On any given day, at least 20 guests in the know at The Saint Andrew’s Golf Club in Hastings-On-Hudson, N.Y., order “The Crazy Eddie”—and prefer that it be mixed by its creator, the indomitable, ever-good-natured Eddie Kopec, who has been tending the club’s bar for 37 years.
Possessing an unerring memory for who wants which drink in what type of glass—and a 12 handicap on the golf course—Kopec created his signature concoction about five years ago, “when a guest kept asking me for a refreshing drink,” he recalls. To prepare it, he combines about two ounces of vodka with ginger ale and lots of ice, then tops off the 16-oz. glass with a few ounces of sours.
“Many requests are to-go, so I’ll pour ‘The Crazy Eddie’—named for me and that guy on TV who used to hawk electronics—into our own clear-plastic, logoed cup with a lid,” Kopec says. “Sometimes I’ll take it out to them when they call me on their cell phones—usually around the 8th or 9th hole.”
When members clamor for something other than “The Crazy Eddie,” Saint Andrew’s offers a “very progressive wine list,” says former Executive Chef/House Manager Patrick Wilson. “The least expensive wines have a higher percentage markup, so if you buy an expensive bottle here, it’s less expensive than in a liquor store—that gives the perception of great value,” Wilson explains. The minimum per-bottle price is $35, with several choices at that price point, and on up to $350 per bottle.
Savoring Sangria
At the POM restaurant at Fantasy Springs Resort & Casino, in Indio, Calif., Executive Chef Eddie Rieger finds guests often thirst for the location’s signature Red or White Sangrias ($7 per glass; $24 per specialty glass pitcher). POM’s Red Sangria is prepared from red wine, orange liqueur, cognac, and fresh-cut citrus fruit; the White Sangria is a combo of white wine and Calvados, with a raspberry/peach infusion. Either one provides an upscale yet casual accompaniment to a meal or bar food.
Local/Organic Brouhaha
Recently, Russell Scott, Executive Chef at Isleworth Country Club, Windermere, Fla., added Orlando Brewing Company’s organic micro brews to the club’s on-tap selections. “They’re organic and they’re local [in fact, the company is the only organic brewery in Florida],” Scott explains. “Plus they have a tall thin, smaller format [five-gallon ‘slim kegs’], so making a commitment to serve a wider variety doesn’t mean you have to pull out a brand to put in a new brand.”
This summer, Scott has created a new event to generate member interest, offering barbecue classes plus beer tastings every Tuesday—and Orlando Brewing Company (OBC) brings out “fresh kegs” (that is, 1.3 gallons of beer, a wee keg that fits in a portable refrigerator), to pair with various barbecue items.
During a recent class at Isleworth, OBC president John Creek poured blond ale, red ale and Olde Pelican, an English-style pale ale (see photo, above), all from fresh kegs, according to Cindy Cain, company co-owner and office manager. “Now, thanks to guest preference, Olde Pelican is regularly available at the club,” she says.
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