The OC9 Bar

Post Comment

The OC9 Bar is gonna be hoppin' this year. I'm super excited about our new Bar Manager Harry. He's paired some nice cocktails with our dinners. They'll be served at our

 Happy Hours from 4-6pm daily

 Our bar is stocked completely through donations from camp members, so we hope most of you can bring some Spirits to keep it all flowing. We can ALWAYS use soda water, juices, Mixers and non-alcoholic drinks. Bring beer too if that's your sweet spot, especially home brew for tastings.  We can do Burn Flights :)

Here's the nightly list of amazing drink specials that Harry put together to give you an idea of what to bring. 

  • Sunday Sangria &Sparklers. We need good fruity Red and White Wines/Sangria and a nice variety of sparkling wines. This will also be our little "Grand Opening". Maybe bring your favorite bar food or something regional to share your local flavors. This is Spanish Countryside night( Paella).
  •  (Special request, one of my favorite flavor profiles in the world is Limoncello. It's a great palate cleanser and perfect for Paella night, how amazing it would be to have a variety of Limoncello from all over the world, (including homemade) tonight and for the rest of the week <3. So Good! 
  • Margarita Monday-  What's your favorite Margarita? Do you have a signature blend? Something unusual? Tequila Shooters? Bring some Tequila and mixers and additions to make it happen. Show us what you've got and share your favorite recipe. Bring some South of the Border snacks to share at the Bar.( this is Mexican Street Food night)
  • Fat Tuesday Hurricanes- think light and dark Rums here, and a nice variety of fruity juices. Bring your favorites, what's fresh and what sounds good. What's the best Rum you've ever had? Bring some? Also, Harry has a special treat coming from the bar for dessert to go with our Beignets :) 
  • Wednesday- Peach Mint Julep- what? Yes please. I'll take 3 of those for sure. We need Bourbon. Lots of Bourbon. Really good Bourbon. And some Peach juice. We'll handle the fresh mint. Backyard picnic snacks for the bar( This is Regional BBQ Blowout Night).
  • Thursday- White Linen w/Cardamom Bitters. For this one, Harry says we need Gin, some lovely well made gin. We'll cover the rest, so just focus on the Gin, Hendricks? Home infused? (This is Mediterranean Feast Night).
  • Friday Night Luau- Mai Tai- we need light rums, Triple Sec, lime, orange, and pineapple juices, grenadine, and lots of love! This is our camp party, so these will be poured well into the evening. Get ready for a good time and some dirty dancing barefoot on the (Playa)beach. 
  • Saturday Brunch Burn Day Bloody Mary Competition- that's right, get all the details on the Bloody Mary page, bring some Bloody fixins for the bar and join the fun! Enter your best Bloody for a chance to win a super Bloody prize.
  • Saturday Night- Zombie or Jet Pilot- we need some Bacardi 151, more light and dark rums, apricot Liqueur, lime juice, grapefruit juice, and some cherries. 

Does something leap out at you? Do you feel called to try a certain drink? Can you make it better than anyone you know? Don't be shy here. Bring what it takes to make it and let's drink it!

Harry has a spreadsheet to keep track of all donations, please email him directly and let him know what you can bring so we don't end up with 50 bottles of cheap Vodka. He's creating a wish list that will get posted here with suggestions.

  If everyone brings one bottle of wine or Sparkling, one bottle of Liquor, (one bottle of Limoncello to keep in the freezer), and a couple bottles of juice/mixers/soda, we'll have more than enough for the entire week. If you don't drink, bring non-alcoholic options because you're not alone :) 

Email Harry Here: sa_hf@sbcglobal.net

Be specific, let him know what you are donating and how much you are bringing. Together we'll have the best stocked bar on Playa and can proudly invite guests.(I'd like to extend invites to the other stations). 

 If you're interested in picking up some shifts at the bar, that info is on the Camp Shifts page.

 Here's a little bit about our new Bar Manager Harry in his own words, help me in giving him a warm welcome.
I grew up in a community in Michigan known for its pristine water supply - Flint.  I made the decision to move to California while there were still manufacturing jobs, and before Michael Moore started making movies.
For the last 15 years I have been found in mostly small, fine dining restaurants in the Sacramento Area, wearing a range of hats.  I have worked as a Sommelier, have a Level I certificate from the Court of Master Sommeliers and have been the wine buyer for several restaurants.
When not looking glamorous and slinging bottles on the weekends during dinner service, I am commonly found behind the bar (and occasionally in front).  
I’ve been told that I make a pretty good Bloody Mary (you can be the judge!) I have a passion for Tiki cocktails, and have been known to sip on Blanco Tequila or aged Rum in my leisure time.
I’m excited beyond words to be the Bar Manager of Camp OC9 for 2017, I'm looking forward to meeting everyone, and can hardly wait to return to BRC and to volunteer again as a Ranger.




 




Does anyone have a smoking gun? I'd love to play around with some smoked drinks this year. I'll be bringing some infusions, bitters, and special garnishes. (We could smoke cheese too)!
We also have two new blenders for the bar and a nice huge light up Neon dry erase board to list the Specials and create some nice evening ambiance.

 It's not exactly Cheers, but everyone will still know your name. Cry Havoc!        

Tags:

Share:

0 comments