MxMo Lazy Bear

Lazy Bear 008

Hey, wait, it’s Mixology Monday time again? Lucky for me, this month’s theme hosted by Spirited Remix requires no new work:

The theme is quite simple: your best. Give me the best drink recipe you’ve ever created.

No, I’m not really talking about that awesome drink that you made under pressure and on the fly for your friends one evening. I’m not talking about that kickass nightcap that you whipped up using the last bits from those few bottles that you needed to throw away.

I’m talking about that one drink that you’ve worked on for quite a while. The one that you’ve carefully tweaked over time until you found that perfect recipe. The one you’ve made tons of times: sometimes alone in contemplation, sometimes for a guest so that you could get their opinion.

It’s hard to choose just one. I find that my drinks are like children: Delightful when I first make them, but once they’re a couple years old I’m embarrassed to be seen with them. I mean, uh, I love them all equally and they’re all precious in their own way.

But if a measure of a good drink is that other people start making it too, then the one that stands out from this blog is the Lazy Bear. Created for my friends David and Jeanette’s wedding and named after David’s underground San Francisco restaurant, it was a hit at the reception. But more importantly, David and Jeanette have continued to make the cocktail, as have other friends, and it’s on the menu at Metrovino. It’s a simple, refreshing drink combining some of my favorite spirits:

3/4 oz Jamaican rum (preferably Smith and Cross)
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters

Shake and serve on the rocks. It’s really easy and the funkiness of the rum balances with spicy whiskey, sweet honey, and tart lime.

This is also a good time to mention one update to the recipe. The Fee’s bitters are great, but I can’t always find them. A substitute we use at Metrovino is a 1:1 mix of Angostura bitters and St. Elizabeth’s Allspice Dram. Three dashes of this mixture work nicely here, and I’ve been using these “spiced bitters” in some other drinks too.

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The Lazy Bear Cocktail

Lazy Bear 008

Last weekend I had the pleasure of traveling to San Francisco for the wedding of my friends David and Jeanette. David’s behind the underground meals of Lazy Bear in SF, where he serves some amazing dishes. (Seriously, amazing. Go check out his blog if you haven’t before.) Rather than go with a traditional caterer, David and Jeanette wisely hired a high-quality taco truck to park outside the reception and provide us with all the tacos we pleased, a privilege I abused with gusto. I would love to see more weddings do this, especially if I can pose as a guest and score free tacos.

In this case I was earning my tacos with some drink making. David had asked if, as my wedding gift, I’d be willing to come up with a few cocktails and serve them for a while at the reception. I figured this would be a great way to meet women while doing something I’m good at (bartending) rather than something I’m terrible at (dancing), so of course I said yes. David also requested that one of the drinks be called a Lazy Bear. This suggested to me using honey syrup, and after some fun experimentation I came up with this for the wedding:

3/4 oz Jamaican rum (preferably Smith and Cross)
3/4 oz rye whiskey
3/4 oz honey syrup (1:1 honey and water)
3/4 oz lime juice
2 dashes Fee’s Whiskey Barrel-Aged Bitters

Shake and strain into an ice-filled rocks glass. Optionally garnish with an edible flower, but it’s aromatic enough as is and lazy bears don’t have time for flower picking.

Lastly, congratulations to David and Jeanette! The “ceremony-ish thing” was beautiful, touching, and at times hilarious, and I’m happy for you both.

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