Drinking Buffalo Milk on Catalina Island | KCET
Drinking Buffalo Milk on Catalina Island
Buffalo Milk's origins trace back to the mid-seventies to Two Harbors, the island's small town on the western end. During winters, tourism was down, so bartender Michael Hoffler would experiment with new drink creations for servers at the Harbor Reef Restaurant. Then one day, he found the one that stuck. "It was quite a hit from day one," explained Ann Luchau, who was a server at the restaurant where it is still a menu item today.
Since then, the drink has traveled across the island and become a tourist favorite. As former local bartender, and now Avalon's visitor center manager, Samantha Prince describes it, it's like "a white russian gone island crazy." Variations may be found bar to bar, here's how Prince learned it:
In a hurricane glass...
half shot of creme de cocoa (dark or light)
half shot of kalua
half shot creme de banana
one shot of vodka
Fill rest with half and half, ice and blend. Top with whip cream and sprinkle with nutmeg. To make it a "buffalo bowl," add a floater (about a half shot) of patron cafe.
The art of Jasper Johns has changed over the decades. His works have taken on a whole new set of meanings in our present-day political climate. All of which makes this landmark exhibition at the Broad as fresh and timely as it was 60 years ago.
Today, Baskin-Robbins is nearly ubiquitous, with ice cream shops found everywhere from Canada to Colombia, the United Kingdom to Korea. Yet, the roots of this globally dominant brand run deep in suburban Los Angeles.
KCET's Val Zavala is retiring. Complete a "Val-entine" to share your memories.
Val Zavala, anchor, producer and award-winning journalist, of KCET’s “SoCal Connected” is retiring after three decades of covering Los Angeles.
- 1 of 8
- next ›