Fog Cutter

Trader Vic (Victor Bergeron ) had opened up his saloon (Hinky Dinks) in Emeryville, CA in 1932. Two years later he began experimenting with cocktails and went on a South seas adventure where he embraced the Tahitian culture and after arriving back to the states, his direction was clear, to inject the spirit of the islands into our everyday lives, thus Trader Vic's was born. One of the drinks he made famous was the Fog Cutter which is of course made with Rum, brandy and gin and in my book is a winner, and easy to make even a child could do it. A great summer cocktail to serve at your next barbecue or party. Try and let me know how you like it.

God bless & Cheers,

John Apodaca
john@daddyosmartinis.com

Fog Cutter

2 oz of Puerto Rican Rum (Ron Merito, Boca Chica or Brugal)
1 oz of brandy
1 oz of fresh squeezed orange juice
2 oz of fresh lemon juice
1/2 oz of orgeat ( almond syrup )
Sherry wine float

Combine ingredients in a cocktail shaker with ice and pour into a tall glass with crushed ice and add sherry wine float, serve with a straw.

Queen's Park Swizzle

My theme this week has been on vintage tiki based drinks and another one you'll love is called Queen's Park Swizzle. This was invented back in 1946 in Trinidad with plenty of Guyanese Rum that makes it cool and refreshing drink for summer. You don't have to go to a tiki bar to have one, I've provided the recipe for you and it could also be found at some vintage style cocktail bars in Los Angeles, Orange County or from my acquaintance Matt Robold who runs the website Rumdood.com. Try it and let me know how you like it.

Cheers,

John Apodaca
john@daddyosmartinis.com

Queen's Park Swizzle


3 oz Demerara Rum
.75 oz lime juice
.5 oz simple syrup
3 dashes of Angostura Bitters
Fresh mint for garnish

Add ingredients into a collins glass along with crushed ice and swizzle with a bar spoon until the glass is frosted over. Garnish with fresh mint. 

Pisco Sour ( Peruvian Style )

This is John Apodaca with Daddy-O's Martinis. A refreshing drink you and your guests will enjoy for a tropical drink weekend is a Pisco Sour. Pisco is made from a grape and the drink is popular in Peru and Chile but two different bents on the cocktail.  Since the king of Spain had band wine in Peru in the 17th century forcing locals to concoct spirit from the grape they came up with an alcohol that locals could enjoy. 

An account is that the Pisco Sour cocktail is a variation of the Whiskey sour, invented in the early 1920s by American expatriate Victor V. "Gringo" Morris at the Morris' Bar in Lima. The cocktail quickly became a favorite of locals. Soon many of the grand Lima hotels at that time such as the Maury and the Hotel Bolivar began serving pisco sours to their international guests, helping the drink become an international hit. An old advertisement of Pisco Sour was published in 1924 by the Morris' Bar of Lima.

In Peru Pisco Sour day is celebrated on the first Saturday of February. Years ending with zero (0) are of special significance. The theme is red and white (Peruvian flag colours). When the Peruvian National Anthem is played all Pisco Sour's must be finished as a mark of respect.

Pisco Sour


2 oz Pisco
1 oz Fresh  juice lime juice
3/4 oz simple syrup (to taste)
1 fresh egg white (or 2 tbsp pasteurized egg whites)
1 dash Angostura bitters


Shake with ice and strain into a short glass, garnish top with a dash of Angostura bitters.