Archive for the ‘101 Best New Cocktails 2011’ Category

I Say Bombay, You Say Mumbai by Tim Etherington-Judge, Mumbai

Wednesday, June 27th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

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I Say Bombay, You Say Mumbai

Adapted from a recipe by Tim Etherington-Judge, Taj Mahal Palace Hotel, Mumbai.

“This drink is served in two parts, each a half-sized portion. The city with two names spawns a twist with two flavours:Bombay—old colonial bastion of the British Raj from a time when the sweet vermouth’dMartinezwas the martini of choice and gin was de rigueur. Mumbai—the hustling, bustling home of Indian fashionistas, Bollywood megastars, and the corporate elite where today’s trend is tomorrow’s passé.” Tim Etherington-Judge.

Bombay

15 ml (.5 oz)Bombay Sapphire gin (when inRome, as they say)

15 ml (.5 oz) Masala Sweet Vermouth*

2 dashes Regans’ Orange Bitters No. 6

1 orange twist, studded with clove, as garnish

Stir with a classical colonial flair, strain into a chilled cocktail coupe whilst overthrowing the indigenous population and garnish with a clove-studded orange twist or an oppressive, corrupt political regime.

*Masala Sweet Vermouth: Take one 750-ml bottle of Indian merlot (Sula Satori in this case), fortify with 100 ml Honey Bee Indian brandy, and flavour with 1 gram of wormwood, 2 sticks of cinnamon, 5 cloves, 3 green cardamom pods, 1/2 barspoon of mace, a small pinch of saffron, 1 vanilla pod, dried sweet lime peel from 1 sweet lime. Let steep until the flavours blend, then strain and bottle.

Mumbai

30 ml (1 oz) wheat-based vodka

1 barspoon of Cardamom Dry Vermouth**

1 Kashmiri-chilli stuffed olive, as garnish

Shake over cracked ice for 10 seconds and double-strain into a chilled half-size cocktail glass. Garnish with a Kashmiri chilli-stuffed olive and an over-the-top Bollywood song and dance.

**Cardamom Dry Vermouth: Infuse 1 bottle of Martini & Rossi Extra Dry vermouth with 8 crushed green cardamom pods for 5 days. Remove pods and rebottle.

gaz sez:  This is a drink that was tested by a mystery shopper as opposed to yours truly, and this guy, who travels to India regularly and is not a friend of Tim’s, came back raving about the complexities of these side-by-siders, plus he loved having two mini drinks in front of him.  I hope I get to Mumbai soon so I can try these cocktails.  Failing that, though, perhaps I’ll go toBombay. . . .

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Isis by by Grant Dingwall, New Zealand.

Monday, June 25th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

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Isis

Adapted from a recipe by Grant Dingwall, Corner Bar,Auckland,New Zealand.

“A martini-styled drink named after the Egyptian goddess who was worshipped as the ideal mother and wife, also the patron of nature and magic.” Grant Dingwall.

45 ml (1.5 oz) Tanqueray No. TEN gin

15 ml (.5 oz) Chamomile and Jasmine Infused Dry Vermouth*

10 ml (.33 oz) Lillet Blanc

Stir over ice and strain into a chilled vintage cocktail coupe.

*Chamomile and Jasmine Infused Dry Vermouth: Pour one 750-ml bottle Dolin vermouth over 2 teaspoons chamomile tea leaves and 2 teaspoons jasmine tea leaves. Let stand for 1.5 to 2 hours, tasting while infusing to make sure the tea doesn’t overpower the vermouth too much. Strain, bottle, and keep in the fridge for up to 2 months.

gaz sez:  Simple and beautiful.  This one’s a very subtle masterpiece, and its beauty lies in the fact that Grant didn’t go overboard.  I would have been so tempted to add a dash of orange bitters in this drink, but that would have thrown the whole thing out of whack.  Well done, Grant.

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In a Pickle by Ted Kilgore, Taste by Niche,Saint Louis,MO

Saturday, June 23rd, 2012

This is one of 2011’s 101 Best New Cocktails.

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In a Pickle by Ted Kilgore, Taste by Niche,Saint Louis,MO

Adapted from a recipe by Ted Kilgore, Taste by Niche,Saint Louis,MO.

“I created this cocktail because I had a guest request something that tasted like a pickle. It then became my best-selling cocktail.” Ted Kilgore.

2 cucumber slices

1 small dill sprig

45 ml (1.5 oz) Hendrick’s gin

15 ml (.5 oz) Velvet Falernum

15 ml (.5 oz)St.Germain

22.5 ml (.75 oz) fresh lime juice

1 cucumber slice, as garnish

1 small dill sprig, as garnish

Muddle the cucumber and dill in a mixing glass. Add ice and the remaining ingredients. Shake vigorously for 20 seconds and strain into an ice-filled highball glass (I use one large cube). Rub the rim of the glass with the cucumber slice, then lay the cucumber gently on top of the drink. “Spank” the dill sprig, then set it on top of the cucumber slice. Serve with a short straw and an impish grin.

gaz sez:  Ted’s my favorite crazy bastard bartender.  There, I’ve said it.  What impresses me most about his drinks is his flexibility.  Most of his creations tend toward the strong, Manhattan-like twists on classics, though he takes the twists to extremes at times.  Then, when you’re least expecting it, he comes up with a dainty little number like this drink, and the cocktail turns out to be as smooth as a finely-tuned Harley.  Let’s say that this is Ted showing us his feminine side, huh?

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The Ice Pick by Daniel Eun, The Varnish,Los Angeles.

Saturday, June 23rd, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

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The Ice Pick

Adapted from a recipe by Daniel Eun, The Varnish,Los   Angeles.

60 ml (2 oz) Bols Genever

7.5 ml (.25 oz) crème de violette

7.5 ml (.25 oz) Maraska maraschino liqueur

2 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

Stir over ice and strain over a large rock in a rocks glass. Add the garnish.

gaz sez:  Dan-yul really knows his stuff.  He’s proved it time and time again.  He’s a brave bartender, too, as you can see by this recipe.  Nice one, Mr. Eun.

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Hound of the Baskervilles by Michael J. Neff, Ward III,New York City

Tuesday, June 19th, 2012

This is one of 2011’s 101 Best New Cocktails.

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Hound of the Baskervilles

Adapted from a recipe by Michael J. Neff, Ward III,New   York City.

4 cucumber slices

1 pinch lapsang souchong tea leaves

7.5 ml (.25 oz) green Chartreuse VEP

7.5 ml (.25 oz) Dolin sweet vermouth

75 ml (2.5 oz) Red Breast Pot Still Irish whiskey

3 cucumber slices, as garnish

Muddle the cucumber and tea in a mixing glass. Add ice and the remaining ingredients. Stir and double-strain into a chilled rocks glass over two ice cubes. Add the garnish.

gaz sez:  I had a very pleasant evening at Ward III in late 2010.  It went on until the wee hours.  I misbehaved.  ‘nuff said.  Michael’s use of tea and cucumbers in this drink is interesting since he didn’t go for the obvious base spirit—Hendrick’s—but instead he chose the most fabulous Red Breast Pot Still Irish whiskey.  Nice touch, Michael.  And the vermouth and the Chartreuse in this drink both add subtle textures to the finished product.  I could probably drink two of these. . . .

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His & Hers by Owen Westman, owner of The Collection Bar, Melbourne, Australia

Tuesday, June 19th, 2012

This is one of 2011’s 101 Best New Cocktails.

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His & Hers
Adapted from a recipe for Valentine’s Day by Owen Westman, The Rickhouse, San Francisco (currently owner of The Collection Bar, Melbourne, Australia).

“Alas, in life we are faced with an array decisions, some of which have actual bearing on the course of our travels, and the destinies for which we live.  But ease thy heart, because this is not one of them . . . for within each option lies enough exhilaration and fire to deliver balance to even the most lovesick amongst us.” Rickhouse Cocktail Menu, February, 2010.

45 ml (1.5 oz)Plymouthgin or Russell’s Reserve Rye whiskey

15 ml (.5 oz) Bénédictine

7.5 ml (.25 oz) yellow Chartreuse

2 dashes house bitters

3 dashes raspberry eau de vie, as an aromatic garnish

Stir over ice and strain into a chilled champagne coupe.  Top with 3 dashes raspberry eau de vie.

gaz sez:  I love the fact that this drink can be made with either gin or whiskey.  I did something similar in 2009 when, at a MOTAC event, I came up with the Plymouth Hoe (Plymouth gin, Grand Marnier, Navan vanilla liqueur, and Angostura), and then used the same formula substituting Maker’s Mark for the gin.  Worked perfectly.  The real genius in the His & Hers, though, lies in the raspberry eau de vie aromatic garnish.  It adds dimension to drink that, because of the two very complex liqueurs called for, already has a lot going for it.   Nice one, Owen.

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The Greatest Generation by Francis Schott, Catherine Lombardi, New Brunswick, NJ.

Friday, June 8th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

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The Greatest Generation Adapted from a recipe by Francis Schott, The Cocktail Bar at Catherine Lombardi, New Brunswick, NJ.

“I sent you a submission for your upcoming list of cocktails (and bartenders).  I hope I am eligible for consideration for both as I do get behind the stick at my own place still.” Francis Schott.

22.5 ml (.75 oz) Hennessy VS cognac

22.5 ml (.75 oz) Bénédictine

22.5 ml (.75 oz) Cointreau

7.5 ml (.25 oz) Aperol

45 ml (1.5 oz) Mumm Cordon Rouge champagne

Peychaud’s bitters, as garnish

Stir all ingredients except champagne over ice. Strain into a chilled champagne flute and top with champagne. Float a several dashes bitters on top to make a very small collar around the top of the flute.

gaz sez:  Here’s an interesting mix of ingredients, right?  I get the Cointreau and Bénédictine playing nice with each other, but I was afraid that the Aperol would start a fight in the glass.  I was wrong.  This is a fabulous drink.

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Grapefruit Whistlestop by Hannah Lanfear, London.

Friday, June 8th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

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Grapefruit Whistlestop

Adapted from a recipe by Hannah Lanfear, London.

“The Grapefruit Whistlestop is a lightly alcoholic cocktail, making it a perfect brunchtime cocktail and is very refreshing.” Hannah Lanfear.

40 ml (1.33 oz) Aperol

20 ml (.66 oz) Tio Pepe

15 ml (.5 oz) fresh lemon juice

10 ml (.33 oz) honey syrup

20 ml (.66 oz) fresh pink grapefruit juice

1 pink grapefruit twist

Shake over ice and fine-strain into a chilled coupette. Apply a spray of pink grapefruit oil to the rim of the coupette from the twist (for aroma but not bitterness), then discard.

gaz sez: Like a freshly-picked bunch of wildflowers, this one dances all over the place.  I love the way the Aperol and sherry play nice with each other here, and the grapefruit juice (and oils) makes for a great sandbox, too.

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Gran Woodford by Steve Quezada,Boston.

Friday, June 8th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

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Gran WoodfordAdapted from a recipe by Steve Quezada,Boston.

“After a few tweaks, this recipe turned out the most balanced. I tried Navan in place of the Dolin, but found it not as balanced or smooth. My testers agreed. I hope you will too. Cheers.” Steve Quezada.

1 ripe black mission fig

5 drops Bittermens Xocolatl Mole bitters

60 ml (2 oz) Woodford Reserve bourbon

15 ml (.5 oz) Gran Gala

15 ml (.5 oz) Dolin Rouge vermouth

1 cherry, as garnish

Muddle the fig and bitters in a mixing glass. Add ice and the remaining ingredients. Shake vigorously and strain into a chilled cocktail glass. Add the garnish.

gaz sez:  Figs and mole bitters!  A marriage made in heaven!  I almost gave this one a standing ovation.  Need I say more?

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Golden Promise by James Connolly, Defectors, Perth, Australia.

Friday, June 8th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

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Click HERE to order the Annual Manual for Bartenders: 2012.

Golden Promise

Adapted from a recipe by James Connolly, Defectors, Perth, Australia.

“A twist on a Sazerac, using the grassy notes of The Macallan to work with the thyme syrup. Its floral nose also ties in well with the elderflower liqueur, and the Peychaud’s bitters ties it all together.” James Connolly.

5 ml (.17 oz)St.Germain, as rinse

5 ml (.17 oz) Thyme Syrup*

3 dashes Peychaud’s bitters

60 ml (2 oz) The Macallan 12 Years Old scotch whisky

1 lemon twist

Rinse a chilled cocktail glass with the St. Germain; set aside. Stir the remaining ingredients over ice and strain into the glass. Squeeze the twist over the drink, then discard.

*Thyme Syrup: Combine 150 ml (5 oz) of sugar syrup (1:1)  with 10 g (1 teaspoon)  finely chopped thyme in a whipped cream canister. Charge with 2 nitrogen cartridges and shake for 1 minute. Release gas slowly and fine-strain into desired vessel.

gaz sez:  This drink is all over the place, and I think that James made a wise choice when he picked The Macallan as his base—it’s a solid enough bottling to keep the other flavors—thyme, elderflower and Peychaud’s, no less—under control.  This is a complex dram with a very sturdy backbone.

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Golden Dog by Matt Piacentini, ‘inoteca liquori bar,New York City

Friday, June 8th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

Golden Dog

Adapted from a recipe by Matt Piacentini, ‘inoteca liquori bar,New York City.

“Very light and ethereal, the apricot and smoke of the Talisker seem to dance in the air over a soft bed of rich and deep earthy undertones. If you want to make it a little richer, say on a cold night, substitute the Lillet with Bonal. Please resist the urge to stir. The flavors won’t blend.” Matt Piacentini.

45 ml (1.5 oz) Talisker 10 Year Old scotch whisky

15 ml (.5 oz) Rothman & Winter orchard apricot liqueur

15 ml (.5 oz) Lillet Blanc

15 ml (.5 oz) Bénédictine

Shake over ice and strain into a chilled cocktail glass.

gaz sez:  I’m a sucker for Talisker so I couldn’t wait to get my hands on this number.  I trotted down to Painter’s, my local in the Hudson Valley, got behind the stick in their Gallery bar, which is used only on special occasions, and put this one together just a couple of days after receiving the recipe.  Then I made a second one and got Pete Buttiglieri, one of the two brothers who owns the joint and a great friend of mine, to join me.  We had a grand old afternoon.  Nice drink, Matt.

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Ghost in the Graveyard by Jane Lopes, The Violet Hour, Chicago

Wednesday, May 30th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

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Ghost in the Graveyard

Adapted from a recipe by Jane Lopes, The Violet Hour,Chicago.

“The Violet Hour, recently named the #3 bar in the country by GQ magazine, is a cocktail bar that focuses on crafting well-balanced classic cocktails and variations thereon. The bar only permits enough people in as there are seats for, allowing us to provide time-consuming, detail-oriented cocktails and a relaxed experience to our customers.” Jane Lopes.

30 ml (1 oz) Cocchi Americano*

30 ml (1 oz) yellow Chartreuse

30 ml (1 oz) AmaroMontenegro

30 ml (1 oz) fresh lime juice

1 mint sprig, as garnish

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

*“This aperitivo — something along the lines of a vermouth — has been made since 1891 from moscato d’asti, a sweet white wine fortified with a touch of brandy, then flavored with gentian, cinchona bark and other bittering aromatics, along with orange peels and herbs. There are any number of similar products on the market, but what has cocktail enthusiasts excited about Cocchi is that it is secretly acknowledged to be the most similar product in existence to the old-formula Kina Lillet.” Toby Cecchini, New York Times, April 21, 2010.

gaz sez:  Jane Lopes is one brave bartender.  This drink took guts to create, and how Jane came to even dream about putting these ingredients together in a glass is completely beyond me, but the drink is just fabulous.  My hat’s off to Jane Lopes.

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The Foxtail by Thomas Kunick, Rumor Lounge,Las Vegas

Tuesday, May 29th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order 101 Best New Cocktails 2012

Click HERE to order the Annual Manual for Bartenders: 2012.

The Foxtail

Adapted from a recipe by Thomas Kunick, Rumor Lounge,Las Vegas.

“This drink was created to promote Oxley gin at an event at the Downtown Cocktail Room in Las   Vegas. It has also been recently featured in Vegas Seven magazine, a local publication, honoring Bénédictine.” Thomas Kunick.

30 ml (1 oz) Oxley gin

30 ml (1 oz) Bénédictine

30 ml (1 oz) white grapefruit juice

1 grapefruit twist, as garnish

Shake over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then add as garnish.

gaz sez:  White grapefruit juice and Bénédictine go so damned well together you’re not going to believe how good this drink is until you taste it for yourself.  The Oxley gin ain’t too shabby in the Foxtail, either.  It bravely makes itself known as the overlord of the other two ingredients, but it lets them strut their own stuff, too.  Nicely done, Thomas.

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Flying Peppa by Olivier Jacobs, Cafe Theatre,Gent,Belgium

Tuesday, May 29th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order the Annual Manual for Bartenders: 2012.

Flying Peppa

Adapted from a recipe by Olivier Jacobs, Cafe Theatre,Gent,Belgium.

“This is actually a variation (as you probably will have noticed) on the Aviation, where the pepper works really well with the crème de violette. Depending on the crème de violette you use, you can change the proportions, violette can have an overwhelming taste if used too vigorously. As for the maraschino, I prefer using Maraska, it hasn’t got the strong taste like the Luxardo but that’s just what makes it work so good in this drink, not overwhelming but more working together. Enjoy!” Olivier Jacobs.

1/4 yellow bell pepper

50 ml (1.65 oz)  Tanqueray No. TEN gin (Geranium works really nice as well)

20 ml (.66 oz)  Maraska maraschino liqueur

15 ml (.5 oz) crème de violette

20 ml (.66 oz) fresh lemon juice

1 nice cherry, as garnish (please don’t use the cheap maraschino ones)

Muddle the pepper in a mixing glass. Add ice and the remaining ingredients. Shake vigorously (I love this word) and double-strain into a chilled cocktail glass. Add the garnish, smile, and don’t let it have the time to get warm.

gaz sez:  I admit that I used Luxardo maraschino when I tested this one, and I used Crème Yvette for the violette, too, but the drink turned out to be fabulous, and I just loved the way in which the pepper added an extra dimension to the drink without detracting too very much from the other ingredients.

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Flor de Jerez by Joaquin Simo

Saturday, May 26th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Flor de Jerez

Adapted from a recipe by Joaquin Simo, Death & Co.,New York City.

“I wanted to come up with a drier aperitif cocktail that still had some bright fruitiness. Amontillado sherry isn’t as delicate as manzanilla, so I knew it could stand up to a base spirit being used as a modifier. I always get a big dried apricot note from the Appleton Reserve, so I echoed that note with the fresh fruit taste of Orchard apricot liqueur. Toasted almond notes and spice notes abound, and the drink stays dry due to the double dose of acidity between the sherry and lemon juice. A great example of a low-abv cocktail that doesn’t skimp on taste or complexity.” Joaquin Simo.

45 ml (1.5 oz) Lustau Los Arcos amontillado sherry

15 ml (.5 oz)  Appleton Estate Reserve rum

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz)  Petite Canne Sugar Cane syrup

7.5 ml (.25 oz) Orchard apricot liqueur

1 dash Angostura bitters

Shake over ice and strain into chilled port glass or cocktail glass.

gaz sez:  A true cocktailian mind is at work here, and since I know Joaquin pretty well, I’m not in the least bit surprised to see that he’s come up with something that’s completely original.  This drink is like a first-class orgy—everyone is playing with someone else, and everyone comes at the same time.  It’s an explosion in a glass.

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First Class by Frank Caiafa

Saturday, May 26th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

First Class

Adapted from a recipe by Frank Caiafa, Peacock Alley Restaurant, New   York City.

“I was saving this cocktail for the G’Vine competition but after completing the exam, I didn’t realize that there was an extensive essay portion.  Unfortunately, my duties here at Peacock Alley, coupled with the closing stages of finishing my band’s new album, leaves little time for dissertations of any kind.  Maybe I’ll be able to go all-in next year.” Frank Caiafa.

4 fresh sage leaves*

1 lime wedge

15 ml (.5 oz) fresh lime juice

75 ml (2.5 oz) G’Vine Floraison gin

30 ml (1 oz) Luxardo maraschino liqueur

Freshly ground black pepper, as garnish

Muddle the sage, lime, and lime juice in a mixing glass. Add the ice and remaining ingredients.  Shake and strain into a chilled cocktail glass. Add the garnish.

* It is very important to clean the sage leaves.

gaz sez:  I love sage.  I love sage and onion stuffing I love burning sage to cleanse the house, and I love the sage in this drink, too.  It not only plays very nicely with the G’Vine Floraison (a fabulously floral, New Western style gin from France), the sage also works really well with the highly perfumed Luxardo maraschino, too.  And the ground black pepper garnish gives the First Class cocktail its crowning glory—it’s a garnish that adds yet one more dimension to this drink.  Frank’s a very creative guy.

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Fig and Sage Smash by Jamie Walsh

Wednesday, May 23rd, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Fig and Sage Smash

Adapted from a recipe by Jamie Walsh, Stoddard’s Fine Food & Ale,Boston.

“A fun cocktail that doesn’t go with the trendy mint and basil thing. . . . People should look for using more variety of herbs, like dill, marjoram, lavender, oregano, rosemary, summer savory, and thyme. Tarragon is my favorite in gin or tequila. I will use fresh ginger with egg white, tarragon and tequila. . . . Poor tequila, it gets no love.” Jamie Walsh.

1 fig

3 sage leaves

60 ml (2 oz) Knob Creek bourbon

15 ml (.5 oz) orange curaçao

22.5 ml (.75 oz) fresh lemon juice

1 barspoon Bénédictine

Slice the fig and reserve 1 piece as garnish. Muddle the remaining fig and 2 sage leaves (reserve 1 leaf as garnish) in a mixing glass. Add the remaining ingredients and crushed ice. Shake and strain into a chilled double old-fashioned glass. Add the garnishes.

gaz sez:  Here comes the sage thing again, and this boy loves his sage.  It’s very interesting to see how prettily the fig plays with sage, too.  I’d never have dreamed of putting those two together in a glass, but here they are, and the result is pretty astonishing.

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Fear and Loathing in Princeton by Mattias Hagglund

Tuesday, May 22nd, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Fear and Loathing in Princeton

Adapted from a recipe by Mattias Hagglund, elements, Princeton, NJ.

“Buy the ticket, take the ride.” -Hunter S. Thompson.

60 ml (2 oz) Hayman’s Old Tom gin

22.5 ml (.75 oz) Campari

15 ml (.5 oz) Averna amaro

15 ml (.5 oz) agave nectar

1 barspoon Del Maguey Mezcal Vida

1 orange twist, as garnish

Hard-shake and double-strain into a chilled cocktail glass. Flame the twist over the drink, then rub it around the rim of the glass. Drop it in and serve or (better) imbibe.

gaz sez:  Here’s another crazy-looking formula that turns out to be a very well-balanced drink.  I’m intrigued by the use of mezcal in very small quantities that I’ve seen in more than a couple of drinks submitted this year.  Not all of them worked well, but this one certainly did.

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El Oso

Monday, May 21st, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

El Oso

Adapted from a recipe by Brendan Dorr, B&O American Brasserie, Baltimore.

“This is the winner of the 2010 US National Barenjager Cocktail Competition. The judges called it ‘a perfectly balanced cocktail that highlighted Barenjager beautifully and created an instant classic.’” Brendan Dorr.

52.5 ml (1.75 oz) Partida añejo tequila

22.5 ml (.75 oz) Barenjager honey liqueur

15 ml (.5 oz) Luxardo maraschino liqueur

2 dashes The Bitter Truth Jerry Thomas’ Own Decanter bitters

1 dried orange wheel, as garnish

1 Kold-Draft ice cube, as garnish

Combine all ingredients in a mixing glass, add ice, and stir 40 times. Place the orange wheel in a large rocks glass, add the ice cube, and strain. ¡Salud!

gaz sez:  I was one of the judges at this competition, so the El Oso was an obvious drink to include in this year’s 101 Best New Cocktails.  It’s well crafted, well balanced, and well, it glides down the throat with the greatest of ease.  Nice one, Brendan.

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El Dorado de Pizarro

Sunday, May 20th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

El Dorado de Pizarro

Adapted from a recipe by Robert Hearne, Grape   Street Underground,Denver.

“Created and paired well with the arrival of fall weather. Named for the legendary city of gold and the conquistador who never found it.” Robert Hearne.

60 ml (2 oz) Hacienda de Chihuahua Sotol Plata

30 ml (1 oz) fresh lime juice

30 ml (1 oz) Grand Marnier

1 teaspoon Averna amaro

2 dashes Bittermens Xocolatl Mole bitters

1 small pinch salt

1 lime wedge, as garnish

Shake over ice and strain into a chilled cocktail glass (preferably one with blue or green glass and a hand-blown, South-of-the-Border look). Add the garnish.

gaz sez:  Sotol as a base spirit!  What a brave soul is Robert Hearne.  He pulls it off, too.  The Grand Marnier serves to soften, theAverno leaps up and grabs your attention, the bitters round the drink out, and the pinch of salt seals the deal.  Nice crafted, Robert.

When I wrote to Robert to tell him that his drink was going to be included here, he got back to me to fess up that he wasn’t a professional bartender, but I couldn’t bring myself to take this drink out of the list.  It’s one of the perks of writing your own rules.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Division Bell

Sunday, May 13th, 2012

 This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order the Annual Manual for Bartenders: 2012.

Division Bell

Adapted from a recipe by Philip Ward, Mayahuel, New York City.

30 ml (1 oz) Del Maguey Mezcal San Luisdel Rio

22.5 ml ( .75 oz) Aperol

15 ml (.5 oz) Luxardo maraschino liqueur

22.5 ml (.75 oz) fresh lime juice

1 grapefruit twist

Shake over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

gaz sez:  Okay, so I love Phil Ward and I can’t resist including one of his recipes in this batch.  Sue me, already.  Then make this cocktail and tell me it ain’t absolutely fabulous.  The balance is perfect, every ingredient plays a discernable role, and the grapefruit twist caps it off beautifully.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Dirt ‘n’ Diesel

Sunday, May 13th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order the Annual Manual for Bartenders: 2012.

Dirt ‘n’ Diesel

Adapted from a recipe by Cale Green, Tavern Law/Needle & Thread, Seattle.

This recipe was included in GQ magazine’s recent feature on the 25 best cocktail bars inAmerica.

60 ml (2 oz) Cruzan Black Strap rum

15 ml (.5 oz) Fernet Branca

15 ml (.5 oz) demerara syrup

7.5 ml (.25 oz) Cynar

7.5 ml (.25 oz) fresh lime juice

1 lime wedge, as garnish

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

gaz sez:  My, oh my.  I quite honestly didn’t like the look of this recipe when I was eyeballing it, and I almost didn’t bother to test it at all, but something about it kept making me think again about Dirt ‘n’ Diesel,  I think it was probably the Fernet.  Anyway, when I did get around to taking this baby around the dance floor, I was very happy to be proved wrong about the formula.  And I love that sneaky hint of lime juice that dances at the back of the throat.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Dilettante’s Punch

Saturday, May 5th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order your copy of the 2012 edition of the Annual Manual for Bartenders.

Dilettante’s Punch

Adapted from a recipe by Ms. Franky Marshall, The Clover Club,New York City.

“The Dilettante’s Punch is a versatile potable. The rich flavor makes some think of Christmas and fireplaces; yet the combination of red wine and pêche over ice can easily transport one to a terrazza for al fresco sipping. It can also be served as a punch bowl for a group (specs on request), or served warm. In addition, this cocktail can be made easily and quickly. Voila!” FrankyMarshall.

90 ml (3 oz) dry red wine with medium to full body (such as Chianti or Cabernet Sauvignon)

15 ml (.5 oz) Smith & Cross rum

15 ml (.5 oz) Mathilde pêche

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

15 ml (.5 oz) fresh lemon juice

1 dash The Bitter Truth Jerry Thomas’ Own Decanter bitters

1 lemon wheel, as garnish

1 toasted cinnamon stick, as garnish

Build in a wine glass. Add cobbled ice and stir (to perfection). Add the garnishes and two straws so that they are half-immersed in the cocktail.

gaz sez:  I love the way Ms. Franky has approached this drink, using wine as the base and peppering it with lots of different nuances.  It’s a veritable gala in a glass.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Desmo

Saturday, May 5th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Click HERE to order the 2012 edition of the Annual Manual for Bartenders.

Desmo

Adapted from a recipe by Bradford Scott Knutson, Swing Wine Bar,Olympia,WA.

“The subtle sweetness of aged balsamic pairs superbly with the cognac, while simultaneously cutting just a little of its heat . . . [and] the flavor of the balsamic merely makes a great liquor even greater.  I made this for a customer who enjoyed it so much I let him name the drink.  He was a rep for Ducati motorcycles and named it Desmo after the engine.  Variations: Not everyone can get their hands on aged balsamic, a readily available substitution would be to make your own balsamic reduction. Although the aged product creates a subtle smoothness that a reduction cannot duplicate, this would only be noted when tasted side by side.”  Bradford Scott Knutson.

4 to 6 drops well-aged balsamic vinegar (Bradfordused a 50-year-old Italian bottling)

45 ml (1.5 oz) high-quality cognac

Add the vinegar and the cognac to a brandy snifter, and swirl the glass to combine the ingredients.

gaz sez:  At last—a simple and very successful way of incorporating balsamic vinegar into a mixed drink.  This drink makes for very interesting sipping, and of course it changes drastically depending on which cognac you use.  Pierre Ferrand Abel stands up to the vinegar very well indeed, as does Martell Cordon Bleu, and Hennessy XO—my fave bottling in the Hennessy line.  I also liked this drink made with Courvoisier XO, Hardy XO, and Hine XO Antique.  Many thanks to Pete and Sal at Painter’s for letting me raid their stash!

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Decolletage

Monday, April 30th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Decolletage
Adapted from a recipe by Chris Hannah, French 75 Bar,New Orleans.

“When I first heard the word decolletage spoken aloud I was dazzled . . . and then after discovering its meaning I was enchanted. I was determined to create a cocktail worthy of its name—enjoy.” Chris Hannah.

45 ml (1.5 oz) El Tesoro reposado tequila

30 ml (1 oz) Dubonnet Rouge

15 ml (.5 oz) Aperol

7.5 ml (.25 oz) Fernet Branca

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter (or double old-fashioned glass). Break the twist over the drink, then add as garnish.

gaz sez:  Chris gets extra points for being “determined to create a cocktail worthy of” the name decolletage,  He’s a man after my own heart.  His creativity, which has been widely, and deservedly, acknowledged in the cocktail community, is shown off with shiny brass buttons in this drink.  It’s a Decolletage that teases to the point of the areolae.  The tequila, Dubonnet, and Aperol all make sense in terms of pretty much knowing that they’ll play nice together in the sand box, but then the Fernet comes along and the bar is automatically raised.  Will it commend the glass?  And the answer is no.  It adds layers and layers of complexity, but it also allows all the other ingredients play their part.  Nice one, Chris.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Cortez the Killer

Monday, April 30th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe for a chance to be included in next year’s list.

Cortez the Killer

Adapted from a recipe by Brent Butler, Blackbird,San   Francisco.

After we notified Brent that his cocktail had been selected for the 101 Best New Cocktails list, he wrote, “There has been one alteration to the cocktail that I have implemented that you can choose whether or not to include in the book.  I have been making batches of Cortez the Killer and aging them for four weeks in aHudsonrye barrel, delicious!”  Sounds like a plan.

60 ml (2 oz) Lunazul blanco tequila

22.5 ml (.75 oz) Bonal aperitif wine*

7.5 ml (.25 oz) crème de cacao

1 small orange twist, as garnish

Stir over ice for 15 seconds and strain into a chilled coupe. Add the garnish.

*Bonal (from Alpenz web site): Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as “ouvre l’appétit” – the key to the appetite. Found popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renown herbs of the Grand Chartreuse mountains in a Mistelle base. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth.

gaz sez:  I’m writing about these drinks out of alpha-order, and since this one begins with a C it might be the first recipe you see that brings a tiny amount of crème de cacao into play.  I guarantee you that it won’t be the last.  It works well if you deal the cards right, too, and here it plays a distant drum that marks the beat for the Bonal.  This is a fabulous drink.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Coral Reef

Sunday, April 29th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Coral Reef

Adapted from a recipe by Lyn Farmer, Silversea Cruises,Miami.

“This drink was created for the Silver Twists on the Classics cocktail menu of Silversea Cruises as a loose takeoff on the Negroni. It was named by a guest, who admired the luminous orange color and said it was just like coral.” Lyn Farmer.

60 ml (2 oz)Plymouthgin

30 ml (1 oz)St.Germain

22.5 ml (.75 oz) Aperol

Club soda

1 lemon twist, as garnish

Build in a highball glass over ice. Add the garnish.

gaz sez:  Elegantly simple, and simply fabulous.  This one works very well without the club soda, too.  Nice work, Lyn.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Cinquecento

Sunday, April 29th, 2012

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Cinquecento

Adapted from a recipe by Fredo Ceraso, Loungerati.com,Brooklyn,NY. Picture of cocktail and picture of fredo available]

“In April 2010, I submitted this original cocktail to the Louis 649 bar for their Anyone Can Be a Mixologist contest. It won first place and a place on their menu. Some background: This cocktail is called the Cinquecento (500 in Italian) to honor the two modifying spirits: DOM Bénédictine (celebrating its 500th anniversary) and Campari (which hails from Torino, home of the iconic Fiat Cinquecento). Campari is a natural mixer with grapefruit juice. The vodka acts as the engine for this cocktail which is meant to be an aperitivo. In other words, DOM meets MOD, a drink that you could have in Torino or West London orBrooklyn. Brad Farran, head bartender at Clover Club, told me this it is his “go-to” cocktail when someone insists on a vodka cocktail. It will also be featured on the cocktail menu of the Blythswood Square Hotel bar inGlasgow by award winning mixologist Mal Spence.” Fredo Ceraso.

45 ml (1.5 oz) Luksusowa vodka

15 ml (.5 oz) Bénédictine

15 ml (.5 oz) Campari

22.5 ml (.75 oz) fresh grapefruit juice

2 dashes Angostura bitters

1 grapefruit twist, as garnish

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

gaz sez:  Well Fredo kinda took my job away from me on this one—he describes the drink well.  I will add, though, that it’s really nice to see vodka being used in a recipe that’s well thought out.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Cardarita

Saturday, April 21st, 2012

Adapted from a recipe by Agostino Perrone, Connaught Bar,London. [picture of ago available]

“It is a sort of cross of a cardamom Margarita and Paloma. The Almond Cardamom Sugar recipe is from Simone Maci, Fresco Bar,Como,Italy.” Agostino Perrone.

50 ml (1.65 oz) Calle 23 blanco tequila

15 ml (.5 oz) Almond Cardamom Sugar*

100 ml (3.32 oz) fresh pink grapefruit juice

15 ml (.5 oz) Galliano L’Autentico

20 ml (.66 oz) ginger ale

1 grapefruit twist, as garnish

Shake over ice and strain into a tall ice-filled glass. Top with ginger ale. Flame the twist over the drink, then add as garnish.

*Almond Cardamom Sugar: Combine 250 g sweet almonds (no shell), 125 g caster or superfine sugar, 18 oz sugar  syrup, . 4 oz water, 4 cardamom pods, grated nutmeg (1/4 of a whole one). Place all the ingredients in the food processor and blend.  Filter only 1 time to keep some of the texture.  Store in fridge.

gaz sez:  I love Ago’s style.  The first time I met him he fixed me what was perhaps the best Martinez I ever did drink.  Disclaimer: Ago does some Ambassador work for Galliano.  That said, it’s the Galliano L’Autentico that lifts this drink from the ranks of a refreshing quaff and promotes it to the stroke-of-genius category.  It’s almost as though Ago used the Galliano as a form of bitters in this drink—it brings all the other ingredients together in harmony, and adds layers and layers of flavors all its own.

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Brown Bitter Stirred

Saturday, April 21st, 2012

Adapted from a recipe by Jason Schiffer, 320 Main,Seal   Beach,CA.

“Drink through the mouth. . . .” Jason Schiffer.

60 ml (2 oz) Russell’s Reserve 6 year old rye whiskey

15 ml (.5 oz) Cynar

15 ml (.5 oz) Carpano Antica

7.5 ml (.25 oz) Clément Créole Shrubb

2 dashes The Bitter Truth Old Time Aromatic bitters

1 orange twist

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Squeeze the orange twist over the drink and rub around the outside of the glass (not the rim), then discard. Squeeze and rub the lemon twist, then add to the drink.

gaz sez:  This is a pretty peculiar potion, and I was surprised at how well the Cynar and the Carpano played off each other, but it’s the Russell’s Reserve that commands the glass in this baby.  It’s a beautiful whiskey that brings everything else in this recipe together in harmony.  They’re singing “My Old Kentucky Home.”

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Broken English

Thursday, April 19th, 2012

Adapted from a recipe by Colin Shearn, The Franklin Mortgage & Investment Co.,Philadelphia.

60 ml (2 oz) Beefeater 24 gin

30 ml (1 oz) sweet vermouth

15 ml (.5 oz) Strega

7.5 ml (.25 oz) Fernet Branca

1 teaspoon Bénédictine

2 dashes Regans’ Orange Bitters No. 6

2 dashes Peychaud’s bitters

1 grapefruit twist, as garnish

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

gaz sez:  I must say that I like the name of this one.  Reminds me of one of my all-time fave albums by Marianne Faithfull.  There’s an absolutely filthy track on there called Why’d Ya Do It.  Check it out.As for the drink, well, this one is just plain weird.  But it works so darned well.  Beefeater 24 plus sweet vermouth make sense, right?  Adding Strega isn’t that much of a stretch, either.  But to then add Fernet AND Bénédictine AND orange bitters AND Peychaud’s bitters, well, it doesn’t make much sense on paper, but it sure as hell works well in a glass.

This is one of those recipes in which measuring ingredients properly is essential—and bear in mind that I’m a free-pourer of long standing.  One slip of the hand on this one, though, and the whole thing falls down and goes bump.  Build it properly and you get a whole symphony orchestra playing Tchaikovsky’s 1812 in your mouth.  There are cannons exploding here, kettle drums pounding over there, and cymbals crashing all over the place.  Colin Shearn sure as hell has a weird brain, though. . . .

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Brigadoon

Thursday, April 19th, 2012

Adapted from a recipe by Adam James McGurk, Hawksmoor, Seven Dials,London.

“The intention behind this drink was to create an accessible drink to introduce people to scotch. The 10-year-old Glenmorangie works well as it is, in itself, an accessible whisky, light and fruity. But it can work well with others, as the ingredients showcase all light fruity styles well and work great with richer sherry notes found whiskies such as Glenfarclas 12-year-old. The addition of orgeat was a natural choice as both almonds and apricots are drupes (stone fruit). The drink shares its name with the book and musical set in Scotland, which tells of a mysterious blessed town that appears for just one day once every 100 years.” Adam James McGurk.

5 ml (.17 oz) orgeat

15 ml (.5 oz) fresh lemon juice

20 ml (.66 oz) apricot brandy

45 ml (1.5 oz) Glenmorangie Original scotch whisky

1 orange twist, as garnish

Shake over ice and strain into a chilled coupette or cocktail glass, or over cubed ice in a rocks glass. Add the garnish.

gaz sez:  Nice and simple, and simply fabulous.  I love Glenmorangie—it was the first single malt distillery I ever visited (1992) and I have very warm memories of that trip.  Thanks, Anthony.  Thanks, Alex.

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Bollywood

Monday, April 16th, 2012

Adapted from a recipe by Kathy Casey, Liquid Kitchen,Seattle.

“I created this exotic libation for the Chameleon Club at the Abu Dhabi Fairmont in the UAE. I wanted to pull together all the influences and flavors of the area, from the curry, coconut, mint, and rose to the gold bling to the love of Bollywood. It has a lot of ingredients and prep, but is worth the effort.” Kathy Casey.

2 large fresh mint sprigs

45 ml (1.5 oz) Tanqueray No. TEN gin

60 ml (2 oz) Bollywood Pre-Mix*

Coconut Rose Foam**, as garnish

Edible gold flakes, as garnish

Tear mint and drop into a pint glass. Add ice and the remaining ingredients. Shake vigorously and strain into a chilled cocktail glass. Top with a pouf of Coconut Rose Foam and garnish with sprinkle of gold.

*Bollywood Pre-Mix:  Combine 400 g (2 cups) sugar, 480 ml (2 cups) water, and 1/2 tablespoon good curry powder in a small saucepan and bring to a simmer. Remove from heat and let sit for 20 minutes. Strain and discard solids, then cool completely. Stir in 720 ml (3 cups) fresh lime juice and 480 ml (2 cups) fresh pineapple juice. Transfer to a clean bottle and store in the refrigerator.

**Coconut Rose Foam: Place 2 gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes. Combine 90 ml (3 oz) Monin Rose Syrup, 60 ml (2 oz) fresh lemon juice, 60 ml (2 oz) water and 90 ml (3 oz) simple syrup, then strain through a fine strainer into a small saucepan. Remove gelatin from ice water, squeeze out excess water, and add to saucepan. Heat over medium-high heat just until gelatin is dissolved. Immediately remove the saucepan from the heat. Do not boil. Stir in 240 ml (8 oz) canned unsweetened coconut milk. Let cool 10 minutes (set a timer). Pour mixture into a whipped cream canister. Charge with two NO2 charger cartridges  and immediately shake well. Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 4 to 5 days. Makes 1 canister of foam.

gaz sez: Jeez, Kathy, you’re so darned geeky!  Okay, I’ll admit it, I didn’t test this one, but I know Kathy Casey well enough to know that she don’t submit rotten recipes, and I also wanted to have a few examples of just how far some people out there are pushing the envelope.  Unfortunately, only those people who really understand ingredients can pull this sort of drink off.  Fortunately, Kathy is such a person.

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Bâton Rouge

Monday, April 16th, 2012

Adapted from a recipe by Julien Escot, Papa Doble,Montpellier,France.

“A tribute to the popular Vieux Carré Cocktail.” Julien Escot.

1 dash Peychaud’s bitters

1 dash Angostura bitters

20 ml (.66 oz) sweet vermouth

20 ml (.66 oz) Xanté cognac pear liqueur

20 ml (.66 oz) cognac V.S.O.P.

20 ml (.66 oz) amber rum

1 long lemon twist, as garnish

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

gaz sez:  I love this twist on the Vieux Carré.  Rum and cognac always play nice together, so that’s a natural twist on the original rye and cognac, but it’s the Xanté cognac pear liqueur that makes this drink stand up to be counted.  It’s a fabulous product, and it’s brought into play brilliantly here by M. Escot.  Bon travail, Julien!

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |

Baldwin Apple

Sunday, April 8th, 2012

Adapted from a recipe by Ran Duan, Sichuan Garden 2,Boston.

“This cocktail is named after the building that my restaurant is in, The Baldwin Mansion. It was built in 1661 and from what I’ve read, theBaldwinapple was first seeded on the family’s farm.” Ran Duan.

45 ml (1.5 oz) calvados

30 ml (1 oz) fresh lemon juice

30 ml (1 oz) Spice Syrup*

15 ml (.5 oz) Fee Brothers falernum

15 ml (.5 oz) Fee Brothers orgeat

1 egg white

Grated nutmeg, as garnish

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

*Spice Syrup: Combine 2 cinnamon sticks, 2 star anise, 9 cloves, 4 cardamom pods, and about 2L (8 cups) water in a large saucepan. Bring to boil, reduce the heat, and simmer for 15 minutes until you get a nice light golden color from spice. Then add 1,200 g (6 cups) sugar and stir and simmer for 5 more minutes. Cool and transfer to bottles. This should make enough for about two 750-ml bottles.

gaz sez:  The spice syrup used in the Baldwin Apple is a great ingredient to have on hand during the cold-weather months.  I used it to make Hot Toddies, and I added it to hot chocolate, too.  The interplay between the falernum and the orgeat is interesting in this drink, and although calvados is called for, I should add that the drink works well with Laird’s Bottled-in-Bond applejack, too.

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails 2011 |

Autumn Breeze

Sunday, April 8th, 2012

Adapted from a recipe by Jo-Jo Valenzuela, Ris, Washington, D.C.

“I wanted to create a simple cocktail that has fall written all over it. Denise, a regular of mine, was the first to try the drink and named it Autumn Breeze. Minutes later her boyfriend Alan arrived, tried the drink, and claimed that it is the best cocktail he has ever had in his life. That was a nice moment, here’s to them!” Jo-Jo Valenzuela.

45 ml (1.5 oz) Laird’s applejack

60 ml (2 oz) cranberry juice

Juice of lemon wedge

1 splash simple syrup

3 dashes Peychaud’s bitters

1 lemon twist, as garnish

1 apple slice, as garnish

Build in a rocks glass full of ice. Roll. Add the garnishes (release a mist of lemon twist over the drink to work wonders on its aroma).

gaz sez:  Peychaud’s, Peychaud’s, Peychaud’s!  Here’s yet another example of a really simple formula that springs off the high-board and does a double somersault on its way down the throat.  And it’s all down to the Peychaud’s in this case.  Who’d have thunk it?  Well, Jo-Jo Valenzuela, I guess.  Denise and Alan are lucky to have Jo-Jo as their bartender, huh?

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails 2011 |

Andean Dusk

Saturday, March 31st, 2012

Andean Dusk

Adapted from a recipe by Meaghan Dorman, Raines Law   Room, New   York City.

4 red grapes

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

30 ml (1 oz) La Diablada pisco

90 ml (3 oz) rosé champagne

Muddle the grapes in a mixing glass. Add ice and the remaining ingredients except champagne. Shake and strain into a chilled champagne flute. Top with champagne.

gaz sez:  Pisco!  I’m editing these recipes out of alpha-order and I’ve worked on over 70 of the 101 cocktails on this list before I came upon this, the first pisco-based drink I’ve seen thus far.  Thanks, Meaghan!  Nice and simple and well thought out, too.  (Picture by StarChefs)

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails 2011 |

All Betts Are Off

Saturday, March 31st, 2012

All Betts Are Off

Adapted from a recipe by Matt Lanning, The Bitter Bar, Boulder, CO.

“Not many of my current customers can find a way to enjoy the smokiness of mezcal. In looking for a drink to help them understand the versatility of the spirit, I wanted to come up with something spiritous but that retained the character of the mezcal. The drink has been well received by all but the most smoke-sensitive. . . . The name is in homage to Sombra’s owner, Richard Betts, and refers to the way that the cocktail might just change a non-believer’s opinion about mezcal. You think you don’t like mezcal? With this one, all ‘betts’ are off!” Matt Lanning.

45 ml (1.5 oz) Sombra mezcal

22.5 ml (.75 oz) Dolin Blanc vermouth

22.5 ml (.75 oz) yellow Chartreuse

2 dashes grapefruit bitters (I use Bitter Truth)

1 grapefruit twist, as garnish

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

gaz sez:  When I eyeballed this recipe the Dolin didn’t make much sense to me, but when I tasted the drink it was obvious why Matt had chosen this particular vermouth to ride alongside mezcal and Chartreuse—two very dominant ingredients.  The Dolin brings a creaminess to this quaff, it turns out—it acts like a white fluffy mattress on which the other ingredients play.

This is one of 2011’s 101 Best New Cocktails.

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails 2011 |

After-Dinner Sazerac

Saturday, March 31st, 2012

After-Dinner Sazerac

Adapted from a recipe by Giancarlo Quiroz Jesus, Corner Bar,Auckland,New Zealand.

“This cocktail was a semi-finalist for the New Zealand Suntory Cup Cocktail Competition 2010, chosen out of 100. Easy to drink and make, definitely the cocktail after a well deserved dinner.” Giancarlo Quiroz Jesus.

Galliano Ristretto, as rinse

1 dash Angostura bitters

1 sugar cube

60ml (2 oz) Yamazaki Single Malt 12-Year-Old whisky

1 kaffir lime leaf

Rinse a chilled old-fashioned glass with the Ristretto, then discard excess. Combine bitters and sugar cube in a mixing glass and dissolve, then add whisky and ice. Stir and strain into the prepared glass. Break or “crack” the leaf in four different places lengthwise over the drink to get the aromas out, then run it over the rim of the glass and discard.

gaz sez:  Wow, this is a cracking drink.  It’s great to see the Galliano Ristretto put to good use in this one, and I love that Giancarlo chose to work with the Yamazaki 12-Year-Old—it’s a great bottling.  The lime leaf garnish does add a special little something to this drink, but if you’ve none on hand, the cocktail works very well without it.

This is one of 2011’s 101 Best New Cocktails

Click HERE to submit your recipe if you’d like a chance to be included in next year’s honorees.

Posted in 101 Best New Cocktails 2011 |