Archive for the ‘101 Best New Cocktails’ Category
101 Best New Cocktails: The Last Wynd by Sian Ferguson, 99 Bar and Kitchen, Aberdeen, Scotland.
Friday, June 7th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
The Last Wynd
Adapted from a recipe by Sian Ferguson, 99 Bar and Kitchen, Aberdeen, Scotland.
“Twist on a Last Word, made for the ‘Who will have the last word’ competition in the UK. Winner of the Aberdeen round. Awaiting other cities winners to see who will win over all.” Sian Ferguson.
25 ml (.83 oz) Havana Club 3 Años rum
25 ml (.83 oz) yellow Chartreuse
25 ml (.83 oz) maraschino liqueur
25 ml (.83 oz) fresh lime juice
1 barspoon honey
Shake over ice and double-strain into a chilled coupette.
gaz sez: Try this. Run, don’t walk. The Chartreuse and the maraschino bang out a beautiful duet in this baby, and the rum provides a sturdy stage for them. Promise.
Tags: 99 Bar and Kitchen, bartender, Chartreuse, cocktail, DrinkWire, Havana Club, maraschino, Sian Ferguson
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: A Tale of Two Roberts by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.
Friday, June 7th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
A Tale of Two Roberts (Robert Burns 2012)
Adapted from a recipe by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.
“At Peacock Alley, we have debuted our Robert Burns Cocktail. It’s a hybrid of the Old Waldorf Bar Book recipe which is essentially a Rob Roy with Absinthe, and the Bobby Burns, from the Old Savoy Cocktail Book, which is equal parts scotch, sweet vermouth, and a bit of Bénédictine.
“I did not add (orange) bitters to this version as I feel the drink is complex enough and the bitters helped to muddy up the mix. To happily confuse things more, I asked the Waldorf=Astoria pastry kitchen to make shortbread cookies as a garnish (thanks, guys!).
“I think the small changes makes big differences (and the finish is awesome!). Enjoy!” Frank Caiafa.
67.5 ml (2.25 oz) Sheep Dip 8-Year-Old blended scotch whisky
37.5 ml (1.25 oz) sweet vermouth
10 ml (.33 oz) Bénédictine
6 dashes Pernod/Absinthe Mix*
1 lemon twist, as garnish
2 shortbread cookies, as garnish
Stir over ice and strain into a chilled cocktail glass. Add the garnishes: twist to the cocktail, cookies on a plate on the side.
*Pernod/Absinthe Mix: Ratio is 2/3 Pernod and 1/3 La Muse Verte Absinthe.
gaz sez: Here’s a sort of modified Bobby Burns that works so very well, indeed. Made with a great scotch, the addition of absinthe makes this one stand head and shoulders above the original.
Tags: absinthe, bartender, Bénédictine, cocktail, DrinkWire, Frank Caiafa, Peacock Alley, pernod, sheep dip, The Waldorf=Astoria
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Good Night Sazerac by Leonardo Leuci, Jerry Thomas Speakeasy, Rome, Italy
Wednesday, June 5th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Good Night Sazerac
Adapted from a recipe by Leonardo Leuci, Jerry Thomas Speakeasy, Rome, Italy.
“This is my personal twist on the classic Sazerac, using two typical Roman ingredients like the chamomile and the Sambuca, and also replacing the Peychaud’s with an Italian bitter like Campari.” Leonardo Leuci.
1 teaspoon sambuca
45 ml (1.5 oz) Evan Williams Black Label bourbon
1 teaspoon homemade chamomile syrup
1 dash Campari
1 dash orange bitters
1 lemon twist, as garnish
Chill an old-fashioned glass by filling with crushed ice. Discard the ice, then add the sambuca to the glass; swirl it around to coat the inside entirely. Discard the excess. Stir the remaining ingredients gently over ice and strain into the prepared glass. Add the garnish.
gaz sez: Leonardo’s using my house bourbon in this one, so he must be a decent lad, right? This is a serious drink. Something that makes you stand up and take notice. It works well with or without the Sambuca rinse, so feel free to try it both ways.
Tags: bartender, Capari, cocktail, DrinkWire, Even Williams, Jerry Thomas Speakeasy, Leonardo Leuci
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Norwegian Negroni by Adam Harness, Cafe Maude, Minneapolis, MN
Wednesday, June 5th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Norwegian Negroni
Adapted from a recipe by Adam Harness, Cafe Maude, Minneapolis, MN.
“A very light and herbal/citrus taste, perfect for a before dinner libation. Due to the fact that many Minnesotans are of Norwegian heritage, I thought this would be a good starter for someone who wants to experience a craft cocktail.” Adam Harness.
60 ml (2 oz) Linie aquavit
22.5 ml (.75 oz) Noilly Prat dry vermouth
22.5 ml (.75 oz) Aperol
2 dashes Bittercube orange bitters
1 lemon twist, as garnish
Stir over ice and strain over an ice chunk in a low-ball glass. Add the garnish.
gaz sez: This is a delightful use of aquavit. The drink is simple, dry, and very sophisticated. One of my favorites this year.
Tags: Adam Harness, Aperol, aquavit, bartender, Cafe Maude, cocktail, DrinkWire
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Charterhouse Cup by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland
Wednesday, June 5th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Charterhouse Cup
Adapted from a recipe by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland.
“This creation was a regional finalist for a UK competition held in Edinburgh by cult French liqueur, Chartreuse. Although the drink didn’t reach the UK final, it received an honourable mention by ‘UK Bartender of the Year (2011)’ Jamie MacDonald of The Raconteur, Stockbridge, citing the drink as his favourite on the day.” Adrian Gomes.
25 ml (.83 oz) green Chartreuse
15 ml (.5 oz) Pimm’s No. 1 Cup
10 ml (.33 oz) Trois Rivieres rhum (or any unaged or young rhum agricole)
20 ml (.66 oz) fresh lemon juice
2 teaspoons granulated sugar
1 dash egg white
1 cucumber ribbon, folded repeatedly and threaded onto a cocktail stick and topped with a mint leaf, as garnish
Dry-shake, then add ice and shake again. Fine-strain into a chilled small wine goblet. Add the garnish.
gaz sez: This is an interesting quaff. It’s weird to witness the Chartreuse teasing the Pimm’s Cup on the palate until, just a couple of seconds later, the rhum jumps into the fray and the waters are stilled. Nicely played, Adrian.
Tags: Adrian Gomes, bartender, Chartreuse, cocktail, DrinkWire, Pimm's, The Corpse and Cocktail
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Smokin’ Hopps by Seth Laufman, Burritt Room, San Francisco, CA
Sunday, June 2nd, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Smokin’ Hopps
Adapted from a recipe by Seth Laufman, Burritt Room, San Francisco, CA.
“Refreshing and unique.” Seth Laufman.
60 ml (2 oz) vida Mezcal
15 ml (.5 oz) simple syrup (rich)
15 ml (.5 oz) fresh lemon juice
15 ml (.5 oz) Licor 43
60 ml (2 oz) India Pale Ale
Shake and strain the first four ingredients into chilled fizz glass. Top with the ale.
gaz sez: Oh. My. God. How damned weird can you get? I don’t think I could spend much time in Seth’s head, but I have to hand it to him-he came off with one very original drink here. And it works, too. Well done, young man.
Tags: bartender, Burritt Room, cocktail, DrinkWire, Seth Laufman, Vida Mezcal
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: The Glorious Socialite by Benjamin Davies, Oddfellows Chester, Cheshire, UK
Sunday, June 2nd, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
The Glorious Socialite
Adapted from a recipe by Benjamin Davies, Oddfellows Chester, Cheshire, UK.
“A well-balanced and spicy aperitif-style drink, loosely based around a dry Manhattan. The majority of these ingredients before you can be found in your Nan’s drinks cupboard, which inevitably makes this drink cool.” Benjamin Davies.
35 ml (1.17 oz) Jameson Irish whiskey
20 ml (.66 oz) Aperol
12.5 ml (.42 oz) puerto fino dry sherry
5 ml (.17 oz) Lillet Blanc
1 drop Fee Brothers Whiskey Barrel Aged bitters
1 lemon twist
Shake all ingredients hard and fine-strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.
gaz sez: Well, my Nan wasn’t much of a one for Aperol, but I think she’d have enjoyed this quaff. There’s a bit of a céilidh going on in this glass, but the sherry pulls it all together, making sure that no one gets out of hand. Nice on, Benjamin.
Tags: Aperol, bartender, Benjamin Davies, cocktail, DrinkWire, Jameson's, Lillet
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Irish Mermaid by Massimo La Rocca, ListentotheIce.com
Monday, May 20th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Irish Mermaid
Adapted from a recipe by Massimo La Rocca, ListenToTheIce.com.
“The name Mermaid refers to the statue of the little Mermaid in Copenhagen, which is where this great cherry liqueur comes from. When I created this drink, the bar I was working at was very famous for afternoon tea. I wanted to start selling cocktails during those hours, so I decided to throw this drink right at the customers’ tables with a crystal teapot so that people would get curious about cocktails.
“The drink showcases the warmth of the beautiful Irish whiskey with the slight bitterness of the Aperol, perfectly balanced by the combination of cherry and almond flavours. Angostura gives it a nice depth, while the orange twist provides nice and fresh citrus notes to the cocktail.” Massimo La Rocca.
35 ml (1.17 oz) quality Irish whiskey
10 ml (.33 oz) Cherry Heering
10 ml (.33 oz) Aperol
5 ml (.17 oz) orgeat syrup
2 dashes Angostura bitters
1 orange twist, as garnish
1 barspoon brandied black cherries, cooked and reduced in Cherry Heering, as garnish
Combine in a glass or crystal teapot and throw to create a beautiful froth. Strain into a chilled coupe and add the garnishes.
gaz sez: Superb! The Aperol and orgeat dance together all night in your mouth after drinking just one of these babies. Max: It’s almost like you know what you’re doing! J
Tags: Aperol, bartender, cherry heering, cocktail, DrinkWire, Massimo La Rocca
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Patriarch by Daniel Brancusi, Vitae, New York City
Monday, May 20th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Patriarch
Adapted from a recipe by Daniel Brancusi, Vitae, New York City.
67.5 ml (2.25 oz) Rittenhouse rye whiskey
15 ml (.5 oz) Luxardo maraschino liqueur
10 ml (.33 oz) English Bishop*
1 dash Angostura bitters
1 dash orange bitters
1 large orange twist, as garnish
Stir over ice and strain into a chilled coupe. Add the garnish.
*English Bishop: Stud an orange with about 40 cloves and bake at 205 degrees C (400 degrees F) until golden brown. Quarter the orange and place in a saucepan with 750 ml of port. Simmer for 20 minutes and then add about 200 g (1 cup) of sugar. Cool and bottle.
gaz sez: I’d never made English Bishop before testing this recipe, and I’m here to tell you I’ll be making it again. After trying the cocktail a couple of times, and deciding it’s one of the best new drinks I’ve tasted this year, I added cognac to the remaining Bishop—50:50 ratio—and sipped it for a nightcap when I felt I deserved it. Okay, I sipped it every night till it was all gone . . . Nice one, Daniel!
Tags: Daniel Brancusi, DrinkWire, Luxardo maraschino, Rittenhouse Rye, Vitae
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Rose Colored Glasses by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.
Sunday, May 19th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Rose Colored Glasses
Adapted from a recipe by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.
“Hey gaz, seeing as you’ve already tried this drink, I figured I’d throw it in the ring for the next edition of your book. Thanks!” Daniel Dufek.
2 lemon twists (reserve 1 for garnish)
45 ml (1.5 oz) Plymouth gin
22.5 ml (.75 oz) Noilly Prat dry vermouth
7.5 ml (.25 oz) Lapsang Souchong Syrup*
2 dashes Angostura bitters
6 drops Bittercube Lemon Tree bitters
Stir over ice and strain into chilled coupe. Add the garnish.
*Lapsang Souchong Syrup: Brew tea at normal strength. Add an equal amount of granulated sugar. Stir until dissolved.
gaz sez: I did, indeed, sample this drink. It was a finalist cocktail at a Plymouth Gin competition, and I tried it in Chicago when I was traveling with the good folk at Pernod-Ricard USA on the Pioneers of Mixology roadshow.
The Lapsang Souchong Syrup is what really pulls this drink together, and the Plymouth provides a sturdy backbone that can easily support all the bitters here, without getting lost in the crowd.
Tags: angostura, bartender, Bittercube Lemon Tree bitters, cocktail, Daniel Dufek, DrinkWire, gaz regan, Hi Hat Lounge, Lapsang Souchong, Noilly Prat, Plymouth Gin
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Free Rider by Billy Helmkamp, The Whistler, Chicago, IL.
Sunday, May 19th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Free Rider
Adapted from a recipe by Billy Helmkamp, The Whistler, Chicago, IL.
“I created this drink for February’s Mixology Monday, the theme of which was Tiki. Much like the song it was named after, this drink is a mash-up of sorts. It was inspired by two of my favorite cocktails at the moment: Robert Hess’ Voyager and Jeffrey Morganthaler’s Kingston Club. You can read more about this drink here
30 ml (1 oz) Lemon Hart 151 Demerara rum
30 ml (1 oz) Bénédictine
15 ml (.5 oz) Fernet Branca
45 ml (1.5 oz) pineapple juice
22.5 ml (.75 oz) lime juice
7.5 ml (.25 oz) demerara syrup
2 dashes Angostura bitters
1 mint leaf, as garnish
Shake and strain into a Tiki mug. Fill with crushed ice and add the garnish.
gaz sez: Oh boy, Oh boy, Oh boy! The combination of Fernet, Bénédictine, and pineapple juice, all lying on a bed of Lemon Hart 151 with pineapple juice sweetening the deal and Angostura jumping in there to make you sit up and take notice is a treat you’ll never forget. Billy has sold me on Tiki. Something I never thought would happen.
Tags: angostura, Bénédictine, Billy Helmkamp, DrinkWire, Fernet Branca, Jeffrey Morganthaler, Lemon Hart 151, Robert Hess, The Whistler
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Old Quartermaster by Michael Shea, Rum Club, Portland, OR
Wednesday, May 15th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Old Quartermaster
Adapted from a recipe by Michael Shea, Rum Club, Portland, OR,
“Last November we were enjoying Manhattans at Rum Club made with Pampero Anniversario and PX sherry. I wanted to put the drink on the menu, but it had to be adapted so it wasn’t a $14 cocktail. I took my cue from an old Trader Vic’s recipe for a drink that we featured on our opening menu, the Quarterdeck Cocktail: Gosling’s rum, modified by a touch of blended scotch and cream sherry.
“The name come from a regular who often ordered the drink. He spent time enlisted in the Coast Guard as a Quartermaster, so we have a Quarterdeck Cocktail for an old Quartermaster!” Michael Shea.
30 ml (1 oz) Mt. Gay Eclipse Black rum
22.5 ml (.75 oz) Famous Grouse scotch whisky
15 ml (.5 oz) Pedro Ximenez sherry
4 drops smoky scotch (Ardbeg, Caol Ila), as garnish
1 orange twist, as garnish
Stir over ice and strain into a small chilled cocktail glass or coupe. Add the garnish so that each drop represents a point of a compass. Squeeze the twist over the drink, then discard.
gaz sez: This is one of those drinks that really shouldn’t work, but it does. The sherry brings everything together in harmony in this one, and I love the aromatic garnishes. Nice.
Tags: Ardbeg, bartender, Caol Ila, cocktail, DrinkWire, Famous Grouse, gaz regan, Michael Shea, Mt. Gay Eclipse Black rum, Rum Club
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: Bloomsbury Fizz by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain.
Sunday, May 12th, 2013
See more of this year’s 101 Best New Cocktails HERE Click HERE to submit your recipe for a chance to be included in an upcoming list.
Bloomsbury Fizz
Adapted from a recipe by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain. (picture ©George Restrepo)
“This cocktail is a modern version of a Fizz. Its name is inspired by the London district where Charles Tanqueray founded a small distillery in 1830 and Tanqueray was born.
This drink uncovers the sharpness of the citrus flavour of this gin, combined with the summery, fresh notes of basil, perfectly balanced with the velvet warm of the port. Perfect at any time the day. (Cocktail winner the Spanish Tanqueray Ten World Class Semifinal 2010.)” Giuseppe Santamaria.
6 fresh basil leaves (reserve 1 for garnish)
20 ml (.66 oz) gomme syrup
40 ml (1.33 oz) Tanqueray No. TEN gin
10 ml (.33 oz) fresh lemon juice
10 ml (.33 oz) fresh lime juice
1 large egg white
Dash soda water
20 ml (.66 oz) ruby port
a few basil leaves, as garnish
Smash the basil with the syrup in a mixing glass. Add ice, the gin, egg white, and lemon and lime juices. Shake vigorously and double-strain into a chilled coupette. Float the port then add the soda to the mixing glass to create a foam (in contact with the remains of the egg white) and float this foam on top. Add the garnish.
gaz sez: Tricky little number is this one–I’m not the best layerer in the business. Once it’s assembled, though, this is a stunningly fabulous drink—the T10 and the basil run a triathlon on the palate as they swim around and do a few wheelies before sprinting down the throat. Masterpiece material is this baby.
Tags: bartender, Boutique Bar, cocktail, DrinkWire, gaz regan, Giuseppe Santamaria, Ohla Hotel, Tanqueray No. TEN
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: The Westie by Fredo Ceraso, Loungerati, New York City.
Thursday, May 9th, 2013
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
The Westie
Adapted from a recipe by Fredo Ceraso, Loungerati, New York City.
“I developed this cocktail as an ode to the classic ingredients in the ‘old man’ drink— Drambuie and Galliano. Cocktails like the Harvey Wallbanger and the Rusty Nail evolved at a time when notorious tough guys like The Westies gang occupied Hell’s Kitchen bar stools. They drank hard but with flair. The Westie captures this feeling. After all, though a cocktail should be well-balanced and thought out, it never hurts to have a good story behind it. (Read the full story of the drink here.) I have also submitted this drink for the 2012 Loungerati section of the award-winning cocktail menu at the Blythswood Square Hotel, Glasgow.” Fredo Ceraso.
22.5 ml (.75 oz) Redbreast 12 Year Old Pot Still Irish whiskey
22.5 ml (.75 oz) Drambuie
22.5 ml (.75 oz) Liquore Galliano L’Autentico
22.5 ml (.75 oz) fresh lemon juice
3 drops Dutch’s Colonial Cocktail bitters (or Angostura in a pinch)
1 Bada Bing cherry, as garnish
Shake over ice for 15 to 20 seconds and double-strain into a chilled cocktail glass. Add the garnish.
gaz sez: I’m a big fan of Redbreast so I had to try this one, and I was out of Dutch’s Colonial Cocktail bitters so I used Angostura, just like Fredo suggested. Result? Fabulous. The addition of Liquore Galliano L’Autentico was a stroke of genius.
Tags: angostura, bartender, cocktil, Drambuie, DrinkWire, Dutch’s Colonial Cocktail bitters, Fredo Ceraso, gaz regan, Liquore Galliano L’Autentico, Loungerati, Redbreast 12 Year Old Pot Still Irish whiskey
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Sencha Flip by Jason Walsh, CocktailLogic.com, Brooklyn, NY
Friday, May 3rd, 2013
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Sencha Flip
Adapted from a recipe by Jason Walsh, CocktailLogic.com, Brooklyn, NY.
“This cocktail was inspired by my adoration of Sencha Japanese tea. Many people use Matcha, however Sencha has more complexity and flavor so I prefer it over Matcha in certain cocktails.” Jason Walsh.
60 ml (2 oz) Plymouth gin
45 ml (1.5 oz) Sweetened Sencha green tea (chilled)
22.5 ml (.75 oz) fresh lemon juice
1 large egg white
Dry-shake, then add a few ice cubes (not too many) and shake again. Strain into a chilled glass (I use a desert wine glass or pony) and enjoy.
gaz sez: Sencha or Matcha? Matcha or Sencha? It’s one of those choices that needs a damned good ponder. Jason called it well here!
Tags: bartender, cocktail, DrinkWire, gaz regan, Jason Walsh, matcha, Plymouth Gin, Sencha
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Jenkins! by Kate McDonald, Veneto Lounge, Victoria, BC
Friday, May 3rd, 2013
Jenkins!
Adapted from a recipe by Kate McDonald, Veneto Lounge, Victoria, BC.
“When I started bartending I was eager to make my own drink, but patience is necessary both for great things and product conservation. This was the first drink I created (with the newly acquired knowledge of flavour affinities), and years later it still seems to be the number one drink my patrons order and tell their friends about.
“Yes, the name is supposed to have an exclamation mark. The chef I was working with at the time use to call me Jenkins. At first I simply thought he didn’t know my name, but I think he just liked to yell that more than ‘Katie.’ The name has now become a sort of ‘nom-de-bar’ used by those who have worked with me.” Kate McDonald.
60 ml (2 oz) Hendrick’s gin
22.5 ml (.75 oz) Giffard Lichi Li liqueur
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) honey syrup
7.5 ml (.25 oz) rose water
1 dash Bitter Truth lemon bitters
Shake and double-strain into chilled coupe.
gaz sez: Pure, simple, refreshing, and perfect for springtime sipping. This drink will fly over the bar at a very rapid rate of knots.
Tags: bartender, cocktail, DrinkWire, gaz regan, Hendrick's, Kate McDonald, Veneto Lounge
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: The Emperor by Valdez Campos, Manifesto, Kansas City, MO.
Wednesday, May 1st, 2013
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
The Emperor
Adapted from a recipe by Valdez Campos, Manifesto, Kansas City, MO.
30 ml (1 oz) Del Maguey Chichicapa Mezcal
30 ml (1 oz) Campari
30 ml (1 oz) dry curaçao
1 orange twist, as garnish
Stir over ice and strain into an old-fashioned glass with a large cube. Add the garnish.
gaz sez: Wow! I’m stuck for words. So bloody simple and so bloody marvelous. Standing ovation for this baby.
Tags: bartender, Campari, cocktail, Del Maguey Chichicapa Mezcal, DrinkWire, gaz regan
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Spanish Inquisition by Scott Diaz, Elliott’s Oyster House, Seattle, WA.
Wednesday, May 1st, 2013
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Spanish Inquisition
Adapted from a recipe by Scott Diaz, Elliott’s Oyster House, Seattle, WA.
“I am the Beverage Manager for Elliott’s Oyster House in Seattle, but I still get behind the wood quite often at the restaurant. I wanted to create a full-bodied, and rich craft cocktail that showcased the wonderful flavors of raisin, bitter orange, and almond notes. Be sure to properly measure the ingredients for this one, especially the sherry, as too much can make for a sickeningly sweet concoction. Cheers!” Scott Diaz.
22.5 ml (.75 oz) Lustau Pedro Ximenez sherry
22.5 ml (.75 oz) Aperol
15 ml (.5 oz) Averna amaro
30 ml (1 oz) fresh blood orange juice
1 teaspoon orgeat syrup
1 orange twist, as garnish
Shake over ice and strain into a chilled coupe. Flame the twist over the drink, then add as garnish.
gaz sez: I never expected a Spanish Inquisition . . . This one’s like Forest Gump’s box of chocolates—you never know what’s coming next! The Aperol hits first, then it’s the sherry, then the Averno take charge, and the orgeat has her say, too. A complex dram is this one. Nicely done, Scott.
Tags: Aperol, Averna, bartender, cocktail, DrinkWire, Elliott's Oyster House, gaz regan, Lustau Pedro Ximenez sherry, Scott Diaz
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Milord Gower by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.
Friday, April 26th, 2013
Milord Gower
Adapted from a recipe by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.
“St. Germain [cocktail] appears in the 1937 Café Royal Cocktail Book, it pre-dates the elderflower liqueur of the same name by over 70 years, and it features a healthy slug of green Chartreuse that helped it get its name. The name is a reference to the Comte de St. Germain who claimed to have created the Elixir of Life; Chartreuse was referred to as an elixir of life as well, although the two elixirs were unrelated until the creation of this recipe. In my variation, I swapped the original’s green Chartreuse, grapefruit, lemon, and mint garnish for yellow Chartreuse, orange, lime, and orange bitters garnish but kept the egg white-sour base the same. For a name, I went with Milord Gower, who was a Parisian comedian that made making fun of St. Germain’s grand claims and far-fetched stories a large part of his act. The resultant cocktail is rather ambrosial and easy to drink.” Frederic Yarm.
45 ml (1.5 oz) yellow Chartreuse
22.5 ml (.75 oz) fresh orange juice
22.5 ml (.75 oz) fresh lime juice
1 egg white
5 drops orange bitters, as garnish
Dry-shake, then add ice. Shake again and strain into a chilled cocktail glass. Add the garnish.
gaz sez: What a weird damned drink! But what a fabulous story, huh? “Get into the bar business and your education will be complete,” said my Dad. You were right again, Bernard. And this drink, weird as it might be, is worth a spin or two around the block. Try it and tell me I’m wrong.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Chartreuse, cocktail, Cocktail Virgin Blog, DrinkWire, Frederic Yarm, gaz regan, orange bitters
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Yes Man by Scott Kennedy, Rubirosa, New York City
Wednesday, April 24th, 2013
Yes Man
Adapted from a recipe by Scott Kennedy, Rubirosa, New York City.
“A variation on a perfect Rob Roy, this blends classic spirits into a masculine sipper that’s quick to please.” Scott Kennedy.
1 generous lemon twist
45 ml (1.5 oz) Johnnie Walker Black Label scotch whisky
15 ml (.5 oz) Dolin Blanc vermouth
15 ml (.5 oz) Dolin Rouge vermouth
shy 15 ml (.5 oz) Luxardo maraschino liqueur
1 dash Peychaud’s bitters
1 skewered brandied cherry, as garnish
Rub the inside of a chilled coupe with the lemon twist, then discard. Stir over ice and strain into the glass. Add the garnish.
gaz sez: This one’s right up my alley. Big, strong, complex, and that one dash of Peychaud’s brings the whole darned thing to life. Great job, Scott!
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: cocktail, Dolin. Luxardo, DrinkWire, gaz regan, Johnnie Walker, Rubirosa, Scott Kennedy
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Papa Needs a New Pair of Shoes by Patrick Halloran, The Belcourt Theatre, Nashville, TN.
Wednesday, April 24th, 2013
Papa Needs a New Pair of Shoes
Adapted from a recipe by Patrick Halloran, The Belcourt Theatre, Nashville, TN.
“Christened by a coworker’s girlfriend who, upon smelling the rinse, said the drink smelled like a shoe.
“The Belcourt Theatre is one of the oldest independently owned movie theatres in the South, and it is the only such theatre in Nashville. We specialize in foreign, independent, arthouse and repertory cinema, 99% of which we still project in 35mm instead of digital. While perhaps not a bar in the strictest definition, we have a “full” bar which I’ve spent the last two years trying to improve. It is a slow and uphill battle, but I’m trying. Drinks like this, while simple, are starting to get customers in the habit of asking for something beyond a Jack and Coke.
“Since the ingredients are so simple, I searched up and down to make sure I didn’t accidentally invent someone else’s drink before I submitted this. The only one that came close was from the Washington Square Tavern which uses Overholt, Fernet, and demerara. Coincidentally the drink is called the Feet First! Apparently those three ingredients invoke feet to bartenders?” Patrick Halloran.
45 ml (1.5 oz) Old Overholt rye whiskey
15 ml (.5 oz) Fernet Branca
Fat 15 ml (fat.5 oz) 2:1 demerara syrup
22.5 ml (.75 oz) fresh lemon juice
14 drops Fee Brothers Old Fashion bitters
Laphroaig scotch whisky (for rinse)
Shake vigorously over ice and double-strain into a chilled coupe that has been rinsed with Laphroaig.
gaz sez: Hmm . . . Feet, huh? I always thought that Laphroaig—which I happen to adore—smelled more like a 3rd-world clinic filled with cigar smoke. Each to his own, I guess. I confess to using Bulleitt rye when I tested this drink, and there’s quite a difference between Bulleitt and Overholt, but what the hell. This is my style of drink. I love it. Simple as that.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Bulleitt, cocktail, Fee Brothers Old Fashion bitters, Laphroaig, liquorwire, Old Overholt, Patrick Halloran, The Belcourt Theatre
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Red Barchetta by Mel James, BC’s Kitchen, Lake St. Louis, MO
Wednesday, April 24th, 2013
Red Barchetta
Adapted from a recipe by Mel James, BC’s Kitchen, Lake St. Louis, MO.
“I created this cocktail for the 2012 Campari competition. It is quite special to me because it was the first cocktail that I created 100% on my own, with no help, opinions asked or input from anyone (and only my second competition at that point as well). It tied first place with Ted Kilgore, and the tie breaker ended up being our technical scores. I took second place and was beside myself thrilled – I had never expected to even place, and the fact that people enjoyed one of my cocktails brought me a joy that is beyond words.” Mel James.
2 strawberries, hulled
45 ml (1.5 oz) Campari
30 ml (1 oz) North Shore gin #6
30 ml (1 oz) The Big O ginger liqueur
7.5 ml (.25 oz) Cherry Heering
7.5 ml (.25 oz) premium aged balsamic vinegar
3 dashes Angostura orange bitters
1 strawberry speared with a small rosemary sprig, as garnish
Muddle the strawberries in a mixing glass, then add the remaining ingredients. Shake over ice and fine-strain into a chilled cocktail glass. Add the garnish.
gaz sez: This is one of those recipes that shouldn’t work, but it does. When I read it I nearly threw it into the circular file, but hey, it’s got gin and Campari, right? I gave it a shot. It worked. I especially like the way the strawberries play with the balsamic in this one, and the ginger and cherry liqueurs dance well together, too, but it’s the Campari/gin combination that holds this drink together, and the aromatic rosemary garnish adds a special something, too.
Tags: bartender, BC's Kitchen, Big O ginger liqueur, Campari, cherry heering, cocktail, DrinkWire, Mel James
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Dolce & Verde by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece
Wednesday, April 24th, 2013
Dolce & Verde
Adapted from a recipe by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece.
“The bar that I work for seven years now it’s in a hot island of Greece called Mykonos. That’s why I wanted a refreshing cocktail that is served in a glass full of ice but so tasty that in a hot day, somebody can drink it before the ice melts.
“Thank you Gary for the incredible work you are doing. I have learned a lot from your books and from the excellent bartenders that expose their work through you. Keep it going.” Babis Spridakis.
50 ml (1.65 oz) Stolichnaya vodka
40 ml (1.33 oz) homemade green apple puree
35 ml (1.17 oz) fresh lemon juice
20 ml (.66 oz) maraschino liqueur
25 ml (.83 oz) Monin cucumber syrup
Soda water, to fill
1 cucumber slice, as garnish
1 mint sprig, as garnish
Shake over ice and strain into a highball glass filled with ice. Top with soda water and add the garnishes.
gaz sez: This is so not my style of drink. And this is so fabulous I wish that I lived on Mykonos so I could drink it all summer long. Well done, Babis. This is a brilliant creation.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Charalabos “Babis” Spiridakis, cocktail, Cocktail Bar Passo Doble, DrinkWire, gaz regan, Stolichnaya vodka
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Ellipsis by Devender Sehgal, New Delhi
Wednesday, April 24th, 2013
Ellipsis
Adapted from a recipe by Devender Sehgal, New Delhi, India.
“I wanted to enhance to flavor of orange in the rum by using both bitter and sweet. Beyond this, I used Taylor’s port to compliment the viscosity of the rum. In order to balance these sweet elements I added just a dash of Cynar, creating a well-balanced and delicious cocktail.” Devender Sehgal.
45 ml (1.5 oz) Ron Zacapa 23
15 ml (.5 oz) Taylor tawny port
10 ml (.33 oz) Cynar
1 teaspoon Cointreau
2 dashes Angostura bitters
Stir over ice and strain into a chilled cocktail glass.
gaz sez: I wrote about this drink in the San Francisco Chronicle, and I noted there that, “[The] Ellipsis is very well balanced, indeed, and the Cynar adds a nuance to the drink that makes it stand tall. I really urge you to take this recipe to your local bar and ask the bartender to fix an Ellipsis for you. Lots of bars stock the necessary ingredients.” Nicely done, Devender.
Tags: bartender, cocktail, Cointreau, Cynar, Devender Sehgal, DrinkWire, gaz regan, Taylor tawny port, Zacapa 23
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Old Fashioned No. 6 by Oron Lerner, Mapal Bar,Haifa, Israel
Monday, April 22nd, 2013
Old Fashioned No. 6
Adapted from a recipe by Oron Lerner, Mapal Bar,Haifa, Israel.
“I did this for TotC’s Truly Old Fashioned entry, which is sadly the only one open to any bartenders and not just US ones. I sent this recipe for an Old Fashioned contest and was looking for a way to create something modern, new and still true to the Old Fashioned.
“I recently tried and enjoyed Guiseppe Gonzalez’s Trinidad Sour, using 1.5 oz of Angostura Aromatic Bitters, and the guests around here have recently found the Seelbach cocktail to be very pleasing so I decided to try and reverse the ratios in an Old Fashioned and create a recipe that uses bitters by the ounces. Yours was first on the list and sampling the bitters straight, I came up with the recipe. The cognac rounds the flavors, the sweetness balances the bitters and the smoky flavor adds a pop to the drink. Looking for a fitting garnish I found a jar of Bergamot peels infusing and gave it a try, which added perfumy scents and it just ended up splendid.
“I currently run the Mapal bar. Mapal is an abbreviation of ‘waterfall,’ but could also be short for ‘Word of Mouth,’ which is exactly what it is, a very small (20 seat), quiet bar, focusing on providing a cocktail atmosphere at reasonable prices. We are a speakeasy styled bar, so no address and no publicity, but we occasionally do open cocktail nights in other bars and are usually a great success, by local standards of course.” Oron Lerner.
30 ml (1 oz) Regans’ Orange Bitters No. 6
30 ml (1 oz) V.S. cognac
22.5 ml (.75 oz) Demerara & Smoked Tea Syrup*
1 orange twist, as garnish
Build in an old-fashioned glass over a large chunk of ice. Add the garnish.
*Demerara & Smoked Tea Syrup: Combine 200 g (1 cup) demerara sugar, 240 ml (1 cup) water, and 1 tablespoon smoked tea leaves (I use Du Tigre, but any other variety such as Lapsang Souchong can be used) in a saucepan. Dissolve sugar in water and continue cooking until almost boiling. Filter, let cool, and bottle.
gaz sez: I know young Oron from the G’Vine Gin Connoisseur Program, and I can vouch for the fact that he’s a great sport, and a fabulous bartender, too. This guy is one of the few bartenders who has been experimenting with using large amounts of bitters in their new creations, and he’s got a good handle on how to make this work. I think that it’s Oron’s Demerara & Smoked Tea Syrup that binds this one together and gives it a sturdy backbone, though. It’s a very well-constructed drink.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, cocktail, gaz regan, G’Vine Gin, Mapal Bar, Oron Lerner, Regans’ Orange Bitters No. 6
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: The Fruited Pig by Chad Larson, Cafe Maude at Loring, Minneapolis, MN
Sunday, April 21st, 2013
The Fruited Pig
Adapted from a recipe by Chad Larson, Cafe Maude at Loring, Minneapolis, MN.
“I was working on my opening cocktail list and I have used this spiced syrup and grapefruit combo before. I wanted to use the Pierre Ferrand 1840 in a cocktail and this seemed like the one I wanted it in. I added the Bittermens bitters and the hops in there kicked the grapefruit notes to a higher level. I was missing something and added the Pig’s Nose scotch and that tied the whole thing together. I already have turned several people on to scotch who never really cared for it! It seems like to be a gateway cocktail to enjoy scotch!” Chad Larson.
45 ml (1.5 oz) Pierre Ferrand 1840 Original Formula cognac
22.5 ml (.75 oz) Pig’s Nose scotch whisky
22.5 ml (.75 oz) fresh ruby red grapefruit juice
15 ml (.5 oz) Spiced Tea Syrup*
12 drops Bittermens Hopped Grapefruit bitters
1 grapefruit twist, as garnish
Shake vigorously over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then add as garnish.
*Spiced Tea Syrup: Combine 1 teabag of Republic of Tea Cinnamon and Cardamom Tea and 180 ml (6 oz) boiling water in a small saucepan and steep for 30 minutes. Add 200g (1 cup) demerara sugar and heat until sugar dissolves. Cool to room temperature and store in the refrigerator.
gaz sez: Another hybrid cocktail that calls for two base spirits, cognac and scotch in this case. It’s a weird marriage, but it works real well in this case. I think that it’s actually the spiced tea syrup that makes it possible for Pierre Ferrand to kiss the Pig’s Nose nicely here, and the dozen drops of Bittermens Hopped Grapefruit bitters doesn’t go unnoticed, either. Nice work, Chad.
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Bittermens Hopped Grapefruit bitters, Cafe Maude, Chad Larson, cocktail, DrinkWire, gaz regan, Pierre Ferrand, Pierre Ferrand 1840 Original Formula cognac, Pig's Nose
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Trott On by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa
Saturday, April 20th, 2013
Trott On
Adapted from a recipe by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa.
“I serve the drink accompanied with a side serving of high quality dark chocolate and orange served in a small bamboo bowl.” Nick Koumbarakis.
4 green cardamom pods (reserve 1 for garnish)
45 ml (1.5 oz) Johnnie Walker Green Label scotch whisky
20 ml (.66 oz) Bols white crème de cacao
20 ml (.66 oz) fresh lemon juice
20 ml (.66 oz) Rooibos Infused Syrup*
5 ml (.17 oz) Grand Marnier
1 orange twist, as garnish
Muddle the cardamom in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a vintage stainless steel coupe. Add the garnishes.
*Rooibos Infused Syrup: Using a 1:1 ratio, add 500 ml (about 2 cups) water to a sizeable pan and bring to a boil. Add 500 g (2.5 cups) castor (superfine) sugar, then reduce the heat to the lowest possible setting. Stir until the sugar dissolves. Add 8 to 9 organic Rooibos teabags, for maximum infusion allow teabags to settle for 20 to 30 minutes, stirring every 10 minutes. Cool to room temperature, then strain into a clean bottle and refrigerate. To prevent the formation of sugar crystallization an emulsifying ingredient known as gum arabic can be added.
gaz sez: I loves me some cardamom, that’s for sure—check out my orange bitters if you don’t believe me. And this drink comes together so damned well in the glass, the Johnnie Walker Green Label scotch serving as a fabulous base. And if you’ve never tasted Rooibos tea, here’s your chance to experience something really special. Nicely done, Nick. This drink is well worth the shout-out.
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, cocktail, Diageo, gaz regan, Johnnie Walker, liquorwire, Nick Koumbarakis
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Perfect Tickler by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL
Friday, April 19th, 2013
Perfect Tickler
Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL.
“I tried this with different flowers, and liked it with lavender, but the rose allowed for a beautiful glittery garnish! (I edge rose petals with edible glitter and float them on top). With the different flowers I had to tweak the ratios. The apple is really the only weight in the cocktail at all, so it needs to be muddled fairly well to extract fibers and juice both.
For batching, I did use rose water rather than trying to get enough of the rose from petals.
“This drink was a finalist in the Paris of the Plains cocktail competition 2012, and in the spirit of the fun I stirred it with a French tickler for the judging. 
It was universally well received by attendees and I am proud of how it turned out.” Carol Donovan.
1/3 Granny Smith apple, sliced
6 edible rose petals (reserve 1 for garnish)
45 ml (1.5 oz) Plymouth gin
15 ml (.5 oz) St. Germaine
15 ml (.5 oz) Cocchi Americano
15 ml (.5 oz) fresh lime juice
1 drop absinthe, as garnish
Edible disco dust, as garnish
Muddle the apple well in mixing glass. Add the rose petals and muddle gently. Add ice and the remaining ingredients. Shake well and double-strain into a chilled coupe. Top with a single drop of absinthe and a glittered rose petal.
gaz sez: If you don’t know Carol, then make it your business to meet her. She’s delightful, crazy as a March Hare, and she has a smile that’s unmatched in the industry. This drink is just about as complex as they come, and the layers of flavors contained within burst to life on the tongue, singing glorious arias all the way down the throat. Nice one, Carol.
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Carol Donovan, Cocchi Americano, cocktail, DrinkWire, gaz regan, Plymouth Gin, St Germaine
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Leaving Manhattan by Joanne Spiegel, Mercury Bar West, New York City.
Thursday, April 18th, 2013
Leaving Manhattan
Adapted from a recipe by Joanne Spiegel, Mercury Bar West, New York City.
“Leaving Manhattan, as you know, won first place in the final for the Woodford Reserve Manhattan Experience. The challenge was to enhance or contrast the existing flavors and notes of Woodford Reserve. It being a cold winter’s day when I pondered on this, I thought touching on chocolate and wood notes would be a good place to start. I felt the use of Punt E Mes would add to the sweetness but would also bring enough bittering elements that once combined with the bittering elements of the orange bitters I would achieve an intriguing balance—plus I read somewhere that Italians love drinking the stuff when eating dark chocolate so in it went!
“For the garnish I had found the dark chocolate stir sticks in a tea house and I thought with the use of the tea syrup and the chocolate already this a perfect fun garnish—the orange spiral added a pop of much needed color and personally I can’t get enough orange essence and oils when I sip bourbon.” Joanne Spiegel.
60 ml (2 oz) Woodford Reserve bourbon
15 ml (.5 oz) Punt E Mes
7.5 ml (.25 oz) dark crème de cacao
7.5 ml (.25 oz) Lapsang Smoked Tea Syrup*
2 dashes orange bitters
1 chocolate or orange flavored stir stick wrapped with orange spiral**
Stir over ice and strain into a chilled coupe. Add the garnish.
* For the Lapsang smoked tea syrup, combine 4 ounces hot strong lapsang souchong tea and 1/2 cup granulated sugar; stir to dissolve the sugar. Let cool to room temperature before using. Refrigerate leftovers.
**When preparing garnish, peel orange spiral next to glass so essential oils spray over glass and cocktail. Wrap spiral around chocolate stick and rest garnish on the lip of the glass off to one side.
Note: Bartenders from sixteen cities across the country came to The Dream Hotel in New York City to show off their twist on the Manhattan cocktail at the Woodford Reserve Manhattan Experience, an event presented by Woodford along with Esquire magazine, and it was New York bartender Joanne Spiegel of Mercury Bar West that took top honors. gaz was a judge at this event, along with David Wondrich, Leo Robitschek of Eleven Madison Park, and Chris Morris, Master Distiller for Woodford Reserve.
gaz sez: I wrote about this drink in the San Francisco Chronicle, and I was amused to see the following comment from a reader: I might order it in a bar, but to make this at home? Nah. I am not going to galavant all over Clement St. looking for some obscure tea to make some syrup. Now I’m the first to admit that some cocktail recipes have gotten a bit out of control of late, but to think of Lapsang Souchong tea as being too exotic brought a smile to my face. Look in your local bloody supermarket, man! Joanne did a fabulous job with this drink, and she deserves a round of applause. Let’s hear it for Joanne Spiegel!
See more of this year’s 101 Best New Cocktails here Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, cocktail, Derby, Joanne Spiegel, Mercury Bar West, Punt E Mes, Woodford Reserve
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Dirty Margarita by Rob McHardy, Silencio, Paris, France
Thursday, April 18th, 2013
Dirty Margarita
Adapted from a recipe by Rob McHardy, Silencio, Paris, France.
“I use Cocktail Kingdom barspoons, which are roughly 3.4 to 4 ml to measure.
The caper juice is strong enough to destroy the drink if even slightly more is added. But totally makes it when I get it right. Enjoy!” Rob McHardy.
50 ml (1.65 oz) Tequila Ocho plata
20 ml (.66 oz) fresh lime juice
20 ml (.66 oz) Cointreau
4 ml (.13 oz) agave syrup (uncut)
3 ml (.1 oz) caper juice*
1 lime twist, as garnish
Shake well over ice and double-strain into a chilled cocktail glass. Add the garnish.
*Caper Juice: I just had a chat with my wonderful olive supplier here in Paris. They are Sicilians with a very intimate relationship with their suppliers back home and their shop la tete dans les olives in the 11th arrondissement is well worth a visit. They made the juice by taking quite a large quantity of capers and putting them in a bucket with holes in the bottom (to capture the juice), covering them with salt and letting osmosis draw the juice from the capers over time. Either that or get a load of capers in salt and press like mad/dance/sit /jump on them to extract the juice. They are not aware of anyone else doing this or at least bottling it (it does smell pretty rank).
gaz sez: Rob is right about being careful with the caper juice in this one, and he also made a good decision when he decided to call for Tequila Ocho Plata—a fabulous bottling that comes on real strong in any sort of Margarita, Rosita, or Paloma. I had a great night in Paris with Rob when Monkey Shoulder scotch flew me out there to conduct a Mindful Bartender workshop. Rob is the real deal.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: bartender, Cinco, cocktail, Cointreau, gaz regan, Monkey Shoulder, Rob McHardy, Silencio, Tequila Ocho
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails 2013: McMillian by Geoffrey Wilson, Loa, New Orleans, LA.
Thursday, April 4th, 2013
McMillian
Adapted from a recipe by Geoffrey Wilson, Loa, New Orleans, LA.
“Made on Chris McMillian’s birthday using all ingredients that he’s used in his cocktails. I know, I know. I promise not to name anything else after him and start naming cocktails after Laura now. But I guess it’s a tribute to both of ‘em and how they welcomed my family into their family.” Geoffrey Wilson.
60 ml (2 oz) Rittenhouse rye whiskey
15 ml (.5 oz) orange curacao
15 ml (.5 oz) orgeat syrup
7.5 ml (.25 oz) Bénédictine
7.5 ml (.25 oz) fresh lemon juice
1 dash Angostura bitters
5 mint leaves (reserve 1 for garnish)
Shake over ice and strain into a chilled glass (use a strainer and tea strainer). Add the garnish.
gaz sez: Raindrops on roses, and whiskers on kittens, are, for sure, a few of my favorite things. They rank alongside Rittenhouse Rye, Bénédictine, and Angostura bitters, so this baby grabbed my attention immediately I saw it. Chris McMillian: Your namesake cocktail ain’t too shabby at all! Nicely done, Geoffrey.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: Angostura bitters, bartender, Bénédictine, Chris McMillian, cocktail, Geoffrey Wilson, Loa, Rittenhouse Rye
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails 2013: Strega Sour by Junior Ryan, Clyde Common, Portland, OR
Tuesday, April 2nd, 2013
Strega Sour
Adapted from a recipe by Junior Ryan, Clyde Common, Portland, OR.
“I won the international Martin Miller Trade It Up Competition last year with this recipe.” Junior Ryan.
45 ml (1.5 oz) Martin Miller’s Westbourne Strength gin
22.5 ml (.75 oz) Strega
22.5 ml (.75 oz) fresh lemon juice
15 ml (.5 oz) egg whites
1 teaspoon Earl Grey honey syrup (2:1)
4 to 5 drops Angostura bitters, as garnish
Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Drizzle or use a dropper to add the bitters in an attractive pattern on the foam.
gaz sez: I put this one into my column in the San Francisco Chronicle. Here’s part of what I wrote about it:
Strega liqueur is one of those herbal potions, flavored with just under 70 herbs and spices, and created in the mid-1800s. Nineteenth-century producers were fond of making herbal potions, Bénédictine being another great example of this sort of liqueur.
Some of the botanicals used to flavor Strega are said to be juniper, mint, saffron, fennel, and cinnamon. It’s a complex dram that can tear a drink down to its foundations unless it’s used judiciously. I’ve always had a fondness for Strega, though I’ve usually sipped it as a post-prandial potion as opposed to a cocktail ingredient.
Junior Ryan . . . is a judicious sort of cocktailian. He knows how to use Strega well. Calms it down with a healthy tot of strong gin, he does, and it works a treat. Why didn’t I think of that? When in doubt, add gin. It’s a good rule of thumb.
See more of this year’s 101 Best New Cocktails here
Click HERE to submit your recipe for a chance to be included in an upcoming list.
Tags: Angostura bitters, bartender, Clyde Common, cocktail, gaz regan, Junior Ryan, Martin Miller’s Westbourne Strength gin, Strega
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
101 Best New Cocktails: “Med”hattan by George Bagos, A for Athens Hotel, Athens, Greece.
Monday, February 11th, 2013
Adapted from a recipe by George Bagos, A for Athens Hotel, Athens, Greece.![images[6]](http://www.gazregan.com/wp-content/uploads/2013/02/images6.jpg)
4 cherry tomatoes
60 ml (2 oz) Extra Virgin Olive Oil-Infused Lagavulin*
30 ml (1 oz) Martini & Rossi Rosso vermouth
Pinch salt
1 cherry tomato half, as garnish
Freshly ground black pepper, as garnish
Muddle the cherry tomatoes in a mixing glass. Add ice and the remaining ingredients. Shake well and fine-strain into a chilled cocktail glass. Add the garnishes.
*Extra Virgin Olive Oil-Infused Lagavulin: Combine 150 ml (5 oz) extra virgin olive oil and 400 ml (about 1 2/3 cups) Lagavulin scotch whisky. Let sit for 4 hours, stirring occasionally. Freeze for 12 hours. Skim the oil from the top, fine-strain, and bottle.
gaz sez: Olive-oil infused Lagavulin? Really? Yes, really. Stop rolling your eyes, make this baby, and you’ll taste a drop of brilliance. Promise.
Herehere next one below
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, bartender, cocktail, gaz regan, Lagavulin, Martini & Rossi, Mixellany
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Masala Chai Punch by Tyler Fry, Side Door, Omaha
Monday, February 11th, 2013
Masala Chai Punch
Adapted from a recipe by Tyler Fry, Side Door, Omaha, NE.
“As a tea specialist who got into mixology through tea, I wanted to approach this recipe as simply as possible. My goal was to recreate 
an authentic cup of Indian masala chai in a cocktail, by using the three staple ingredients: spiced tea, milk, and a sweetener. The only difference here, is that our tea is steeped in booze, rather than hot water. In that sense, I approached this drink from a tea perspective, rather than a mixological perspective. Once my ingredients were settled, I simply turned to a classic Brandy Milk Punch for ideas on execution; hence the name “Masala Chai Punch.” As with any Indian masala chai, everyone will have their own proprietary recipe. You can choose any blend of chai, switch the milk for half-and-half or cream, or play with different sweeteners (honey, agave, etc.) A tip of my hat to Ms. Audrey Saunders of the Pegu Club for inspiring the mixology world with tea-infused cocktails.” Tyler Fry.
45 ml (1.5 oz) Chai-Infused Rum*
60 ml (2 oz) milk
15 ml (.5 oz) rich demerara syrup (2:1)
Fresh-grated nutmeg, as garnish
Combine the ingredients in a cocktail shaker three-fourths full with ice. Shake, shake, shake for dear life, and strain into a wine glass, snifter, or goblet. Garnish with freshly grated nutmeg. As the drink sits for a moment, a beautiful band of froth will settle at the top.
*Chai-Infused Rum: Measure 4 tablespoons of loose Masala Chai tea into a 750-ml bottle of rum. Let steep for 2 hours, agitating periodically. Strain out the tea and rinse the bottle before re-bottling. **Notes on the tea & rum: Preferably, choose a quality chai, which is good and strong on spice. Bold clove and cardamom flavors do well here. Try the exceptional Masala Chai from Rishi Tea, Milwaukee, WI. For the rum, higher proof means a better extraction of flavors. Your favorite white rum (or even gold rum) will do fine here, without masking the chai.
Later, when submitting a picture of his drink, Tyler wrote this: These last months have been hectic and I was unable to get around to making a new infusion of Chai-spiced rum for this one. When first I e-mailed you I was working in Omaha, Nebraska at the Side Door, bringing New York-/Chicago-style cocktail experiences to corn country. Recently, however, I have relocated to Chicago in order to learn from the big boys, and I am pleased to announce that I am now a barback at the Violet Hour. It’s a dream come true.
After finally getting settled in Chicago, I am back to my old experiments and recipes. It occurred to me I might like to adapt the Masala Chai cocktail to a more complex recipe for the Violet Hour. My thought was that a cocktail of only rum, demerara and milk would not be fitting of the Violet Hour menu. However, after numerous variations (adding an amaro didn’t seem to improve anything, turning it into a flip was unnecessary) I have confirmed my initial mindset that simplicity is best for this cocktail. I had set out to make a cup of Masala Chai in cocktail form, and any ingredients other than the traditional tea-milk-sugar combo were uncalled for.
gaz sez: Tyler has a lot to say, huh? I always find it intriguing when bartenders send in their thought processes, giving us a glimpse into what goes on in their heads when they are creating a drink, and Tyler’s able to do this very effectively. I’ve used chai before in a drink I featured in last year’s Annual Manual, and I think it’s a great way to add complexity to a drink. Tyler nailed this one, and he did that by keeping it simple.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, bartender, cocktail, gaz regan, Mixellany, Side Door, Tyler Fry
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Loves Rival by Tim Robinson, Twist London Ltd, London
Monday, February 11th, 2013
Adapted from a recipe by Tim Robinson, Twist London Ltd, London, UK.
“This drink varies wildly with the amount of smoke you use, so go easy at first… You’re looking for smoky undertones, not a bonfire night.” Tim Robinson.
30 ml (1 oz) Michter’s Single Barrel rye whiskey
20 ml (.66 oz) Punt E Mes
5 ml (.17 oz) simple syrup
Pinch applewood chips
Small pinch finely grated dried lemon rind
Dash Fee Brothers grapefruit bitters
1 lemon twist, as garnish
Build the rye, Punt E Mes, and syrup in a Boston glass and load with ice. Prepare the applewood chips and lemon rind into a smoking gun. Hold the tin over the glass and direct a small amount of smoke into the glass. Seal the tin and shake for 20 seconds. Strain into a chilled coupette and drop the bitters onto the finished cocktail. Rim the glass with the twist, then add as garnish.
gaz sez: Heed Tim’s words here—too much smoke can kill this cocktail, but when you get it right, this is one doozy of a drink. The Michter’s forms a fine backbone here, and it stands up to the Punt E Mes very nicely, indeed. Well done, Tim. It’s almost like you know what you’re doing!
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, bartender, cocktail, gaz regan, michter's, Michter's Single Barrel rye whiskey, Mixellany, Punt E Mes, Tim Robinson
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin
Monday, February 11th, 2013
Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.
“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.
30 ml (1 oz) Johnnie Walker Black Label scotch whisky![images[3]](http://www.gazregan.com/wp-content/uploads/2013/02/images3.jpg)
7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky
22.5 ml (.75 oz) Martini & Rossi Rosso vermouth
10 ml (.33 oz) Drambuie
10 ml (.33 oz) fresh lemon juice
10 ml (.33 oz) egg whites
2 dashes Angostura bitters
1 dash Angostura orange bitters
1 lemon, as garnish
Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.
gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
gaz regan, 101 Best New Cocktails, Mixellany, bartender, cocktail
Tags: 101 best new cocktails, bartender, cocktail, Drambuie, gaz regan, Johnnie Walker, Martini & Rossi, Mixellany, Talisker
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Leather Hammock by Chad Larson, Barrio Lowertown, St. Paul, MN.
Saturday, February 2nd, 2013
Adapted from a recipe by Chad Larson, Barrio Lowertown, St. Paul, MN.
“A riff on a classic Blood and Sand, the mezcal gives a really nice smokey taste along with the snap of the spirit.” Chad Larson.
30 ml (1 oz) Illegal mezcal reposado
22.5 ml (.75 oz) Cocchi Vermouth di Torino
10 ml (.33 oz) Luxardo maraschino liqueur
22.5 ml (.75 oz) fresh orange juice
Brandied cherries, as garnish
1 orange peel ribbon, as garnish
Shake vigorously over ice and double-strain into a chilled cocktail glass. Add the garnishes.
gaz sez: This drink will wake you up with a shock. It could be a Corpse Reviver as much as it’s a riff on the Blood and Sand. It makes for a good brunch drink, too, especially if you’re having a smoked salmon omelet or similar.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, bartender, Chad Larson, Cocchi Vermouth di Torino, cocktail, gaz regan, Illegal mezcal reposado, Luxardo maraschino liqueur, Mixellany
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: Lavender Honey Sour by Dre Masso, Lonsdale, London
Saturday, February 2nd, 2013
Adapted from a recipe by Dre Masso, Lonsdale 2006, Notting Hill, London, UK.
45 ml (1.5 oz) Irish whiskey
15 ml (.5 oz) Bénédictine
30 ml (1 oz) fresh lemon juice
22.5 ml (.75 oz) honey syrup (2:1)
.5 egg white
3 dashes Peychaud’s bitters
Pinch dried lavender, as garnish
Shake over ice and fine-strain into a chilled flute. Add the garnish.
gaz sez: This is one of the most elegant drinks in the world. Nice one, Dre.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
101 Best New Cocktails:
Tags: 101 best new cocktails, bartender, Bénédictine, cocktail, Dre Masso, gaz regan, Mixellany
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: Last Caress by Dan Carlson, Saul, Brooklyn, NY.
Saturday, February 2nd, 2013
Last Caress
Adapted from a recipe by Dan Carlson, Saul, Brooklyn, NY.
“This one is surprisingly smooth and plays cat and mouse with your mind and palate. At first when you think it’s boozy, it softens; you think it’s crisp and clean, some smoke and spice creeps in; mild sweetness turns dry and bitter. I think this is a good one for someone who can’t make up their mind. Cheers.” Dan Carlson.
60 ml (2 oz) Old Overholt rye whiskey
22.5 ml (.75 oz) Bénédictine
7.5 ml (.25 oz) Del Maguey Minero Mezcal
7.5 ml (.25 oz) Luxardo maraschino liqueur
2 dashes Angostura bitters
1 lemon twist, as garnish
Stir swiftly over cracked and large format ice until proper temperature and dilution is achieved. Strain into a chilled coupe. Flame the twist over the drink, then add as garnish. Lift cocktail and pour it into your mouth.
gaz sez: Dan sums this drink up well in his head-note, but I have to add that, for me at least, it’s the mezcal that makes this drink really stand out—it flirts with the Bénédictine very nicely indeed.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, bartender, Bénédictine, cocktail, Dan Carlson, Del Maguey Minero Mezcal, gaz regan, Mixellany, Old Overholt rye whiskey
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: La Ninja by Tess Posthumus, Door 74, Amsterdam.
Saturday, January 26th, 2013
Adapted from a recipe by Tess Posthumus, Door 74, Amsterdam.
“The Japanese whisky distillers don’t make blends with whiskies other than from the same company. They don’t work together with different distillers and I think this is a pity. So with La Ninja, I created my own little blend inside a frozen coupe glass.” Tess Posthumus.
30 ml (1 oz) Nikka Single Malt Yoichi 10 Year whisky
30 ml (1 oz) Ootori 15 Year whisky
30 ml (1 oz) sesame sugar syrup*
30 ml (1 oz) fresh lime juice
Dash Angostura bitters
1 sesame cookie, as garnish
Shake over ice and fine-strain in frozen coupe. Add the garnish.
*Sesame Sugar Syrup: Combine 2 kg (2.2 lb) sugar, 1L (1 qt) water, 1 kg (2.2 lb) white sesame seeds, and a slice of ginger in a saucepan. Set over medium-low heat and stir till the sugar dissolves; don’t boil or crush the sesame seeds. Reduce the heat and simmer for 10 minutes. Remove from heat, let cool, then cover and set aside for two days. Fine-strain and add two shots of overproof rum.
gaz sez: This is an interesting tack to take with Japanese whisky, and I think that it’s the sesame sugar syrup that brings everything together here. This is a pretty innovative drink that comes together very nicely.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Door 74, gaz regan, Mixellany, Nikka Single Malt Yoichi 10 Year whisky, Ootori 15 Year whisky, Tess Posthumus
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: La Corona de Cuba by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.
Saturday, January 26th, 2013
Adapted from a recipe by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.
“This is my Bacardi Legacy drink for the 2012 Legacy final. My drink is called La Corona de Cuba, The Crown of Cuba, and each
ingredient represents a part of Cuba or its culture: the smokiness of the Laphraoig represents the cigars of Cuba; the earthy notes of coriander are the earth and ground the Cubans are so proud of; the chocolate bitters represent the Mulata aspect, Cuba being a living cocktail of cultures in its own right; and the base being a Daiquiri made with lemon juice instead of lime. The inspiration for my drink came from one Eddie Woelke. Eddie was awarded the title La Corona by Bacardi in the late 1930s for being the first person to sell over 1 million Bacardi drinks. As a pioneer and creator of some classic cocktails, I wish to leave my Legacy too.” Jamie Jones.
60 ml (2 oz) Bacardi Carta Blanca rum
3 coriander sprigs (AKA cilantro)
25 ml (.83 oz) Sherbet*
7.5 ml (.25 oz) Laphroaig scotch whisky
1 egg white
1 coriander sprig, as garnish
5 to 6 dashes Mozart Chocolate bitters, as garnish
Dry- shake, then add ice. Hard-shake for 15 seconds and double-strain into a chilled coupette. Spank the coriander sprig, pluck a leaf, and add as garnish; dash the bitters on the foam.
*Sherbet: If you think of sherbet as a frozen dessert, you must be an American. According to Jamie, in the UK, it’s sour sugar powder. You can make it in bulk, if you wish—just use 2 parts sugar to 1 part lemon juice.
gaz sez: Be very careful with the Laphroaig in this drink—it can take over the whole glass if you’re not very careful with it. However, if you make La Corona de Cuba judiciously, you’ll be sipping an incredibly well-balanced cocktail. The coriander adds a fabulous dimension, too. I don’t have a clue as to how Jamie came up with this list of ingredients, but he did a darned fine job.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Bacardi, Cocktail & Spirits Initiative, gaz regan, Jamie Jones, Laphroaig, Mixellany
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: Krampus by Erika Joyner, Salt of the Earth, Pittsburgh
Saturday, January 26th, 2013
Adapted from a recipe by Erika Joyner, Salt of the Earth, Pittsburgh, PA.
“The Krampus cocktail is a surprising bright red treat. At first you think the cocktail might be too sweet, then the Campari comes in and cuts it. Then a kick of heat and smooth chocolate finish. It’s like a party for your senses. You can also shake the cocktail with a piece of hot pepper instead of infusing into the vodka. The molasses simple is made by matching equal parts water and molasses.” Erika Joyner.
60 ml (2 oz) vodka (infused with hot pepper)
30 ml (1 oz) blood orange juice or puree
15 ml (.5 oz) Campari
15 ml (.5 oz) molasses simple syrup
7.5 ml (.25 oz) fresh lemon juice
Cocoa powder, as garnish
Hard-shake over ice and double-strain into a chilled cocktail glass. Add a few shakes of cocoa powder over the drink as garnish.
“Krampus is the dark counterpart of Saint Nicholas, the traditional European gift-bringer who visits on his holy day of December 6th, a few weeks earlier than his offshoot Mr. Claus. Like his American descendant, the bishop-garbed St. Nicholas rewards good kids with gifts and treats; unlike the archetypal Santa, however, St. Nicholas never punishes naughty children, parceling out this task to a ghastly helper from below.
“Known by many names across the continent, such as Knecht Ruprecht, Klaubauf, Pelzebock, Schmutzli and Krampus, this figure is unmistakably evil; he often appears as a traditional red devil with cloven hoof and goatish horns, although he can also be spotted as an old bearded wild-man or a huge hairy beast. He comes to punish the naughty children, and is often depicted carrying them in chains or in a basket to a fiery place below.” From www.krampus.com.
gaz sez: Here’s a spicy dram that jumps all over your mouth then glides down the throat as innocently as a baby. What was that? You ask yourself. Next thing you know you’re going back for more. It’s pretty astounding.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Campari, Erika Joyner, gaz regan, Mixellany, Salt of the Earth
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails: Kiss the Skye by Esther Medina Cuesta, Roux at Parliament Square, London
Saturday, January 26th, 2013
Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London, UK.
“Colin Dunn came to my bar and asked me to create an aperitif with Talisker for the ‘Talisker vs Borough Market’ consumer tasting. He named the drink. The public reaction was really good. Many of them said they will make it for dinner parties at home. And it worked out very well in my menus. Slainte!” Esther Medina Cuesta.
3 medium sage leaves
45 ml (1.5 oz) Talisker 10 year old scotch whisky
55 ml (1.83 oz) Lillet Blanc
Slap the sage, throw it into a mixing glass, add liquids and ice, stir. Strain into a frozen cocktail glass.
gaz sez: Sage, sage, sage, sage, sage. I loves me some sage, I do. This extraordinary drink works really well as a hot toddy, too. Be careful, though, it’s one of those potions that keeps you going back for more. And more. And more.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Esther Medina Cuesta, gaz regan, Lillet, Mixellany, Roux at Parliament Square, Talisker
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Kirsch Cosmo by Hannah Lanfear, Boisdale, London, UK.
Sunday, January 20th, 2013
Kirsch Cosmo
Adapted from a recipe by Hannah Lanfear, Boisdale, London, UK.
“I discovered this cocktail one night when I insisted on emptying my speed rail and replacing it with kirsch, determined that it could improve or rival any white spirit cocktail, and many it does, but this one was gift and transcends the original Cosmopolitan by a country mile!” Hannah Lanfear.
40 ml (1.33 oz) Miclo kirsch eau de vie
25 ml (.83 oz) cranberry juice
20 ml (.66 oz) fresh lime juice
17.5 ml (.58 oz) Cointreau
2.5 ml (.083 oz) sugar syrup
1 orange twist
Shake over ice and fine strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.
gaz sez: It’s so seldom that kirsch gets used as a base, and Hannah does the eau de vie proud with this drink. It takes the Cosmo (a much maligned drink that, in my opinion, is a true classic) to a whole different level. Hannah is one of my fave bartenders in London so I’m real happy that she submitted this one.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Boisdale, Cointreau, gaz regan, Hannah Lanfear, Miclo kirsch eau de vie, Mixellany
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Japanese Mule by Moses Laboy, Red Rooster, New York City
Sunday, January 20th, 2013
Japanese Mule
Adapted from a recipe by Moses Laboy, Red Rooster, New York City.
“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has created quite the fan base. Cheers!” Moses Laboy.
1- to 1.5-inch piece fresh ginger
4 to 5 basil leaves
45 ml (1.5 oz) Yamazaki whisky
15 ml (.5 oz) fresh lime juice
15 ml (.5 oz) simple syrup
2 splashes Peychaud’s bitters
Ginger beer
1 basil leaf, as garnish
Muddle the ginger, then add the basil and lightly muddle in. Add ice and the remaining ingredients except ginger beer. Strain over fresh ice into a collins glass. Top with ginger beer, stir briefly, and add the garnish.
gaz sez: Japanese whisky, as I learned during my fabulous trip to Tokyo and Kyoto last year, is all about balance and harmony, and Moses Laboy really nailed this cocktail on both those fronts, with the Peychaud’s handily adding a few dimensions of complexity to the drink. Nicely crafted, Moses.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, gaz regan, Mixellany, Moses Laboy, Red Rooster, Yamazaki
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Hot Buttered Fernet by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA
Sunday, January 20th, 2013
Hot Buttered Fernet
Adapted from a recipe by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA.
22.5 ml (.75 oz) Fernet Branca
22.5 ml (.75 oz) Laird’s Applejack
15 ml (.5 oz) Giffard Abricot liqueur
180 ml (6 oz) apple cider
1 heaping barspoon Buttered Rum Mix*
Combine the Fernet Branca, applejack, and liqueur in a warmed coffee mug. Heat the cider and buttered rum mix (I use a milk steamer). Pour into the mug, serve, and enjoy.
*Buttered Rum Mix: Combine 453 g (1 pound) softened butter, 60 g (1/3 cup) packed brown sugar, 2 teaspoons ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and a pinch of salt in a large bowl. Whip together, then store in the refrigerator.
gaz sez: This Knutson guy knows how to get my attention, and this drink paid off very nicely indeed. When I featured the recipe in the San Francisco Chronicle, I noted that the spiced butter comes in handy for a variety of uses—I’ve been adding it to my late-night hot chocolate and brandy, where it works wonders.
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Bradford Scott Knutson, Fernet Branca, gaz regan, Giffard Abricot liqueur, Hot Buttered Fernet, Laird’s Applejack, Mixellany, Swing Wine Bar
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Harvard Bullet by Tim Ward, Ritz Bar, Paris, France.
Tuesday, January 15th, 2013
Harvard Bullet
Adapted from a recipe by Tim Ward, Ritz Bar, Paris, France.
“This cocktail matures in the bottle, it gets better with age the longer it’s in the freezer. Better do one yourself and you will find out. With all my respect to you, Mr Regan.” Tim Ward.
525 ml (17.33 oz) cognac VSOP (I use Martell VSOP Ritz Edition)
135 ml (4.5 oz) Dubonnet Rouge
40 ml (1.33 oz) water
20 or so dashes Angostura bitters
1 orange twist, as garnish
Combine the cognac, Dubonnet, water, and bitters in a 750-ml bottle and freeze overnight but two weeks is even better. A sediment will form so before serving the bottle must be shaken to awake the drink. Pour into a chilled cocktail glass, flame the twist over the drink, then add as garnish. Add a splash of champagne for an aperitif.
gaz sez: Wow! This is a clear example of how bottle-aging makes a fabulous difference to a drink, and since it’s served straight from the freezer this is a high-octane potion, too. I have a bottle of this in my freezer right now, and it’s almost five of the clock, so . . .
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, angostura, Dubonnet, gaz regan, Mixellany, Ritz Bar, Tim Ward
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails: Gunslinger by Eric Ho, Melt Bar and Grilled, Lakewood, OH.
Tuesday, January 15th, 2013
Gunslinger
Adapted from a recipe by Eric Ho, Melt Bar and Grilled, Lakewood, OH.
“A favorite among staff at Melt. It is a take on a Moscow Mule using our favorite spirit, bourbon, as well as fresh juice straight from the ginger root for an even spicier kick. So would you like some ‘Bulleit’ in your Gunslinger?” Eric Ho.
4 lemon wedges
1 teaspoon cane sugar
60 ml (2 oz) Bulleit bourbon
15 ml (.5 oz) fresh-pressed ginger juice
Ginger ale
Muddle 3 lemon wedges and the sugar in an old-fashioned glass. Add the bourbon and ginger juice. Stir to incorporate sugar. Fill glass with ice, top with ginger ale and toss to mix. Add the remaining lemon wedge as garnish.
gaz sez: Nice, simple, and incredibly well-balanced. I like this one without the ginger ale, too. Well done, Eric.
Herehere next one below
This is one of 2012′s 101 Best New Cocktails.
Click HERE to submit your recipe for a chance to be included in next year’s list.
Click HERE to order 101 Best New Cocktails 2012
Click HERE to order the Annual Manual for Bartenders: 2012.
facebook twitter = @gazregan
Tags: 101 best new cocktails, Bulleit Bourbon, gaz regan, Mixellany
Posted in 101 Best New Cocktails 2012 |