Drink

Whiskey Wednesdays at the Public House (Fullerton)

~ Bill Thornley ~ Leave a comment

Watch out Happy Hour and Taco Tuesday, the Public House in Fullerton has a new twist on Wednesdays: Whiskey Wednesdays. As a bourbon fan – what a great idea. They offer 3 whiskeys tastings and 3 beer tastings for $12.00. Each week they offer different whiskey and beer tastings. While there two weeks ago, it was Japanese Whiskey. I have been there for Canadian Whiskey Wednesday, and a Bourbon Wednesday.

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What a good way to try different whiskey (or whisky). It forces you to try something you might not try and it’s a great price to boot. Anyone who is into their whiskey always wants to try something new and this is the perfect way to do it. Hopefully Whiskey Wednesday starts to catch on at other restaurants!

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There are always new spirits to try. A tasting like this gives you that opportunity without the commitment of a bottle. I find it really interesting that Public House pairs it with three beers as well. You get quite a flavor explosion that way and find out what you really enjoy. I thought I had experienced enough scotch and dark beer tastes in my life to know I didn’t want more. But since going to the Public House I have had some dark beers on Wednesdays and want to give more a try.

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Evans Brewing is Orange County’s oldest craft brewery having opened in 1994. They opened the Public House in the fall of 2016. We go out on Friday nights with friends and Public House has become a regular for us. They have a wonderful happy hour with their brick oven pizzas on special as well. The menu has some good signature cocktails, or their knowledgeable bartenders can make you whatever your heart desires. They have a nice selection of whiskey which is unusual for the normal restaurant opened by a craft brewery. But it doesn’t stop there.

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This blog was supposed to be about Whiskey Wednesday’s and “Brown Liquor” tasting but I have to mention the food. I will do another post about their beer and food, it is so good. I am getting hungry writing this. Do you like “Tater Tots”? Loaded question because who doesn’t, right. The make sweet potato tater tots! They are to die for! There is the “White Pie” pizza my wife loves made with garlic puree, pea tendrils, ricotta, mozzarella, peas, sea salt. It was on the menu all summer but with the fall menu it disappeared. I thought Lynn was going to cry. The manager assured us it will be back. But my favorite is the “Home on the Range Bison Burger.” A generous bison patty, sweet onions, Oaklore reduced jam, spicy Cajun onion strings, aged white cheddar, arugula, and roasted garlic aioli. Can I just go there and eat now? The menu is extensive, soups, salads, pizzas, sandwiches, and big plates.

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This was supposed to be about “Whiskey Wednesday’s” and whiskey tasting but it has turned into the Food Channel. For readers in Orange County, the next time you go out, go to the Public House in Fullerton, you will enjoy the experience.

 

Drink Recipe: The Southside

~ Bill Thornley ~ 3 Comments

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I am a huge fan of Garden & Gun Magazine. Our daughter introduced me to it when she moved to Richmond. They called themselves, “The Soul of the South” and have wonderful articles about all things southern. I got an email from them yesterday and one of the articles was about a drink called a “Southside.”

As anyone who reads this blog or watches the Kentucky Derby knows, the Mint Julep is the official Kentucky Derby drink. Other racing and sporting events have their own individual drinks. In Maryland, steeplechase fans have their mint garnished sipper made from rum – the Southside. I tested the drink last night!

According to the article by CJ Lotz, the Southside was popularized by Baltimore’s Elkridge Club. She interviewed Doug Artwell, the bartender at Blue Pit BBQ & Whiskey in Baltimore, who said, “I discovered that the local variation is predominantly rum in place of gin in most Maryland circles, and then sometimes lemon and lime juice.”

I made our drinks with rum and shared with Lynn and our friend Bob. We found the drink very refreshing. With 2 ounces of white rum in it, if you don’t sip it the rum will sneak up on you. It is very refreshing, very light, and citrusy. Try one on a hot Saturday afternoon. In fact, try one this Saturday afternoon as you watch the Preakness!

Recipe

2 oz. white Rum
1 oz. fresh lemon juice (I used a Meyer lemon from our tree)
¾ oz. simple syrup
1 mint sprig

To make a Southside mix the liquid ingredients together with a few mint leaves.   Shake with ice in a cocktail shaker. Double strain the liquid into a chilled cocktail glass. I used antique champagne glasses which looked very festive. To finish, garnish with a mint sprig.

 

 

The Mint Julep’s Origins

~ Bill Thornley ~ 2 Comments
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Photo from Saveur

The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. It is made from a mixture of bourbon, water, powdered sugar, and mint. According to Churchill Downs, they serve over 120,000 for the Kentucky Oaks and the Kentucky Derby, which requires 10,000 bottles of bourbon, 1,000 pounds of mint, and 60,000 pounds of ice!

Chris Morris from Woodford Reserve Bourbon says “Centuries ago, there was an Arabic drink called julab, made with water and rose petals. The beverage had a delicate and refreshing scent that people thought would instantly enhance the quality of their lives.” When the julab was introduced to the Mediterranean region, the native population replaced the rose petals with mint, a plant indigenous to the area. The mint julep, as it was now called, grew in popularity throughout Europe.”

Why the Mint Julep? The drink’s ties to the Kentucky Derby can be traced back to a struggling bourbon industry during the 1930’s, but it did not start out as a festive drink. According to the Atlanta Journal Constitution, the drink was originally given to prevent diseases and provide pain relief from body aches. Other stories I have read said they were served for breakfast. It was the spirited equivalent of coffee. What a way to start the day!

The Julep is said to have its origins in Virginia. Much of Kentucky’s heritage and traditions began when it was still part of Virginia. They would have been made with rum or brandy and served in a silver cup. Having sterling silver cups, ice, and the servants to make the drink, was a sign of wealth. As the drink moved to Kentucky they started using bourbon.

Henry Clay, the famous Kentucky United States Congressman, Senator, and Secretary of State in the early 1800’s introduced the drink in Washington, D.C. at the famous Willard Hotel.

In 1938, it was named the official drink of the Kentucky Derby. According to Cocktail Times, Churchill Downs served the drink in a souvenir cup and charged 75 cents per drink. The Derby glasses went through several phases of glass, aluminum, Bakelite, and back to glass in the late 40’s. A complete collection of the glasses is quite valuable.

Since the 1940’s the track has commissioned a new design for the Mint Julep Glass every year. The popularity of the Mint Julep, synonymous with the Kentucky Derby, encouraged the other Triple Crown races to create their own drinks. Today, many sporting and special events have their own special cocktail or drink. We have all heard the term “The official drink of….” To think it all started very innocently with Kentuckians enjoying their favorite beverage on the first Saturday in May in the early 1900’s.

You can check out my Mint Julep recipe here!

 

 

 

 

Bar Review: Dry 85 (Annapolis, Maryland)

~ Bill Thornley ~ Leave a comment

My family traveled to Annapolis and Baltimore for last weekend’s Army Navy Game. What a weekend! It was great having our family back together. We always love spending time in “Naptown.” After wandering through shops downtown and along Main Street, we decided to stop by Dry 85 for a drink before dinner. (If you’re seeing a trend, Lynn and I always try to experience a Bourbon/Whiskey establishment when we visit a town.)

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Dry 85 is, “A modern industrial take on a Prohibition-era speakeasy. The back alley garage where someone today would sneak a bourbon, beer or gourmet comfort food meal.” Dry 85 opened in January 2014. It has a cozy atmosphere with a good selection of bourbon and whiskey.

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They have a nice selection of craft cocktails. Combine that with the friendly wait staff and fun atmosphere of Main Street in Annapolis and you have an instant winner. We really enjoyed our visit.

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We had 6 different combinations of drinks. I tried something I normally wouldn’t – a Buffalo Trace Sugar Plum. I guess the Christmas season and thoughts of the Nutcracker that Friday got the best of me. BUT for a guy who drinks his bourbon neat it was a very refreshing drink. The Sugar Plum is made with Buffalo Trace Bourbon, House-made Plum Puree, and Freshly Squeezed Lemon it. My kids did laugh though because it was served up and was bright pink. My daughter and son-in-law had their soon to be famous Old Fashioned made with smoked maple syrup and said it was done to perfection. It looked great. My son and his wife both had drinks with fig (blanking on the name of them) which were very different and not the biggest crowd pleasers, but props to them for going out on a limb and trying something different. Lynn had a Manhattan, which was perfectly made.

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All in all, we would definitely recommend Dry 85. We didn’t eat there but the food looked good. Between their extensive whiskey selection and unique craft cocktails, it’s a great place to meet up with friends, stop in for a quick drink, or visit after dinner for a relaxing drink.

If you haven’t been to Annapolis go, especially in December when the whole town is decorated with garland over all the shops and restaurants, wreaths on all the doors, and the big tree by the bay. I’ll be back later with a visitors guide to Annapolis! We have been too many times to count and always find new things to do each visit.

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(Lynn in front of Blackwall Hitch – another good restaurant in Annapolis)

Bourbon Drink: Bourbon and Ginger

~ Bill Thornley ~ 2 Comments

Yesterday was a warm Monday evening in California and I was at the office late.  What did I make for my cocktail when I got home?  I went back to a house favorite: bourbon and ginger.

We usually make it with the traditional ginger ale — or sometimes mix it up with ginger beer — and a lime wedge.  I know it sounds pretty simple and that’s the point.  I use 2 ounces of bourbon and 3 ounces of ginger ale, and a squeeze of lime.  You can make it to suit your taste.

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I use Evan Williams Black as my house bourbon to mix our cocktail.  Once again, use what you like. I think Evan Williams is just a good bourbon at a good price point for mixed drinks.  As for the ginger ale, we love Fever Tree. Today there are tons of ginger ale and ginger beer options — you no longer are limited to Seagrams. Pick the one with a flavor profile you enjoy.

We had our first “Presbyterian Press” cocktail at Sissy’s Southern Kitchen in Dallas and I have been a fan of the bourbon and ginger cocktail since then.  I will review Sissy’s another day.  I will just say for now: bourbon, fried chicken, and deviled eggs make for a wonderful evening.

Next time you want a bourbon cocktail get a really good ginger ale and mix it with your favorite bourbon.  Don’t forget that lime!