Seven Grand Recipes

Mentor Monday (on Tuesday!) Featuring Brett Winfield of Seven Grand San Diego – The Old Fashioned

January 14th, 2014 — 11:59am

In this episode Brett Winfield of Seven Grand San Diego teaches us how to craft the perfect old fashioned cocktail.

Mix This: Delicious Thanksgiving Season Pairings with Seven Grand DTLA’s own Andrew Abrahamson

November 7th, 2013 — 12:49pm

Hot Buttered Rumskey
With the recent time change, and Fall officially upon us, there is a need to re access the bar around you and the spirits atop it and prepare for the pies and flavors ahead. We have a couple favorites here at Seven Grand that we love to recommend, and think will fit perfectly with most dishes and moods you are going to be indulging in this season.

Not the cheapest, but one that has to be mentioned, Angel’s Envy Rye is the final release from Lincoln Henderson. He took a well known Rye made in Indiana and made it completely his own by finishing it off in Oak Barrels that were first filled with Cognac in France, and then finished off with Rum in the Caribbean. There is an amazing and unique Graham Cracker and warm Cinnamon profile that jumps out right away, with a huge Chocolate and Caramel finish that keeps going and creates a fullness to this Whiskey that is really not to be found anywhere else. At least not one with the depth and richness that this Rye packs. It’ll pair perfectly with any dessert or fire you’ll come across this Fall.

A little bit less of a hit on the wallet, Woodford Reserve Double Oaked is as smooth as a saxophone, and fits perfectly on a shelf this time of year. To add an additional layer to the normally Woody and Spicy Woodford Reserve, Master Distiller Chris Morris re barrels the Whiskey before bottling in a Barrel with a long toast, but not any char, resulting in much sweeter flavors than normal. This Bourbon explodes with Butterscotch, Toffee and rich Molasses but is balanced out by a beautiful Clove spiciness and mellow Vanilla finish. A real sipper that is great just the way it is in your favorite glass.

For a real bargain around this time of year (you can buy two, and give someone an early gift, right?) an easy suggestion is Heaven Hill’s secret gem, Old Fitzgerald 12 Years Old. In a category dominated by Maker’s Mark, Wheated Bourbons are in the midst of a huge surge in popularity compared to the few types you will find on shelves. No chance you are going to get your hand’s on Pappy van Winkle this year? No worries, Old Fitz is made by a true Master with a similar recipe. The 12 Year Old is the star of Heaven Hill’s line, and not to be missed. All the Butter, Toffee and Caramel notes of Wheated Bourbon are here, with a mellow and sweet Vanilla Custard finish. Enjoy it and then enjoy it again.

But if you’d prefer to throw caution to the wind, go ahead and buy yourself a bottle Bowmore The Devil’s Casks, because you deserve it right? It may only be a 10 Year Old Single Malt Scotch, but it’s extremely limited, and as good as it gets. Aged 100% in 1st Fill Sherry Casks, the over use of that wood seems to somehow pull the best from the normally perfectly balanced Isla. Huge Dark Fruit and Spicy Hot Chocolate are at odds with the Oily Smoke and Tobacco, and together lead to a finish that lasts long into the next sip. We were lucky enough to try some during a trip to Scotland recently, and it stood out among the many great Whisky’s we drank during the two weeks as one of the best we had. It just came to us here in California, and is worth every dollar for a bottle.

Should you decide to mix a drink instead, try this recipe from our Winter menu here at Seven Grand:

Hot Buttered RumSkey
- 1oz Rich Bourbon (Woodford Reserve)
- 1oz Dark Rum (Zaya)
- 1 Small Spoon Butter
- 1 Large Spoon Brown Sugar (You can’t use too much, add until it’s to your liking)
- Piping Hot Water

And all the ingredients into a mug and stir slowly to melt the sugar and butter. Top with grated cinnamon and enjoy.

This cocktail is a play on the very rich and classic Hot Buttered Rum, with the heat opening up the Whiskey and releasing the savory qualities of the spirit. It is as warming a cocktail as you can have. Make sure the water is boiling when added.

Cheers and Sláinte from Seven Grand!

Mix This: The Solitary Smile with Curtis Woods of Seven Grand San Diego

October 22nd, 2013 — 12:39pm

DSC_0906
The first drink I ever learned to make is one of the simplest. The two-to-one Manhattan is a staple of mine now, on both sides of the stick, and it’s one I’ve found is a great platform for both creativity and bringing outsiders into our little circle of libation lovers.

I’ve always reveled in the ease of putting a brilliantly balanced Manhattan across the bar; it’s those rare occasions, however, when faced with a formidable palate at my disposal that I end up squealing like a schoolgirl on the inside. Where should I draw my bitterness from? What type of whiskey do they prefer? Do I want to make them the drink that renders any after it obsolete or are they just starting out their night? So many questions to be considered for such a would-be-simple cocktail and it’s only supposed to be 3 ingredients! But alas, I can’t help but mess with perfection so here’s one of my favorite offshoots.

The Solitary Smile
- 1.75oz Michters Rye
- .5oz Auchentoshan Three Wood
- .5oz Barolo Chinato
- .25oz Cherry Herring
- 2 dashes Chocolate bitters

Curtis Woods, Bartender, Seven Grand San Diego

Mix This: Summer Classic Variations by Brian Prugalidad of Seven Grand San Diego

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.
WhiskeySmash

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.

whiskey-cobbler-original
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

213 Cocktail Series: Featuring The Seven Grand Old Fashioned!

June 19th, 2013 — 1:03pm

Seven Grand’s very own Dustin Newsome presents to you the world famous Old Fashioned. This delightful concoction consisting of Bourbon, bitters, sugar and citrus has been a Seven Grand staple since our opening in 2007. Traditionally, the first use of the name “Old Fashioned” for a Bourbon whiskey cocktail was said to have been, anachronistically, at the Pendennis Club, a gentlemen’s club founded in 1881 in Louisville, Kentucky. The recipe was said to have been invented by a bartender at that club in honor of Colonel James E. Pepper, a prominent bourbon distiller, who brought it to the Waldorf-Astoria Hotel bar in New York City. Now, a staple cocktail in any establishment based around traditional classic cocktails. Check out how Dustin and the Seven Grand mix it up. We have it batched up on tap too!