bobby batugo bartender/mixilogist tip’s restaurant santa clarita ca.

https://scvhistory.com/scvhistory/tn7501.htm

I grew up in the North San Fernando Valley and 15 minutes away was TIP’s Restaurant in Santa Clarita. Although I was too young to go drinking I knew of Bobby Butugo the bartender at Tips through some friends who were slightly older, they sat the bar with him many times and I enjoyed their stories. Bobby won many competitions including the Bartenders Guild Awards.
Meet World Famous Bobby Butago. https://scvhistory.com/scvhistory/tn7501.htm ?

img]https://tikicentral.com/uploads/4836/5af1322f.jpg[/img]

I want to try The Icy Sea!!!!

On 2018-05-08 09:25, HopeChest wrote:
I want to try The Icy Sea!!!!

Hell yeah! Let us begin the recipe hunt!

Edit:

I've found a recipe on page 128 of this pdf for the "I.C.C.", listed as Batugo's 1st prize entry into the '73 contest. It has most, but not all, of the ingredients listed in the article.

https://www.collectif1806.com/collectif-library/Collectif1806-1976_INTERNATIONAL_GUIDE_TO_DRINKS_E.pdf

[ Edited by: PalmtreePat 2018-05-09 13:25 ]

Oh how brilliant - nice one, mate!

From PalmtreePat's link:

...and from the article:

The only three-time national champion in United States Bartenders' Guild competition, Batugo won the International Cocktail Competition in 1973 with his drink, The Icy Sea, which used gin, rum, Amaretto, grenadine, triple sec and tropical fruit juices.

Time to get experimenting!!

Looks like both PR and VI rums were bottled under the Carioca label, so Don Q or Cruzan should cut the mustard on that front.

Damn! I'm currently living in the Santa Clarita Valley and I'd kill for a decent cocktail ANYWHERE, tiki or otherwise! This town is nothing but wine and beer, sheesh.

Took a stab at the as-written recipe yesterday. I wasn't sure if "sweet and sour lemon juice" meant sour mix or actual sweetened lemon juice but I went with the latter, about 1/2 teaspoon of sugar dissolved in half an ounce of lemon.

This drink is very light and crisp, goes down almost too easily. Good for afternoon sipping on a hot day.

I also tried a version that incorporated the amaretto and triple sec mentioned in the article. I noticed that in some of Batugo's other recipes he specifically used Disaronno so I went with that. Used a generous 1/4 oz each. I think the Disaronno could come through a bit more but the orange liqueur a little less. I know Ferrand bills their product as a "true triple sec", but one of the less assertive, lower shelf products like Bols or somesuch might work better here.