Featured Mixologist Danny Ojinaga

Featured Mixologist Danny Ojinaga

Name: Danny Ojinaga

Hometown: Petaluma, CA

Nationality: Spanish/Mexican/American

Birthday: February 20th

Sign: Bars Open

Where You Bartend: Mario & Johns Tavern

How Many Years Bartending: 15

Favorite Cocktail: Rye Old Fashion, hold the fruit & soda H2O… Or a Margarita

Favorite Beer: Miller High Life

Favorite Shot: Michter’s American Whiskey &/or Fernet… neat in a rocks glass please

Favorite Bar In The World To Have A Drink: Monti’s Rotiserrie & Bar and Jackson’s Bar & Oven- Santa Rosa, CA – West in Vancouver B.C. and Rush Lane in Toronto, Canada

Danny’s Own Signature Cocktail: “John Chapman” (aka Johnny Appleseed)

Danny's Own Signature Cocktail: "John Chapman" (aka Johnny Appleseed)

Danny’s Own Signature Cocktail: “John Chapman” (aka Johnny Appleseed)


  • 1 3/4 oz. Spirit Works Gin
  • 3/4 oz. Gran Classico
  • 3/4 oz. Lemon Juice
  • 3/4 oz. Apple & Fennel syrup*

Preparation: Add all the ingredients to a shaker tin. Add ice. Seal with other shaker tin. Shake. Shake. Shake. Double strain into a chilled Coupe glass. No Garnish. Just smile and serve. Cheers!

*Apple & Fennel syrup preparation:

Peel and chop four apples, a green, a yellow, and 2 Braeburn (I used apples from my friends organic apple orchard)

  • 1 Star Anise
  • 3 Cloves
  • 6 Cassia Chips
  • 3-4 Fennel Fronds (depending on size)

In saucepan, toast the anise, cloves & cassia chips along with half the apple peels for up to a minute. Add 2 cups of filtered water. Once at a boil add the rest of the peels and pieces and cores, along with 2cups of Organic Cane Sugar. Reduce heat and stir until the sugar is dissolved. Add the fennel fronds and let simmer for 15 minutes. Turn off heat, cover and let marinate for 45 minutes. Double strain, using a cheese clothe, into a sanitary bottle/jar of your choice. Presto

Any Links You Would Like To Share: Facebook.com/MarioandJohnsTavern, Twitter.com/BarTheory8, Instagram.com/Cart00nDan