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LASC: Burns Supper 2013 with Balvenie

Last night, I had a tremendous amount of fun at the LA Scotch Club’s Burns Supper at Beckham Grill in Pasadena. We had many, many drams of Balvenie Scotch (including the 12 year Double Wood, the 14 year Caribbean Cask, the 15 year Single Barrel, the 17 year Double Wood, the 21 year Port Wood, and Batch 9 of the Tun 1401!), ate some tasty haggis, and recited poetry! For those who entertained us with a poem of their own were treated to a healthy dram of Glenfiddich 30 year old!!

It was great to reconnect with old friends. I can’t wait until the next event.

Sláinte!

Links:
LA Scotch Club
The Balvenie
Our Haggis Source

Hot Toddy Shots by Gabriella Mlynarczyk of Ink

December 17, 2013 Islay, Single Malt Scotch No Comments

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Hot Toddy Shots by Gabriella Mlynarczyk of Ink

Ingredients:
4 packets (28 grams) of Knox unflavored gelatin
1 cup Lagavulin Islay scotch
1 cup fresh lemon juice
1 cup of honey syrup (1:1 ratio honey to hot water that has been infused with cloves, cinnamon and ground ginger overnight then strained)
1/2 cup ginger syrup (1:1 ratio ginger juice to cane sugar)
1/2 cup St. Elizabeth All Spice Dram liqueur or Drambuie
1/2 teaspoon cracked fresh black pepper

Method:
1. Pour the Lagavulin in a bowl and add the four packets of gelatin, allow to sit for 1 minute to bloom the gelatin powder.

2. In the meantime bring the rest of your ingredients to a simmer,  but not boil, in a pot. Add the hot honey-lemon mixture to the gelatin and whiskey and stir gently until the gelatin dissolves.

Let sit for 3-4 minutes

3. Whilst waiting prepare a silicone ice cube tray by spraying it with vegetable oil and wiping out the excess with a paper towel. The silicone and oil will make it easier to take the stock cubes out without them sticking or breaking. The mold we use is 1 1/2″ x 1 1/2″ from Bed Bath and Beyond or Cocktail Kingdom sells 1″ ice cube molds

4. Place the ice cube tray on a sheet pan or wooden board. Pour your Hot Toddy mix carefully into each ice cube mold, use a small pitcher or even a small funnel.

5. Place the mold in the refrigerator and allow to set for at least 12 hours, making sure the surface its placed on is even.

To prepare the Toddy:

1. Take a knife that has been dipped in hot water and run it around the edges of one of the cubes, gently pull the sides of the mold away and pull the stock cube out.

2. Slice into quarters then into eighths to make dissolving them easier. Place in your drinking vessel of choice.

3. Pour over 1 cup of either hot tea like ginger or chamomile or just plain hot water–Mlynarczyk infused hers with rosemary and lemon peel–stir for about 30 seconds, add lemon peel and cloves or anise.

Source: LA MAG

LASC: Peatin’ Meetin’ 2013 Recap – It gets better every year

Now that my life has some semblance of normality, without further ado, my recap of the LA Scotch Club‘s Peatin’ Meetin’ 2013….

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This past Peatin’ Meetin’ took place in late June at UCLA’s (Go Bruins!) Sunset Recreational Center. As you can tell from the picture, it was a beautiful day for our “little” get together. In total, we had about 320 people on site, drinking scotch, eating steak, smoking cigars, and just having a great time!

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Whisky Live 2013 – Los Angeles

I had a fantastic time at Whisky Live Los Angeles.

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There were literally hundreds of whiskies available for people to try. .

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LASC: Tree Dramming 2013

One of the better events that the LA Scotch Club holds every year is Tree Dramming. Really, it’s a camping trip that gives us a chance to escape the smoggy city, kick back and relax in the wilderness with friends and premium (!!!) scotch.

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This year, we originally planned to stay in the Sequoia National Forest, but due to the U.S. government furlough which closed all national parks (a blessing in disguise for us), we detoured, discovered, and hung out at the Moses Gulch campground in the Mountain Home State Forest. This place proved to be freaking awesome. It had all of the same amenities of Sequoia (big trees, fire pits, and threats of dangerous bears) but with less people.

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