Gingerbread Manhattan

Something I'm thankful for is the discovery of the Gingerbread Manhattan. It was an idea of Matt Parkinson of Viand restaurant in Chicago because the establishment was using gingerbread syrup for some of it's coffee drinks. Matt decided try switching out the sweet vermouth for the syrup and low and behold, the drink was born. It's great to have this as one of you're holiday drinks and it's really easy to make.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Gingerbread Manhattan 


3 oz of Bourbon ( Buffalo Trace)
1/2 oz of gingerbread syrup ( Torani brand )
1 dash of Angostura bitters
Marasca cherry from Italy (Luxardo)
Crystallized ginger

Combine bourbon, gingerbread syrup and angostura bitters in a cocktail shaker with ice. Shake vigorously for 30 seconds and strain into a chilled cocktail glass. Garnish with a Marasca Cherry and crystallized ginger on a toothpick. 

Blue Blazer

Last week I had a cold and even lost my voice at one point while working a bartending gig for Surfrider Foundation ( Long Beach Chapter). When I got home, my friend Mark new what to give me to help coat my throat and to make me feel better, it was the blue blazer and after having one of those, it not only helped me but put me to sleep as well. I recommend this hot drink as a remedy for whatever type of cold ails you this fall and winter, you can't go wrong with it!

It was invented by legendary "Professor" Jerry Thomas while he was in residence at the bar of the El Dorado, San Francisco in the nineteenth century. With this drink he perfected the technique of igniting the whiskey and throwing the flaming liquid between tow silver tankards - mixing he ingredients whilst the bar was aflame. This act was preformed before President Grant so much that he presented him with a cigar!

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com


Blue Blazer 

1  3/4 oz whiskey
1 3/4 oz boiling water
1 bar spoon of honey
juice of half a lemon

Heat the whiskey in a small saucepan and pour into one tankard, Put the boiling water into the other tankard. Light the whiskey and while it's flaming, pour the two liquids from one tankard to the other for or five times.. This may seem difficult at first and practice is required before you preform this act in front of guests.

Lion's Tail

Some of my favorite things about October is the relaxing scents that accompany the season such at cinnamon, pine cone, allspice, etc. One of the cocktails that includes some of these aromas is the Lion's Tail. It's from the Cafe Royal Cookbook from published in London in 1937 and since the term twisting the Lion's tail was American slang it must have been an American refugee that went to the UK during prohibition and stayed.

I've made this cocktail for several friends and they love it because of the flavors it carries. Give it a try at you're fall celebrations.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Lion's Tail 

2 oz of bourbon whiskey
3/4 oz Allspice Dram
1/2 oz fresh lime juice
1/2 oz tablespoon simple syrup
2 dashes angostura bitters

Put all ingredients into a cocktail shaker with ice and shake vigorously, strain into a chilled cocktail glass.

The Mint Julep a Kentucky Derby Tradition

This is John Apodaca with Daddy-O's Martinis. This Saturday is start of the Kentucky Derby which has been a tradition in Louisville Kentucky since 1875 at Churchill Downs. Many spectators will be flocking to the races to pick a hopeful thoroughbred winner for themselves.

Some of the traditions that surround the races are women dressed in fine outfits  lavishly accessorized with large elaborate hats. As horsed are being paraded around the before the grandstands, the University of Kentucky plays the song My Old Kentucky Home also Burgoo at thick stew consisting of beef, chicken, pork and vegetables is served all day at the derby.  The favorite of traditions is the Mint Julep the official drink of the derby which is made up of Bourbon, Sugar, water and fresh mint. The earliest mention of the this Southern drink refresher dates back to 1803

The Mint Julep

2 oz Powdered sugar
1 oz water
4 Sprigs of fresh mint
4 oz Makers Mark bourbon