Brad Fry, Bar Director
7962 E Pacific Coast Hwy
Newport Coast, CA 92657
Babette’s, one of East Hampton’s most iconic and celebrated neighborhood dining destinations, has opened its first West Coast location at Crystal Cove Shopping Center. Zach Layton, son of Babette’s founder Barbara Layton, is at the helm of this newest incarnation and with him comes the restaurant’s longstanding commitment to using locally-sourced ingredients and providing a welcoming ambiance.
Bar director, Brad Fry, moved to Long Beach just over a year ago and has taken the reigns of Babette’s bar counter since its opening. His previous experience was manning ship alongside Tom Hogan at Bernard’s bar in the Elysian/Waldorff Astoria. Brad loves the holiday season for its get togethers with friends and family, the stories, the flavors, and the catching up. He says, “For me I love the fall/ winter spices, herbs, fruits, spirits. Even if it’s a cold cocktail or bite, it should warm your heart. I love toddies, cobblers, and stirred dark spirits.” Some of his favorite winter spirits to work with include Sherries, Whisky(ey), Dark Rum, Amaro, Apple Brandy, and Cognacs.
When we asked Brad about his favorite holiday cocktail, he chimed in, “I’d have to say a well made Rob Roy, which consists of Blended Scotch, Sweet Vermouth, and bitters. I feel a great holiday cocktail should excite your vision, aroma, and taste.”
We asked Brad to share a few of his favorite holiday cocktail recipes for the readers to make at home, including his take on the all-time-favorite, Rob Roy. He says, “I’ve selected a couple of my favorite classics to showcase today, as well as a few of my creations, that all easily can be prepared at home this holiday season, for you to “shake” and “stir” for your loved ones.” Cheers!
– 2 1/2oz Blended Scotch Whisky
– 3/4oz Sweet Vermouth
– 1 dash of Angostura bitters
– 1 dash of Orange bitters.
Add ice. Stir for about 30 seconds, or until you feel is properly diluted. Strain into a coupe or martini glass. Garnish with a Luxardo Maraschino Cherry or Orange Peel.
– 2oz Pierre Ferrand Ambre
– 3/4oz Lemon
– 3/4oz Mathilde Poire Liqueur
– 1/8oz Demerara Simple Syrup.
Add Ice. Shake “long and hard” (8-10 seconds). Fine Strain into a coupe or martini. Garnish with grated Cinnamon.
– 1 Barspoon of acorn squash purée (recipe below)
– 1 1/2oz Famous Grouse Blended Scotch Whisky
– 1oz Dolin Rouge Sweet Vermouth
– 3/4oz Solerno Blood Orange Liqueur.
Add Ice. Shake “long and hard” (8-10 seconds). Fine Strain into a coupe or martini glass. Garnish with Sage leaf.
For the Acorn Squash purée take one acorn squash, roast in the oven until soft. Peel Squash, and remove all seeds. In a VitaMix combine Squash, 1oz Lemon, and 1/2oz Maple Syrup. Blend.This purée should get you about 20 cocktails.
La Grand Cafe
– 1 1/2oz Grand Marnier
– 1 1/4oz Rittenhouse Rye Whiskey
– 1/4oz St. George Nola Coffee Liqueur
– 1/2oz Lemon
– 4 dashes of Fees Bros Aztec Chocolate Bitters
– 3/4oz Egg White.
Add ice. Shake “long and hard” (8-10 seconds). Fine Strain into a coupe. Garnish with discarded Orange Peel and grated Nutmeg.
Katie Bodell is the Blog Editor for Trekaroo, the largest family travel website in the U.S. She is also a freelance writer, a happy wife to her best friend, and a mom to three sweet California girls. See more on: Trekaroo | CheapOair | Google+ | Twitter.