Tiffin Project

Friday Cocktail: “Mickey Rourke”

by Gerry Jobe on May 18, 2012

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On a recent trip to Vancouver, I had the privilege to climb the stairs high above Save-On-Meats and witness the makeshift Boxing-Gym for the service industry known affectionately as “The Meat Locker.” Inside, skipping rope and sweating up a storm was a veritable “Who’s-Who” of the Vancouver Service industry training for “Aprons for Gloves” a program created to benefit and support youth boxing programs at the Astoria Boxing Gym that are in desperate need. It was so inspiring to see Arthur Wynne of The Union Bar, side by side with Chef Dale Mackay of Ensemble, Julia Cumo of The Keefer Bar and many others being put through the paces by Brian “Main St.” Grant of Pourhouse to support this worthy cause. So to all involved in Aprons For Gloves, I cheers to you with the “Mickey Rourke” a cocktail named after the boxer-turned-actor-turned-boxer-turned-actor again. This program is by far the most inspiring thing I’ve ever witnessed in the service industry, where members are grinding it out to better themselves and the programs for youth in need. Please support “Aprons for Gloves by sponsoring your favorite industry member: click here

“Mickey Rourke”

  • 2oz Jameson Irish Whisky
  • 2oz Crannog Backhand of God Reduction
  • 1oz Lemon Juice
  • 1oz egg white
  • 4 Dashes Pourhouse Boker’s Bitters
  • Dry shake ingredients, then add Ice, Shake again and double strain into glass

Backhand of God Reduction: Combine equal parts of flattened Backhand of God with Sugar and Reduce over heat until syrup.

~ Gerry Jobe

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