Archive for the ‘101 Best New Cocktails’ Category

101 Best New Cocktails: Full Blood by Michael Gatlin, Evo, Portland, Maine, USA

Saturday, July 4th, 2015

Full Blood

Michael Gatlin, Evo, Portland, Maine, USA

“I run the bar program at Evo, a Mediterranean restaurant in downtown Portland that specializes in exotic recipes from the Levantine region. In creating the menu my aim was to bring some of the elements from the region and make them accessible to a drinking crowd. The name Full Blood refers to the Sanguinello orange grown in Spain and Sicily.” Michael Gatlin

IMG_040845 ml (1.5 oz) Metaxa 5 Stars

15 ml (.5 oz) Lillet Rouge

15 ml (.5 oz) blood orange puree

22.5 ml (.75 oz) fresh lemon juice

7.5 ml (.25 oz) Basil Honey Syrup*

Shake over ice and strain into a chilled cocktail glass.

*Basil Honey Syrup: Bring 1 cup honey, 1 cup water, and 12 basil leaves to a simmer and let rest until cool. Strain and refrigerate.

gaz sez: I’ve a soft spot in my heart for Metaxa, a sweet, herbal Greek spirit that most folk think of as a brandy, since in the 1970s we used to make Continental Stingers with Metaxa and Galliano, and they went down rather well at the time, though I doubt they’d hold up today. There’s no denying that Full Blood is a sweet drink, too, and it’s a delightful sweet cocktail that, in my opinion, would sell well in any bar in the world.

 

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101 Best New Cocktails: Ambré Carré by Agostino Galli, Lacerba, Milano, Italy

Thursday, July 2nd, 2015

Ambré Carré

Agostino Galli, Lacerba, Milano, Italy

“I created this drink as a thank you for a present from a dear friend of mine, Claudio, who took three bottles of Noilly Prat Ambré from Noilly Prat distillery as a present for the bar staff. He likes France and strong dry drinks, so I also tried to celebrate a really good drink like Vieux Carré and that concept of mixing.

From the Bulleit rye I feel the spices coming to the forefront helped by the sweet cinnamon, candied orange, Sauternes wine of Ambré vermouth. These are followed by hints of peaches and cherries, which work perfectly with the wood taste of Hennessey.  that help the strong and long finish. Balsamic notes follow, and the spices in the Absinthe lift above the meld of herbs with a refreshing taste, and give complex aromas. The Gran Classico aromas present a multi-faceted bitter-sweet viscosity, highlighted by sweet rhubarb, the bitter of gentian root and orange peel blend with wormwood, vanilla and resin-y notes. It helps me to balance and alternates between the sweet and bitter. Lemon oil completes the picture.” Agostino Galli

Ambre-Carre - Copy30 ml (1 oz) Bulleit rye whiskey

30 ml (1 oz) Hennessey cognac

30 ml (1 oz) Noilly Prat Ambré vermouth

10 ml (.33 oz) Gran Classico Bitter

2 dashes The Bitter Truth orange bitters

1 dash Absinthe (Agostino prefers Duplais Verte)

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez:  Here’s one of those recipes that doesn’t make a great deal of sense on paper, but drinks beautifully in the glass.  Make me just one more, please . . .

 

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101 Best New Cocktails: French Old-Fashioned by Pete Volkmar, Gourmet Galley Catering, CT, USA

Sunday, June 28th, 2015

The French Old-Fashioned

Pete Volkmar, Gourmet Galley Catering, North Stonington, CT, USA

Josh and Pete

Pete is pictured here behind the bar at Painter’s, Cornwall-on-Hudson, with Joshua Levie from The Richardson, Brooklyn, wearing the baseball cap

60 ml (2 oz) Michter’s US1 Kentucky Straight Rye Whiskey

7.5 ml (.25 oz) Green Chartreuse

2 dashes Dale DeGroff’s Aromatic Bitters

2 dashes Regans’ Orange Bitters No.6

1 large orange twist for oil and garnish

Stir all ingredients well over ice and strain into a chilled rocks glass. Optionally, the drink may be mixed and stirred in the glass it will be served in. Bend and squeeze the orange twist, shiny side toward the mixed drink, to release the oil onto the drink’s surface. Rub the rim of the glass with the bent orange twist and drop it into the drink. Serve on a cocktail napkin.

gaz sez: There’s something about an Old-Fashioned; a Wicked, Whiskey Old-Fashioned . . .  And this one takes the cake as Kentucky meets France in complete harmony, and Dale’s bitters and my bitters jump into the fray, too.  Nice one, Pete!

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101 Best New Cocktails: Voodoo Vie by Bystrik Uko, Oblix Bar, London, UK

Friday, June 19th, 2015

Voodoo Vie

Bystrik Uko, Oblix Bar, London, UK

“Another interpretation of a world famous cocktail, the Mai Tai. If you are looking for a new mystic rum classic cocktail, definitely you should try this. And the Banana and Cinnamon Shrub is so easy!” Bystrik Uko

Voodoo Vie - Copy60 ml (2 oz) Zacapa 23 rum

20 ml (.66 oz) Monin caramel syrup

20 ml (.66 oz) Banana and Cinnamon Shrub*

15 ml (.5 oz) fresh lime juice

3 dashes walnut bitters

2 to 3 mint leaves, as garnish

2 to 3 caramel sticks, as garnish

Shake well over ice and strain into an ice-filled ceramic cup. Add the garnishes.

*Banana and Cinnamon Shrub: Combine 900 g (2 lb) chopped bananas, 600 g (2 cups) caster or superfine sugar, 600 ml (2.5 cups) water, and 3 cinnamon sticks in a saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20 minutes. Strain through a sieve and let cool, then add 350 ml red wine vinegar. Bottle and store in the refrigerator.

gaz sez: Mai Tai, Your Tai, Her Tai, More Tai.  However you pour it, the Mai Tai spurs creativity all over the world, and if that’s what rocked Bystrik Uko’s boat when he came up with this one, his vessel didn’t sink—it sailed off into the sunset with a big grin on its bow.  And his Banana and Cinnamon Shrub is just fabulous—don’t miss it.

 

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101 Best New Cocktails: White Walker by Sky Huo, Earl’s Juke Joint, Sydney, NSW, Australia

Friday, June 12th, 2015

White Walker

Sky Huo, Earl’s Juke Joint, Sydney, NSW, Australia

White Walker Huo Shimeng

“Basically, it’s a white tequila Martinez. Dolin Blanc works as a connection of blanco tequila and maraschino liqueur. This drink is simple and easy to make. But different variations of tequila or mezcal could be used.” Sky Huo

White Walker45 ml (1.5 oz) Don Julio blanco tequila

20 ml (.66 oz) Dolin blanc vermouth

10 ml (.33 oz) Luxardo maraschino liqueur

1 dash Fee Brothers lemon bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled Nick & Nora glass. Add the garnish.

gaz sez:  My dreams are coming true this year inasmuch as many very accomplished bartenders seem to be sending relatively uncomplicated cocktail recipes to me, and this is a sign, I think, that the tides are turning back to simplicity—it’s a trend that I really like.

That said, I also encourage bartenders to keep pushing the envelope, and using their creativity to the max—without the innovators, we might stagnate a little, and that would never do.

This drink works absolutely perfectly, and Sky, who I met a few years ago, really knows her craft inside out.  I’m so happy to include her recipe here this year.

 

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101 Best New Cocktails: 1831 by Tim Laferla, Red Bar @ Bam-Bou, London, UK

Wednesday, June 10th, 2015

1831

Tim Laferla, Red Bar @ Bam-Bou, London, UK

“I created this drink in celebration of Martell cognac’s tri-centenary this year, with the vision of becoming a ‘future classic.’ It’s a simple drink with bold flavours that celebrate all the different aroma and taste notes that one looks for in a great VSOP cognac. The name 1831 refers to the year that the house of Martell first released their VSOP expression.” Tim Laferla

1831 - Copy50 ml (1.7 oz) Martell VSOP cognac

20 ml (.66 oz) Cocchi Vermouth de Torino

7.5 ml (.25 oz) Cherry Heering

2 dashes coffee bitters

1 brandied cherry, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez:  I get so few cognac-based drinks in my mailbox, and this one, very simple in design, shows a great sense of balance between all four ingredients.  And I love that Tim didn’t overthink this.  He found a formula that worked, and he didn’t let it get out of hand.

Out of interest I also tried this with Dr. Adam Elmegirab’s Orinoco Bitters, instead of the coffee bitters, and the result was an entirely new drink, but one that was equally worthy of a chilled glass.

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101 Best New Cocktails: World Traveler by Frank Caiafa, Peacock Alley, Waldorf=Astoria, New York, NY, USA

Sunday, June 7th, 2015

World Traveler

Frank Caiafa, Peacock Alley, Waldorf=Astoria, New York, NY, USA

“Created for a guest’s event, this intriguing tipple turned out to be an unintentional nod to the Old Bar. With its Holland Gin and French Vermouth and Italian Bitter (Fernet), along with an American rendition of an old world liqueur, a unique hybrid was found.

“Iris is a fine domestically produced liqueur with high floral notes and a hefty viscosity that stands up to the other ingredients, though the liqueur slot proved to be quite pliable and can be adjusted for personal taste. That said, the Italian Strega liqueur would probably come closest to achieving this profile if the small production Iris is difficult to procure. Its sister product, Calisaya liqueur would also work well. Chartreuse, maraschino, elderflower, and even a curacao such as Grand Marnier would all bring different elements to the table. Either way, I think that this ranks with only a scant few others that we created that take on the tone and soul of the Old Bar’s offerings. If only Mr. O’Connor and Mr. Solon (among the other Old Bar bartenders) were around to tell us different.” Frank Caiafa

world traveler - Copy45 ml (1.5 oz) Bols Genever (Holland)

22.5 ml (.75 oz) Noilly Prat extra dry vermouth (France)

15 ml (.5 oz) Fernet Branca (Italy)

15 ml (.5 oz) Iris liqueur (United States)

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice for 30 seconds and strain into chilled cocktail glass. Add the garnish.

gaz sez: Oh yes, oh yes, oh yes! Frank Caiafa’s drinks regularly appear in my 101 BNC lists, and deservedly so, too. And if you read his comments concerning the liqueurs in this formula, you’ll see for your own self that Frank doesn’t have a head on his shoulders, he has mixing glass in its stead—and it’s a mixing glass that knows exactly what it’s doing. Another great drink for the list, Frank!

 

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101 Best New Cocktails: High Society Cocktail by Verrier Maxime, Pollen Street Social, London, UK

Sunday, June 7th, 2015

High Society Cocktail

Verrier Maxime, Pollen Street Social, London, UK

high society cocktail maxime verrier - Copy

“This cocktail was inspired by two classic cocktails: the Stinger—cognac and white crème de menthe in a shaker, from around 1914—and the Brandy Cocktail—brandy, white crème de menthe, and angostura in a mixing glass, garnished with a lemon peel, which appeared in Modern American Drinks by George J. Kappeler around 1900.

“The name was inspired by the eponymous 1956 movie High Society starring Frank Sinatra, where the Stinger cocktail appeared. So it’s an homage to the Stinger and the close relation between Chivas and Frank Sinatra at this period. Cheers!” Verrier Maxime

 

60 ml (2 oz) Chivas 12-year-old scotch whiskyhigh society cocktail - Copy

15 ml (.5 oz) white crème de menthe

1 barspoon Fernet Branca

1 small mint leaf, as garnish

Combine all the ingredients in a shaker with ice, then thrown to the empty part of the shaker. Repeat 3 to 5 times depending of the quality of the ice, then strain into a chill coupette. Use a miniature clothes peg to attach the garnish.

gaz sez: High Society, indeed! This is a sophisticated dram that could hold its own at any posh old Gentleman’s Club in London, for instance, but it would also feel at home near a cozy wood fire when friends come over to visit. The Fernet Branca brings this baby together without once interrupting the scotch or the crème de menthe. I’ll be drinking more of these.

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101 Best New Cocktails: Pirate Hook by Justin Southam, ReviveR, Gosford, New South Wales, Australia

Monday, June 1st, 2015

Pirate Hook

Justin Southam, ReviveR, Gosford, New South Wales, Australia

Pirate Hook Sword - Copy

“This drink is the end result of a lot of experiments inspired by the Meat Hook and Vieux Carre. After much deliberation, one night whilst making a “surprise me” request for a regular, this was the riff on the classic that stuck. It also saw me through to the State Finals of the Suntory Cup Australia competition. The Pirate Hook, named for its predecessor, is still a menu item and a favourite of our rum and Manhattan drinkers at ReviveR.” Justin Southam

Pirate Hook Justin Southam Flames - Copy45 ml (1.5 oz) Mount Gay XO rum

7.5 ml (.25 oz) Punt E Mes

7.5 ml (.25 oz) Strega

7.5 ml (.25 oz) Rittenhouse 100-proof Rye whiskey

1 flamed orange twist, as garnish

Stir the first three ingredients over ice and strain into chilled coupette. Then float the rye and add the garnish.

gaz sez:  The Punt E Mes and the Strega thrust and parry in this drink, and neither one of them manages to overcome the other. Instead, they come together in harmony providing a glorious backdrop to the Mount Gay XO, the lead role here. And I do love that Justin pours the Rittenhouse Rye down a sword when he floats it atop the drink! Avast, there, Matey!”

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101 Best New Cocktails: Colleen Bawn Knickebein by Frederic Yarm, Loyal Nine, Cambridge, MA, USA

Monday, May 25th, 2015

Colleen Bawn Knickebein

Frederic Yarm, Loyal Nine, Cambridge, MA, USA

“I was introduced to the Colleen Bawn by Misty Kalkofen at Green Street Grill before her days at Drink and beyond; this gem from Edward Spencer’s The Flowing Bowl quickly became one of my favorite flips. The concept of Knickebeins—quirky layered drinks taken in a prescribed methodology as an almost rite of passage given the unbroken egg yolk aspect—came to me via John Gertsen at No. 9 Park. I thought, ‘What if you could combine the wonders of a flip with the mystery of a pousse-café in the form of a Knickebein?’ Then I made it and wondered how could something be this awesome!” Frederic Yarm

colleen bawn knickebein - Copy1 egg

15 ml (.5 oz) Bénédictine

15 ml (.5 oz) yellow Chartreuse

15 ml (.5 oz) straight rye whiskey

Freshly grated cinnamon and nutmeg, as garnish

Separate the egg, being careful not to break the yolk. Beat the egg white into a stiff meringue (my preferred method is a shaker tin with a balled up Hawthorne strainer spring).

Layer the Bénédictine and then the Chartreuse using the back of a spoon or the flat end of a Bonzer spoon handle (the densities are close enough that this part might be difficult or at least a little blurred transition-wise). Carefully float the yolk using the bowl of a cocktail spoon. Layer the whiskey as done with the liqueurs. Top with meringue and add the garnish.

Drink in the methodology prescribed by Leo Engel in 1878 in his book American and Other Drinks:

1. Pass the glass under the Nostrils and Inhale the Flavour –- Pause.

2. Hold the glass perpendicularly, close under your mouth, open it wide, and suck the froth by drawing a Deep Breath. — Pause again.

3. Point the lips and take one-third of the liquid contents remaining in the glass without touching the yolk. — Pause once more.

4. Straighten the body, throw the head backward, swallow the contents remaining in the glass all at once, at the same time breaking the yolk in your mouth.

gaz sez: Fred sent this recipe to me after I asked, on Facebook, for new Pousse-Café style drinks, and I was so taken with this formula that I decided to add it to my 101BNC list this year.  Let’s just say that the combination of Bénédictine, Chartreuse, and rye, is right up my alley.

Fred seems to have a bit of a fixation on Knickebeins! And it’s a category of drinks, created, as far as I know, by Leo Engel, author of American & Other Drinks and bartender at the American Bar in the Criterion Hotel in London, that I’m guilty of ignoring for the most part, but this variation is simply stunning. And it’s bound to impress guests. I’d better take another looks at these Knickebeins.

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101 Best New Cocktails: Stepford Sister by Jon Hughes, Bramble Bar & Lounge, Edinburgh, UK

Monday, May 25th, 2015

Stepford Sister

Jon Hughes, Bramble Bar & Lounge, Edinburgh, UK

“For a long time, I’d wanted to create something zippy and refreshing for that perfect afternoon aperitivo moment and also to work in that old tradition of-equal-parts recipes that gave us drinks like the Twentieth Century and the Corpse Reviver #2.” Jon Hughes

stepford sister - Copy20 ml (.66 oz) Beefeater gin

20 ml (.66 oz) St. Germain

20 ml (.66 oz) Amaro Nonino

20 ml (.66 oz) fresh lemon juice

5 ml (.16 oz or 1 teaspoon) sugar syrup

1 orange twist, as garnish

Shake over ice and fine-strain into a chilled coupette. Add the garnish.

gaz sez: This baby cries when she hits the back of your throat, and she fair wails when she hits the tummy. What’s she crying about: She’s seldom witnessed such a fine balance in a cocktail before. Lots of thought went into this one.

 

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101 Best New Cocktails: Gutter Garden by Chris Stanley, Catherine Lombardi, New Brunswick, New Jersey, USA.

Monday, May 18th, 2015

Gutter Garden

Chris Stanley, Catherine Lombardi, New Brunswick, New Jersey, USA.

“When devising this cocktail for spring season I wanted to put forth a bitter cocktail with the potential for a wide appeal.

“In addition to being a great standalone amaro, I have found Braulio to have a good affinity for tropical fruits, so passionfruit seemed a good match. A split base of this with soft genever, a little reinforcement of floral notes from chamomile, and the astringency of dandelion and burdock make for a pleasant, refreshingly herbaceous cocktail.

“In the end, balance really is the key—not taking any one element of flavor too far makes for the best combination. Not too potent either so it makes for a good aperitif.

“As for the name, I reasoned that the majority of the botanicals used in making the spirits, bitters, etc. are largely regarded as weeds or wild plants which are not purposefully cultivated.” Chris Stanley

Gutter Garden - Copy22.5 ml (.75 oz) Braulio Amaro Alpino

22.5 ml (.75 oz) Boomsma Oude genever

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) Chamomile Syrup*

15 ml (.5 oz) Passionfruit Syrup**

3 dashes Dr. Adam Elmegirab’s Dandelion & Burdock bitters

Shake over ice and fine-strain into a chilled cocktail glass.

*Chamomile Syrup: Combine 480 ml (2 cups) boiling water, 500 g (2.5 cups) white sugar, and 14 g (.5 oz) dried chamomile flowers in a container and agitate until sugar is dissolved. Infuse for 24 hours; fine-strain.

**Passionfruit Syrup: Combine 480 ml (2 cups) passionfruit juice , 120 ml (4 oz) water, 250 g (1.25 cups) white sugar, and 200 g (1 cup) turbinado sugar and process with an immersion blender until the sugars are dissolved. Fine-strain twice.

gaz sez: Pain in the Aristotle to make. Delightful to drink. The play between the genever and the Braulio in this drink is pretty stunning, and they form the backbone of bad guys who are willing to let the sweet kids (chamomile and passionfruit syrups) join in their reindeer games. Result: a shoot-out that never ends.

 

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101 Best New Cocktails: Gianni in Abu Dhabi by Giacomo Ellena, Lacerba, Milan, Italy

Monday, May 18th, 2015

Gianni in Abu Dhabi

Giacomo Ellena, Lacerba, Milan, Italy

“I created this cocktail for a friend of mine (Gianni) who left Italy to start a new life in Abu Dhabi. I tried to mix all his favorite flavors, making something perfect for him and that is what I got. This is a nice and fresh but at the same time a structured drink, in my opinion. It’s perfect as an aperitivo but also after dinner.” Giacomo Ellena

Gianni in Abu Dhabi - Copy45 ml (1.5 ml) calvados

30 ml (1 oz) Hennessy cognac

15 ml (.5 oz) Carpano Classico sweet vermouth

10 ml (.33 oz) Branca Menta

1 dash orange bitters

1 orange twist, as garnish

Stir over ice and strain into a well-chilled cocktail glass. Add the garnish.

gaz sez: Gianni must have been sad to leave Italy where his friend thought so much of him that he created such a fine cocktail in his honor. The calvados and cognac go together well, here, and the Branca Menta adds a brightness that fair blinds you from the glass. Nicely done, Giacomo!

 

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101 Best New Cocktails: Dom’s Bomb by Ankit Dabral, Conservatory, Melbourne, Australia

Monday, May 18th, 2015

Dom’s Bomb

Ankit Dabral, Conservatory, Melbourne, Australia.

“The whole idea for this drink originated from a documentary I watched on the Ancient Spice Route. I wanted to connect dots and merge two of my favorite eras, the ancient world and Middle Ages, and combine two distinct culture of that time, East and West. I based most of the elements DBCin the cocktail on the ancient spice route, where the glass represents Ancient Egypt, coffee from Yemen/Arabia, rosemary from Europe, spices and sugar from subcontinent and orange from the Orient. I needed to give Dom Bénédictine the credibility for the drink, as the idea originated only on the basis for a Dom Bénédictine-based drink, and hence the name.” Ankit Dabral.

10 g (about 4 teaspoons) ground cinnamon

20 g (1.5 tablespoons) caster sugar, plus more for garnish

1 whole orange, as garnish

2 to 4 whole rosemary sprigs, as garnish

30 ml (1 oz) Rosemary-Infused Tanqueray*

30 ml (1 oz) Dom Bénédictine

30 ml (1 oz) Spiced Coffee Syrup**

30 ml (1 oz) fresh orange juice

Combine cinnamon and sugar and rim an old-fashioned glass with the mixture. Fill with crushed ice.

To make the garnish, cut an orange into 1-cm (.5-inch) slices (preferably through meat slicer). Place a small rosemary sprig over each orange slice and sprinkle with caster sugar. Use a blow torch to caramelize the sugar so the rosemary sticks to the orange.

Shake vigorously with ice until tin is frosted. Strain into the prepared glass and add the garnish.

*Rosemary-Infused Tanqueray: Add 2 to 3 rosemary sprigs to a bottle of Tanqueray and let it sit for around 2 to 3 days before use. Strain through a double layer of dampened cheesecloth, and return the gin to a bottle.

**Spiced Coffee Syrup: Combine 100 ml (3.4 oz) water and 50 g (.25 cup) sugar with whole spices (such as cinnamon, cardamom, star aniseed, and cloves) and boil until mixture is viscous enough for a 1:1 ratio. Add 120 ml (4 oz) brewed espresso and let it cool. Add warm water if the liquid is too thick but do not thin down too much. Leave the spices in the mixture for more taste and aroma. Refrigerate the syrup for 2 to 3 days and strain before use.

gaz sez: Jeez, I hardly know where to begin with this one. Let me just say that it’s a quietly comforting drink. It’s a quaff to sip whilst considering the complexities of life. There’s just something about this baby that makes me want to smile quietly to myself.

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101 Best New Cocktails: At Last! It’s 2015!

Monday, May 18th, 2015

101BNC - Copy

After a mere 16 months and 18 days, I’ve managed to compile 101 recipes that I consider to be the best of the best drinks submitted to me since 101BNC Volume III was published.  And now I have just 7 months, 12 days, and 11+ hours to get another batch together for the next book/app.

If you’d like your recipe to be featured in Volume Five, you can submit your recipe HERE

Meanwhile, here’s a list of all the bartenders, and their drinks, that will be published in the upcoming book (and they

ABCDEF        Jeff Bell, PDT, New York, USA

Adonis Garden         Jessica Woods, Room 11, Washington, DC, USA.

Ajax    Calin Ioaniciu , Kharma, CLuj-Napoca, Romania

Alce de Nieve            Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA

Anchorman  Zach Lynch, The Ice Plant, St Augustine, Florida, USA

Bad Boy         Brian Van Flandern, Creative Cocktail Consultants, New York, USA

Barflies Cocktail      Adam Hrapko, Zuma, Dubai, UAE

Bazooka         Aldrin Ivan “Poch” Ancheta, The Curator Coffee & Cocktail Bar, Parkview Building Legaspi Village, Makati, Philippines

Belle Madame          Sergiu Cucuiet, DownTown Café & Pub by Julius Café Lounge, Targu Mures, Romania.

Bending Blades        Christopher Day, General Lee’s , Los Angeles, CA, USA

Benicio Del Toro     Michael S. Gatlin, Outliers Eatery, Portland, Maine, USA

Bent Thumbtack     Tate Darwin, Jack & Charlie’s, Visalia, CA, USA

Big Pink         Jason Simplot, Suite 410, Seattle, WA, USA

Black Gold    Megan Bardoe, Lulu in the Grove, Miami, FL

Black Spice    Marco Torre, The Palomar Restaurant, London, England, UK

Blond Ambition       Alex Day, Nitecap, New York, USA

Bloody Gazpacho     Amalia  Santi, Bistrò Lounge bar, Sestri Levante  (Genova), Italy

Bodega Cocktail       Pauric Kennedy, Palmer & Co., Sydney, Australia

Bodhi Nöel    Brian Nixon, Rose’s Luxury, Washington, DC, USA

Branca Mule Panos Dimou, Belvedere bar at The Belvedere Hotel, Mykonos Island, Greece

Breakfast Club         Timos Spanos, The Daffodil, Cheltenham, Gloucestershire, UK

Brian Mac Slivovitz             Martin Hudák, Dublin Café, Prešov , Slovakia

Café Havana  William Pasternak, Palmer and Co, Sydney , NSW, Australia

Camouflage   Simone Caporale, Artesian Bar, Langham Hotel, London, UK

Carrot Top Cocktail Nick Caputo , City of London Distillery, London, UK

Cave Creek    Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA

Chemlabier   Stew Ellington, Home Bar, Oakland, California, USA

Chutes and Ladders            Frederic Yarn, Russell House Tavern, Cambridge, MA, USA.

Citrine           Jake Sutton, Stay-at-Home Bartender, Westminster, CO, USA

Cold Stare     Peter Vestinos, The Winchester/The BarMedic, Chicago, IL USA.

Concubine’s Kiss      Nabil Revan, Suliman Bar and Meze Lounge, San Juan, Puerto Rico, USA

Cove   Takumi  Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan

Crown Heights Negroni     Del Pedro, proprietor of Tooker Alley, Brooklyn

Cure   Eric Tecosky, Jones Hollywood, West Hollywood, CA, USA

Digidiva         Alex Kratena, Artesian, Langham Hotel, London, UK

Dirt Nap         Brian Means , Fifth Floor Restaurant And Lounge , San Francisco , CA, USA

Duck and Cover       Jenn Tosatto, The Rieger Hotel Grill and Exchange, Kansas City, MO, USA

Dutch 75        Matteo Zed, VOY “Little Jumbo” Cocktail Bar, Rome, Italy.

Emperor’s New Clothes      Iain Yanda McPherson, Panda & Sons, Edinburgh, Scotland, UK

Fall Back       Thomas Newcomb, The Cat & The Custard Cup, La Habra, CA, USA

Fool’s Gold    Jen Ackrill, Top of Waikiki, Honolulu, HI, USA

French Governor     Omer Gazit-Shalev, 223, 223 Dizengof St., Tel-Aviv, Israel

Gerard           Justin Taylor, Boulevard Kitchen & Oyster Bar, Vancouver, British Colombia, Canada

Gianni in Abu Dhabi          Giacomo Ellena, Lacerba, Milan, Italy

Ginger in Pearadise            David Heid, City Cellar Wine Bar and Grill, West Palm Beach, Florida, USA

Glitzy Ronaldo Colli, Ivy Room, Albany, CA, USA

Grasshopper Jeffrey Morgenthaler, Clyde Common, Portland, Oregon, USA.

Gros Michel  Sean MacPherson, Room 11, Washington, D.C., USA

Haji Sling      Ian Loh, Helvetica, Perth, Australia

Henry Special           Carl White, Richmond, VA, USA

Il Poeta          Joy Napolitano, Prati Urbani , Rome, Italy

Inkwell          Ryan Haile, Bocanova, Oakland, CA, USA

Jack And Ale Pie      Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK

Jalisco Stroll Eric Giger, Neighborhood , San Diego, CA, USA

Johnnie Be Good     Moses Laboy, Gotham Bar & Grill, New York, USA

Jubilee Street           Richard Boccato, Dutch Kills, Long Island City, NY, USA

Julius Orange           Brad Farran, Clover Club, Death&Co., the Shanty, New York, USA

Kentucky Two-Step             Brian MacGregor, Wingtip, San Francisco, CA, USA

La Cilantro Fresca   Ilias Stergiopoulos, Baba Au Rum, Athens, Greece

Late City Night         Leonardo Todisco, Lacerba, Milano , Italy

Love is Like a Bottle of Gin           Hal Wolin, The Cocktail Guru, Inc., New York Team, USA

M E Cafe Latte Cocktail      Mochammad Fadli, RUKA Luxury Japanese Lounge at Ramee Grand Hotel & Spa, Manama, Bahrain

Martini de Minas     Raul Faria, Gordon Ramsay Pub and Grill, Las Vegas, NV, USA

Midori Sour  Naren Young, www.forkandshaker.com, New York, USA

Mojo Pin #1  Mel James, BC’s Kitchen, Lake St. Louis, MO, USA

Monkey Business    David Valiante, The Exhibition Room, Long Beach, CA, USA

Moonage Daydream            Mats Lian, Stay at Home Bartender, Oslo, Norway

Negroni Svegliato    Salvatore Calabrese, Salvatore at Playboy, London, UK

Nightmarcher          Sky Huo, 001, Wellington 97, Hong Kong.

Northern Terroir     Zachary Nelson, The North Left, Santa Ana, CA, USA.

Not So Dirty Martini          Payman Bahmani , Library Bar, Themidos 1, Limassol, Cyprus

Oban Smoke Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

Odyssey Number Ten         Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark

Old Man and the Sea          Kaitlin McGavock, Lil Indies/Daughters & Co, Orlando, FL, USA

Old Smoky    Jay Khan, The Blck Brd, Hong Kong

Osaka Smash            Ben Hammer, The Backhouse, Los Angeles, CA, USA

Peanut Manhattan  Jason Walsh, Bar Consultant, Brooklyn, NY, USA

Pearl   Christopher Marty, Best Intentions, Chicago, IL, USA

Perfect 10      Josh Powell, Somerset House, Bristol, England, UK

Piano  Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

Pisco Fever   Danny Parlin, The Chandelier Bar at the Cosmopolitan of Las Vegas, Las Vegas, NV, USA.

Present Flip  Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

PX, I Love You         Antonio Anzelmo, Beagle, London, UK

Raucherkerzen         Caleb Linton, Berlyn,  Brooklyn, USA

Red Head       Mathias Alsen, Brooms & Hatchets, First Hotel Grims Grenka, Oslo, Norway

Red Light District    Kyritsis Vasileios, The Clumsies, Athens, Greece

Rue Bourbon            Dominic Whisson, The American Bar at the Savoy Hotel, London, England, UK.

Rye Noir        Grace Roth, Kinfolk, Brooklyn, USA

Sherry Cherie           Jen Riley, Candelaria, Paris, France.

Simple Quandary     Scott Diaz, www.shakestrainandsip.com, Lacey, WA, USA

Slow Learner            David Gordon, The Volstead, Austin , Texas, USA

Smoke Without Fire           Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA

Sneaky Pete  Chris Neustadt , Jimmy Chicago , The James Hotel, Chicago IL, USA

Something About Dragons            Adapted from a recipe by Jens Kerger, Pinta Cocktailbar, Dresden, Germany

Stache            Charles Joly, World-Class Bartender of the Year, 2014

Sud Americano        Fabio Spinelli, Rita & Cocktails, Milan, Italy

Supernature             Alejandro Gkikopoulos, Bookali, Athens, Greece

Swizzle from the Barrel     Jesse den Dulk, Jigger’s The Noble Drugstore, Gent, Belgium

Taco Truck    Beau DuBois, Corner Door (Culver City), L.A.

Treuse or Dare         John Staley, El Dorado Kitchen, Sonoma, CA, USA

West Indies Pearter            Michael Stringer, Black Leaf Events, London, England, UK

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101 Best New Cocktails: Monkey Business by David Valiante, The Exhibition Room, Long Beach, CA, USA

Thursday, May 14th, 2015

Monkey Business

David Valiante, The Exhibition Room, Long Beach, CA, USA

Monkey Business David Valiante - Copy

“I wanted to do a scotch banana cocktail on my spring menu, and what better opinion than Monkey Shoulder. The banana, ginger, and cinnamon give the scotch & sherry a great Caribbean feel. A fun play on words as well with Monkey & Bananas.” David Valiante

45 ml (1.5 oz) Monkey Shoulder scotch whisky

22.5 ml (.75 oz) Alvear amontillado sherry

22.5 ml (.75 oz) Giffard Banane du Bresil liqueur

15 ml (.5 oz) Ginger Syrup*

7.5 ml (.25 oz) Cinnamon Syrup (2:1)**

22.5 ml (.75 oz) fresh lemon juice

2 dashes Bittercube Jamaican #2 bitters

Freshly grated cinnamon, as garnish

Laphroaig, as mist

Shake all ingredients over ice and double-strain into a chilled double old-fashioned glass with one large ice cube. Top with a fresh cinnamon grate and 2 to 3 Laphroaig mists.

*Ginger Syrup: Bring 480 ml (2 cups) ginger juice, 200 g (1 cup) granulated sugar, 1 clove, and 1 allspice berry to a soft boil in a heavy pot. Boil until the sugar dissolves. Remove from heat, cover, and let steep for 1 to 2 hours. Strain and store in the refrigerator.

**Cinnamon Syrup (2:1): Bring 450 g (1 lb) granulated sugar, 240 ml (1 cup) water, and 1 large cinnamon stick to a soft boil in a heavy pot. Boil until the sugar dissolves. Remove from heat, cover, and let steep for 1 to 2 hours. Strain and store in the refrigerator.

gaz sez: I have no problem declaring this to be one of the finest, and most-fun quaffs that I’ve had for a long time, and some of this is due to the Laphroaig mist, I believe. Nonetheless, the nuts and bolts of this drink have been deftly tightened by David, and the result is a delightful scotch-based drink that everyone, or at least most folk with a modicum of taste, can enjoy.

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101 Best New Cocktails: Inkwell by Ryan Haile, Bocanova, Oakland, CA, USA

Wednesday, April 22nd, 2015

Inkwell

Ryan Haile, Bocanova, Oakland, CA, USA

“I like the idea of shrubs. That sharp acidity with those notes of savory. The balsamic, simple, and grapefruit juice recreate that for me.  Johnny Drum is a savory whiskey to me, which could only be complimented by a sharper flavors like the aged balsamic. The cocktail is briny, and bitter, subtly sweet, and has enough of the over-proof  (50.5 % abv) bourbon in there to keep a bite in the drink. The orange peel brightens the senses a bit and allows the drink to also be refreshing, while the angostura and balsamic add a nice deep, almost black like hue to the drink which makes it seem you’re drinking from an ….inkwell.” Ryan Haile

60 ml (2 oz) Johnny Drum bourbonInkwell

30 ml (1 oz) grapefruit juice

15 ml (.5 oz) Metista aged balsamic vinegar

15 ml (.5 oz) simple syrup

15 ml (.5 oz) Angostura bitters

1 orange twist, as garnish

Shake over ice and fine strain into an ice-filled double old-fashioned glass.  Add the garnish, expressing the oils over the top of the cocktail.

gaz sez:  Ryan Haile is one very brave bartender. HALF AN OUNCE of vinegar?  HALF AN OUNCE of Angostura?  He pulls it off, though, and although this drink won’t suit everyone’s tastes, it sure as hell suited me, and I just know there are plenty of folk out there who would order this drink over and over again

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101 Best New Cocktails: Concubine’s Kiss by Nabil Revan, Suliman Bar and Meze Lounge, San Juan, Puerto Rico, USA

Monday, April 13th, 2015

Concubine’s Kiss

Nabil Revan, Suliman Bar and Meze Lounge, San Juan, Puerto Rico, USA

concubines kiss nabil revan - Copy

“I came up with the concubine’s kiss while brainstorming over a cocktail list before opening Suliman Bar and Meze Lounge.  I was eating some rose-flavored Turkish delight while drink a gimlet and they had a baby in my mouth… as graphic as that sounds…”  Nabil Revan

52.5 ml (1.75 oz) ginConcubines Kiss - Copy

15 ml (.5 oz) fresh lime juice

22.5 ml (.75 oz) ginger simple syrup

2 dashes of rosewater

1 rose petal, as garnish

Shake over ica and strain into a chilled cocktail glass. Add the garnish and serve while winking 😉

gaz sez:  I made the ginger simple syrup by roughly chopping about 3/4” of fresh ginger, muddling it slightly in the bottom of a pan, then adding 1 cup of water and 1 cup of sugar.  I heated this and stirred constantly until the sugar had dissolved, then I allowed it to come to room temperature before straining the ginger out through a double layer of dampened cheesecloth.  It was well worth the effort (which was pretty minimal anyway).

Turns out that gin, ginger, and roses go together very nicely indeed, and Nabil put them together beautifully in this cocktail.  Gotta remember this one for next Valentine’s Day.

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101 Best New Cocktails: Chemlabier by Stew Ellington, Home Bar, Oakland, California, USA

Sunday, April 12th, 2015

Chemlabier

Stew Ellington, Home Bar, Oakland, California, USA

“Created at a particularly challenging moment in my academic career for the frequenters of chemistry labs everywhere.” Stew Ellington

30 ml (1 oz) Knob Creek bourbonchemlabier - Copy

30 ml (1 oz) Gran Classico Bitter

30 ml (1 oz) Americano Cocchi Rosa

2 dashes Dead Rabbit Orinoco bitters

6 drops Bittermens Xocolatl Mole bitters

Stir over ice and strain into a rocks glass containing a large ice object.

gaz sez:  Quite simply, this is my kind of drink.  Quite intricately, this is a fine match of ingredients that cascade down the throat blaring Heavy Metal riffs that meet in a glorious crescendo as a smile leaps to your face.  Not bad, Stew.  Keep up the good work.

 

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101 Best New Cocktails: Fool’s Gold by Jen Ackrill, Top of Waikiki, Honolulu, HI, USA

Saturday, April 11th, 2015

Fool’s Gold

Jen Ackrill, Top of Waikiki, Honolulu, HI, USA

“I love stirred cocktails, love them and I think there is a finesse necessary to build a beautifully simple spirit driven cocktail that tells a story and keeps you interested from start to lingering finish” Jen Ackrill

Fools Gold Jen Ackrill - Copy

30 ml (1 oz) St. George Dry Rye Gin

30 ml (1 oz) Buffalo Trace bourbon

22.5 ml (.75 oz) Bittermens Amére Nouvelle

7.5 ml (.25 oz) Giffard Banane du Bresil

1 lime zest, as garnish

Stir over ice and strain into a chilled coupe.  Add the garnish

gaz sez:  What a weird and wonderful mixture this is!  It’s sort of a Long Island Iced Tea for Cocktailians inasmuch as the ingredients don’t look as though they’d play together well, but Jen puts us straight on that front. They have a very sophisticated party in the glass, and it’s a cocktail that will have you coming back for more!  Well done, Jen.

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101 Best New Cocktails: Bazooka by Aldrin Ivan “Poch” Ancheta, The Curator Coffee & Cocktail Bar, Parkview Building Legaspi Village, Makati, Philippines

Saturday, April 11th, 2015

Bazooka

Aldrin Ivan “Poch” Ancheta, The Curator Coffee & Cocktail Bar, Parkview Building Legaspi Village, Makati, Philippines

Bazooka Aldrin Ivan Poch Ancheta - Copy

“The drink was conceived mainly as a challenge that was given by one of my guest incorporating a new bottle that we have yet to try, Pavan  which is a liqueur made from muscat grape as well a touch of orange blossom. Upon checking the product i was intrigued and challenged in using it as a component of   a manly drink. I decided to use it in a spirit forward drink with Rye whisky to check if it would create wonderful layer of contrasting flavors as well as adding up Aperol and Becherovka , a new liqueur as well which gives hints of ginger and cinnamon to me dashes of Peychaud rounded this drink up and when I was done the finished product was surprising quite frankly. The nose is very different to the taste[and the is] something whimsical for me.  The taste reminded me of a famous bubble gum for me hence I named it after that famous gum. Enjoy!” Aldrin Ivan “Poch” Ancheta

45 ml (1.5 oz) Rittenhouse RyeBazooka - Copy

15 ml (.5 oz) Aperol

15 ml (.5 oz) Becherovka

15 ml (.5 oz) Pavan

2 dashes Peychaud’s Bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled coupette or Cocktail glass.  Add the garnish.

gaz sez:  This could be the weirdest drink I’ve encountered for many years, and how Poch decided on his ingredients is quite beyond me, but he did do a damned good job, and this sort of formula deserves to be highlighted as a display of the current generation’s way of thinking.

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101 Best New Cocktails: Jack and Ale Pie by Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK

Saturday, April 11th, 2015

Jack And Ale Pie

Robert Merjavy, Kings Grill At The Best Western Premier Queen Hotel, Chester, Cheshire, England, UK

“Jack And Ale Pie is a drink for the men but drastically favorite by the women as it is enormously tasty. The only garnish acceptable for this beauty on the side with grated nutmeg is a home-made Jack Daniels No.7 infused baby steak & ale pie!!!

Weirdly delicious and highly recommended,  just make sure you know how to make a proper black peppercorn sauce though.”  Robert Merjavy

75 ml (2.5 oz)strong fine ale (such as Old Speckled Hen)Jack and Ale Pie

40 ml  (1.35 oz) Jack Daniels No.7

15 ml (.5 oz) good quality maple syrup

1 dash Angostura bitters

2 barspoons creamy black peppercorn sauce*

1 free range egg yolk

grated nutmeg and baby steak and ale pie, as garnishes

Combine all the ingredients, give it a good stir or dry shake, add ice and shake until cold, double strain into a nice half pint beer glass, dust with the nutmeg, and serve with a baby Jack Daniels infused steak and ale pie! Do not forget the napkin and fork! Always serve with a smile please…

* Creamy Black Peppercorn Sauce

2 tablespoons of black peppercorns

100ml good VS cognac (I’m using Courvoisier VS)

60 g butter

100 ml (3.4 oz) beef stock

60 ml (2 oz) double cream (use heavy cream if you can’t find double cream, though it’s not quite the same–gaz)

1 teaspoon of English mustard

Crush the peppercorns slightly and heat them up slightly in a saucepan, add and melt the butter over medium high heat. Add the brandy and ignite.  Allow the sauce to flame for about 5 seconds, then extinguish the flames, add the beef stock and English mustard and boil for 2 minutes.

Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil, just reduce the sauce down slowly. Once the sauce is at your desired thickness, test for seasoning.

gaz sez:  I’m so happy to see Jack Daniel’s in a god recipe, and this drink really stands out, so I’m hoping you’ll try it.  It’s a shame that we don’t get double cream, to make the peppercorn sauce,  in the USA, but it will be a bigger shame if you let that stop you from making this baby.  As for the pie garnish, well, I made do without it!

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101 Best New Cocktails: Barflies Cocktail by Adam Hrapko, Zuma, Dubai, UAE

Sunday, March 15th, 2015

Barflies Cocktail

Adam Hrapko, Zuma, Dubai, UAE

“This cocktail is dedicated to the book about biggest icon of Czechoslovakia bartending. The book about Rudolf Slavik is actually his biography. He came from a poor family and always wanted to travel abroad he liked sun and sand but he never got there.  That’s why I chose Ron Zacapa XO as the perfect base for this cocktail.  Then I chose Pedro Ximenez because sherry is one of the oldest ingredients for use in cocktails and it nicely lifts up the taste of the Zacapa.  I added a neutral vermouth with almost no acidity and for sourness, I added fresh orange juice balanced with chocolate bitters. Serving over diamond ice which represents Quetzaltenango, the place where Zacapa is finished.   The link to Rudolf Slavik lies in his cocktail, The Leviathan which he presented in a competition on the ship, Leviathan, and won this worldwide competition.”

“Rudolf Slavik worked at the George V in Paris as a chef-bartender hosting famous artists, politicians, and investors and he was recognized worldwide in bartending community.  He was friends with Frank Meier for example, and he was famous for his international mixing passport that he gave to his guests.  That’s how he got his bar-flies sitting at his bar for ever and ever.  That’s why I named this drink The Barflies Cocktail.  Now Rudolf is more recognized by Czechoslovak community such as Alex Kratena, Stan Vadrna, Erik Lorincz, etc.”

50 ml (1.7 oz) Ron Zacapa X.OBarflies Cocktail - Copy

20 ml (.66 oz) Pedro Ximenez sherry

15 ml (.5 oz) Martini & Rossi sweet vermouth

15 ml (.5 oz) fresh orange juice

3 dashes chocolate bitters

2 orange twists, as garnish

Stir all ingredients over chunk ice in mixing glass, strain into a chilled champagne coupe glass containing 1 diamond ice-cube.  Release the oils from 1 orange twist onto the top of the drink, and discard the twist. Tie the 2nd twist into a butterfly shape and attach it to the rim of the glass.

gaz sez:  This is a beautiful tribute to Rudolf Slavik, and it works well with, or without, the orange juice.  Try it.  You’ll like it.  Promise.

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101 Best New Cocktails: Anchorman by Zach Lynch, The Ice Plant, St Augustine, Florida, USA

Saturday, March 14th, 2015

Anchorman

Zach Lynch, The Ice Plant, St Augustine, Florida, USA

anchorman Zach Lynch - Copy

“[This is a] very [well] balanced drink.  The pineapple and maraschino make the peat in the scotch really pop.  I love scotch.  It goes down, down into my belly.” Zach Lynch

45 ml (1.5 oz) Compass Box Great King Street – Glasgow Blend scotchanchorman - Copy

22.5 ml (.75 oz) St. Elizabeth Allspice Dram

15 ml (.5 oz) Luxardo maraschino liqueur

15 ml (.5 oz) fresh lemon juice

30 ml (1 oz) pineapple juice

1 dash Bittercube Jamaican bitters

Shake over ice and strain into a chilled champagne coupe.  Add the garnish. glass and express a lemon twist.

gaz sez:  I love scotch, too, Zach, and plenty of it has gone down into my belly!  This mixture, though, seems to make the scotch go down so darned easily that I’m thinking it might be a little dangerous.  I’ll take just one more, please . . .

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101 Best New Cocktails: Stache by Charles Joly, World-Class Bartender of the Year, 2014

Sunday, March 8th, 2015

Stache

Charles Joly, World-Class Bartender of the Year, 2014

Stache Charles Joly - Copy

60 ml (2 oz) Bulleit Rye or Bourbon whiskey

15 ml (.5 oz) St. George Spirits Spiced Pear LiqueurStache

30 ml (1 oz) fresh squeezed lemon juice, (strain out pulp)

22.5 ml (.75 oz) cinnamon honey syrup*

one egg white

Angostura bitters, as an aromatic garnish

Combine whiskey, pear liqueur, lemon juice, honey syrup and egg white in a shaker tin. Dry shake, without ice, to combine all the ingredients (This will help build up a nice froth). Add ice, shake well and strain into a chilled cocktail glass. Add a few drops of bitters on top. Take a big sip and give yourself a little cocktail “Stache”.

*Cinnamon Honey Syrup

Warm 120 ml (4 oz) of water in a pot. Add 120 ml (4 oz) of honey and stir until dissolved (do not boil).  Drop in 3 cinnamon sticks, cover and allow to steep for 20 minutes.  Strain and allow to cool. (When you’re not making cocktails- try a bit of this syrup in your tea as well!)

gaz sez:  I caught Charles mixing this drink on NBC’s Steve Harvey Show, and I contacted him (Charles, not Steve), immediately for the recipe.  It looked right up my alley.  I was right.  This is a fabulous quaff with a great Bulleit backbone.  They don’t call Charles World-Class for nothing!  For the record, Charles told me that Steve Harvey was a treat to work with, and I love hearing that about people whether they’re famous or not.  (And I believe that the name for this drink might have been in honor of Steve H’s upper-lip-hair!)

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101 Best New Cocktails: Late City Night by Leonardo Todisco, Lacerba, Milano , Italy

Sunday, March 8th, 2015

 Late City Night

Leonardo Todisco, Lacerba, Milano , Italy

Late City Night Leonardo Todisco - Copy

“Based on a concept of ‘an old fashioned cocktail without sugar,’ [this drink is]  balanced and enriched with a combination of liqueurs.  [It’s] a fresh, herbal and slightly spicy old-fashioned.” Leonardo Todisco

75 ml (2.5 oz) Old Overholt straight rye whiskeyLate City Night - Copy

15 ml (.5 oz) Galliano liqueur

10 ml (.33 oz) Strega liqueur

1 bar spoon Dr. Adam Elmegirab’s Spanish bitters

2 dashes The Bitter Truth’s orange bitters

1 dash Angostura bitters

1 lemon twist, as garnish

1 orange twist, as garnish

1 sage leaf, as garnish

Build in an ice-filled double old-fashioned glass, and stir well to mix.  Add the garnishes.

gaz sez:  I love the idea of using liqueurs instead of sugar in an Old-Fashioned, and the Strega and Galliano work well with the rye whiskey here.  I didn’t have Dr. Adam Elmegirab’s Spanish bitters n hand when I tested this so I used Dale DeGroff’s Pimiento bitters as a substitute.  Not because I thought they’d be similar, but because that was the bottle that caught my eye.  Worked well for me!  The formula for this drink is well worth experimentation with other liqueurs, and other bitters.

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101 Best New Cocktails: Taco Truck by Beau DuBois, Corner Door (Culver City), L.A., USA

Monday, February 23rd, 2015

Taco Truck

Beau DuBois, Corner Door (Culver City), L.A. USA

“This is one of my favorite Negroni variations we’ve offered at The Corner Door. When I designed the cocktail, I was thinking, “I love Mezcal and I love a good Negroni. Now, a Mezcal Negroni is good but it’s still just a Mezcal cocktail wearing a Negroni costume. I decided to modify the Campari so that the recipe would be driven by the Mezcal’s presence.  Infusing the Campari with Pineapple and Cinnamon acts as a ‘tip of the hat’ to the Mezcal, providing complementary flavors without masking or blurring the balance,” Beau DuBois

60 ml (2 oz) Fidencio Clasico MezcalProcessed with VSCOcam with e8 preset

30 ml (1 oz) Pineapple & Cinnamon-infused Campari*

30 ml (1 oz) Dolin Sweet Vermouth

2 orange twists, as garnish

Stir over ice and strain into a double old-fashioned glass over a large, clear ice cube.  Add the garnishes.

*Pineapple & Cinnamon-infused Campari

1 pineapple

3 cinnamon sticks

1 750-ml bottle of Campari

Remove stalk, skin and core of pineapple and rough chop into 2″ chunks. Place inside a 1 gallon jar.  Toast the cinnamon sticks until they are smoldering and place inside the jar with pineapple chunks.  Add the Campari and seal the jar.

After 24 hours, remove cinnamon, then reseal the jar.

After 72 hours, strain out the pineapple through a double layer of dampened cheesecloth, making sure to press the juice out of the chunks, and bottle.

gaz sez:  I spotted this recipe on chilledmagazine.com, and immediately sought out Beau DuBois to ask him to submit it to 101BNC.  It was a good thing to do—this drink is pretty fabulous, and it’s very more-ish, so be careful—it can be fairly lethal, too.

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101 Best New Cocktails: Oban Smoke by Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

Sunday, February 15th, 2015

 Oban Smoke101 BNC App

Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

“I love the maltiness of Oban and of Genever, but oddly there’s too much in one and not enough in the other!!  The lemon peel infusion really takes the edge off the Genever and actually makes it very approachable for the novice Genever sipper.  Ginger liqueur adds the needed sweetness, and the bitters, a house “secret” were actually added accidentally when fooling around making the drink the first time, and it just works! A simple drink when all components are in place, and fun to experiment in making the components!” Pat Thomas.

45 ml (1.5 oz) Oban 14-year-old single malt scotchOban Smoke

20 ml (.66 oz) Domain De Canton Ginger liqueur

15 ml (.5 oz) lemon peel infused Bols Genever*

4 dash lapsang vanilla bitters**

1 lemon twist, as garnish

Stir over ice and strain into a chilled “fancy glass.”  Add the garnish.

gaz sez:  I don’t quite know where to start when it comes to describing this drink, so I’ll kick this off by telling you what a pain in the ass it was to make these damned bitters.  Worth the effort, though.  And chances are that I’ll play with these bitters in other drinks, too, so . . .  You’re going to have to make this drink in order to appreciate it, but you’ll be happy you did.  This one is pretty startling!

*Lemon Peel Infused Bols Genever

Add the zest of 3 lemons (Sicilian preferred) to a one-liter jar with a tight-fitting lid.  Add 750-ml of Bols Genever and allow to infuse for 2 weeks.  Strain through a double layer of dampened cheesecloth, and return the genever to the bottle.

** Lapsang Vanilla Bitters

Add 2 organic vanilla pods to 100 grams (3.5 oz) of Lapsang souchong tea to a bottle containing 250 ml (8.5 oz) of grain alcohol.  Add a handful of bourbon barrel chips and allow to infuse for 6weeks.  Add 75 ml (2.5 oz) water and 75 ml (2.5 oz) blackstrap molasses.  Strain through a double layer of dampened cheesecloth, and store in a bottle.

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101 Best New Cocktails: Bodhi Nöel by Brian Nixon, Rose’s Luxury, Washington, DC, USA

Friday, February 6th, 2015

Bodhi Nöel

101 BNC AppBrian Nixon, Rose’s Luxury, Washington, DC, USA

Bodhi Nöel Brian Nixon

“This is a play on a Classic Martinez. The flavors really play well with each other. I chose the name because Buddha gained enlightenment under a Bodhi tree which is actually an ancient fig tree and the Nöel is because on the nose this drink is reminiscent of Christmas in my mind,” Brian Nixon.

60 ml (2 oz) Ford’s Gin

22.5 ml (.75 oz) Carpano Antica Formula vermouth

15 ml (.5 oz) Fig Balsamic Vinegar

2 dashes Fee Brother’s Old Fashioned Bitters

1 flamed orange twist, as garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

gaz sez:  This might be a play on the Martinez, but it’s a far cry from that original classic, and I think it’s the vinegar that makes all the difference here.  Best of all, the fig balsamic takes your attention away from the huge vanilla notes in the Carpano, and the choice of Ford’s gin is a very fine choice, indeed.  Well done, Brian.

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101 Best New Cocktails: Moonage Daydream by Mats Lian, Stay at Home Bartender, Oslo, Norway

Tuesday, February 3rd, 2015

Moonage Daydream

101 BNC App

Mats Lian, Stay at Home Bartender, Oslo, Norway

Moonage Daydream Mats Lian - Copy

“This is a twist on the classic Hanky Panky cocktail, using a full bodied aged rum instead of gin,” Mats Lian.

45 ml (1.5 oz) Zacapa 23 rum

22.5 ml (.75 oz) Punt e MesMoonage Daydream - Copy

Scant 7.5 ml (.25 oz) Luxardo Fernet amaro

3 dashes Adam Elmegirab’s Aphrodite bitters

1 lemon twist, as garnish

Build on a big rock in double old-fashioned glass and stir until cold.  Add the garnish.

gaz sez:   Wow!  The Zacapa, Punt e Mes, and Fernet (Luxardo is a little drier than Branca), come together in harmony well, here—each of them allows the others to be heard without retiring into the background—but it’s the Aphrodite bitters that push this drink over the top and into the realm of super-heroes.  This is a keeper.

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101 Best New Cocktails: Bending Blades by Christopher Day, General Lee’s , Los Angeles, CA, USA

Monday, February 2nd, 2015

Bending Blades101 BNC App

Christopher Day, General Lee’s , Los Angeles, CA, USA

“I love how sherry, tequila and grapefruit play together. I made this to showcase that dynamic and to make a juicy drink with no juice…and a refreshing drink that is also dry. Basically, a liquid version of rolling through fresh-cut grass.” Christopher Day.

45 ml (1.5 oz) Tapatio Blanco tequila

15 ml (.5 oz) Salers Gentian Liqueur

15 ml (.5 oz) Lustau Manzanilla SherryBending Blades - Copy

15 ml (.5 oz) Giffard Pamplemousse Rose

1 lemon twist, as an aromatic garnish.

Stir over cracked ice and strain into a chilled coupe.  Express lemon oils onto the top of the drink and discard the twist.

gaz sez:   I loves me some pamplemousse, I does, and Christopher puts this fabulous pink-grapefruit liqueur to very good use in this drink.  I urge you to try this cocktail—I think you might consider offering it to your guests as a very interesting apéritif in the near future.

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101 Best New Cocktails: Gros Michel by Sean MacPherson, Room 11, Washington, D.C., USA

Sunday, February 1st, 2015

Gros Michel 101 BNC App

Sean MacPherson, Room 11, Washington, D.C., USA

Gros Michel Sean MacPherson

                                                              Picture by Morgan Hungerford-West

“I named this drink after  the strain of banana, also known as Big Mike, which was the main export  to North America and Europe from South America until it basically went extinct in the 1950’s due to Panama disease.  Also, I really wanted to name a cocktail ‘Big Mike’.  I had banana walnut bread in mind and I think the nuttiness of the sherry and caramel notes from the bourbon convey that, brought together by the bitter, grassy notes from the Salers.”

45 ml (1.5 oz) Buffalo Trace bourbonGros Michel - Copy

22.5 ml (.75 oz) olorosso sherry

15 ml (.5 oz) Salers aperitif

15 ml (.5 oz) Giffard Banane du Brésil

Light dash Fee Bros. Black Walnut Bitters

1 orange twist, as garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

gaz sez:   This drink is named for a strain of banana.  Let me repeat that.  This drink is named for a strain of banana.  And in case you’d like to be seen as the most banana-savvy geek in the room, here’s a little more information on Gros Michel that I got from ProMusa.com, a site dedicated to “Mobilizing banana science for sustainable livelihoods,” “’Gros Michel’ is the cultivar that dominated the international banana trade during the first part of the 20th century.  In the late 1950s it was replaced with Cavendish cultivars because of its susceptibility to Fusarium wilt, which had landed in Central America in the 1890s.  The wild species that contributed to its triploid genome is Musa acuminata, hence the shorthand AAA to describe its genome group.  The Gros Michel subgroup is named after this cultivar.”  Do I hear you crying Uncle?

This is a fabulous cocktail, the likes of which you’ve likely never tasted before.  The combination of the Salers (gentian) apéritif and the Giffard Banane du Brésil, is pure genius, and Buffalo Trace is a bourbon with a broad-enough back to carry this drink to the finish line without flinching once.  And, yes, the sherry shines on through, too.  Standing ovation, please.

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101 Best New Cocktails: Jalisco Stroll by Eric Giger, Neighborhood , San Diego, CA, USA

Saturday, January 31st, 2015

Jalisco Stroll 101 BNC App

Eric Giger, Neighborhood , San Diego, CA, USA

Jalisco Stroll Eric Giger

“This cocktail was created at Noble Experiment in San Diego and put onto the summer cocktail menu. The original inspiration was a Tequila Little Italy cocktail that I had made for a customer and was quickly modified and developed to what we have today after sharing the idea the fellow bartenders at Noble Experiment. We came up with a Tequila Cardinal which was great and just a hint of salt pushed it over the edge and we knew we had a winner that was odd, unique and bitter, just like our souls.

“The salt in the cocktail mellows the bitterness of the Campari and enhances the sweet notes of the tequila, bringing a nice balance between bitter and sweet,” Eric Giger

30 ml (1 oz) blanco tequilaJalisco Stroll

30 ml (1 oz) dry vermouth

30 ml (1 oz) Campari

4 drops concentrated saline solution*

1 lemon twist, as garnish

Stir over ice and strain into a chilled double-old-fashioned glass over one large ice cube.  Add the garnish.

*Saline Solution

Combine 120 ml (4 oz) of room-temperature water with 30 grams (1 oz) of kosher salt into mixing glass and stir vigorously to dissolve.  Place solution into a bitters glass dropper bottle and use 4-5 droplets per cocktail. The saline solution is preferred over a coarse salt grinder due to ease of blending ingredients without the risk of over stirring and over dilution.

gaz sez:  Simple, elegant, and oh-so tasty.  Eric’s right when he says, “just a hint of salt pushed it over the edge.”  Try this drink without the saline solution, then try is again with the saline solution—there’s a world of difference.

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101 Best New Cocktails: Mojo Pin #1 by Mel James, BC’s Kitchen, Lake St. Louis, MO, USA

Friday, January 30th, 2015

Mojo Pin #1101 BNC App

Mel James, BC’s Kitchen, Lake St. Louis, MO, USA

“I created this cocktail when I was in the mood for something a little bit spicy and a wee bit sweet—but fresh both in flavor and aroma.   This cocktail takes the unique taste, bouquet and subtle sweetness of Hendrick’s Gin and marries it beautifully with the spiciness of Rosemary, the unique and mysterious herbal qualities of Green Chartreuse, and the familiar, curious hint of fresh green grapes and celery bitters.

“I have enjoyed this cocktail in both the springtime and in the winter. The spicy notes are quite complementary to colder evenings, and the almost garden-like aromas and flavors lean towards the springtime…especially if you add the simple syrup to quiet the peppery notes down a little bit, if you prefer.

“I named this cocktail after one of my favorite songs from my favorite musician, Jeff Buckley. The song I named it after is dreamy, sexy and soft to start, almost jazz-like – until it kicks in to a driving, emotional and passionate rock and roll song, only to gently ease you back in to the sultry jazz song that was before. I’d like to think this cocktail is something like that song.” Mel James.

60 ml (2 oz) Hendrick’s GinMojo Pin

7.5 ml (.25 oz) Green Chartreuse

7.5 ml (.25 oz) Simple Syrup (optional)

3 Dashes The Bitter Truth Celery Bitters

8 White Grapes

1 Sprig Rosemary plus small sprig of Rosemary for aromatic garnish, if desired.

Muddle the grapes and rosemary in a mixing glass.  Add the gin, Green Chartreuse, bitters and simple syrup (to taste, if desired).  Add ice and shake hard.  Fine strain into a chilled coupe glass.   Add the garnish.

gaz sez:   Brilliant!  Hendrick’s is the perfect gin to use in this baby, though I’ve a feeling that G’Vine Floraison would work well, too.  The gin, the Chartreuse, the celery bitters, the rosemary, and the grapes all come together in glorious harmony in this drink. I believe that, if you make thin one once, you’ll be making it again and again—it’s a real winner.

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101 Best New Cocktails: A Simple Quandary by Scott Diaz, www.shakestrainandsip.com, Lacey, WA, USA

Thursday, January 29th, 2015

A Simple Quandary

101 BNC App

Scott Diaz, www.shakestrainandsip.com, Lacey, WA, USA

Simple Quandary Scott Diaz

“This cocktail was my official entry into the Uncle Val’s Best Botanical Gin Contest in which I was one of 4 finalists that competed in Las Vegas last year at the annual Las Vegas Nightclub & Bar Show.  I wanted to create a libation that was both unique and showcased the botanical qualities found in the gin and the notes of cumin and caraway from the American made Aquavit.  These seemingly disparate ingredients produced a cocktail that was complex, yet [far more] harmonious than one might imagine.  Cheers!” Scott Diaz

30 ml (1 oz) Uncle Val’s Botanical GinSimple Quandary

30 ml (1 oz) North Shore Aquavit

15 ml (.5 oz) Punt e Mes

15 ml (.5 oz) Bénédictine

2 Dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

gaz sez:  I had serious doubts that this drink would work, primarily because of the half-ounce on Bénédictine called for—that stuff’s very yummy, but it’s so powerful, too, and it can take over a drink very easily, indeed.  Nonetheless, the formula intrigued me, primarily because we seldom see aquavit in cocktails, and it was the aquavit, I believe, that saved the day in this rink.  Scott’s correct when he says that A Simple Quandary is far more harmonious than one might imagine.  This one’s well worth putting together.  Promise.

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101 Best New Cocktails: Henry Special by Carl White, Richmond, VA, USA

Wednesday, January 28th, 2015

Henry Special

101 BNC AppCarl White, Richmond, VA, USA

” Involving flames and moderate skill to prepare, the Henry Special is exciting to serve and satisfying to savor. Delight in a caramelized orange scent before tasting the darkly sweet bite. This full flavored original is mischievously smooth and potent.

“I got the idea after tiring of mixed drinks that attempted to disguise alcohol, usually unsuccessfully. Rather than dilute and mask the flavor of alcohol, why not celebrate the spirits? The Henry Special is my attempt at creating a sophisticated, smooth drink comprised only of hard liquors and liqueurs. This is for the people out there that enjoy drinks on the sweeter end of the spectrum. Cheers.” Carl White

100ml (3.4 oz) AmarettoHenry Special - Copy

50ml (1.7 oz) Cointreau

50ml (1.7 oz) Gin

Dash of Absente

2 small circular orange dials, as garnish

Shake over ice, and double strain into 2 or 3 chilled martini glasses. Serve neat. Flame two orange peel dials. Trace the glass rim with the dials before placing them into the drink as a garnish.

gaz sez:  This formula results in about 270 ml (9 ounces) of cocktail, so be warned.  Carl has come up with a great formula here, but since it calls for just one dash of Absente, if you try to make it in portions suitable for just one person, it’s pretty hard to make.  All that said, though, the Henry Special is very special, indeed, and there’s just about enough gin in there to take the sweet edge off the liqueurs.  I love the out-of-the-box thinking here.

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101 Best New Cocktails: Breakfast Club by Timos Spanos, The Daffodil, Cheltenham, Gloucestershire, UK

Tuesday, January 27th, 2015

Breakfast Club101 BNC App

Timos Spanos, The Daffodil, Cheltenham, Gloucestershire, UK

“The main idea when I was designing the drink was to deliver something with a ‘country’ feel as we live in the Cotswolds in the UK. We try to support local producers, such as The Chase Distillery, and their great products. Chase Marmalade Vodka was the ingredient that I chose, and because we were already doing business with a small Artisan Marmalade Company from Gloucester I asked if they could make me a bespoke citrus marmalade for my cocktail. They created a mix of Seville oranges, lime, lemon and pink grapefruit zest which gives an incredibly tangy taste to the drink. The presentation couldn’t be anything else but a traditional English jam jar with a gingham cloth cover on top – a trademark of the country life and one of the best sellers in our bar,” Timos Spanos.

50 ml (1.7 oz) Chase Marmalade VodkaBreakfast Club - Copy

20 ml (.66 oz) Cointreau

20 ml (.66 oz) fresh lemon juice

10 ml (.33 oz) simple syrup

2 teaspoons orange marmalade

Shake all ingredients with ice and pour into a jam jar filled with crushed ice, finish with a gingham cover and two straws.

gaz sez:   This one’s like Salvatore Calabrese’s Breakfast Martini on steroids, and it works really well if you use a honey syrup (50:50 honey dissolved in water) instead of the simple syrup.  I admit to adding a couple of dashes of The Bitter Truth’s Old Time Aromatic Bitters to my Breakfast Club cocktail, too, but you know me—I’m a hog for bitters!

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101 Best New Cocktails: Benicio Del Toro by Michael S. Gatlin, Outliers Eatery, Portland, Maine, USA

Tuesday, January 27th, 2015

Benicio Del Toro

Michael S. Gatlin, Outliers Eatery, Portland, Maine, USA

“Outliers Eatery in Portland Maine has a large collection of Ralph Steadman paintings. The owner and I are both Hunter Thompson fans. All the drinks have names in reference to Hunter. This drink has a large smoky personality, much like the actor who played Oscar Zeta Acosta in Terry Gilliam’s film Fear and Loathing in Las Vegas,” Michael S. Gatlin.

[Benicio Del Toro played Dr. Gonzo, the drug-addicted lawyer, in Terry Gilliam’s move, Fear and Loathing in Las Vegas.]

45 ml (1.5 oz) Vida MescalSAMSUNG

22.5 ml (.75 oz) Yellow Chartreuse –

15 ml (.5 oz) Amaro Meletti

22.5 ml (.75 oz) fresh lime juice –

1 barspoon of Laphroaig 10 year old single malt scotch

Shake over ice and strain into a chilled coupe.

gaz sez:   I loves me some Ralph Steadman—he was my fave cartoonist in Private Eye  magazine back in the 60s, and his work on Pink Floyd’s The Wall was astounding—but I’m afraid I’m not too keen on Hunter S. Thompson.  I tried to read Fear and Loathing once, but I’m afraid that I just couldn’t get through it, so I put it down.  I’m a huge fan, though, of this drink—it’s complex, sophisticated, and so nicely balanced.  The barspoon of Laphroaig is an inspired touch.  This is the sort of drink that 20th century bartenders would never have put together, but these days bartenders are far braver when it comes to picking ingredients.  Nicely done, sir!

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101 Best New Cocktails: Cave Creek by Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA

Monday, January 26th, 2015

Cave Creek

Nate Dumas, The Shanty (New York Distilling Co.), Brooklyn, NY, USA

“Allen Katz and I were working on some recipes to use to promote New York Distilling Company’s Mister Katz’s Rock & Rye . . .  The basic idea: a sour using the Rock & Rye, lemon, and grenadine was Allen’s [but] I guess I kind of commandeered it.

“Our Rock & Rye is an historic American rye based liqueur, flavored with orange peel, bing cherries, and cinnamon.  It’s lovely on its own, but it’s also a great modifier in cocktails. …But why not add a few more layers?  Splitting the spirit with Scotch gave it a little bit of earth, and subtle smokiness.  Grenadine doesn’t excite me too much on its own, so I thought a quarter ounce Campari might work with the fruity grenadine flavors, but add some excitement, even if it’s not in the fore front flavor-wise.

“It was originally made to be served up, but I thought it tasted too ‘thick’, so I decided to dilute it a bit by serving it as a highball– over ice, with a little soda water.  Finally, the lemon twist just picks things up a bit.  It has a lovely aroma, and the contrast in colors between the drink and the twist is pleasing to the eye.  We keep our garnish game pretty straightforward here at the Shanty.”

37.5 ml (1.25 oz) Mister Katz’s Rock & RyeCave Creek

30 ml (1 oz) Pig’s Nose Scotch

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) grenadine (preferably homemade)

7.5 ml (.25 oz) Campari

club soda

1 lemon twist, as garnish

Shake over ice without the club soda.  Add the club soda and strain into an ice-filled highball or collins glass.  Add the garnish.

gaz sez:  We’ve waited a good long time for a decent Rock & Rye to make its way back to the shelves, but it was time well spent.  Mister Katz’s new bottling is top of the line.  And Nate Dumas certainly put it to good use.  (I personally prefer this drink served straight-up with no club soda, as Nate says it was originally intended, but to each his own.)  Well done, gents!

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101 Best New Cocktails: Rye Noir by Grace Roth, Kinfolk, Brooklyn, USA

Friday, January 23rd, 2015

Rye Noir101 BNC App

Grace Roth, Kinfolk, Brooklyn, USA

rye noir grace roth - Copy

“Although I work at several bars, this cocktail is not served at any of them, it is an original creation,” Grace Roth.

7.5 ml (.25 oz) Green Chartreuserye noir - Copy

60 ml (2 oz) rye whiskey

30 ml (1 oz) basil simple syrup*

15 ml (.5 oz) fresh lime juice

4 dashes Angostura bitters

2 fresh bay leaves

2 ounces stout, to top

Rinse a chilled coupe with the Chartreuse, discard the excess, and set the glass aside.  Shake the rye, basil simple syrup, lime juice, bitters, and one of the bay leaves over ice and strain into the coup. Top with the stout and garnish with the remaining bay leaf.

*Basil Simple Syrup

120 ml (4 oz) water

100 grams (½ cup) granulated sugar

1 handful of basil, bruised, stems included

In a small saucepan over medium-high heat, combine all the ingredients. Bring to a boil and cook until the sugar dissolves, about 5 minutes. Remove from the heat and allow to cool completely, then strain.  Place in the refrigerator until ready to use.

gaz sez:  Disclaimer: Grace Roth’s mother is a good friend of mine.  Fact: This is a fabulous drink that displays a massive portion of creativity, a great ability to match ingredients, and bravery beyond words (for topping this drink off with stout).  Nicely done, Grace.

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101 Best New Cocktails: French Governor by Omer Gazit-Shalev, 223, Tel-Aviv, Israel

Tuesday, January 20th, 2015

French Governor

Omer Gazit-Shalev, 223, Tel-Aviv, Israel

“Inspired by Jose Leon Bouteiller, a Frenchman and one of the Bacardi founders.  Basically the cocktail is my answer to the question what would have happened if Bouteiller had been controlling the company, and become the Governor of Cuba, with all the French influences on taste, style and ingredients, compared to the somewhat Latin Mojito, Pina Colada etc.,” Omer Gazit-Shalev.

30 ml (1 oz) Bacardi SuperiorFrench Governor

10 ml (.33 oz) tarragon syrup*

10 ml (.33 oz) fresh lime juice

10 ml (.33 oz) pear juice

75 ml (2.5 oz) brut champagne

1 pear fan + 1 lemon twist (on the stem), as garnishes

Shake the Bacardi, syrup, and both fruit juices over ice and strain into a chilled champagne flute.  Top with the champagne and add the garnishes.

*Tarragon Syrup

Over a medium heat, dissolve 1 cup (7 oz) of sugar into 1 cup (240 ml) of water.  Bring the mixture to a boil, add 30 grams (1 oz) fresh tarragon, stir, and remove from the heat.  Allow to cool to room temperature, strain through a double layer of dampened cheesecloth, and refrigerate.

gaz sez:  Keep it simple, stupid!  A great phrase that could be of service to many bartenders who over-think their recipes, and it’s something that Omer Gazit-Shalev obviously knows.  This cocktail has also taught me something new: pears and tarragon make for a beautiful marriage.  I must remember that.  Well done, Omer!

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101 Best New Cocktails: Supernature by Alejandro Gkikopoulos, Bookali, Athens, Greece

Friday, January 16th, 2015

Supernature

Alejandro Gkikopoulos, Bookali, Athens, Greece

Supernature Alejandro Gkikopoulos

“My point of view on the Tiki culture of 2015, a new classic based on the legendary Mai Tai and the always refreshing Pina Colada,” Alejandro Gkikopoulos.

dried coconut flakes and black salt, to rim the glassSupernature

60 ml (2 oz) Bacardi Superior

15 ml (.5 oz) Coco Lopez coconut cream

15 ml (.5 oz) Cointreau

15 ml (.5 oz) fresh lime juice

2 dashes aromatic bitters

Shake over ice and double-strain into a chilled coupette glass, rimmed with dried coconut flakes and black salt.

gaz sez:   This recipe seems a little obvious since it’s a Piña Colada sans pineapple juice, with the addition of Cointreau, lime juice, and bitters, but Alejandro Gkikopoulos is the first to put this drink together, and he made a damned good job of it, too.

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101 Best New Cocktails: Red Light District by Kyritsis Vasileios, The Clumsies, Athens, Greece

Friday, January 16th, 2015

Red Light District

Kyritsis Vasileios, The Clumsies, Athens, Greece

Red Light District Kyritsis Vasileios

“[This is a] twist on a classic Negroni with herbal and botanical notes and a hint of spice from the jasmine tea and green chartreuse.  I used Genever instead of Gin because I need a small touch of malty wood in my Negroni,” Kyritsis Vasileios

30 ml (1 0z) Bols Zeer Oude Jenever infused with white jasmine tea*Red Light District

25 ml (.8 oz) Campari

15 ml (.5 oz) Cocchi di Torino sweet vermouth

10 ml (.33 oz) Noilly Prat dry vermouth

5 ml (.17 oz or 1 teaspoon) Green Chartreuse

Cucumber slice and fresh oregano, as garnishes

Stir over cracked ice, and strain into a cracked-ice filled old-fashioned glass.  Add the garnishes.

Comments:

*Bols Zeer Oude Jenever infused with White Jasmine Tea

Add 6 teaspoons of white jasmine tea-leaves to  700ml Bols Zeer Oude Jenever, and allow the mixture to infuse for 48 hours.  Strain through a double layer of dampened cheesecloth, and refrigerate.

gaz sez:  It seems to be a common theme, this year, to create new drinks that call for far too many ingredients, and on paper, don’t look as though they’d ever taste good.  And yet bartender after bartender seems to be pulling off this style of cocktail, and Kyritsis Vasileios has created a masterpiece here.  Well done, sir!

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101 Best New Cocktails: Raucherkerzen by Caleb Linton, Berlyn, Brooklyn, USA

Wednesday, January 14th, 2015

Raucherkerzen

Caleb Linton, Berlyn,  Brooklyn, USA

“I wanted to create a wintry but still good year-round cocktail using two of my favorite spirits, each of which has a very distinct and strong flavor profile. The molasses and the peat come together to create what can only be described as a campfire-like marriage while the complimentary ingredients add body, balance and accentuate the woody notes from the base spirit blend.” Caleb Linton.

Caleb added that the name of the drink comes from a German incense candle that, according to a German guest at Berlyn, smells just like Caleb’s creation.

45 ml (1.5 oz) Laphroaig single malt scotchRaucherkerzen.jpeg - Copy

15 ml (.5 oz) Cruzan Blackstrap Rum

15 ml (.5 oz) Cinnamon Bark Simple Syrup*

7.5 ml (.25 oz) St. Elizabeth Allspice Dram

3 dashes Angostura bitters

1 orange twist, as an aromatic garnish

Stir over ice and strain into a chilled double old-fashioned glass.  Release the oils from the orange twist on top of the drink, then discard the twist.

*Cinnamon Bark Simple Syrup

Take about 15-20 cinnamon sticks, two cups of water and two cups of super fine sugar and place in a saucepan. Heat over low heat until sugar dissolves and mixture turns to a light golden color. Let cool and strain through a double layer of dampened cheesecloth.  Bottle and refrigerate.

gaz sez:  I’ll be buying some of that German incense for sure, this drink is filled with aromas that bring huge smiles to everyone’s face.  And it’s a brilliant use of Laphroaig, too.  Nice one, Caleb.

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101 Best New Cocktails: The Present Flip by Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

Wednesday, January 14th, 2015

Present Flip

Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

Present Flip Enrique Ignacio Auvert

“This drink was inspired by a classic rum flip, but by adding a touch of spicy and aromatic notes from thyme and cinnamon that reminds us of the herbal pine aromas of Christmas.  Grand Marnier does the work giving an extra booze and enhancing the dried orange notes from the Zacapa rum. Egg adds a creamy texture and mouthfeel to this masterpiece that is finished with grated nutmeg, orange and smoked thyme to elevate thee aromatic experience.” Enrique Ignacio Auvert.

50 ml (1.7 oz) Ron Zacapa 23Present Flip

12.5 ml (.4 oz) Grand Marnier

10 ml (.33 oz) Cinnamon, Juniper and Cardamom Syrup*

1 thyme spring

1 whole egg

smoked thyme, grated nutmeg, and orange peel oils (discard the peel), as garnishes

Softly muddle the thyme and cinammon syrup in a mixing glass, then add ice and the remaining ingredients.  Shake and strain into a chilled coupe.  Add the garnishes.

*Cinnamon, Juniper and Cardamom Syrup

Dissolve 250 grams (1 cup) of sugar in 250 ml (8.5 oz) of water, over a low heat, stirring frequently.  Add 25 grams (1 oz) of cracked cinnamon sticks, 15 juniper berries and 15 cardamom seeds, soft muddle to extract the flavor of the botanicals.  Bring the mixture back to the boiling point then turn off the heat and let it rest till it reaches room temperature. Strain through a double layer of dampened cheesecloth, bottle, and refrigerate.

gaz sez:  I seldom flip over Flips, but this one is so nicely put together—the balance is superb.  I think it’s the thyme that brings everything together in such an unusual way.

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101 Best New Cocktails: Negroni Svegliato by Salvatore Calabrese, Salvatore at Playboy, London, UK

Friday, January 9th, 2015

Negroni Svegliato

Salvatore Calabrese, Salvatore at Playboy, London, UK

“Inspired by The City That Never Sleeps, this is one of a selection of speciality cocktails created especially for my Bar in Las Vegas ‘Bound by Salvatore’ at the Cromwell Hotel.

“I use the traditional Italian household coffee pot to prepare a uniquely flavoured coffee, by replacing the water with Martini Gran Lusso to produce the key ingredient in this my twist on my favorite Negroni Cocktail,” Salvatore Calabrese

35ml (1.16 oz) Italian Espresso Moka coffee made with Martini Gran LussoNegroni Svegliato

35ml (1.16 oz) Gin

20ml (.66 oz) Campari

Prepare the coffee in a 3 cup Italian Espresso Moka coffee pot.  Make the moka coffee in the usual way using the Martini Gran Lusso in place of water. Allow to cool and store in the refrigerator.  Pour all the ingredients into a mixing glass filled with ice. Stir well and strain into an old fashioned glass with an ice ball and garnish with a twist of orange

gaz sez:   maes·tro ˈmīstrō/noun: a distinguished musician, especially a conductor of classical music.  With this formula, Salvatore, a dear friend, once again proves that he’s more than worthy of the title “Maestro.”  This drink is an orchestra in a glass, and you can hear each and every instrument very clearly as they crescendo to an incredible peak on the palate.  An inspired drink.

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101 Best New Cocktails: Red Head by Mathias Alsen, Brooms & Hatchets, First Hotel Grims Grenka, Oslo, Norway

Friday, January 9th, 2015

Red Head

Mathias Alsen, Brooms & Hatchets, First Hotel Grims Grenka, Oslo, Norway

Red Head Mathias Alsen

“This was originally supposed to be a twist on the Red hook cocktail from Enzo Enrico, Milk & Honey NY. A little bit over a year ago me and my red headed girlfriend tried a red hook for the first time and we loved it, so eventually one day she asked me to make a version of that drink but with some more punch to it, so the red head started to take it’s form. The cocktail has since developed in to what it is today and is one of her all-time favorite cocktails, mine too ;),” Mathias Alsen

2o ml (.66 oz) James E Pepper 1776 rye whiskyRed Head

2o ml (.66 oz) cognac

15 ml (.5 0z) Mancino Rosso vermouth

10 ml (.33 oz) Campari

10 ml (.33 oz) Luxardo Maraschino

10 ml (.33 oz) Averna Amaro

5 ml (.17 oz or 1 teaspoon) Green Chartreuse

1 lemon twist, as garnish

Stir over ice and strain in to a chilled coupette.  Release the oils from the lemon twist onto the drink, and float or discard the twist—your choice.

gaz sez:   This drink’s all over the bloody place.  You never know what’s gonna hit you next.  For me, though, it’s that tiny amount of green chartreuse that ties it all together—pretty amazing, huh?

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101 Best New Cocktails: West Indies Pearter by Michael Stringer, Black Leaf Events, London, England, UK

Wednesday, January 7th, 2015

West Indies Pearter

Michael Stringer, Black Leaf Events, London, England, UK

“I created this cocktail on behalf of Guinness for the launch of their new Brewer’s Project which bring back to life the Guinness Porters. The West Indies Pearter  is complex yet mellow, hoppy with delicious notes of toffee and chocolate.

“I found that the hoppy flavour blended perfectly with the sweetness of the cinnamon and the chocolate balanced in delicate harmony with the subtle flavour of the pear liqueur.

“I hope you enjoy making and drinking this as much as I did creating it!” Michael Stringer.

25 ml  (.8 oz) Bulleit 95 Rye WhiskeyDevin Ainslie photography

10ml (.3 oz) Monin cinnamon syrup

10ml (.3 oz)  fresh lemon juice

5 ml (.17 oz)  (or 1 teaspoon) Xanté Pear/Cognac liqueur

2 dashes Peychaud’s bitters

50 ml (1.7 oz) Guinness West Indies Porter

1 slice of pear and a cinnamon stick, as garnishes

Build all the ingredients except the Guinness  in a handled 1/2 pint glass over cubed ice, and stir briefly.  Float the Guinness on top of the drink and add the garnishes.

gaz sez:  Wow!  A lot of thought went into this drink, and it paid off handsomely.  This is one of the most complex and unusual quaffs I’ve tried in a very long time.

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101 Best New Cocktails: Crown Heights Negroni, Del Pedro, Tooker Alley, Brooklyn, USA

Wednesday, January 7th, 2015

Crown Heights Negroni101BNC - Copy - Copy

“This cocktail was created by Del Pedro, proprietor of Tooker Alley, Brooklyn.  Del Pedro was an important, early pioneer of the most recent incarnation of the craft cocktail movement. Sorel Liqueur adds a touch of Caribbean spice to this classic cocktail.” Jackie Summers, Sorel Liqueur, Brooklyn, USA

Recipe Adapted from the book Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough by Peter Thomas Fornatale.

crown heights negroni - Copy

60 ml (2 oz) Tanqueray Malacca Gin

15 ml (.5 oz) Sorel Liqueur

15 ml (.5 oz) Carpano Antica Formula sweet vermouth

15 ml (.5 oz) Campari

1 dehydrated orange slice, as garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

gaz sez:  Del Pedro is a bartender who, in my opinion, has never received enough credit for his major role in the 21st-century craft cocktail movement.  This simple recipe proves his genius.

 

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101 Best New Cocktails: Piano by Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

Sunday, December 28th, 2014

Piano

Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

101BNC - Copy - Copy

Piano Sam Nelis

52.5 ml (1.75 oz) Castello Banfi Grappa Di Brunello

7.5 ml (.25 oz) Meletti SambucaPiano

30 ml (1 oz) fresh lemon juice

15 ml (.5 oz) Hibiscus Syrup*

1 egg white

Oils from a lemon twist as an aromatic garnish (release the oils then discard the twist)

5 drops of Angostura bitters dashed on the top of the drink as a second aromatic garnish

Add all of the ingredients to a mixing glass and vigorously dry shake for about 20 seconds.  Add ice and shake for an additional 10 seconds.  Strain into a chilled coup and add the aromatic garnishes.

*Hibiscus Syrup

Soak 1 cup of dried hibiscus flowers in 2 cups of simple syrup, made at a 1:1 ratio, for 7 days. Strain out the flowers through a double layer of dampened cheesecloth and store the syrup in the refrigerator.

gaz sez:  Pure wizardry at work here–this is a very brave recipe to set down, and the balance that Sam Nelis has achieved in this drink is nothing short of miraculous.  Standing ovation, please.

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