101 Best New Cocktails: Smokey Ol’ Scribe by Tim Robinson, Twist, London

by Gaz Regan · Sunday, September 22nd, 2013 · 101 Best New Cocktails, 101 Best New Cocktails 2013

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Smokey Ol’ Scribe

Adapted from a recipe by Tim Robinson, Twist, London.

“This cocktail—one of the 2 winners of Luxardo Masters of Maraschino 2012—began life as a variation on The Last Word, using standard Maraschino and Green Chartreuse. I then picked up a lovely bottle of vintage Maraschino and started playing around – I found that it had a richer, earthier marzipan profile than the standard non-vintage bottling which the Green Chartreuse overwhelmed. The V.E.P. bottling of the Yellow is more subtle than the Green but has plenty of depth which stands up to the amazing powerful smokey notes of the Tobala. The D&B bitters bring out the sweeter and herbal notes while my Black Pepper syrup finishes it off with a healthy kick which accentuates the cherry of the Vintage Maraschino which is very much the star of the piece,” Tim Robinson.

20ml (.66 oz) Vintage Maraschino Liqueur (approx 1975)Smokey Ol Scribe

25ml (.85 oz) V.E.P. Yellow Chartreuse

25ml (.85 oz) Del Maguey Tobala (Wild Mountain) Mezcal

25ml (.85 oz) fresh lime juice

10ml black pepper syrup*

15ml egg white

Spritz Dandelion & Burdock Bitters

long tightly-curled twists of lemon & lime, as garnish

Spritz the inside of a chilled coupe with the bitters using an atomizer.  Dry shake all the ingredients except bitters, then shake again with cubed ice.  Double strain into the prepared chilled coupe, and add the garnishes.

* Black Pepper Syrup

200ml (6.75 oz) water

200gm (7 0z) white sugar

40gm (1.4 oz) black peppercorns

5g (.15 oz) cardamom pods (cracked)

5g (.15 oz) coriander seeds

10ml (.33 oz) vodka

15ml (.5 oz) fresh lemon juice

Bring the water to the boil, then crack the peppercorns, cardamom & coriander and add to the water. Simmer for 30minutes then remove from heat. Once the pot is cool to touch strain the peppercorns and discard. Return the spice-infused water to the pan and bring it up to a gentle simmer. Add the sugar and remove from heat and stir until dissolved.  When the syrup has cooled, add the vodka and lemon juice and bottle the syrup in an airtight container.

gaz sez:   Well done, Tim.  You managed to confuse me to all hell.  I’m quite sure that your version of this drink is far better than the one that I was able to make using regular maraschino and regular Yellow Chartreuse, but my version was pretty damned fabulous all on its own.  Your black-pepper syrup is bloody divine, too.  Thought I should mention that.

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