"You're a Daisy if you do...Daisy de Santiago"

I recently purchased a classic pair of books written by world traveler, Charles H. Baker, Jr.  His "Gentleman's Companion" books chronicle his bon vivant experiences as he ate and drank his way around the world between 1931 and 1939.  The stories about his experiences are told in a witty and refreshing outlook that I have yet to see from a writer, about the subject, during the same period.

Mr. Baker devotes half a page to this Bacardi original.  He calls it "a lovely thing" and goes on to tell that it was "Introduced to Us through the Gracious Offices of the Late Facuno Bacardi."  I will note here that his name is Facundo (Facund in Catalan), but not as Mr. Baker noted...that is just for the record.

     The Bacardi people were always mighty nice about taking visiting yachtsmen and other travelers through their factory, and the result was always amazingly gratifying in several ways.  As many of us know they have erected a special small skyscraper in Havana, too, where visitors may go for free Bacardi drinks, and we must confess that our name appears in four places on pages of their guest book in a brilliant modern bar smart enough to make New York jealous.  To our mind, along with the immortal Daiquiri, this is the best Bacardi drink on record.

     Take a big thin goblet and fill to the brim with shaved ice.  Take a bar glass and put in 1 1/2 jiggers Bacardi, the strained juice of 1 green lime, 1 to 1 1/2 tsp of bar syrup, optional.  Stir well and pour onto the ice, stir up once, garnish with green mint and fresh fruit, and float on 1/2 jigger of yellow Chartreuse.  Personally we find the Chartreuse brings all the sweetening we need, and squirt of charged water adds a sparkly. A lovely thing indeed.                     

                                                                                 - Charles H. Baker, Jr.

The Original Bacardi distillery in Santiago, Cuba

Bacardi Distillery established in 1862

Don Facundo Bacardi Masso

When I first saw this cocktail it really reached out to me.  First, I was intrigued to see yellow Chartreuse in a curiously Cuban cocktail, but even more so than that, was the praise for such a cocktail.  I couldn't wait to mix it and try it out.  I did play with the recipe a bit and this is what I settled on...

Barragan's Daisy de Santiago

2 oz Bacardi Carta Blanca Rum 

1 barspon of Rock Candy Syrup 

3/4 oz Lime Juice

1 oz Yellow Chartreuse

1 oz Soda Water

Fill a goblet with crushed ice.  In a shaker, add rum, syrup and lime juice and shake with ice.  Strain ingredients into the goblet and float 1 oz of yellow Chartreuse and 1 oz of soda water.  Garnish with fresh fruit, berries and a sprig of mint.

Salud!

"The namesake is equally stunning...The Hotel Nacional Special"

I recently discovered this tasty beauty by accident.  In conducting research for an upcoming trip to Cuba, I stumbled upon an obscure Cuban cocktail named after the iconic Hotel Nacional.  This Art Deco inspired hotel was opened on December 30, 1930.  It has hosted a bevy of high profile guests and stands firmly as one of the most photographed sites in Cuba.

The first mention of this cocktail comes from a two part series called The Gentleman's Companion by Charles H. Baker Jr.  Volume II is the Being Exotic Drinking Book or Around the World with Jigger, Beaker and Flask.  Baker gives credit to Wil P. Taylor and proclaims it as "one of the finest Bacardi drinks known to science..."  The recipe is as follows:

Carta de Oro Bacardi, 1 jigger          Fresh pineapple juice, 1 jigger

Lime, juice 1/2                                   Dry apricot brandy, 1 tsp

Shake with cracked ice, strain, serve in a tall cocktail glass with a stem...We indicate Gold Label Bacardi for the simple reason that Carta Blanca is so delicate in flavor it barely comes through any rich drink

Personally I agree with Mr. Baker, only I prefer an aged rum instead of a "gold rum".  I have been experimenting with several rums and I have settled on Malecon's 10 year Aged Rum.  This cocktail is refreshing and perfect for sipping poolside...especially while reading classic cocktail books...I urge you to find your perfect blend!

Barragan's Hotel Nacional Special

2 oz Malecon's 10 year Aged Rum

1/2 oz Luxardo Apricot Brandy

1 oz Fresh Pineapple Juice

1/2 oz Fresh Lime Juice

Garnish with a Lime Zest

Add all ingredients into a mixing tin, shake vigorously with ice and strain into a cocktail glass.  Zest a lime and enjoy!

Salud!

"Lost Coast Brewery and Her story"

I say her story because this brewery is the brain child of Barbara Groom.  In 1986, the then pharmacist had a dream to open brewpub.  After years of honing her skills as a home brewer, traveling throughout England and Wales and visiting scores of pubs, she was ready to transform her dream into a reality.

After purchasing a historic 100 year old building in downtown Eureka, known as the Pythian Castle, the dream was coming to fruition.  An extensive remodel ensued and in nearly half a year, the Lost Coast Brewery and Cafe were ready to open by July of 1990.

The cool maritime climate of the Humboldt Bay region has proved to be very productive to brewing quality ales.  The year round average temperature of 55 degrees Fahrenheit is ideal for top-fermenting ale yeast.  Master Brewer Barbara Groom has long embraced the traditions of English-style ales, but has added her own West Coast flair to the mix as well.  

Our drive through the endless green Humboldt Region

I fell in love with this brewery and it's Downtown Brown several years ago.  The label was quirky and eye-catching, the beer was outstanding!   My first brown ale ever was a Newcastle and I was immediately hooked!  I loved the nutty, roast flavors and off dry finish (truth be told, I was not a fan of overly hopped beers back then).  This Lost Coast beer was all that and then some.  The nose had hints of toffee, cocoa nibs and Brazilian coffee.  The color was substantially darker than those caramel colored Newcastles, and the taste...so much more complex.  This full bodied nut brown ale was rich and creamy, with coffee and Almond Roca flavors on the palate with a bitter, Belgian chocolate kissed finish.

Today we celebrate National Beer Day in the United States.  On March 22, 1933, President Franklin D. Roosevelt signed into law the Cullen-Harrison Act, which allowed people to buy, sell and drink beer containing up to 3.2% alcohol by weight or 4.05% by volume.  The law went into effect that year on April 7.  Upon signing the legislation, Roosevelt made his famous remark, "I think this would be a good time for a beer."  The National Beer Day was first created in 2009 by Justin Smith of Richmond, Va.  So let's raise a glass of the bitter stuff and give cheers!

If you are ever making your way through the sleepy town of Eureka, make sure you put this on your map for good food and great beer!



Cheers to you Barbara!

"A pioneering brewery in the historic town of Fort Bragg... North Coast Brewing Company"

Located on California's Mendocino Coast sits the very historic town of Fort Bragg.  In 1988, a local brewpub opened it's doors giving a nod to their beautiful coastline, North Coast Brewing Co.  The brewery has grown under the guide of Co-owner and brew master, Mark Ruedrich.  Since their pioneering days of just a local brewpub, they have developed a strong reputation for quality, having won more than 70 awards in national and international competitions.

After an amazing drive through the Redwoods, this was our first view of the North Coast  

North Coast Brewing Co. in historic downtown Fort Bragg

Danny strutting his way to visit the brewery

As we made our way to Eureka, we decided to stop and capture a few more photos

My fellow Highway Man snapping his photo

Yup...this is the North Coast!

Cheers to North Coast Brewing Co. and their amazing line-up of tasty beers!

http://www.northcoastbrewing.com/

"One vineyard, one quintessential estate wine...Quintessa"

This singular estate vision of Bordeaux blend wine in Napa was the dream of Agustin and Valeria Hunneus.  The winery opened in 2002 with a graceful crescent shaped design, carved into the eastern-facing hillside of their Rutherford property.  The stone facade houses a state of the art gravity flow winery and 1,200 linear feet and 17,000 square feet of caves and tunnels.

From the Silverado Trail the stone work blends into the terrain and is most deceiving.  What you don't see from this view is the amazing landscape atop that hillside.  From the upper deck of the stone work, it is just a short hike and once you crest the top...

The view is magical from the ridge.  The estate is comprised of 280 acres of which 170 acres are planted to the classic Bordeaux grape varieties in 26 vineyard blocks.  The estate also includes a valley, a lake, a river, five hills, four microclimates and many soil types, as well as rich flora and fauna.  While nature is in full splendor outside...serious winemaking is taking place down below...

No expense is spared in the this endeavor.  Only French barrels are used in the ageing of this wine.

This fountain helps keep moisture in the caves

Simply beautiful!

Quintessa is like the classic wines of Bordeaux.  Every year the grapes are harvested, fermented and macerated by block and then allowed to age separately for up to two years in French barrels.  After this the wine is blended, bottled and then laid down for an additional year before release.  Although each vintage in unique, it always seems to deliver finesse and elegance.  This is truly one of Napa's greats!

Cheers to the Huneeus' and their staff for all the efforts that go into this project!

https://www.quintessa.com/

"As fair art thou, my bonie lass..." yes it is...Bobby Burns

Scotch is a liquor that many bartenders consider difficult to mix, but here is a classic gem that I only recently discovered.  An article that I was reading made mention of this cocktail and I had remembered glancing at the recipe previously, but couldn't quite recall ever mixing it for myself.  I began researching this cocktail and naturally found a bit of variation between them.  Essentially the cocktail is a mix of Scotch and Sweet Vermouth then the variations kick in...Benedictine, Drambuie, Absinthe and even orange bitters.  The name of the cocktail and the stories even vary slightly...

The Savoy Cocktail Book(1930):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whisky, 3 dashes of Benedictine, garnished with a lemon peel.  Harry Craddock even goes on to say that this is "One of the very best Whisky Cocktails.  A very fast mover on Saint Andrew's Day."  ...naturally, St. Andrew being the patron saint of Scotland and their beloved Scotch!

Official Mixer's Manual(1934):  Bobby Burns Cocktail
     1/2 Italian Vermouth, 1/2 Scotch Whiskey, 2 dashes Benedictine, garnished with a lemon peel.

The Fine Art of Mixing Drinks(1948):  Bobbie Burns
     Embury says it is a Rob Roy with the addition of 1 dash of Drambuie.  Benedictine is sometimes used in place of the Drambuie.  However, the Drambuie is preferable because it is made with a Scotch whisky base.  Now to mix you scroll up to Rob Roy where he explains "Made exactly like the Manhattan but with Scotch in place of the rye or bourbon."  So back to mixing...you need to look up Manhattan which then tells you to mix as 1 part Italian Vermouth, 2 parts Whisky and 1 dash of Angostura.  That's a whole lot of searching if you ask me!

Barflies and Cocktails(1927):  Robber Cocktail
     1 dash of Angostura Bitters, 1/3 Italian Vermouth, 2/3 Scotch Whisky, garnished with a cherry.

The Old Waldorf-Astoria(1935):  Robert Burns
     Dash of Orange Bitters, One dash of Absinthe, one quarter Italian Vermouth, Three-quarters Scotch Whiskey.  Crockett says "It may have been named after the celebrated Scotsman.  Chances are, however, that is was christened in honor of a cigar salesman, who 'bought' in the Old Bar."

As for my interpretation...I am a gonna go with an ode to this drinks namesake...

A Red, Red Rose

O my Luve's like a red, red rose,

That's newly sprung in June;

O my Luve's like the melodie

That's sweetly play'd in tune.

As fair are thou, my bonie lass,

So deep in luve am I;

And I will luve thee still, my Dear,

Till a' the seas gang dry.

Till a' the seas gang dry, my Dear,

And the rocks melt wi' the sun:

I will luve thee still, my dear,

While the sands o' life shall run.

And fare thee weel, my only Luve!

And fare thee weel, a while!

And I will come again, my Luve,

Tho' it were ten thousand mile!

                                                                                    Robert Burns

Barragan's Robert Burns Cocktail:

2 oz Usquaebach Reserve Scotch Whisky

1 oz Carpano Antica Italian Sweet Vermouth

1/2 oz Benedictine

Stir the cocktail in a mixing beaker and strain into a Cocktail Glass and garnish with an Lemon Zest.

I enjoy a spirit forward cocktail, but this one definitely is very well balanced.

Slainte mhath!

"That is simply...The Bee's Knees"

A refreshing drink that took it's name from a popular phrase made famous during the Roaring 20's.  But why the bee's knees?  What does it mean?  As bees fly from flower to flower the nectar sticks to their legs.  Because the knees of the bee is where all the sweet, good stuff is collected, the term became synonymous with all things "sweet and good".

David A. Embury dedicates a half page in his "The Fine Art of Mixing Drinks" (1948), speaking about this drink and the delicious variations of it.  His recipe is listed only as...

1 part Honey
2 parts Lemon Juice
8 parts Gin

Shake vigorously with cracked ice.  The addition of a small amount of orange juice (about 1 to 2 parts) makes an interesting variation.

When making a honey drink there is an added step to ensure a proper infusion.  Honey does not dissolve easily into cold liquids, so a syrup must be made first.  Typically, I will use 2 parts honey to 1 part water.  Boil the water and then stir in the honey until it all mixes together.  I love experimenting with different honeys to give slightly different variations, so go crazy!

Barragan's Bee's Knees

2 oz Boodles Gin
1 oz Honey Syrup (I used Clairmont Farms Lavender Infused Honey)
3/4 oz Meyer Lemon juice (Barragan grown!)

Add all ingredients into a shaker and strain over ice then garnish with a lemon zest.

Cheers!