Daddy-O's Martinis Blog

Daddy-O's Martinis Blog: The waning of wine in Los Angeles

2013-01-16T18:48:00.001-08:00

Daddy-O's Martinis Blog: The waning of wine in Los Angeles: As more adults are enjoying such libations as side cars, juleps, and the carefully crafted drinks of local known mixologists, such as Tyler ...

The waning of wine in Los Angeles

2013-01-16T18:46:00.000-08:00

As more adults are enjoying such libations as side cars, juleps, and the carefully crafted drinks of local known mixologists, such as Tyler Dow, Greg Bryson and Audrey Saunders wine sales continue to decrease in Los Angeles. I see lots of wine bars but not filled with that many patrons. On the other hand, if I go to places such as Drago Centro, Historia Del Piccalo or Neat bar it's usually filled to capacity with customers desiring a great cocktail with several ingredients can be recreated,Wine however can not be reduplicated because of complexity of grape, region and temperature.

The trend for pre and prohibition style cocktails is steadily gaining momentum that wine sommeliers are going to have to make some changes at their own venues and add cocktails or fall to the wayside. Being a wine snob is no longer in vogue just like a vodka snob over 10 years ago. Make way, the rise of craft cocktail is not just a trend but like so many top chef style establishments, liquid cooking is here to stay.

Cheers and God bless,

John Apodaca
john@daddyosmartinis.com

Champagne Julep

2012-12-27T18:14:00.002-08:00

When the clock strikes midnight and the glasses are raised to bring in the new year, what drink will you have to be toasting with? Rather than than plain champagne, why not have the bartender make you a champagne julep.

The drink is a cousin of the traditional mint julep but with a bit of the bubbly to add flavor and make it more of a celebratory cocktail for new years and other occasions. Like with cooking, the quality of ingredients used can either make or break a drink. I strongly recommend using better grades of bourbon, such as Buffalo Trace, Wood ford reserve or Bullet along with champagne such as Moet or Veuve Clicquot.

This drink is a winner and I wish you and yours a very happy and prosperous new year.

God bless and cheers,

John Apodaca
john@daddyosmartinis.com

Chamagne Julep

1 1/2 - 2 oz of Bourbon
1/2 oz simple syrup
5 - 7 mint leaves
Champagne ( dry)
mint sprig for garnish

Muddle mint leaves with simple syrup at the bottom of a julep cup or Collins glass. Add bourbon, crushed ice and top off with champagne. Swizzle until glass or cup is frosted and garnish with a mint sprig.

Sassafras Bar now open

2012-09-20T15:27:00.000-07:00

I had the pleasure of going to a soft opening of Sassafras bar in Hollywood. As I walked in, it reminded me of being in New Orleans, very southern themed with sitting parlors, lamps with fringe, a taxidermist bear, worn walls and above the bar is a dry cleaning rack with barrel aged cocktails that rotates. I tried several of the house cocktails and if your a bourbon lover like me I do recommend the Sassafras Royal, Peppercorn Cobbler and the Toasted Pecan Julep for starters.

Sassafras was started by the 1933 Group which also brought about Oldfields liquor room, Bigfoot lodge, Thirsty Crow to name a few. If your taste is for a good cocktail, without having to instruct a bartender how to make it this is the place for you and some friends to check out. If your not sure what to order, they have a menu you can choose from or they have build a buck which you choose your choice of spirit along with their housemade ginger beer. If you're hungry, they have food such as jambalaya, Cajun cheese medallions with grilled jalapenos, and short-rib sliders marinated in coke. If you're looking to get out and try someplace new, stop by Sassafras bar and bring someone with you.

God bless and Cheers,

John Apodaca
John@daddyosmartinis.com

Manhattan Cocktail vs. the Manhattan

2012-09-05T15:37:00.000-07:00

The Manhattan Cocktail that is being served today is quite a different recipe from its former glory days in the latter half of the nineteenth century. The cocktail in it's original first appeared in books such as how to mix drinks as well as Harry Johnson's 1882 Bartenders Manual. The forgotten recipe has a higher ratio of sweet vermouth than we know today along with orange Curacao, Boker's bitters and served straight up with a lemon twist. Cherry's in Manhattans came much later as our cultural drinking habits changed.

I've tried this version and prefer it much more than the contemporary Manhattan. I've met others that said they've ordered Manhattans and thought they didn't like the drink but had they tried this cocktail they would have added it to their black book of favorite drinks. I stress to use quality ingredients as opposed to what's less expensive otherwise you'll end up with drink that's not palatable.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Manhattan Cocktail

1 1/2 Rittenhouse 100-proof rye
1 3/4 oz Carpano Antica sweet vermouth
1/2 oz Orange Curacao
Dash of Boker's bitters
Lemon Peel for Garnish

Place ingredients in a cocktail shaker with ice and shake vigorously and serve in a chilled cocktail glass with a lemon peal for garnish.

The 50 / 50 Martini

2012-08-17T10:13:00.001-07:00

The 50 / 50 Martini

The 50 / 50 Martini is a close relative to the original classic martini. Over the years martinis have gotten to a point where the bartender just looks at the vermouth rather than adding it. What makes this cocktail special is that rather than a 4 to 1 ratio of gin to vermouth (as in a ‘dry’ martini) it's half gin and half vermouth, which allows for enjoyment of the taste of both ingredients. It’s a great way to start off if you’re a novice gin drinker. One type of vermouth I recently tried in the 50/50 is called Aperitivo Cocchi Americano. It's very close to the former Kina Lillet manufactured in France in the 19^th century, but no longer exists in its original formula. Before its recipe was altered in 1985, Lillet Blanc was the modern substitute. Now Aperitivo Chocchi Americano is as close to it as you can get, and makes the 50/50 Martini very tasty!

The 50 / 50 Martini

2 ounces of top shelf gin (Caorunn brand is excellent)

2 ounces of Aperitivo Cocchi Americano

1 twist of lemon peel

Shake or stir ingredients with ice, pour into a chilled cocktail glass add a lemon peel for garnish.

God bless and cheers,

John Apodaca

john@daddyosmartinis.com

2012 is year of the Golden Dragon

2012-02-06T16:52:00.000-08:00

I recently attended the Chinese New Year parade in downtown Los Angeles last month and 2012 is the lunar year of the Dragon in the Chinese calendar. In honor of this occurance, I came up with a cocktail that has elements of ginger, mint and mandarin orange that give it great balance of flavor and spice that make you want to come back for more.

God bless & Cheers,

John Apodaca
john@daddyosmartinis.com

The Golden Dragon

3 oz of White Rum
1/2 oz of fresh Mandarin orange juice
1 oz of Canton liqueur
1 sprig of mint

Muddle mint leaves with Canton liqueur, strain liquid portion into a cocktail shaker. Combine remaining ingredients with ice and shake vigorously. Strain into a chilled cocktail glass.

Leap Year comes once every four years

2012-02-06T15:47:00.000-08:00

Leap year is a year that has one extra day in the calendar ( most commonly known as leap day) in February making it 29 days instead of 28. The last one occurred in 2008, this means it only comes around every four years and several people will be born, propose to someone, get married or have party in honor of the occasion.

To celebrate this special day we should raise a glass and have a Leap year cocktail. This recipe was invented by Harry Craddock for the Leap Year celebration at the bar inside the Savoy hotel in London in 1928. I have tried it and it's very savory and will be a hit no matter how you celebrate.

God bless & Cheers,

John Apodaca
john@daddyosmartinis.com

Leap Year Cocktail

2 oz of Gin (Plymouth or No 209)
1/2 oz of Grand Marnier
1/2 oz of sweet vermouth ( Carpano Antica)
1/4 oz of fresh lemon juice
1 lemon twist for garnish

Combine all ingredients into a cocktail shaker with ice and shake vigorously for 30 seconds and pour into a chilled cocktail glass and garnish with a lemon twist.

The Love Cocktail

2012-02-02T16:28:00.000-08:00

Love is in the air with Saint Valentines day just around the corner and many are wondering what to get that special someone or significant other. No matter what you'll buy each other or where you'll dine that night, one thing that goes well with that evening is the Love Cocktail. I found this recipe in Old Mr. Bostons bartending book from 1935.

What I like about it, is that it's simple to make, and it goes down very smooth that you'll think you're not drinking alcohol. I've tried this wonderful concoction and it's not only tasty but you'll want a second or even third but drink responsibly. I'll also be reintroducing this drink on Martini in the Morning internet radio show on Friday February 10th 2012.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

The Love Cocktail

1 1/2 oz of top shelf gin ( Plymouth)
1 egg white
2 dashes ( 1/3 tsp) fresh lemon juice
2 dashes ( 1/3 tsp) raspberry syrup

Shake all ingredients in a cocktail shaker with ice and strain into a chilled cocktail glass.

Maple Avenue Cocktail

2012-01-18T12:17:00.000-08:00

I've had the love for pecan praline ice cream since I was a kid as well as maple flavor that went on my pancakes. As a cocktail enthusiast I came up with drink that combines the flavors of both maple and pecan that will please even the most particular of drinkers. I used real Vermont maple syrup along with a good grade of bourbon, pecan liqueur, fresh orange juice and some bitters and a wonderful drink was born. Remember to use top grade of maple syrup not imitation flavored otherwise it will alter the taste. Give it a try and let me know how you like it.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Maple Avenue Cocktail

3 oz of bourbon
1 oz of fresh squeezed orange juice
1 oz of Vermont maple syrup cut in half with water
1/2 oz of pecan liqueur
4 dashes of Angostura bitters

Combine ingredients in a cocktail shaker with ice and shake vigorously for 30 seconds and strain into a chilled cocktail glass.

Charles Dickens was right when it comes to Punch!

2012-01-12T14:26:00.000-08:00

Punches have made a big come back in the last few years within the craft cocktail movement. These punches are not like the ones you may have saw your father and mother put together pouring various liquors in a punch bowl with some fruit and having guests flinch at every sip until they had so much of it didn't matter after a while.

A lot of recipes can be found in the Book Punch by David Wondrich which I mentioned in an earlier article. I recently went on a punch crawl in Hollywood last Monday and visited four bars that had some great tasting concoctions made up by skilled bartenders. If your not sure about where to get some great tasting punches I suggest starting with the book Punch by David Wondrich and try the Charles Dickens punch which is a warm punch and is actually lit on fire at one point in order to caramelize the lemons.

Dickens is a noted writer as well as connoisseur of punches and even mentions them in his books, especially in The Pickwick Papers. One of his recipes was later named after him in a letter he wrote to a Mrs. F ( Ameilia F. Austin Fillonau) in 1847. I tried this when I had a cold and it really helped me to feel better.

John Apodaca

john@daddyosmartinis.com

Charles Dickens Punch

Recipe for 8 cups of punch:

Rinds of 3 lemons cut very thin (as little of the white pith on them as possible)

Juice of 3 lemons (the ones you took the rinds off of)

6 oz sugar (demerara preferable, but any will do)

16 oz medium bodied rum

10 oz cognac

40 oz boiling water

Add the lemon rinds, sugar, rum and cognac to a medium size pot. Place pot on the stove and heat the mixture over low heat until warm, then turn off the burner. Take a tablespoon full of the alcohol from the pot and light it. If the alcohol is warm enough this should be easy, if too cool then it will take a few tries. Once the spoon is lit, transfer it to the pot setting the mixture on fire. This may take a few tries (it did for me). Don't worry, the mixture won't explode - it should burn with a low blueish flame. Leave the mixture lit for at least 4 minutes, stirring occasionally to make sure it heats evenly. Extinguish the flame by putting the lid on the pot. Pour in the lemon juice and boiling water and stir well. Cover and let sit for 5 minutes. Stir again before serving. If the punch is still not sweet enough to your liking, add more sugar slowly so as not to over sweeten. Keep the mixture warm throughout the evening over a low flame. If planning on letting it simmer for a few hours, as during a dinner party, then remove half the lemon rinds before letting it simmer. The rinds will start to make the punch bitter over time. The remaining punch (if there is any) may be stored in the refrigerator and served over ice.

French 75 is a great way to ring in the New Year!

2011-12-29T20:56:00.000-08:00

New years is just a few days away and many are wondering what types of drinks to serve. Besides the usual glass of plain champagne why not put a new twist on it by serving the French 75 that will leave your guests craving for more.

The cocktail was named after the French 75 millimeter field gun of 1897 which became the main heavy artillery of world war I. This recipe is the more memorable of two different drinks using the same name and will be a hit at your New years eve party.

God bless and Cheers,

John Apodaca

john@daddyosmartinis.com

French 75

2 oz of Gin

1 oz of fresh lemon juice

2 tsp of powdered sugar

Shake all ingredients except the champagne in a cocktail shaker with ice and pour into a flute glass top with champagne and and stir gently. Garnish with a thin spiral of lemon peel.

Punches anyone?

2011-12-27T13:50:00.000-08:00

Throughout the 1600's up until the end of the end of the nineteenth century punches were served at parties and taverns throughout Europe and the Americas. Punches were usually made up with a few base spirits such as rum, whiskey or brandy along with other local ingredients for flavor. A lot of times the quality of the spirits varied from either poor to very good so make the drink more palatable, various fruits or herbs were added that were in season. Punches had fallen out of favor with the rise of cocktails and by the twentieth had became a thing of the past.

Punches are back in fashion and are a great communal drink for friends, family, customers and are relatively easy to put together with just a few base spirits along fruits and can be served either hot or cold. A few punches that I enjoy are a French 75 punch, Cinnamon warmer and Fish house Punch and the later dates back to 1732 from the province of Schuylkill, which is now Pennsylvania.

During the reminder of this year and throughout 2012 I recommend reading the book Punches by David Wondrich. It gives you a helping hand with ideas for creating a drink for your guests and takes the work out of bartending and more time for socializing with your company.

God Bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Lingonberry Sour

2011-12-16T14:14:00.000-08:00

When I think of Lingonberry, it makes me think of Ikea's checkout area where the smell of warm cinnamon buns are cooking, packages of Swedish meatballs and other tempting treats are located.

Several months ago, my friend Mark and I thought about creating a cocktail using Lingonberry which is a Scandinavian berry used in jams, syrups, desserts and other cooking. The results is a very smooth and refreshing flavor on the palate, a light cocktail for any holiday season, give it a try.

God bless and Cheers,

John Apodaca

john@daddyosmartinis.com

Lingonberry Sour

2 oz Bourbon or Whiskey

1/1/2 oz Lingonberry Concentrate drink

1 oz Fresh Lemon Juice

1/2 oz small egg white

Lingonberrys or Marasca Cherry for garnish

Combine the first four ingredients in a cocktail shaker with ice and shake and strain into a chilled cocktail glass. Garnish with Lingonberrys or Marasca Cherrys.

How to have a successful Retro Cocktail Party

2011-12-08T15:09:00.000-08:00

During the holidays most of us will undoubtedly be attending a party or two maybe even three. For Labor Day this year I had hosted a Mad Men cocktail party with food, drink, music and dress from 1960. It was a hit for everyone who attended and one of the highlights was a woman who came dressed as pregnant housewife, with a cigarette holder and a cocktail in her hand! Regardless of what era or style you choose, themed parties always have a better feel, for not only the person hosting it but also the guests.

The first thing to start out with is a menu of light H'ors doeurves and cocktails that will not stress you out to prepare. Some suggestions are deviled eggs, turkey or chicken empanadas, Swedish or Italian meatballs with dipping sauces, bowls of nuts, sliced cheeses and don't forget desserts such as Harvey Wallbanger cake or your favorite cookies.

Next is the cocktail menu, this is not hard and I have an extensive list of drinks from my website to use. One traditional Christmas drink would be a Tom and Jerry that's made with egg whites, sugar and the yolks a shot of rum and brandy topped off with hot water. This is an easy drink to make and since it's like a punch it can be served with a ladle in small punch cups. Another drink that will add to the Christmas aroma is the Cinnamon Warmer which is made with fresh pressed apple cider, calvados, apple brandy or Apple Jack, fresh lemon juice, fresh ginger, honey, cloves and one cinnamon stick, and sits on large pot on the stove under a low flame. One more favorite that will be a hit is a Brandy Alexander with brandy, brown creme de cacao, heavy cream and fresh grated nutmeg and it's like dessert.

Now for the music, you can use some free resources such as Pandora and create your own artists but it tends to start moving in different directions at times. Napster is a great and you can make your own play lists unless you already have an mp3 player with you own play lists. Some music suggestions would be the Rat Pack Christmas, Ultra Lounge Christmas, Mistletoe's and Martinis.

Now the final thing, the clothing guide! Don't make it mandatory but the more guests that participate in dressing up in period style, will create a fun atmosphere. If for instance, the era you are going for is the 1950s there's a lot of clothing and style guides such as Everyday Fashions of the 1950s that are from old Sears and Roebucks catalogs. Another place to look for that swanky retro cocktail party look is Banana Republic which launched the Mad Men collection back in August 2011. The last place to check is you're local thrift or vintage stores and depending on the area and condition of the clothes can vary in price.

I hope these suggestions help make you're holiday parties a success and a real treat for everyone. May you have a blessed Christmas and Hanukkah.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Cold Whiskey Punch a new American tradition

2011-12-01T15:21:00.000-08:00

When I was growing up, when someone would mention punch, the first thing that came to mind was the Hawaiian punch concentrate with water and ice that my mother would serve at a party. This is far cry from the punches of the nineteenth century that were all the rage at any party or bar of choice. Once again it is back in fashion and popular at several drinking establishments.

One such of these delicious libations is the cold whiskey punch and was called an iced monongahela punch by a journalist of the Brooklyn Eagle informed his readers in the New Orleans in 1852. The ingredients when mixed together sounds so scrumptious, even the most finicky of drinkers may ask for a second drink.

Cold Whiskey Punch

One teaspoon of powdered white sugar
Juice of half a lemon or lime
3 oz of Rye Whiskey such as Rittenhouse
Two dashes of Jamaican Rum
One glass of shaved ice

Shake all ingredients together and pour into a stem punch glass with ice, garnish with two slices of lemon or other seasonal fruit and serve with a straw.

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Daddy-O's Martinis is available for holiday parties

2011-11-19T12:00:00.000-08:00

As the holidays are fast approaching, you're probably wondering how to plan for friends and family gatherings. Besides what food to serve, what type of beverages do you plan for your guests besides wine or beer? Why not hire a bartender (mixologist ) for your special event to cut down on the work so you can spend more time entertaining.

Daddy-O's Martinis is available for your upcoming Thanksgiving, Christmas, Chanukah or New Years parties and I provide quality bartending at reasonable prices. I will help you plan out a menu of specialty vintage or new drinks made in that fashion that will wow your guests.

Be sure to look out for the Groupon promotion on November 23rd and book your party before it's too late.

I look forward to working with you.

God bless & Cheers,

John Apodaca
john@daddyosmartinis.com

Oldfield's Liquor Room

2011-11-18T12:00:00.000-08:00

Being part of an association of craft cocktail bartenders in Los Angeles called the Sporting Life, I have the opportunity to attend openings of new bars and tastings of spirits sponsored by various liquor companies.

Recently I went to the opening of Oldfields Liquor Room in West Los Angeles next to Culver City and they know what they are doing when it comes to cocktails and appetizers. Me and two other friends tried several of their cocktails they had on the menu and such as the Duantless and my favorite the Oakshade.

I had a chance to sit down and speak with the manager Jared Mort who hand picked the bartenders that have excellent skill in crafting cocktails to your liking as and are not afraid to try new recipes out on their audience of thirsty pallets. Jared mentioned that they have their own herb garden and use only fresh ingredients and most of the staff arrive a few hours early to prepare for the evening by squeezing fresh fruit juices and infusing some of the spirits for the nights drinks.

When you arrive you will see how the staff overhauled the former sinner and saints by installing a beautiful wood bar along with the pedestal style stools around it and the vintage style hexagon flooring and retro light fixtures that catch my eye. Other things I appreciate about it is there's no big screen TVs so one can actually socialize with friends or the friendly cocktail artisans. If you're starting to plan for you weekend, take a drive and visit Oldfields Liquor Room at 10899 Venice Blvd Los Angeles, CA, tell them I recommended it.

Cheers & God bless,

John Apodaca

john@daddosmartinis.com

Using Eggs in Cocktails

2011-11-16T16:12:00.000-08:00

Being involved in the craft cocktail movement and knowing a few things about mixology there's been some question about the use of eggs or egg whites in cocktails from the last few centuries as well as present day drinks.

Eggs have been an integral ingredient in cocktails for at least the last two hundred years. They add a silky frothiness, and body that a cocktail wouldn’t have otherwise. The reason the egg was removed from many cocktails in the last few decades was from some bad publicity. At some point in time it was stated that “eating raw eggs could lead to serious illness from salmonella.”

The FDA states that only 1 in 20,000 eggs has the salmonella bacteria. Nowhere does the National Safety Council's data state that raw eggs are a common risk; however, death from choking on food is rated at 1 in 5000 odds. The odds of getting salmonella from an egg are extremely remote and you have a better chance of dying from accidental drowning (1 in 1,000), a storm related accident (1 in 3,000) or slipping (1 in 6,500).

Some drinks that include egg or egg whites are the following: The Los Angeles cocktail, Tom and Jerry, whiskey sour, pisco sour and my own Angels Flight. Try a few of these and you'll be a hit at your upcoming parties for the holidays.

Cheers & God bless,

John Apodaca

john@daddyosmartinis.com

Fall Cocktails and Savory Appetizers

2011-10-15T19:03:00.000-07:00

Daddy-O's Martinis in conjunction with Culinary Enterprises is hosting an upcoming vintage cocktails and savory appetizers workshop in Signal Hill, CA Friday November 11th. The class runs from 7:00 - 9:00 PM and the cost is $40.00 per person.

You will be able to sample everything that's made as well as participate in the process. You will receive menus with all the cocktail and appetizer recipes for you to use at your upcoming Thanksgiving celebrations.

Please sign up ahead of time in order for us to prepare the quantities of food and drinks. You can register at www.foodiscool.com or call Monica Morgan at 562-243-3099. Culinary Enterprises is located at 937 E. 27th street in Signal Hill, CA 90755. I look forward to seeing you there.

God bless and cheers,

John Apodaca
john@daddyosmartinis.com

Daddy-O's Martinis will be on a New Day Talk Radio Saturday Aug 6th at 10:00 AM

2011-08-05T13:04:00.000-07:00

Hello Friends and Family,

Daddy-O's Martinis will be one of the featured guests on the internet talk show, New Day Talk Radio this Saturday morning at 10:00 AM. I will be talking about three great summertime cocktails you can make and serve at your next get together. I've sent you the link, so you can watch via Ustream. You can also call in to ask questions for me and the host Lynette Jones aka the Captain. Please let your friends and family know.

http://www.newdaytalkradio.com/

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com

Not too late to register for Summer Cocktails and Appetizers Workshop this Friday Night

2011-07-13T21:09:00.000-07:00

If you haven't had a chance to register for the workshop please do so.

Daddy-O's Martinis in conjunction with Culinary Enterprises will be teaching a workshop in Vintage summer cocktails along with upscale appetizers on Friday July 22nd from 7:30 - 10:00 PM. I will be introducing three cocktails and Chef Monica Morgan will be teaching three wonderful appetizers for your next summer party.

You must pre-register a head of time so we can have a head count to prepare quantities. The cost is a mere $40.00 per person. So please come join us or buy someone a gift.

The address is 937 E. 27th street Signal Hill, CA 90755. You can also call Culinary Enterprises at 562-243-3099 or register online at http://foodiscool.com If you have any question, you can also call me at 562-773-2293 or e-mail me with your questions.

Cheers,

John Apodaca
john@daddyosmartinis.com

Three Dots and a Dash ...-V

2011-07-05T16:01:00.000-07:00

Now that Summer is upon us, many are contemplating having or will be attending backyard parties and barbecues. Food is one thing to think about but knowing what cocktails that could work well are aren't to difficult to make is the question!

One of my favorite Tiki cocktails that makes my mouth jump for joy is Three Dots and a Dash ...-V. It' was created by Don Beach of Don the Beachcombers during world war II and is Morse code for "Victory". I've had this drink several times at Caña rum bar in Downtown Los Angeles or at home sweet home and the problem with this tasty concoction is that you'll want another because it's so well balanced with flavor. Give it a try and one word of advise don't skimp on the ingredients, quality is always best.

John Apodaca

john@daddyosmartinis.com

Three Dots and a Dash (...-V)

1/2 oz of fresh lime juice
1/2 oz of fresh orange juice
1/2 oz of honey mix (see below)
1 1/2 oz of amber Martinique rum
1/2 oz of Demerara rum
Dash of Angostura bitters
1/4 oz falernum (fee brothers)
1/4 oz pimento liqueur (allspice dram)
6 oz of crushed ice.
Pineapple slice cut rectangular and marasca cherries for garnish.

Place all ingredients in a large cocktail shaker with ice and shake vigorously for about 30 seconds and serve in a Collins glass with crushed ice and a straw. Garnish with a piece of pineapple cut rectangular and three marasca cherries.

Vintage Cocktails and Appetizers class this Friday June 17th in Signal Hill

2011-06-14T17:26:00.000-07:00

Daddy-O's Martinis in conjunction with Culinary Enterprises in Signal Hill CA ( adjacent to Long Beach) will be teaching another vintage cocktails and upscale appetizers class on Friday June 17th at 7:30 PM - 10:00 PM. I will be introducing three cocktails along with chef Monica Morgan will be teaching three wonderful appetizers you can use for your next party or get together. You must pre-register a head of time so we can have a head count to prepare quantities. The cost is a mere $40. so come and join us or buy someone a gift, it also makes a great date night! The address is 937 E. 27th Street Signal Hill, CA 90755 or call 562-243-3099. You can also register online at http://foodiscool.com/. If you have any questions you can call me at 562-773-2293 or e-mail me with questions.

Daddy-O's Martinis on A New Day Talk Radio this Saturday Morning

2011-02-18T19:01:00.000-08:00

Hi Friends and Family,

Daddy-O's Martinis will be on a the internet talk radio show New Day Radio this Saturday morning February 19th from 10:00 - 11:00 AM. I'll be introducing three vintage style gin based cocktails to the host the
Captain ( Lynett Jones ). We both had fun back in December and it was great to see the Capitan get excited over cocktails so early in the day. Be sure to tune in on your computers, turn up the speakers, watch, laugh and have fun. You can also call in with your comments and questions at 213-984-1481 or 310-715-6709. http://www.newdaytalkradio.com/

God bless and Cheers,

John Apodaca
john@daddyosmartinis.com