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Archive for the ‘101 Best New Cocktails’ Category

101 Best New Cocktails: New Fashioned by Sonny De Lido, Pizza East Shoreditch, London, England, UK

Thursday, April 28th, 2016

New Fashioned

Sonny De Lido, Pizza East Shoreditch, London, England, UK

“Many ladies don’t like Old-Fashioneds so I made one for them. I replaced the sugar cube with a barspoon of maraschino and a hint of blackberries!” Sonny De Lido

New Fashioned40 ml (1.35 oz) Woodford Reserve bourbon

15 ml (.5 oz) crème de mûre

5 ml (.16 oz or 1 teaspoon) maraschino liqueur

2 drops Angostura bitters

1 lemon twist, as garnish

Stir over ice in an old-fashioned glass and add the garnish.

gaz sez:  Sonny says that he created the New Fashioned for the ladies, and if that’s the case I’ve been using the wrong restroom all my life. This drink suits me down to the ground.  Nice one, Sonny!

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101 Best New Cocktails: Magic Julep by Giuseppe González, Suffolk Arms, New York, NY

Thursday, April 28th, 2016

Magic Julep

Giuseppe González, Suffolk Arms, New York, NY

Magic Julep8 to 10 fresh mint leaves

30 ml (1 oz) simple syrup

30 ml (1 oz) Fernet Branca

30 ml (1 oz) Angostura bitters

1 fresh mint sprig, as garnish

Muddle the mint leaves in the simple syrup in the bottom of a Julep cup.  Add crushed ice and the remaining ingredients. Stir well, add more crushed ice to form a cone on top of the drink, and add the garnish.

gaz sez:  In April, 2016, I was in Manhattan to conduct a Mindful Bartender presentation at a midtown hotel, so I figured I’d look at Giuseppe González’ new joint, Suffolk Arms, to see if it was really as fabulous as everyone had been telling me. It was. It was more than that.

I spent a delightful couple of hours in this joint, and my drink of choice was Giuseppe’s Magic Julep. It’s a delightful quaff, and Giuseppe is a delightful chap, too.  Well done, Brother. You constantly take us to new heights, and amazingly, you’ve managed to open a 5-star craft cocktail bar that feels like a neighborhood hang-out.

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101 Best New Cocktails: It Doesn’t Take an Empire by Simon Ford, The 86 Co, New York, NY

Tuesday, April 19th, 2016

It Doesn’t Take an Empire

Simon Ford, The 86 Co, New York, NY

“Here is a new recipe of mine that I have created that I am particularly proud of. Still pretty simple but it has Gin and Tea in it so you can’t go wrong.” Simon Ford

60 ml (2 oz) Fords gin

15 ml (.5 oz) fresh lemon juice

22.5 ml (.75 oz) simple syrup

30 ml (1 oz) Martini & Rossi Sweet Vermouth Infusion*

1 dash Angostura bitters

Club soda

1 maraschino cherry, as garnish

Shake over ice and strain into a highball glass. Top with soda and add the garnish.

*Martini & Rossi Sweet Vermouth Infusion: Take a one liter or 750ml bottle of Martini & Rossi sweet vermouth and infuse it with 4 or 3 heaping tablespoons of market spice/chai tea. Let it sit for 1.5 hours. Strain and keep refrigerated.

gaz sez: “Keep it Simple, Stupid” is not a bad catch-phrase, and although Simon managed to keep it simple with this recipe, he’s far from being stupid. Lest you didn’t know, Simon is one of the owners of The 86 Company that offers top-of-the-line spirits at ultra-reasonable prices, packed in bartender-friendly bottles. And he’s a damned good bartender, too!

 

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101 Best New Cocktails: Gilbert by Dushan Zaric, The 86 Co, New York, NY

Tuesday, April 19th, 2016

Gilbert

Dushan Zaric, The 86 Co, New York, NY

Gilbert Dushan Zaric10 red Concord grapes

30 ml (1 oz) BarSol Pisco Italia

30 ml (1 oz) Chardonnay (lightly oaked)

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) rich simple syrup (2:1)

3 drops 5-Spice Bitters* (Bar Keep Chinese Bitters are highly recommendable as a substitute)

Champagne grapes, as garnish

Muddle the grapes in a mixing glass. Add ice and the remaining ingredients. Shake hard and double-strain into a cocktail coupe. Add the garnish.

5-Spice Bitters: Using a hand torch, slightly burn 5 large brown sugar cubes. Add them, 2 bottles of overproof rum (such as Goslings 151), two 2-inch pieces of ginger, 4 cinnamon sticks, 65 g (.75 cup) whole cloves, 70 g (.5 cup) Szechuan peppercorns, and 8 star anise pods to a 2-liter Mason jar. Let infuse for 2 weeks in cool, dry, and dark place. Strain and store for use. Yields: 2 liters. Shelf life: forever.

gaz sez:  Trust Dushan Zaric to tease every last nuance out of such an excellent product as BarSol’s Italia Pisco, and to do it with such fabulous style. You make me smile, my friend.

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101 Best New Cocktails: Bee Negroni by Maxime Verrier, HIMKOK, Oslo, Norway

Thursday, April 14th, 2016

Bee Negroni

Maxime Verrier, HIMKOK, Oslo, Norway

“I love drinks that tell you a story. This drink is inspired by the bees producing the beeswax we use to infuse our gin. This Negroni represents the journey of nature and hard work of bees.

“St. Germain will bring the elderflower blossoms’ touch, then sloe gin the berries notes (cherry and plum) and the beeswax-infused gin will bring the final touch. Campari for bitterness and Antica Formula for the rich spices notes.

“This Negroni will bring you, from flowers to fruit, honey and spices, with a much needed bitter character.” Maxime Verrier

Bee Negroni10 ml (.33 oz) sloe gin

20 ml (.66 oz) Beeswax-Infused Gin*

20 ml (.66 oz) Carpano Antica Formula

15 ml (.5 oz) Campari

1 barspoon St. Germain

1 orange twist, as garnish

Pour all the ingredients in a rock glass. Fill with ice and stir gently. Add the garnish.

*Beeswax-Infused Gin: Combine 20 g (about 1.5 tablespoons) of beeswax and 1 liter of London dry gin. Cook sous vide or in a closed container at 40°C (105°F) for 6 hours.

gaz sez:  Maxime and the crew at HIMKOK sent me a sample of their beeswax-infused gin so I could try this drink, so I awarded extra points for effort here! The extra points weren’t needed, though—the cocktail is superb, and stands tall on its own merits.

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101 Best New Cocktails: White Sazerac by Maroš Dzurus, HIMKOK, Oslo, Norway

Thursday, April 14th, 2016

White Sazerac

Maroš Dzurus, HIMKOK, Oslo, Norway

“The Sazerac as always evolved through its history. Starting with cognac and Peychaud’s bitters, then moving to rye whiskey with the addition of Absinthe.

“This is my new interpretation of this cocktail—a nice, delicate yet powerful Sazerac. It’s more of a Nordic style with aquavit, Becherovka, Frangelico, simple syrup and Absinthe.

“The aquavit we produce at Himkok get very fresh notes and delicate spices, but you can use any kind of unaged aquavit. Becherovka will bring some winter flavors, replace the bitterness of the Peychaud’s bitters and enhance the flavor and spices of the aquavit. Frangelico opens up the nutty taste. The spray of Absinthe and lemon are for the freshness in the drink.” Maroš Dzurus

white sazeracAbsinthe, as rinse

40 ml (1.35 oz) white aquavit

10 ml (.33 oz) Becherovka

10 ml (.33 oz) Frangelico

2.5 ml simple syrup

1 lemon twist, as garnish

Coat a coupette with Absinthe. Stir the remaining ingredients over ice and strain into the glass. Add the garnish.

gaz sez:  Himkok seems to be putting out some pretty fabulous drinks (see, also, the Bee Negroni), and this one will likely blow your socks off. Maroš sent me a small bottle of aquavit, fashioned by the one and only Monica Berg, in order that I could test this baby in its natural state. What can I say? Monica would never steer anyone wrong.  And Maroš’ recipe is to die for.  Get yourself to Oslo if you must, but don’t miss this one.

 

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101 Best New Cocktails: Geraldine’s Ginger Fizz by Chris Edwardes, Hidden House, Stari Grad, Croatia

Thursday, April 7th, 2016

Geraldine’s Ginger Fizz

Chris Edwardes, Hidden House, Stari Grad, Croatia

“A summer winner that outsold all the other cocktails on our list, created for the lovely Geraldine Coates when she visited Hidden.” Chris Edwardes

Geraldine's Ginger Fizz4 slices fresh ginger

50 ml (1.7 oz) Beefeater gin

12.5 ml (.42 oz) elderflower liqueur

12.5 ml (.42 oz) elderflower syrup

25 ml (.8 oz) fresh lemon juice

5 turns black pepper

100 ml (3.4 oz) Sprite

1 lemon wheel, as garnish

Muddle the ginger thoroughly in a shaker. Add the remaining ingredients (except the Sprite) and as much ice as possible. Shake like your life depends upon it. Dump into a goblet and add more ice. Top with the Sprite and add the garnish and two straws.

gaz sez:  I love ginger, so this baby got tested quickly, and, as expected, Chris Edwardes did a balancing act that few can even aspire to. (The black pepper brought more than its fair share to this party.) The fact that the drink is dedicated to my Sister in Gin, Geraldine Coates, had nothing to do with my love for this fine quaff. Honest!

 

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101 Best New Cocktails: Maman Brigitte by Tristan Simon, A La Française, Paris, France

Thursday, April 7th, 2016

Maman Brigitte

Tristan Simon, A La Française, Paris, France

“This recipe came across my mind while doing research on the next cocktail menu for the bar. I was considering the French rhum agricole part, and wondering how I could balance this typical French spirit with some traditional cocktail recipes. At some point I got to the Brandy Alexander, with is a personal favorite… Then for some reason I considered twisting it with some classic tiki aromatics. Maman Brigitte was born!

“As for the name, you may wonder. I first considered calling it ‘Baron Samedi,’ for the Voodoo Iwa (god) of death and resurrection. Then I considered it was kind of a common name. With further research it appeared the guy had a wife, ‘Maman Brigitte,’ Iwa of death (too) and also of curing ulcers (an always useful skill!).

“I then ended up with a tiki twist on the Brandy Alexander, based on uncommonly used French rhum, named after a Voodoo goddess of death and curing ulcers. It was a complete go!” Tristan Simon

Maman Brigitte30 ml (1 oz) St James Rum Agricole Imperial Blanc

20 ml (.66 oz) St James Rum Agricole Royal Ambre

10 ml (.33 oz) Marie Brizard Chocolat Royal liqueur

10 ml (.33 oz) Monin falernum syrup

20 ml (.66 oz) heavy cream

10 ml (.33 oz) coconut cream

Grated nutmeg, as garnish

Shake vigorously over ice (in a Japanese-style shaker, if available). Double-strain into a chilled cocktail glass and add the garnish. Drink, santé!

 

gaz sez: I’ll take 5 of these after dinner, please. Every day of the week . . .

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101 Best New Cocktails: Lion & Rose by Samuel Tripet, Lily Blacks, Melbourne, Victoria, Australia

Thursday, March 31st, 2016

Lion & Rose

Samuel Tripet, Lily Blacks, Melbourne, Victoria, Australia

“This drink was inspired by growing up with idolistic masculine and feminine influences. Having a balance of the two was very important to me. The Lion & Rose cocktail represents harmony between two great forces.” Samuel Tripet

Lion & Rose25 ml (.8 oz) Lagavulin 16 year old scotch whisky

25 ml (.8 oz) Amaro Montenegro

25 ml (.8 oz) Dolin dry vermouth

1 lemon twist, as garnish

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

gaz sez:  Kindly excuse a little blasphemy here:  Jesus Christ Almighty, this is one incredibly fabulous drink. I could sip on these all night. As long as I sipped them slowly, of course, and that’s near as damn it impossible.

 

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101 Best New Cocktails: Gringo Negroni by Roberto Giudici, Fluffer Bar, Milan, Italy

Thursday, March 31st, 2016

Gringo Negroni

Roberto Giudici, Fluffer Bar, Milan, Italy

“I’ve created this drink for a usual customer who wanted a twist on a Negroni with a Mexican hint. I was thinking a little bit outside the box: the “structure” of the cocktail was the same, one part for each ingredient, but each one was changed: I’ve replaced Campari with Spitz, an Italian gentian spirit made near Maggiore lake; the sweet red vermouth was replaced with an Italian white vermouth with citrus notes, and instead of gin I’ve used Del Maguey Vida, an Espadin mezcal with a complex smoky taste in mouth and in nose too. The drink was a little bit flat so I’ve tried to combine some bitters together. Cinchona, oranges, chocolate, every kind of ingredient that I thought could work together and with the cocktail too…I blended them to reach a standardized balance, et voilà. Enjoy!” Roberto Giudici

Gringo Negroni30 ml (1 oz) Del Maguey Vida mezcal

30 ml (1 oz) Spitz Genziana Rossi d’Angera

30 ml (1 oz) Vermouth del Professore Bianco

3 dashes Chocolate Combo Bitters*

1 orange half-wheel, as garnish

1 lemon twist, as garnish

Stir over ice and strain into a chilled tumbler over fresh ice. Add the garnishes, squeezing the twist over the drink.

*Chocolate Combo Bitters: Blend 1 part Bob’s chocolate bitters, 1 part Bitter Truth Xocolatl Mole bitters, 2 parts Bitter Truth orange bitters, and 1 part Angostura bitters.

gaz sez:  Well this one was truly a pain in the ass to put together. Getting a bottle of Spitz Genziana Rossi d’Angera to the USA wasn’t easy, for a start, but I have my sources . . .  It was well worth the effort. One of the best Negroni variations I ever did taste.  Nice one.

 

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101 Best New Cocktails: King Louie the 4th by Anthony DeSerio, Sticks & Stones, Uncasville, CT, USA

Tuesday, March 29th, 2016

King Louie the 4th

Anthony DeSerio, Sticks & Stones, Uncasville, CT, USA

“This is one of the most recent cocktails I’ve put together. I wanted to put a hefty twist on a Vieux Carré and the honey flavors of Monkey Shoulder were on my mind. I thought of honey and ginger. So instead of American whiskey, Cognac and sweet vermouth, I subbed these all out for a lovely gateway blended scotch, ginger cognac, and port cut with Lillet. The chocolate bitters pull all the flavors together. This silky tannic twist gets its name from my friend’s favorite monkey, King Louie [from Disney’s 1967 adaptation of The Jungle Book], and the French Quarter of NOLA where the origins of this cocktail spun off from.” Anthony DeSerio

King Louie the 4th30 ml (1 oz) Monkey Shoulder scotch whisky

22.5 ml (.75 oz) Domaine de Canton French ginger liqueur

15 ml (.5 oz) Taylor Fladgate 10 year old tawny port

15 ml (.5 oz) Lillet Rouge

1 teaspoon Bénédictine

4 to 5 drops chocolate mole bitters

1 skewered maraschino cherry, as garnish

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

gaz sez:  I featured this one on scotchwhisky.com in March, 2016, and told Anthony that, since he already had one drink in this year’s book, I couldn’t include this one too.  Then I tasted it again and said screw it! This drink is far too good to not list in 101BNC. Don’t just trust me on this. Try it. You won’t regret it. Honest.

 

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101 Best New Cocktails: Heart’s Filthy Lesson by Nick Dean, Forte the Restaurant, Jamestown, NY, USA

Sunday, March 27th, 2016

Heart’s Filthy Lesson

Nick Dean, Forte the Restaurant, Jamestown, NY, USA

“This cocktail came about after searching the web for David Bowie drinks in the days after his passing… And then wanting to make something all my own!

“I started with pomegranate vodka and Domaine de Canton because it was important to me that the drink be clear-ish, in order for the Peychaud’s to stand out on top of the drink like the eye makeup on the cover of Aladdin Sane.

“After a few false starts with ginger beer and a number of liqueurs, I lucked into this combination of pomegranate, ginger, lime juice and Strega — which ended up wonderfully sweet, tart and somewhat prickly (for lack of a better word). The mint and juniper and other elements of the Strega make for a long, clean finish while also adding a certain hard-to-describe element throughout. It really unites all the other ingredients, but also blends into the background more than I initially thought it would have.

“And the Peychaud’s is just the glam-tastic icing on the cake.” Nick Dean

Heart's Filthy Lesson45 ml (1.5 oz) pomegranate vodka
(gaz sez: I used Pearl Pomegranate Vodka)

15 ml (.5 oz) Strega

15 ml (.5 oz) Domaine de Canton French ginger liqueur

15 ml (.5 oz) fresh lime juice

1 dash simple syrup

2 dashes orange bitters

2 dashes Peychaud’s bitters, as garnish

1 lime twist, as garnish

Shake over ice and strain into a chilled cocktail glass or coupe. Add the garnishes.

gaz sez:  Like a stream of unconnected thoughts, this baby comes across like Life on Mars, hopping from one flavor to another with no discernible reason.  Nice one. RIP David Bowie. You will always be a hero of mine.

 

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101 Best New Cocktails: Lime in the Coconut by Andrew Aoun, TAPS Fish House & Brewery, Brea, CA, USA

Thursday, March 24th, 2016

Lime in the Coconut

Andrew Aoun, TAPS Fish House & Brewery, Brea, CA, USA

“We really want to show people that a piña colada was not something that comes out of a can or plastic bottle. This was a slightly modified version with a lot of character that made the drink approachable but interesting. We also do it in a liquid nitrogen version…..” Andrew Aoun

Lime In The Coconut45 ml (1.5 oz) Coruba coconut rum

15 ml (.5 oz) SelvaRey Cacao rum

22.5 ml (.75 oz) Giffard orgeat syrup

22.5 ml (.75 oz) fresh lime juice

22.5 ml (.75 oz) fresh pineapple juice

22.5 ml (.75 oz) heavy cream

1 lime wheel, as garnish

Grated nutmeg, as garnish

Pineapple leaves, as garnish

Shake over ice and strain into a chilled collins glass. Fill with crushed ice and add the garnishes.

gaz sez:  I must admit that I paper-judged this and found it not to be of my liking, but there was something about it that made me keep going back and looking at the recipe again over and over.  Eventually I decided to try the damned thing. It’s absolutely marvelous.  Well done, Andrew!

 

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101 Best New Cocktails: Pine-y the Elder by Andrew Aoun, TAPS Fish House & Brewery, Brea, CA, USA

Saturday, March 19th, 2016

Pine-y the Elder

Andrew Aoun, TAPS Fish House & Brewery, Brea, CA, USA

“A riff on the Russian River Brewing Company’s Pliny the Elder IPA. Citrusy, refreshing, and crisp.” Andrew Aoun

Pine-y The Elder30 ml (1 oz) Sipsmith gin

30 ml (1 oz) Amaro Braulio

22.5 ml (.75 oz) fresh lemon juice

22.5 ml (.75 oz) rich simple syrup (2:1)

Soda water

IPA

1 lemon twist, as garnish

1 miniature pinecone, as garnish

Shake over ice and strain into a chilled collins glass. Add ice and top with a splash of soda and IPA. Stir briefly to incorporate. Form the lemon twist into a rose and add the garnishes.

gaz sez: I had to try this just so I could try Braulio amaro (which is pretty gorgeous), and of course it also gave me a chance to drink more Sipsmith gin, an opportunity that I’d never pass up. It’s a tough life I have. This whole thing comes together really well—it’s refreshing, tart, and it packs a nice wallop.

 

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101 Best New Cocktails: BB King by Julian Serna, The Lo & Behold Group, Singapore

Saturday, March 12th, 2016

BB King

Julian Serna, The Lo & Behold Group, Singapore

BB King50 ml (1.7 oz) Banana Jack Daniel’s*

10 ml (.33 oz) Smoked Maple Syrup**

4 drops Bitter End Memphis Barbeque bitters

Stir over ice and strain into crystal cut tumbler over a large block of ice.

*Banana Jack Daniel’s: Use 3 peeled bananas per 750-ml bottle of Jack Daniel’s and let infuse for 3 days. Reserve infused bananas for another use. (We made Banana Whisky Sorbet and used as a garnish.)

**Smoked Maple Syrup: Infuse use quality Canadian maple syrup with hickory chip smoke.

gaz sez: Just when you thought that drinks couldn’t get any stranger . . .  God only know what goes on in the mind of Julian Serna, but this drink proves that, as weird as the recipe looks, he sure as heck knows what he’s doing. You’re a brave man, sir. And talented, too!

 

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101 Best New Cocktails: Picasso Sour by Sean Halse, Gold on 27, Dubai, UAE

Saturday, March 12th, 2016

Picasso Sour

Sean Halse, Gold on 27, Dubai, UAE

“I wanted the drink to represent the artistic side of the modern bartender and used Picasso as my muse. Picasso also being famous for being a big absinthe drinker made the whole concept work, which is why I garnished with ‘The Absinthe Drinker’ painting by him. The signature stencil on top represents Picasso signing his bills with his signature as he started to get famous.” Sean Halse

Picaso Sour 50040 ml (1.35 oz) Kappa pisco

15 ml (.5 oz) orange curaçao

30 ml (1 oz) fresh lemon juice

20 ml (.66 oz) egg white

10 ml (.33 oz) sugar

3 dashes Absinthe

Angostura bitters, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled coupe. Use a stencil, if you like, to add the garnish.

gaz sez:  I really really really love this drink. The balance is pretty incredible, the simplicity puts it into a classic category, and oh, it’s a very moor-ish potion.

 

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101 Best New Cocktails: Five Finger Death Punch by David Adams, The Dead Canary, Cardiff, Glamorgan, UK

Thursday, March 3rd, 2016

Five Finger Death Punch

David Adams, The Dead Canary, Cardiff, Glamorgan, UK

“After reading through a bunch of Dead Rabbit recipes for ‘over the bar punches’ I was hungry to create something of my own that I could serve to guests to introduce them to the category. We’d been playing around at work with the idea of creating a ‘house whisky blend’ that we could serve in a number of classics to industry friends and it just so happened that this blend had just the right level of smokiness and maltiness to make for a really balanced and cracking punch. (We premix the whisky to improve speed of service.) The peach liqueur really adds to the drink and makes it a little more accessible for the general public than a lot of other drinks with a potent whisky base.

“The name Five Finger Death Punch is in reference to the five different whisk(e)ys, the potency of the drink, the heavy metal band, and classic martial arts cinema.

“This drink has quickly become our best seller at The Dead Canary and is a great alternative for those ordering Long Island iced teas purely for the number of different spirits!” David Adams

Five Finger Death Punch12.5 ml (.42 oz) Buffalo Trace bourbon

12.5 ml (.42 oz) Rittenhouse 100 rye whiskey

12.5 ml (.42 oz) Teeling Single Grain Irish whiskey

12.5 ml (.42 oz) Monkey Shoulder scotch whisky

10 ml (.33 oz) Ardbeg scotch whisky

15 ml (.5 oz) crème de pêche

25 ml (.8 oz) lemon sherbet

25 ml (.8 oz) fresh lemon juice

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

Grated nutmeg, as garnish

Shake well and strain into a chilled punch glass over a large shard of ice. Add the garnish.

gaz sez: I must admit that I find the “house blend whiskey” concept a little odd, but that said, David did a great job here, so it’s no surprise to me that this drink is a best seller.

 

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101 Best New Cocktails: Devil’s Pitchfork by Ted Kilgore, Planter’s House, Saint Louis, MO, USA

Thursday, March 3rd, 2016

Devil’s Pitchfork

Ted Kilgore, Planter’s House, Saint Louis, MO, USA

“As I was catching up on some emails and checking newsletters I rarely have time to read any more now that I am an owner, a Difford’s Guide article about gentian root liqueurs piqued my interest. In this post it was revealed that the tool they used to harvest the roots is called a Devil’s Pitchfork. I of course thought there needs to be a drink with that name and it needs to be with an unruly amount of gentian liqueur. After sending for test subjects to try the abomination in my brain, the Devil’s Pitchfork was agreed upon. I now promise to stop bothering you with weird evil drinks that cause depravity.” Ted Kilgore

Devils Pitchfork30 ml (1 oz) Rittenhouse rye whiskey (oh come on Gaz, you knew it was going to start that way, didn’t you?)

22.5 ml (.75 oz) Suze liqueur

22.5 ml (.75 oz) Salers aperitif

7.5 ml (.25 oz) Joseph Cartron crème de cerise (or Cherry Heering)

2 dashes Bittercube Corazòn bitters

1 long grapefruit twist, as garnish (see Note)

1 cherry, as garnish

Stir over ice and strain into a highball glass with a big cube of ice. Add the garnishes.

Note: Trim one end of the grapefruit twist into 3 points to resemble pitchfork tines. We use custom ice cylinders and wrap the twist up the side and lay it across the top.

gaz sez: I’ll be uber-sad if Ted Kilgore ever stops bothering me with weird evil drinks that cause depravity. It’s what he does best. Good to see you’re still a crazy bastard, Ted, and that your current creations are so well put together. I’d never expect less from you.

 

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101 Best New Cocktails: Golden Girls by Yi Chen, Berlyn Restaurant, Brooklyn, NY, USA

Friday, February 26th, 2016

Golden Girls

Yi Chen, Berlyn Restaurant, Brooklyn, NY, USA

“I created this cocktail for a love interest who had a particular love for lavender, tequila, and the American television show, The Golden Girls. The show’s quartet of women is represented by the color of the tequila and the yellow Chartreuse, and lime, and is appropriately named for the resulting color of the cocktail.” Yi Chen

Golden GirlsLavender Sugar*, for glass

60 ml (2 oz) Excellia añejo tequila

22.5 ml (.75 oz) dark agave nectar

22.5 ml (.75 oz) fresh lime juice

15 ml (.5 oz) yellow Chartreuse

4 dashes Scrappy’s lavender bitters

1 egg white

Dried lavender buds and Lavender Mist**, as garnishes

Rim a chilled coupe with lavender sugar and set aside.

Dry-shake, then add ice and shake again. Double-strain into the coupe. Sprinkle lavender buds on top, then spray the top of the cocktail three times with lavender mist.

*Lavender Sugar: Grind 5 g (1 tablespoon) of dried lavender buds in a clean coffee grinder for 20 seconds. Pour the ground buds into a medium-mesh strainer (large enough to allow bud essences to sift through, but small enough to catch the buds) over a bowl. Sift by tapping the side of the strainer with a hard object such as a spoon. Discard the whole buds. Pulse 25 g (2 tablespoons) of turbinado sugar in the coffee grinder 6 to 7 times until the sugar granules are loosely broken. Combine well with lavender essence.

**Lavender Mist: In a glass container, infuse 10 g (2 tablespoons) of dried lavender buds into 90 ml (3 oz) of 80-proof vodka. Cover and set aside for two days. Fine-strain the buds from the vodka and pour the liquid into a small atomizer spray bottle.

gaz sez: Lavender, lavender, lavender! Reminds me of my Aunt Annie’s house, does lavender. I can see her singing some daft old song while Uncle Harry played the upright piano when I was a kid. And lavender was in the air. Anyway, a drink that’s so tightly knit, that conjures up such specific memories, deserves a standing ovation, I believe. Brava, Yi Chen! Brava!

 

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101 Best New Cocktails: Old Buccaneer by Ivan Di Giovanni, The Walrus Room, London, England, UK

Friday, February 26th, 2016

Old Buccaneer

Ivan Di Giovanni, The Walrus Room, London, England, UK

“The idea of this drink came to me thanks to my father. He does, indeed, look like a pirate and, because of his look and his love for anisette I have decided to blend together Jamaican rum with Absinthe.

“I have chosen Jamaican rum for its richness and aroma. I find them full and pungent and slightly sweeter than other rums.

“I have also chosen Jamaican rum for the location of the island itself in the heart of the Caribbean Sea from where the term ‘buccaneer’ came from. In facts, Buccaneers were pirates that used to attack Spanish ships in the heart of the Caribbean Sea.

“I love this drink!” Ivan Di Giovanni

Old Buccaneer50 ml (1.7 oz) Jamaican rum

10 ml (.33 oz) Absinthe

20 ml (.66 oz) fresh lime juice

10 ml (.33 oz) simple syrup

3 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 mint sprig, as garnish

Grated dark chocolate, as garnish

Shake over ice and fine-strain into a rocks glass over an ice block. Add the garnishes.

gaz sez: I love this drink, too, Ivan, and I chose to include it in this batch of 101BNC because of the fine job you did in balancing the ingredients—the Absinthe is evident, but not overpowering, and the Orinoco bitters pull the whole thing together pretty elegantly. Yo Ho Ho!

 

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101 Best New Cocktails: Williams Christ Superstar by Björn Bochinski, Lux Bar, Münster, Germany

Thursday, February 18th, 2016

Williams Christ Superstar

Björn Bochinski, Lux Bar, Münster, Germany

“This is a German twist on one of my favourite drinks, the Old Cuban. The Jägermeister balances the fresh and dry notes of the drink and adds more complexity to the drink.” Björn Bochinski

Williams Christ Superstar50 ml (1.7 oz) Williams Christ pear eau de vie

10 ml (.33 oz) Jägermeister

15 to 20 ml (.5 to .66 oz) fresh lemon juice, depending on the Riesling

20 ml (.66 oz) sugar syrup

8 to 10 mint leaves (reserve one as garnish)

Dry German sparkling Riesling wine

Shake all ingredients except the Riesling over ice. Fine-strain into a chilled coupette and top with the Riesling. Add the garnish.

gaz sez: Simply deeeeelishush! I love how your brain works, Björn!

 

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101 Best New Cocktails: Final Straw by Geoff Fewell, Boilermaker House, Melbourne, Victoria, Australia

Thursday, February 18th, 2016

Final Straw

Geoff Fewell, Boilermaker House, Melbourne, Victoria, Australia

“Enjoy—there is no garnish by the way. Please don’t fiddle with the recipe…. No Ellen and I may buy you a drink.” Geoff Fewell

Final Straw20 ml (.66 oz) Laphroaig Quarter Cask scotch whisky

20 ml (.66 oz) Bénédictine

20 ml (.66 oz) Chartreuse M.O.F.

20 ml (.66 oz) fresh lemon juice

Shake over ice and double-strain into a chilled Nick & Nora glass or coupette.

gaz sez: Sorry to say, Geoff, that I had no Chartreuse M.O.F. (Cuvée des Meilleurs Ouvriers de France Sommeliers), so I used the regular yellow Chartreuse when I tested this, and I must say that it’s a delightful quaff, indeed. Nice use of Laphroaig in this one, sir!

 

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101 Best New Cocktails: MiAmor by Angelika Larkina, EBA Training Center, Tallinn, Harjumaa, Estonia

Wednesday, February 10th, 2016

MiAmor

Angelika Larkina, EBA Training Center, Tallinn, Harjumaa, Estonia

“MiAmor is my Bacardi Legacy Cocktail Competition 2016 Baltic finalist. The inspiration for this cocktail was the love, like the name already refers.

“Love is the most powerful feeling in the world. There is never a time or place for true love. It happens accidentally, in a heartbeat, in a single flashing, throbbing moment.

“The first sip of the cocktail is pink like the first time you saw your beloved one with air full of strawberry and raspberry aromas. Berries are followed by the apricots that give strong posture and help you to get to know each other. Smokiness and floral touch that comes from muscovado sugar helps you to fly and do everything for beloved one.

“And then comes passion… passion that cannot be tamed like Bacardi, that could not be tamed by floods, earthquakes, fires! Passion for each other! Try and feel the love!” Angelika Larkina

MiAmor50 ml (1.7 oz) Bacardi Carta Oro rum

20 ml (.66 oz) Martini & Rossi Rosato vermouth

1 barspoon apricot brandy

2 barspoons dark muscovado sugar syrup (2:1)

2 dashes orange bitters

1 orange twist, as garnish

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

gaz sez: Me Amour MiAmor. It’s the kind of love that lingers on the breath reminding you of so many wonderful moments in life. It’s pretty much an eternal love, I think.

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101 Best New Cocktails: El Diablo Loco by Giuseppe Serra, The Palomar Restaurant, London, England, UK

Wednesday, February 10th, 2016

El Diablo Loco

Giuseppe Serra, The Palomar Restaurant, London, England, UK

“I created the ‘El Diablo Loco’ after having a cherry chocolate with my espresso during a dinner with friends; I got inspired by those flavours, and wanted to replicate them into a drink.

“I decide to use El Dorado 8 year rum as I think it works well with the idea of an after-dinner cocktail. I then infused the Antica Formula vermouth with coffee, I also used Cherry Heering and finished with a bit of Mezcal Chichicapa, to give a bit of smokiness to the cocktail, as I think it works well with coffee. As garnish, a classic truffle chocolate completed in a unique result which the idea was. SALUTE!” Giuseppe Serra

el diablo loco40 ml (1.35 oz) El Dorado 8 Year Old rum

10 ml (.33 oz) Coffee-Infused Carpano Antica Formula*

10 ml (.33 oz) Cherry Heering

10 ml (.33 oz) Del Maguey Chichicapa Mezcal

1 Truffle Chocolate, as garnish**

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

*Coffee-Infused Carpano Antica Formula: Infuse 50 g (about 6 tablespoons) of ground coffee in 375 ml of vermouth for 20 minutes. Strain through a double layer of cheesecloth.

**Truffle Chocolate: Combine 300 g (10.5 oz) of 54% chocolate and 125 g (.5 cup) of whipping cream in a saucepan over medium heat. Bring just to a boil. Add 40 g (about 3 tablespoons) of sugar, then mix all with 15 g (1 tablespoon) of butter. Store everything in the fridge for 24 hours, then shape into truffles about 5 grams each.

gaz sez: Jeez this was a pain to put together, but the resultant drink makes it all worth while. Giuseppe makes his own chocolate truffles for the garnish, but for the sake of ink and space we’re going to let you buy a good commercial brand. Don’t miss out on the garnish, though. After the chocolate has soaked in this spectacular drink, it’s a very beautiful thing in the mouth. Promise.

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101 Best New Cocktails: Bramble On by Anthony DeSerio and Ryan Henry Tunnacliffe, Sticks and Stones, Uncasville, CT, USA

Friday, February 5th, 2016

Bramble On

Anthony DeSerio and Ryan Henry Tunnacliffe, Sticks and Stones, Uncasville, CT, USA

“This is a ‘you can add one more interesting ingredient to a classic’ cocktail. Once again, we at Sticks and Stones were experimenting with a gin cocktail for a special. The team loves Brambles. Ryan Tunnacliffe and I pulled this together, knowing we just got some fresh blackberries in stock. But Ryan said we needed a twist, so we agreed on a flamed rosemary garnish. To which I thought, ‘Why don’t we add the rosemary to the syrup, too?’ This way we would have the aromatic flavor in the drink as well. Ryan said give it a shot … I did and it worked! We sold out in one night. Sometimes a little extra goes a long way in a drink that can stand on its own.” Anthony DeSerio

Bramble On45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Blackberry-Rosemary Syrup*

15 ml (.5 oz) fresh lemon juice

1 blackberry, as garnish

1 rosemary sprig, as garnish

Shake over ice and strain into an ice-filled rocks glass. Add the blackberry garnish. Dip the rosemary in Absinthe and stand it up in the cocktail. Light it, give it a second or two to burn, then gently blow out the flame over the top of the cocktail for added aromatics.

*Blackberry-Rosemary Syrup: Combine 200 g (1 cup) granulated sugar, 150 g (1 cup) blackberries, and 240 ml (1 cup) water in a saucepan over medium-low heat. Muddle berries and mix to dissolve the sugar. Bring up heat to just under a boil and add 4 to 5 fresh rosemary sprigs. Stir for 1 minute and remove from heat. Let mixture steep and cool to room temperature. Strain out solids through a tea strainer and store in a refrigerator-safe container.

gaz sez: The original Bramble, of course, is a modern-day classic created by London Legendary bartender, Dick Bradsell, and it really is a masterpiece. This twist on Dick’s drink is also a fabulous drink, and the addition of rosemary in the syrup, and perhaps just as importantly, as a flamed garnish that’s been dipped in absinthe, is simply inspired. Congrats, Gents, you’ve done yourselves proud.

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101 Best New Cocktails: Bogmyrtle Blazer by Jesper Strauss, Le Mouton Noir + Tall Guy Spirits, Copenhagen, Denmark

Friday, February 5th, 2016

Bogmyrtle Blazer 

Jesper Strauss, Le Mouton Noir + Tall Guy Spirits, Copenhagen, Denmark

“In the process of stringing together our winter menu, I wanted to do a warm drink outside the traditional glögg, hot toddy and hot buttered rum. Blazers are a very new style of drink for me to be creating, but this turned out to be very popular from the start. The combination is a mix of sweet, boozy and spiced.

“The ambition was to create a drink with a lot of power, sweetness and maintain the flavor of the aquavit.” Jesper Strauss

A Word of Caution: This drink involves setting alcohol on fire and pouring it from one fireproof container to another. It can be as dangerous as it sounds. Practice with water until you feel comfortable with the action, make sure your service area (including floor) are free of anything flammable, and always have a fire extinguisher close at hand.

Bogmyrtle Blazer40 ml (1.35 oz) Aalborg Porse Snaps (bogmyrtle aquavit)

20 ml (.66 oz) Drambuie

5 ml (.16 oz or 1 teaspoon) La Fée Absinthe

2 dashes Mozart chocolate bitters

1 lemon twist, as garnish

Using 2 tankards suitable for mixing Blue Blazers, combine all ingredients in one tankard and ignite. Carefully blaze the drink 12 to 15 times between the two tankards. Extinguish the flame completely. Strain into a vintage tea cup and add the garnish.

gaz sez: Bogmyrtle Rules. Okay? This is a seriously fabulous quaff, and I predict we’ll see far more aquavits in new cocktails before too very long. Jesper: This one makes me think that you might actually know what you’re doing . . .

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101 Best New Cocktails: Professor by Boudewijn Mesritz, Tales & Spirits, Amsterdam, Netherlands

Tuesday, February 2nd, 2016

Professor

Boudewijn Mesritz, Tales & Spirits, Amsterdam, Netherlands

“A cheeky nod to Jerry Thomas, the original professor of the cocktail world. Inspired by 4 individuals in today’s cocktail industry who are forging ahead and becoming the “professors” of our era. Stirred, slightly crazy and full of life! Featuring Vermouth del Professore, Sipsmith gin, Pekoe Supreme Ceylon tea liqueur and Dr. Adam Elmegirab’s Orinoco bitters. Here’s to you Leonardo, Jared, Robert, & Adam! Created for the launch of the Pekoe tea liqueur and a house special at T&S! Cheers!” Boudewijn Mesritz

Professor40 ml (1.35 oz) Vermouth del Professore Bianco

20 ml (.66 oz) Sipsmith gin

20 ml (.66 oz) Pekoe Supreme Ceylon tea liqueur

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 grapefruit twist, as garnish

Stir over ice in a double old-fashioned glass, and add the garnish.

gaz sez: Inspired is the first word that springs to mind when I taste this one. The Sipsmith gin delivers a sturdy backbone and great complexity, and none of the other ingredients try to fight it. The drink is in complete harmony.

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101 Best New Cocktails: Alcatraz by Christin Wagner, La Petite Grocery, New Orleans, LA, USA

Friday, January 22nd, 2016

Alcatraz

Christin Wagner, La Petite Grocery, New Orleans, LA, USA

“Thanks for trying my drink! I hope you enjoy it as much as I enjoyed creating it.” Christin Wagner

Alcatraz Christin Wagner45 ml (1.5 oz) Tequila Ocho añejo

22.5 ml (.75 oz) Lustau Don Nuño oloroso sherry

15 ml (.5 oz) Suze liqueur

7.5 ml (.25 oz) Del Maguey Vida Mezcal

1 barspoon agave nectar

2 dashes Fee Brothers Aztec Chocolate bitters

1 orange twist

Stir over ice and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish.

gaz sez: Say “ocho” eight times, then run to the liquor store and demand you get your fair share of this remarkable tequila. Cristin showed remarkable balancing techniques when assembling these ingredients, and the use of Suze here is just inspired! Unlike its namesake, though, the Alcatraz Cocktail takes no prisoners. Be warned . . .

 

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101 Best New Cocktails: Ultima Palabra by Simone De Luca, The Walrus Room, London, UK

Friday, January 22nd, 2016

Ultima Palabra

Simone De Luca, The Walrus Room, London, UK

“Cocktail created for the first time at High Road House club in Chiswick, London. I used it for every other menu I created until now. A simple twist on a Last Word cocktail, the name is translated in Spanish, hence the main spirit used. Subtle smokiness, herbaceous flavour and nuttiness, with a touch of fruity and citrusy components, this cocktail hits all the spots for taste buds!” Simone De Luca

Ultima Palabra25 ml (.8 oz) mezcal

25 ml (.8 oz) green Chartreuse

25 ml (.8 oz) maraschino liqueur

25 ml (.8 oz) pineapple juice

25 ml (.8 oz) fresh lime juice

1 thyme sprig, as garnish

Shake hard over ice (a little longer than usual to get proper dilution, otherwise flavours may be a bit too strong). Double-strain into a chilled coupette and add the garnish.

gaz sez: I used Vida mezcal to test this baby, and it made her purr like a snow leopard. The Last Word is such a fine template for variation, and Simone pulled this one off in high style.

 

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101 Best New Cocktails: Workers on the Tracks by Luke Andrews, The Whistler, Chicago, IL, USA

Friday, January 22nd, 2016

Workers on the Tracks

Luke Andrews, The Whistler, Chicago, IL, USA

“The goal with this drink was to be simple. Three ingredients. No acid. A drink I could write on a napkin and someone could make at home or ahead of time for a decanter (or flask). The balance only works with a big, rough-around-the-corners high-proof rye. Bourbon does not work at all. The layers of the drink unfold as it sits over ice. I recommend drinking it and preparing it the way you would make a Negroni in terms of dilution and chill. Keep your fingers out of this one. When riding the train in Chicago you will undoubtedly hear ‘Your attention please…we are being delayed because there are WORKERS ON THE TRACKS ahead…’ and that’s when you reach for the tiny silver companion in your back pocket.” Luke Andrews

workers on the tracks60 ml (2 oz) bonded or higher proof rye whiskey (Wild Turkey or Rittenhouse work great)

15 ml (.5 oz) Pierre Ferrand dry curaçao

15 ml (.5 oz) yellow Chartreuse

1 orange twist, as garnish

Stir over ice and strain into a rocks glass over a large piece of fresh ice. Add the garnish.

gaz sez: Luke’s gonna have a hard time trying to stop me from finger-stirring this baby—it’s living proof that keeping it simple can lead to some very complex cocktails, and he’s right in saying that you need a rye with some oomph to it to pull it off properly. Wild Turkey 101 or Rittenhouse Bonded do the trick well. This might not be a session drink, but I bet I can put two or three of these cocktails away pretty quickly.

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101 Best New Cocktails: Old Fashioned Holiday by Michael Gatlin, Evo, Portland, ME, USA

Friday, January 8th, 2016

Old Fashioned Holiday

Michael Gatlin, Evo, Portland, ME, USA

“I was asked by the owners of Evo to make some festive drinks for the Christmas season. This one was hands-down everyone’s favorite. The nutmeg and cinnamon mix well with the autumn spices of the Averna. So this drink is now on our winter menu.” Michael Gatlin

Old Fashioned Holiday60 ml (2 oz) Nutmeg-Infused Old Overholt Rye*

15 ml (.5 oz) Averna amaro

15 ml (.5 oz) Cinnamon Syrup**

2 dashes Owl and Whale cherry bitters

1 maraschino cherry, as garnish

Stir over ice and pour the liquid and dirty rocks into a rocks glass. Add the garnish and guzzle.

*Nutmeg-Infused Old Overholt Rye: Crack open 10 whole nutmeg pods. Add to a 750-ml bottle of Old Overholt rye whiskey. Let infuse at least four days—nutmeg infusion happens fast—then strain and rebottle.

**Cinnamon Syrup: Combine 480 ml (2 cups) water, 400 g (2 cups) granulated sugar, and 30 g (1 oz) muddled cinnamon sticks in a saucepan. Bring to a boil and reduce to simmer for ten minutes. Cool, strain, and bottle.

gaz sez: I don’t care what time of year it is. I don’t care if the weather outside is frightful. Fact is that this drinks is so darned good you’ll find it real hard to stop at just one. As I learned recently . . .

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101 Best New Cocktails: Two World Hero by Kellie Thorn, Empire State South, Atlanta, GA, USA

Friday, January 8th, 2016

Two World Hero

Kellie Thorn, Empire State South, Atlanta, GA, USA

“This is a pretty obvious riff of a Vieux Carré, one of my favorite classics. It’s named for Marquis de Lafayette who was a “two world hero” fighting for both the American and French revolutions. A nod to the use of both French and American ingredients and the inclusion of a tea element which works very well here, but also references the Boston Tea Party.” Kellie Thorn

Two World Hero30 ml (1 oz) Black Tea-Infused Pierre Ferrand 1840 Cognac*

22.5 ml (.75 oz) rye whiskey (Kellie recommends a bottled-in-bond or other full flavored rye)

22.5 ml (.75 oz) Cocchi Vermouth di Torino

7.5 ml (.25 oz) Red Wine Syrup**

1 dash Angostura bitters

1 mint sprig, as garnish

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

*Black Tea-Infused Pierre Ferrand 1840 Cognac: Infuse 25 grams (1 scant oz) of organic black tea in a 750-ml bottle of Pierre Ferrand 1840 cognac for 10 minutes, then strain.

**Red Wine Syrup: Dissolve 200 g (1 cup) of granulated sugar in 240 ml (1 cup) of a robust red wine (we use a quality Malbec). Do not heat the red wine, as it will give cooked flavors that are undesirable.

gaz sez: The Vieux Carré is one of my favorite tipples, too, so it’s no wonder that this recipe caught my eye. I used Redemption Rye when I tested this baby, and the whole thing came together beautifully, with the tea-infused Pierre Ferrand cognac staunchly leading the way, but she allows all of her partners in this drink have their day in the sunshine, too. I think I might try just one more, please . . .

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101 Best New Cocktails: Jasmine Limoncello by Stephen Dennison, Bistro 1860, Louisville, KY, USA

Friday, January 8th, 2016

Jasmine Limoncello

Stephen Dennison, Bistro 1860, Louisville, KY, USA

“So here you are fat-washing, using an essential oil. There are hundreds of these that can be introduced to spirits. They pack a lot of flavor in a small amount, so don’t overdo it! You also have to be mindful—some essential oils are not fit for internal use and some are myths when it comes to internal use (cinnamon challenge, bergamot). Research their use and don’t serve them if you wouldn’t want to drink them.

“The prep time for this is minimal. To execute, you simply pour. Then watch people’s eyes light up. This is an elegant way to end an evening. A nice, floral twist on a classic.” Stephen Dennison

Jasmine Limoncello1 L vodka of choice

6 lemons, quartered

4 to 6 drops jasmine essential oil

1 L (1 generous quart) simple syrup (1:1)

Pour the vodka into a nonreactive container. Squeeze the lemon wedges into the vodka, and drop in the shells. Add the jasmine oil, stir briefly, and refrigerate for a week. Strain through a chinois or a double layer of moistened cheesecloth, add the simple syrup, and store in the freezer or refrigerator until service.

gaz sez: I’m a sucker for limoncello after first tasting some at Al Forno restaurant in Providence, Rhode Island, back in the ‘90s, and this easy-to-make variation is just fabulous. When adding the simple syrup, I advise you to add just half of it first, then refrigerate and taste it before adding more. This way you can set the sweetness level to suit your own palate. The small amount of jasmine oil in this baby makes all the difference in the world.

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101 Best New Cocktails: Walkers N’ Bitter by Ryan Haile, Parlour, Oakland, CA, USA

Saturday, January 2nd, 2016

Walkers N’ Bitter

Ryan Haile, Parlour, Oakland, CA, USA

“Salt and vinegar chips, they have been my favorite since I can remember. British friend of mine would share her homeland’s flavors of Branston pickle, or PG Tips, and the occasional crisps of many types. There has been an explosion of variations on this classic duo of savory and tangy, but nothing beats the good ol’ salt and vinegar combo. Now, I can’t say I have ever been to England, or Europe in general for that matter, and it is on my list of things to do in my life, but I can appreciate the combination of Walkers S and V crisps and a pint of bitter, in this case blending the best of three worlds and getting the thought of crisps while the bitter beer, and citrusy, juniper, gin do their job.” Ryan Haile

Walkers-N-BitterSalt and Malt Rim*

60 ml (2 oz) St. George Dry Rye gin

15 ml (.5 oz) IPA Syrup**

15 ml (.5 oz) fresh lemon juice

7.5 ml (.25 oz) Gran Classico Bitter

Float of IPA

1 lemon twist or hops bud, as garnish

Rim a double old-fashioned glass with the salt and malt mixture.

Shake over ice and fine-strain over fresh ice into the glass. Top with IPA and add the garnish.

*Salt and Malt Rim: Mix 1 tablespoon kosher salt with 2 teaspoons powdered malt vinegar in a shallow dish.

**IPA Syrup: Combine equal parts IPA and granulated sugar in a saucepan. Bring to a simmer, remove from heat, stir, let cool, and bottle.

gaz sez: I’m a big lover of salt and vinegar crisps, too, so this one caught my eye very quickly. This is a weird bird, indeed, but it works very well, and I love the creativity that went into this one. Nice one, Ryan!

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101 Best New Cocktails: Forged & Bound by Jacques Bezuidenhout, Forgery, San Francisco, CA, USA

Friday, December 25th, 2015

Forged & Bound

Jacques Bezuidenhout, Forgery, San Francisco, CA, USA

Forged & Bound52.5 ml (1.75 oz) Wild Turkey 101 rye whiskey

22.5 ml (.75 oz) Amaro Montenegro

7.5 ml (.25 oz) Galliano Ristretto

1 barspoon green Chartreuse

3 dashes Abbott’s bitters

1 lemon twist, as garnish

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

gaz sez: Jacques B gave me a small bottle of pre-made Forged & Bound cocktail at a gathering of booze-hounds when we met up for an afternoon holiday session in Manhattan in December, 2015, and of course I sampled it as soon as I got home. One more cocktail was the last thing I needed that night, but boy, oh boy, was I impressed with this drink. You will be, too. I promise.

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101 Best New Cocktails: An Offer He Couldn’t Refuse by Jason Simplot, Suite 410, Seattle, WA, USA

Friday, December 25th, 2015

An Offer He Couldn’t Refuse

Jason Simplot, Suite 410, Seattle, WA, USA

“A highly aromatic grappa cocktail, everything here just loves to swim around together. All of these ingredients are pretty good buddies. The gin and Strega take the astringent quality out of the Grappa and the Vermouth just sings, filling your nose before you drink.” Jason Simplot

An Offer He Couldn't Refuse30 ml (1 oz) Candolini Grappa Ruta

30 ml (1 oz) Damrak gin

15 ml (.5 oz) Strega

15 ml (.5 oz) La Quintinye Vermouth Royal blanc

4 healthy dashes Regans’ Orange Bitters No. 6

1 edible purple Bachelor Button flower, as garnish

Stir over ice until nice and cold. Strain into a chilled coupe and add the garnish.

gaz sez: I think that Jason says it all here—this is a finely-balanced aromatic cocktail that, to steal from whoever first said this, “goes down singing hymns.” We can learn much from Jason’s use of grappa in this cocktail—he tamed it, he calmed it, and yet it still shines right on through. Tip o’ the hat to you, sir.

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101 Best New Cocktails: Burnt Brandy & Peach by Jon Yeager, PourTaste, Nashville, TN, USA

Friday, December 18th, 2015

Burnt Brandy & Peach

Jon Yeager, PourTaste, Nashville, TN, USA

“This is a modern rendition of Jerry Thomas’ drink by the same name. His method was essentially cooking brandy and peaches together, to be served in a mug. This rendition enables a bartender to make and serve this individually.” Jon Yeager

Burnt Brandy & Peach45 ml (1.5 oz) Delord Napoleon armagnac

30 ml (1 oz) Carpano Antica Formula

15 ml (.5 oz) Massenez crème de pêche

2 dashes Angostura bitters

7.5 ml (.25 oz) Laird’s Straight apple brandy

Stir the armagnac, vermouth, crème de pêche, and bitters over ice for 20 seconds, then pour into an individual wine decanter. Rinse a coupe with the apple brandy (do not discard) and ignite. Slowly pour the chilled cocktail into the flaming coupe and serve.

gaz sez: This is absolutely beautiful. Deserves a standing ovation. I’ll be serving these at parties for sure.

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101 Best New Cocktails: Loop by Andreas Sanidiotis, Lost + Found Drinkery, Nicosia, Cyprus

Friday, December 18th, 2015

Loop

Andreas Sanidiotis, Lost + Found Drinkery, Nicosia, Cyprus

Loop60 ml (2 oz) Bacardi Superior rum

15 ml (.5 oz) fresh lemon juice

20 ml (.66 oz) Strawberry Oleo Saccharum*

3 basil leaves

2 dashes balsamic vinegar

3 dashes green Chartreuse

1 fresh basil sprig, as garnish

Shake over ice and fine-strain into a collins glass. Top with crushed ice and add the garnish.

*Strawberry Oleo Saccharum: Muddle 200 g (1 cup) caster or superfine sugar, 150 g (about 1 cup) fresh stemmed strawberries, and the peel from 1 lemon in a bowl. Cover and let it sit overnight, until sugar is dissolved.

gaz sez: There was something about the combination of Chartreuse and balsamic vinegar that made me need to test this drink, and it’s a pretty weird wedding, for sure, but it does work, and this drink is more than worthy of a place in this collection. And the strawberry oleo saccharum is pretty darned good, too!

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101 Best New Cocktails: Green Dream by Olivia Hu, Sunrise/Sunset, Brooklyn, NY, USA

Tuesday, December 8th, 2015

Green Dream

Olivia Hu, Sunrise/Sunset, Brooklyn, NY, USA

“A refreshing drink crafted for warm weather, the cucumber juice complements the sweetness of the Mastiha well. The recipe doesn’t require added sugar such as simple syrup because Mastiha is made from tree sap from the Chios islands in Greece. The ginger juice adds an extra subtle spice. A popular choice amongst the clientele, we at Sunrise/Sunset consider the Green Dream a winner.” Olivia Hu

Green Dream45 ml (1.5 oz) Roots Mastiha Sweet Liquor

30 ml (1 oz) Monopolowa Vienna dry gin

60 ml (2 oz) fresh cucumber juice*

15 ml (.5 oz) fresh lemon juice

7.5 ml (.25 oz) fresh ginger juice*

Seltzer

1 cucumber wheel, as garnish

1 thyme sprig, as garnish

Shake over ice and strain into a collins glass over fresh ice. Top with seltzer and add the garnishes. Serve with 2 collins straws.

*We have a power juicer in house that we use to create the cucumber and ginger juice. Remove the skin on the ginger before juicing, but leave the cucumber unpeeled. The skin of the cucumber gives the cocktail a luminescent green color with the seltzer water.

gaz sez: First we must look at Roots Mastiha Sweet Liquor which is actually a liqueur, not a liquor at all, and it’s a pretty strange bird no matter how you look at it, but boy oh boy, it’s very distinctive, indeed. I sampled Mastiha for the very first time at the 2015 Berlin Bar Conference, and I was really excited to see it in this drink. The Green Dream is a fabulous quaff, and if you’re a gin-freak you’ll be forgiven for using a little less Mastiha and a little more Mother’s Ruin in this baby. Both ways work well.

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101 Best New Cocktails: Kirkwall Kelpie by Phil Barlow, The Seamstress, New York, NY, USA

Tuesday, December 8th, 2015

Kirkwall Kelpie

Phil Barlow, The Seamstress, New York, NY, USA

“About the drink itself, the brief was to create a cocktail containing Highland Park Dark Origins and maple syrup . . . [and] I thought the addition of saline solution would cut through the sweetness and dry the cocktail out.

“The salt water element led me to think of coastal stories and myths. Kirkwall is the coastal town where Highland Park is made, and the kelpie is a Scottish water spirit which assumes the appearance of a horse when on land. It is a mythical story which would be told to children to keep them away from water. It was said that if you touched a kelpie you would become stuck to it and it would then drag you into the water and drown you. A dark story to match the Dark Origins.

“Recently, there have been two statues erected in my home town of Falkirk of the Kelpies, which I suppose is where the thinking came from.” Phil Barlow

Kirkwall Kelpie45 ml (1.5 oz) Highland Park Dark Origins scotch whisky

22.5 ml (.75 oz) oloroso or amontillado sherry*

7.5 ml (.25 oz) maple syrup

2 dashes chocolate bitters

3 drops saline solution (5:1)

Baby’s breath, as garnish

Stir over ice and strain into a small old-fashioned glass. Add the garnish.

*This drink works well with both oloroso and amontillado sherries, though the creator favors the drier bottling and gaz likes the oloroso version best. Try ‘em both, why doncha?

gaz sez: This drink came to me by way of perhaps the best press kit I’ve ever seen. It contained every ingredient in the drink, a very handsome mixing glass, a strainer, and a barspoon. There was a nifty little booklet that told me a little about the drink, about Phil Barlow, and of course, about Highland Park Dark Origins scotch. I made the cocktail within ten minutes of opening the package. It’s just fabulous.

There was no baby’s breath in the press kit since, of course, there was a good chance it wouldn’t have survived the trip, so I had to go without this delightful garnish when I first sampled the drink. An orange twist works well if you’re in the same boat.

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101 Best New Cocktails: Pilgrim Cocktail by Dale DeGroff, Rainbow Room, New York, NY, USA

Wednesday, December 2nd, 2015

Pilgrim Cocktail

Original recipe by Dale DeGroff (created at the Rainbow Room, NY, in 1995), from The Craft of the Cocktail (Clarkson Potter, 2002)

“Back when Dale was working the Rainbow Room, he became friends with the photo editors from the Associated Press—who made a habit of taking their lunch break at his bar— naturally they loved his drinks. One Thanksgiving, Dale decided to surprise them by creating a holiday cocktail especially for them: The Pilgrim’s Cocktail.

“It was a bitter cold day so he heated it the drink and poured into an insulated coffee pot on a silver tray with twelve stemmed crystal glasses. With tray in hand, dressed in his red Rainbow Room jacket, he rode down the elevator, fought his way through the holiday throngs gathered in Rockefeller Plaza, wove his way across the street to the Associated Press building, grabbed an elevator to the fourth floor, and personally delivered twelve Pilgrim Cocktails to a very happy holiday staff. Now that’s what you call service!” Jill DeGroff

Pilgrim Cocktail15 ml (.5 oz) dark rum

15 ml (.5 oz) light rum

15 ml (.5 oz) orange curaçao

60 ml (2 oz) fresh orange juice

15 ml (.5 oz) fresh lime juice

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

1 dash Dale DeGroff’s Pimento Aromatic bitters

Shake and strain into a cocktail glass. Can be served hot or cold.

gaz sez: I found this recipe on Facebook, and although the drink isn’t “new” per se, it’s a damned good quaff and it carries with it a pretty fabulous story that gives us a glimpse at Dale and who he was before he became King Cocktail. What he did with this drink is the stuff legends are made from, and Dale, beyond a shadow of a doubt, is a man who is far, far better than his legend. You see me, you ask me, I got Dale stories that will make you smile very large, indeed.

 

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101 Best New Cocktails: Freshmaker by Eric Grenier, Honor Kitchen & Cocktails, Oakland, CA, USA

Wednesday, December 2nd, 2015

Freshmaker

Eric Grenier, Honor Kitchen & Cocktails, Oakland, CA, USA

“Very refreshing and reminds me of those goofy Mentos commercials. This is a Fernet gateway cocktail.” Eric Grenier

Freshmaker45 ml (1.5 oz) Strawberry-Infused Rum*

22.5 ml (.75 oz) fresh lemon juice

22.5 ml (.75 oz) Black Pepper Syrup**

15 ml (.5 oz) Fernet Branca

Cream soda (preferably Hank’s Vanilla Cream)

1 mint sprig, as garnish

Shake over ice and strain into an ice-filled collins glass. Top with cream soda and add the garnish.

*Strawberry-Infused Rum: Remove stems and chop 2 pints of ripe strawberries. Place fruit in a wide-mouth mason jar and fill with enough rum (I use El Dorado 3 Year Old) to cover the fruit. Macerate for 3 to 4 days, or to taste. Strain out the solids, being careful not to press on the fruit, and bottle.

**Black Pepper Syrup: Dissolve 200 g (1 cup) granulated sugar into 360 ml (1.5 cups) of water over medium heat. When dissolved, add 10 g (1 tablespoon) cracked black peppercorns and 10 g (1 tablespoon) whole black peppercorns. Let syrup simmer for 20 minutes. Cool and bottle. May be kept up to one month.

gaz sez: I never needed a gateway to Fernet, personally, but I’m in favor of making new converts to it, and this drink works really well in so many ways. Freshmaker is a very complex drink, and at the same time there’s no need to make a fuss over it—just sip and smile. You’ll be happy you did.

 

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101 Best New Cocktails: Bonfire Banger by Benji Ryde, RYND Bar & Kitchen, Reading, Berkshire, UK

Friday, November 27th, 2015

Bonfire Banger

Benji Ryde, RYND Bar & Kitchen, Reading, Berkshire, UK

“How to create a bonfire atmosphere? Wrap flash string around the coupe at the stem and run it through the back of a coaster made of sculpted foil. After you’ve served the drink, use a smoking gun to add Applewood smoke, then light the flash string. Serve with toasted marshmallows.” Benji Ryde

Bonfire Banger45 ml (1.5 oz) Talisker 10 Year Old Scotch whisky

15 ml (.5 oz) Bénédictine

10 ml (.33 oz) Cherry Heering

4 dashes Angostura bitters

2 dashes Fee Brothers Black Walnut bitters

1 orange twist, as garnish

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

gaz sez: For those who aren’t aware of Bonfire Night, it rolls around every year on November 5th in the UK (mainly in England, I think). Bonfires are built, and effigies of Guy Fawkes, a man involved in a plot to blow up the Houses of Parliament in 1605, are burned at the stake. Those Brits have long memories! And the name of this drink—Bonfire Banger—refers to exploding fireworks that are commonly ignited on Bonfire Night, as it’s commonly known.

This drink is a beauty, and its composition is right up my alley. I love every single ingredient in this baby, but I must single out the Fee Brothers Black Walnut bitters as stealing the show here—they bring everything together in complete harmony. The dastardly Joe Fee knows what he’s doing!

 

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101 Best New Cocktails: Isle of Pheasants by Rick Paulger, Michael Symon’s Roast, Detroit, MI, USA

Friday, November 27th, 2015

Isle of Pheasants

Rick Paulger, Michael Symon’s Roast, Detroit, MI, USA

“This drink was created for a contest in which participants were required to use a minimum of 1 ounce of Licor 43 as the sugar element. I jumped at the challenge of balancing that amount of sweetness, without suffocating the liqueur, and subsequently won the day!” Rick Paulger

Isle of Pheasants30 ml (1 oz) Laird’s Straight apple brandy

30 ml (1 oz) Salers Gentiane aperitif

30 ml (1 oz) Licor 43

15 ml (.5 oz) fresh lime juice

2 dashes Angostura bitters

1 lime wheel, as garnish

1 dehydrated apple slice, as garnish

Shake over ice and double-strain into a chilled cocktail glass. Add the garnish.

gaz sez: Nice to see Licor 43 being used so darned creatively—the Salers makes for a perfect foil, and the applejack provides a sturdy backbone for the cocktail. This one works without the lime juice, too—give it a try.

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101 Best New Cocktails: Golden Rose by Anthony Le, O Bar and Dining, Sydney, NSW, Australia

Friday, November 27th, 2015

Golden Rose

Anthony Le, O Bar and Dining, Sydney, NSW, Australia

“Summer is here in Australia, the service is crazy and people are impatient. That drives me to make drinks with complexity, yet speedy (which I batched, and stored in the freezer in this case). I also want to show off pisco, as the place is a slightly Peruvian theme. I hope to break of the normality of cocktail that pisco is normally involved, sour, so I made a martini style drink. It’s easy enough to trump a white wine on a hot summer night, yet have enough depth for concerned drinker.” Anthony Le

Golden RoseAbsinthe, as rinse

45 ml (1.5 oz) pisco (preferably Campo de Encanto)

10 ml (.33 oz) Gran Classico Bitter

1 barspoon apricot brandy (preferably Joseph Cartron Abricot)

1 barspoon grappa (preferably Domenis Storica, or any floral, fruity grappa)

3 drops rosewater

1 orange twist

Rinse a chilled cocktail glass with absinthe. Stir over ice a little longer than usual (we are looking for 25 to 30 ml dilution) and strain into the glass. Squeeze the twist over the drink, then discard.

gaz sez:  Finally someone is taking pisco to the next level. Nicely done, Anthony. These ingredients work together like a well-rehearsed Flash-Mob!

 

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101 Best New Cocktails: Rizal by Jo-Jo Valenzuela, Brine, Fairfax, VA, USA

Friday, November 27th, 2015

Rizal

Photo credit: M. Carrie Allan

Jo-Jo Valenzuela, Brine, Fairfax, VA, USA

“Since 2008, 50 of the best bartenders in Washington, DC compete for the title DC Craft Bartenders Guild Rickey Champion, to honor the city’s official cocktail. I have submitted an entry each of the past five years, and last year I actually reached the finals but fell flat in the end. I was so bummed, because I gave my everything to that cocktail, and never thought I would be able to make anything better. On top of that, I was also voted to be the Vice President of the guild, meaning I may not be permitted to join.

“Early this year, I became an American citizen, and one thing the judge told me was my loyalty now belongs to America but to never give up my affection to my home country, the Philippines. I vowed the next time I compete, I will be using flavors I grew up with. Preparing for a different competition, I came up with flavors I miss, that grew in my home backyard, guava and kalamansi. It immediately dawned on me that I should make a soda, and ask to join the Rickey competition again which was 2 months away; I totally lost focus on the current competition.

“I called the president and the event organizer of the guild, and told them I have my made the best soda I could ever come up with, and asked them if I could compete this year. At that time the submissions were at an all-time low, so they permitted me to join as long as I do not expect to be one of the judges.

“I came up with my Rickey version, Rizal, named after the national hero of the Philippines. It had gin, lime, and my guavamansi soda, which had guava, kalamansi, Thai chili, lemongrass and water that I carbonated in a soda siphon. I told the judges that the (Thai) basil garnish is unnecessary, since classic Rickeys are not garnished with anything but the lime shell, but I wanted to let them experience what it smelled like in my backyard.

“Out of 48 contestants, in front of my family and the hundreds of people at the competition, after five years of wanting it, I cried as I got crowned the 2015 DC Craft Bartenders Guild Rickey Champion.” Jo-Jo Valenzuela

Rizal Photo credit M. Carrie Allan1 lime, cut in half

45 ml (1.5 oz) gin

Guavamansi Soda*

1 sprig Thai basil, as garnish

Squeeze the juice of one lime half into a highball glass and drop the lime shell into the glass. Add gin and fill halfway with guavamansi soda. Fill glass with ice. Slap the basil sprig and add it and the remaining lime half as garnish.

*Guavamansi Soda: First, make spiced syrup by combining 1600 g (3.5 lb) sugar and 1 L (1 qt) hot water in a saucepan. Bring to a boil, stirring continuously. Remove from the heat and transfer to a 4-quart cambro. Add 66 g (about 2 cups) bruised, minced lemongrass, the grated zest of 2 lemons, and 16 to 20 pieces of dried Thai chili. Cover and let cool to room temperature. Makes about 2 L (2 qt).

Mix 540 ml (18 oz) guava puree, 180 ml (6 oz) kalamansi juice, 420 ml (14 oz) Spiced Syrup, 20 g (4 teaspoons) citric acid, 1 g (.25 teaspoon) champagne yeast, and 2.6 L (90 oz or 11.25 c) filtered water in a gallon container and stir well. Divide among 12-ounce sterilized plastic bottles, cover, and let ferment at room temperature for 2 to 3 days, until the bottle hardens due to the carbonation. Refrigerate for 2 days to stop fermentation, and then it is ready to serve. Alternatively, you can omit the champagne yeast and carbonate with a soda siphon. Makes about 4 L (4 qt).

gaz sez: Luckily for me, Jo-Jo sent me a sample of his soda, so I didn’t have to brew up a batch of my own—the soda is fabulous, and I love the simplicity of this baby. Well done, Jo-Jo!

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101 Best New Cocktails: Yuliya Martini by Andrii Osypchuk, Blasé Dubai, Dubai, UAE

Monday, November 16th, 2015

Yuliya Martini

Andrii Osypchuk, Blasé Dubai, Dubai, UAE

“My cocktail, the Yuliya Martini, is my twist on the vesper martini. Like James Bond named a cocktail after his love, Vesper Lynd, I have named my twist after the love of my life, my girlfriend Yuliya. The vesper martini was a mixture of vodka, gin and Kina Lillet. What many people do not know, is that the formula of Kina Lillet had changed over time, and the Lillet Blanc we know today doesn’t taste much like its predecessor anymore. That is why I have chosen to use Cocchi Americano, which is far closer to the original recipe of Kina Lillet. And as Yuliya has always been my little peach, I thought that crème de pêche was a very suiting ingredient to give my drink a subtle sweetness and femininity. Combine this with a few dashes of absinthe, and the bold flavour of Belvedere, and you have what I believe is an evolution of a classic drink. The Yuliya Martini is extremely low in sugar, only a very small amount of crème de pêche, and garnished with a drop of eucalyptus oil, which is known for its medicinal quality. It’s also a drink that is very easy to replicate, and is balanced in a way that smoothness of Belvedere is not hidden, but enhanced.” Andrii Osypchuk

Yuliya Martini45 ml (1.5 oz) Belvedere Pure vodka

10 ml (.33 oz) Cocchi Americano

2 dashes absinthe

2.5 ml (.08 oz or .5 teaspoon) crème de pêche

1 grapefruit twist, as garnish

1 drop eucalyptus oil, as garnish

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

gaz sez: Look here, all ye Vesper haters, and shudder. This guy knows how to fix a flawed classic, and he does it with great style. The absinthe and crème de pêche play so well together you’re going to be amazed. Promise.

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101 Best New Cocktails: Marmalade Duke by Jonathan Downs, Abode Canterbury Champagne Bar, Canterbury, Kent, UK

Monday, November 16th, 2015

Marmalade Duke

Jonathan Downs, Abode Canterbury Champagne Bar, Canterbury, Kent, UK

“The Marmalade Duke is a rich and decadent cocktail combining the rich bittersweet flavour of Chase Marmalade vodka, with the smooth, nuttiness of Briottet Crème de Châtaigne liqueur, the sweetness of Monin chocolate syrup and the bitterness of fresh espresso coffee. Once shaken together it is served with a creamy layer of Baileys at the bottom of the glass. The cocktail is then garnished with an orange slice that has been soaked in sugar syrup and then dried out in an oven, which adds a great contrast to the cocktail. A perfect well balanced serve for after dinner, either paired with a dessert or petit fours, or simply for whenever the mood takes you.

“The Marmalade Duke is an evolution of the popular Espresso Martini, but with a richer, fuller and more complex finish. The Chase Marmalade vodka is the base spirit of the cocktail. Its sweetness and huge flavor, thanks to the Seville oranges helps to cut through the bitterness of the fresh espresso coffee which is rounded with the chocolate syrup. Added to this is the chestnut liqueur which is made from a maceration of chestnuts from the Ardèche department in France adding more depth to the cocktail and complements the Seville orange, coffee and chocolate flavours. The Irish liqueur gives the cocktail a creamy, more luxurious finish and adds more complexity to the taste on the palate.

“The layering technique is a bit of a showmanship, for once the drink has settled and you pour the Baileys down a barspoon in the middle of the drink it settles fairly easily and amazes the viewer, and I found this method slightly easier than layering the Baileys first. The top layer of the drink is the foam created from shaking the cocktail.

“I came up with the drink as an alternative version of the Espresso Martini, partly in thanks to a conversation I had with a guest at my bar who couldn’t decide between an Espresso Martini or a Baileys for after their meal. The choice of the different range of flavours was for me wanting to create a dessert in a cocktail, having more depth in taste with the orange, chestnut, coffee and chocolate and the rounded off with the creamy Baileys liqueur, which helps to lengthen the complex finish on the palate.” Jonathan Downs

Marmalade Duke40 ml (1.35 oz) Chase Marmalade vodka

25 ml (.8 oz) espresso shot

20 ml (.66 oz) Briottet Crème de Châtaigne liqueur

10 ml (.33 oz) Monin chocolate syrup

20 ml (.66 oz) Baileys

1 Candied Dried Orange Slice*, as garnish

Shake the first four ingredients over ice and strain into a chilled coupe. Once the cocktail has settled, use a barspoon to layer the Baileys at the bottom of the glass. Add the garnish.

*Candied Dried Orange Slice: Cut an orange into thin slices and soak overnight in sugar syrup. Drain and place on a baking tray lined with a nonstick baking mat. Transfer to a 200°F oven and bake until the flesh of the orange is translucent and the peel is dry, roughly 2.5 hours.

gaz sez: Often we like to think that we’re too sophisticated to enjoy sweet concoctions, but we also know deep down that that’s not strictly true—they are just more like secret lovers than out-in-the-open affairs, and let’s face it, they sell like crazy. This beauty is way more complex than most drinks of its ilk, and the flavors go together astonishingly well. Promise.

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101 Best New Cocktails: Sunset Strip by Eric Tecosky, Jones Hollywood, Los Angeles, CA, USA

Tuesday, November 10th, 2015

Sunset Strip

Eric Tecosky, Jones Hollywood, Los Angeles, CA, USA

Sunset Strip37.5 ml (1.25 oz) Jack Daniel’s Single Barrel whiskey

30 ml (1 oz) Aperol

30 ml (1 oz) Giffard Pamplemousse Rose

1 grapefruit twist, as garnish

Stir over ice and strain into an old-fashioned glass over fresh ice. Add the garnish.

gaz sez: I’m on record as not having much time for Jack Daniel’s Single Barrel whiskey, though Jack Black is one of my go-to whiskeys when I’m on the road. This drink fair turned my head around on the whiskey front, and it showed a unique approach when it comes to mixing with Tennessee whiskey—a tough ingredient to work with as far as I’m concerned, I think. Eric’s onto something here. I’ll have 77 of these, please.

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101 Best New Cocktails: Peace Offering by Josh Powell, 68 and Boston, London, UK

Tuesday, November 10th, 2015

Peace Offering

Josh Powell, 68 and Boston, London, UK

“I created this twist for the menu in this new venue in London. It’s a twist on a Paloma. Our bar takes a large influence in wines from around the world, and my menu here reflects this. This is one of my favourite serves.” Josh Powell

Peace Offering25 ml (.8 oz) Olmeca reposado tequila

25 ml (.8 oz) Cocchi Vermouth di Torino

20 ml (.66 oz) Argentinian Malbec

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

Grapefruit soda

1 grapefruit twist, as garnish

Freeze 100 ml (3.4 oz) of water in a simple glass decanter.

Shake ingredients over ice and fine-strain into the decanter. Top up to the neck with soda. Add the garnish and serve with a straw.

gaz sez: This is one of my fave serves, too. Don’t it look so elegant in that bottle? The flavors, too, are pretty suave, and the Malbec is an unusual ingredient to use in a tequila drink, but it works amazingly well.

 

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2015 |