Scotty’s Drink of the Week- Mar. 12
Who would have thought that La Valencia would have a blog spot back in 1926 when we first opened? We here at La Valencia understand that we have a responsibility to the past, but the world does move forward and so shall we. When electricity was run to the Cabrillo Hotel, which is now the south wing of the hotel, people thought it would ruin the quaintness of gas lamps. Well how views have changed.
If I haven’t yet had the pleasure of introducing myself and serving you a drink in the Whaling Bar & Grill, my name is Scotty Moises- La Valencia Hotel’s Resident Mixologist and Lead Bartender. With this blog I look forward to sharing with you both classic and new cocktails, spirits, and bartending techniques for you to try at home.
My first Drink of the Week for you today is the Sazerac- a cocktail introduced in 1890 in New Orleans which is currently featured on our Specialty Cocktails Menu in the Whaling Bar. If you like Manhattans or Old Fashions this a instant favorite for you! If not, you should give it try just to take a step back in time.
What you will need:
2 oz Bulleit Rye whiskey
¼ oz House Made Simple Syrup
3 Dashes of Peychaud’s Bitters
And a splash of Herbsaint to wash the glass
Combine the Bulleit Rye Whiskey, Simple Syrup and Peychaud’s Bitters in a Boston Shaker. Chill and strain into a martini glass that has been washed with Herbsaint. Then garnish with a lemon twist.
The Bulleit Rye is only available here in the USA and is full body whisky with hints of tobacco, cherry and spices. http://www.bulleitbourbon.com/
You can come by the Whaling Bar & Grill Monday through Friday from 4-7pm to enjoy the Sazerac and other 2-for- 1 Specialty Cocktails at our La V Happy Hour.