Cole's Pacific Electric Buffet

This is John Apodaca from Daddy-O's Martinis. If you haven't had the opportunity to make the trek to Downtown Los Angeles and eat at one of the oldest and thriving restaurant / bars, I encourage you to do so. Cole's P.E. (Pacific Electric) Buffet was opened in 1908 at the bottom level of the Pacific Electric train building where the red cars were stored. I recently watched two documentaries on the demise of the street cars by corporate giant GM and it's so sad that they killed the best public transportation system Los Angeles ever had. In one of the shows it mentions P.E. Cole's that was famous for it's French Roast dipped sandwiches and bar that has been there all this time and survived all the changes in L.A. even it's own renovation two years ago. 

Not only do they have a great selection of sandwiches and pies with fresh ingredients but also the famous Red Car Bar which serves up vintage style drinks such as the Old Fashioned, Pisco Sour, Whiskey sour and their own creations what else but the Red car and Ginger Rodgers. I've never been disappointed with the food, drinks, or service and highly recommend it for all to experience. Something else I need to mention is that Cole's is also home to one of my favorite vintage style bars the Varnish which unless you know it's there you could almost miss it and you don't want to do that. By sure to check them out, I hope to see you there. 

Cheers, 

John Apodaca

P.S. If you're interested in watching the documentary on the demise of street cars in Los Angeles click on the link. http://www.documentary-film.net/search/watch.php?&ref=158

Josephine Baker Cocktail

This is John Apodaca from Daddy-O's Martinis. I'm a fan of live music, standards preferably and a performer that's no longer with us but needs mention is Josephine Baker. She was an Black American woman born in Saint Louis MO 1906 - 1975. She was not only a singer and actress but an amazing performer in Harlem and went on tour in Europe and decided to stay in France where she became a French citizen. She was so popular she inspired many artists, authors, clothing designers and even bartenders, that's why there is a cocktail called the Josephine Baker. I found this gem in 1935 reprint of Bar Florida from the club La Floridita in Havana Cuba when where good cocktails where always found.

Josephine Baker

1/2 Soberano Cognac or top shelf brands
1/2 Port wine
1/3 Apricot Brandy
1 Teaspoon powdered sugar
1 Lemon Peel
1 egg yolk

Shake with ice and serve in a cocktail glass and garnish with cinnamon on top.

La Floridita Daiquiri a favorite of Ernest Hemingway's

This is John Apodaca from Daddy-O's Martinis. There seems to be some controversy and confusion over the recipe for the La Floridita Daiquiri also called the E. Hemingway or Papa Doble that was invented in the La Floridita bar in Havana Cuba in 1934.  This bar is  noted where Ernest Hemingway would drink this concoction invented by the then head bartender and later owner Constantino Ribalaigua. There was a 1934 edition of a souvenir hand book of the cocktails from this bar with the recipe for this drink and later additions with similar drinks and American versions with misinterpretations due to a translation error. The original ingredients include light rum,  juice of 1/2 a lime, sugar or sugar syrup and and maraschino liqueur blended with ice.

When Americans had translated the recipe, the word for lime in Spanish is limon verde here in the States that was interpreted as lemon thus the first error. Another version added half a grapefruit and some even thought of using maraschino juice from the jar of cherries and even blending it with ice in a machine, that's how far it has gone. In Ted Haigh's book Vintage Spirits and Forgotten Cocktails he's researched the matter, found the various errors, additions, number of recipes and has found the original cocktail that was a favorite of Ernest Hemingway. I agree with this version and it makes a great summer cocktail.

Cheers,

John Apodaca

La Floridita Daiquire or Papa Doble


2 oz of light rum such as Bacardi silver or Havanan Club, Brugal.
Juice of half a lime ( if the lime is small use a whole thing)
1 teaspoon of powdered sugar or simple syrup
1 teaspoon of maraschino liqueur.  

Jack-in-the Box Cocktail

This is John Apodaca with Daddy-O's Martinis. When I was growing up, as a treat, once a week my dad and mom would treat my brothers and sister to various fast food restaurants, one of those places was Jack-in-the box. Don't be alarmed, they didn't serve cocktails only burgers, fries and shakes but I did get a kick out of the clown face where one orders food. 


Decades earlier, there was a cocktail called by the same name that I found in Old Mr. Bostons Official Bartenders Guide from 1935. It consists of Applejack, pineapple juice, and orange bitters and tastes as good as it sounds. Be sure to use fresh squeezed pineapple juice as opposed to canned. This is a great Spring and Summer cocktail, try it and let me know what you think.


Jack-in-the Box Cocktail


1 1/2 oz Applejack
1 1/2 oz Fresh squeezed pineapple juice
Dash of orange bitters


Shake very hard with ice and strain into a cocktail glass.

The Mamie Taylor

This is John Apodaca from Daddy-O's Martinis. Now that it's getting warmer and a lot of us are beginning think about planning backyard barbeque's  and picnicking, what else could go with those occasions  then some refreshing cocktails that are light for all to enjoy. One I recommend is called the Mamie Taylor from the turn of the century and was widely popular from 1899 - 1902 and was mention in news papers, jokes and  named after a Broadway singer / actress.
Mamie sang light opera and is said to help invent the drink but like the drink has since been all but forgotten until I tried it and in my book is a winner with a few ingredients that can easily be made for your next party.

Cheers,

John Apodaca
john@daddyosmartinis.com

Mamie Taylor


1 1/2 oz Scotch Whiskey
Juice of half a lime
4 - 5 oz of Ginger ale or Ginger Beer.
Build with ice in a highball glass

Pour the Scotch and lime juice into an ice-filled 8 ounce highball glass and fill with ginger ale. Stir and garnish with a lime wedge.

Brown Derby cocktail

This John Apodaca from Daddy-O's Martinis. There's never since stood an iconic restaurant in Los Angeles and Hollywood during it's golden era called the Brown Derby. Once owned by  Herbert Somborn and Bob Cobb and one location being shaped like a man's derby hat with three locations and famous patrons such as William Holden, Frank Sinatra, Jimmy Durante, Betty Davis etc.  The Brown derby is famous for it's Cobb salad along with the Brown Derby Cocktail. Unfortunately like so many places in Los Angeles, it's been knocked down and replaced with other things but the salad and the cocktail live on. Easy to make and you're friends and family will enjoy it.

The Brown Derby Cocktail


2 oz of Bourbon ( Rittenhouse Rye
1 oz fresh grapefruit juice
1/2 oz honey syrup ( 1 part honey dissolved in one part warm water ).
Shake with ice and strain into a cocktail glass

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.