Bitter Bite by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania
Adapted from a recipe by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania.
“This baby has a good new feel, and this sort of combinations gives a new perspective on the sour type drink.” Daniel-Grigore Mostenaru.
30 minutes Jägermeister (from the freezer)
25 minutes Liquore Strega (from the freezer)
3 seconds Peychaud’s bitters
1 sour cherry, as garnish
Place all into a tin, add ice and throw the libation into an empty shaker, then pour back into the ice-filled shaker and throw again ( two throws otherwise you will over-dilute the concoction). Strain into a chilled cocktail glass and add the garnish.
*** throwing has nothing to do what so ever with the “roll it” or ”rock it” technique … it is a way of preparing a drink (similar to the Blazer, not including flames) ***
gaz sez: This particular Romanian cat has got my number, and he shouts it loud and clear. How can these bold flavors come together so damned well in the glass? Is he just lucky? Crazy, perhaps? Whatever gives here, Daniel-Grigore Mostenaru knows exactly how to get my attention. Last year I think I shouted him out as the Sid Vicious of the bar scene. And this year he just comes back for more, throwing conventions to the wind and playing his own tune. Luckily for us, it’s a melody that anyone with a heart that’s bold and true can hear. Keep ‘em coming, Sid.
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