Bosscat is our local multitasker. I drank at the bar with family, celebrated National Hamburger Day there and spent quality time with their expansive collection of whiskey (at over 150 labels, it's probably the largest selection in the county). It's unapologetic, Southern-inspired comfort food– and eaters wouldn't have it any other way.
In fact, I found myself there again. The man, myth and legend Dale DeGroff was on site to teach a class on bitters. I sniffed and sampled our way through a variety of tastes, learning how a few drops can profoundly change a cocktail. And when it was all over, it was time to eat.
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I couldn't decide between their shrimp and grits or tomato bisque with mini grilled cheese, ordering both for the table. It would be an insult to not request their spirit of choice, so instead of poring over a seemingly endless list, I cut to the chase and browsed their short list of house cocktails. This is how I found this–yes–smashing beverage.
My relationship with Jameson isn't the greatest–“tumultuous” probably best describes it. But I wasn't gonna let that hesitation prevent us from having a fine meal, either. Why? Because peaches! Leave berries to breakfast. The fuzzy-skinned fruit was muddled down, with lemon and simple syrup mixed in. It was sweet, but not cloying for some reason–most likely because of the mint. Good job, mint!
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.