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    Big reveal: Santa Claus (Kimio Bazett, allegedly) has slimmed down, taken up triathlons and co-owns two midtown dining and drinking establishments. Watch for a new Santa this year.

Golden Bear’s annual hot toddy competition heats up tonight

Published: Monday, Dec. 9, 2013 - 9:46 am

The Golden Bear’s hot toddy competition has become a fixture on the local nightlife scene, and it’s easy to see why.

The competition is stiff, the atmosphere jovial and even the worst entries have plenty of alcohol in them. Actually, there won’t be any bad drinks served. Only the best of the best are invited to vie for this title.

The 3rd Annual Santa's Tavern & Hot Toddy Competition is tonight at 7 o’clock at The Golden Bear, 2326 K St. Judges include executive chef Ravin Patel and barman Chris Dooley, both highly regarded talents at Ella Dining Room & Bar.

While I stop short of offering unsolicited medical advice, I’m told that the classic hot toddy is pretty much a cure for all that ails you. Traditionally, it was the elixir you had right before you went to bed. It helped you sleep, made you better looking, more successful and a hit with the opposite sex — at least until you woke up to reality. And when reality gets you down — it’s hot toddy time again. See how this works? It’s all part of the circle of life.

This hot toddy competition should inspire all kinds of creativity because the recipes for this drink can vary greatly, beginning with liquor, water, sugar and a variety of seasonal spices like nutmeg, ginger and cloves — served hot, of course.

My new copy of “Cocktails: The Bartender’s Bible” (11th Edition) by Simon Difford, actually has three hot toddy recipes — two with Scotch and one with cognac.

Sweeteners include honey, cane sugar or some combination therein.

Which hot toddy is best? Show up at The Golden Bear, drink with an enthusiasm tempered by common sense and fair play, then savor the aromas, spices and warmth of the hot toddy done well.


Call The Bee’s Blair Anthony Robertson, (916) 321-1099. Follow him on Twitter @Blarob.

Read more articles by Blair Anthony Robertson



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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