Sassafras Bar now open

I had the pleasure of going to a soft opening of Sassafras bar in Hollywood. As I walked in, it reminded me of being in New Orleans, very southern themed with sitting parlors, lamps with fringe, a taxidermist bear, worn walls and above the bar is a dry cleaning rack with barrel aged cocktails that rotates. I tried several of the house cocktails and if your a bourbon lover like me I do recommend the Sassafras Royal, Peppercorn Cobbler and the Toasted Pecan Julep for starters. 

Sassafras was started by the 1933 Group which also brought about Oldfields liquor room, Bigfoot lodge, Thirsty Crow to name a few. If your taste is for a good cocktail, without having to instruct a bartender how to make it this is the place for you and some friends to check out. If your not sure what to order, they have a menu you can choose from or they have build a buck which you choose your choice of spirit along with their housemade ginger beer. If you're hungry,  they have food such as jambalaya, Cajun cheese medallions with grilled jalapenos, and short-rib sliders marinated in coke.  If you're looking to get out and try someplace new, stop by Sassafras bar and bring someone with you. 


God bless and Cheers,

John Apodaca
John@daddyosmartinis.com 

Manhattan Cocktail vs. the Manhattan

The Manhattan Cocktail that is being served today is quite a different recipe from its former glory days in the latter half of the nineteenth century.  The cocktail in it's original first appeared in books such as how to mix drinks as well as Harry Johnson's 1882 Bartenders Manual.  The forgotten recipe has a higher ratio of sweet vermouth than we know today along with orange Curacao, Boker's bitters and served straight up with a lemon twist.  Cherry's in Manhattans came much later as our cultural drinking habits changed.  

I've tried this version and prefer it much more than the contemporary Manhattan.  I've met others that said they've ordered Manhattans and thought they didn't like the drink but had they tried this cocktail they would have added it to their black book of favorite drinks.  I stress to use quality ingredients as opposed to what's less expensive otherwise you'll end up with drink that's not palatable. 

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com 


Manhattan Cocktail 

1 1/2 Rittenhouse 100-proof rye
1 3/4 oz Carpano Antica sweet vermouth 
1/2 oz  Orange Curacao 
Dash of Boker's bitters
Lemon Peel for Garnish

Place ingredients in a cocktail shaker with ice and shake vigorously and serve in a chilled cocktail glass with a lemon peal for garnish. 

How to have a successful Retro Cocktail Party

During the holidays most of us will undoubtedly be attending a party or two maybe even three. For Labor Day this year I had hosted a Mad Men cocktail party with food, drink, music and dress from 1960. It was a hit for everyone who attended and one of the highlights was a woman who came dressed as pregnant housewife, with a cigarette holder and a cocktail in her hand! Regardless of  what era or style you choose, themed parties always have a better feel, for not only the person hosting it but also the guests.

The first thing to start out with is a menu of light H'ors doeurves and cocktails that will not stress you out to prepare. Some suggestions are deviled eggs, turkey or chicken empanadas, Swedish or Italian meatballs with dipping sauces, bowls of nuts, sliced cheeses and don't forget desserts such as Harvey Wallbanger cake or your favorite cookies.

Next is the cocktail menu, this is not hard and I have an extensive list of drinks from my website to use.  One traditional Christmas drink would be a Tom and Jerry that's made with egg whites, sugar and the yolks a shot of rum and brandy topped off with hot water. This is an easy drink to make and since it's like a punch it can be served with a ladle in small punch cups.  Another drink that will add to the Christmas aroma is the Cinnamon Warmer  which is made with fresh pressed apple cider, calvados, apple brandy or Apple Jack, fresh lemon juice, fresh ginger, honey, cloves and one cinnamon stick, and sits on large pot on the stove under a low flame.  One more favorite that will be a hit is a Brandy Alexander with brandy, brown creme de cacao, heavy cream and fresh grated nutmeg and it's like dessert.

Now for the music, you can use some free resources such as Pandora and create your own artists but it tends to start moving in different directions at times.  Napster is a great and you can make your own play lists unless you already have an mp3 player with you own play lists. Some music suggestions would be the Rat Pack Christmas, Ultra Lounge Christmas, Mistletoe's and Martinis.

Now the final thing, the clothing guide!  Don't make it mandatory but the more guests that participate in dressing up in period style, will create a fun atmosphere. If for instance, the era you are going for is the 1950s there's a lot of clothing and style guides such as Everyday Fashions of the 1950s  that are from old Sears and Roebucks catalogs.  Another place to look for that swanky retro cocktail party look is Banana Republic which launched the Mad Men collection back in August 2011. The last place to check is you're local thrift or vintage stores and depending on the area and condition of the clothes can vary in price.

I hope these suggestions help make you're holiday parties a success and a real treat for everyone. May you have a blessed Christmas and Hanukkah.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Cold Whiskey Punch a new American tradition

When I was growing up, when someone would mention punch, the first thing that came to mind was the Hawaiian punch concentrate with water and ice that my mother would serve at a party.  This is far cry from the punches of the nineteenth century that were all the rage at any party or bar of choice. Once again it is back in fashion and popular at several drinking establishments.  

One such of these delicious libations is the cold whiskey punch and was called an iced monongahela punch by a journalist of the Brooklyn Eagle informed his readers in the New Orleans in 1852. The ingredients when mixed together sounds so scrumptious, even the most finicky of drinkers may ask for a second drink.

Cold Whiskey Punch

One teaspoon of powdered white sugar
Juice of half a lemon or lime
3 oz of Rye Whiskey such as Rittenhouse
Two dashes of Jamaican Rum
One glass of shaved ice


Shake all ingredients together and pour into a stem punch glass with ice, garnish with two slices of lemon or other seasonal fruit and serve with a straw.


God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Oldfield's Liquor Room

Being part of an association of craft cocktail bartenders in Los Angeles called the Sporting Life, I have the opportunity to attend openings of new bars and tastings of spirits sponsored by various liquor companies.  

Recently I went to the opening of Oldfields Liquor Room in West Los Angeles next to Culver City and they know what they are doing when it comes to cocktails and appetizers.  Me and two other friends tried several of their cocktails they had on the menu and such as the Duantless and my favorite the Oakshade.  

I had a chance to sit down and speak with the manager Jared Mort who hand picked the bartenders that have excellent skill in crafting cocktails to your liking as and are not afraid to try new recipes out on their audience of thirsty pallets. Jared mentioned that they have their own herb garden and use only fresh ingredients and most of the staff arrive a few hours early to prepare for the evening by squeezing fresh fruit juices and infusing some of the spirits for the nights drinks.  

When you arrive you will see how the staff overhauled the former sinner and saints by installing a beautiful wood bar along with the pedestal style stools around it and the vintage style hexagon flooring and retro light fixtures that catch my eye. Other things I appreciate about it is there's no big screen TVs so one can actually socialize with friends or the friendly cocktail artisans.  If you're starting to plan for you weekend, take a drive and visit Oldfields Liquor Room at 10899 Venice Blvd Los Angeles, CA, tell them I recommended it.  

Cheers & God bless,

John Apodaca

john@daddosmartinis.com 

Using Eggs in Cocktails

Being involved in the craft cocktail movement and knowing a few things about mixology there's been some question about the use of eggs or egg whites in cocktails from the last few centuries as well as present day drinks.

Eggs have been an integral ingredient in cocktails for at least the last two hundred years.  They add a silky frothiness, and body that a cocktail wouldn’t have otherwise.  The reason the egg was removed from many cocktails in the last few decades was from some bad publicity.  At some point in time it was stated that “eating raw eggs could lead to serious illness from salmonella.”

The FDA states that only 1 in 20,000 eggs has the salmonella bacteria. Nowhere does the National Safety Council's data state that raw eggs are a common risk; however, death from choking on food is rated at 1 in 5000 odds.  The odds of getting salmonella from an egg are extremely remote and you have a better chance of dying from accidental drowning (1 in 1,000), a storm related accident (1 in 3,000) or slipping (1 in 6,500).

Some drinks that include egg or egg whites are the following:  The Los Angeles cocktail, Tom and Jerry, whiskey sour, pisco sour and my own Angels Flight.  Try a few of these and you'll be a hit at your upcoming parties for the holidays.

Cheers & God bless,

John Apodaca

john@daddyosmartinis.com 

Three Dots and a Dash ...-V

Now that Summer is upon us, many are contemplating having or will be attending backyard parties and barbecues. Food is one thing to think about but knowing what cocktails that could work well are aren't to difficult to make is the question!

One of my favorite Tiki cocktails that makes my mouth jump for joy is Three Dots and a Dash ...-V.  It' was created by Don Beach of Don the Beachcombers during world war II and is Morse code for "Victory".  I've had this drink several times at Caña rum bar in Downtown Los Angeles or at home sweet home and the problem with this tasty concoction is that you'll want another because it's so well balanced with flavor. Give it a try and one word of advise don't skimp on the ingredients, quality is always best.    

John Apodaca

john@daddyosmartinis.com

Three Dots and a Dash (...-V)


1/2 oz of fresh lime juice
1/2 oz of fresh orange juice
1/2 oz of honey mix (see below)
1 1/2 oz of amber Martinique rum
1/2 oz of Demerara rum
Dash of Angostura bitters
1/4 oz falernum (fee brothers)
1/4 oz pimento liqueur (allspice dram)
6 oz of crushed ice.
Pineapple slice cut rectangular and marasca cherries for garnish.

Place all ingredients in a large cocktail shaker with ice and shake vigorously for about 30 seconds and serve in a Collins glass with crushed ice and a straw. Garnish with a piece of pineapple cut rectangular and three marasca cherries.

Brandy Egg Nogg

During the holidays, if you don't plan on having large parties with several guests but rather enjoy small intimate gatherings that don't require a lot of food or large bowls of holiday punches why not try the brandy egg nogg. The recipe calls for one serving but you can alway make a few at a time for your guests and they'll love it.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com


Brandy Egg Nogg

1 egg
2 tsp powdered sugar
2 oz brandy
6 oz of milk
Nutmeg

Place ingredients except the nutmeg in a cocktail shaker with ice and shake vigorously for about 20 - 30 seconds and pour into a Collins glass garnish with grated nutmeg.

Christmas Bowl of Bishop

In the Charles Dickens Novel A Christmas Carol, Ebinezer Scrooge had spent the night with three ghosts and finally comes to repentence of his ways. On Christmas day he visits his nephew and dips the laddle in the bowl of Bishops punch to enjoy.
Punches were very popular in the nineteenth century and are a communal drink not to be mesured per cup but to have a generous amount for all guests. This Christmas show your generosity and serve up a bowl of Bishop for all your guests.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com


Christmas Bowl of Bishop

2 lemons
1/2 pint of water
Whole mulling spices
1 bottle ruby port
1/4 cup sugar, more or less to taste.

Stude two lemons with half a dozen cloves each. Roast the lemons in the oven for half an hour more or less at 350 degrees.  Cut the roasted lemons in half and put them into a saucepan with a half pint of water and whole mulling spices, such as cinnamon, allspice, ginger, mace, and star anise.  Don't use powdered spices which will make the drink sludgy.  Boil off a little of the water before adding the port, and then sugar to taste. Be sure not to boil the wine, but let it steep just below a simmer for an hour.  If the punch is too strong, add a little more water.  Serve steaming in punch cups or mugs.

It's Wassail Time

If you're not familiar with Wassail, it refers to ancient southern English tradition, of people wassailing or hopes that the apple trees would yield a good crop of apples for cider.

It's also a hot mulled punch often associated with yuletide season and is traditionally made with mulled cider, Cinnamon, ginger, nutmeg along with wine, port or other spirits. When made, it's great to have it sit on the stove with a low flame, it creates a wonderful aroma that makes the whole house smell wonderful and it's also great to pour into a mug for your guest at Christmas.

God bless and Cheers,


John Apodaca
john@daddyosmartinis.com


Wassail


12 Eggs
4 Bottles of Sherry or Madeira
2 pounds of Sugar
1 tsp powdered Nutmeg
2 tsp of Ginger
6 Whole Coves
1/2 tsp of Mace
6 whole Allspice
1 tsp Cinnamon

Mix the the dry ingredients in 1/2 pint of water.  Add the wine and let the mixture simmer over a very low flame.  Beat the egg yolks and whites separately and add these to the hot brew.  Before serving, add several baked apples and lace the mixture well with brandy.  Makes approximately 25 - 30 cups.

Time for Bishops Cooler

Tis the season to get beyond the traditional carton of eggnog one purchases at his local grocery store and pour some whiskey and brandy into it and serve it up for expectant guests for a Christmas or Hanukkah party.  The host may wonder why there's so much left over at end of the night.

Why not go a step further and go back to old traditional drink that was served up in the nineteenth and first half of the twentieth centuries called the Bishops Cooler. It's the protestant bishop mentioned in barman Jerry Thomas's 1862 Bartenders guide also in "Trader Vic" Bergeron's 1947 bar book along with two other recipes but this one is of the best and easy to make.

God bless and cheers,

John Apodaca
john@daddyosmartinis.com


Bishop's Cooler


Juice of 1/2 lemon (approx 1/2 oz)
Juice of half an orange (approx 1 oz)
1 tsp sugar
3 oz of Burgundy (wine)
1/2 oz of Jamaican rum (Appleton Estates)

Squeeze lemon and orange juice over cracked ice in a 10 oz glass, add sugar and stir.  Add burgundy and stir, float the rum.    

National Repeal Day

Hello Friends and family,

December 5 is special day to commemorate the repeal of the eighteenth amendment or if you're not familiar, the abolishment of prohibition. It was thought of as a good idea by the woman's Christian Temperance movement during the early party of the 20th century that alcohol was the cause of many social ills. One of the most famous was Carrie Nation who would go into bars with a hatchet in hand and start destroying the bar and get arrested for publicity. 

The the Volstead act ( eighteenth amendment ) was in tact from 1919 until  December 5th 1933. The law prohibited the production, sale and transport of intoxicating liquors but didn't define "intoxicating liquors" or provide penalties.  America's thirst for Alcohol increased along with organized crime and the growth of many speakeasies. This proved to be a failed attempt at trying to govern the moral fiber of the nation.

This is not a widely celebrated event but it commemorates Americans right to drink as they please. So Celebrate today by stopping by your favorite tavern, winery, pub or bring home your favorite spirit and raise a glass in honor of it and enjoy. For more information check out www.repealday.org or the Ken Burns documentary Prohibition .

God bless and Cheers,

John Apodaca

john@daddyosmartinis.com 

TOM AND JERRY is not just a cartoon!

At one time was as much a part of American holiday celebrations as mistletoe and roasting chestnuts. In 1880’s Manhattan fashionable bars would place an ornate punchbowl in the middle of the bar containing the Tom and Jerry “batter”. The Brass Rail bar in Port Huron, Michigan, has kept the Tom and Jerry tradition alive since it’s opening in 1937.  They start serving it the week before Thanksgiving and continue until New Year’s Eve.

The drink derives its name from the two rambunctious protagonists of the hugely popular English novel  “Life in London” (1821), and not from Jerry Thomas, as he would have everyone believe.  The book inspired a number items named after the characters, but mostly Tom and Jerry was used to describe things drink related.  This a delicious hot drink that deserves to be served not only during winter holidays, but throughout the entire fall and winter seasons.

God bless and Cheers,

John Apodaca

john@daddyosmartinis.com 

½ cup batter (see below)
1oz brandy
1oz rum
Hot water

Ladle batter into a heated mug.  Pour in liquor and then fill with boiling hot water.  Top with grated nutmeg.  Let cool enough to be drinkable, and serve with a spoon for stirring. Tom and Jerry Batter (serves 8)

4 eggs, separated
Cream of Tartar
¾ cup powdered sugar

Whip egg whites with a sprinkle of cream of tartar until they are stiff.  Fold in ¾ cup powdered sugar and the egg yolks.  Mix until the batter is light and frothy.

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. 

Interview with Aidan Demarest of First and Hope Supper Club

First and Hope Supper Club Interview Oct. 2010 from John Apodaca on Vimeo.

Chimayó Cocktail

Being that my family origin is from New Mexico, I enjoy the food and flavors from the southwest. As far as cocktails go, I haven't heard of too many that are native of that region until I recently came across the Chimayó Cocktail that was invented at the Rancho de Chimayó restaurant in Chimayó New Mexico in 1965. The owner of this establishment Arturo Jaramillo was looking for use of his apples that are plentiful in the area and after experimenting came up with this cocktail which is the restaurants signature drink.

God bless and cheers,

John Apodaca
john@daddyosmartinis.com

The Chimayó Cocktail


1 1/2 oz tequila ( I prefer Milagro Blanco)
1 oz unfiltered apple cider
1/4 oz fresh squeezed lemon juice
1/4 oz Crème de cassis


Combine all ingredients in a highball glass with ice, stir and garnish with a slice of unpeeled apple.

Hot Buttered Rum - A classic with a spicy finish!

One of many hot drinks during fall and winter I enjoy is the hot buttered rum. It contains several flavors I like such as of dark rum with the molasses finish, butter, brown sugar, cinnamon, nutmeg and vanilla. Combine all of these with some boiling water and you get a tasty treat with a spicy finish for you mouth and warms you all over. Give it a try on these colder nights while sitting next to the fire place.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Hot Buttered Rum


1 1/3 oz dark Rum ( such as Myers)
1 small slice of butter
1 teaspoon brown sugar
cinnamon
nutmeg
Vanilla
boiling water

Mix the the butter, brown sugar, cinnamon, nutmeg and vanilla essence in the glass until it's creamy.  Pour in the rum and the boiling water over a teaspoon and mix well.

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.

Cinnamon Warmer

Tis the season for fire places to be lit, the air to be brisk in the morning and for a soothing drink to make us feel warm all over. The vitamins in this drink will invigorate your bloodstream to face the elements outside in the cold.  This is also a great drink to have sit on you're stove top on a low flame to make the whole house smell of cinnamon, ginger and all the other ingredients.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Cinnamon Warmer


1 1/4 oz Calvados ( Apple Brandy)
1/2 oz dark rum
3 1/2 oz clear apple juice
Juice of half a lemon
3 slices of fresh ginger
1 teaspoon of clear honey
3 cloves
1 small cinnamon stick

Pour all of the liquid, including the honey into a saucepan and heat slowly. Do not boil.  Place the spices in a muslin cloth, tie the top in a knot and place in the saucepan.  (This provides the flavor and avoids having to scoop the bits out when the drink is ready) Float a few twists of lemon and orange peel in the mixture.  This will give a slight citrus taste.  Strain in the glass and enjoy.

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.