The new cocktails keep coming out of the basement laboratory. The latest, Lee Trevino, is another quaffable, easy-drinking option (alongside SPF 2020 and old standby the Comal Swizzle), inspired by rival golfer Arnold Palmer’s namesake concoction (half lemonade/half iced tea), and the related “John Daly”, which is an Arnold Palmer plus vodka.
The initial idea came from chef Matt, who suggested a tequila-based twist on the Arnold Palmer. The “lemonade” in the Lee Trevino is a complex affair, consisting of house-made Meyer lemon marmalade and fresh lemon juice. Add Cimarron blanco tequila infused with mango black tea and some Erdinger Weissbrau, shake on ice and serve tall – voila! It’s either a deconstructed tequila-based Arnold Palmer or a fortified Bavarian spring shandy, but either way it’s delicious.
For those of you who aren’t golf fans, Lee Trevino is a legendary Mexican American golfer who played his best golf in the seventies. He has won every significant tournament except the Masters and is also a very funny man. He once quipped, “I played the tour in 1967 and told jokes and nobody laughed. Then I won the Open the next year, told the same jokes, and everybody laughed like hell.” After he was struck by lightning at the 1975 Western Open, Trevino was asked by a reporter what he would do if he were out on the course and it began to storm again. Trevino answered he would take out his 1 iron and point it to the sky, “Because not even God can hit the 1-iron.”
Probably my favorite Lee Trevino tidbit is that early in his career he wore a Band Aid to cover a tattoo of his ex-wife’s name.
JP (with input from MC)
New taco on the menu tonight only: beef cheek barbacoa, guajillo salsa & pickled onions.
Arriving from Oaxaca, the culinary heart of Mexico, chef and author Susana Trilling will offer a one-day-only cooking class and lunch at Comal. Trilling is an internationally recognized authority on Mexican cooking and has inspired fans with her cookbook, “Seasons of My Heart, A Culinary Journey Through Oaxaca, Mexico” and PBS series of the same name. She has also appeared on numerous television programs from the Food Network to the Discovery Channel. She now shares her love of cocina Mexicana with students from all over the world at her cooking school, Seasons of My Heart in Oaxaca.
On Thursday, April 11th, Comal’s executive chef Matt Gandin, who studied with Trilling before opening Comal, will open his kitchen to the master chef. She will hold a cooking class, discussing the ingredients, techniques and culinary secrets that make Oaxacan cuisine so seductive and demonstrating several classic Oaxacan dishes. At the end, guests will sit down to enjoy a multi-course lunch of the dishes that Trilling has prepared in Comal’s dining room.
When: Thursday, April 11 – Class will start at 10AM with lunch at 1PM
Where: Comal, 2020 Shattuck Avenue in Berkeley (at University)
Price: $50 per person, including cooking demo and lunch
To purchase tickets, click here. Seating is limited to keep the class size intimate.
For more information, send email to email@example.com