The Dandyism of the Dive Bar with Kirk McPherson

This week, we take a look at what exactly makes a dive bar with Casey's bartender Kirk McPherson! What distinguishes a dive bar from a neighborhood bar? Can you ever intentionally open a dive bar? And why is some of the best live music found in dive bars? We attempt to answer all these questions and more on this week's episode!

Cocktails discussed:

Foxfire Fizz

1 oz. Figueroa Mountain Brewing Danish Red Lager

1 1/2 oz. Surf City Still Works Bourbon

3/4 oz. fresh lemon juice

1/2 oz. Amaro Sfumato Rabarbaro

1 egg white

Pour the beer into a fizz glass. Combine the remaining ingredients in a shaker, and dry shake for around 30 seconds to emulsify. Add aice, and shake again until chilled, around 20 more seconds. Strain into the fizz glass over the beer. 

CBGB 

2 oz. Malahat Spirits Rye Whiskey

1/2 oz. Fernet Vallet

1/2 oz. Maraska Maraschino Liqueur

Inspired by the Red Hook cocktail created by Vincenzo Errico, as printed in Spirited by Adrienne Stillman

Combine all ingredients in a mixing glass with ice, and stir until well chilled. Strain into a chilled coupe glass, and garnish with a brandied cherry.