August 29th, 2013 — 11:26am
Cocktail knowledge has grown exponentially in San Diego. Guests are educating themselves and thus demanding more from their bartenders. Here are a few variations of classic, summer whiskey cocktails I enjoy serving when a guests wants to stray off of the beaten path a bit.
The Rye Grin (Variation of the Whiskey smash)
by Sam Ross
- Four (4) lemon quarters
- Healthy pinch of mint
- 0.75 oz simple syrup
- 0.50 oz Fernet Branca
- 1.50 oz Old Overholt Rye (or guest call)
Combine mint, lemon quarters, and simple syrup in a shaker tin and muddle. Add Fernet and rye whiskey. Add ice and shake vigorously. Strain over fresh ice in a double rocks glass and garnish with mint sprigs.
The Branco (Variation of the Whiskey/Kentucky Highball/Mule)
By Anthony Schmidt
- 0.75 oz lime juice
- 0.75 oz ginger syrup
- 0.50 oz Fernet Branca
- 1.50 oz Buffalo Trace Bourbon (any bourbon works, really)
Combine all ingredients in a shaker tin and whip with a little shaved ice. Pour over rocks in a collins glass and top with soda. Garnish with candied ginger.
Cornerstone Cobbler (Cobbler variation now on the Seven Grand San Diego cocktail menu)
by Chad Owen
- 2 blackberries
- 2 dashes RX Bitters Aromatic #7 bitters
- 0.75 oz lemon
- 0.75 oz pineapple gomme
- 0.50 oz Borolo Chinato
- 2.0 oz Old Ovrholt Rye
Muddle blackberries in a shaker tin. Combine the rest of the ingredients and give it a quick whip. Pour over shaved ice and cap. Garnish with mint sprigs and blackberry.
These three are examples of cocktails that represent classics in all of their memorable ways while offering subtle differences and complexities that make them stand out on their own. They are extremely refreshing but still offer the satisfying backbone that only whisky can offer. Enjoy!
Brian Prugalidad, Seven Grand San Diego
August 27th, 2013 — 10:00am
This coming Wednesday, August 28th, we will be host Ian MacMillan, Master Distiller from Burn Stewart (Bunnahabhain, Deanston, & Tobermory.) Ian will taste and educate us on the 12yr, 18yr, 25yr, and Toiteach. Bunnahabhain is an amazing Single Malt, and this event is not to be missed.
We will hold two tastings on Wednesday, one at 7pm and one at 8:30pm. Attendance will be capped at 35 people for each event. A Welcome Punch will be served at 6:30, come early and get a good seat, cozying up to your neighbors.
RSVP for the 7pm & 8:30pm tastings and education by hitting one of the links below:
Register for the 7pm session here!
Register for the 8:30pm session here!
Memberships for the Seven Grand Whiskey Society can be purchased at the bar. Dues are $120 per year, and allow you to bring a guest to any event. First-timers can pay a one-time fee to come check it out. Come early to get on the list, as preference will be given to paid-up members.
For more information on the Whiskey Society, hit the link beneath my signature. We look forward to meeting you.
We hope to see you Wednesday!
Pedro, currently sipping Carlsberg Elephant.
Spirit Guide, Seven Grand Whiskey Bar
Co-curator, Whiskey Society
For more information on Private Tastings:
August 26th, 2013 — 10:52am
This coming Tuesday, August 27th, we will be hosting Heaven Hill’s Whiskey Professor, Bernie Lubbers. Bernie will be leading us through “The Evolution of Bourbon,” and comparative tasting and education on more than 200 years of American Whiskey making. Bernie is author of “Bourbon Whiskey- Our Native Spirit: Sour Mash and Sweet Adventures,” and is regarded as one of the best educators in the business.
We are offering two tastings on Tuesday, one at 7pm and one at 8:30pm, a Welcome Punch will be served at 6:30. Attendance will be capped at 35 people per tasting.
Don’t miss out on this oppurtunity! RSVP for the 7pm & 8:30pm tastings now, on the links below!
Register here for the 7pm session!
Register here for the 8:80pm session!
Memberships for the Seven Grand Whiskey Society can be purchased at the bar, and allow the bearer to bring a guest to any event. First-timers can pay a one time fee, come early and get a good seat.
Thank you to all those who came out to support to our loving remembrance of Artwork Jamal, a long-time staple of Blues and Soul at Seven Grand. He will be missed.
We look forward to seeing you Tuesday!
Pedro, currently sipping Tecate.
Spirit Guide, Seven Grand Whiskey Bar L.A.
Co-curator, Whiskey Society L.A.
For more info. on the Whiskey Society:
And on our Private Tastings:
Check out Bernie’s Website, it’s really cool:
And the last time Bernie was in the house:
August 21st, 2013 — 12:38pm
We just added Dave Stolte’s book “Home Bar Basics” to the Golden Gopher Bottle Shop, $15. Pick up yours today!
From his website:
“There’s a hell of a party going on lately with a focus on quality cocktails in innovative bars around the country. Everyone should be invited to that party – but not everyone is lucky enough to have a great bar nearby, or maybe can’t afford to go out often. Bridging that gap and bringing a taste of elegance within reach is “Home Bar Basics (and Not-So-Basics),” a concise, pocket-sized, 124-page guidebook to setting up a home cocktail bar with an emphasis on history, quality, and craft. The book includes thirty recipes ranging from standards (Old Fashioned, Tom Collins, Sidecar) to tiki classics (Zombie, Navy Grog, Mai Tai) to today’s exciting craft cocktails (Southern Exposure, Penicillin). Tips and techniques include advice on being a good host, selecting the best spirit brands, making the best ice at home, and to how to choose fresh citrus. The book features fun original illustrations, handy checklists, and easy-to-read instructions that break down these fine libations into foolproof steps. “Home Bar Basics (and Not-So-Basics)” is wire-bound for easy lay-flat reading and is professionally litho printed in the USA in full color on water-resistant, tear-resistant synthetic paper for durability. 1st edition was a Finalist for a Spirited Award as Best New Cocktail Book at Tales of the Cocktail, 2012.
When asked why the world needs another cocktail book, author Dave Stolte says, “There’s nothing like this out there at the moment. It seems there’s three kinds of cocktail books: huge encyclopedic cover-everything doorstops, intro-to-drinkmaking books full of bad advice and mediocre-at-best recipes, or niche specialty books that are well-written with great recipes, but don’t cover the foundations. “Home Bar Basics (and Not-So-Basics)” aims to fill that space on the bookshelf in an approachable way.”
The book is endorsed by Gaz Regan (gazregandrinks, The Joy of Mixology), Eric Alperin (The Varnish, Milk & Honey, Little Branch), and Paul Harrington (Cocktail: the Drinks Bible for the 21st Century).