May 30th, 2012 — 5:19pm
The Mexican Phoenix
- .5oz Tanteo Cocoa Tequila
- 1oz Bootlegger’s Black Phoenix (chocolatey coffee chipotle stout)
- .5oz fresh squeezed lemon
- .5oz simple syrup
- .5oz egg white
Shake all, serve up in a coupe.
Garnish with a sprinkling of pumpkin spice.
This drink was created for The Golden Gopher by Jonathan (owner of Tanteo) & Justin Fix (Tanteo Market Manager).
We recently had a tasting of around 30 of the Tanteo cocktails one day & noticed that none of them had beer as an ingredient. We asked them if they knew it was a super popular request these days. We know how to make all of the old school beer cocktails, but wanted something new, simple and delicious. After some trial and error, they came up with the “Mexican Phoenix,” which we all loved! It’s creamy, sweet and spicy!
Lauren Wong, Golden Gopher, GM
May 30th, 2012 — 3:47pm
We’re excited that Mo-Chica has opened today on Seventh Street, right across the street from Seven Grand and just a hop and skip away from the Golden Gopher.
Mo Money, No Problems – The Rundown LA
A new Mo-Chica peruves its power
In the midst of graduation season, Mo-Chica is moving on to bigger and better things, too.
With a ribbon cutting ceremony on Wednesday, the public can welcome the new Mo-Chica, relocated from the Mercado La Paloma marketplace, in all its glory.
The sleek, open space has been splashed in bright red graffiti by street artist Kozem. Reclaimed wood tabletops and jars of spices prevent the party from getting too loco.
But the real glory lies in the back of the house where Food & Wine’s “Best New Chef In America” Ricardo Zarate helms the kitchen pumping out mouthwatering sangrecita with fried egg and three very unassuming words: pan con tuna.
Spicy tuna ceviche with yuzu mayo and grilled bread won’t just make you a believer, it’ll make you thirsty for a creation from the full bar headed by mixologists from Picca and Harvard & Stone.
How’s that for Pomp and Circumstance?
514 W. 7th St. (Grand & Olive), Downtown
May 25th, 2012 — 3:48pm
This coming Tuesday, May 29th, we will be hosting Master of Scotches for the Pernod-Ricard Portfolio, Rick Edwards. Rick will be conducting a comparative tasting and education, guiding us through Longmorn 16yr, Aberlour 16yr, The Glenlivet Nadurra 16yr, and the Scapa 16yr.
Rick is the real-deal, having worked at many distilleries, and this will be a great education. Attendance will be capped at 35 for this one, with preference given to paid-up members. If you are a paid-up member but were not able to RSVP for this event, shoot me an email, and I will try to work it out.
Tasting starts at 7pm, in the Jackalope Room. Late-comers will not be seated, but can hang at the bar to meet Rick after the event.
Comparative tastings are my favorite, don’t sleep on this one.
RSVP now through the link below, this will fill up fast!
If you’re not a paid-up member, don’t worry, first one is on us. Come see what it’s all about. Please check in with me if you’re unsure for your status, memberships can be purchased at the bar. Dues are 120$ for a year, and you may bring a guest to any event. Feel free to forward this email to a friend, I look forward to seeing you on Tuesday at 7pm in the Jackalope Room.
Pedro, currently sipping Evan Williams Black Label.
Spirit Guide, Seven Grand Whiskey Bar
Co-curator, Whiskey Society
For more info on the Seven Grand Whiskey Society:
May 25th, 2012 — 10:33am
Las Perlas guest bartenders May 29th, 8pm – close.
Featuring Cari and Jaymee and their take on Sangrita, all paired with 7 Leguas Tequila along with fresh new cocktails by Zach featuring Dos Armadillos Tequila.
Cari Hah –NEAT
Zach Patterson – STK
Jaymee Mandeville – Drago Centro
SPECIAL GUEST : DAVID GRAPSHI
He will be featuring the long awaited Expresiones Del Corazon Tequila
“The blanco is amazing, but to do the whole loop and get Buffalo Trace in the picture, we are maturing these specially selected agave tequilas, to be called Expresiones de Corazon, in four woods. Number one turned out to be reposado aged in Buffalo Trace barrels for 11 months. That leaves us with three añejos – one aged in Sazerac Rye barrels, one in Georger T. Stagg barrels, and one in Van Winkle barrels. We don’t know the exact age they will be but they’ll be anywhere from a year and three or four months to two years. I say that because they are still in wood, and we monitor them monthly. I go down once a quarter, Mario Echanove [master distiller] and Miguel Cedeno Cruz do frequent tastings, and all three are tasting amazing but we’re going to give them a little more time to mature.”
“The history and origin of sangrita is a little mysterious and it goes back to the 1920’s. The word sangrita translates to “little blood”. Though Sangrita is still a fairly new concept and taste to most consumers, in the Mexican Pacific region bordering the state of Jalisco, where the majority of tequila is produced, it was a well known accompaniment to the drink. As tequila gained worldwide popularity in the late 1990’s and early 2000’s, commercial efforts to recreate the mysterious red drink were attempted (most of which ended up like a bloody mary mix which locals and traditionalists definitely agree is NOT sangrita). The original recipe is disputed but one theory is that it was a combination of pomegranate syrup, chile peppers, spices, orange juice and lime juice.”