101 Best New Cocktails, 2012: Court of the Crimson King by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada
Court of the Crimson King
Adapted from a recipe by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.
“Delicious, festive cocktail… everyone says it tastes like Christmas! When you see its gorgeous colour, the origin of its name will be quite evident. Cheers!” Wes Galloway.
30 ml (1 oz) ruby port
22.5 ml (.75 oz) kirsch
15 ml (.5 oz) apricot brandy
7.5 ml (.25 oz) Campari
5 drops Cinnamon Tincture*
1 orange twist, as garnish
Stir over ice and strain over good, solid ice cubes in an old-fashioned glass. Squeeze the twist over the drink, then add as garnish.
*Cinnamon Tincture: Tightly pack a mason jar with quality cinnamon bark (not stick, as they are steamed before they are rolled and lose some intensity). Top up with high-proof vodka or grain alcohol and let sit for 6 weeks. Strain through a coffee filter and bottle. This is a very versatile tincture that tends to come in handy.
gaz sez: Wow! This baby’s all over the place. How the hell Wes thought to put all of these ingredients together in a glass is completely beyond me. The formula looks like this drink was created so that some guy threw a big party and these were the only things left the next morning so he mixed them all together!
That said, though, I really love this drink, and I think it says much for Wes’ ability to figure out what will go with what. The kirsch adds a fine backbone to the drink, and everything else seems to play off that. This is one of those drinks that’s very interesting on oh-so-many levels.
This is one of 2012’s 101 Best New Cocktails.
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