The guys talk the ubiquitous, oft misunderstood, oft mismade but endlessly lovable Mojito! Made using silver rum(or a slightly aged rum), fresh mint sprigs, fresh lime juice, simple syrup (or sugar in the drink) and soda water will be all of your key ingredients. Depending on the style you make, you may need a Hawthorne strainer, a fine strainer, a jigger, a muddler and a Tom Collins glass. Like the drink can be, the history of the Mojito is muddled. We think it originated in Cuba, from Sloppy Joe’s Bar Manual, in the 1930’s or possibly the Libro De Cocktail cocktail guide that came into being in the 1920’s. Cuba being a home for rum, ingredients native to Cuba, mint, lime, sugar. There could be a through line all the way back to Sir Francis Drake, but that could be lore. The guys talk their first mojitos, bastardized versions of the elegant, fun cocktail they make today. All that on more on this episode of Equal Parts: A Bartending Podcast About Cocktails.
The guys talk about the Brandy Crusta, a cocktail neither of them had ever made. Read about in Jerry Thomas’s book and Imbibe. The crusta launched a lot of cocktails, but it is a simple drink. Created as a blend of two worlds: punches, which are a combination of spirit, sweet, spice, water, served in a big bowl; and cocktails: spirit, bitter and water. Adding the lemon juice into the cocktail was the innovation. Created out of New Orleans, an amazing cocktail town. It is a brandy cocktail from the mid 19th century, a guy called Joseph Santini, was managing the bar at the New Orleans City Exchange, was responsible for adding the citrus to the cocktail. When you shake it up it really highlights the drink. The spirit becomes zesty, bright and fun. A few dashes of bitters, little gum syrup/simpler syrup, a dash of orange curacao, triple sec and some lemon juice. Taking the lemon from the juice, rubbing it on the glass and giving it a sugar rim probably is responsible for the name, the Brandy Crusta. Take the lemon peel and wrap it inside the glass. It’s got visual pizzazz, sweet and dynamic. You can use brandy or cognac. The professor Jerry Thomas went there, tried it and he put it in his first cocktail book, Bon Vivant’s Companion. The crusta made drinking more fun. Margarita came from that, the most obvious is the Side Car, minus the bitters. Some versions use Luxardo. Comes with a horse’s neck garnish, which is so much fun, you cut the lemon peel off in a circular motion and give the drink some pop. So many drinks were inspired by the Crusta! Join us for the recipe and make yourselves one for your friends, your customers, your lovers and of course for yourself.
At Art Beyond the Glass at the world famous Los Globos in Silver Lake, Kim and Ben are joined by guests Zahra Bates, Daniel Djang, Clare Ward, the people behind Art Beyond the Glass. We’re talking the Old Pal today. If you’re at home you’ll need a mixing glass, a mixing spoon, ice, equal parts rye whiskey, dry vermouth, campari. One ounce of each, throw it in the mixing glass with ice, stir it up and strain over a chunk of ice, or if you prefer, drink it straight up! With ice, as the ice melts, the flavors, the dilution of the drink will change. Pay attention the the proof of the base spirit. Last week was Negroni week, and we want to keep the party going. The Old Pal, originated by Harry Craddock, it is a Negroni variation, the same man who made the Boulevardier, different aged bourbon, so it will hit different parts of your palette. Zara Bates, who used to be the bar manager Providence. Daniel Djang, who works for Discover LA. LA Bartender Clare Ward, works over at Hippo says about Negroni variations, “They whet your appetite, open up your palette and lubricate your conversation. Art Beyond the Glass is in its eighth year with some of the biggest brands in the industry taking part. Chris Day, Julian Cox, former LA bartenders were in the house and the organization of the event was superb. Super cool bars with super cool themes showed up at Art Beyond the Glass this year, putting up pop up bars, very experiential, to support Beautify Earth, a charity that supports improvements to Los Angeles to create murals all over the city, Pete Jones from ERB will design a mural with a team and the money raised from Art Beyond the Glass will go to the supplies and the education behind Beautify Earth. Listen to the origin of how Art Beyond the Glass and the complexities of Cognac from Zara, an ambassador for Courvoisier Cognac came to be on Equal Parts: A Bartending Podcast About Cocktails.
Kim talks about his zero waste focus using items that are often discarded from the kitchen or using ingredients more than once. He talks about making garnish out of citrus pulp, called Pulp Confection. Ben talks about the process of creating a cocktail menu for his newest establishment, The Manchester. Trick Dog has a great cocktail menu, what makes the experience fun is going there because they have so much fun making a cocktail menu. Folklore about the Ward 8, named after a district in Boston, famous but not super famous, reminds Kim of Ben. When Ben came into the Bar Chloe when Kim worked there asked for a Ward 8 and he didn’t know what it was. It’s a fun drink with roots in classic cocktail making. Discovered it in Imbibe, the famous Jerry Thomas cocktail book. It’s a rye cocktail with fresh orange, fresh lemon and grenadine. An exciting cocktail because of its history. Ward 8 comes out of Boston, where local politicians wanted people to consume more vitamins. In 1898, where the Ward 8 was created at a bar called Lock Ober, in honor of the election of a local politician. The drink was also theorized to have been created at the Quincy House. As well as other legends of its origin. The Ward 8 is categorically a sour, a cocktail with citrus in it. And in this case, it’s orange and lemon. The orange makes it less of a citrus bomb. And then there’s grenadine, classically known to most of us as the key ingredient in Shirley Temples, but grenadine is actually made from pomegranate, not cherries. As a kid, we were all rock stars with our Shirley Temples. This drink covers a lot of different types of cocktails. It has classic cocktail roots, it’s a sour and it’s a fun drink. Made from rye whiskey. Recipe out of Imbibe: 3 ounces of rye, 3/4 oz fresh lemon, 3/4 ounces fresh orange, 3/4 ounce fresh pomegranate. Always served on ice, want to keep it balanced. Maraschino cherry, sprig of mint and an orange slice to garnish, for Ben. For Kim’s recipe, 3/4 ounce orange, 1/4 ounce lemon, 3/4 syrup or 1/2 syrup, splash of grenadine, 2 ounces rye, and up, not on the rocks. Up means chilled, diluted and then strained into a glass of your choosing. The guys talk the history of rye, killed during Prohibition, and reborn in the last few decades. Check out Nomad or Varnish for a great Ward 8! And Triforium and the Streamliner!