Boozy Hot Chocolate

Mix & Match at Every Step for a Sweet Winter Warm-Up

by Torrey Douglass

Sometimes the answer to the question "Which one?" is really just, "Yes, please." There are so many yummy hot chocolate recipes available, we decided to take a Choose-Your-Own-Adventure approach to this season's Bebemos beverage: a rich and luscious hot chocolate with a grown-up twist. Take a gander through the steps below, pick which option strikes your fancy for each (sometimes more than one, as in the case of toppings), and curl up next to your favorite heat source (fireplace, wood burning stove, kind human with nice eyes, cuddly creature) to indulge in this hot-sweet-chocolatey-boozy treat.

Step 1: The Chocolate

2 tablespoons cocoa powder or 3/4 oz solid baking chocolate

The chocolate is the foundation of your drink, so whatever you choose, go for quality. You can opt for a solid, semi-sweet block of premium chocolate melted over a double boiler, or an excellent cocoa powder (both Ukiah Natural Foods Coop and Boont Berry Farm have great cocoa in bulk, and I go for the cocoa rouge if it's available). Pro tip: semi-sweet chocolate chips will do in a pinch, just skip the sweetener.

Step 2: The Milk

1 cup

I used to love the creamy richness of organic whole milk, and it's still a great option, but I find alternative milks are equally tasty and don't leave me feeling sluggish. Unsweetened almond milk or oat milk are my favorites. If you're using a solid chocolate, heat over a double boiler until melted, then slowly add in the milk while whisking. If you're using powdered cocoa, place a small saucepan with the milk over medium-low heat and whisk the cocoa into it.

Step 3: The Sweetener

2 teaspoons

I prefer honey, but organic sugar works, too. You can also use monkfruit sweetener, date syrup, and other sugar alternatives. Add to the saucepan after the chocolate is well blended. A hand held milk frother works well for this, or just whisk it in.

Step 4: The Booze

1 ounce

You can double-down on the rich, creaminess theme and use Bailey’s Irish Cream (non-dairy version is available) or Kahlua. Whiskey is popular, and I've even heard of people using red wine. Pour the hot chocolate into a large mug so the liquid does not fill it more than 3/4 full, then pour in 1 oz of the alcohol of your choice before adding …

Step 5: The Toppings

Go wild.

Here’s where you can channel both your 5-year-old self and your inner Julia Child into some creative jubilation. Cap your drink with a generous “hat” of whipped cream or latte-style milk foam. Dust it with nutmeg, cocoa powder, cinnamon, or even some Piment d'Ville chile. If you're really going for it, a chocolate or caramel syrup would not be out of the question. And, of course, there's always marshmallows of any size to complete your wintery elixir. Once you're done bedazzling your beverage, both your inner child and outer adult can sit back and savor your customized cocoa.

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Photo by Cecilia O’Reilly courtesy of Unsplash

Roses, Orange, and Spice

Fog Eater Cafe Toasts the Season

by Haley Samas-Berry

Autumn illustrates the beauty of change. At the Fog Eater Cafe, our restaurant is expanding to include a wine shop at 45104 Main Street in Mendocino. We will offer bottles of natural and organic wines made locally and elsewhere, with a focus on coastal wines with little intervention. Also available will be a variety of local sundries—some from our cafe (pickle plate and pimento cheese, anyone?) and some other exciting treats which, when paired with natural wine, make for a most delightful picnic basket. Wine, of course, brings us to a wonderful seasonal treat: making your own homemade garden vermouth. This fortified wine is a common cocktail ingredient that is deliciously enjoyed on its own (we like ours over ice with a citrus peel) or employed in classic cocktails like the Manhattan, the Negroni, or the Martinez.

Autumnal Vermouth

Courtesy of Fog Eater Cafe

Ingredients

• 750ml light body red wine

• ½ c brandy or Cognac (this fortifies the wine for preservation)

• 10g mugwort

• 25g rose petals

• 10g bitter orange peels

• 5g wormwood

• 5g green cardamom pods

• 10g rosehips

• 5g allspice

And add a handful of green herbs from your garden that excite you!

Instructions

Mix all ingredients in a large glass container. Let sit for 3 weeks in a dark place, shaking occasionally. Strain herbs using tea strainer. Sweeten to taste with simple syrup or honey (approx. ½ cup).

Serve and enjoy!

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Fog Eater Cafe
45104 Main Street, Mendocino
(707) 397-1806 | FogEaterCafe.com

Happy Hour Wed - Sat, 4 - 5pm
Dinner Wed - Sat, 5 - 8:30pm
Brunch Sun, 10 - 2pm

Photo by Annie Spratt courtesy of Unsplash

Bubbles & Citrus for the Best Summer Sipping

This is perhaps the perfect refreshing sipper for summer afternoons. Tamar Kaye and Crispin Cain of Tamar Distillery whipped up this drink to show off their award-winning Russell Henry Malaysian Lime Gin, which received the “Best Flavored Gin in the World” distinction and Chairman’s Trophy from the 2020 Ultimate Spirits Challenge. The subtle lime zest and mineral flavors balance the slightly spicy ginger beer. The mint keeps everything cool and collected. Preferably sipped barefoot on a porch swing.

Malay Mojito

Muddle in a Collins glass

• ½ lime cut into wedges

• 4-5 mint leaves

Then add:

• Ice

• 1-½ oz Russell Henry Malaysian Lime Gin

• 2 dashes Angostura Bitters

• 2 dashes Regan’s Orange Bitters

Fill with Reed’s Ginger Beer. Stir, sip, and enjoy!

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Tamar Distillery
1110 Bel Arbres Rd, Redwood Valley | (707) 485-2068
Retail hours:Tue-Thurs Noon-5 / Fri Noon-6

Call of the Kumquat

Cally Dym of the Little River Inn whipped up this recipe to sip on brisk spring nights. While kumquats may be thought of as a holiday fruit, they are only really kicking off in Mendocino County in the early spring. These bite-sized bitter-sweet citrus are the perfect addition to this delicious cocktail.

Call of the Kumquat Cocktail

For the cocktail:

• 2 oz Russell Henry Gin (dark if you have it)

• 1 oz pickled kumquat brine, recipe below (or ½ brine, ½ vermouth)

• Dash bitters (cardamom or orange if you have it)

For the rim:

• ½ star anise

• 4 pink peppercorns

• 1 Tbsp sugar

Finely grind star anise in spice grinder. Add peppercorns and grind again. Add sugar and pulse once or twice, partially breaking down the sugar crystals.

To assemble cocktail:

Moisten the lip of a martini glass and dip in sugar mixture. Cut one pickled kumquat in half and place in the glass. Add gin, brine, and bitters to a shaker with ice. Shake gently and pour into glass.

For the pickled kumquats (per pint jar):

• 1 cup washed kumquats (or as many as you can smash into the jar—they’ll shrink)

• 2/3 cup vinegar (I use ½ cider and ½ fig)

• 1/3 cup water

• 1/3 cup sugar

• 1 star anise

• ½ tsp pink peppercorns

• 4-5 cardamom pods

• ¼ tsp fennel seeds

• 2 ginger coins (no need to peel)

Following safe canning procedures, bring vinegar, water, and sugar to a boil. Add kumquats and simmer a few minutes until glossy. Place ginger and spices in the jar. Add kumquats and pour brine over. Process in a hot water bath for 15 minutes. Wait one month to use, then store in the fridge after opening.

Pickles and cocktail mostly stolen from Kate Ireland of Peck of Pickles. Queen of Cocktails, Virginia Miller, makes a version with bourbon and spicy pineapple bitters.

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Little River Inn is open for lodging, take-out dining, and golf within full adherence to Covid safety measures. To learn more or to hear about their upcoming Purple Urchin Festival, visit littleriverinn.com or call (707) 937-5942.

Photos by Brendan McGuigan.

The Tuber Tonic Toddy

The Perfect Cold Season Warm-Up

Turmeric had a moment a few years back, when its antioxidant and anti-inflammatory benefits made it all the rage. But working this distinctive spice into your diet can require some creativity. Enter Tuber Tonic, a combination of potent natural ingredients, including turmeric, and made right here in Mendocino County. For devoted tea fans like myself, this signature product, created by Mendocino Tea Company, serves up a flavor-bursting, caffeine-free pick-me-up that boosts immunity and overall resilience with the help of organic turmeric, ginger, elderberries, cinnamon, and black pepper. Combine this vigorous infusion with drambuie and top it off with a cinnamon stick for a warming winter cocktail to spice up the season.

First, make the Tuber Tonic by adding two tablespoons to a quart of boiling water. Remove from the heat and let it sit for a minimum of 10 minutes up to all day (this magical mix will not become bitter). For the toddy, combine 6 ounces of hot Tuber Tonic with 1 ounce of Drambuie and garnish with a cinnamon stick. Pull up a chair by the fire, throw on whatever music soothes your soul, and sip solo or with some friends for a sociable occasion to keep winter’s chill at bay.

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Purchase Tuber Tonic from Mendocino Tea Company at MendocinoTea.com.

Oz Farm Apple Cider

by Madeline Ruth

Oz Farm went into commercial production of its farmhouse-style cider only four years ago, but their unique organic cider blends are 30 years in the making. The farm’s three acres of organically tended apple trees produce over 50 rare and heirloom choice European cider apples planted in the 1990s. Their orchard-based blends are crafted with traditional methods: the apples are masticated, pressed, and fermented with native yeast in the barn adjacent to the orchard. Then they are intentionally blended to lend each vintage a taste of Oz Farm, offering a bone-dry effervescence with a crafted balance of tannins and acids. Infused into the terroir of these ciders is the essence of the rich soil that is continuously revitalized by Garcia River wintertime flooding and decades of regenerative orchard management.

Oz Farm’s cidery was born out of a passion to creatively utilize the apples that can’t be sold as dessert-grade. Instead of composting or sending these choice cider apples to pig farmers, four years ago Oz’s new owner, Dean Fernandez, decided to build a cidery and thus combine two things that add intrigue to any organic farm operation: upcycling and value-added products. Dean first got introduced to cider production while apprenticing at the Center for Agroecology and Sustainable Food Systems in Santa Cruz, and he spent years pruning the orchard at Oz before taking ownership of the farm and its “espaliered” orchards, with trees trained on trellises in rows much like grapes in vineyards.

Oz Farm brings their local and sustainable farming ethic into the production of cider. While it is possible to make cider from concentrate or source juice from apples grown far away, Oz’s cidery only uses organic pressed apple juice from its own orchards and is committed to small-batch production. Oz Farm has learned that the best craft cider is born from the alchemy of blending the juice of multiple choice apples, and their blends trace the arc of the harvest with early, mid, and late-season ciders. The most unique properties of apples—such as the acids in the Nehou apple and the unique tannin profile offered by the Siberian Crabapple—are fermented separately to add special qualities to blends. Oz is even experimenting with breeding new varietals of apple by growing out seeds born from the most ancient genetics of the original trees in the mountains of Kazakhstan.

The Oz Farm cidery has come a long way in four years. An entirely off-grid farm and retreat center, the cidery is powered by solar and wind energy. Abby Stoner, current Retreat Manager, remembers the early days when they milled and pressed all the apples by hand into 5-gallon carboys. “Our friends were getting married at Oz and really wanted cider from Oz’s orchard at the wedding. So eight months beforehand, all the farmers hand-pressed the apples. It was one of the first seasonal batches we ever made.” Oz Farm now has a full state-of-the-art cidery, but small-batch production, as well as sustainability, is still a central ethos.

Oz plans to expand production and distribution throughout Mendocino County come fall of 2020 and has just acquired a number of upcycled storage tanks from an Oregon tea company that was going out of business. While currently only available for wholesale accounts and on-site growler sales, Oz soon plans to sell bottles of cider to grocery stores and bottle shops along the coast.

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Oz Cider can be found at Point Arena Pizza and is available for local growler purchase at ozfarm.com/cider.
Madi has been working with Oz Farm since March 2020 and spends her time developing Oz’s nonprofit branch when not sipping cider.

Drinks with Friends

Tips to Rock Your Zoom Happy Hour

In this brave new world of social isolation, technology has offered us a sort of lifeline. Zoom happy hours and parties have taken the edge off our growing desire to give ourselves a haircut. Here are some tongue-in-cheek tips for making the most of your virtual soirée.

Concoct something special. For one recent online birthday party, we all toasted with a Sazerac. Our local market procured some exquisitely blended Fluid Dynamics–1850 Cocktail from Tamar Distillery. Crispin, the distiller himself, joined us remotely to describe how he crafts the perfect blend of Low Gap Whiskey, Germain-Robin Brandy, with a hint of absinthe. So good!

Dress up. Pants may not be required in any head and shoulders Zoom meeting, but you never know when you might have to get up, exposing your Tinkerbell PJs to your friends. Raise the bar and wear a fabulous hat, tiara, or ascot.

Have a topic. It’s easy for Zoom conversations, especially if alcohol is involved, to devolve into friends talking over each other and confusion. Put out a fun question and take turns sharing your quarantine philosophy, post-pandemic party plan, or (thanks Lia) best coronavirus movie titles: Germs of Endearment, Edward Washyourhands, Coughablanca, 10 Things I Hate about Flu, The Great Gaspy . . . ok, we’ll stop.

Don’t be afraid to mute. As host, you can ensure that everyone has a nice time by muting the person whose dog won’t stop barking or who has forgotten online party etiquette. Just don’t forget to unmute them at some point.

Play a game. Whether using an app like Jackbox.tv or Houseparty, loosen people up with some silly competition. Quick: What three countries count as an “enclave” or a nation completely surrounded by another nation? No Googling. First person to message Word of Mouth magazine on Facebook or Instagram gets a fun prize.

Toast in gratitude. Each of us is experiencing our own challenges and stress while we shelter in place. Be sure to give thanks for the gifts that we have and the friends and loved ones that we will hug to pieces as soon as we safely can. Cheers to that!

Classic Sazerac

The official cocktail of New Orleans, the Sazerac has been around since the 1800s. Originally it used a brandy base but switched over to rye whiskey as that spirit became more available. Full of complex depth, if you put on a Preservation Blues Band album and close your eyes, you just might be transported to the streets of the Big Easy.

• 2-3 large ice cubes

• ½ oz Absinthe

• 1 sugar cube

• 4 dashes bitters

• 1-¼ oz rye whiskey

• 1-¼ oz fine brandy

• Fresh lemon peel

Rinse a chilled tumbler with the absinthe, discarding any excess. In a cocktail mixing glass, muddle sugar cube and bitters. Add ice, rye, and brandy, stirring until fully chilled. Strain into prepared glass. Twist lemon peel over the drink to release oils and place atop the cocktail as garnish.

Prickly Pear Cocktail

The spiky, bright red or yellow fruits of the prickly pear cactus are eye-catching and a bit dangerous. Like foraging for stinging nettles, prickly pear fruits require special handling and can cause injury. That’s the kind of produce I like—hazard food.

This cactus grows in arid climates and has found its way to Mendocino County. Prickly pears ripen from late spring through fall. Fruits are ready to harvest when soft to the touch, but beware, they are covered with tiny bundles of stickers called glochids (seriously, wear gloves!). If you buy the fruits at the store, the stickers have likely been removed. Note: The pads of the prickly pear plant, called nopales, are a staple in Mexican cuisine and worth further recipe-exploration on their own.

For this recipe, we call for the fruits. Using dish gloves, peel the outer layer, removing all the bruised spots. Alternately, you can halve the fruit and, holding it in a gloved hand, scoop out the flesh, leaving the little seeds, hard as rocks, for now. (Like tomatoes, the flesh around the seeds is some of the most flavorful, so you want to retain as much of that as possible.)

Use the fruit to make the syrup below. Prickly Pear Syrup can be used to make jelly and candies, as well as cocktails. Live on the wild side and try out some hazard-foods like prickly pear. You won’t be disappointed.

Prickly Pear Syrup

• 1-½ c Prickly Pear flesh—halve the fruits and scoop out the flesh

• ¼ c sugar

• 3 c water

• 1 Tbsp lemon juice

Combine all ingredients except lemon juice in a pan. Cook over medium heat, mashing the flesh until it becomes liquid and the sugar is fully dissolved. Simmer 30 minutes until the mixture begins to thicken. Add lemon juice and stir. Remove from heat, let cool slightly, and strain the liquid over a bowl, pressing the pulp through and removing the seeds. Discard seeds and pour the syrup into a bottle for later use.

Prickly Pear Cocktail

• 2 oz your favorite Rum or Bourbon

• ½ c Prickly Pear Syrup

• Ice

Combine all ingredients in a cocktail shaker, shake vigorously, and pour into glasses garnished with lemon.

Bloody Marys & Bacon at Little River Inn

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If you are looking for something different, fresh, and fun to do for your next visit to the Mendocino Coast, consider the Bloody Mary and Bacon Contest at Little River Inn. A new addition to the Little River Whale Festival activities, this event is sure to warm your bones with new and creative Bloody Mary recipes. And what goes better with a Bloody Mary than bacon? Last year’s winner, “Millionaire’s Bacon,” was cooked up by Jo Bradley, former owner of Dennen’s Victorian Farmhouse, who guards her recipe fiercely. You won’t mind though, when you get a taste of her salty, sweet, smoky bacon perfection.

Proceeds of this popular contest go to support Mendo Parks (mendoparks.org), which helps keep our local state parks awesome with interpretive walks, educational tours, and preservation efforts. So go ahead and grab a drink for a good cause. Little River Inn has provided the recipe below to tide you over until then.
Little River Inn Bloody Mary

Bloody Mary Mix:

• 2oz Deep Eddy Vodka

• ½ inch fresh ginger, grated

• ½ oz fresh lemon juice

• 2-½ oz tomato juice

• 1 T wasabi powder

• ¼ oz Ponzu sauce

• ¼ oz Worcestershire sauce

For the Rim:

• ½ T finely chopped Nori

• ½ T Togarashi Spice

For the Garnish:

Jicama + Hawaiian Teriyaki Bacon Wonton (wonton wrap, fresh sliced jicama wedge, and bacon marinated in brown sugar, soy sauce, and fresh ginger), a lemon wedge, jalapeño-pickled carrot, and Daikon Radish.

Preparation:

Combine the chopped Nori with the Togarashi spice. Wet the entire rim of a 16 oz glass with a lemon wedge and dip the rim into the Nori/Togarashi spice blend. Set aside.

Combine ginger, lemon juice, Ponzu, and Worcestershire sauce with tomato juice in a small bowl. In a separate small bowl, add drops of water to your wasabi powder and stir until it becomes a thick paste. Add the wasabi paste to the tomato mixture and blend ingredients well.

Add vodka to rimmed glass along with tomato mixture, and fill with ice. Stir. Garnish with a freshly deep fried Jicama & Hawaiian Teriyaki Bacon Wonton, lemon wedge, jalapeño-pickled carrot, and Daikon Radish.

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Recipe courtesy of Melissa Shaw and Kaitlin Burkey, with help from Corey Paiva. Photos by Brendan McGuigan.

A Legendary Martini from The Golden Pig

Legend says this classic cocktail—an Espresso Martini invented by Dick Bradsell, a famous bartender in London—was brought to the once-named Cottonwood Saloon, now known as The Golden Pig, in Hopland. We mixed it up a bit, using organic Square One Vodka made with Bergamot Oranges, illy Espresso, Orgeat Syrup, and a few dashes of chocolate bitters.

Orange Chocolate Espresso Martini

Ingredients:

• 2oz Square One Orange Vodka

• 1oz Orgeat Syrup

• 1 shot illy Espresso

• 3 dashes chocolate bitters

Prepare the espresso beforehand and let it chill. This will help to minimize the dilution, making your drink colder and even tastier!

When shaking, remember to “wake the drink to life,” not “rock it to bed.” This will improve the frothy foam on top of your final drink.

When straining, make sure to pour the drink briskly and swiftly from your shaker. This will result in a beautiful foam on top of your drink.

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The Golden Pig
13380 Highway 101, Hopland | (707) 670-6055 | TheGoldenPig.com
Sunday–Thursday 11am–9pm, Friday & Saturday 11am–11pm

Horchata and Aguas Frescas Delight Diners of All Ages at Los Gallitos

It’s been about a year since Los Gallitos moved from its 36-seat spot in Fort Bragg to a much larger location that now seats nearly 90. With a lively atmosphere that is filled with families, friends, laughter, and conversation, it’s clear that the change has been overwhelmingly positive. Dotted with bright colors and custom chairs, the restaurant feels eternally festive, which is often reflected in the groups that visit. “We pretty much have a birthday party in here every day,“ Jesse Valenzuela, the owner’s son, explains, pointing out that groups love to reserve the larger back rooms.

Perhaps it’s the food, traditional and satisfying, that draws people, or maybe it’s the new Dulce de Leche ice cream that local ice creamery, Cowlick's, makes just for Los Gallitos. More than that, though, it might be the pervasive sense that there’s something here for everyone. Owner Margarita “Lety“ Valenzuela explains, “When we moved, we envisioned a bright, cheery place for all ages, where the adults could unwind with a nice drink and the children could be in a family friendly place enjoying homemade Mexican food.“

Though there’s now a full bar, the options for non-drinkers are extensive. A variety of aguas frescas are made each day in seasonal flavors like Hibiscus Tea, Watermelon, Pineapple, Tamarind, and Cantaloupe. The housemade horchata is also a favorite. Flavored with a touch of vanilla and a hint of cinnamon, it is a smooth rice drink that somehow feels nostalgic, comforting even, no matter the age of its consumer. Of course, you can mix up your own horchata to enjoy on a warm summer day, but stopping by Los Gallitos to have one among friends can make the whole experience that much sweeter.

Summertime Horchata

Ingredients:

• 1 c white rice

• 1-1/3 c sugar, adjusted for your sweetness preference

• 1 cinnamon stick

• 1 T vanilla

• 1 can evaporated milk (12 oz)

• 1-1/2 c milk

• 4 c water

Instructions:

Soak the rice and cinnamon in a bowl of water overnight. Strain out the water from the mixture and dispose of it. Combine the remaining cinnamon and rice in a blender with the evaporated milk and blend until smooth. Pour the liquid into a pitcher, and add the sugar, vanilla, and milk. Mix until everything is well combined. Add water. Pour over ice and serve. Add a cinnamon stick or dash of cinnamon to garnish. ¡Viva la horchata!

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Los Gallitos
230 N Franklin St, Fort Bragg | (707) 964-4519
Open Sun 10am–7pm, Fri, Sat, Mon, Tue, Wed 11am–8pm

James’ Jalapeño Margaritas

by Holly Madrigal

As the weather warms, speed up the process by mixing up these zesty drinks. Far from too spicy,
the pepper adds just a slight kick and a wonderful flavor. My friend James says that some are put off
when they hear what is in these, but once they try one, they get rave reviews.

Ingredients:
• 1 lime
• 1 part triple sec
• 1 part jalapeño-infused agave nectar (below)
• 2 parts high quality tequila
• flake salt for glass rim
• couple slices of jalapeño for garnish

Combine triple sec, agave nectar, and tequila into a pitcher. Add juice from the lime. Use the rind to moisten the rim of the glass, dip in salt, and set aside. Add ice and jalapeño slices to each glass and pour in blend from the pitcher.

Jalapeño infused agave:
Add equal parts agave nectar and water into a small saucepan. Slice jalapeños and add to liquid. Simmer 10-15 minutes until reduced. Cool.

Huckleberry Shrub & Ginger Syrup Cocktail

by Cally Dym

My grandfather Ole always took us huckleberry gathering, and he taught me what I now call the S&C method—Strip and Cocktail. He taught me to strip the branch, including leaves, unripe berries and spiders, and then sit at the kitchen table and have a cocktail while cleaning your bounty.

Huckleberry Shrub

• 1 c huckleberries

• 1 c sugar

• 1 c champagne or cider vinegar

Smash the berries by hand or in a food processor. Heat the sugar and vinegar together until sugar is dissolved. Add berries and simmer five minutes. Cool and strain. (The remaining pulp is an excellent base for a gastric.)

Ginger Syrup

• 4" fresh ginger, sliced (it’s okay to leave the skin on)

• 1 c sugar

• 1 c water

Heat the sugar and water until sugar is dissolved. Add ginger and simmer until reduced by half. Cool.

Cocktail

• 1-½ oz Russell Henry Gin

• 1 oz huckleberry shrub

• 1/2 oz ginger syrup

• Dash orange bitters

Pour all ingredients over ice. Garnish with orange slice. Extra credit garnish: fresh berries and/or
crystalized ginger from the syrup.

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Little River Inn
7901 Highway 1, Little River, CA
LittleRiverInn.com | (707) 937-5667

Cally Dym is a fifth generation innkeeper of Little River Inn in Little River. Stop by the inn’s bar, Ole’s Whale Watch Bar, to enjoy a drink with a view and a light bar menu.

Photo by Brendan McGuigan

Liquor, Locals, and Lore at Dick’s Place

by Emily Inwood

In an urn above the bar rest the ashes of Pete Cecchi. Pete was the son of Riccardo (Dick) Cecchi who, with his wife, Dora, founded Dick’s in 1934. Dick worked as a logger for 20 years after emigrating from Italy with his father. He opened the business, then called Dick’s Liquor Store and Café, just as prohibition ended, veritably ensuring success. At the time, they offered Italian family-style lunches to loggers in the dining room—where the dart boards and pinball machine are found today—and sold liquor in the front room. They continued to offer meals until 1961, when the business became solely a bar.

The Cecchi family lived in the adjoining building, where Rubaiyat Beads is found now. When Dick died in 1967, his son Pete took over and continued to work there until his retirement, even after selling it to the Mendocino Hotel owners in 1982, writing into the contract that it would remain a “working man’s bar.” In 2013, Eula and Mike Lenihan, who met each other while Eula was bartending, bought the business and have maintained the working man’s vibe that is Pete’s legacy.

Today, locals and tourists alike find familiarity, nostalgia, and great drinks at Dick’s Place. During the day, the door usually stands invitingly open, while on dark, misty nights, the neon martini sign, grandfathered in by the Historical Review Board, acts as a beacon for the thirsty and lonely. The bar has a museum-meets-man cave feel. One wall is covered with photos from logging in the early 1900s, and the rest are papered with all sorts of memorabilia: bumper stickers, Giants’ paraphernalia, and countless personal touches by the many people who’ve celebrated and found solace in this special haven. There is a complete miniature replica of the bar created by Chris Hayter, and a hallway of murals by Jacob Hewko that leads to the bathrooms. There are four TVs inside and one on the back patio broadcasting sports, windows overlooking the headlands and bay, a jukebox pumping tunes, and dart boards and pinball in the back.

At Dick’s, each bartender has their own style and specialty, but there is one consistency: the award-winning Bloody Mary, voted best in town a few years back. Visitors to Mendocino come back for the drink, and locals know to order it regularly. Though there is no substitute for sitting at the glossy bar, chatting up friends and strangers, and taking in the details covering the walls while sipping this spicy, tangy cocktail, here is the cherished recipe:

Dick’s Place Bloody Mary

Serves 6, 10 oz. glasses or “buckets.” Mix together in a pitcher:

• 1 32oz. container plain tomato juice— Campbell’s
• 1 heaping Tbsp each: dill weed, black pepper, horseradish, and celery salt
• 12 dashes each: Tabasco and Worcestershire sauce

Fill each glass with ice, add a shot of vodka, then fill with above mix. Garnish each serving with a spicy, dilly green bean, a lemon wedge, a pepperoncini, and two olives.

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Dick’s Place | 45070 Main St, Mendocino (707) 937-6010
Open daily 11:30am–2am

Emily has called the Mendocino coast home since 1983. She loves to hunt for mushrooms, make pies, and run around outside.

Rothko Summer by Patrona

Sweet, Acidic, and Aromatic

by Bridget Harrington

At Patrona, we do many riffs on the combination of sweet fruit, acidic citrus and aromatic herbs. This drink is one of those, with the addition of spicy ginger from the Russell Henry Hawaiian White Ginger Gin made in Redwood Valley by our friends, Jack Crispen and Tamar Kaye. When they come in, we devour the Triple Crown Blackberries grown in Talmage by Grilli’s (they also make a fantastic jam that we use in the winter when the berries are no longer available). All together, this makes for a complex and refreshing summer cocktail. Make a pitcher of them for your summer party. They’re a total crowd pleaser.

Recipe: Rothko Summer

•  1 1/2 oz Russell Henry Hawaiian White Ginger Gin
• 1 oz Fresh Squeezed Lemon Juice
• 1 oz Simple Syrup
•  3 Basil Leaves, torn
•  6-7 Blackberries
•  Soda Water

Muddle Basil and Blackberries in a shaker glass. Add Gin,mLemon Juice and Simple Syrup. Fill shaker half way with ice and shake well. Pour into a Collins glass and top with Soda. Garnish with Basil and Blackberries.

A Refreshing Spring Cocktail Courtesy of Fog Eater Cafe

A series of pop-up dinners at local farms have been charming the culinary scene on the coast. The Fog Eater Cafe is the creative venture of Erica Schneider and Haley Samas-Berry. While still hunting for a brick and mortar location, the duo serve vegetarian meals and craft cocktails inspired by both fresh plant-based cuisine of Northern California and the hearty recipes of the deep South. Erica, a chef originally from Nashville, recently moved to Mendocino this year to work closer with Haley on this exciting new project. Born and raised in Fort Bragg, Haley has lived and worked in the beverage industry from coast to coast, managing and consulting for bars and restaurants. It was while working together in New York City that the first seeds were planted on opening a restaurant in Northern California. Supported closely by their partners Michael Winter (Cafe Beaujolais) and Nathan Maxwell Cann (Little River Inn), the Fog Eater Cafe has grown from a small idea to a monthly progression of fantastic pop-ups that celebrate the produce grown right here in Mendocino County.
For each of the dinners, the team works closely with local farms, such as Nye Ranch and Fortunate Farms, to create four courses with cocktail pairings that showcase the most delicious produce of the season. This culinary style of craft cocktails invites traditions of the kitchen into the glass. Ingredients in the cocktails have ranged from nut fat-washed whiskey, milk punches, foraged herbal syrups, savory mushroom infusions, and even local beer. This recipe from a favorite pop-up at Nye Ranch can easily be made at home!

Recipe: The Fiddler’s Green

• 1-1/2 oz London Dry-style gin
• 1/2 oz Green Chartreuse
• 1/4 oz Pineapple Sage Syrup*
• 1/2 oz fresh squeezed lemon juice

Shake in cocktail shaker. Double strain into small mason jar. Garnish with a fresh sprig of Pineapple Sage.

*To make the Pineapple Sage Syrup: Gather 4 tablespoons of pineapple sage. Simmer in 1 cup of water for 10 minutes. Let cool. Whisk in one cup of unrefined sugar until no grains are left.
For future events, check out fogeatercafe.com.

Jetsetting at the Mac House

by Sage Andersen

When winter arrives on the Mendocino coast, we watch its wild ocean reshape the beaches. We hike to our waterfalls and watch them swell with rain and we rejoice at the prospect of hunkering down and tucking in for the season. It’s gorgeous here, but it can get chilly, and more often than not, it’s foggy. That’s precisely when it’s time to find a welcoming bar and a warming drink.

On just such a day, when the fog was wrapping itself around the spire of the Mendocino Presbyterian Church, a dear friend and I made our way to the perfect spot: The MacCallum House—or, for those in the know, the Mac House. Its restaurant is lovely, but some days, as we all know, demand some time at the bar.

The Mac House bar—also known as the Grey Whale Bar, according to the tin sign on the door—is as inviting as you’ll find: comfortable couches, a corner fireplace, and sash windows. According to Bar Manager Dan Mello, the wooden bar hails from the 70s, worn and soft in a way that only old wood can be. Arrayed on top are glasses filled with the loveliest garnishes, including pineapple sage flowers and candied ginger, right alongside the more typical olives and onions. I was particularly taken by the cherries, macerated in-house in a local Cabernet Sauvignon. It’s one of the many garnishes, purees and syrups the bartenders make themselves.

Beyond the bar itself, there is a glittering selection of spirits. I found out from Dan and General Manager, Herman Seidell, that just as the restaurant tries to feature local and sustainable products, so too does the bar. They’ve assembled a collection of high quality craft and local spirits, like a brand of rye distilled in Healdsburg or a whiskey from Saint Helena, carefully chosen both for their taste and their birthplace.

A foggy, cold day aches for drinks rich with whiskey and bourbon, and so on Dan and Herman’s suggestion, we tried four: The Whiskey Business, Ginger Spice Manhattan, Cattywampus, and Jetsetter. Each seemed an invitation to another era. The Ginger Spice Manhattan, for instance, made with bourbon and apricot bitters, seemed perfect as a post-dinner drink, possibly even better if consumed while wearing a smoking jacket and slippers.

Ultimately, though, it was the Jetsetter that stole our hearts. Served in the slightly less common coupe glass, and with the rich brown color I’ve come to expect from bourbon, it was my favorite of the afternoon: sharp, and a little tangy with lemon, but still sweet. After each sip I felt the warmth reach my belly, a perfect winter cocktail. Knowing that the MacCallum House is so close by, their creative bartenders and nightly cocktails at the ready, is a delight. I can imagine passing many a night here, cozy and warm, the cocktail in my hand smooth, comforting and— almost—too easy to drink.

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Recipe: Jetsetter

• 1 oz Old Forester Bourbon
• ¾ oz Giffard Pamplemousse Liquer
• ¾ oz Averna Amaro
• ¾ oz lemon juice

Shake ingredients together, then strain into a coupe glass. Garnish with cherry, and enjoy!

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Sage Andersen lives in Mendocino with her amazing wife and son. She’s a teacher by trade and loves to sing, to cook, and take hikes with friends in her spare time.

Rusty 10 Penny by Germain-Robin

Local Germain-Robin was the original craft distillery, started in 1982, and the first distillery to make brandy from premium wine grapes. Using an antique cognac still so they could do everything by hand, they used centuries-old artisan methods. Did it work? When they released the Select Barrel XO in 1996, a panel of experts picked it as the world’s best liquor, ahead of a $1500 Hennessy cognac.

Starting in 2010, Crispin Cain, who had apprenticed with Germain-Robin, used the Redwood Valley distillery to create an astonishing range of beautiful, hand-distilled spirits. His Rose Liqueur has been named “Best of the Best” by Robb Report Magazine. Crispin’s Low Gap whiskey was named Artisan Whiskey of the Year by Whiskey Advocate Magazine. When it comes to spirits, the man knows what he’s doing. The international acclaim earned by these spirits is testimony to the exceptional care, knowledge, and experience he applies to their production.

Now you can experience these spirits yourself at the Museum of Encountered Objects and Caddell & Williams/Germain-Robin Tasting Room, located just south of Alex Thomas Plaza in Ukiah. This distillery tasting room is housed amongst a collection of treasures from around the globe, curated by Ansley Coale, co-founder of Germain-Robin. Call ahead for the full experience. They do not want to miss anyone.

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Rusty 10 Penny

by American Craft Whiskey ambassador, Hoolis C. Nation

Build on the rocks:

• 2 oz. Low Gap Bourbon
• ½ oz Drambuie*
• 1 dash Greenway Absinthe
• Garnish with a lemon twist.

* liqueur blend of scotch whisky, heather honey, spices and herbs

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Caddell & Williams Tasting Room
108 West Clay Street, Ukiah, CA
(800) 575-9997 | caddellwilliams.com

Note: close to print time we learned that E. & J. Gallo Winery of Modesto has purchased Germain-Robin. Congratulations and be sure to stay true to your Mendocino County roots!

Love, Italian Style: A Summer Cocktail by Cucina Verona in Fort Bragg

story & photo by Sara Liner

Sessions, cocktails, and spritzers—light sippers that won’t leave you too tipsy before the first course arrives— are not a new concept. In fact, having a low-proof cocktail or two before dinner, a.k.a. an aperitivo, has been an Italian tradition for over two centuries. Aperitivos are meant to stimulate the appetite, ease you gently into an evening of wining and dining, or just accompany a low-key, low-impact afternoon with friends.

With this in mind, Joe Harris, executive chef of Cucina Verona, an Italian eatery in Fort Bragg, whose menu boasts selections of Old World classics with a seasonal Californian spin, has created a low-proof cocktail menu. It features amari, vermouths, and liqueurs from Italy like Aperol (Campari’s less bitter cousin) and Carpano Antica (the O.G. sweet vermouth, herbal and port-like) as well as those from small-batch Californian makers like Quady Vineyard’s Deviation and Vya vermouths, and Tempus Fugit liqueurs.

The atmosphere at Cucina Verona is inviting. If looking for a more casual experience, one can always sit at the warmly lit osteria (bar) and chat it up with one of their friendly bartenders. Or if you’d like an intimate night out, the elegant ristorante (dining room) features live dinner music and attentive service. They also offer ten local microbrews on tap and a wine list that showcases Mendocino County and regional Italian varietals.

We think Cucina Verona’s “Love, Italian Style,” with its lightly tart and floral notes, is the perfect spritzer for summer. The infusions of damiana flower and rose geranium from the Quady Deviation, and the rose essence from the Fentimans, are said to have an aphrodisiac effect. Saluti!

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Love, Italian Style

2 oz Vya Dry Vermouth

2 oz Quady Deviation

2 oz Fentiman’s Sparkling Rose Lemonade

Combine ingredients over crushed ice in yourfavorite glass, stir 3 times for luck.

Verdant: A Spring Cocktail by The Golden West Saloon in Fort Bragg

The Golden West Saloon has been in operation as a bar (additionally at different points a brothel and a boarding house) for over 125 years. In 2015, hometown sweethearts Jessica Morsell-Haye and Mikael Haye, in partnership with their dear friend Matthew Barnard, bought the place, fulfilling a dream at least ten years in the making. With the help of their friends, they lovingly restored the Golden West, retaining most of its old timey charm while building one of the greatest selections of small batch gin, whiskey, bourbon and tequila in Mendocino County. Still, don’t expect a cocktail menu when you come in; Haye and Barnard don’t want the place to seem too high falutin’. They embrace fancy-pants city slickers as equally as old timers who just want a beer and a shot. Whoever you are, make sure to carve out time on Sundays when they offer a build-your-own Bloody Mary bar that is not to be missed.

This cocktail, Verdant, is Haye’s recipe. “When I think spring time, I think of bees, I think of honey, walking in the woods, flowers.” Barr Hill Tom Cat Gin is distilled with honey, St. George Terroir Gin features coastal fir and sage, and together they create a drink that is one for the ages—just like the Golden West itself.

Winter spices, lemon and local honey warm up this cold weather cocktail

Winter is on the way and it looks like it's angling to be cold and wet, so you’ll want a go-to cocktail to warm you up. The spicy-sweet heat of this cold-weather gem goes right to your chest and blooms there, like a bright flower in the middle of darkness. Grab a bottle of good Brandy and start making your own infusion now. After all, summer may be about sun and fun and busting out, but winter is made for quieting down, cozying up and taking it slow. Share with friends and give a toast to this Wonderful Life.

IT’S A WONDERFUL TODDY

RYAN TUCKER, CHOP CHOP MIXOLOGIST

4 oz Hot Water

1 1/2 oz. Infused Germain-Robin Brandy

1/2 oz. Vanilla Vodka

A squeeze of Fresh Lemon Juice

2 teaspoons Lover’s Lane Honey

Whipped Cream

Orange Twist

Cinnamon, Cloves and Star Anise

Mix hot water and honey in a mug or brandy snifter. Add Brandy, Vodka and lemon. Top with whipped cream and garnish with orange twist, cinnamon, cloves and star anise.

To make Brandy infusion: To one 1 liter of Brandy, add 5 cinnamon sticks, 3 tablespoons of whole clove and 1 vanilla bean (you may have to take a shot or two to make room to fit it all in there). Store in a cool, dark place for at least a week or until you are please with the flavor. Strain and pour back into the bottle.

American Craft Whiskey’s Homegrown Distillery

by Karen Rifkin
Courtesy of The Ukiah Daily Journal

After settling in Mendocino County, in ’89 Crispin Cain began apprenticing as an assistant under the auspices of master distiller Hubert Germain-Robin. He is now president and executive distiller of Tamar Distillery Inc./American Craft Whiskey Distillery Inc. and Greenway Distillers Inc. with his wife and partner, Tamar Kaye, who serves as vice president.

Cain makes apple honey wine at their facility, a process with which he is familiar as his grandfather ran an illicit, family-run still during Prohibition. “The use of honey doubles the alcohol content and makes the wine richer,” he says.

Inside the distillery room in Redwood Valley, the malt wine is pumped into a 750-gallon copper pot still and kept at a very high temperature beginning the distillation process that takes 8-12 hours to complete. Vaporized alcohol moves from the still through copper coiling and passes through a swan-neck-like configuration into a 1500-gallon condenser pot filled with cold water where the vapor is transformed into liquid alcohol.

“Copper is magic,” says Kaye. “It creates a finer product, a smoother taste.” The first distillate (la premier chauffe) is usually about 30 per cent alcohol and enough is saved to fill the still for a second distillation (la bonne chauffe) yielding a 70 per cent spirit, aromatic and flavorful. A spigot on the condenser pot is opened and master distiller Cain carefully selects the heart (l’eau de vie), the purest spirit, the flow between the head and the tail of the condensation pot, is extracted.

Water is added to the spirit and rose petals harvested from decades-old rose bushes are macerated in it, turning it a reddish amber color. The mixture is sweetened to about 7 or 8 per cent, transferred to a tank for six months, strained, bottled and sold as Crispin’s Rose Liqueur. 

Rose Artemisia absinthium, hyssop, lemon balm, fennel, mint and other herbs are processed with the pure distillate to create a second product, Germaine-Robin Absinthe Superieure. Both the liqueur and absinthe are sold under the Greenway Distillers, Inc. label. 

In 2008, a second company was created, Tamar Distillery Inc./ American Craft Whiskey Distillery Inc., and Cain and Kaye began making Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka and Fluid Dynamic Barrel Aged Cocktails.

“We make four different kinds of whiskey, including bourbon, using the old double distillation method and the stills that Hubert brought with him from France,” says Crispin.

“Very few distilleries are doing what I do in this old fashioned form. I ferment grain mashes and malt wines, in-house, and double distill them in old Cognac pot stills, choosing the finest heart of the second distillation for aging, blending and drinking—with no added bulk spirits made elsewhere—using just the pure stuff made right here in Mendocino County,” says Cain.

Malted syrups—corn, barely, rye and wheat— are thinned with rainwater or filtered water and warmed in a 650-gallon container. The mash is transferred to a larger tank where yeast and enzymes are added, consuming all the starches, sugars and glutens, fermenting it to dryness.

The product is put into a direct fire still and the whiskey distillate is poured into wooden barrels where it is aged for two to twenty years. 

A light sweet smell fills the barrel room and Crispin explains, “There’s an exchange between the wood and the spirit where the spirit picks up the flavor and color of the wood. There’s also evaporation through the staves in the barrel, a certain amount of loss that we want to happen. It concentrates the flavor and color.” That small evaporative loss is called the “angel’s share”.

“Adding water from time to time brings out the flavor of spirit, like a blooming flower,” says Kaye.

Cain taps the barrels at certain intervals, pulling out samples, tasting and taking notes. “The first round of smelling I assess for oakiness, graininess. Has it developed a vanilla or buttery character? Is it fruity?”

The second round he tastes for exceptional flavor and decides if the spirit will continue to be aged or be bottled in the next six to twelve months.

With a little hammer, he taps into a barrel of 100-proof Low Gap 2014 Malted Rye Whiskey, pours the amber whiskey into a wine glass, transfers it to another and twirls the liquid. Just a slight taste—mellow, balanced and tantalizing—is transformative.

Peach and Elderflower Gin Collins

Summer fruit inspired this cocktail, courtesy of bar manager Danny Wyse of Patrona restaurant in Ukiah. It is the perfect blend of sweet peaches and tangy citrus. Make it your go-to sipper for everything from backyard barbeques to lazy Sunday afternoons.

Peach and Elderflower Gin Collins

1 1/2 oz Gin

1/4 oz St. Germain Elderflower Liqueur

1/2 oz Fresh Pressed Lemon Juice

1/2 oz Fresh Pressed Lime Juice

1/4 oz Simple Syrup

1/2 oz. White Peach Puree

Shake all ingredients together and pour over ice. Garnish with Lemon and Lime or a slice of Peach.

Patrona Restaurant and Lounge | (707) 462-9181 | patronarestaurant.com | 130 West Standley Street | Ukiah, CA 95482 | 11:00 - 9:00pm daily