The Sazerac

This John Apodaca from Daddy-O's Martinis. If you haven't had the opportunity to try the Sazerac do so. This is one of Americas oldest cocktails with origins dating back to pre-Civil War New Orleans Louisiana. The original recipe is a combination of Cognac and bitters invented by Antoine Amédée Peycaude in the 1830s and was considered medicinal at the time. Since it's creation there are variations of the drink using ingredients such as cognac, rye whiskey, absinthe, or Herbsaint and Peychaud's bitters. 

I had the opportunity to make one last night at the bartenders cabinet meeting at restaurant / bar 320 Main in Seal Beach using excellent ingredients provided. It was quite simple, I used a medium sized temper glass, placed one sugar cube in, added two dashes of Angostura bitters, four dashes of Peychaud's bitters, muddled those ingredients. Added ice cubes along with two ounces of Sazerac Rye and stirred for almost a minute until very cold. I sprayed the inside of and an Old fashion glass with four to Herbsaint or Absinthe (about 4 - 5 sprays) then strained the mixture into a rocks (Old fashion glass) without ice.  Afterwards zested a lemon peel ( you can also use orange) pinched it and flamed it in order to extract oil from the peel. I then rubbed the outside of the peel around the rim of the glass and placed it in the drink. The taste was so good, I had two.

The Sazerac


1 Sugar Cube
2 oz of Rye Whiskey (Sazerac)
2 - 4 dashes of Peychaud's Bitters
1 - 2 dashes of Angostura Bitters
1 - teaspoon of Absinthe or Herbsaint
1 - lemon or orange peel.

The Truth about glass size for cocktails

This is John Apodaca from Daddy-O's Martinis. A few weeks ago I shared with you about glass size really matters for quality cocktails.  I mentioned that since we live in this super sized nation where everything has gotten larger for the sake of assuming that more is better is a fallacy!

As I research many recipes from the 19th and the first half of the 20th centuries, I noticed many of them say to shake with cracked ice and pour into a three ounce glass. Three ounces to most doesn't sound too big or that they wouldn't be getting they're  moneys worth. However, one of my fellow bartender friends, Jason at 320 Main in Seal Beach says, " the last sip should taste as good as the first". Standard size in most bars and restaurants is about seven to twelve inches but as I mentioned  in an earlier blog, after a few minutes, the drink loses it's initial chill along with flavor. A patron has to either choose to chug the drink like beer or order another one rather than sipping.

Some of the newer bars in Los Angeles, San Francisco and San Diego that I visited that carefully craft cocktails are using about four to five ounce glasses, to me that's a right size and the flavor will last. Another advantage of smaller size is a person will be able to enjoy two to three cocktails without getting too intoxicated. I recently spoke with one restaurant manager and he said his patrons would never go for that but I find the opposite is true since now many establishments are serving as part of their menus smaller food portions such as sliders or small hot wings plates.

You can find a variety of smaller glass sizes either on line or restaurant and bar supply stores for reasonable prices. Your comments are welcome.

Cheers,

John Apodaca

Twelve Mile Limit Cocktail

This is John Apodaca from Daddy-O's Martinis and I want to introduce a cocktail with some interesting history behind it called the Twelve Mile Limit. During Prohibition there were gambling ships parked three miles off the coasts of several cities, such as the Rex in Santa Monica bay. Clients could take water taxis three miles out to sea to be able to drink and gamble freely where they couldn't do this legally on dry ground. In honor of the distance, there was a drink called the three mile limit, but after the U.S. government, along with the I.R.S., found out about these ships and extended the boundary to 12 miles thus the twelve mile limit was invented.  The 12 Mile limit was stronger than it's cousin the three mile but nonetheless very tasty for the rebells that enjoyed good libations and gambling in spite of the long arm of the feds. Give it a try at your next party.

The Twelve Mile Limit


1 oz White Rum (Recommended Appleton White Jamaican)
1/2 oz Rye Whiskey
1/2 oz Brandy such as (Hennessey)
1/2 oz Grenadine
1/2 oz Fresh Lemon Juice

The Egg Sour

This is John from Daddyo's Martinis. Last week I had the privilege of featuring some seasonal cocktails on the internet based radio show Martini in the Morning. One of the drinks, the Egg Sour Cocktail that I found in Jerry Thomas 1862 Bartenders Guide also in the Official Mixers Manual from 1956. The host of the show ( Brad Chambers ) and staff had the opportunity to taste it and it was a hit for them and for you and your friends at your next gathering.
The only difference between the two recipes is the amount of lemon juice. The 1862 version has 3 dashes of lemon juice while the one from 1956 is juice of 1/2 a lemon. Drinks in the 19th century tended to be sweeter hence less juice.

The Egg Sour 


1 1/2 oz Brandy ( E & J VSOP )
1 1/2 oz Orange Curacao
Juice of half a lemon ( about 1 oz )
1 teaspoon powdered sugar
1 egg

Shake well with ice to emulsify the egg and strain in to a chilled Delmonico glass.

For additional recipes or questions, you can visit my website www.daddyosmartinis.com

Radio Room at the Edison

Hi this John from Daddy-O's Martinis. I attended the Edison Bar in Downtown Los Angeles last Tuesday for their Radio Room ( a night where they have featured bartenders with specialty drinks and a band).  The tickets for the event were $10.00 per person so a friend and I attended to see what kind of drinks the guest bartenders would craft along with the type of music performed.

The featured bartenders were located at various bar stations throughout the club along side the regular staff, however the club neglected to mention who were these guest bartenders and what  particular drinks they were creating. The featured drinks where $14.00 each as opposed to the normal prices at the Edison and we were given a choice to buy tickets for the specialty cocktails at the entrance or buy them individually at the bar in order to simplify it for the club, I found this more confusing.

 It would have been nice to have these bartenders do some demonstrations and explain what their signature drinks were. I was told by one of the featured bartender from New York, " I'm only making these two drinks", from the list I was given and they were good, but nothing I'd ask for again at those prices per drink. I wanted to keep a tab open and try another bar, this particular bartender told me my credit card is in the system and it's all connected, not true. I tried ordering at a bar, across the room and was told he the guest bartender didn't understand how things work. At that point I closed out my card at the first bar, went and ordered from the regular Edison menu. My friend and I found a place to sit and drink then the band started which was no more than a small marching band in overdone costumes playing music that belongs on a football field at half time with overweight women attempting belly dancing to the music.

My overall experience is that, I probably won't be back at the Edison for Radio room night, the place is fun but for a very general audience. There's better places for those who's focus is well crafted cocktails with less confusion and not marching bands.

Cheers,

John Apodaca

Bonaventure Brewing Co

Hi this is John Apodaca with Daddy-O's Martinis and since the weather is starting to warm up, most of us enjoy either a good beer or cocktail with their meals. I had the pleasure of going to a restaurant brewery called Bonaventure Brewing Company located in Downtown Los Angeles at the Westin Bonaventure Hotel. They have a wonderful menu and a great choice of handcrafted beers from very light to dark that can't be beat.

However as far as cocktails go, they claim to have a large selection of martinis which are not martinis at all. I often look at the menu where it says "Our Signature Martinis" and I didn't see one classic drink listed. It looked more like a drink menu from the late 1990s or early 2000s that included Apple martini, cosmopolitan and lemon drops that are nothing but vodka with hight fructose candy colored syrups that make them look pretty but not classic in the least. How long will it take for Bonaventure Brewing to climb on board to the crafting quality cocktails unless they just don't care and only want to cater to tourists who don't know any better.  There is a current Renaissance of crafting quality drinks and apparently this establishment is aware of it. 

I filled out a comment card shortly before leaving and suggested they revamp the bar and learn to make real cocktails and to consider contacting my friend Tyler Dow from the bar Four at Checkers to help them out. I'm not saying to stay away from this restaurant but they shouldn't call these cocktails "martinis" when they are not or just learn to research classic drinks and serve those instead.

Cheers,

John Apodaca

The Income Tax Cocktail

This is John Apodaca with Daddy-O's Martinis and it's tis the season for taxes. As  some  of us of are looking for those last minute deductions and receipts before we file, I thought most of us could use a libation to make filing less painful, called the Income Tax Cocktail. This is something I can't claim as my own but it's found in the book Vintage Spirits and Forgotten Cocktails by Ted Haigh. It's basically a Bronx Cocktail with a dash of Angostura bitters but adding that one little ingredient changes the flavor of the drink. It's simple to make and you may need to have one before and after seeing your tax man. Try it and tell me how you like it.


Cheers,


John Apodaca


The Income Tax Cocktail


1 1/2 oz gin (Bombay Sapphire or No. 209) 
3/4 oz dry vermouth ( Noilly Prat or Martini and Rossi)
3/4 oz sweet vermouth (Nilly Prat or Martini and Rossi)
Juice of 1/4 orange (squeezed right into the shaker)
2 dashes of Angostura Bitters