Mix This: The Inside Job with Caña Rum Bar’s own Allan Katz

February 27th, 2013 — 3:40pm


After living in LA for going on 3 years, now I get it. Temperature is a relative thing. It actually gets “cold” here. And that’s awesome. The best part about cold weather is drinking for warmth, and someone needs to be cold to make that magic happen. You can walk into any bar on this website and get a pitch-perfect Irish coffee. Caña’s no exception. But we do like to things a lil’ differently.

I love hot toddies, but they’re usually pretty short on flavor as we’re working with a lot more water than flavorful ingredients. Danielle [our head bartender] and I were served these awesome toddies with a shot of Angostura bitters as its base by our pal Ricky Yarnal. It got me thinkin,’ why not put Peychaud’s front and center in a similar application? The bright red mug of boozy goodness we ended up with would make him proud.

Inside Job
- ¾ oz Peychaud’s or Bitter Truth Creole Bitters
- ¾ oz rye whiskey
- ¾ oz Falernum [get B.G. Reynolds or make some]
- 4 oz piping hot water
- Stir it all in mug of at least 8oz capacity
- Top with hand-whipped cream

Allan Katz, Caña Rum Bar, GM