Archive for the ‘101 Best New Cocktails’ Category

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

Wednesday, October 29th, 2014

Emperor’s New Clothes101BNC - Copy - Copy

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

“Loosely based on the mojito as we wanted a rum based cocktail that was refreshing, moreish and long. Basically giving the rum some new clothes to wear for this year… J  Peppermint tea infusion should be infused for 2-3 minutes, strained and cooled before using in the cocktail. Slainte!” Iain Yanda McPhersonEmperor’s New Clothes

50 ml (1.6 oz) Ron Zacapa 23 rum

15 ml (.5 oz) fresh lemon juice,

15 ml (.5 oz) Umeshu (plum sake)

25 ml (.85 oz) peppermint tea

10 ml (.3 oz) light agave nectar

1 mint sprig and a slice of plum (origami optional), as garnish

Build in a highball glass, stir, add cubed or crushed ice, and add the garnishes.

gaz sez:  Simple, refreshing, and oh such a fine use of Zacapa!  Nicely done, Iain.

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101 Best New Cocktails: Perfect 10, Josh Powell, Somerset House, Bristol, England, UK

Friday, October 24th, 2014

Perfect 10101BNC

Josh Powell, Somerset House, Bristol, England, UK

“I wanted to make a fruity twist on a Manhattan with great body and depth. In my recipe I used Slider which is cider infused with the “highly alcoholic sloes” that Bramley and Gage used to make sloe gin.  It’s a bit of a local ingredient so sloe gin works just as well if you can’t get hold of it,” Josh Powell.Perfect 10 Josh Powell

50 ml (1.7 oz) Bulleit rye whiskey

10 ml (.3 oz) Punt e Mes

10 ml (.3 oz) Bramley and Gage Slider or Sloe Gin

5 ml (1 teaspoon) Bitter Truth Elixier  (E**X**R in the USA)

1 orange twist, as an aromatic garnish

Stir over ice and strain into a chilled coupe.  Release the oilds from the orange twist on top of the drink, and discard the twist.

gaz sez:  This is a great twist on the Manhattan, and it owes much to the Bulleit rye—a very sturdy whiskey, indeed.  That said, the Bitter Truth Elixier  (E**X**R in the USA) brings much to the party, too, even though it’s added in a very small quantity.  The whole drink, in fact, is very well balanced and it’s very deserving of a 101 BNC badge.

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101 Best New Cocktails: Not So Dirty Martini, Payman Bahmani, Library Bar, Themidos 1, Limassol, Cyprus

Wednesday, October 22nd, 2014

Not So Dirty Martini

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

not so dirty martini Payman Bahmani

“I wanted to do something with the Dirty Martini that was playful yet sophisticated, so I decided to clean it up if you will. Instead of olive brine I fat washed the vodka with extra virgin olive oil. I was afraid the delicate olive oil flavor wouldn’t come through but it did. The healthy pinch of sea salt provided the requisite saltiness, but I still needed to capture the color and brininess of a Dirty Martini. The Amontillado sherry worked double duty perfectly here, giving it both a hint of brine and the color of a Dirty Martini,”  Payman Bahmani

2.25 oz (66.5ml) Olive Oil infused Vodka*not so dirty martini

.75 oz (22ml) Lustau Amontillado Sherry

Good pinch sea salt

Stir over ice and strain into a chilled coupe.

*Olive Oil infused Vodka

250 ml vodka

2 oz (60ml) Extra Virgin Olive Oil

Combine olive oil and vodka in a jar or other nonreactive container and cover. Allow to infuse for 5 hours at room temperature, then freeze for another 2 hours. Remove frozen fat that has risen to the top and fine strain through a coffee filter to capture any residual olive oil.

gaz sez:  I know Payman, and he’s a bartender who knows what the hell he’s doing.  This is such an elegant cocktail, and it’s a far cry from the hit-and-miss regular Dirty Martinis that can be so hard to balance.  Payman’s Not So Dirty Martini is a winner every single time.  Enjoy Cyprus, my friend!

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101 Best New Cocktails: Black Gold, Megan Bardoe, Lulu in the Grove, Miami, FL, USA

Wednesday, October 15th, 2014

Black Gold

Megan Bardoe, Lulu in the Grove, Miami, FL, USA

NY: Bärenjäger's 5th Annual Bartender Competition

30 ml (1 oz) Michter’s Rye Whiskey

15 ml (.5 oz) Bärenjäger Honey Liqueur

5 ml (1 teaspoon) Suze Saveur d’autrefoisMegan Bardoe at the Bärenjäger's 5th Annual Bartender Competition, New York, NY, October 6, 2014 (Photo by Stephen Smith/Guest of a Guest/SIPA USA)

3 dashes Fee Brothers Whiskey Barrel-Aged Bitters

1 Filthy Food Black Cherry, as garnish

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

gaz sez:  This baby won the 2014 Bärenjäger Honey Liqueur cocktail competition, and on my score sheets—I was one of five judges—she won it by a wide margin.  This drink rocks.  It’s got flavor to burn, it ain’t too sweet, and it’s got so much depth you could drown in a thimbleful of the stuff.  Megan: This was pure genius.

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101 Best New Cocktails: Sud Americano, Fabio Spinelli, Rita & Cocktails, Milan, Italy

Thursday, October 9th, 2014

Sud Americano

Fabio Spinelli, Rita & Cocktails, Milan, Italy

sud americano Fabio Spinelli

“It’s my tropical variation of classic Italian Negroni aperitif. It’s easier to drink like an Americano is, but with more personality and aromas,” Fabio Spinelli

30 ml (1 oz) English Harbour 5-year-old Antigua Rumsud americano

20 ml (.6 oz) Carpano Antica Formula Vermouth

20 ml (.6 oz) Campari

1 dash Myers’s Jamaican Rum

Splash Fever Tree Ginger Beer

1 flamed orange peel, as garnish

Build on ice and stir well, then add the ginger beer.  Flame the oils of the orange peel over the drink and add the twist to the glass.  Add a wooden stirrer, and stir briefly.

gaz sez:  This is a very worthy addition to the Negroni family, and it works with or without the ginger beer, so take your pick.  Artfully done, Fabio.

 

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101 Best New Cocktails: Johnnie Be Good, Moses Laboy, New York

Sunday, October 5th, 2014

Johnnie Be Good

Moses Laboy, New York

60 ml (2 oz) Johnnie Walker Black Label scotch

45 ml (1.5 oz) sea buckthorn syrup*Johnny Be Good

22.5 ml (.75 oz) fresh lime juice

1 orange twist, as garnish

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

*Sea Buckthorn Syrup

Dissolve 5 oz of pure honey into 5 oz water, and add 2oz of sea buckthorn juice and 3oz of fresh orange juice.

gaz sez:  So sea buckthorn juice made its way out of Scandinavia and landed on Moses Laboy’s bar, huh?  Well played, Moses—it works really well here.

 

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101 Best New Cocktails: Grasshopper by Jeffrey Morgenthaler, Clyde Common, Portland, Oregon, USA.

Sunday, October 5th, 2014

Grasshopper

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

grasshopper jeffrey morgenthaler

“We wanted to pay homage to the classic Midwestern style of ice cream drink, so we toyed around with the recipe until we got it right. The Fernet Branca added a whole lot more complexity, but brought unwanted bitterness to the party, so that’s how we ended up with a pinch of sea salt,” Jeffrey Morgenthaler

1 1/2 ounces green crème de mentheGrasshopper2 - Copy

1 1/2 ounces white crème de cacao

1 ounce half-and-half

1 teaspoon Fernet Branca

Pinch of sea salt

4 ounces (1/2 cup) vanilla ice cream

8 ounces (1 cup) crushed ice, prepared with a Lewis bag and mallet, a tea towel and rolling pin, or a food processor

Mint sprig for garnish

1.Combine all ingredients except the mint sprig in a blender, and blend on high speed until smooth. Serve in a tall, frozen glass, and garnish with a mint sprig.

gaz sez:  I always loved Grasshoppers as well as Brandy Alexanders and Piña Coladas—my Trinity of Guilty Secrets—but Jeffrey takes the Grasshopper to new heights with this recipe.  It’s fuckin’ awesome!  St. Urho would be proud of you, Jeffrey . . .

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101 Best New Cocktails: Pearl by Christopher Marty, Marble, Chicago, IL, USA

Saturday, September 13th, 2014

Pearl

Christopher Marty, Marble, Chicago, IL, USA

Pearl Chris Marty

Christopher says, “House-made cocktail onions welcome, though a store-bought pickled onion should not offend; it’s the brine that sets this cocktail off on its fantastic journey, not the degree to which the preparation of the onion itself is fancy.  Just be sure to sip the drink both before and after taking a bite of the onion–it’s hardly just for show.”

60 ml (2 oz) Ford’s GinPearl

15 ml (.5 oz) Getreide Kümmel

15 ml (.5 oz) Dolin Dry Vermouth

15 ml (.5 oz) Luxardo Maraschino

1 cocktail onion, as garnish

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

gaz sez:  Jesus H. Christ!  This is one muther of a drink.  There’s caraway, cumin and fennel in the Getreide Kümmel, and hosts and hosts and hosts of other botanicals in the gin and vermouth, of course.  (Good to see that the incredibly forthright, complex, and delicious Ford’s Gin being put to good use, too.)  Then the sweet nuttiness of the maraschino leaps into the fray and the drink’s all over the place.  And don’t forget the onion!  It’s seldom you see cocktail onions used thoughtfully, so don’t miss this treat!

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101 Best New Cocktails: the Midori Sour by Naren Young, New York

Saturday, September 13th, 2014

Midori Sour

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

Midori Sour Naren Young

45 ml (1.5 oz) Beefeater gin

15 ml (.5 oz) MidoriMidori Sour

22.5 ml (.75 oz) fresh honeydew melon juice

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

1 egg white

3 dashes of verjus

pinch of citrus salt and black pepper

Shake violently and serve up in a frozen Coupe

3 melon balls on a skewer sprinkled with cracked pepper, as garnish.

You’re welcome!

gaz sez:  Naren and I go back quite a long time now—I think I still had my long beard when we first met at the Bourbon Festival in Kentucky, so that puts it at 2002 or earlier.  Anyway, the lad’s done very well indeed for himself as a writer, bartender, bar manager, and all sorts of other stuff.  I love what he did with this Midori Sour, and I see this sort of thing as an upcoming trend—Jeffrey Morgenthaler’s already twisted the Grasshopper to make it fabulous, for instance, and that, too, made it into this batch of 101BNC.  Who’s gonna take a stab at Sex on the Beach?

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101 Best New Cocktails: Cold Stare by Peter Vestinos, The Winchester/The BarMedic, Chicago, IL USA

Monday, August 25th, 2014

Cold Stare

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

cold stare peter vestinos

Peter says: “Flavor Profile- Rich, Herbal, Coffee, Smoke, Lush mouth feel from Amaro and Liqueur; finishes bitter-sweet.

“The smoke of the mescal and the floral dark coffee flavors blend beautifully together. The rich flavor of the St. G raspberry liqueur runs beneath all the other elements, typing them to gather and giving a bit of a fresh note to what otherwise could be a heavy cocktail. And the amaro acts as a “brace” to hold the cocktail upright and finish it off with a slight bitter note.   Good for brown spirit drinker.”

45 ml (1.5 oz) Mezcal Pierde Almas La Puritita Verdácold stare

30 ml (1 oz) cold pressed coffee

15 ml (.5 oz) Luxardo Amaro Abano

7.5 ml (.25 oz) St. George Raspberry Liqueur

1 dash Walnut Bitters

Stir over ice for only about 15 turns (should just be slightly diluted and not fully chilled), and strain into a footed rocks glass or coupe.  No garnish.

gaz sez:  I used Fee Brothers’ Black Walnut bitters when testing this, and they brought an interesting dimension to the drink.  The whole thing was pretty confusing, to be honest, but it was also a fascinating experience, and I highly recommend that you take this one out for a spin.  Then order it again, relax, and let it do its thing without concentrating too hard.  You can feel the Cold Stare without turning you head.

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101 Best New Cocktails: Northern Terroir by Zachary Nelson, The North Left, Santa Ana, CA, USA.

Friday, August 22nd, 2014

Northern Terroir

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

Northern Terroir Zachary Nelson - Copy

Zach says: “This cocktail reminds me of walking through an herb garden on a spring morning.  Heavily herbaceous, yet light and wonderfully refreshing.  The use of St. George Terroir Gin adds the essence of a lush California Redwood grove while the floral notes from the rosemary garnish pull everything together and excite the palate for the cocktail it is about to imbibe.”

22.5 ml (.75 oz) St. George Terroir GinNorthern Terroir - Copy

22.5 ml (.75 oz) Green Chartreuse

22.5 ml (.75 oz) Art in the Age Sage Spirit

22.5 ml (.75 oz) fresh lime juice

15 ml (.5 oz) rosemary syrup

1 rosemary sprig for garnish

Shake over ice and double strain into chilled cocktail glass.  Clap the rosemary sprig, and add it as a garnish.

*Rosemary Syrup

1 quart water

1 quart granulated sugar

8-10 fresh cut rosemary sprigs

Bring water and rosemary sprigs to a boil and simmer for about a minute. Remove from the heat and add the sugar. Stir until the sugar dissolved, allow the syrup to cool, and strain it into container of your choice.

gaz sez:  Gimme that sage, gimme, gimme, gimme that; Gimme that sage . . .  Okay, that was a riff on an old song that you’ve probably never heard, but you can see where I’m coming from, right?  This one’s right up my street and it works really well without the lime juice, too.  It’s hard to figure out which ingredient pulls this drink together–is it the gin, the Chartreuse, or the Sage Spirit?–who the hell knows?  It works really well, though.  Nicely put together, Zach.

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101 Best New Cocktails: Treuse or Dare by John Staley, El Dorado Kitchen, Sonoma, CA, USA

Friday, August 1st, 2014

Treuse or Dare

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

“My hope is to expose as many people to Chartreuse as possible.  From the stolid scotch drinker to the dirty goose enthusiast.  Even offering it up to the young-uns in search of a round of Jäger.  Although not for everyone, I feel this drink is approachable for most without losing the integrity and complexity of its main ingredient.” John Staley

6-8 mint sprigs fiercely muddledTreuse or Dare - Copy

45 ml (1.5 oz) green chartreuse

15 ml (.5 oz) St. Germain (I know it’s a cop-out but the only one with it on our menu)

15 ml (.5 oz) fresh lime juice

3 dashes Fee Bros. Rhubarb bitters

75 ml (2.5 oz) sparkling wine

1 spiral lime twist, as garnish

Muddle the mint sprigs in a mixing glass, then add ice and all ingredients except sparkling wine.  Double strain into a champagne flute.  Top with sparkling wine and add the garnish.

gaz sez:  This is a fabulous example of how to finely balance a drink that calls for a liqueur as a base ingredient.  Other bartenders can learn lots from this formula.

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101 Best New Cocktails: Brian Mac Slivovitz, Martin Hudák, Dublin Café, Prešov , Slovakia

Sunday, July 20th, 2014

Brian Mac Slivovitz

Martin Hudák, Dublin Café, Prešov , Slovakia

“In our bar (Dublin Cafe) we have a lot of guests but only one was actually Irish—Brian Lillis.  He sat every day in the same place and drank the same things like coffee, tea or fresh juice.  It was like that for four years and then he had to move back to the Ireland because of the work.  That was the perfect moment for creating something big so as a gift we gave him some mystical bridge between our two countries.  Of course the best way was [to create a new] cocktail. Our team joined together and put out a combination of national plum liquor Slivovica with grandma’s plum jam, Irish honey herbal liqueur Irish Mist, and a few drops of fresh lemon juice.  Now [we like to think that] Brian is sitting at home in Ireland and sipping his friends’ connection with honor and best memory to Slovak Dublin Cafe next home.” Martin Hudák

Dark cocoa powder, to rim the glassBrian Mac Slivovitz

30ml Irish Mist liqueur

15ml aged slivovitz

10ml fresh lemon juice

2bsp plum jam (the best from grandma)

1 dried plum, as garnish

2 dashes Fee Brothers Aztec Chocolate Bitters, as an aromatic garnish

Rim an old-fashioned glass with the cocoa powder, and fill it with ice.  Shake well to integrate the jam, and strain into the prepared glass.  Add the garnishes.

gaz sez:  This one’s worth running if only for the story behind it, but it really is a great quaff, according to one of my secret shoppers in London.  I couldn’t get hold of aged slivovitz here in the USA, so a bartender friend in the UK tested this recipe, and she says she was blown away by how well it worked.  (Damned clever, these Slovaks!)  Congrats, Martin!  Hope that our paths cross soon.

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101 Best New Cocktails: The Haji Sling by Ian Loh, Helvetica, Perth, Australia

Saturday, July 12th, 2014

The Haji Sling

Ian Loh, Helvetica, Perth, Australia

Processed with VSCOcam with s3 preset

“For the love of Angostura Bitters.  A twist on the Singapore Sling, named after the quirky Haji Laneway in Singapore,” Ian Loh

20 ml (.66 oz) Angostura BittersOLYMPUS DIGITAL CAMERA          Processed with VSCOcam with c2 preset

20 ml (.66 oz) Cherry Heering

20 ml (.66 oz) Bénédictine

20 ml (.66 oz) fresh lime juice

12.5ml (.4 oz) orgeat

Rum Float

1 lime wheel and one cherry, as garnishes

Shake over ice, reserving the rum, and strain into an ice-filled highball glass. Float your rum of choice, and add the garnishes

gaz sez:   Oh yes, oh yes, oh, yes.  Gimme them Angostura Bitters, and marry them off to a couple of fine liqueurs, a touch of lime juice, and a dab of orgeat.  Simply divine.  My kind of summer drink, for sure.

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101 Best New Cocktails: Bent Thumbtack by Tate Darwin, Jack & Charlie’s, Visalia, CA, USA

Saturday, July 12th, 2014

Bent Thumbtack

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

Bent Thumbtack Tate Darwin - Copy

45 ml (1.5 oz) Redbreast 12 year old Irish whiskeyBent Thumbtack - Copy

7.5 ml (.25 oz) Cherry Heering

7.5 ml (.25 oz) Dancing Pines Chai Liqueur*

2 dashes Peychaud’s bitters

1 lemon twist, as garnish

Stir over ice, and strain into a double old-fashioned glass containing 1 large ice cube.  Add the garnish

*From the Dancing Pines Web Site

“Our most popular liqueur for a reason, there is truly nothing else like it. Dancing Pines Chai Liqueur is painstakingly created as an authentic Chai tea. We carefully balance the flavors from whole leaf black tea and five spices. The result is a delightful liqueur worth enjoying neat or adding to your next favorite cocktail!  Winner of a Double Gold Medal at the San Fransisco World Spirits Competition.  Top 50 spirits of 2012 and 96 points by Wine Enthusiast.”

gaz sez:  You can’t go wrong here.  This cheeky bugger builds into a crescendo that will have you singing from the mountain top.  A fine drink, indeed.

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101 Best New Cocktails: Duck and Cover by Jenn Tosatto, The Rieger Hotel Grill and Exchange, Kansas City, MO, USA

Sunday, July 6th, 2014

 

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

   

Duck and Cover

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

Duck and Cover Jenn Tosatto - Copy

“The drink grew out of my love of vermouth and my lackadaisical attitude toward vodka. I needed a bright, refreshing summer vodka cocktail, but I wanted it to be something I would drink. So I knew citrus, simple, vodka and vermouth but I needed a kicker. I found it in the Genepy des Alpes. It actually turned out to be one of my favorite drinks I’ve created,” Jenn Tosatto

Genepy Des Alpes,* as a rinse

30 ml (1 oz) Aylesbury Duck Vodka

30 ml (1 oz) Dolin Dry Vermouth

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

1 cucumber ribbon, as garnish

Rinse a chilled coupe with the Genepy, and set it to one side.  Shake the remaining ingredients over ice.  Swirl the Genepy around the glass one last time and discard the excess.  Strain into the coupette, and add the garnish.

*Jenn Notes that if Genepy is unavailable, Green Chartreuse can be substituted.  The web site for Genepy Des Alpes explains: Genepy is famous as the primary alpine herb used to create the legendary Chartreuse. Traditionally bottled on its own by a few select producers, Chez Dolin offers this classic example dating back from their 1821 recipe. Pale green and yellow in color, the nose is dominated by the concentrated, pungent, herbaceous nature of the herb, with a sweet mouth coating on the palate that transitions to a long, warming minty, candy cane, and lavender finish.

gaz sez:  This is right up my alley, and it’s seldom you hear me say that about a citrus-y drink.  Mind you, it also works very well indeed as a Vodka Martini, sans syrup and lemon juice, with the fabulous rinse of the Genepy.  Thanks for introducing me to Genepy, Jenn.  Ooh.  That’s what I’m gonna call you from now on: Genepy Jenn!

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101 Best New Cocktails: Carrot Top Cocktail by Nick Caputo , City of London Distillery, London, UK

Sunday, July 6th, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

   

Carrot Top Cocktail

Nick Caputo , City of London Distillery, London, UK

Carrot Top Cocktail Nick Caputo

“I created this drink for Domaine de Canton this year.  I had been experimenting with liqueurs as a dominant spirit in cocktails a fair amount in recent months, trying to do something new that wasn’t using your usual gin, rum, tequila, or latest trendy spirit.

My initial attempts, trial and error, resulted in cocktails that had flavour combinations that worked together. However something was flat, missing. I had found that many lack the alcoholic strength to carry enough flavour and depth/complexity – the mouth feel became sugar heavy and flat. Upon enough experimenting I decided that 20ml of approx 40% spirit and above to 30ml liqueur results in a balance which highlights the liqueur nicely. It helps carry the flavour – start to finish and depth to a drink. So when I began making drinks with Domaine de Canton I wanted to fashion something that resulted in a cocktail that you wanted to order over and over, that embodied the base ingredient – the Domaine de Canton, but whilst remaining different, simple to replicate but off-piste** and original.

I thought of classic food combinations, built from duo’s and trio’s of flavours that worked with the hand-sourced ingredients that go into the liqueur – of course making the ginger the center, but also trying to play on honey and vanilla that shine in the liqueur. This is why I used Yellow Chartreuse, the honey and saffron help the ginger shine and acted as a more interesting, effective sweet to the tart lime juice. The rye added the alcohol that helped with the length of the cocktails finish. It imparted a dryness, spice and mild vanilla note to the party, which is why I didn’t use vodka – it would have helped enhance the ginger without the subtle notes I wanted. When paired with the unusual ingredient of carrot juice & mint and enjoyed served over ice with full garnish – the result is a unusual savoury style drink which is drinkable on pretty much all occasions; easy to make, yet different with a nice appearance, aroma, balance.

The name itself is a little play on the use of the carrot, colour and ginger elements of the drink – the way the bright orange reminds me of how unsavoury it is to call people with ginger hair “Carrot Top” yet ironic for the drink as it is a savoury drink but uses Carrot’s & Ginger . . .” Nick Caputo

35 ml (1 oz + 1 teaspoon) carrot juice*Carrot Top Cocktail - Copy

30 ml (1 oz) Domaine de Canton ginger liqueur

25 ml (.85 oz) fresh lime juice

20ml (.66 oz) good rye whiskey (Rittenhouse Bottled-in-Bond, Sazerac, etc.)

15 ml (.5 oz)  Yellow Chartreuse

a handful of fresh mint

2 ginger slices, a mint sprig and a twist of carrot, as garnishes

Shake all ingredients over ice, and strain into an ice-filled double old-fashioned glass.  add the garnishes.

*Add sugar syrup if carrot juice isn’t sweet enough.

**Off-Piste  is a skiing term meaning, more or less, to deviate from the normal, or the expected.

gaz sez:  Fuckin’ brilliant.  And very nicely thought out.  It’s bartenders such as Nick who push the envelope, learn as they go, and teach us all to look at drinks from different angles.  Well done, sir.

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101 Best New Cocktails: Bodega Cocktail by Pauric Kennedy, Palmer & Co., Sydney, Australia

Friday, July 4th, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

   

Bodega Cocktail 

Pauric Kennedy, Palmer & Co., Sydney, Australia

“The bodega actually has a bit of a history to it. The drink was inspired by a trip to Amsterdam where myself and my fiancé accidentally walked into what they call a ‘bodega,’ a place usually only for locals which sells more than your usual coffee. We decided to stay and sample the wares (as one does on holiday in Amsterdam), and proceeded to realize why this place was only for locals. For the remainder of the afternoon,  we floated around the town in a haze.

“I wanted to create a cocktail that was both strong (haze inspiring), yet tasty to commemorate this trip.

“Originally, The Bodega was made with genever and smoked ice, but has morphed into what it is now for the sake of simplicity in a high volume bar.

It remains on the menu at Palmer & Co and is a favourite amount bartenders and regular patrons as well. It has been known to be referred to as a game-changer,’” Pauric Kennedy

5 ml (1 teaspoon) Laphroaig single malt scotchBodega Cocktail - Copy

30 ml (1 oz) Beefeater 24 gin

20 ml (.66 oz) Dubonnet Rouge

15 ml (.5 oz) Campari

15 ml  (.5 oz) apricot brandy

1 orange twist, as garnish

Chill an old-fashioned glass, and rinse it with the Laphroaig.  Set aside. Stir the rest of the ingredients over ice, swirl the Laphroaig around the glass one more time, then discard the excess.  Add one large ice-cube to the glass, and strain the drink into it.  Add the garnish.

gaz sez:  This is a pretty astounding drink as much as it darts all over the place in the mouth.  One second it’s smoky, the next it’s fruity, then it gets all gin-y and bitter (Campari) at the same time.  After a couple of these I think that you could safely say that you, too, could find yourself floating around the town in a haze, just like Pauric and his fiancé.  I’ll try just one more, please . . .

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101 Best New Cocktails: The Big Pink by Jason Simplot, Suite 410, Seattle, WA, USA

Friday, July 4th, 2014

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The Big Pink

Jason Simplot, Suite 410, Seattle, WA, USA

“A boozy patio cocktail for gin drinking ladies in the know. It’s got brand recognition, and yet it also has plenty of complex, esoteric things going. Named after the debut album, Music From The Big Pink, by The Band,” Jason Simplot

60 ml (2 oz) Bombay Sapphire ginbig pink - Copy

15 ml (.5 oz) St. Germain elderflower liqueur

7.5 ml (.25 oz) Campari

22.5 ml (.75 oz) fresh grapefruit juice

3 drops Scrappy’s Cardamom Bitters

1 rose, fashioned from grapefruit rinds, and 1 lime leaf, as garnishes

Shake over ice and strain into a chilled coupette.  Add the garnishes

gaz sez:  Well I sure as hell didn’t fashion no rose out of grapefruit rinds to test this one, but it is a pretty superb quaff.  Show me some cardamom and I’ll follow you anywhere . . .

 

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101 Best New Cocktails: Citrine by Jake Sutton, Stay-at-Home Bartender, Westminster, CO, USA

Thursday, June 26th, 2014

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Citrine

Adapted from a recipe by Jake Sutton, Stay-at-Home Bartender, Westminster, CO, USA

“[This drink was] inspired by the Bijou which I first found in the PDT book,” Jake Sutton.

Citrine Jake Sutton - Copy

30 ml (1 oz) gin (Half Moon Orchard, Sipsmith, or Uncle Val’s if you’re feeling freaky)

30 ml (1 oz) sweet vermouth (Vya or Dolin)Citrine - Copy

30 ml (1 oz) Suze

Stir over ice and strain into a chilled cocktail glass.  Jake says that he usually skips the garnish, “but a lemon twist would probably be lovely”.

gaz sez:  I’m breaking my own rule here by featuring a drink created by a non-bartender, but hey, that’s the beauty of being a somewhat benevolent dictator.  I get to break the rules whenever I damned-well please, right?  This drink runs right up the clock, and the clock can strike one, two, three, or eleven, but this baby’s staying exactly where she wants to be.  Superb concept, Jake.  And nicely executed.  I love that you didn’t get tempted to over-think this.  It’s absolutely perfect as is.

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101 Best New Cocktails: Slow Learner by David Gordon, The Volstead, Austin , Texas, USA

Monday, June 23rd, 2014

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Slow Learner

Adapted from a recipe by David Gordon, The Volstead, Austin , Texas, USA

30 ml (1 oz.) rye whiskeySlow Learner - Copy

30 ml (1 oz.) cognac

15 ml (.5 oz.) Averna

15 ml (.5 oz.) sweet vermouth

1 dash Bittermens Hopped Grapefruit Bitters

1 lemon twist, as garnish

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

gaz sez:  Session drink.  Session drink.  Session drink.  The hopped grapefruit bitters shine right on through this baby and they bring the drink to new heights.  Nice one, David.

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101 Best New Cocktails: The Old Man and the Sea by Kaitlin McGavock, Lil Indies/Daughters & Co, Orlando, FL, USA

Sunday, June 1st, 2014

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The Old Man and the Sea

Adapted from a recipe by Kaitlin McGavock, Lil Indies/Daughters & Co, Orlando, FL, USA.

Old Man and the Sea Kaitlin McGavock

“Yes, Hemingway was a rum man . . . He also talks about fernet, and whisky, and wine . . . an indiscriminate drinker. This cocktail suggests a saltier, more rugged approach than the dainty Papa Doble. Not a right hook to the jaw, but a refined insult that haunts you. Smoke, spice, salt, and crisp grapefruit sing like a distant memory upon first sip, tingling your lips and leaving you wanting more,” Kaitlin McGavock.

45 ml (1.5 oz) Del Maguey Vida MezcalOld Man and the Sea - Copy

22.5 ml (.75 oz) Dolin dry vermouth

22.5 ml (.75 oz) Giffard Crème de Pamplemousse Rosé

A pinch of sea salt

3 drops  Bittermans Hellfire Habanero Shrub

Add all ingredients into a rocks glass, add ice, stir, and enjoy. No garnish, no frills.

gaz sez:   Be very careful with the Habanero Shrub in this drink.  One drop too many can ruin it.  Get it right though, and you have a thing of great beauty in your glass that will soothe away all memories of any insults that have ever been hurled in your direction.  I also want to add that Kaitlin sure as heck has a way with words.  Great description, Kaitlin.  Hope you’re putting your writing skills to good use, too.

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101 Best New Cocktails: Adonis Garden by Jessica Woods, Room 11, Washington, DC, USA.

Sunday, June 1st, 2014

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Adonis Garden

Adapted from a recipe by Jessica Woods, Room 11, Washington, DC, USA.

Adonis Garden Jessica Woods

“A more herbaceous take on the classic Adonis cocktail, this drink is inspired by the ‘gardens of Adonis,’ composed of short-lived herbs and plants, that Athenian women planted as part of their mystery cults to celebrate and mourn Adonis as the god of vegetation,” Jessica Woods.

30 ml (1 oz) Tempus Fugit Kina L’avion D’or*Adonis Garden

30 ml (1 oz) fino sherry

15 ml (.5 oz) thyme-infused pisco brandy**

6 drops fresh bay tincture***

2 dashes Bar Keep fennel bitters

lemon twist

Methodology: Stir pisco, kina, sherry, tincture and bitters in mixing glass with ice.  Strain into chilled coupe and garnish with lemon twist.

*Tempus Fugit Kina L’avion D’or is a type of vermouth.  This from their web site:

The late 19th to early 20th century was the ‘Golden Age’ of French aperitif wines known as Quinquinas or Kinas. Kinas were originally created to make quinine more palatable when administered to soldiers in the disease-plagued ‘colonies’. They took a life of their own as producers found combinations of ingredients that delighted the public and they took on their own styles following the tastes of the regions in which they were produced.  Kina L’Avion d’Or reflects an ‘Alps-Provence’ style: White wine made from the Piedmont-grown Cortese grape is infused with Cinchona bark, Orange Peel, Wormwood and other exotic spices to give a beautiful deep golden hue, an aroma of quince and fine marmalade, with a complex, mildly bitter taste that teases the tongue as its well-balanced sweetness prolongs the finish. Wonderful on its own, chilled, on ice, or mixed with soda or tonic water, for a refreshing, low-alcohol drink. Kina Avion d’Or is absolutely spectacular in classic cocktails such as the 20th Century, Vesper or Corpse Reviver #2 and will easily find its way into many more cocktails of your own.

**Pisco brandy infused with fresh thyme for 4 days and then strained.

***Bay tincture is fresh bay leaves infused in Boyd & Blair 151-proof vodka for 4 days then strained.

gaz sez:  Well this was a pain in the ass to make, but Amy had grown organic thyme and bay leaves, and I had pisco brandy in my liquor cabinet (Bar-Sol Selecto Italia), so I went and got myself some 151-proof vodka and took this jalopy out for a spin.  It was well worth the effort.  This is pretty much the perfect cocktail to sip in the early evening when the sun’s still shining, and the day winds down.  Do yourself a favor and make this drink.  You’ll be glad that you did.

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101Best New Cocktails: Old Smoky by Jay Khan, The Blck Brd, Hong Kong

Sunday, May 25th, 2014

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Old Smoky

Adapted from a recipe by Jay Khan, The Blck Brd, Hong Kong
Old Smoky Jay Khan

 

(I met Jay in Hong Kong earlier this year on a trip sponsored by Diageo World Class–thanks Diageo!)

“The drink is a variation on a Zacapa Old-Fashioned (my all-time favourite drink).  Since the Zacapa Old-Fashioned is on the sweeter side, I was always thinking to add something which harmonizes and at the same time which could also balance with those Raisined fruit flavours from the Zacapa itself.  A few early attempts were slightly more on the smokier side with 1/2 oz of Talisker, but recently i figured out [if I used just] 1/4 oz [of Talisker] and finished off the drink with an Ardbeg mist, [it would] give the drink a strong smoky nose but the taste [would have just] a hint of smoky flavor, so the Zacapa could still stand out without the scotch whiskies stealing the show.   With the addition of saline, which helps to suppress some of the bitter flavors and also helps brighten the drink slightly, this is a perfect addition to my Old Smoky recipe,” Jay Khan.

45 ml (1.5 oz) Ron Zacapa 23Old Smoky

7.5 ml (.25 oz) Talisker 10-year-old single malt scotch

7.5 ml (.25 oz) rich simple syrup (2:1 sugar:water ratio)

1 dash chocolate bitters

1 dash orange bitters

3 drops saline solution*

Ardbeg mist**

1 orange twist, as garnish

Stir all ingredients, except for the Ardbeg mist, over ice, and stain into a snifter over one large ice cube.  Spray the Ardbeg mist over the drink, and add the garnish.

*Saline Solution

Dissolve 1 teaspoon of salt in 50 ml (just over 1.5 oz) of water

** Ardbeg Mist

Fill a clean atomizer with Ardbeg single malt scotch, and release mist over the drink.

gaz sez:  I’m a sucker for smoky whiskeis, and I’m a sucker for Zacapa, too, so this baby was a natch for me.  I do love the use of saline solution here, too, and I’m betting we’ll see more of this ingredient in cocktails in the near future.  Congrats, Jay.  You done real good with this one.

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101 Best New Cocktails: Sherry Cherie by Jen Riley, Candelaria, Paris, France

Thursday, May 22nd, 2014

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Sherry Cherie

Adapted from a recipe by Jen Riley, Candelaria, Paris, France.

Sherry Cherie Copy

“This was the first drink I created bartending (which got onto the menu and turned into a top-seller!!!). The whole story is quite long in the telling…. but the tamarind water was the key that made the drink come together,” Jen Riley.

45ml (1.5 oz) amontillado sherry

15 ml (.5 oz) Pierre Ferrand dry curacao

10 ml (.33 oz) simple syrup (made at a 1:1 ratio)

30 ml (1 oz) tamarind water*

Chilled champagne

1 sprig of rosemary, as garnish

Methodology:  Build in a highball or collins glass, over ice, topping with the champagne.  Add the garnish.

 

*Tamarind Water

(yields 1.5 L)

250grams (almost 9 oz) dried tamarind paste

2 liters (just over 2 quarts) water

1 tablespoon agave syrup

Break up dried paste into a pan, add the water and bring to a boil.  Simmer for around ten minutes until tamarind is soft and the water is infused with its loveliness.  Strain out the tamarind paste and dissolve the agave syrup in the tamarind water to sweeten.

gaz sez:  This is such a fine drink, and it’s uber-unusual, too.  Sherry is becoming increasingly popular among today’s bartenders, though it’s seldom used as a base, and here it serves as a malleable host to the curacao, and more importantly, to the tamarind water–the ingredient that really makes this drink stand as a ringmaster.  The fact that this was the first drink that Jen ever created says much about her creativity.

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101 Best New Cocktails: Osaka Smash by Ben Hammer, The Backhouse, Los Angeles, CA, USA

Monday, May 19th, 2014

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Osaka Smash

Adapted from a recipe by Ben Hammer, The Backhouse, Los Angeles, CA, USA

Osaka Smash Ben Hammer - Copy

A variation on the whiskey smash.  I have featured this drink at two different bars that I worked at, and it was very popular.  I chose the name because Osaka, Japan is where Yamazaki [whisky] originates.

3 Lemon wedgesOsaka Smash - Copy

3 Shiso leaves

1 small piece of ginger

45 ml (1.5 oz) Yamazaki 12-year-old single malt whisky

30 ml (1 oz) Domain De Canton Ginger Liqueur

Methodology: In a mixing glass, muddle lemon wedges, shiso leaves and ginger.  Add the Yamazaki and Canton.  Shake and strain into an ice filled rocks glass.  Candied ginger garnish.

gaz sez:  Yum yum yum yum yum.  Whisky of all stripes jives real well with ginger, and the lemon juice and shiso leaves add flare to the show in this pretty simple, yet extraordinarily complex cocktail.  Nicely done, Ben!

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101 Best New Cocktails: Nightmarcher by Sky Huo, 001, Wellington 97, Hong Kong.

Thursday, May 1st, 2014

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Nightmarcher

Adapted from a recipe by Sky Huo, 001, Wellington 97, Hong Kong.

Nightmarcher Sky HUO Copy

“It’s twist of Last Word and Laphroaigh Project. Refreshing and well-balanced. An innovative tropical drink’” Sky Huo

1 fresh mangosteen

15ml (.5 oz) Don Julio Blanco tequilaNightmarcher Copy

15ml (.5 oz) mezcal

15ml (.5 oz) Yellow Chartreuse

15ml (.5 oz) lemon juice

1 dash celery bitters

smoked frozen mangosteen on pineapple leaf fan, as garnish

Muddle the pods from a fresh mangosteen in a mixing glass.  Add ice and the remaining ingredients, and shake.  Double strain into a tulip sniffer glass with a large block of ice.  Add the garnish.

gaz sez:  I first met mangosteen, and Sky Huo, while touring South East Asia for the good folk at Diageo in April, 2014.  Both were delightful.  Mangosteens can’t be found in the USA, unless you have some sort of illegal source, and my search for this fabulous exotic fruit took me to dark alleys in New York’s Chinatown where, eventually, some anonymous person walked past me in a Szechuan restaurant, and quietly left a brown paper bag on my table.  Inside I found three fresh mangosteen.  There was no extra charge on my bill.  Thanks guys!  Much appreciated.

nighmarcher mangosteen

Now to the drink:  Wow!  This is one of the most refreshing, bright, complex, and beautifully balanced quaffs I ever did sip.  (I used Del Maguey Vida mezcal, for the record).  I hate to generalize about anything, but I’d be remiss if I didn’t mention that Asian bartenders seem to have an ability to balance ingredients that surpasses most, though certainly not all, of their Western counterpart’s.  Well done, Sky.

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101 Best New Cocktails: La Cilantro Fresca by Ilias Stergiopoulos, Baba Au Rum, Athens, Greece

Sunday, April 27th, 2014

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La Cilantro Fresca

Adapted from a recipe by Ilias Stergiopoulos, Baba Au Rum, Athens, Greece

“Thanks to this cocktail I got the second place at Havana Club Grand Prix Final, 2014, in Greece,” Ilias Stergiopoulos.

60ml (2 oz) Havana Club Anejo 3 AnosLa Cilantro Fresca - Copy

20ml (.66 oz) Orange Oleo Saccharum*

15ml (.5 oz) fresh lime juice

5ml (1 teaspoon) falernum**

2 dashes Bob’s Vanilla Bitters

8 fresh cilantro leaves plus 1 more, as garnish

Shake all ingredients with cubed ice and fine strain into a chilled coupette.  Add the garnish.

*Orange Oleo-Saccharum

5 medium oranges

350 grams (12 oz) white caster (super-fine) sugar

Peel the zests from the oranges, carefully leaving behind most of the white pith.  Place them into a jar, add a little of the sugar, and muddle them together to release the oils from the orange zests.

Add the remaining sugar, and allow the oleo-saccharum sit for 4-5 hours or until the mixture is moist.  Juice the oranges used for their zests, strain the juice, and add it to the sugar mixture.  Stir or shake until the sugar is completely dissolved.

**Falernum

9 fresh limes

60 grams (2 oz) peeled and chopped fresh ginger root

40 whole cloves

3-4 allspice berries cracked

10 slivered and decorticated  almonds, dry toasted until golden brown

180 ml (6 oz) Wray & Nephew White Overproof Rum

420 ml (14 oz) sugar syrup (1:1 ratio)

Zest the limes, leaving back the most of the white pith and put the zests into a jar. Add the ginger, cloves, allspice and last the almonds, straight from the pan. Then add rum.

The reason we do that with the almonds is because the heat helps them to release the oils which is what we want to take from the almonds in this case. Let the mixture soak for 24 hours.

Then  strain through moistened cheesecloth, squeeze out all the liquids and store in a bottle. For every 100ml of liquid add 25ml (.85 oz) fresh squeezed and strained lime juice to make the falernum.

 gaz sez:   Jeez this was a lengthy process, but I’m a bit of a sucker for cilantro, so the recipe intrigued me.  My main concern was “would the cilantro shine through the rest of the ingredients,” and shine through, indeed, it did.  Geeky recipe proves worthwhile, is my verdict, and that always puts a smile on my face.

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101 Best New Cocktails: Dirt Nap by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco

Saturday, April 26th, 2014

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Dirt Nap

Adapted from a recipe by Brian Means , Fifth Floor Restaurant And Lounge , San Francisco , CA, USA

45 ml (1.5 oz) Porcini-Mushroom-infused Noilly Prat Dry Vermouth*dirt nap - Copy

30 ml (1 oz) Gonzalez Byass Dry Oloroso Sherry

15 ml (.5 oz) The King’s Ginger Liqueur

1 piece of candied ginger, as garnish

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

*Porcini-mushroom-infused Noilly Prat Dry Vermouth

750ml Noilly Pray Dry Vermouth

57 grams (2 oz) dried porcini mushrooms.

Combine both ingredients in a container and let sit for 2 days, shaking each day.   Strain the vermouth and mushrooms through a double layer of dampened cheesecloth and re-bottle.  Keep refrigerated.

gaz sez: This one ain’t for everyone, but it’s sure as hell right up my alley.  The pungent vermouth frolics with the ginger liqueur handsomely, with the sherry providing a nice, dry, backbone for the drink.  Mushroom freaks will go crazy for this one.  (Note that Brian used a lemon twist garnish in the picture he sent me, and the drink works well either way, being just a touch fresher with the twist.)

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101 Best New Cocktails: Ajax by Calin Ioaniciu, Kharma, CLuj-Napoca, Romania

Saturday, April 26th, 2014

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AJAX

Adapted from a recipe by Calin Ioaniciu, Kharma, CLuj-Napoca, Romania

“My drink was born for ‘Bols Around The World 2013’ and this is the story: The iconic phrase ‘Dutch courage’ inspired me to celebrate strength, courage and endurance with a Bols Genever cocktail. I want to ‘make history!’, so I named it AJAX, like the great Greek hero and because it’s iconic for Amsterdam, too. AJAX is perfect after meal or whenever you need courage to be a party animal, not a party pet,” Calin Ioaniciu

Fresh orange juice

Ground nutmegSONY DSC

50 ml (1.7 oz) Bols Genever

20 ml (.66 oz) Cherry Brandy

5 ml (1 teaspoon) Maraschino Liqueur

15 ml (.5 oz) Aperol

5 ml (1 teaspoon) Aceto Balsamico di Modena

2 orange twists

1 maraschino cherry and an orange slice on a skewer, as garnish

Wet the rim of a goblet with orange juice and rim it with the ground nutmeg. Chill the glass. Shake the remaining ingredients (including the orange twists) over ice and strain into the chilled goblet.

gaz sez:Jesus H. Christ, this drink’s all over the place! It’s smoky, it’s sweet, it’s sour, but it sure as hell ain’t week.  A masterpiece, methinks.  Watch Calin make it HERE

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101 Best New Cocktails: Pisco Fever by Danny Parlin, The Chandelier Bar at the Cosmopolitan of Las Vegas, Las Vegas, NV, USA

Saturday, April 19th, 2014

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Pisco Fever

Adapted from a recipe by Danny Parlin, The Chandelier Bar at the Cosmopolitan of Las Vegas, Las Vegas, NV, USA

Pisco Fever Danny Parlin - Copy

“This is a very potable drink, easy on the eyes and pleasing to the palate. Spiritually balanced! Perfect for Spring, Summertime or enjoyed year round,” Danny Parlin.

2 slices cucumber

30 ml (1 oz) Pisco Capel Reservado or equivalentPisco Fever - Copy

22.5 ml (.75 oz) Aperol

22.5 ml (.75 oz) Amaro Nonino

22.5 ml (.75 oz) fresh lemon juice

22.5 ml (.75 oz) simple syrup

1 skinned cucumber spear wrapped in an orange twist, as garnish

Muddle the cucumber slices in a mixing glass; add ice and the remaining ingredients.  Shake well, and double strain into a chilled coupe.  Add the garnish.

gaz sez:  Danny Parlin is a true pain in the ass.  I requested pictures of the drink from him (he did really well, doncha think?), and when he sent them to me he added that he’d changed the recipe a little, so I had to re-test.  Well, he might be a pain in the ass, but his tweak worked, and resulted in a very unusual, light and flavorful, truly original Pisco cocktail.  Well done, Danny.

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101 Best New Cocktails: PX, I Love You by Antonio Anzelmo, Beagle, London, UK

Saturday, April 5th, 2014

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PX, I Love You

Adapted from a recipe by Antonio Anzelmo, Beagle, London, UK

PX I Love You Antonio Anzelmo  - Copy

“[This is a] Whisky Sour with extra fruitiness, bitterness and zestiness,” Antonio Anzelmo

35 ml (1.2 oz) Chivas 12-year-old ScotchPX I Love You - Copy

15 ml (.5 oz) Pedro Ximenez sherry

12.5 (just under .5 oz) Campari

2 barspoons blood orange marmalade

20 ml (.6 oz) fresh lemon juice

1 wedge of blood orange, as garnish

Shake over ice and strain into an ice-filled Old-Fashioned glass.  Add the garnish. and garnish with a blood orange wedge.

gaz sez:  Antonio makes his own blood-orange marmalade for the drink, and I confess to testing it with commercial orange marmalade, but I love the “zestiness” that this ingredient brings to the party, and it works so well with the PX sherry, too.

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101 Best New Cocktails: Swizzle from the Barrel by Jesse den Dulk, Jigger’s The Noble Drugstore, Gent, Belgium

Saturday, April 5th, 2014

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Swizzle from the Barrel

Adapted from a recipe by Jesse den Dulk, Jigger’s The Noble Drugstore, Gent, Belgium

Swizzle From the Barrel Jesse den Dulk - Copy

“This drink helped me to win the Nikka Perfect Serve 2013 competition and will therefore subsequently fly me to Japan,” Jesse den Dulk.

45 ml (1.5 oz) Nikka From the BarrelSwizzle From the Barrel - Copy

15 ml (.5 oz) Carpano Antica Formula

10 ml (.3 oz) Rodenbach Grand Cru beer syrup (or any other dark ale with dark fruity notes)*

20ml (.6 oz) fresh orange juice

10 ml (.3 oz) fresh lemon juice

1 barspoon of arabic gum syrup

Pour all ingredients in big cognac snifter, fill up with crushed ice and start swizzling and serve with a smile.

* combine 1 cup of white sugar ratio with 1 cup of beer, and dissolve the sugar over a low heat.

 

gaz sez:  Beer tends to be a stumbling block as a cocktail ingredient, and Jesse seems to have nailed it in this drink.  Nicely done, Jesse.

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101 Best New Cocktails: Chutes & Ladders by Frederic Yarm, Russell House Tavern, Cambridge, MA, USA.

Saturday, March 29th, 2014

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Chutes & Ladders

Adapted from a recipe by Frederic Yarm, Russell House Tavern, Cambridge, MA, USA.

“One of the first drinks I created while working at Russell House Tavern was inspired by the untouched bottles of Kronan Swedish Punsch we had on hand that needed some love. I decided to riff on the Metexa from the Café Royal Cocktail Book. Taking that 1937 classic and making it less aperitif-like and more citrus-driven like a Margarita, the recipe began to take shape. I originally wanted to call the drink “(In the) Basement of the Alamo” but that seemed to long; not wanting to drop the pop culture aspect (but sadly dropping the Peewee Herman angle), I dubbed it Chutes & Ladders. Between the playful name and the accessible yet flavorful balance, the drink has sold well and has remained on the menu since it first appeared in August of 2013,” Frederic Yarm.

45 ml (1.5 oz) Zapopan Tequila BlancoChutes & Ladders - Copy

30 ml (1 oz) Kronan Swedish Punsch

30 ml (1 oz) Cocchi Americano

15 ml (.5 oz) fresh lime juice

1 orange twist, as an aromatic garnish

Shake over ice and double strain into an old-fashioned glass. Twist the orange twist over the drink and discard.

gaz sez:  I’m a fan of Pee Wee Herman but I had to admit that I didn’t understand the reference here so I asked Fred about it.  Here’s what he said: The Peewee Herman aspect came from the spirit being tequila and it made me think of Mexico and Texas (especially since the inspiration was the Metexa from the Café Royal Cocktail Book). In Peewee’s Big Adventure (his first movie), his bike is stolen and someone tells him that it’s in the basement of the Alamo; Peewee makes the adventure down to Texas and into a tour of the Alamo where he sadly learns that the Alamo has no basement. It seemed like a cute name but one that wouldn’t work so well. Chutes & Ladders ended up being an easier name to say and a more accessible pop culture reference.

Okay, that said, I must say that what drew me to this drink was the Swedish Punsch, an ingredient that’s not often called for, and one that can add many layers of complexity to the right drink.  Fred pulled this one off handsomely.  Well done, sir.

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101 Best New Cocktails: Blond Ambition by Alex Day, Nitecap, New York, USA

Saturday, March 29th, 2014

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Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Blond Ambition

Adapted from a recipe by Alex Day, Nitecap, New York, USA

“As for the name, umm, ’cause I’m blond and I hate naming drinks? I wish I had a good story, but I’m real dunce when it comes to this area,” Alex Day

45 ml (1.5 oz) Chamomile-infused Pierre Ferrand Ambre CognacBlond Ambition - Copy

15 ml (.5 oz) Old Weller 107 Bourbon

22.5 ml (.75 oz) Carpano Antica Formula

7.5 ml (.25 oz) Yellow Chartreuse

1 lemon twist, as garnish

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

gaz sez:  I was recently at Nitecap, the new bar owned by Dave Kaplan and Alex Day, the duo who I recently partnered with to open the gaz bar, a joint we hope to open sometime in 2014, and I was joined by Naren Young, the Kiwi bartender who has deservedly made quite a name for himself in the Big Apple.

Dominic Venegas happened to be behind the stick that night, and I told him that Manhattans and Negronis were my two favorite drinks, and asked him to make me something that might suit me taste.  Blond Ambition was the resultant cocktail, and my, oh my, it pushed my buttons so very well.  Congrats, then, go to Alex Day for creating this fabulous cocktail, and to Dominic Venegas for knowing how to please his guests.

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101 Best New Cocktails: Alce de Nieve by Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA

Monday, March 17th, 2014

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Click HERE to submit your recipe for a chance to be included in an upcoming list.

Alce de Nieve (snow elk)

Adapted from a recipe created by Natalie Bovis, The Liquid Muse, Santa Fe, New Mexico, USA

“This drink was created for a pairing dinner during Apres Ski Cocktail Classic 2014.  It was created to accompany Smoked Pimento-Crusted Seared Elk Loin with grilled calcots, roasted potatoes and romesco sauce.  The chef once worked at El Bulli in Spain so I gave the drink a Spanish name.  The spicy tequila, herbal liqueur and depth of the port fit nicely with the gamey elk,” Natalie Bovis.

30 ml (1 oz) Excellia reposado tequilaAlce de Nieve

30 ml (1 oz) Suze liqueur

30 ml (1 oz) vintage port

2 dashes Regans’ Orange Bitters, No. 6

1 orange twist, as garnish

Stir over ice and strain into a double rocks glass over a large chunk of ice.  Gently squeeze orange round over glass so oils spray over the surface of the drink. Drop orange round onto the ice cube.

 gaz sez:  Suze, in my oh-so-‘umble opinion, doesn’t get enough work behind bars in the USA, and this drink displays her charms so damned well.  Natalie knows what she’s doing, and it shows.

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101 Best New Cocktails: Something About Dragons by Jens Kerger, Pinta Cocktailbar, Dresden, Germany

Saturday, March 8th, 2014

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Click HERE to submit your recipe for a chance to be included in an upcoming list.

Something About Dragons

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

Something About Dragons Jens Kerger

“The drink came to my mind when a friend of mine asked for a serious Absinthe drink. I love Absinthe and I love twisting the hell out of serious classics, so it had to be a Sazerac. After deciding for the Talisker I thought of adding more and more smoke – and then some.  The result is a smoke heavy interesting Old Fashioned variation the guest can turn into a pretty-looking layered Sazerac at will. As the Absinthe is poured over ice it will produce a nice milky louche any time,” Jens Kerger

50ml (1.7 oz) Talisker 10-year-old single malt scotchSomething About Dragons - Copy

3 to 4 teaspoons demerara sugar

2 teaspoons high-proof absinthe

2 teaspoons Laphroaig 10-year-old single malt scotch

1 star anise

1 cinnamon stick

30ml (1 oz) La Fee NV absinthe

In a mixing glass, break apart the star anise with a muddler, add the sugar and the high-proof absinthe.  Flambé to caramelize, add ice cubes to catch the built up smoke, add the Talisker, and give it a nice long stir.  Double strain into an ice-filled double old-fashioned glass, and gently float the Laphroaig on top.  Light the cinnamon stick and place atop the rim.  Serve with the La Fee NV absinthe on the side.

gaz sez:  You can’t go wrong with this baby, providing you like real smoky drinks and anise in many guises.  This one works without the glass of absinthe on the side, too, but it’s kinda fun to sip as a long-lasting chaser.  Love the use of two scotches—nicely paired, Jens.

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101 Best New Cocktails: Ginger in Pearadise by David Heid, City Cellar Wine Bar and Grill, West Palm Beach, Florida, USA

Saturday, March 8th, 2014

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Click HERE to submit your recipe for a chance to be included in an upcoming list.

Ginger in Pearadise

Adapted from a recipe by David Heid, City Cellar Wine Bar and Grill, West Palm Beach, Florida, USA

“This drink is very refreshing, and has just the right amount of kick with the fresh ginger,” David Heid

60 ml (2 oz) Tequila Avion ReposadoGinger in Pearadise

37.5 ml (1.25 oz) Santa Cruz organic pear nectar (or other high quality pear nectar)

22.5 ml (.75 oz) fresh ginger juice (juiced through juicer, or blended and strained)

30 ml (1 oz) agave nectar

30 ml (1 oz) fresh squeezed lime juice

A few small pieces of candied ginger, as garnish

Shake over ice and strain into an ice-filled old-fashioned glass.  Add the garnish.

gaz sez: Pears and tequila.  A match made in heaven.  Did everyone else know this already?  It seems so darned obvious that I’m amazed I’ve never tasted this duo paired with each other before, but fact is that I was a tequila/pear virgin till you came along, David Heid.  Thank you.

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101 Best New Cocktails: Rue Bourbon by Dominic Whisson, The American Bar at the Savoy Hotel, London, England, UK

Tuesday, March 4th, 2014

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Click HERE to submit your recipe for a chance to be included in an upcoming list.

Rue Bourbon

Adapted from a recipe by Dominic Whisson, The American Bar at the Savoy Hotel, London, England, UK.

“The drink was created to represent different cultures coming to New Orleans. Most importantly, Bourbon Street,” Dominic Whisson.

50 ml (1.7 oz) bourbon, (preferably Woodford Reserve)rue bourbon - Copy

10ml (.33 oz) Pedro Ximenez sherry

10ml (.33 oz) Cocchi Americano

1 teaspoon Wolfshmidt Kümmel

3 dashes creole bitters

1 lemon twist, as an aromatic garnish

1 orange twist, as an aromatic garnish

Stir over block ice and strain into a chilled rocks glass or a small cobbler glass  over one large ice cube.  Express the oils from both twists over the drink, and discard the twists.

gaz sez:  I hope the Good Lord will forgive me for using his name this way, but Jesus H. Christ this drink is all over the bloody map!  Brilliantly balanced, and as complex a draft as you ever did taste.  Make me another, please.

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101 Best New Cocktails: ABCDEF by Jeff Bell, PDT, New York, USA

Tuesday, March 4th, 2014

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ABCDEF

Adapted from a recipe by Jeff Bell, PDT, New York, USA

The reason for this drink’s name is found in the ingredients.  Namely:

Aperol

Beefeater

Campari

Dolin Dry Vermouth

Encanto Pisco

Fernet Branca

And the formula is:ABCDEF

Fernet Branca, as a rinse

45 ml (1.5 oz) Beefeater

22.5 ml (.75 oz) Dolin Dry Vermouth

15 ml (.5 oz) Encanto Pisco

15 ml (.5 oz) Aperol

7.5 ml (.25 oz) Campari

Rinse a chilled cocktail coupe with the Fernet Branca, then stir the remaining ingredients over ice, and strain the drink into the glass. No garnish.

gaz sez:  I first sampled this drink at PDT in December, 2013, when Amy and I were having a night on the town with our friend Denise, and the incredible Gorge Camorra, owner of the Cloud9 bar in Geelong, Australia, and his fabulous partner, Lee-Anne Campigli.  What impressed me most was the fact that I asked Jeff, who I’ve known for a few years, to make me a drink he thought I’d like, and he immediately set about constructing a ABCDEF for me, knowing full well that it would fit me like a glove.  I’ve met other bartenders who, when confronted with the same request, have fixed me a drink that they like, not considering my personal tastes in the slightest.  Jeff’s the consummate professional, and this drink is nothing short of a masterpiece.

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101 Best New Cocktails: The Cure by Eric Tecosky, Jones Hollywood, West Hollywood, CA, USA

Monday, February 24th, 2014

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Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Cure

Adapted from a recipe by Eric Tecosky, Jones Hollywood, West Hollywood, CA, USA

cure eric tecosky

“A south of the border spin on the modern classic, Penicillin,” Eric Tecosky

60 ml (2 oz) Herradura Anejo tequila

22.5 ml (.75 oz) fresh lemon juicecure

15 ml (.5 oz) honey syrup (50/50)

15 ml (.5 oz) Domain de Canton ginger liqueur

7.5 ml (.25 oz) el Silencio Mezcal

1 lemon twist, as garnish

Shake all ingredients except the mezcal over ice and strain into an ice filled double old-fashioned glass.  Float the mezcal on top.  Add the garnish.

gaz sez:  Not long after this drink was inducted into 101 Best New Cocktails, Eric wrote saying that, after he submitted this recipe, he’d seen similar quaffs that pre-dated The Cure, and asking that I remove his drink from the list, lest anyone thought he’d copied someone else’s formula.  “I have had enough recipes ‘borrowed’ from me, that I would never want anyone to think that of me,” he said.

Well, the answer, dear Eric, is a resounding NO!  Once you’re in, you’re in.  This was the first time we’d sampled such a drink, we loved it, and the decision was made.  Here are my original “gaz sez” notes:

Mezcal sure has come a long way in the past few years, and Eric uses it well in this drink.  The smoky nose on this baby is so damned more-ish, and the hint of ginger and honey on the palate play pied pipers to your taste buds.  Promise.

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101 Best New Cocktails: Kentucky Two Step by Brian MacGregor, Wingtip, San Fransico, CA, USA

Tuesday, February 18th, 2014

101BNCVoliii cover - CopyClick on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Kentucky Two Step

Adapted from a recipe by Brian MacGregor, Wingtip, San Fransico, CA, USA

This a great holiday/winter drink that is easy to execute but extremely complex in taste and depth.  It has been one of our best sellers at Wingtip throughout the winter months. I used [two different] whiskies because each adds a different element to the drink. The dry grassiness of the rye played well with the sweetness of the bourbon.  I have made this drink with multiple types of rye and bourbon, and it always seems to work.

“As far as everything else goes… Life is wonderful, I love my job, working in a private club is way cooler than I thought, of course it helps when you have great members, and complete control over the entire bar program from the beginning. We just surpassed the 300 mark for number of whisky expression and there is no limit in sight. I am striving to make Wingtip one of the best environments to enjoy a dram, and having a large selection of well curated expressions helps. Our cocktail list is ever changing as well, which keeps both me, my bartenders, and our members engaged.” Brian MacGregor

45 ml (1.5 oz) Wild Turkey RyeKentucky Two-Step

45 ml (1.5 oz) Buffalo Trace Bourbon

15 ml (.5 oz) Snap Liqueur

3 dashes St. Elizabeth All Spice Dram

1 orange twist, as garnish

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

gaz sez:  Brian knows well that if he offers up a drink that calls for a full three ounces of whiskey, he’s bound to get my attention, but I doubt that he knew how much I love the gingerbread notes in Snap liqueur, the ingredient that sends this drink rocketing through the roof as far as I’m concerned.  Nicely done, sir.  Very nicely done indeed.

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101 Best New Cocktails: Belle Madame by Sergiu Cucuiet, DownTown Café & Pub by Julius Café Lounge, Targu Mures, Romania.

Friday, February 14th, 2014

Belle Madame

Adapted from a recipe by Sergiu Cucuiet, DownTown Café & Pub by Julius Café Lounge, Targu Mures, Romania.

Belle Madame Sergiu Cucuiet

“This drink was the winner of “Cognac Aperitif” round in May 2013 at ‘The Swizzle Masters’ competition and in December 2013 was awarded 2nd place at the same competition.” Sergiu Cucuiet

3 cardamom pods

50 ml (1.7 oz) Louis Royer V.S.O.P. CognacBelle Madame

15 ml (.5 oz) Wenneker Apricot Brandy

5 ml (1 teaspoon) Wenneker Ginger

2 orange twists, as garnish

Muddle the cardamom pods in a mixing glass, then add the rest of the ingredients and let them to rest for two minutes.  Add ice, stir well, and double-strain into a chilled goblet.  Add the garnishes.

gaz sez: I confess to not having the Wenneker brands of liqueurs when I tested this, but I should note that they have a great reputation.  Once again I was struck by just how yummylicious is cardomom.  And it shines right through in this fabulous drink.

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101 Best New Cocktails: M E Cafe Latte Cocktail by Mochammad Fadli, RUKA Luxury Japanese Lounge at Ramee Grand Hotel & Spa, Manama, Bahrain

Friday, February 7th, 2014

See more of this year’s 101 Best New Cocktails HERE

Click HERE to submit your recipe for a chance to be included in an upcoming list.

M E Cafe Latte Cocktail

Adapted from a recipe by Mochammad Fadli, RUKA Luxury Japanese Lounge at Ramee Grand Hotel & Spa, Manama, Bahrain

“This drink’s inspiration came from the vintage Coffee Cocktail.  M E stands for Middle East because Arabian coffees can be herbal, and have nice aromas, just like cardomom.  I used Rhum Agricole instead cognac because this rum has been aged in French oak barrels.  And I used Madeira because it was popular in this era.  The aroma is very nice with cardamom, and there’s a nice balance of the taste of alcohol, and the sweetness.  This is a full-bodied drink that works well as an after-dinner cocktail—it’s like a Cardamom cafe latte.” Mochammad Fadli.

ME Cafe Latte Cocktail - Copy

3 whole cardamom seeds, plus e more as garnish

45 ml (1.5 oz) Saint James Rhum Agricole

45 ml (1.5 oz) Alvada Madeira 5 YO

5 ml (1 teaspoon) simple syrup

1 whole egg

Muddle 3 of the cardomom seeds in the bottom of a mixing glass, then add the remaining ingredients and dry-shake to emulsify.  Add ice, shake thoroughly, and strain into a chilled tulip glass.  Add the garnish.

gaz sez:   The cardamom grabbed my attention as soon as I saw this recipe, and the marriage of rhum and madeira in the drink is a match made in heaven.  Well done, sir!

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101 Best New Cocktails: Julius Orange by Brad Farran, Clover Club, Death&Co., the Shanty, New York, USA

Thursday, February 6th, 2014

Julius Orange

Adapted from a recipe by Brad Farran, Clover Club, Death&Co., the Shanty, New York, USA

“This drink is so delicious it made the Queen herself weep,” Brad Farran

Julius Orange F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

Photo by F. Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas

60 ml (2 oz) Pierre Ferrand Dry Curacao Methode Ancienne

15 ml (.5 oz) Cruzan Single Barrel rum

15 ml (.5 oz) lemon juice

15 ml (.5 oz) heavy cream

1/2 tsp vanilla syrup

1/2 tsp cane syrup

1 dash Regans’ Orange Bitters No. 6

freshly grated nutmeg, as garnish

Build all ingredients in shaker, adding cream last.  If possible, shake with a large block of ice for maximum aeration.  Strain into a double rocks/old fashioned glass over crushed ice.  Add the garnish.

gaz sez: Warning: This drink is dangerous.  It’s near-as-damn-it impossible to have just one of these babies.  Er, bartender, when you have  moment, please . . .

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101 Best New Cocktails: Smoke Without Fire by Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA

Tuesday, January 14th, 2014

Smoke Without Fire

Adapted from a recipe by Thomas Newcomb , The Cellar/The Continental Room, Fullerton, CA, USA

Smoke without fire Thomas Newcomb

“It was a slow night at the bar and me and a guest were having a nice little conversation primarily about Scotch.  I had let him try a taste of the Monkey Shoulder Blended Malt Scotch that we had just gotten in at the time.  He loved it (cause it’s wonderful).  At some point in the conversation he tells me that he thinks it’s so crazy that he loves the smell and aroma of an Islay Scotch but he can’t handle the taste, it’s too much for him.  He said that he had tried so hard to like them because the smell intrigued him so much but the taste just isn’t for him.  So it goes.  When it came time for the next cocktail he asked me to surprise him.  He likes Rob Roys and Blood and Sands but he wanted to try something new, so I wanted to come up with something that would be the best of both worlds for him.  Some smoke without fire,” Thomas Newcomb.

60 ml (2 oz) Monkey Shoulder Blended Malt Scotch

15 ml (.5 oz) Lillet Blanc

7.5 ml (.25 oz) Luxardo Maraschino Liqueur

1 dash Angostura Bitters

1 dash Regans’ Orange Bitters No. 6

Islay Scotch in an atomizer (4 or 5 sprays)

Add all ingredients except the Islay mist to a mixing glass.  Add ice, stir well, and strain into a chilled cocktail glass.  Apply 4 or 5 sprays of the Islay scotch mist to the top of the cocktail.

Smoke without fire

gaz sez: I loves me some Monkey Shoulder, so I does, and this baby makes real good use of it, too.  And I just ADORE the way the way in which Thomas uses the Islay mist as an aromatic garnish here.  Inspired, it is.  Inspired, I tell you!

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101 Best New Cocktails: Odyssey Number Ten by Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark

Tuesday, January 14th, 2014

Odyssey Number Ten

Adapted from a recipe by Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark

“In Homer’s Iliad, the horses of the Myrmidons graze on wild celery that grows in the marshes of Troy, and in Odyssey. Take an epic voyage to witness the pairing [of] flavors between the strawberries and the celery, along with the perfect gin to be mixed with the fresh and fruity tasting notes of Lillet Rouge,” Humberto Marques.

Odyssey Number Ten

50 ml (1.7 oz) Tanqueray No. TEN gin

20 ml (.6 oz) Lillet Rouge

30 ml ( 1 oz) fresh lemon juice

3 fresh strawberries

fresh celery

20 ml (.7 oz) honey

1 celery leaf, as garnish

Muddle together thoroughly the celery and the strawberries, then add ice, and the remaining ingredients.  Shake well and strain into a chilled wine glass.  Add the garnish.

gaz sez: Strawberries and celery?  YES! Strawberries and Celery!  This drink is nothing short of fabulous.  Wee done (again), Humberto.

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101 Best New Cocktails: Love is Like a Bottle of Gin by Hal Wolin, The Cocktail Guru, Inc., New York Team, USA

Wednesday, January 8th, 2014

Love is Like a Bottle of Gin

Adapted from a recipe by Hal Wolin, The Cocktail Guru, Inc., New York Team, USA

Love is Like a Bottle of Gin

“So a great story makes for an even better cocktail, correct?  Back in November of 2013 my girlfriend and I were approaching one year of dating and had plans to celebrate at Gramercy Tavern for a swanky romantic dinner and then to go out for drinks at one of our favorite New York bars, Death and Company.

“As I’m always one who loves planning a surprise and enjoy a good story, with the help of the staff at Death and Company I planned to propose to my lovely girlfriend Jessica after our 1 year anniversary dinner. I came up with a cocktail that had all her favorite ingredients in it, Hendricks Gin, Mezcal, Luxardo Maraschino, and Grapefruit, and named it after one of her favorite Magnetic Fields songs ‘Love is like a Bottle Gin’. And as her favorite and lucky number is the number five, the drink is garnished with 5 maraschino cherries.  I spent about three weeks testing recipes and variations and having Jessica taste each one, the entire time her not knowing what I was plotting.

“Once I had the recipe finalized I decided I was going to freeze a place-holder engagement ring in a block of ice to propose to Jessica. After mentioning this to Jillian Vose, Eryn Reece, Scott James Teague and Frankie Rodriguez at Death and Company they were more than game to help facilitate this plan. A week before our anniversary dinner I stopped by Death and Company with the place holder ring for Frankie and Jillian to freeze for the drink.

            “That Saturday night after we finished our anniversary dinner, we were at Death and Company and for our second cocktail Jessica was served ‘Love is Like a Bottle of Gin’ which happened to have a place-holder ring frozen in the ice block. Once she figured out what was going on, I asked her to marry me and gave her the real ring. After I proposed and Jessica said yes, Scott and Eryn made an announcement to the entire bar and the celebration began.

            “And that’s how ‘Love is Like a Bottle of Gin’ was created,” Hal Wolin

30 ml (1 oz) Hendrick’s Gin

15 ml (.5 oz) Del Maguey Vida Mezcal

15 ml (.5 oz) Luxardo Maraschino Liqueur

15 ml (.5 oz) fresh grapefruit Juice

15 ml (.5 oz) fresh lime juice

15 ml (.5 oz) cinnamon syrup

5 maraschino cherries on a skewer, as garnish

A place holder engagement ring as an optional garnish

Shake over ice and strain over a giant ice cube in an old-fashioned glass.  Add the garnish. 

Cinnamon Syrup: Combine 1 cup water with 1 cup sugar and 4 to 6 cinnamon sticks in a nonreactive pan.  Bring to a boil, then simmer for around 10 minutes.  Allow the mixture to cool, strain into a clean container, and refrigerate.

gaz sez:   What can I say?  Yet another drink that shouldn’t work, but it does.  And the Hendrick’s snuggles up real nice with the Vida mexcal, too.  And of course, Hal’s fabulous story figured into the drink making it to the finals.  That and the fact that he turned me onto the Magnetic Fields’ song, ‘Love is like a Bottle Gin.’  Great lyrics!  Great drink, too.

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101 Best New Cocktails: The Peanut Manhattan by Jason Walsh, Bar Consultant, Brooklyn, NY, USA

Monday, January 6th, 2014

The Peanut Manhattan

Adapted from a recipe by Jason Walsh, Bar Consultant, Brooklyn, NY, USA

75 ml (2.5 oz) Peanut-Infused Wild Turkey 101 Bourbon*

45 ml (1.5 oz) Carpano Antica Formula Carpano vermouth

2 dashes of The Bitter Truth Xocolatl mole-chocolate bitters

1 Chocolate covered Maraschino Cherry, as garnish (optional)**

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

 

Peanut Manhattan 

*Peanut Infused Bourbon

1/2 Cup roasted-unsalted plain peanuts

3/4 Cup Wild Turkey 101

Combine peanuts and bourbon in Mason Jar, and allow to steep for exactly 24 hours. Shake jar lightly  about 2-3 times during this period.  After allotted time strain through dampened paper tea filters or cheesecloth.

 **Chocolate Covered Cherry Recipe

Take 1/4 cup of chocolate chips (organic 65% cacao was used)

and melt under very low heat as to not to burn. Pour into small glass jar or cup and gently dip cherries one by one until coated lightly. Place on parchment paper and put in freezer for an hour until chocolate is hardened.

 gaz sez:  This recipe got lost in my files last year, and I just uncovered it a short time ago.  It looked weird enough to give it a shot, and after infusing my whiskey with peanuts (I confess to not making the choc-covered cherry), I made myself one of these babies.  The really great part of this drink was the way in which the peanut flavors calmed down the vanilla notes in the Antica Formula.  Very interesting, indeed.

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101 Best New Cocktails: Sneaky Pete by Chris Neustadt, Jimmy Chicago , The James Hotel, Chicago IL, USA

Sunday, January 5th, 2014

Sneaky Pete

Adapted from a recipe by Chris Neustadt , Jimmy Chicago , The James Hotel, Chicago IL, USA

sneaky pete

“I was asked to create a mass market Jägermeister cocktail by Peter Stasiulis the brand ambassador in Chicago. When we tried it out at a consumer event we heard a lot of ‘I don’t even like Jager and I love this’” Chris Neustadt.

22.5 ml (.75 oz) Jägermeister

22.5 ml (.75 oz) Luxardo Amaro Abano

22.5 ml (.75 oz) Luxardo Amaretto

Coca Cola

1 lemon twist, as garnish

Shake the first three ingredients over ice, and strain into an ice-filled collins glass.  Top with the cola and add the garnish.

gaz sez:  Ladies and gentlemen, try the new Long Island Iced Tea!  Well, not really, but this is certainly one of those formulas that looks as though a drunken monkey put them together, and it might not be everyone’s cup of tea, so to speak, but I LOVE this!  Don’t put too much cola into it, though.  Around an ounce works best, I think.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |