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On the road, whenever I want to discover something new - a funky place to eat, an overlooked point of interest, or a popular dive bar - I ask the locals. On our recent motorcycle journey around California, Zach and I made a habit of interacting with the natives, and - for the most part - we were well-rewarded for our extroversion.
The lesson we learned on this trip, however, was that bartenders are the exception to that rule. On three different occasions, in three different bars, we asked local servers to prepare for us their cocktails of choice. I think that was a bad idea, but I can’t be sure, as significant portions of our brains were destroyed by the following toxic libations.
At our first stop, the Silver Dollar Hofbrau in Fresno, our waitress, Annie, had the barkeep whip up her preferred shortcut to intoxication. Neither Zach, nor I, nor his brother Aaron, could guess a single ingredient in this syrupy sludge.
Annie Special
- 1 oz. Dr. Pepper
- 1 oz. Malibu rum
- 1 oz. Bacardi 151 rum
- 1 oz. Disaronno Amaretto
Across the street at the Ramada Hotel bar, the misguided mixologist drawled, “Sometimes I just grab bottles. I don’t even know what I’m makin’.” If he hadn’t said it, we would’ve guessed.
Ramada Special
- 1 shot Drambuie, dropped into
- 1 pint light beer
Two days later, in Lompoc, we were introduced to Jasper’s, which - despite its noxious signature drink, served at room temperature - is now my favourite bar in the world.
Jasper’s Special
- 1 oz. Crown Royal whisky
- 1 oz. peach schnapps
- 1 oz. Red Bull
4 Comments
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I could have used some of that 151 to dissolve the bugs from my teeth in Nicaragua. Can’t wait for more pics!
Rubber side down!
Where’d you get that motorcycle?
The bikes were rented from EagleRider. As our daily radio traffic reports will confirm (”A motorcycle is down in the left lane of the 405 at Western,”) owning a bike in L.A. is suicidal.
Crown Royal, huh?