Tag Archives: Oldfields

Repeal Day Drink

Cameron’s KickCameronsKick

  • 1 oz Blended Scotch
  • 1 oz Irish Whiskey
  • 3/4 oz Fresh squeezed lemon juice
  • 3/4 oz Orgeat

Garnish: Lemon peel

Shake and strain in to a chilled cocktail glass.

(The image chosen shows this drink in a coupe, however the cocktail glass became particularly popular in the 30’s and is probably a more appropriate glass for this drink.)

Repeal Day

December 5th is known in the US as ‘Repeal Day’ and is a huge day for celebration (for those who enjoy a good drink anyway!)

Most people around the World know or have heard of Prohibition in the United States.  It was a national ban on the sale, manufacture, and transportation of alcohol, in place from 1920 to 1933. The 18th Amendment to the Constitution and the Volstead Act were what set down the rules for enforcing the ban during this time, and defined the types of alcoholic beverages that were prohibited. Prohibition ended with the approval of the 21st Amendment, which repealed the 18th Amendment, on December 5, 1933…hence the name Repeal day!!!

nolips

The original thought process of banning alcohol was so that crime would go down and people would live a more ‘Christian life’, it was pushed mainly by the women at the time who felt that their men became ‘devils’ when they drank.  Banning alcohol altogether of course, did the exact opposite of what they had hoped for.  The thirteen years of Prohibition were a dark time for the United States, and led to the rise of highly organized crime, viscious mafia gangs and turf wars.

The cocktail community in particular likes to celebrate Repeal Day because December 5th marks a return of skills that might have been lost had Prohibition continued, like craft fermentation and distillation.  It also helped to legitimize the American bartender once again as a contributor to society and social customs.  Before Prohibition the term ‘Bartender’ was not frowned upon or seen as a ‘job on the side until you pick a career’, it was a career in itself and one that was respected as part of the culinary arts.

I chose this drink because I felt that  a Scotch drink  from the 1930’s seemed the most appropriate.  Scotch (in particular Dewar’s Scotch) was the first legal whisky to arrive in the States and hit New York’s South Street Seaport docks the moment the law was put into action. Joseph Kennedy, Sr. (JFK’s father) happened to be the US agent for the brand and for a company named Somerset Importers. Somerset owned the exclusive rights to import Dewar’s Scotch and Gordon’s Gin, and right before Repeal Day they stocked up. Once Prohibition was over, they sold the premium liquors for a huge profit!

The Cameron’s Kick is delicious!  The two types of whiskey compliment each other rather than compete and with the lemon juice and orgeat it kind of tastes like a whisky sour mixed with a marzipan flavor.  Orgeat is an almond syrup scented with orange blossoms and I think tastes like liquid marzipan!  The drink itself is refreshing though and very tasty.  I should mention that the orgeat you buy in stores tends to be way sweeter than ones made at home or in bars, if you don’t want to make your own (which I admit is a time consuming process) then use just 1/2oz of the store brand orgeat to keep the sweetness down.

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There are a couple of exciting events going on in Los Angeles on Wednesday, many bars offering drinks at repeal day prices too.  Sassafras,  Thirsty CrowBigfoot Lodge,  and Oldfield’s Liquor Room are selling some cocktails for 50 cents, yep you heard me, 50 cents!!! So be sure to check them out.

Anyway, enough of the history lesson…get drinking this week and be glad we don’t live in 1920s America!!!

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Interview with a Bartender: Gregory Westcott

Today my bartender of choice can be found, more often than not, in the South Bay area at the highly acclaimed ‘Manhattan Beach Post.’  

I went to MB Post when it first opened and liked everything about it.  I loved the decor, the innovative exciting dishes and the creative drinks list. The talented and knowledgeable Chef David LeFevre visited us during our meal there and impressed me not only with the glorious food but with his extremely hospitable attitude and friendly interaction with customers.

I will be back to review this restaurant in coming weeks, but for now here is an informal interview with Gregory Westcott, who is one of the great men behind the bar at MB Post and was featured on NBC’s Television Show (Season 1) of ‘Americas Next Great Restaurant.’ (Please note the photo used below was sent directly from Gregory but is copyright to NBC)

Gregory Westcott

Official Job Title: Mixologist/Bartender
Born: San Dimas, California
Currently resides: Manhattan Beach, California
Current Work locations:
Tuesday-Saturday 5-10.30pm
 

*****

Q & A


What is your favorite “Classic” Drink?
 
Old Fashioned closely followed by a Sazerac, and when I say Old Fashioned, I mean the pre-prohibition cocktail…not the 1970’s ‘Whiskey Sangria” recipe.
 
What is your ‘Go-to’ liquor of choice?
Bourbon or Rye. I just love the complexity of the heat with the caramel and toffee notes meeting a nice barrel char. My mouth is watering just thinking about it. And I just feel like a man when I drink it. I don’t think you can feel that way with vodka.
 
Who is your mentor? or Who do you feel trained you in your area of expertise?
I learned this craft from every bartender who has ever made me a cocktail. I’m obsessive  so I do all the research I can on the cocktails that I enjoy and even the ones I don’t.  The team at the Post also heavily influences my cocktail progression; Sal Roses, Beau du Bois, GM Jerry Garbus and Chef David LeFevre. Every drink idea that we toss around has a little bit of each person in it by the time it reaches the menu…not literally though.
 
Are you a fussy eater or picky drinker? If so, what WON’T you try?
I’m fussy when it comes to eating on a daily basis; I try to eat pretty healthy, but when I go out all restrictions are off and there isn’t something I won’t try at least once…except Rocky Mnt. Oysters…I won’t try those!
 
What is the most unusual dish or food item you’ve ever tasted?
There have been a few at the Post but the Lamb’s Tongue Salad stands out (it was amazing). I also tried a raw pig’s ear once (not so amazing). I love the Rattlesnake and Rabbit sausage at Wurstküche, which doesn’t sound unusual at all anymore.
 
What is the name of your favorite (current) Mixology bar in LA? and Why?
Oldfields in Culver City. They do everything right there. The bartenders are humble and the product they give you is always inventive yet approachable. It feels good to be able to put the responsibility of your good time in a bartender’s hand and have them achieve that with consistency.
 
What is the best thing about what you do? 
There’s a moment when you are engaging someone at your bar and it transcends from the act of putting liquid in a glass to an understanding of my passion for making cocktails. People deserve to have the best drinks I can make and I strive for the connection we share when they appreciate that.
 
What is the Worst thing about what you do?
When someone asks if I’m a bartender or a mixologist and I have to justify a title. If I say Mixologist then I’m pretentious but if I say Bartender then I might not be qualified to design a cocktail menu and might lose some credibility in their eyes.  I’m trying to coin the term “Mixie” but you have to say it with a 1920’s accent.
 
If you were stuck on a desert island and could have a barrel of just one spirit, what would you want it to be?
Pappy Van Winkle’s Family Reserve 23 yr old bourbon and hopefully Lindsay Nader would be stuck there too…only to make us cocktails of course.
 
If you couldn’t do what you do now, what would you do instead?
I moved to LA to be a writer and the only writing I’ve been paid for are cocktail recipes but I really can’t complain about that.
 

*****

If you would like to be considered for this new segment send an email to pickydrinker@gmail.com with a little info on who you are and where you work.  If you don’t sound like a crazy person, I will happily send you a questionnaire to fill out.  If you work in Los Angeles I will almost certainly come in to see how good you are!

Please note: I am looking for enthusiastic bartenders with a real passion for ‘Tending Bar”, Mixology or Classic drink making.  Those of you who think ‘Sweet and Sour Mix’ is a great product, bartend only for the joy of extra cash and have no interest in the cocktail community, need not apply!

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