Daddy-O’s Martinis Blog

I moved to the city of Long Beach one year ago. Being a cocktail enthusiast for classic and vintage style drinks, I couldn’t seem to find any establishment in this city that serves them. I’ve visited small dive bars to upscale restaurants, but none of these places seem to know or understand what I’m talking about when I ask them for a classic drink.
One of my experiences at a very upscale restaurant in downtown Long Beach, L’Opera, claims to have a “full bar.” I had gone there when I first moved to the area, and asked for a Sidecar—a classic drink containing only three ingredients; brandy, Cointreau, and freshly squeezed lemon juice. First of all the woman working behind the bar wasn’t sure how to make the drink until I explained what the ingredients were, second she was going to use Sweet and Sour Mix to which I insisted on fresh lemon juice. She then asked me if she could use triple sec instead of Cointreau and I said, “No.” She excused herself from the bar, said she’d be right back, but was gone for twenty minutes until she finally appeared with Cointreau. She mentioned she had to go to two sister restaurants looking for this basic ingredient which should be a staple at any bar.
Another experience was at the Madison–another upscale restaurant on Pine Avenue. I met with some friends there for dinner and drinks back in December. My friend Mark had asked for a Martini made with Bombay Sapphire Gin very wet—meaning made with a two parts gin and one part vermouth. The bartender didn’t understand wet, and my friend had to explain what he meant.
The last experience I want to mention happened at a bar called the Silver Fox. I had asked for several drinks from one of the bartenders; the recipes of which I had listed on my phone. After going though about seven drinks the bartender finally asked me, “Can’t you just order vodka and cranberry?” Basically he wanted to make what was easy for him, and didn’t want to attempt to accommodate the customer–in my opinion being lazy.
I drive past many restaurants or bar establishments with a sign on the outside displaying the word cocktails, but I seriously doubt they know or understand what a classic cocktail is. They have drink specials that include “well drinks” or cheep beer for $3.00 – $4.00. Patrons think they’re getting a bargain, but unfortunately customers are getting taken for their money. They’re not getting good quality, but something very poor instead in order for the bar to make money.
I’ve gone to test some of these bars to find out if they could make a classic cocktail. First of all the bartenders didn’t know what a Sidecar, Manhattan, or even—the grandfather of them all—a classic Martini was, much less how to make them. Not only that, but the staff didn’t care, and didn’t care that they didn’t care. It may be that they are just doing a job until something better comes along. The management either believes they’ll always have customers, or they hire hot young looking male or female bartenders to attract patrons to the bar whether or not they know how to make a good drink.
These bars are not equipped with basic required ingredients such as orange bitters, Cointreau, fresh fruit, or herbs for the making of a classic cocktail. There is a revival of the classic drinks from the 19th and first half of the 20th centuries, and most of these establishments have no idea about them, or don’t care. So, if I want one of these drinks, it means I have to leave Long Beach, and drive up to either downtown Los Angeles, West Los Angeles, or one oasis in Orange County—320 Main in Seal Beach. I’m not going to throw my money away in this city and will just have to enjoy a classic cocktail elsewhere, I hope you take my advice as well.

Cheers,

John Apodaca

This is John Apodaca from Daddy-O’s martinis and I’m sharing with you what I believe defines a good drink. For the last three decades the cocktail has fallen on “hard times.” Bartenders no longer craft drinks using organic ingredients such as fresh herbs & fruits, but have substituted ingredients with sweet and sour, and high fructose colored syrups, along with low grade alcohol and consider that to be a good drink.
Since the 1970’s most classic drinks have given way to candy colored drinks that mask the taste of alcohol. Unsuspecting patrons do not know the difference as long as it tastes good. Examples of these “syrupy” concoctions are the cosmopolitan, apple martini or lemon drop.
Over the last five years there has been a classic cocktail renaissance of recipes from the 19th and first half of the 20th centuries that demand top shelf alcohol and include fresh ingredients.
The makings of a good drink should include high grade alcohol for better taste and natural ingredients such as fresh fruit juices or herbs in favor of mixes or high fructose syrups. Also balance of flavor is very important. Many say I don’t like this drink because either it was either made poorly with well or low grade spirits and syrups. It’s like a friend of mine said, he thought he didn’t like meatloaf but it turned out he just didn’t like his mothers.
Some of my favorites are the Classic Martini: gin, vermouth, and a dash of orange bitters; the Side Car: brandy, cointreau and freshly squeezed lemon juice; and the faithful standby, the Whiskey Sour: whisky, fresh lemon juice, powdered sugar and a small egg white.

You heard it right; this is the first official post on the first official blog of Daddy-O’s Martinis, Southern California’s premiere source for bartending in the classic style. John ‘The Master’ Apodaca created Daddy-O’s Martinis in response to the increasing demand he found from clients for an alternative to the trendy, yet relatively un-knowledgeable, bartenders currently for hire.

With the growing popularity of ‘retro’ and ‘vintage’ styles in present day pop-culture, it seems people crave anything from the past decades they find new and exciting – including cocktails. There are only a handful of bartenders knowledgeable of any cocktail past the current trends, and of those few, only a dozen or so that continually research and test cocktails from the past and actually go through the pains of acquiring the sometimes hard to find ingredients so their clients can discover for themselves the joys of a well prepared cocktail they may never have heard of.

John is meticulous in searching out original recipes, and procuring the original ingredients giving his cocktails a flavor and texture unequalled amongst average bartenders, even in the most famous bars and hotels. John’s current focus is on cocktails from the post-WWI period through the mid-1960s. He regularly tests cocktails discovered through his ongoing research, and those that meet with success make it onto his latest discoveries list.

Having formerly been one of the throngs of club-goers and bar hoppers that insists they ‘don’t drink gin’, it was a shocking discovery to find that in the hands of a expert bartender like John, gin based drinks took on a whole other flavor and texture I’ve grown to insist on. It was also shocking to discover that many of the top notch hotels and cocktail lounges I used to frequent actually had bartenders that knew next to nothing about cocktail preparation, and that an attempt on my part to order even the basic classics like an Old-Fashioned met many times with a blank stare, or a hastily prepared, virtually undrinkable concoction. Happily, thanks to craftsmen like John Apodaca whole new generations are discovering the joy of expertly prepared cocktails, as opposed to those hastily thrown together with a powdered mix, a shot from a ‘soda gun’, and subpar ‘well’ quality spirits served by bartenders who don’t know any better.