Bacardi rum daiquiri. Photos by Wade Hammond and Deniz Durmus
I had a great time with my friend Deniz at Monday evening’s Los Angeles regional BACARDI Legacy Cocktail Competition held at No Vacancy in Hollywood. Such a cool event space with a fun secret entrance! There were a wide array of drinks presented such as Possets, punches and cocktails all made with Bacardi rum of course. Here are some highlights from the evening as well as some recipes to consider.
Mixologist Kalani Ben along with the other contestants had 9 minutes to share their story and present their entry.
San Francisco’s Andrew Meltzer, Jessica Sanders of Austin, TX, and Chicago based bartender, Kalani Ben were awarded a spot in the national finals. Sanders, Ben and Meltzer will join regional winners from the Portland Cocktail Week and in New York competitions at the U.S. finals in Miami, Florida, next February. They will compete for a chance to present their “legacy cocktail” at the BACARDÍ Legacy Global Cocktail Competition in Sydney, Australia, in May of 2015.
One of my favorite drinks of the evening was a clarified-milk posset which was handed to me in a small bottle along with a glass of ice with citrus zest. Premixed drinks can be a gooood thing…
Bacardi rum daisy.
“El Presidente” and “Gauyaba Arabica” with freshly grated Arabica beans on top.
Award Winning Cocktail Recipes:
Jessica Sander of Austin, TX – LA GRANDIFLORA
- 1 ½ parts of BACARDÍ Superior
- ¾ part of Hibiscus Puree (Perfect Puree)
- ½ part Miele Amaro (Bitter Honey) Syrup
- ½ part Martini Gran Lusso Vermouth
- ½ part Fresh Lime Juice
- 3 drops of Almond Extract
- Ingredients are combined in a cocktail tin with ice and shaken until chilled and properly diluted.
- The cocktail is fine strained into chilled cocktail coupes and then garnished with a thin lime wheel that has been pierced with a dried hibiscus flower and a sprig of fresh tarragon.
Kalani Ben from Chicago, IL – FAMILY TIES
- 1 ½ parts of BACARDÍ Superior
- 1 part Fresh Squeezed Lime Juice
- ¾ part Clove Syrup
- ½ part Luxardo Amaro Abano
- Using a hand juicer/press, squeeze 1 part of lime juice and add it to your shaker along with one half of the already juiced lime shell.
- Then add all other ingredients to your shaker.
- Add ice, shake vigorously, and double strain into your coupe.
Andrew Meltzer of San Francisco, CA – CUBAN COBBLER
- 1 ½ parts BACARDÍ Gold
- ¾ part Palo Cortado Shery
- ½ part Pear Williams Liqueur
- ½ part Fresh Lemon Juice
- ¼ part Honey Simple
- In a mixing glass or tin, combine BACARDÍ Gold rum, sherry, pear liqueur, lemon juice and honey syrup.
- Add ice, shake, and strain over fresh ice into a chilled collins glass or large tumbler.
- Insert a straw.
- Garnish with a thin slice of pear on the inside of the glass and top with seasonal berries and mint sprigs.
Having fun photographing the process of making “cocktail water”. Cocktail water is simply sugar in cube form, 2 dashes of petite bitters and 1/4 pony (1/4 ounce) of water muddled together with the flat back end of a bar spoon. This is the basis for a great old-fashioned whiskey cocktail. This is how all old-fashioned cocktails were made at one time and they involved any spirit a patron would desire. It is not strictly a whiskey cocktail.
*Note – You don’t actually create aggressive splashes when combining these ingredients. I was simply trying to create some drama!
Antique glassware collected from thrift stores.
Currently, I’m taking this truly amazing and eye opening course guided by the deft mind of Andrew Willett founder of Elemental Mixology in Los Angeles. He runs a school out of his home and offers abundant wisdom on his blog Elemental Mixology. His blog contains nuggets of wisdom like: Why you’ve never tasted a real Maraschino Cherry and how Curacao liqueur is completely misunderstood!
Anyhow, thanks to Andrew, I am inspired by all of this new (to me) knowledge and can’t wait to put it to use on my own blog!
Seasonally inspired cocktails at Sip Lounge.
Janine Falvo of Top Chef season 9 is the new executive chef for Sip Lounge at the newly remodeled Renaissance Hotel in downtown Long Beach. Chef Falvo’s creativity along with her ocean-to-table focus make this an exciting spot to keep your eye on!
Try the Ahi poke with watermelon and jicama tacos – super refreshing!
My favorite dish of the evening = grilled octopus with fava beans. Love the sardine cans she uses for presentation!
Sip is located at 111 East Ocean Boulevard. Long Beach, California 90802. Phone: 562-437-5900. Hours: 11am – 12am. HAPPY HOUR is everyday from 5-7pm!
The other night, Britt and I attended the book launch of 100 Things To Do In Los Angeles Before You Die written by our talented friend Carrie Kim. We decided to celebrate at the legendary Dresden in Los Feliz (yes, where they shot the movie Swingers). After several rounds of liquid nourishment, our friend Jason suggested we check out this new 70’s themed bar with a secret entrance called Good Times At Davey Wayne’s. Since Marty and Elayne weren’t performing that particular night at The Dresden anyway, we decided – why not? After arriving at Davey Wayne’s we stood in line for 30 minutes in front of what appears to be a single car garage in the midst of a garage sale circa 1970 something. Totally worth the wait!
Secret entrance at the back of the garage sale via the old fridge.
The cool thing about Good Times At Davey Wayne’s is the attention to detail. The 1970’s items themselves couldn’t have cost all that much but their creative repurposing really works to invent a tasteful and inviting environment. It’s like hanging out in a cool 1970’s living room with a really great vibe. If you grew up in that era it was like a time capsule. If not, it’s like the set of That 70’s Show.
Outdoor trailer bar at Good Times At Davey Wayne’s!
After passing through the secret fridge entrance, the first room you encounter is a period living room with couches to match. We wondered through the crowded room and passed the DJ who was spinning good music from the era (completely avoiding Disco) and ended up in a cozy back yard with macramé hanging chairs and a 70’s trailer converted into a bar. Snow cone cocktails? YES PLEASE! Not my typical go-to drink but it seemed to be the obvious choice given the theme. I like that the environment encourages you to shed your usual notions of taste and style.
The bar at Good Times At Davey Wayne’s.
The main bar somehow pulls off a classy feel even though they have wood paneling on the ceiling and 70’s bric-a-brac along the walls. From the uses of dresser drawer fronts as wall tiles to the displays of vintage soda and beer cans, Davey Wayne’s truly delivers a good time!
“David Wayne Houston, father to Mark and Jonnie Houston, was a blue-collar pool shark who enjoyed late nights in his garage building and fixing things–some of the brothers’ best memories. Known by his friends (and the ladies) as Davey, this 70′s bar is a tribute to him and to all who have lost their dads.”
Good Times At Davey Wayne’s
1611 N El Centro Ave
Los Angeles, CA 90028