- 1.75 oz. Bernheim Original Kentucky Straight Wheat Whiskey
- .5 oz. Pure Maple Syrup
- .75 oz. Fresh Lemon Juice
- Shake and strain over crushed ice in an Old Fashioned Glass
The “Tall Stack” is a light, sweet and refreshing cocktail that’s become extremely popular among the 4100 Bar “regulars” this summer.
Bernheim Original Wheat Whiskey is the perfect spirit to concoct the “Tall Stack.” It is the first new American Wheat Whiskey introduced since Prohibition. Bernheim is also the first whiskey that uses winter wheat as its primary grain. The soft and sweet notes in the winter wheat marry beautifully with the pure maple syrup. This cocktail is called a “Tall Stack” because the flavor profile created by Bernheim Original Wheat Whiskey, Maple Syrup and fresh lemon juice is deliciously reminiscent of a tall, yummy stack of breakfast pancakes!
Ralph Vincent DiTucci ~ General Manager – 4100 Bar
If you are a fan of BBQ then you must come out to Tony’s Saloon Sunday afternoon. The theme of the BBQ is: LOCAL! We aren’t doing “North Carolina,” “Texas,” “Memphis,” or anything in between. We are doing true LA BBQ, because the pig was born, raised, butchered, smoked, and served all inside LA county, by people who live, work, and eat here.
About the pig:
- 200# Yorkshire/Hampshire cross, bred and raised by Lefty Ayers at Reride Ranch.
- Sourced through Lindy & Grundy’s Meats, butchered by yours truly.
- Pig will be broken down into specific pieces which each have different time and temperature requirements for smoking.
-Our offerings will include pulled pork shoulder, bone-in loin and sirloin, bone-in belly (spare ribs attached to whole belly), smoked sausages (made from the hams), and 1 whole smoked head.
-Smoked pork sold by the #. (Price will be same for all cuts except sausage. Sausages will be sold per link)
Holly and Adam are Southern transplants to LA, working with local products to create a unique bbq experience. Adam Vourvoulis- A native of Los Angeles (like the pig we’re cooking) who over the past 4 years has worked at church & state (under Chef Walter Manzke), Osteria Mozza and ink. Sommelier by trade.