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Archive for the ‘101 Best New Cocktails’ Category

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!

 

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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.

.

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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!

 

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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.

 

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101 Best New Cocktails, Volume 4

Monday, August 17th, 2015

101BNCVoliv

The book, way overdue, is about to be published.  Watch this space!

Here’s a sneak peek at the bartenders who made the cut for this round-up

Adam Hrapko, Zuma, Dubai, UAE

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

Alejandro Gkikopoulos, Bookali, Athens, Greece

Alex Day, Nitecap, New York, USA

Alex Kratena, Artesian, Langham Hotel, London, UK

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

Antonio Anzelmo, Beagle, London, UK

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

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

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

Brian MacGregor, Wingtip, San Francisco, CA, USA

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

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

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

Caleb Linton, Berlyn, Brooklyn, USA

Calin Ioaniciu , Kharma, CLuj-Napoca, Romania

Carl White, Richmond, VA, USA

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

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

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

Christopher Marty, Best Intentions, Chicago, IL, USA

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

David Gordon, The Volstead, Austin , Texas, USA

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

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

Del Pedro, proprietor of Tooker Alley, Brooklyn

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

Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama

Eric Giger, Neighborhood , San Diego, CA, USA

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

Fabio Spinelli, Rita & Cocktails, Milan, Italy

Frederic Yarn, Russell House Tavern, Cambridge, MA, USA.

Giacomo Ellena, Lacerba, Milan, Italy

Grace Roth, Kinfolk, Brooklyn, USA

Hal Wolin, The Cocktail Guru, Inc., New York Team, USA

Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark

Iain Yanda McPherson, Panda & Sons, Edinburgh, Scotland, UK

Ian Loh, Helvetica, Perth, Australia

Ilias Stergiopoulos, Baba Au Rum, Athens, Greece

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

Jason Simplot, Suite 410, Seattle, WA, USA

Jason Walsh, Bar Consultant, Brooklyn, NY, USA

Jay Khan, The Blck Brd, Hong Kong

Jeff Bell, PDT, New York, USA

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

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

Jen Riley, Candelaria, Paris, France.

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

Jens Kerger, Pinta Cocktailbar, Dresden, Germany

Jesse den Dulk, Jigger’s The Noble Drugstore, Gent, Belgium

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

John Staley, El Dorado Kitchen, Sonoma, CA, USA

Josh Powell, Somerset House, Bristol, England, UK

Joy Napolitano, Prati Urbani , Rome, Italy

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

Kaitlin McGavock, Lil Indies/Daughters & Co, Orlando, FL, USA

Kyritsis Vasileios, The Clumsies, Athens, Greece

Leonardo Todisco, Lacerba, Milano , Italy

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

Martin Hudák, Dublin Café, Prešov , Slovakia

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

Mats Lian, Stay at Home Bartender, Oslo, Norway

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

Megan Bardoe, Lulu in the Grove, Miami, FL

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

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

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

Mochammad Fadli, RUKA Luxury Japanese Lounge at Ramee Grand Hotel & Spa, Manama, Bahrain

Moses Laboy, Gotham Bar & Grill, New York, USA

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

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

Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA

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

Nick Caputo , City of London Distillery, London, UK

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

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

Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

Pauric Kennedy, Palmer & Co., Sydney, Australia

Payman Bahmani , Library Bar, Themidos 1, Limassol, Cyprus

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

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

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

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

Ronaldo Colli, Ivy Room, Albany, CA, USA

Ryan Haile, Bocanova, Oakland, CA, USA

Salvatore Calabrese, Salvatore at Playboy, London, UK

Sam Nelis, Pizzeria Verita, Burlington, Vermont, USA

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

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

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

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

Sky Huo, 001, Wellington 97, Hong Kong.

Stew Ellington, Home Bar, Oakland, California, USA

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

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

Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA

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

Timos Spanos, The Daffodil, Cheltenham, Gloucestershire, UK

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

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

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

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Wild Rover by Jimmy Hillegas, Frolik Kitchen + Cocktails, Seattle, WA, USA

Monday, August 17th, 2015

Wild Rover

Jimmy Hillegas, Frolik Kitchen + Cocktails, Seattle, WA, USA

“To engage all senses, I have used black walnut bitters to give a sweet nutty flavor to enhance the Irish whiskey in all of its glory. Bringing a rich flavor to an already rich whiskey, adding a mint garnish with a slap to release the oils for a fragrance that hits a note with the rear tastebuds and the sweetness of bitters sugar and mild component of Jameson in the tastebuds in the front. Completing it with a dwelling background of citrus from a lemon wedge unsqueezed remaining in the beverage until completion. Stimulating 3 senses of sight, smell, and taste for a well rounded and highly enjoyable cocktail.” Jimmy Hillegas

Wild Rover - Copy1 sugar cube

7 dashes black walnut bitters

60 ml (2 oz) Jameson Irish whiskey

1 lemon wedge, as garnish

2 mint sprigs, as garnish

Muddle the sugar cube and bitters. Add ice. Add whiskey and stir, then add the garnishes.

gaz sez:  BARTENDERS TAKE NOTE! Can you say, “Less is More.”? This recipe proves it.  Bloody brilliant it is.  Well done, Jimmy!

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Mezcalero by David A. Roth, Cask Bar & Kitchen, New York, NY, USA

Saturday, August 15th, 2015

Mezcalero

David A. Roth, Cask Bar & Kitchen, New York, NY, USA

“Meet the Mezcalero. This is a drink of mine that I am very proud of. The inspiration comes from the Far East, China to be exact. My inspiration was General Tso’s chicken. I was enjoying a plate of delicious, crispy, orange chicken. The sauce was so good and I thought, “Why can’t cocktails taste like this?” So I set out to make a delicious orange-flavored drink that had layers of flavor and would appeal to men and women. I had recently noticed that Cointreau was bottled at 80 proof and there were no cocktails that I knew of that used it as a base spirit. Next, I added a little Domaine de Canton because the ginger really complemented the orange liqueur and they were both French, they should get along well. Fresh lemon juice was added to brighten and grapefruit bitters for more citrus notes and complexity. Mezcal was added to give another dimension of flavor and aroma. An earthiness that took the drink to another level and after that, it could only be named the Mezcalero. I have to thank my friends and co-workers for their suggestions on the year-long evolution of this drink. Dan G., Josh P. and Naren Y.—this drink is amazing because of your support. Hope you like the Mezcalero as much as I do. Not bad for something that started with a mouthful of crispy, orange chicken. Cheers!” David A. Roth

Mezcalero - Copy45 ml (1.5 oz) Cointreau (Combier works well too)

15 ml (.50 oz) Domaine de Canton

15 ml (.50 oz) Vida Mezcal

22.5 ml (.75 oz) fresh lemon juice

2 dashes grapefruit bitters (Fee Brothers works well)

1 grapefruit twist, as garnish

Mezcal “Smoke”*, as garnish

Shake vigorously over ice for 10 seconds. Double-strain into a chilled cocktail glass or coupe. Squeeze the twist over the drink, then kiss the rim as well and add as garnish. Mist the Mezcal “Smoke” over the Mezcalero to let the guests know that something juicy, smoky and delicious is coming their way.

*Mezcal “Smoke” is simply Vida Mezcal in an atomizer. Hold a few inches up and away from the drink. Pump the atomizer once or twice at the most towards the drink and watch as the smoky mist falls on top of the glass.

gaz sez: I’ve been wondering how long it would take before someone started created cocktails based on Chinese food, and David just went and dun it. Nice one, sir! And I loved hearing how it all came together—this is a brill drink, indeed.

 

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We Don’t Negotiate With Pirates by Joe Wild, 81 Liverpool Trading Dock, Liverpool, Merseyside, UK

Saturday, August 15th, 2015

We Don’t Negotiate With Pirates

Joe Wild, 81 Liverpool Trading Dock, Liverpool, Merseyside, UK

“Truffle and the spice of the falernum work really well with the Jameson’s, making for a spicy, Moorish, and delicate flip.” Joe Wild

we dont negotiate with pirates45 ml (1.5 oz) Jameson Black Barrel Irish whiskey

15 ml (.5 oz) The Bitter Truth golden falernum

15 ml (.5 oz) Orange Blossom Truffle Honey*

1 egg

1 dash plum bitters

1 dash peach bitters

Grated tonka bean, as garnish

Dry shake, then add cubed ice and the remaining ingredients and shake again. Fine-strain into a chilled coupette. Add the garnish.

*Orange Blossom Truffle Honey: Combine 3 parts orange blossom honey, 1 part truffle honey, and 1 part water.

gaz sez:

gaz sez: This is the second recipe I’ve selected this week that calls for an Irish whiskey base. If this is the start of a trend I see some great new drinks in our future. Merseyside gave us the Beatles, and now we have Joe Wild, too. Whatever’s coming from Liverpool next? Nice one, Joe!

 

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Blind Spot by Danny Whelan, Kelvingrove Café, Glasgow, Scotland, UK

Wednesday, August 12th, 2015

Blind Spot

Danny Whelan, Kelvingrove Café, Glasgow, Scotland, UK

Blind-Spot40 ml (1.35 oz) rye genever (Danny uses Zuidam Rogge)

25 ml (.8 oz) fresh lime juice

20 ml (.66 oz) pineapple syrup

10 ml (.33 oz) Orange Colombo

3 dashes Dead Rabbit Orinoco bitters

1 pineapple leaf, as garnish

Shake over ice and strain through Hawthorne and tea strainers into a chilled, elegant stemmed glass. Add the garnish.

gaz sez: One of the most unusual drinks I’ve sampled all year, and it seemed to appear out of nowhere. Must have been in my blind spot . . . Great drink, Danny!

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Hidden Dragon by Kris Baljak, Clement in the Peninsula Hotel, New York, NY, USA

Monday, August 10th, 2015

Hidden Dragon

Kris Baljak, Clement in the Peninsula Hotel, New York, NY, USA

“When we tasted HKB we thought it had some anise notes that would blend harmoniously with absinthe, so we tried them out and it was a good start. I added Midori to give color and a touch of sweetness. When I added the lemon and egg white initially, the cocktail became too sweet and lost some of its edge. Then I came up with the idea of separating the lemon and egg white by floating the foam on top. This way, when you sip the Hidden Dragon, the edge is there but it slightly calmed with the lemon and egg foam. In terms of the name, it’s an homage to Bruce Lee. He broke racial barriers.” Kris Baljak

Hidden DragonFoam Foundation:

30 ml (1 oz) fresh lemon juice

6 dashes Lemon Oleo-Saccharum*

3 egg whites

30 ml (1 oz) simple syrup

 

37.5 ml (1.25 oz) HKB baijiu

22.5 ml (.75 oz) Jade 1901 Absinthe Supérieure

15 ml (.5 oz) Midori liqueur

22.5 ml (.75 oz) fresh lemon juice

6 dashes Lemon Oleo-Saccharum*

3 viola flowers, as garnish

Combine the Foam Foundation ingredients in an N2O-charged ISI canister. Shake the remaining ingredients over ice. Lay the Foam Foundation on the bottom of a cocktail glass about 1.5 inches deep. Slowly pour the contents of the shaker down the side of the glass so the liquid lies under the foam. Add the garnish.

*Lemon Oleo-Saccharum: Peel 6 lemons, taking care to avoid the pith. Combine the peels with 100 g (.5 cup) granulated sugar and let stand for 30 minutes. Muddle the peels slightly to release more oils and let stand another hour before straining.

gaz sez:

Whatever happened to Gin and Tonics? How about Scotch and Soda? Now I have to make foams (thanks, Jamie Boudreau, Dave Arnold, et al), then I need to make Oleo-Saccharum (I won’t forget this, David Wondrich), and all this has to be done before I even attempt to make the [expletive deleted] drink. Oy Vey!

That said, I have an extreme fondness for baijiu, having first sampled it in China a few years ago, and although it sometimes bears that unmistakable eau-de-sweaty-socks aroma, it’s a very pleasant eau-de-sweaty-socks, if you know what I mean. Acquired taste? Maybe, but it’s a taste that, in my opinion, is well worth acquiring.

And to go back to the Hidden Dragon cocktail, let me just say this: It Rocks! And it’s worth a trip to NYC to sample it if you don’t want to fiddle with the foam or mess around with sugar and lemon zests to make something with a Latin name. Sometimes I yearn for 1973 . . .

 

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Global Jukebox by Paul Zuber, Bank & Bourbon, Philadelphia, PA, USA

Wednesday, August 5th, 2015

Global Jukebox

Paul Zuber, Bank & Bourbon, Philadelphia, PA, USA

“The starting point for my first drink was the desire to harness the refreshing properties of one of summer’s great joys, FRESH WATERMELON! As a counterpoint to the cooling fruit, my initial instinct was to use the bold and fiery ANCHO REYES ancho chile liqueur. I chose rum as a base spirit, opting for an aged rum with some barrel influence, and immediately thought to infuse it with some of those delicious, ripe black cherries that I have recently been enjoying so frequently. To get started I stopped off at the market on my way to Bank & Bourbon, in order to pick up some fresh produce.

“With my cherries secure, I found myself driving down the expressway, listening to Pierre Robert on the radio recounting stories of the Live Aid concert which was held at JFK stadium in Philadelphia on July 13, 1985, exactly thirty years prior. While presenting some colorful recollections of the all-day musical event, Pierre mentioned that many concert goers vividly remembered being showered with fire-hoses to combat the sweltering temperatures of the day. Listening to the stories, I thought to myself, ‘Is that not a wonderful metaphor for exactly what I am trying to do with this cocktail, dousing the heat of this libation with the cooling waters of melon?’ It seemed to me that my intent was indeed quite certain, and I determined at that time to name this drink after the historic concert event which its organizer, Bob Geldof, billed as ‘a global jukebox.’” Paul Zuber

Global Jukebox3 large chunks watermelon, about 2” by 2” each

60 ml (2 oz) Cherry-Infused Rum*

22.5 ml (.75 oz) Ancho Reyes

22.5 ml (.75 oz) Cockburn’s LBV port

1 watermelon cube, as garnish

3 brandied cherries, as garnish

Muddle the watermelon chunks in a shaker. Add ice and the remaining ingredients. Shake and double-strain into an ice-filled rocks glass. Add the garnishes.

*Cherry-Infused Rum: Combine 1 part stemmed and pitted ripe cherries, .5 part Appleton or other aged rum, and .5 part Cruzan or other lightly aged rum. Let stand in a sealed container for 3 days. Strain into a clean bottle and seal until needed.

gaz sez: It’s interesting to see this Ancho Reyes liqueur cropping up in quite a few recipes I’ve seen recently, and I love the fact that bartenders seem to be laboring hard to use it in well-balanced cocktails. Such is the case with the Global Jukebox. It’s light, not it isn’t, it’s spicy, that’s not right, either, it’s fruity, it’s forthright, it’s hesitant, it’s . . . Oh, you’re just gonna have to try one for yourself. You won’t regret it. Promise

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101 Best New Cocktails: Bebe Lyon by Mary White, Palmer & Co., Sydney, NSW, Australia

Sunday, July 26th, 2015

Bebe Lyon

Mary White, Palmer & Co., Sydney, NSW, Australia

“Named after the 1920s actress and dancer. Vivacious and delicate; surely a hellcat on the dance floor, she holds a dehydrated flower.” Mary White

Bebe Lyon - Copy45 ml (1.5 oz) Beefeater gin

20 ml (.66 oz) Persimmon and Vanilla Shrub*

15 ml (.5 oz) yellow Chartreuse

1 sprig dehydrated baby’s breath, as garnish

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

*Persimmon and Vanilla Shrub: Mix 14 to 15 persimmons (roughly cut into small pieces), 5 kg (11 pounds) caster (also called superfine) sugar, and 10 sliced vanilla pods, ensuring fruit is fully coated with sugar.  Allow to sit in fridge for 1 day (harder Fuji persimmons may require an extra day) or until the sugar has drawn most of the liquid from fruit.  Add 5 L (5.25 quarts) apple cider vinegar and heat slightly to dissolve sugar. Strain and enjoy.

gaz sez: I believe that the Bebe Lyon to whom Mary refers here was originally known as Bebe Daniels, a child star who, in 1910, at the age of 9, appeared as Dorothy in a short film, The Wonderful Wizard of Oz.  After appearing in a number of films, she married actor Ben Lyon in 1930, and five years later they moved to England.  In the 1950s Ben and Bebe starred in a radio sit-com called Life with the Lyons, and I actually remember listening to that show as a kid.  Thanks for the memory, Mary!  And thanks for this drink, too.

It’s been a while since I made shrub, and I admit that I cut the recipe down when I made this one, using approximately 25% of each ingredient.  It was worth the trouble.  This is a fabulous creation, and the Yellow Chartreuse, even though it’s in such a small quantity, plays a major role in the Bebe Lyon cocktail.  I’ll be serving these nxt time we have guests over.

 

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101 Best New Cocktails: Backyard Barbecue by Paulina Swan, ROUX, Rochester, NY, USA

Thursday, July 23rd, 2015

Backyard Barbecue

Paulina Swan, ROUX, Rochester, NY, USA

 

Backyard BarbecueLaphroaig 10 Year Old scotch whisky, as a rinse

45 ml (1.5 oz) Plymouth gin

15 ml (.5 oz) Cynar

15 ml (.5 oz) Salers aperitif

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) Squid Ink Syrup*

1 egg white

3 dashes Peychaud’s bitters

1 rosemary sprig, as garnish

Rinse a chilled coupe with the scotch. Combine remaining ingredients and dry shake for about 10 seconds, then add ice and shake 15 seconds more. Double-strain into the coupe and add the garnish.

*Squid Ink Syrup: Combine 240 ml (1 cup) water and 200 g (1 cup) sugar to a boil. Take it off the heat and whisk in 3 tablespoons squid ink.

gaz sez: This isn’t the sort of recipe that normally catches my eye, mainly co I’m a bit of a lazy bastard, and the Backyard Barbecue is a trifle complicated to put together. However, the mention of a Laphroaig rinse got my attention, as did the Peychaud’s bitters, so I bit the bullet and took this baby out for dinner and a movie. Got a home run on the first date, too . . .

 

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101 Best New Cocktails: Spanish Leather by Courtney Randall, Vito’s, Seattle, WA, USA

Thursday, July 23rd, 2015

Spanish Leather

Courtney Randall, Vito’s, Seattle, WA, USA

“I came up with this drink while considering how Ancho Reyes would play off of gin. The brandy helps smooth out the rougher edges and plays nicely with the sherry.” Courtney Randall

Spanish Leather45 ml (1.5 oz) Hayman’s Old Tom gin

15 ml (.5 oz) Lustau Spanish brandy

15 ml (.5 oz) Ancho Reyes

22.5 ml (.75 oz) Lustau amontillado sherry

1 lemon twist, as garnish

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

gaz sez: Okay guys, listen up, this is a fabulous example of original thinking. Old Tom—and a damned fine Old Tom at that—brandy, sherry, and an ancho chile liqueur. Who in tarnation would think to put these ingredients together? Courtney Randall would. That’s who. And it’s a damned fine thing, too. Spanish leather will have a spot in my recipe book any old day.

 

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101 Best New Cocktails: Mime’s Well by Chris Grøtvedt, THE THIEF, Oslo, Norway

Wednesday, July 15th, 2015

Mime’s Well

Chris Grøtvedt, THE THIEF, Oslo, Norway

 

MIMES WELL15 ml (.5 oz) Lagavulin 16 Year Old single malt scotch whisky, as a rinse

45 ml (1.5 oz) Buffalo Trace bourbon

15 ml (.5 oz) Coffee-Infused Carpano Antica Formula*

10 ml (.33 oz) Smoked Pedro Ximénez Sherry Reduction**

2 barspoons Fernet Branca

1 dash Angostura bitters

1 dash chocolate bitters

1 orange twist, as garnish

Rinse a chilled (preferably from the freezer) coupette with the scotch. Add a chunk of hand-carved ice to the glass.

Stir the remaining ingredients over ice. Strain into the coupette and add the garnish.

*Coffee-Infused Carpano Antica Formula: Combine 1 cup coffee beans and 750 ml vermouth. Let stand at room temperature for 4 hours before straining and rebottling.

**Smoked Pedro Ximénez Sherry Reduction: Combine half a bottle of good PX with 200 ml (a little over .75 cup) of Lagavulin 16 Year Old single malt scotch over medium heat. Add 150 g (.75 cup) sugar and let it simmer for around 20 minutes. Take it off and let it chill. Store in the refrigerator.

gaz sez: This baby is just incredible. Takes a bit of work to put it together, but it’s an ideal drink for fans of smoke, coffee, vanilla, you name it—Mime’s Well Ends Well, too!

 

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101 Best New Cocktails: Angel’s Share by Marcus Henriksson, Brooms & Hatches, Oslo, Norway

Sunday, July 12th, 2015

Angel’s Share

Marcus Henriksson, Brooms & Hatches, Oslo, Norway

“I have always been fascinated by the process that occurs during the barrel aging, called the angel’s share, when some percent of the spirit is lost to evaporation. There’s something almost poetic about it.

The drink is inspired by the classic Rusty Nail and the beautifully named Kiss From Heaven.

While trying to write the recipe down I recalled reading about something called whiskey barrel aged bitters (from the book Bitters by Brad Thomas Parsons), and I wrote it in immediately. And luckily, after trying it out, to me it worked out fine! The idea with the addition of the bitters was to give the drink a strong connection or ‘red line’ with the whisk(e)y (since Drambuie is a whisky-based liqueur).

Oban 14 Year Old gives a nice character and was my choice after some try outs with this drink. It also works really well with Japanese single malts from Hibiki and Yamazaki and with more peaty whiskies like Talisker or Islay single malts as well, for those who like a rougher kind of drink.

The choice of vermouth was Noilly Prat (though others may as well work out fine), partly to make a connection with the process and name of the drink. The angel’s share seems to play an important part in the making of Noilly Prat: During the aging process the wine is aged outdoors, which encourages nature to weave its magic with the influence of the four seasons, so the angel’s share is four times greater due to this than if the wines were to be aged in an indoor cellar.

It is said that when Louis Noilly got the question how he could allow for so much of his wine to evaporate in the sun, his answer was something like, ‘I want to give a share to the angels (or a taste to the angels)’.” Marcus Henriksson

45 ml (1.5 oz) Oban 14 Year Old single malt scotch whiskyangels share 2

20 ml (.66 oz) Noilly Prat sweet vermouth

20 ml (.66 oz) Drambuie

2 to 3 dashes Fee Brothers Whiskey Barrel Aged bitters

1 lemon twist, as garnish

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

gaz sez:  I love Oban.  I’ve been a big fan of this salty dram for a few decades now, and I’ve seldom seen it put to good use in the cocktail world, but Marcus has nailed it here.  The bitters are a nice touch, too.

 

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101 Best New Cocktails: Keen-A On You by Donny Clutterbuck, Good Luck, Rochester, NY, USA

Thursday, July 9th, 2015

Keen-A On You

Donny Clutterbuck, Good Luck, Rochester, NY, USA

“I’ve been putting damn near everything into the daiquiri build structure, and this has been one of my absolute favorites. I love the complexity that a high-proof, whiskey-like, grape- and floral-tasting cognac adds to the mix. The China China adds a bit more depth of flavor, and integrates seamlessly with the Force 53.” Donny Clutterbuck

Keen-A on You45 ml (1.5 oz) Louis Royer Force 53 VSOP cognac

15 ml (.5 oz) Bigallet China China

22.5 ml (.75 oz) fresh fine-strained lime juice

22.5 ml (.75 oz) demerara syrup (1:1)

1 lime peel, as garnish

Shake vigorously over ice until the shaker frosts over (and maybe even then some). Double-strain into a chilled coupe and add the garnish.

gaz sez:  I’d never tried Bigallet China China before, and I found it on-line at K&L Wines. Their web site describes it thusly: “This is truly the quintessential bitter French liqueur. They start with high quality neutral spirit. Both bitter and sweet orange peels are macerated in the base spirit before being distilled. Then they do it again. Wait, then they do it one more time. Then they add more peels, spices, botanicals, etc. A small amount of sugar is used to balance the bitter and stabilize the color. This is the Franco-phonic answer to Amaro and it is so so good. Truly a special treat for anyone smart enough to include this in their shopping list. It can also be used as a substitute for bitter liqueurs in various cocktails, vermouth and amaro alike.”

That said, then, this cocktail rocks.  It’s well worth investing in a bottle of Bigallet China China just to experience this baby.  Trust me on this.

 

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101 Best New Cocktails: Honey Badger by Liam Baer, Fish and Meat, Hong Kong

Thursday, July 9th, 2015

Honey Badger

Liam Baer, Fish and Meat, Hong Kong

Honey Badger Liam

“I came up with this drink on a cool fall night in NYC. A customer came in and asked for a cold variation of a hot toddy. I whipped this up using fresh rosemary and later decided to infuse it into the bourbon for better flavor incorporation.” Liam Baer

Honey Badger45 ml (1.5 oz) Rosemary-Infused Bourbon* (Liam prefers Buffalo Trace)

15 ml (.5 oz) yellow Chartreuse

20 ml (.66 oz) fresh lemon juice

10 ml (.33 oz) honey syrup (2:1)

10 ml (.33 oz) Ginger Syrup**

2 dashes Fee Brothers lemon bitters

Lemon oil, as garnish

1 small rosemary sprig, as garnish

Shake over ice and double-strain into a chilled old-fashioned glass. Add the garnishes.

*Rosemary-Infused Bourbon: Combine six fresh rosemary sprigs with 750 ml bourbon. Let sit for 48 hours than strain and rebottle.

**Ginger Syrup: Combine 100 g (1/2 cup) brown sugar and 100 ml (about 1/3 cup) water in a saucepan and bring to a boil. Stir until sugar is melted and have a nice light brown simple syrup. Let cool slightly, then place the syrup and 100 g (1 cup) peeled and chopped fresh ginger into an electric blender and blend on high until you have a paste. Using a fine strainer, strain out the solids. You should have a nice smooth ginger syrup when finished. Bottle and refrigerate.

gaz sez: This baby’s all over the place, but it nestles gracefully in its sett (that’s where badgers live, lest you didn’t know), and the drink yields a fabulously spicy, herbal body with a wonderful hint of citrus from the lemon bitters. Nicely executed, Liam.

 

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

Saturday, July 4th, 2015

Full Blood

Michael Gatlin, Evo, Portland, Maine, USA

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

IMG_040845 ml (1.5 oz) Metaxa 5 Stars

15 ml (.5 oz) Lillet Rouge

15 ml (.5 oz) blood orange puree

22.5 ml (.75 oz) fresh lemon juice

7.5 ml (.25 oz) Basil Honey Syrup*

Shake over ice and strain into a chilled cocktail glass.

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

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

 

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

Thursday, July 2nd, 2015

Ambré Carré

Agostino Galli, Lacerba, Milano, Italy

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

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

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

30 ml (1 oz) Hennessey cognac

30 ml (1 oz) Noilly Prat Ambré vermouth

10 ml (.33 oz) Gran Classico Bitter

2 dashes The Bitter Truth orange bitters

1 dash Absinthe (Agostino prefers Duplais Verte)

1 lemon twist, as garnish

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

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

 

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

Sunday, June 28th, 2015

The French Old-Fashioned

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

Josh and Pete

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

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

7.5 ml (.25 oz) Green Chartreuse

2 dashes Dale DeGroff’s Aromatic Bitters

2 dashes Regans’ Orange Bitters No.6

1 large orange twist for oil and garnish

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

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

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

Friday, June 19th, 2015

Voodoo Vie

Bystrik Uko, Oblix Bar, London, UK

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

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

20 ml (.66 oz) Monin caramel syrup

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

15 ml (.5 oz) fresh lime juice

3 dashes walnut bitters

2 to 3 mint leaves, as garnish

2 to 3 caramel sticks, as garnish

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

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

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

 

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

Friday, June 12th, 2015

White Walker

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

White Walker Huo Shimeng

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

White Walker45 ml (1.5 oz) Don Julio blanco tequila

20 ml (.66 oz) Dolin blanc vermouth

10 ml (.33 oz) Luxardo maraschino liqueur

1 dash Fee Brothers lemon bitters

1 lemon twist, as garnish

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

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

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

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

 

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

Wednesday, June 10th, 2015

1831

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

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

1831 - Copy50 ml (1.7 oz) Martell VSOP cognac

20 ml (.66 oz) Cocchi Vermouth de Torino

7.5 ml (.25 oz) Cherry Heering

2 dashes coffee bitters

1 brandied cherry, as garnish

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

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

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

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

Sunday, June 7th, 2015

World Traveler

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

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

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

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

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

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

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

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

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

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

 

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

Sunday, June 7th, 2015

High Society Cocktail

Verrier Maxime, Pollen Street Social, London, UK

high society cocktail maxime verrier - Copy

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

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

 

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

15 ml (.5 oz) white crème de menthe

1 barspoon Fernet Branca

1 small mint leaf, as garnish

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

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

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

Monday, June 1st, 2015

Pirate Hook

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

Pirate Hook Sword - Copy

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

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

7.5 ml (.25 oz) Punt E Mes

7.5 ml (.25 oz) Strega

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

1 flamed orange twist, as garnish

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

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

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

Monday, May 25th, 2015

Colleen Bawn Knickebein

Frederic Yarm, Loyal Nine, Cambridge, MA, USA

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

colleen bawn knickebein - Copy1 egg

15 ml (.5 oz) Bénédictine

15 ml (.5 oz) yellow Chartreuse

15 ml (.5 oz) straight rye whiskey

Freshly grated cinnamon and nutmeg, as garnish

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

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

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

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

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

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

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

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

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

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

Monday, May 25th, 2015

Stepford Sister

Jon Hughes, Bramble Bar & Lounge, Edinburgh, UK

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

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

20 ml (.66 oz) St. Germain

20 ml (.66 oz) Amaro Nonino

20 ml (.66 oz) fresh lemon juice

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

1 orange twist, as garnish

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

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

 

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

Monday, May 18th, 2015

Gutter Garden

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

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

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

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

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

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

22.5 ml (.75 oz) Boomsma Oude genever

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) Chamomile Syrup*

15 ml (.5 oz) Passionfruit Syrup**

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

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

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

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

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

 

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

Monday, May 18th, 2015

Gianni in Abu Dhabi

Giacomo Ellena, Lacerba, Milan, Italy

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

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

30 ml (1 oz) Hennessy cognac

15 ml (.5 oz) Carpano Classico sweet vermouth

10 ml (.33 oz) Branca Menta

1 dash orange bitters

1 orange twist, as garnish

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

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

 

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

Monday, May 18th, 2015

Dom’s Bomb

Ankit Dabral, Conservatory, Melbourne, Australia.

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

10 g (about 4 teaspoons) ground cinnamon

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

1 whole orange, as garnish

2 to 4 whole rosemary sprigs, as garnish

30 ml (1 oz) Rosemary-Infused Tanqueray*

30 ml (1 oz) Dom Bénédictine

30 ml (1 oz) Spiced Coffee Syrup**

30 ml (1 oz) fresh orange juice

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

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

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

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

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

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

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

Monday, May 18th, 2015

101BNC - Copy

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

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

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

ABCDEF        Jeff Bell, PDT, New York, USA

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

Ajax    Calin Ioaniciu , Kharma, CLuj-Napoca, Romania

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

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

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

Barflies Cocktail      Adam Hrapko, Zuma, Dubai, UAE

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

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

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

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

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

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

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

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

Blond Ambition       Alex Day, Nitecap, New York, USA

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Haji Sling      Ian Loh, Helvetica, Perth, Australia

Henry Special           Carl White, Richmond, VA, USA

Il Poeta          Joy Napolitano, Prati Urbani , Rome, Italy

Inkwell          Ryan Haile, Bocanova, Oakland, CA, USA

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

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

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

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

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

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

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

Late City Night         Leonardo Todisco, Lacerba, Milano , Italy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Old Smoky    Jay Khan, The Blck Brd, Hong Kong

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

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

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

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

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

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

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

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

Raucherkerzen         Caleb Linton, Berlyn,  Brooklyn, USA

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

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

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

Rye Noir        Grace Roth, Kinfolk, Brooklyn, USA

Sherry Cherie           Jen Riley, Candelaria, Paris, France.

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

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

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

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

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

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

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

Supernature             Alejandro Gkikopoulos, Bookali, Athens, Greece

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

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

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

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

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

Thursday, May 14th, 2015

Monkey Business

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

Monkey Business David Valiante - Copy

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

45 ml (1.5 oz) Monkey Shoulder scotch whisky

22.5 ml (.75 oz) Alvear amontillado sherry

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

15 ml (.5 oz) Ginger Syrup*

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

22.5 ml (.75 oz) fresh lemon juice

2 dashes Bittercube Jamaican #2 bitters

Freshly grated cinnamon, as garnish

Laphroaig, as mist

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

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

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

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

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

Wednesday, April 22nd, 2015

Inkwell

Ryan Haile, Bocanova, Oakland, CA, USA

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

60 ml (2 oz) Johnny Drum bourbonInkwell

30 ml (1 oz) grapefruit juice

15 ml (.5 oz) Metista aged balsamic vinegar

15 ml (.5 oz) simple syrup

15 ml (.5 oz) Angostura bitters

1 orange twist, as garnish

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

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

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

Monday, April 13th, 2015

Concubine’s Kiss

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

concubines kiss nabil revan - Copy

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

52.5 ml (1.75 oz) ginConcubines Kiss - Copy

15 ml (.5 oz) fresh lime juice

22.5 ml (.75 oz) ginger simple syrup

2 dashes of rosewater

1 rose petal, as garnish

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

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

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

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

Sunday, April 12th, 2015

Chemlabier

Stew Ellington, Home Bar, Oakland, California, USA

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

30 ml (1 oz) Knob Creek bourbonchemlabier - Copy

30 ml (1 oz) Gran Classico Bitter

30 ml (1 oz) Americano Cocchi Rosa

2 dashes Dead Rabbit Orinoco bitters

6 drops Bittermens Xocolatl Mole bitters

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

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

 

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

Saturday, April 11th, 2015

Fool’s Gold

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

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

Fools Gold Jen Ackrill - Copy

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

30 ml (1 oz) Buffalo Trace bourbon

22.5 ml (.75 oz) Bittermens Amére Nouvelle

7.5 ml (.25 oz) Giffard Banane du Bresil

1 lime zest, as garnish

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

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

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

Saturday, April 11th, 2015

Bazooka

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

Bazooka Aldrin Ivan Poch Ancheta - Copy

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

45 ml (1.5 oz) Rittenhouse RyeBazooka - Copy

15 ml (.5 oz) Aperol

15 ml (.5 oz) Becherovka

15 ml (.5 oz) Pavan

2 dashes Peychaud’s Bitters

1 lemon twist, as garnish

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

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

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

Saturday, April 11th, 2015

Jack And Ale Pie

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

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

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

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

40 ml  (1.35 oz) Jack Daniels No.7

15 ml (.5 oz) good quality maple syrup

1 dash Angostura bitters

2 barspoons creamy black peppercorn sauce*

1 free range egg yolk

grated nutmeg and baby steak and ale pie, as garnishes

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

* Creamy Black Peppercorn Sauce

2 tablespoons of black peppercorns

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

60 g butter

100 ml (3.4 oz) beef stock

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

1 teaspoon of English mustard

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

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

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

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

Sunday, March 15th, 2015

Barflies Cocktail

Adam Hrapko, Zuma, Dubai, UAE

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

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

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

20 ml (.66 oz) Pedro Ximenez sherry

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

15 ml (.5 oz) fresh orange juice

3 dashes chocolate bitters

2 orange twists, as garnish

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

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

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

Saturday, March 14th, 2015

Anchorman

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

anchorman Zach Lynch - Copy

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

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

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

15 ml (.5 oz) Luxardo maraschino liqueur

15 ml (.5 oz) fresh lemon juice

30 ml (1 oz) pineapple juice

1 dash Bittercube Jamaican bitters

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

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

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

Sunday, March 8th, 2015

Stache

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

Stache Charles Joly - Copy

60 ml (2 oz) Bulleit Rye or Bourbon whiskey

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

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

22.5 ml (.75 oz) cinnamon honey syrup*

one egg white

Angostura bitters, as an aromatic garnish

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

*Cinnamon Honey Syrup

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

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

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

Sunday, March 8th, 2015

 Late City Night

Leonardo Todisco, Lacerba, Milano , Italy

Late City Night Leonardo Todisco - Copy

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

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

15 ml (.5 oz) Galliano liqueur

10 ml (.33 oz) Strega liqueur

1 bar spoon Dr. Adam Elmegirab’s Spanish bitters

2 dashes The Bitter Truth’s orange bitters

1 dash Angostura bitters

1 lemon twist, as garnish

1 orange twist, as garnish

1 sage leaf, as garnish

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

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

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

Monday, February 23rd, 2015

Taco Truck

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

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

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

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

30 ml (1 oz) Dolin Sweet Vermouth

2 orange twists, as garnish

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

*Pineapple & Cinnamon-infused Campari

1 pineapple

3 cinnamon sticks

1 750-ml bottle of Campari

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

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

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

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

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

Sunday, February 15th, 2015

 Oban Smoke101 BNC App

Pat Thomas, Vintage Cocktail Club, Dublin, Ireland

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

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

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

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

4 dash lapsang vanilla bitters**

1 lemon twist, as garnish

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

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

*Lemon Peel Infused Bols Genever

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

** Lapsang Vanilla Bitters

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

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

Friday, February 6th, 2015

Bodhi Nöel

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

Bodhi Nöel Brian Nixon

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

60 ml (2 oz) Ford’s Gin

22.5 ml (.75 oz) Carpano Antica Formula vermouth

15 ml (.5 oz) Fig Balsamic Vinegar

2 dashes Fee Brother’s Old Fashioned Bitters

1 flamed orange twist, as garnish

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

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

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

Tuesday, February 3rd, 2015

Moonage Daydream

101 BNC App

Mats Lian, Stay at Home Bartender, Oslo, Norway

Moonage Daydream Mats Lian - Copy

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

45 ml (1.5 oz) Zacapa 23 rum

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

Scant 7.5 ml (.25 oz) Luxardo Fernet amaro

3 dashes Adam Elmegirab’s Aphrodite bitters

1 lemon twist, as garnish

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

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

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

Monday, February 2nd, 2015

Bending Blades101 BNC App

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

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

45 ml (1.5 oz) Tapatio Blanco tequila

15 ml (.5 oz) Salers Gentian Liqueur

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

15 ml (.5 oz) Giffard Pamplemousse Rose

1 lemon twist, as an aromatic garnish.

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

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

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

Sunday, February 1st, 2015

Gros Michel 101 BNC App

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

Gros Michel Sean MacPherson

                                                              Picture by Morgan Hungerford-West

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

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

22.5 ml (.75 oz) olorosso sherry

15 ml (.5 oz) Salers aperitif

15 ml (.5 oz) Giffard Banane du Brésil

Light dash Fee Bros. Black Walnut Bitters

1 orange twist, as garnish

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

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

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

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