взять кредит наличными кредиты онлайн кредит наличными без справок срочно взять кредит потребительский кредит онлайн быстрый кредит онлайн быстрые кредиты онлайн кредиты срочно быстрый кредит в интернете мгновенный кредит на карту

Archive for the ‘101 Best New Cocktails’ Category

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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 . . .

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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 . . .

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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 . . .

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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 . . .

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

 

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

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.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

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.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Havana Daydreaming by Tony Gurdian, Imperial, Portland, OR, USA

Friday, November 6th, 2015

Havana Daydreaming    

Tony Gurdian, Imperial, Portland, OR, USA

My approach to cocktail creation is based on the cuisine of a given region. Lately I’ve been inspired by Cuba and Cuban cuisine and realized that it reminded me of the key ingredients of Calisaya. Inspired by an old Italian amaro recipe, Calisaya liqueur is an inimitable herbal liqueur that allows you to add to a sour/sweet combo without overpowering your cocktail. In terms of Cuban cuisine, I incorporated fresh bay leaf, fresh oregano, and acidic oranges in the spice syrup. I wanted to create a complex drink that was easy to make. The syrups can be made in advance so that the drink itself is quick and easy to make when ordered.” Tony Gurdian

Havana Daydreaming.230 ml (1 oz) dry white Cuban rum (or any dry white rum)

22.5 ml (.75 oz) Calisaya

22.5 ml (.75 oz) Lime Acid Orange*

15 ml (.5 oz) Cuban Spice Syrup**

2 fresh bay leaves, as garnish

Shake over ice and double-strain into a chilled cocktail glass. Use a clip to add the garnish.

*Lime Acid Orange: This is a way to boost orange juice to the acid level of lime; cut the recipe in half or in quarters depending on how much Lime Acid Orange you need. Combine 1 L (1 qt) freshly squeezed orange juice, 32 g (1.18 oz) citric acid, and 20 g (.66 oz) malic acid. Mix with a stick blender until dissolved.

**Cuban Spice Syrup: Combine 650 ml (2.75 cups) water, 10 g (2 tsp) fresh oregano, 5 g (1 tsp) fresh bay leaves, 5 g (1 tsp) cracked and crushed black peppercorns, and 2.5 g (.5 tsp) cracked and crushed cumin seeds in a small pot and simmer on stove for 10 minutes. Strain out solids with a fine strainer and coffee filter. For every 500 ml of strained mixture, add 500 g (2 cups) sugar. Mix in a blender or stir until dissolved.

gaz sez: God is good. This recipe landed in my in-box just one day before a bottle of Calisaya appeared on my doorstep. She’s a thoughtful sort of a God, I think, but not thoughtful enough to send me pre-made Cuban Spice Syrup or Lime Acid Orange. The work was a bit of a slog, but the reward made everything worthwhile. This is one darned good drink.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Britoni by Antonio Anzelmo, Smith & Wollensky, London, UK

Thursday, October 29th, 2015

Britoni

Antonio Anzelmo, Smith & Wollensky, London, UK

“Nothing can beat a good classic Negroni, but this one is definitely a good alternative!” Antonio Anzelmo

Britoni40 ml (1.35 oz) Kamm & Sons (see gaz sez)

35 ml (1.17 oz) Cynar

15 ml (.5 oz) Kingston Black apple aperitif

2 drops Angostura bitters

2 ml (.5 teaspoon) Bob’s Liquorice bitters

1 grapefruit twist, as garnish

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

gaz sez: Kamm & Sons isn’t available in the USA so my unpaid Brit tester tried this drink first, and she was so impressed that she sent me a sample in a plain wrapper, and boy was she right. This is an outstanding creation, and it’s hard to say where the drink begins, and where it ends. Each and every ingredient seems to get a chance to sing a solo as this baby fills your mouth with music. Incredible.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Black Ruby by Serena Bass, Lido, New York, NY, USA

Friday, October 23rd, 2015

Black Ruby

Executive Chef Serena Bass, Lido, New York, NY, USA

Black Ruby45 ml (1.5 oz) tequila

60 ml (2 oz) Ginger Lime Simple Syrup*

30 ml (1 oz) blackcurrant puree

1 teaspoon sriracha

45 ml (1.5 oz) Club soda

1 lime wedge, as garnish

Mix the ingredients in a rocks glass, stirring well. Add ice and top with soda. Add the garnish.

*Ginger Lime Simple Syrup: Combine 50 g (1 cup) peeled and sliced fresh ginger, 200 g (1 cup) sugar, and 240 ml (1 cup) fresh lime juice in a medium STAINLESS STEEL pan and bring to simmer. Cool for two minutes then blend very well. Strain, pressing through the sieve, and reserve the liquid. Store covered and refrigerated.

gaz sez: Be very very careful with the sriracha sauce in this recipe—it can overtake the whole darned drink. When made properly, though, The Black Ruby is a drink of great beauty, and it displays creativity and a great understanding of ingredients on the part of Executive Chef Serena Bass. Quite simply, this is a masterpiece.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Chartreuse Cobbler by Oron Lerner, French 57, Tel Aviv, Israel

Wednesday, October 21st, 2015

Chartreuse Cobbler

Oron Lerner, French 57, Tel Aviv, Israel

“This drink was made on the fly one night when I realized I hadn’t anything prepared but the bar was slammed. Its intuitively simple recipe made me dismiss it as merely a crowd pleaser (as if pleasing the crowds is a ‘merely’). Two years later, I am unable to take it off the menu with guests still coming in to ask for it again and again. It was only a remark by a guest that made me realize that the Chartreuse Cobbler is our basil smash, it has legacy, endurance. More often than not bartenders look for what excites them and miss out on what excites their guests, who aren’t into mezcals, amaros, and rare gins but into what was once considered ‘wholesome flavors’ and is now looked down on, at times, as mainstream. Delicious, simple in recipe, complex in flavor, elegant, and above all, long lasting.” Oron Lerner

Chartreuse Cobbler5 fresh mint leaves

45 ml (1.5 oz) Beefeater 24 gin

15 ml (.5 oz) green Chartreuse

30 ml (1 oz) fresh lime juice

20 ml (.66 oz) simple syrup

1 fresh rosemary sprig, as garnish

Fill and old-fashioned glass with ice and set aside. Spank the mint and add to a shaker with ice and the remaining ingredients. Shake well and hard. Before straining, dip the rosemary in green Chartreuse, light it on fire, and place in the glass. Strain the cocktail over the burning rosemary, thus extinguishing the fire and filling the glass with rosemary and Chartreuse smoke.

gaz sez: Oron’s comments here ring so very true. I nearly passed this recipe over as being “one of the crowd,” but then I started wondering how well Chartreuse and Beefeater 24 would pal-up to each other, and guess what—they’re life-long pals. If this one’s a crowd-pleaser you can count me in as one of the crowd.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Do-Right by Jared Fischer, Clement in the Peninsula Hotel, New York, NY, USA

Saturday, October 17th, 2015

Do-Right   

Jared Fischer, Clement in the Peninsula Hotel, New York, NY, USA

“You recently featured our creation The Hidden Dragon, with a lament about the complexity in production of some modern cocktails. By sheer coincidence, at the time the feature came out, we were creating a cocktail that does the opposite, something that provides an original flavor profile but could be produced with standard ingredients found in any bar in the world—a potential future classic. We also wanted to do it with spirits that don’t always get enough love. After homing in on the right spirits and adjusting the proportions, the Do-Right was born. Its base is Canadian, its color is red, and the creators are old enough to appreciate Rocky & Bullwinkle.” Jared Fischer

Do Right45 ml (1.5 oz) Crown Royal

30 ml (1 oz) Pimm’s No. 1 Cup

22.5 ml (.75 oz) Cherry Heering

3 dashes orange bitters (we use Regans’ No. 6)

1 orange twist, as garnish

Stir over ice and strain into a chilled rocks glass. (As with a Manhattan, a Do-Right may be served up or on the rocks, but I prefer it up in a rocks glass.) Rim the glass with oil from the twist, then add as garnish.

gaz sez: Right up my alley, this one. And I already have me a do right all day woman, so I guess I’m set. Seriously, though, it’s the Pimm’s that brings this drink together, and she does it with great style, too.

 

 SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Gondolier by Alex Malec, Ox and Stone, Rochester, NY, USA

Saturday, October 17th, 2015

Gondolier

Alex Malec, Ox and Stone, Rochester, NY, USA

“This cocktail was inspired by the herbal nature Italy. The effervescence promotes the crisp nature of Italian produce. The tequila pays homage to the bar that I now call home, that allows me to explore my bartending creativity and that helps promote my skills. The drink, overall, encompasses the variety of love that my girlfriend and I experienced while visiting Italy on the most romantic trip of our lives.” Alex Malec

Gondelier2 sage leaves

1 thyme sprig

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

45 ml (1.5 oz) Espolòn blanco tequila

15 ml (.5 oz) yellow Chartreuse

Ginger beer

1 curled cucumber slice, as garnish

1 thyme sprig, as garnish

Muddle the sage and thyme with lemon juice and simple syrup in a mixing glass. Add ice and the remaining ingredients. Shake and strain over ice into old-fashioned glass. Top with ginger beer and add the garnishes.

gaz sez: Here’s a perfect drink for springtime, a great quaff by the ocean in August, a fabulous cocktail to sip as the leaves turn, and it goes down pretty well in a snowstorm, too. Try it. You’ll like it.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

101 Best New Cocktails: Mumbaiced Tea by Alfonso del Portillo, The Anthologist, London, UK

Thursday, October 15th, 2015

Mumbaiced Tea

Alfonso del Portillo, The Anthologist, London, UK

“This is the cocktail that I was presenting in the Retro, Disco, Future challenge in the World Class in South Africa, this being the one that I made for you, the Disco one. To refresh your memory I am the Spanish guy who was representing India in World Class, and as you told me that you liked my drink, I guess I will give it a try and send it to you.

The idea for this drink came as it is one of the most iconic Disco drinks, as it is one of the most ordered drinks still in India.” Alfonso del Portillo

20 ml (.66 oz) Tanqueray No. TENMumbaiced Tea

20 ml (.66 oz) Grand Marnier

20 ml (.66 oz) Don Julio blanco tequila

25 ml (.8 oz) Grapefruit Shrub*

20 ml (.66 oz) Coca Cola & Black Tea Syrup**

Club soda

Shake hard over ice, but not for too long, as we don’t want much dilution in our drink. Fine-strain into a small crystal bowl and top off with club soda.

*Grapefruit Shrub: Zest and juice 2 large grapefruits. Mix the zest with 150 g (3/4 cup) refined sugar in a bowl. Muddle it and cover it with plastic film for an hour. This way the sugar will get the aromas of the zest. Discard the zest and blend the resultant sugar with 180 ml (3/4 cup) apple cider vinegar and the grapefruit juice. Let it sit into an airtight jar for three days and strain it through a cloth.

**Coca Cola & Black Tea Syrup: Mix equal parts of Coke and black tea (brewed with 1 teaspoon for every 100 ml [3.3 oz] of water). Make a syrup using 2 parts sugar to 1 part of the resultant liquid.

gaz sez: I tasted this one in South Africa this year at the finals of Diageo’s World Class Bartender competition. I was helping judge the “Retro/Disco/Future” challenge with Ueno-San and Tim Phillips, that diminutive chappie from Down Under, and this little number, Alfonso’s Disco drink, fair blew me away. It’s a pain in the ass to make, but the results are a thing of great beauty.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Killer Queen by Zachary Nelson, The Hammer Bar, Anaheim, CA, USA

Thursday, October 15th, 2015

Killer Queen

Zachary Nelson, The Hammer Bar, Anaheim, CA, USA

“This was another one of those on-the-fly creations. A customer wanted something with mezcal that was spicy yet refreshing. I had been playing with Ancho Reyes/mezcal combos, and this one really hit the spot. The passionfruit syrup adds a level of unparalleled refreshment, while the chocolate-chile bitters provide just the right kind of spice to keep you coming back for more. Our bar manager, Lucie Wood, makes the passionfruit syrup and house chocolate-chile bitters.” Zachary Nelson

Killer Queen30 ml (1 oz) Illegal Mezcal Joven

30 ml (1 oz) Ancho Reyes

22.5 ml (.75 oz) Passionfruit Syrup*

22.5 ml (.75 oz) fresh lime juice

3 dashes Ghost Chile-Cacao Bitters**

1 dried chile, as garnish

Shake over ice and double-strain into highball glass over crushed ice. Add the garnish.

*Passionfruit Syrup: Make a 2:1 simple syrup with 450 g (2 cups) granulated sugar and 240 ml (1 cup) water (hot method). When cooled, add 240 ml (1 cup) shelf-stable passionfruit juice concentrate (such as Maguary, available on Amazon or Latin grocery stores). Pour into a 750-ml bottle and store in the refrigerator.

**Ghost Chile-Cacao Bitters: Combine 240 ml (1 cup) flavorful 151-proof rum (such as Gosling’s 151 or Hamilton 151 Jamaican), 1 pitted and quartered Medjool date, and 1/4 cup cacao nibs in a glass jar. Cover and allow to infuse for 7 days. Add 1/2 cinnamon stick, 1 allspice berry, and 1 teaspoon black walnut leaf. Cover and infuse for 24 hours. Strain and add 2 quartered ghost chiles (use gloves!). Infuse for 30 minutes to 1 hour (to taste). Remove the chiles, strain through a coffee filter, and bottle. Makes about 240 ml (1 cup). Alternatively you can use 2 dashes Bitter Truth Chocolate bitters plus 2 to 3 dashes Scrappy’s Habanero Firewater Cocktail bitters.

gaz sez: F***in’ brilliant. I bet this drink will sell over and over again in any bar in the world. Nicely done, Zachary!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Negroni Chinato by Matteo Schianchi, Prospero, Reggio Emilia, Italy

Friday, October 9th, 2015

Negroni Chinato

Matteo Schianchi, Prospero, Reggio Emilia, Italy

“A twist on a classic of the legendary Negroni, this uses China Bisleri instead of Campari and two dashes of grapefruit bitters to give more freshness to my drink.” Matteo Schianchi

negroni chinato40 ml (1.35 oz) Martini & Rossi Rosso vermouth

35 ml (1.17 oz) Oxley gin

20 ml (.66 oz) Bisleri Ferro-China liqueur

2 dashes Fee Brothers grapefruit bitters

1 lemon twist, as garnish

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

gaz sez: China Bisleri isn’t widely available, I’m afraid, but a good bartender friend in Italy tested this recipe for me, and she just raved about the drink, saying that the grapefruit bitters were the finishing touch that made this cocktail stand very tall indeed, so I’m including it in this year’s 101BNC. Can’t wait to get to Italy to try it for myself!

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

 

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

101 Best New Cocktails: M&M´s by Philipp M. Ernst, Bar 67, Ischgl, Tirol, Austria

Wednesday, October 7th, 2015

M&M´s

Philipp M. Ernst, Bar 67, Ischgl, Tirol, Austria

“Dear Gaz! Greetings from Austria! Do you remember the Retro, Disco, Future Challenge at Cape Town – you told me, I should send the Recipe – you would have my Drink for your Book 101 Best New Drinks – this was one of my greatest moments at World Class! Thank you!” Philipp M. Ernst

M & Ms45 ml (1.5 oz) Tanqueray No. TEN

30 ml (1 oz) Carpano Antica Formula

2 dashes chocolate bitters

1 dash orange bitters

Ginger Beer Foam*

M&M´s by side

Stir over ice and strain into a chilled glass. Top with Ginger Beer Foam and serve with some M&M´s as food pairing.

*Ginger Beer Foam: Combine 250 ml (8 oz) Ginger Beer and 2 g (.5 teaspoon) lecithin and mix with an immersion blender to create foam.

gaz sez: I sampled this drink in South Africa during the 2015 finals of Diageo’s World Class Bartender competition. It’s just fabulous. My kind of session drink.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

101 Best New Cocktails: Apple of My IPA by Dustin Adams, The Cellar, Fullerton, CA, USA

Wednesday, October 7th, 2015

Apple of My IPA

Dustin Adams, The Cellar, Fullerton, CA, USA

“I decided to create an approachable beer cocktail because our Orange County patrons are still kind of new to the idea. Now that we’re in fall, what better beer to use than an IPA? The pineyness of the beer screams fall to me and I decided on a cider-esque cocktail, but not a warm one because here in Southern California we don’t really have a fall and barely a winter, so not everyone really wants a warm drink. So far we’ve had nothing but rave reviews. The balance between the softness of the Calvados and the sweetness of the cinnamon play well with the in-your-face notes of the allspice and the IPA. It’s Southern California’s fall in a glass.” Dustin Adams

Apple of my IPA45 ml (1.5 oz) Busnel calvados

22.5 ml (.75 oz) Cinnamon Syrup*

15 ml (.5 oz) fresh lemon juice

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

75 ml (2.5 oz) Drake’s IPA

3 green apple slices on a pick, as garnish

Grating of fresh cinnamon, as garnish

Lightly shake all ingredients except IPA with ice in a shaker (you don’t want too much dilution). Strain into a chilled cocktail glass and add the IPA and garnishes.

*Cinnamon Syrup: Crush 3 sticks Ceylon cinnamon and combine in a saucepan with 240 ml (1 cup) water and 400 g (2 cups) sugar. Bring to a simmer, take off heat, and let sit for at least an hour. Then fine-strain and bottle.

gaz sez: This is a great use of ale in a cocktail, and Dustin balances everything very nicely, indeed. Apple of my IPA is perfect for the December holidays, too. I must remember that.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

101 Best New Cocktails: Charlie Wallbanger by Brian Nixon, McClellan’s Retreat, Washington, DC, USA

Wednesday, October 7th, 2015

Charlie Wallbanger

Brian Nixon, McClellan’s Retreat, Washington, DC, USA

“We came up with this drink for our ‘Fern Bar’ throwback menu. The way the Galliano and Aquavit play together was good, but the Corrected Orange Juice and cardamom bitters really made all the flavors work together. People liked it so much I had to order more Galliano, something I never thought I’d have to do.” Brian Nixon

Charlie Wallbanger45 ml (1.5 oz) Linie aquavit

90 ml (3 oz) Corrected Orange Juice*

2 dashes Scrappy’s cardamom bitters

30 ml (1 oz) Galliano

1 orange slice, as garnish

Build in a Collins glass with ice. Float Galliano and add the garnish.

*Corrected Orange Juice: Mix 16 grams (1 tablespoon) citric acid and 10 grams (2 teaspoons) malic acid with 1 liter (1 generous quart) fresh orange juice.

gaz sez: Tee Hee! If you ever wondered what an empty bottle of Galliano looked like, now you have the answer. And this riff on the Harvey Wallbanger is just terrific. Back in the 70s we used tequila instead of vodka to make Freddie Fudpuckers, and they weren’t too shabby, either.

 SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

 

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

101 Best New Cocktails: Seventh Art by Andrew Bennett, The Classroom, Perth, Australia

Wednesday, September 23rd, 2015

Seventh Art

Andrew Bennett, The Classroom, Perth, Australia

“The drink is inspired by my love of cinema and how a great movie experience can be a work of art. The drink is built on the DNA of a sour, but aims to fast-track the experience of fat-washing. Here the umami flavours of butter and salt are leached from the popcorn instantaneously and experienced in cocktail form.” Andrew Bennett

Seventh Art1 handful buttered popcorn

50 ml (1.7 oz) Bacardi Superior rum

10 ml (.33 oz) yellow Chartreuse

20 ml (.66 oz) fresh lemon juice

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

1 lemon twist, as garnish

Lightly muddle the popcorn in the bottom of a shaker. Add ice and the remaining ingredients. Shake hard and double-strain into a chilled coupe. www.fulmira.com Add the garnish.

gaz sez: Muddled, buttered popcorn, indeed. How very dare he? Well, it turns out that Andrew Bennett is a brave soul, and his lack of fear benefits us all—this is a fabulous drink!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Early Evening Fizz by Nick Caputo, Sovereign Loss, London, UK

Wednesday, September 16th, 2015

Early Evening Fizz

Nick Caputo, Sovereign Loss, London, UK

“This drink was created to achieve two things: To make a really accessible yet delicious Chartreuse cocktail and also to bring as much through of the armagnac too (which is overlooked as a cocktail ingredient). Chartreuse somehow just works as an equal-parts ingredient—more than you would think—and the salt in this drink stops the texture from becoming too cloyingly sweet. It’s refreshing and simple yet uses overlooked ingredients with a complex balance of ingredients. Plus who doesn’t like a good fizz from time to time?” Nick Caputo

Early Evening Fizz25 ml (.8 oz) Janneau VSOP armagnac

25 ml (.8 oz) Plymouth sloe gin

25 ml (.8 oz) green Chartreuse

25 ml (.8 oz) fresh lemon juice

12.5 ml (.4 oz) simple syrup (2:1)

1 pinch sea salt

1 egg white

60 ml (2 oz) soda water (plus more to top off, if needed)

1 lemon twist

1 lemon wedge and cherries, on a pick, as garnish

Dry-shake, then add ice and shake again. Serve Ramos gin fizz style—no ice with a big froth. To achieve this, pour soda slowly into a chilled highball glass at a 45° angle (this keeps as much carbonation as possible). Then start straining the drink over the soda quickly and get gradually slower to build the froth. Squeeze the twist over the drink, then discard. Add the garnishes. Serve with a straw, which should stand straight in the glass due to the foam.

gaz sez: Thank God someone’s using armagnac. I love armagnac. It’s a completely different animal than cognac, and I’d never dare to attempt to compare the two. Nick took some chances on this one, and his derring-do paid off handsomely. Well done, sir. I needed a good excuse to raid the armagnac . . .

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: A Murder of Goth Chicks by Sean Enright, Tiki Lounge, Pittsburgh, PA

Wednesday, September 16th, 2015

A Murder of Goth Chicks

Sean Enright, Tiki Lounge, Pittsburgh, PA

“This drink was originally created for a whiskey event as I had just started reading Beachbum Berry’s tiki guides. I wanted to create a non-typical tiki drink and I liked the balance of sweet and bitter in this cocktail. The name comes from ‘what would you call a group of goth girls?’ which the answer is obviously ‘a murder’… like a murder of crows.” Sean Enright

Murder of Goth Chicks22.5 ml (.75 oz) Averna amaro

45 ml (1.5 oz) bourbon

22.5 ml (.75 oz) Don’s Mix*

7.5 ml (.25 oz) orgeat syrup

6 dashes Bittermens Elemakule Tiki bitters

Guinness, as float

Pour amaro into a rocks glass. Carefully add one large ice cube so as not to disturb the amaro.

Shake over ice and double-strain slowly over the ice cube. Float the Guinness on top with spigot as close to the ice cube as possible.

*Don’s Mix: This recipe is from Don the Beachcomber: Combine two parts fresh grapefruit juice with 1 part cinnamon simple syrup. Store in an airtight container in the refrigerator until ready to use. (To make cinnamon syrup, combine 200 g (1 cup) sugar, 240 ml (1 cup) water, and a 2-inch piece of cinnamon bark in a saucepan. Set over low heat for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.)

gaz sez: Too bloody weird not to try, right? This one is just astonishing. ‘Nuf said.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Élysée Treaty by Ivan Mandaric, Oxbo Urban Bar & Grill, DoubleTree by Hilton Hotel, Zagreb, Croatia

Thursday, September 10th, 2015

Élysée Treaty

Ivan Mandaric, Oxbo Urban Bar & Grill, DoubleTree by Hilton Hotel, Zagreb, Croatia

“Eighteen years after the end of World War II, in 1963, French Republic president Charles de Gaulle and German chancellor Konrad Adenauer signed a treaty of friendship between France and Germany called the Élysée Treaty. That event inspired me to make this well-balanced cocktail for Hilton Worldwide autumn cocktail competition. The two main ingredients come from France and Germany and go so well together due to their aroma and taste characteristics. It seems like they signed their own treaty! Taste is a bit darker with chocolate and orange notes, with slightly sweet and bitter notes. This cocktail is an excellent choice to enjoy during a rainy autumn day, watching the leaves coming off the trees. Although it is served cold, the taste itself gives you a feeling of warming up your entire body. It can be recommended as after-dinner drink (digestive) or just enjoyed at the bar to make your day!” Ivan Mandaric

Elysee Treaty2 wide strips orange zest

40 ml (1.35 oz) Martell VS cognac

20 ml (.66 oz) Jägermeister

20 ml (.66 oz) sugar syrup (1:1)

4 to 5 drops Bitter Truth orange bitters (or any other orange bitters)

1 orange twist, as garnish

Shake vigorously with a lot of ice in order to chill it properly and incorporate the essential oils from the orange zest into the cocktail. Double-strain into a chilled cocktail glass and add the garnish.

gaz sez: I think that many people are aware that I’m a huge Jägermeister freak, and I have been for many years, so this recipe jumped out at me as soon as I glanced at it. The drink is simply marvelous, and I encourage everyone to serve it to folk who don’t understand just how marvelously intricate is Jägermeister, and how much character it can add to a cocktail if used judiciously.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Little Dragon by Humberto Marques, CURFEW, Copenhagen, Denmark

Thursday, September 10th, 2015

Little Dragon

Humberto Marques, CURFEW, Copenhagen, Denmark

“A cocktail created for the summer menu, but this cocktail could be sipped all year. A perfect pairing between mango, green tea, and dry sherry makes a perfect match with Tanqueray gin along with tarragon to temper the coolness between all of the ingredients. As John Evelyn says of tarragon: ‘Tis highly cordial and friend to the head, heart and liver.’ A little dragon it is!” Humberto Marques

Little Dragon50 ml (1.7 oz) Tanqueray gin

50 ml (1.7 oz) mango puree

20 ml (.66 oz) dry sherry

20 ml (.66 oz) fresh lemon juice

15 ml (.5 oz) honey

1 pinch green tea powder (matcha)

1 tarragon sprig, as garnish

Shake over ice and strain into an ice-filled goblet. Add the garnish.

gaz sez: It’s hard to tell where the tail to the dragon ends in this drink—it’s the longest short cocktail I ever did sip. And it’s absolutely fabulous. Humberto seems to know what he’s doing, I think!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Once Upon A Thyme by Alan Moore, Upstairs @ KinaraKitchen, Dublin, Ireland

Tuesday, September 8th, 2015

Once Upon A Thyme

Alan Moore, Upstairs @ KinaraKitchen, Dublin, Ireland

“This is a cocktail I created for the Written Word phase of Diageo World Class 2015. The project was to take two books, one a cocktail book the other a novel. The two books I chose for this were Harry’s ABC of Mixing Cocktails from Harry’s Bar in Paris and the novel being one of my favorites, The Count of Monte Cristo. I chose the books because they fitted perfectly with each other and with what I was thinking of. Harry’s book because of Edmond being arrested before he got his chance to deliver his letter to Paris. That is the theme I went with. I chose a Gimlet as the base of the cocktail because Edmond was a sailor, next I used the thyme liqueur to represent the time Edmond spent in prison. The lavender syrup represents the area of Marseilles. The Aphrodite bitters represents his love for Mercedes and eventually Haydee. The Tincture represents the time it took him to exact his revenge on those who did him wrong. The soda (which I actually left out in the competition—I carbonated the drink in a soda siphon because I was over on the amount of ingredients) adds a slight carbonation to the drink, giving it a lovely refreshing taste, something which on a warm summer’s day is great.” Alan Moore

Once Upon A Thyme15 ml (.5 oz) fresh lime juice

2 barspoons caster sugar (superfine)

30 ml (1 oz) Tanqueray No. TEN gin

15 ml (.5 oz) Farigoule thyme liqueur

10 ml (.33 oz) lavender syrup (I use Monin)

2 dashes Thyme Tincture*

1 dash Dr. Adam Elmegirab’s Aphrodite bitters

Soda

1 lime twist

1 thyme sprig, as garnish

Stir the lime juice and sugar in a mixing glass to dissolve the sugar. Add the gin, liqueur, syrup, tincture, and bitters. Shake over ice and double-strain into a chilled Nick & Nora glass. Top with soda. Squeeze the twist over the drink and discard, then add the garnish.

*Thyme Tincture: Infuse 500 ml (17 oz) of neutral spirit with 40 to 50 sprigs of fresh thyme for 2 weeks. Strain through a double layer of dampened cheesecloth and store in a bottle.

gaz sez: Once upon a time I tasted a cocktail that was incredibly well balanced, multidimensional, and absolutely delicious. That was Once Upon A Thyme.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Tiffin Punch by Wasantha Wikramasinghe, cellar 59, ART Rotana hotel, Amwaj Island, Bahrain

Thursday, September 3rd, 2015

Tiffin Punch

Wasantha Wikramasinghe, cellar 59, ART Rotana hotel, Amwaj Island, Bahrain

“The Tiffin Box can trace its roots back to 1811 in India. Whether it be the thousands of “tiffin-wallahs” distributing these amazing delicacies or a caring mother packing these for her children’s lunch, they are now an essential part of everyday life in India. This same idea can be used here, and we aim to provide good quality tiffins at an affordable price.” Wasantha Wikramasinghe

tiffin punch45 ml (1.5 oz) Tanqueray No. TEN gin

10 ml (.33 oz) fresh lemon juice

60 ml (2 oz) fresh grapefruit juice

60 ml (2 oz) lychee juice

4 pieces fresh ginger

90 ml (3 oz) Borgo Santo prosecco

1 marinated grapefruit slice, as garnish

1 slice fresh ginger, as garnish

Chill a Tiffin Box by filling with ice, then discard and add fresh ice.

Shake the gin, juices, and ginger over ice and strain into the Tiffin Box. Pour in the prosecco, then add the garnishes.

gaz sez: Here’s a great drink served in a unique way. I gave many points to this drink because of the presentation, but the bonus is that it tastes pretty fabulous, too. Well done, Wasantha Wikramasinghe!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Garrigue by Karim Mehdi, SABA, Dublin, Ireland

Thursday, September 3rd, 2015

Garrigue

Karim Mehdi, SABA, Dublin, Ireland

“This cocktail was inspired by the aromas and flavours of Garrigue (name in French écosystème growing around the Mediterranean Sea) in the south of France, where I spent my childhood. And it helped me get through the final 8 of Bacardi legacy 2015.” Karim Mehdi

Garrigue50 ml (1.7 oz) Bacardi Superior rum

20 ml (.66 oz) fresh lemon juice

15 ml (.5 oz) yellow Chartreuse

15 ml (.5 oz) orgeat

Pinch sea salt

1 lemon twist, as garnish

1 dried lavender sprig, as garnish

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

gaz sez: Here’s a great example of a cocktail created by someone who knows how to perform simple marriage ceremonies without overdoing things. It’s a basic formula that comes together beautifully in the glass; the salt adds dimension to the drink, and the lavender is a fabulous aromatic garnish. Nice one, Karim.

.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Dye House by Samuel Nelis, Waterworks Food + Drink, Winooski, Vermont, USA

Wednesday, August 26th, 2015

Dye House

Samuel Nelis, Waterworks Food + Drink, Winooski, Vermont, USA

“This Clover Club variation is named after the area of an old textile mill where the restaurant is now located. I always thought it would be a good name for a bar, but since the name of the restaurant was already chosen I figured next best thing would be to name one of our signature cocktails after it.” Samuel Nelis

Dye House45 ml (1.5 oz) gin (Beefeater)

15 ml (.5 oz) fino sherry

22.5 ml (.75 oz) fresh lemon juice

22.5 ml (.75 oz) Blueberry Syrup*

1 egg white

Brandied blueberries, as garnish

Dry-shake, then add ice and shake again. Double-strain into a chilled coupe and add the garnish.

*Blueberry Syrup: Mix 1.8 kg (4 lb) chopped blueberries with 1.6 kg (3.5 lb) sugar and let stand overnight. Pour 1.4 L (1.5 quarts) warm simple syrup into the mixture and shake until the sugar dissolves, then strain.

gaz sez:  I sure as heck loves me some blueberries, I does, but it’s the marriage of Beefeater gin and fino sherry that really piqued my interest in this drink.  It’s a match made in heaven, methinks!  Nicely thought out, Samuel!

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

101 Best New Cocktails: Mama Cass by Yuval Soffer, Gatsby, Jerusalem, Israel

Wednesday, August 26th, 2015

Mama Cass

Yuval Soffer, Gatsby, Jerusalem, Israel

“This drink is now two years old. It’s doing really well in a lot of bars in Tel Aviv so I thought I should share the love.” Yuval Soffer

Mama CassPernod, as rinse

1 egg white

22.5 ml (.75 oz) honey syrup (3:1)

22.5 ml (.75 oz) fresh lemon juice

30 ml (1 oz) London dry gin

30 ml (1 oz) Becherovka

Peychaud’s bitters, as garnish

1 star anise pod, as garnish

Rinse a double old-fashioned glass with Pernod and add ice. Shake all ingredients vigorously, then strain into another shaker and shake again without ice. Double-strain into the glass and add the garnishes.

gaz sez: I’m a bit of an anise freak, so this was a natch for me, and I must say that gin and Becherovka tango tightly in the Mama Cass cocktail.  The Peychaud’s as an aromatic garnish, here, though, really adds the crown to the drink and makes it stand head and tails above the rest of the crowd.

 

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook

Twitter

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

buy cialis soft online займы онлайн займы онлайн в Уфе займы онлайн в Республике Башкортостан