Archive for the ‘101 Best New Cocktails 2012’ Category

101 Best New Cocktails: Midnight’s Bass Drop by Rick Tose, Rolador, Newcastle NSW, Australia

Sunday, February 24th, 2013

Midnight’s Bass Drop

Adapted from a recipe by Rick Tose, Rolador, Newcastle NSW, Australia.

“This drink can either be stirred down or blazed, which is pretty cool. If it was blazed I’d usually scorch 3 coffee beans and set them in a vintage tea strainer over the top of the balloon to mingle with the burnt orange aromas of the drink. The garnish is a little less practical with the stirred down version, so I use a burnt orange zest, but this is my preferred one to drink as the dilution and chill takes the syrupy edge off the liqueurs…” Rick Tose.

50 ml (1.65 oz) Ron Zacapa Centenario 23 Year Old

15 ml (.5 oz) Cointreau

15 ml (.5 oz) Licor 43

2 hefty dashes Fee Brothers Whiskey Barrel Aged bitters

1 orange twist, as garnish

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

gaz sez: I just love the way the Licor 43 comes together with the Zacapa in this drink. I never got around to trying the hot version, but I do like Rick’s idea about straining it over scorched coffee beans. This is a versatile little drink if ever there was one.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: “Med”hattan by George Bagos, A for Athens Hotel, Athens, Greece.

Monday, February 11th, 2013

Adapted from a recipe by George Bagos, A for Athens Hotel, Athens, Greece.images[6]

4 cherry tomatoes

60 ml (2 oz) Extra Virgin Olive Oil-Infused Lagavulin*

30 ml (1 oz) Martini & Rossi Rosso vermouth

Pinch salt

1 cherry tomato half, as garnish

Freshly ground black pepper, as garnish

Muddle the cherry tomatoes in a mixing glass. Add ice and the remaining ingredients. Shake well and fine-strain into a chilled cocktail glass. Add the garnishes.

*Extra Virgin Olive Oil-Infused Lagavulin: Combine 150 ml (5 oz) extra virgin olive oil and 400 ml (about 1 2/3 cups) Lagavulin scotch whisky. Let sit for 4 hours, stirring occasionally. Freeze for 12 hours. Skim the oil from the top, fine-strain, and bottle.

gaz sez: Olive-oil infused Lagavulin? Really? Yes, really. Stop rolling your eyes, make this baby, and you’ll taste a drop of brilliance. Promise.

Herehere next one below

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Masala Chai Punch by Tyler Fry, Side Door, Omaha

Monday, February 11th, 2013

Masala Chai Punch

Adapted from a recipe by Tyler Fry, Side Door, Omaha, NE.

“As a tea specialist who got into mixology through tea, I wanted to approach this recipe as simply as possible. My goal was to recreate Masala Chai Punchan authentic cup of Indian masala chai in a cocktail, by using the three staple ingredients: spiced tea, milk, and a sweetener. The only difference here, is that our tea is steeped in booze, rather than hot water. In that sense, I approached this drink from a tea perspective, rather than a mixological perspective. Once my ingredients were settled, I simply turned to a classic Brandy Milk Punch for ideas on execution; hence the name “Masala Chai Punch.” As with any Indian masala chai, everyone will have their own proprietary recipe. You can choose any blend of chai, switch the milk for half-and-half or cream, or play with different sweeteners (honey, agave, etc.) A tip of my hat to Ms. Audrey Saunders of the Pegu Club for inspiring the mixology world with tea-infused cocktails.” Tyler Fry.

45 ml (1.5 oz) Chai-Infused Rum*

60 ml (2 oz) milk

15 ml (.5 oz) rich demerara syrup (2:1)

Fresh-grated nutmeg, as garnish

Combine the ingredients in a cocktail shaker three-fourths full with ice. Shake, shake, shake for dear life, and strain into a wine glass, snifter, or goblet. Garnish with freshly grated nutmeg. As the drink sits for a moment, a beautiful band of froth will settle at the top.

*Chai-Infused Rum: Measure 4 tablespoons of loose Masala Chai tea into a 750-ml bottle of rum. Let steep for 2 hours, agitating periodically. Strain out the tea and rinse the bottle before re-bottling. **Notes on the tea & rum: Preferably, choose a quality chai, which is good and strong on spice. Bold clove and cardamom flavors do well here. Try the exceptional Masala Chai from Rishi Tea, Milwaukee, WI. For the rum, higher proof means a better extraction of flavors. Your favorite white rum (or even gold rum) will do fine here, without masking the chai.

Later, when submitting a picture of his drink, Tyler wrote this: These last months have been hectic and I was unable to get around to making a new infusion of Chai-spiced rum for this one. When first I e-mailed you I was working in Omaha, Nebraska at the Side Door, bringing New York-/Chicago-style cocktail experiences to corn country. Recently, however, I have relocated to Chicago in order to learn from the big boys, and I am pleased to announce that I am now a barback at the Violet Hour. It’s a dream come true.

After finally getting settled in Chicago, I am back to my old experiments and recipes. It occurred to me I might like to adapt the Masala Chai cocktail to a more complex recipe for the Violet Hour. My thought was that a cocktail of only rum, demerara and milk would not be fitting of the Violet Hour menu. However, after numerous variations (adding an amaro didn’t seem to improve anything, turning it into a flip was unnecessary) I have confirmed my initial mindset that simplicity is best for this cocktail. I had set out to make a cup of Masala Chai in cocktail form, and any ingredients other than the traditional tea-milk-sugar combo were uncalled for.

gaz sez: Tyler has a lot to say, huh? I always find it intriguing when bartenders send in their thought processes, giving us a glimpse into what goes on in their heads when they are creating a drink, and Tyler’s able to do this very effectively. I’ve used chai before in a drink I featured in last year’s Annual Manual, and I think it’s a great way to add complexity to a drink. Tyler nailed this one, and he did that by keeping it simple.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Loves Rival by Tim Robinson, Twist London Ltd, London

Monday, February 11th, 2013

Adapted from a recipe by Tim Robinson, Twist London Ltd, London, UK.

“This drink varies wildly with the amount of smoke you use, so go easy at first… You’re looking for smoky undertones, not a bonfire night.” Tim Robinson.Loves Rival

30 ml (1 oz) Michter’s Single Barrel rye whiskey

20 ml (.66 oz) Punt E Mes

5 ml (.17 oz) simple syrup

Pinch applewood chips

Small pinch finely grated dried lemon rind

Dash Fee Brothers grapefruit bitters

1 lemon twist, as garnish

Build the rye, Punt E Mes, and syrup in a Boston glass and load with ice. Prepare the applewood chips and lemon rind into a smoking gun. Hold the tin over the glass and direct a small amount of smoke into the glass. Seal the tin and shake for 20 seconds. Strain into a chilled coupette and drop the bitters onto the finished cocktail. Rim the glass with the twist, then add as garnish.

gaz sez: Heed Tim’s words here—too much smoke can kill this cocktail, but when you get it right, this is one doozy of a drink. The Michter’s forms a fine backbone here, and it stands up to the Punt E Mes very nicely, indeed. Well done, Tim. It’s almost like you know what you’re doing!

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin

Monday, February 11th, 2013

Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.

“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.

30 ml (1 oz) Johnnie Walker Black Label scotch whiskyimages[3]

7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky

22.5 ml (.75 oz) Martini & Rossi Rosso vermouth

10 ml (.33 oz) Drambuie

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) egg whites

2 dashes Angostura bitters

1 dash Angostura orange bitters

1 lemon, as garnish

Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.

gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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101 Best New Cocktails: Lillie’s Pride by Lynn House, Blackbird, Chicago

Saturday, February 2nd, 2013

Adapted from a recipe by Lynn House, Blackbird, Chicago, IL.

60 ml (2 oz) Four Roses Single Barrel bourbon
10 ml (.33 oz) Mathilde black currant liqueur
10 ml (.33 oz) fresh lemon juice
30 ml (1 oz) Maple Spiced Cherry Syrup*
Shake over ice and strain into a chilled cocktail glass.

*Maple Spice Cherry Syrup: Combine 1 quart pitted bing cherries, ½ cup organic maple syrup, 4 teaspoons habanero jelly, and 2 teaspoons ground cinnamon in a large heavy saucepan. Simmer until the cherries start to burst. Cool, then puree and double-strain. Store in the refrigerator.
gaz sez: Lynn’s brilliance shines right through in this drink, and it’s her Maple Spice Cherry Syrup, along with her choice of great bottlings of bourbon and liqueur, that makes it stand out so well. Nicely done, Lynn.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Leather Hammock by Chad Larson, Barrio Lowertown, St. Paul, MN.

Saturday, February 2nd, 2013

Leather HammockAdapted from a recipe by Chad Larson, Barrio Lowertown, St. Paul, MN.

“A riff on a classic Blood and Sand, the mezcal gives a really nice smokey taste along with the snap of the spirit.” Chad Larson.

30 ml (1 oz) Illegal mezcal reposado

22.5 ml (.75 oz) Cocchi Vermouth di Torino

10 ml (.33 oz) Luxardo maraschino liqueur

22.5 ml (.75 oz) fresh orange juice

Brandied cherries, as garnish

1 orange peel ribbon, as garnish

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

gaz sez: This drink will wake you up with a shock. It could be a Corpse Reviver as much as it’s a riff on the Blood and Sand. It makes for a good brunch drink, too, especially if you’re having a smoked salmon omelet or similar.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Lavender Honey Sour by Dre Masso, Lonsdale, London

Saturday, February 2nd, 2013

Lavender Honey Sour (1)

Adapted from a recipe by Dre Masso, Lonsdale 2006, Notting Hill, London, UK.

45 ml (1.5 oz) Irish whiskey

15 ml (.5 oz) Bénédictine

30 ml (1 oz) fresh lemon juice

22.5 ml (.75 oz) honey syrup (2:1)

.5 egg white

3 dashes Peychaud’s bitters

Pinch dried lavender, as garnish

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

gaz sez: This is one of the most elegant drinks in the world. Nice one, Dre.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Last Caress by Dan Carlson, Saul, Brooklyn, NY.

Saturday, February 2nd, 2013

Last Caress

Adapted from a recipe by Dan Carlson, Saul, Brooklyn, NY.

“This one is surprisingly smooth and plays cat and mouse with your mind and palate. At first when you think it’s boozy, it softens; you think it’s crisp and clean, some smoke and spice creeps in; mild sweetness turns dry and bitter. I think this is a good one for someone who can’t make up their mind. Cheers.” Dan Carlson.Last Caress

60 ml (2 oz) Old Overholt rye whiskey

22.5 ml (.75 oz) Bénédictine

7.5 ml (.25 oz) Del Maguey Minero Mezcal

7.5 ml (.25 oz) Luxardo maraschino liqueur

2 dashes Angostura bitters

1 lemon twist, as garnish

Stir swiftly over cracked and large format ice until proper temperature and dilution is achieved. Strain into a chilled coupe. Flame the twist over the drink, then add as garnish. Lift cocktail and pour it into your mouth.

gaz sez: Dan sums this drink up well in his head-note, but I have to add that, for me at least, it’s the mezcal that makes this drink really stand out—it flirts with the Bénédictine very nicely indeed.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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101 Best New Cocktails: La Ninja by Tess Posthumus, Door 74, Amsterdam.

Saturday, January 26th, 2013

Adapted from a recipe by Tess Posthumus, Door 74, Amsterdam.

LaNinja“The Japanese whisky distillers don’t make blends with whiskies other than from the same company. They don’t work together with different distillers and I think this is a pity. So with La Ninja, I created my own little blend inside a frozen coupe glass.” Tess Posthumus.

30 ml (1 oz) Nikka Single Malt Yoichi 10 Year whisky

30 ml (1 oz) Ootori 15 Year whisky

30 ml (1 oz) sesame sugar syrup*

30 ml (1 oz) fresh lime juice

Dash Angostura bitters

1 sesame cookie, as garnish

Shake over ice and fine-strain in frozen coupe. Add the garnish.

*Sesame Sugar Syrup: Combine 2 kg (2.2 lb) sugar, 1L (1 qt) water, 1 kg (2.2 lb) white sesame seeds, and a slice of ginger in a saucepan. Set over medium-low heat and stir till the sugar dissolves; don’t boil or crush the sesame seeds. Reduce the heat and simmer for 10 minutes. Remove from heat, let cool, then cover and set aside for two days. Fine-strain and add two shots of overproof rum.

gaz sez: This is an interesting tack to take with Japanese whisky, and I think that it’s the sesame sugar syrup that brings everything together here. This is a pretty innovative drink that comes together very nicely.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: La Corona de Cuba by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

Saturday, January 26th, 2013

Adapted from a recipe by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

“This is my Bacardi Legacy drink for the 2012 Legacy final. My drink is called La Corona de Cuba, The Crown of Cuba, and eachCLASS Bartender Competition ingredient represents a part of Cuba or its culture: the smokiness of the Laphraoig represents the cigars of Cuba; the earthy notes of coriander are the earth and ground the Cubans are so proud of; the chocolate bitters represent the Mulata aspect, Cuba being a living cocktail of cultures in its own right; and the base being a Daiquiri made with lemon juice instead of lime. The inspiration for my drink came from one Eddie Woelke. Eddie was awarded the title La Corona by Bacardi in the late 1930s for being the first person to sell over 1 million Bacardi drinks. As a pioneer and creator of some classic cocktails, I wish to leave my Legacy too.” Jamie Jones.

60 ml (2 oz) Bacardi Carta Blanca rum

3 coriander sprigs (AKA cilantro)

25 ml (.83 oz) Sherbet*

7.5 ml (.25 oz) Laphroaig scotch whisky

1 egg white

1 coriander sprig, as garnish

5 to 6 dashes Mozart Chocolate bitters, as garnish

Dry- shake, then add ice. Hard-shake for 15 seconds and double-strain into a chilled coupette. Spank the coriander sprig, pluck a leaf, and add as garnish; dash the bitters on the foam.

*Sherbet: If you think of sherbet as a frozen dessert, you must be an American. According to Jamie, in the UK, it’s sour sugar powder. You can make it in bulk, if you wish—just use 2 parts sugar to 1 part lemon juice.

gaz sez: Be very careful with the Laphroaig in this drink—it can take over the whole glass if you’re not very careful with it. However, if you make La Corona de Cuba judiciously, you’ll be sipping an incredibly well-balanced cocktail. The coriander adds a fabulous dimension, too. I don’t have a clue as to how Jamie came up with this list of ingredients, but he did a darned fine job.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Krampus by Erika Joyner, Salt of the Earth, Pittsburgh

Saturday, January 26th, 2013

Adapted from a recipe by Erika Joyner, Salt of the Earth, Pittsburgh, PA.

“The Krampus cocktail is a surprising bright red treat. At first you think the cocktail might be too sweet, then the Campari comes in and cuts it. Then a kick of heat and smooth chocolate finish. It’s like a party for your senses. You can also shake the cocktail with a piece of hot pepper instead of infusing into the vodka. The molasses simple is made by matching equal parts water and molasses.” Erika Joyner.KRAMPUS

60 ml (2 oz) vodka (infused with hot pepper)

30 ml (1 oz) blood orange juice or puree

15 ml (.5 oz) Campari

15 ml (.5 oz) molasses simple syrup

7.5 ml (.25 oz) fresh lemon juice

Cocoa powder, as garnish

Hard-shake over ice and double-strain into a chilled cocktail glass. Add a few shakes of cocoa powder over the drink as garnish.

“Krampus is the dark counterpart of Saint Nicholas, the traditional European gift-bringer who visits on his holy day of December 6th, a few weeks earlier than his offshoot Mr. Claus. Like his American descendant, the bishop-garbed St. Nicholas rewards good kids with gifts and treats; unlike the archetypal Santa, however, St. Nicholas never punishes naughty children, parceling out this task to a ghastly helper from below.

“Known by many names across the continent, such as Knecht Ruprecht, Klaubauf, Pelzebock, Schmutzli and Krampus, this figure is unmistakably evil; he often appears as a traditional red devil with cloven hoof and goatish horns, although he can also be spotted as an old bearded wild-man or a huge hairy beast. He comes to punish the naughty children, and is often depicted carrying them in chains or in a basket to a fiery place below.” From www.krampus.com.

gaz sez: Here’s a spicy dram that jumps all over your mouth then glides down the throat as innocently as a baby. What was that? You ask yourself. Next thing you know you’re going back for more. It’s pretty astounding.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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101 Best New Cocktails: Kiss the Skye by Esther Medina Cuesta, Roux at Parliament Square, London

Saturday, January 26th, 2013

Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London, UK.

“Colin Dunn came to my bar and asked me to create an aperitif with Talisker for the ‘Talisker vs Borough Market’ consumer tasting. He named the drink. The public reaction was really good. Many of them said they will make it for dinner parties at home. And it worked out very well in my menus. Slainte!” Esther Medina Cuesta.Kiss the Skye

3 medium sage leaves

45 ml (1.5 oz) Talisker 10 year old scotch whisky

55 ml (1.83 oz) Lillet Blanc

Slap the sage, throw it into a mixing glass, add liquids and ice, stir. Strain into a frozen cocktail glass.

gaz sez: Sage, sage, sage, sage, sage. I loves me some sage, I do. This extraordinary drink works really well as a hot toddy, too. Be careful, though, it’s one of those potions that keeps you going back for more. And more. And more.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Kirsch Cosmo by Hannah Lanfear, Boisdale, London, UK.

Sunday, January 20th, 2013

Kirsch Cosmo

Adapted from a recipe by Hannah Lanfear, Boisdale, London, UK.

“I discovered this cocktail one night when I insisted on emptying my speed rail and replacing it with kirsch, determined that it could improve or rival any white spirit cocktail, and many it does, but this one was gift and transcends the original Cosmopolitan by a country mile!” Hannah Lanfear.

40 ml (1.33 oz) Miclo kirsch eau de vie

25 ml (.83 oz) cranberry juice

20 ml (.66 oz) fresh lime juice

17.5 ml (.58 oz) Cointreau

2.5 ml (.083 oz) sugar syrup

1 orange twist

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

gaz sez: It’s so seldom that kirsch gets used as a base, and Hannah does the eau de vie proud with this drink. It takes the Cosmo (a much maligned drink that, in my opinion, is a true classic) to a whole different level. Hannah is one of my fave bartenders in London so I’m real happy that she submitted this one.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Japanese Mule by Moses Laboy, Red Rooster, New York City

Sunday, January 20th, 2013

Japanese Mule

Adapted from a recipe by Moses Laboy, Red Rooster, New York City.

“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has created quite the fan base. Cheers!” Moses Laboy.Japanese Mule

1- to 1.5-inch piece fresh ginger

 4 to 5 basil leaves

45 ml (1.5 oz) Yamazaki whisky

15 ml (.5 oz) fresh lime juice

15 ml (.5 oz) simple syrup

2 splashes Peychaud’s bitters

Ginger beer

1 basil leaf, as garnish

Muddle the ginger, then add the basil and lightly muddle in. Add ice and the remaining ingredients except ginger beer. Strain over fresh ice into a collins glass. Top with ginger beer, stir briefly, and add the garnish.

gaz sez: Japanese whisky, as I learned during my fabulous trip to Tokyo and Kyoto last year, is all about balance and harmony, and Moses Laboy really nailed this cocktail on both those fronts, with the Peychaud’s handily adding a few dimensions of complexity to the drink. Nicely crafted, Moses.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails: Hot Buttered Fernet by Bradford Scott Knutson, Swing Wine Bar, Olympia, WA

Sunday, January 20th, 2013

Hot Buttered Fernet

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

22.5 ml (.75 oz) Fernet Branca

22.5 ml (.75 oz) Laird’s Applejack

15 ml (.5 oz) Giffard Abricot liqueur

180 ml (6 oz) apple cider

1 heaping barspoon Buttered Rum Mix*

Combine the Fernet Branca, applejack, and liqueur in a warmed coffee mug. Heat the cider and buttered rum mix (I use a milk steamer). Pour into the mug, serve, and enjoy.

*Buttered Rum Mix: Combine 453 g (1 pound) softened butter, 60 g (1/3 cup) packed brown sugar, 2 teaspoons ground cloves, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and a pinch of salt in a large bowl. Whip together, then store in the refrigerator.

gaz sez: This Knutson guy knows how to get my attention, and this drink paid off very nicely indeed. When I featured the recipe in the San Francisco Chronicle, I noted that the spiced butter comes in handy for a variety of uses—I’ve been adding it to my late-night hot chocolate and brandy, where it works wonders.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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101 Best New Cocktails: Harvard Bullet by Tim Ward, Ritz Bar, Paris, France.

Tuesday, January 15th, 2013

Harvard Bullet

Adapted from a recipe by Tim Ward, Ritz Bar, Paris, France.SAMSUNG

“This cocktail matures in the bottle, it gets better with age the longer it’s in the freezer. Better do one yourself and you will find out. With all my respect to you, Mr Regan.” Tim Ward.

525 ml (17.33 oz) cognac VSOP (I use Martell VSOP Ritz Edition)

135 ml (4.5 oz) Dubonnet Rouge

40 ml (1.33 oz) water

20 or so dashes Angostura bitters

1 orange twist, as garnish

Combine the cognac, Dubonnet, water, and bitters in a 750-ml bottle and freeze overnight but two weeks is even better. A sediment will form so before serving the bottle must be shaken to awake the drink. Pour into a chilled cocktail glass, flame the twist over the drink, then add as garnish. Add a splash of champagne for an aperitif.

gaz sez: Wow! This is a clear example of how bottle-aging makes a fabulous difference to a drink, and since it’s served straight from the freezer this is a high-octane potion, too. I have a bottle of this in my freezer right now, and it’s almost five of the clock, so . . .

 

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Gunslinger by Eric Ho, Melt Bar and Grilled, Lakewood, OH.

Tuesday, January 15th, 2013

Gunslinger

Adapted from a recipe by Eric Ho, Melt Bar and Grilled, Lakewood, OH.Gunslinger

“A favorite among staff at Melt. It is a take on a Moscow Mule using our favorite spirit, bourbon, as well as fresh juice straight from the ginger root for an even spicier kick. So would you like some ‘Bulleit’ in your Gunslinger?” Eric Ho.

4 lemon wedges

1 teaspoon cane sugar

60 ml (2 oz) Bulleit bourbon

15 ml (.5 oz) fresh-pressed ginger juice

Ginger ale

Muddle 3 lemon wedges and the sugar in an old-fashioned glass. Add the bourbon and ginger juice. Stir to incorporate sugar. Fill glass with ice, top with ginger ale and toss to mix. Add the remaining lemon wedge as garnish.

gaz sez: Nice, simple, and incredibly well-balanced. I like this one without the ginger ale, too. Well done, Eric.

Herehere next one below

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Grass Kilt by Brian Miller, formerly of Death & Company, New York City.

Tuesday, January 15th, 2013

Grass Kilt

Adapted from a recipe by Brian Miller, formerly of Death & Company, New York City.

“I got inspired to make this drink through a friend who came back from Puerto Rico and told me stories of how everyone in his family would cut off the top of a coconut and pour scotch into it. At the time, it sounded a little gross. Then while doing a tea tasting with T Salon, they introduced me to their Green Tea with Coconut. From there it was a Reese’s Peanut Butter Cup moment—‘Your scotch is my coconut!’ ‘No, your coconut is in my scotch!’—together they taste great.” Brian Miller.

60 ml (2 oz) Green Tea with Coconut-Infused Famous Grouse scotch whisky

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) pineapple juice

15 ml (.5 oz) Acacia Honey Syrup*

7.5 ml (.25 oz) Don’s Spices #4**

Shake over ice and strain into a chilled coupe.

*Acacia Honey Syrup: Mix 2 parts honey and 1 part warm water. Keep refrigerated.

**Don’s Spices #4: Muddle 0.3 oz of cinnamon bark in a saucepan. Add 200 g (1 cup) sugar and 240 ml (1 cup) water. Bring to a boil, stirring occasionally. Then reduce heat to a simmer and cover for 5 minutes. Remove from stove and keep covered overnight. The next day, strain the syrup and keep refrigerated.

gaz sez: Possibly the weirdest mother of a drink in this year’s 101 BNC. And Brian’s pretty weird himself. Make this one if you’d like to see a miracle when all these flavors come together as one. Incredible.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Gentle-man old fashioned by Martin Hudak, Dublin Cafe – whiskey and drink bar, Presov, Slovakia

Monday, January 7th, 2013

Gentle-man old fashioned (1)Gentle-man old fashioned

Adapted from a recipe by Martin Hudak, Dublin Cafe – whiskey and drink bar, Presov, Slovakia.

“This drink was created because one of the most beautiful competition in Slovakia – Bar amazement revolution contest 2011. Thanks to the Bartenders for life – Stan Vadrna, Pernod Ricard, my personal mentor Tomas Callo and every hard morning of creaturing this treasure. It’s gorgeous to share combinations of aged whiskey with vanilla ending, unique linden liqueur from Czech Republic, fresh juice from my homeland of apples, and little bit of lime and bitters. Cheers to every ladies and gentlemans!” Martin Hudak.

30 ml (1 oz) Jameson 12 Year Old Special Reserve Irish whiskey

30 ml (1 oz) apple juice

15 ml (.5 oz) Cordial Becherovka

5 ml (.17 oz) fresh lime juice

2 dashes The Bitter Truth Jerry Thomas’ Own Decanter bitters

1 lemon twist, as garnish

Stir over ice and strain into a chilled old-fashioned glass filled with ice. Add the garnish.

gaz sez: Just what the world needed: Another genius Slovak bartender! Martin nails this one by understanding exactly how to use Becherovka to provide sparkling highlights without stealing the scene completely. We’ll hear more from Martin Hudak. Trust me.

Herehere next one below

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Freetown Forever by Lars Erik Lyndgaard Schmidt, Byens Lys, Christiana, Copenhagen

Monday, January 7th, 2013

Freetown Forever

Adapted from a recipe by Lars Erik Lyndgaard Schmidt, Byens Lys, Christiana, Copenhagen.

eMail to Lars, December 1, 2011: FYI: I was just interviewed by the NY Times about drinks with weird ingredients and I forwarded your recipe to them because of the sea buckthorn juice which is unusual in the USA. Just got myself a bottle—it’s weird!

Reply from Lars, later that same day: All right… Such a surprise. That would be it if FREETOWN FOREVER would be printed in NY Times. It’s based on all local ingredients. Fresh and with a huge amount of antioxidant. We serve it weekly to our event Science & Cocktail. [We] invite professors from around world its growing event here in Copenhagen, Denmark. It’s all free for public.

50 ml (1.65 oz) golden Danish aquavit

30 ml (1 oz) sea buckthorn juice

15 ml (.5 oz) fresh lemon juice

20 ml (.66 oz) local golden honey

1 lemon twist

Stir over ice and strain into a chilled coupette. Squeeze the twist over the drink, then discard.

gaz sez: The following is straight from Wikipedia, so it must be true, right? “Christiania, also known as Freetown Christiania (Danish: Fristaden Christiania) is a self-proclaimed autonomous neighbourhood of about 850 residents, covering 34 hectares (85 acres) in the borough of Christianshavn in the Danish capital Copenhagen. Civic authorities in Copenhagen regard Christiania as a large commune, but the area has a unique status in that it is regulated by a special law, the Christiania Law of 1989 which transfers parts of the supervision of the area from the municipality of Copenhagen to the state. It was closed by residents in April 2011, whilst discussions continued with the Danish government as to its future, but is now open again.”

Scandinavian bartenders are beginning to make their presence known in the international arena, and this drink serves to show us that some of them have style all their own. I urge you to try this drink, and if you do, you’ll be encountering sea buckthorn juice. It’s one of the weirdest flavors I’ve even encountered. It’s sour, vinegary, sweet, and fruity. Like nothing I’ve ever encountered before.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Foxeye by Spyros Patsialos, Faltso Bar, Athens, Greece.

Saturday, December 29th, 2012

Foxeye

Adapted from a recipe by Spyros Patsialos, Faltso Bar, Athens, Greece.

45 ml (1.5 oz) Bloom gin

30 ml (1 oz) Dubonnet Rouge

20 ml (.66 oz) Disaronno

1 barspoon Fernet Branca

Stir over ice and strain into a chilled cocktail glass.

gaz sez: Nice, simple, and one of those drinks that keeps you coming back for more. It’s good to see the Disaronno put to such great use here—Spyros knows exactly how to employ her charms.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Fosbury Flip by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland

Saturday, December 29th, 2012

Fosbury Flip

Adapted from a recipe by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland.

“Winning original Drambuie drink created for the Drambuie UK Cocktail Competition 2010. The drink was named after a mythical story I created whilst waiting to present my drinks, which revolved around Dick Fosbury’s favourite spirit being Drambuie, and his increased consumption of eggs due to being an athlete. Simon Difford and Jamie Stephenson were engrossed as I regaled them with this tale, before revealing the truth toward the end of my presentation. . . . Dick Fosbury was the creator of the Fosbury Flop, hence the link between eggs, Drambuie, and this drink name.” Adam Elmegirab.

1 barspoon caraway seeds

50 ml (1.65 oz) Drambuie

25 ml (.83 oz) Bacardi 8 Años rum

1 large egg (preferably free range)

2 dashes Bittermens Xocolatl Mole bitters

5 ml (.17 oz) sugar syrup

Grind rock salt

Grind black pepper

Muddle the caraway seeds in a mixing glass, add the liquor and steep for 2 minutes. Add remaining ingredients and dry-shake for 5 seconds, then add ice and shake for a further 10 seconds. Strain into a chilled goblet.

gaz sez: The story of the Fosbury Flop is a good enough reason to make this drink, I believe. And when you do make it, get ready to be impressed. Caraway teases Drambuie elegantly here, and the salt and pepper are a master-stroke. Nicely conceived, Adam.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Foreword by Nick Caputo, Eight Bar, Falmouth, UK.

Saturday, December 29th, 2012

Foreword

Adapted from a recipe by Nick Caputo, Eight Bar, Falmouth, UK.

“Created by me, Nick Caputo for the UK Cask Roadshow finals. Simple and inspired by the Last Word. Works with many tequilas, not just Ocho. The first taste gives the ripe agave and saltiness of the tequila, which is balanced by the lime which then opens your palate to the pêche. Its sweetness lends body to the tequila and pulls all the flavour to the Chartreuse. The pepper spice adds depth, complementing the tequila as the finish rolls back to the tequila. Lots of length and flavour in the drink. Thought that replacing gin with tequila would be a great partner for Chartreuse and the pêche instead of maraschino gave body and balance. Left without garnish as the saltiness of tequila and pepper nose on green Chartreuse leaves a wonderful aroma. Enjoy.” Nick Caputo.

35 ml (1.17 oz) Ocho tequila reposado

25 ml (.83 oz) crème de pêche

25 ml (.83 oz) fresh lime juice

15 ml (.5 oz) green Chartreuse

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

gaz sez: Nick has provided his own commentary for this drink, and it’s pretty much spot on, too. He has given me an opportunity, though, to reiterate how much I love Ocho tequila. Who would have thought that a man as old as Tomas Estes could have produced such a sterling product?

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails: Foraged Manhattan by Victoria D’amato-Moran, San Francisco

Friday, December 28th, 2012

Foraged Manhattan

Adapted from a recipe by Victoria D’amato-Moran, San Francisco. (Picture by Lou-Bustamante)

“I belong to the San Francisco Mycological Society. My grandfather was an original member in 1968. I joined 1.5 years ago and the first thing that came to my head was, “How do I use mushrooms in a drink?” A fellow forager hunted with me and she collected Candy Cap Mushrooms, dried them and gave me a few ounces.” Victoria D’amato-Moran.

45 ml (1.5 oz) rye whiskey

22.5 ml (.75 oz) Cinzano Rosso

15 ml (.5 oz) Cent’Anni Cocktail Candy Cap Mushroom Spirit Syrup*

Stir over ice and strain into a chilled cocktail glass.

*Cent’Anni syrups are available from www.centannicocktails.net.

gaz sez: Victoria D’amato-Moran is an old friend, and she’s been reinventing ways to look at the craft of the cocktailian for many a year. Here we have a Manhattan with mushroom syrup, and it comes together very nicely, indeed. Things never get boring when Victoria D’amato-Moran’s around.

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101 Best New Cocktails, 2012: Flying Rob Roy by Steffen Goubeaud, Roomers, Frankfurt

Monday, December 24th, 2012

Flying Rob Roy

Adapted from a recipe by Steffen Goubeaud, Roomers, Frankfurt, Germany.

50 ml (1.65 oz) Johnnie Walker Gold Label scotch whisky

30 ml (1 oz) Bottled Aged Blend*

2 dashes Peychaud’s bitters

Stir over ice and strain into a chilled cocktail glass.

*Bottled Aged Blend: Combine equal parts of Lillet Rouge and Carpano Antica Formula in a bottle with the zest of 3 lemons. Allow to age for 4 weeks.

gaz sez: This is one of the best drinks in this book. And yes, I’m swayed by the fact that Johnnie Walker Gold is my all-time favorite blend, but when it meets the pretty spectacular Bottle Aged Blend in the mixing glass, the scotch welcomes it with open arms, and the two of them embrace the Peychaud’s bitters with passion. Try this one. You’ll like it.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Firebird by Darren Crawford, Bourbon & Branch, San Francisco

Monday, December 24th, 2012

Firebird

Adapted from a recipe by Darren Crawford, Bourbon & Branch, San Francisco.

“This drink just won a cocktail competition last night in SF at 15 Romolo for their inaugural Booze and Brew Brawl. St. George Spirits uses a beer mash from Sierra Nevada Brewing to make their single malt whiskey so naturally I chose to pair it with an IPA. The results are downright delicious. Hope you enjoy. Cheers!” Darren Crawford.

45 ml (1.5 oz) St. George Single Malt whiskey

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) apricot liqueur (peach also works)

7.5 ml (.25 oz) nocino

7.5 ml (.25 oz) turbinado syrup

2 dashes Fee Brothers Old Fashion bitters

30 ml (1 oz) Firestone Union Jack IPA

1 orange twist, as garnish

Combine all ingredients except beer in a mixing glass with ice. Shake and strain into a collins glass with fresh ice. Float the beer on top. Flame the twist over the drink, then add as garnish.

gaz sez: I go way back with the guys at St. George Spirits—they were pioneers in the craft distilling movement, and they did much to help popularize artisanal spirits, so this recipe caught my eye as soon as I opened the email. The fact that they use Sierra Nevada pale ale to make their whiskey helps, too—I drink upward of 365 bottles of that stuff each and every year.

            The rich walnut flavors from the nocino (I used Nocino della Cristina from Napa) and the fruity notes from the apricot liqueur (I used Rothman and Winter), marry well with the St. George single malt, the pale ale adds a dryness to the drink, the turbinado syrup brings richness, and the Fee Brothers Old Fashion bitters ties the knot. Pretty spectacular drink is the Firebird. Well done, Darren.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Explicit Manhattan aka Gaz’s Birthday Manhattan by Timon Salomez, Gent, Belgium

Monday, December 24th, 2012

Explicit Manhattan aka Gaz’s Birthday Manhattan

Adapted from a recipe by Timon Salomez, Gent, Belgium.

60 ml (2 oz) Eagle Rare 10 Year-Old bourbon

15 ml (.5 oz) La Guita Manzanilla sherry

2 dashes Regans’ Orange Bitters No. 6

1 dash Gaz’s Birthday bitters*

1 lemon twist, as garnish

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

*Gaz’s Birthday Bitters: Combine 400 ml (13.3 oz) Bacardi 151 proof rum, 100 ml (3.3 oz) Pampero Blanco rum White, 15 g (.5 oz) dried orange zest, 11.2 g (.4 oz) calamus root, 11.2 g (.4 oz) burdock root, 11.5 g (.4 oz) oak bark, 7.6 g (.25 oz) cardamom pods, and 2 barspoons of Tonic Extract syrup (recipe from http://www.imbibemagazine.com/Homemade-Tonic-Water-Recipe). Let macerate in a sealed jar for 2 weeks, shaking daily. Filter, add 500 ml (16.5 oz) water to the residue and filter that. Blend the two and bottle it.

gaz sez: Naming your homemade bitters for me goes a long way toward getting your drink chosen for this book, but that’s not the only reason I chose this baby. I just love the way in which the sherry flirts with the Eagle Rare in this. It’s akin to salted caramel—the sherry boosts all the flavors of the whiskey. The bitters bind the drink, and they’re well worth making, too. Show me anything with burdock that’s not worth making. Takes me right back to my boyhood, it does.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails 2012: Emerald City by Troy Tindal, Prairie Ale House, Minneapolis, MN.

Thursday, December 20th, 2012

Emerald City
Adapted from a recipe by Troy Tindal, Prairie Ale House, Minneapolis, MN.

1/4 Granny Smith apple

5 to 6 mint leaves

22.5 ml (.75 oz) orgeat syrup

15 ml (.5 oz) fresh lime juice

60 ml (2 oz) Tanqueray No. TEN gin

7.5 ml (.25 oz) green Chartreuse

1 mint leaf, as garnish

Muddle the apple, mint, orgeat, and lime juice well. Add ice and the remaining ingredients. Shake hard and double-strain into chilled cocktail glass. Add the garnish.
gaz sez: I love the way that the orgeat dances with the Chartreuse in this one, and the Tanqueray No. TEN shines right on through everything, too. For a relatively mild-mannered gin, it certainly makes its presence known here.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Elderflower Tickle by Curtis Cheney, Del Frisco’s, Fort Worth, TX.

Tuesday, December 18th, 2012

Elderflower Tickle
Adapted from a recipe by Curtis Cheney, Del Frisco’s, Fort Worth, TX.

1/2 lime, quartered

3 to 5 mint leaves

60 ml (2 oz) St. Germain

120 ml (4 oz) champagne

Squeeze lime pieces into an ice-filled shaker. Add mint and St. Germain. Hard-shake for 7 seconds until the mint has been broken up into very small pieces. Pour into chilled cocktail glass at the same time as you add champagne.

gaz sez: How very simple, and how very elegant, too. This drink comes together beautifully.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: El Momento Perfecto by Daniel Bovey, Sahara Bar, Reading, UK.

Tuesday, December 18th, 2012

El Momento Perfecto

Adapted from a recipe by Daniel Bovey, Sahara Bar, Reading, UK.

“I am a cocktail bartender in the UK. I have a cocktail in the Bacardi Legacy final and was hoping that I could get you to mention it in your newsletter? All the info on why I chose this drink, inspiration, a vid of me making it and other sources are all on my website (http://www.elmomentoperfecto.co.uk/). If you need anything from me please let me know.” Dan Bovey.

45 ml (1.5 oz) Bacardi Superior rum

25 ml (.83 oz) Lillet Blanc

20 ml (.66 oz) Byrrh

10 ml (.33 oz) Campari

4 dashes orange bitters

1 barspoon strong marmalade

1 lemon twist, as garnish

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

gaz sez: Here’s a complex treat if ever there was one. I must admit to being a big marmalade fan, and that’s the element that binds this cocktail together, I believe. The Bacardi is merely a spicy backdrop for this drink, but she serves her purpose well. Byrrh, on the other hand, brings a lot to this party, and it’s now available in the USA—a good search engine will find it for you. Big thanks to Eric Seed (Haus Alpenz: alpenz.com) for making so many almost-forgotten ingredients back to the shelves. You’ve done the bartending community a big service, Eric.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Eavesdropper by Houston Eaves, East Side Showroom, FINO, Austin, TX.

Tuesday, December 18th, 2012

Eavesdropper

Adapted from a recipe by Houston Eaves, East Side Showroom, FINO, Austin, TX.

“This drink has a great balance of sweet and savory, and has proven to be popular with the spice-loving population of Austin, Texas.” Houston Eaves.

52.5 ml (1.75 oz) Rittenhouse 100 proof Bottled-in-Bond straight rye whiskey

15 ml (.5 oz) green Chartreuse

15 ml (.5 oz) honey syrup (3:1)

15 ml (.5 oz) fresh lemon juice

2 thin slices fresh jalapeño (reserve 1 slice as garnish)

Hard-shake over ice and double-strain into a chilled coupe or cocktail glass. Float the second jalapeño as garnish.

gaz sez: Here’s a weird one for you. It’s a little confusing in the mouth since you’re never quite sure whether to pay attention to the Chartreuse or the jalapeño. Nevertheless, I found myself going back for more and more sips of the Eavesdropper. It’s a keeper, I think.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Dusky Violette by Japhet Bower, The Bistro @ Courtyard by Marriott, Toronto.

Tuesday, December 18th, 2012

Dusky Violette
Adapted from a recipe by Japhet Bower, The Bistro @ Courtyard by Marriott, Toronto.

“It’s vegetal like a Bloody Caesar but so much better because there’s no salt. Biotta beet juice from Whole Foods is a quick fix but I’ve also tossed a bushel of beets into a juicer (I like to add a couple of carrots to round out the flavor a bit).” Japhet Bower.

45 ml (1.5 oz) Beefeater 24 gin

45 ml (1.5 oz) beet juice

30 ml (1 oz) lime juice

15 ml (.5 oz) Ginger Syrup*

4 cilantro sprigs

1 slice ginger, as garnish

Stir over ice, gently muddling the cilantro with the spoon. Strain into a chilled flute and add the garnish.

*Ginger Syrup: Take 2 parts sugar to 1 part water (I use organic cane sugar with a pinch of demerara). Grate a medium-sized portion of ginger into the pot and boil for 2 minutes. Let it simmer at a lower heat for another 5 minutes. Let it cool. Add some more grated ginger and muddle it. Let it steep until it has enough kick. Strain and bottle.

gaz sez: This is a very well-executed quaff indeed, and the way in which the ginger harmonizes with the beet juice is pretty heavenly.  I find savory drinks made without tomato juice to be very interesting, and this one is very well thought out.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Dopo Cena by Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland

Friday, October 19th, 2012

Dopo Cena

Adapted from a recipe by Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland.

“Seen @: The Mixing Star European Final (London) // 16.11.10.” Adrian Gomes.

30 ml (1 oz) Disaronno (or amaretto)

30 ml (1 oz) kirsch

12.5 ml (.42 oz) maraschino liqueur

25 ml (.83 oz) fresh lemon juice

5 ml (.17 oz) sugar syrup

1 dash egg white

1 dash Angostura bitters

1 cherry with stem, as garnish

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

gaz sez: This looks like a very silly drink at first, and I almost didn’t bother to test it, but there was something about this formula that made me keep going back to it, trying to imagine how it could possibly work. Eventually I figured it would be quicker to just make the damned thing, and boy, am I glad I did. You will be, too. Promise.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Devil’s Soul by Ted Kilgore, Taste, St. Louis, MO.

Thursday, October 18th, 2012

Devil’s Soul

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

“This drink falls into the category I like to call short and evil. Created for Halloween.” Ted Kilgore.

45 ml (1.5 oz) Rittenhouse rye whiskey

15 ml (.5 oz) Sombra mezcal

15 ml (.5 oz) Averna amaro

7.5 ml (.25 oz) St. Germain

7.5 ml (.25 oz) Aperol

1 orange twist, as garnish

Stir over ice for 30 to 45 seconds and strain into a chilled coupe. Flame the twist over the drink, then add as garnish.
gaz sez: Yet again Ted Kilgore, the Crazy Bastard from Missouri, put together ingredients that absolutely positively do not belong in the same glass. And yet again he’s come up with a fabulous drink. Well done, Ted. You Crazy Bastard.

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: Dark Dagger by Lorenzo Miglietta, Library Bar, London, UK.

Thursday, October 18th, 2012

Dark Dagger

Adapted from a recipe by Lorenzo Miglietta, Library Bar, London, UK.

“The Gold Dagger Award was an award given annually by the Crime Writers’ Association for the best crime novel of the year. From 1995 to 2002, The Macallan has been the sponsor of it. The cocktail is actually quiet dark because of Averna, and for this is called the Dark Dagger.” Lorenzo Miglietta.

5o ml (1.65 oz) The Macallan 12 Years Old scotch whisky

20 ml (.66 oz) Averna amaro

.5 ml (.17 oz) fig liqueur

1 fig slice, as garnish

Combine over ice and throw (mix by straining from one vessel to another). Strain into a chilled cocktail glass and add the garnish.

gaz sez: Ah, The Macallan. What a damned fine whisky is the Macallan. It seems a shame to add anything but a few drops of spring water to this fine scotch, but on the other hand it would be an even bigger shame to make this fabulous drink with anything less than The Macallan. It really holds its own here, and not many other scotches could do that.

I’m not sure which fig liqueur Lorenzo uses in this drink, but it’s the fig liqueur that holds this baby together. I went for the Briottet Crème de Figue when I tested this recipe, and it worked very well indeed. Here’s a nice simple drink that proves that scotch is a great base for cocktails. Thanks, Lorenzo.

This is one of 2012’s 101 Best New Cocktails.

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

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World Class 2012: Tien Tiep Pham, Vietnam

Thursday, October 18th, 2012

Here’s a shot I took of Tien Tiep Pham, this year’s finalist from Vietnam.  This guy did our craft real proud, and a better smile I’ve never seen on a bartender!

There are his recipes from the Retro-Chic round

Classic Chic – Whisky Sour

Glass: Old Fashioned

Garnish: Cherry and half lemon slice

Method: Shake and strain over cubed ice

60ml Johnnie Walker Gold Label

30ml Lemon juice

2 tbsp brown sugar

 

Twisted Chic – Sparkling Dimples

Glass: Martini

Garnish: Ginger, Buddha’s hand, lemon

Method: Muddle grapefruit, then shake rest of ingredients except champagne, strain and top with champagne

50ml Tanqueray No. TEN

30ml Champagne

15ml Sweet vermouth

3 pieces pink grapefruit

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101 Best New Cocktails, 2012: Court of the Crimson King by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada

Sunday, September 30th, 2012

Court of the Crimson King
Adapted from a recipe by Wes Galloway, Black Beans Steakhouse and Lounge, Port Hope, Canada.

“Delicious, festive cocktail… everyone says it tastes like Christmas! When you see its gorgeous colour, the origin of its name will be quite evident. Cheers!” Wes Galloway.

30 ml (1 oz) ruby port

22.5 ml (.75 oz) kirsch

15 ml (.5 oz) apricot brandy

7.5 ml (.25 oz) Campari

5 drops Cinnamon Tincture*

1 orange twist, as garnish

Stir over ice and strain over good, solid ice cubes in an old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

*Cinnamon Tincture: Tightly pack a mason jar with quality cinnamon bark (not stick, as they are steamed before they are rolled and lose some intensity). Top up with high-proof vodka or grain alcohol and let sit for 6 weeks. Strain through a coffee filter and bottle. This is a very versatile tincture that tends to come in handy.

gaz sez: Wow! This baby’s all over the place. How the hell Wes thought to put all of these ingredients together in a glass is completely beyond me. The formula looks like this drink was created so that some guy threw a big party and these were the only things left the next morning so he mixed them all together!

That said, though, I really love this drink, and I think it says much for Wes’ ability to figure out what will go with what. The kirsch adds a fine backbone to the drink, and everything else seems to play off that. This is one of those drinks that’s very interesting on oh-so-many levels.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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

 

 

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101 Best New Cocktails, 2012: Constant Gardener by Tom Macy, Clover Club, Brooklyn, NY.

Saturday, September 29th, 2012

Constant Gardener

Adapted from a recipe by Tom Macy, Clover Club, Brooklyn, NY.

“While brainstorming cocktails for the spring menu, this was one of those flavor combo ideas that actually worked out. Isn’t it nice when it works the same in the glass as it did in your head?” Tom Macy.

4 small pieces red bell pepper

22.5 ml (.75 oz) crème de pêche

7.5 ml (.25 oz) simple syrup (1:1)

60 ml (2 oz) Flor de Cana 4 Year Old rum

22.5 ml (.75 oz) fresh lime juice

Muddle the bell pepper, crème de pêche, and syrup in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a chilled coupe.

gaz sez: Did someone say peaches and peppers? Count me in. What a startlingly great combination. Not to mention the fabulous rum that Tom uses here. Seems to me that this could be served as a summertime soup, too. What think?

This is one of 2012’s 101 Best New Cocktails.

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101 Best New Cocktails, 2012: CJ750 by Pablo Toledo, Cvrve, Shanghai

Sunday, September 23rd, 2012

CJ750

Adapted from a recipe by Pablo Toledo, Cvrve, Shanghai.

“I came up with this modern twist of the Sidecar, that’s why the name. Here in Shanghai we have a big French and European colony, they like this motorbike called CJ750. That is also a similar version of the sidecar motorbike. So in the streets you always see one a day, it became a popular bike around here.

Cognac and orange is a great combination. And what better to enhance the orange flavor and help with the sweetness than Cointreau? The rest comes by itself. The fresh orange, the elderflower notes thanks to the syrup and the cloves as aromatic garnish that helps with the nose and match with the clove flavor of the Jerry Thomas bitters. Is a must try. The fresh orange juice and the mint help to power the concept of a refreshing cocktail by the look and the aroma. The cognac glass feels powerful in the hand. The whole experience and the why of the cocktail makes it very attractive. I hope you like it.” Pablo Toledo.

40 ml (1.33 oz) Hennessey VSOP cognac

15 ml (.5 oz) Cointreau

10 ml (.33 oz) Monin elderflower syrup

40 ml (1.33 oz) orange juice

1 dash The Bitter Truth Jerry Thomas’ Own Decanter bitters

1 orange wheel studded with 5 cloves, as garnish

Mint sprig, as garnish

Put the ingredients together and shake nicely but not hard. We don’t want much air in this one. Place the orange wheel with the cloves (which represent the stars of the CJ750 motorbike) in a chilled cognac glass. Double-strain and finish with the mint sprig and a short straw to make the nose get close to the mint, is very important you do that. It will give a more fresh cocktail final perception with those aromas.

gaz sez: I’m a real sucker for aromatic garnishes, and the mingling of cloves, oranges, and mint in this drink comes together really nicely. And these fragrances meet a beautifully balanced cocktail in the throat, with the Jerry Thomas’ bitters bringing a fabulous complexity to the party. It’s also nice to see that our bartender brothers and sisters in China are doing such a great job. I gotta find a way to get there one of these days. Thanks, Pablo—you done yourself proud.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Cherry Cobbler by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.

Sunday, September 23rd, 2012

Cherry Cobbler
Adapted from a recipe by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.

“The bitter-sweet flavor of the Luxardo cherries works really well with the ruby port and the rye. The orange bitters and the orange flower water brighten this cocktail and add to its complexity. Delicious in summer or winter!!” Cris Dehlavi.

2 Luxardo cherries

1 quarter-sized orange peel

30 ml (1 oz) Michter’s Real rye whiskey

30 ml (1 oz) ruby port

4 to 5 drops Regans’ Orange Bitters No. 6

4 to 5 drops orange flower water

Muddle the cherries and orange peel in a short glass. Add remaining ingredients, then fill glass with ice; stir briefly.

gaz sez: The Luxardo cherries and the orange flower water are the ingredients that really make this cocktail come alive. They band together to release a beautifully flowery perfume note that reaches the nose as the port-whiskey combination fair glides down the throat. This baby will go down well with your Manhattan-sipping regulars, I think.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Celery Cooler by Jose Luis Leon, Licoreria Limantour, Mexico City

Sunday, September 23rd, 2012

Celery Cooler

Adapted from a recipe by Jose Luis Leon, Licoreria Limantour, Mexico City.

“Super fresh, is a good drink option for the summer.” Jose Luis Leon.

3 celery sticks

50 ml (1.65 oz) Autentico Tequila Alacran

25 ml (.83 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

2 dashes celery bitters

Salt and pepper

1 cherry tomato, as garnish

1 celery stick, as garnish

Muddle the celery and tequila in a mixing glass. Add ice and the remaining ingredients. Shake and strain into a highball glass with crushed ice. Add the garnishes.

gaz sez: Jose knows his stuff, and he keeps it nice and simple here when he performs a ceremony to bring two ingredients that seem to have been made for each other. Tequila and celery are natural-born lovers, and together they really kick ass in this drink. Thanks for this one, Jose. It’s a doozy.

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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

 

 

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101 Best New Cocktails, 2012: Cardamom and Orange Rye Flip by Adrian Orr, Boudoir, Glasgow, Scotland

Sunday, September 23rd, 2012

Cardamom and Orange Rye Flip

Adapted from a recipe by Adrian Orr, Boudoir, Glasgow, Scotland.

10 cardamom pods

1 orange half

40 ml (1.33 oz) Michter’s Real rye whiskey

15 ml (.5 oz) Grand Marnier

20 ml (.66 oz) fresh lemon juice

15 ml (.5 oz) simple syrup

1 egg

Muddle the cardamom and orange in a mixing glass. Add ice and the remaining ingredients. Shake and double-strain into a chilled champagne coupette.

gaz sez: If you’ve tasted Regans’ Orange Bitters No. 6, you’ll know that I’m very fond of marrying oranges with cardamom, so this drink is a natural fit for this year’s 101 Best New Cocktails. Although Adrian doesn’t call for it, I recommend that you dry shake this to emulsify the egg thoroughly before adding ice to your mixing glass. Everything else about this potion comes together intuitively, and the ingredients indicate a good sense of taste on the part of Adrian Orr. Nicely put together, Adrian.

 

This is one of 2012’s 101 Best New Cocktails.

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

Click HERE to order 101 Best New Cocktails 2012

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

101 Best New Cocktails, 2012:

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101 Best New Cocktails, 2012: Butter Lemon Smokeby TJ Vytlacil, Blood & Sand, St. Louis, MO.

Monday, August 27th, 2012

Butter Lemon Smoke

Adapted from a recipe by TJ Vytlacil, Blood & Sand, St. Louis, MO.

“This drink as taken my bar by storm thanks to one happy guest. The name came from my guest. He is a local musician and told me he likes spice, smoke, citrus and softness. Great descriptors considering he had never really been a cocktail consumer but was interested in what I was doing. After putting this together he said ‘it tastes like butter, lemon and smoke.’ That’s how he orders it now and the drink has become a fun staple. I’m currently using The Fine blended brandy with The Compass Box Peat Monster.” TJ Vytlacil.

45 ml (1.5 oz) Compass Box Peat Monster scotch whisky

30 ml (1 oz) Germain-Robin brandy

22.5 ml (.75 oz) green Chartreuse

22.5 ml (.75 oz) Bénédictine

1 lemon twist, as garnish

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

gaz sez: I loves me some Peat Monster, and I especially loves me some Peat Monster when it’s well handled in a mixing glass. Here’s another scotch-based masterpiece that goes to show David Embury that whisky isn’t always “a grouchy old bachelor that’s seldom in a marrying mood.” Nicely done, TJ.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Bustier by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia

Monday, August 27th, 2012

Bustier
Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA.

“A riff on the Boulevardier, which is itself a riff on the Negroni. Pronounced the French way, it shares with its namesake a way of captivating your attention.” Alicia Leslie.

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Cocchi Americano

22.5 ml (.75 oz) St. Germain

1 dash rhubarb bitters

1 grapefruit twist, as garnish

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

gaz sez: According to my old friend Ted “Dr. Cocktail” Haigh (http://www.imbibemagazine.com/): “One amply palatable drink of that milieu, The Boulevardier, appeared in Harry’s 1927 bar guide, Barflies and Cocktails. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named The Boulevardier . . . Obviously, this is a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.”

Well, you learn something every day, don’t you? Especially when Doc Cocktail is around.

The Bustier, though, is a horse of a very different color, and it doesn’t remind me of a Negroni in the least—Cocchi Americano and St Germain are a far cry from Campari and sweet vermouth. In the Bustier, though, we see Plymouth gin providing a very sturdy base, and playing the genial host to the other two ingredients, which wrestle each other on the tongue, each vying for attention. The result is one very complex potion that deserves applause. Well done, guys.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Butter Pecan Sazerac by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.

Monday, August 27th, 2012

Butter Pecan Sazerac

Adapted from a recipe by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.

“Working for the Rockpool group, I have access to one of the best kitchens in Australia, guided by one of the best chefs in Australia (Neil Perry). Rockpool Bar and Grill has always been about twisted classics, thus I created this twist on one of my favourite classics. This is a great digestif with a very silky, buttery texture in the mouth and a great full-flavoured finish. Enjoy!! For more information on Rockpool visit Rockpool.com!” David Nguyen-Luu.

Absinthe, as rinse

30 ml (1 oz) Pecan-Washed Woodford Reserve Bourbon*

30 ml (1 oz) Hennessy VSOP cognac

15 ml (.5 oz) brandy de jerez

5 dashes Peychaud’s bitters

5 ml (.17 oz) sugar syrup

1 orange twist, as garnish

Rinse a sazerac glass with ice and absinthe. Shake over ice and double-strain into the glass. Run the twist over the rim of the glass, then add as garnish.

* Pecan-Washed Woodford Reserve Bourbon: Roast 200 g (8 oz) pecans at 350°F until golden. Melt 150 g (1.5 sticks) unsalted butter with 100 g (1/2 cup) muscovado sugar in a large pot. Stir in the nuts and one 750-ml bottle of Woodford Reserve bourbon. Let settle overnight in fridge. The next day, strain bourbon from butter and pecan mixture using muslin cloth, leaving pecan washed bourbon.

gaz sez: Jeez, this is one helluva drink, and yes, it’s worth going to the trouble of making the pecan-washed whiskey. It’s actually a very simple process, and the resultant drink is something that your customers are likely to return to your joint for over and over again.

It’s also great to hear how proud David is of the place where he works, and the chef there. Loyalty such as his comes only from great management. Congrats to David for this great twisted classic, and to the Rockpool group for being supportive of their workers.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Booker’s Notion by Mark Buettler, The Bedford, Brooklyn, NY.

Monday, August 27th, 2012

Booker’s Notion

Adapted from a recipe by Mark Buettler, The Bedford, Brooklyn, NY.

2 brandied cherries

4 mandarin orange slices

1 quarter of a lemon, cut into 2 wedges

45 ml (1.5 oz) Booker’s bourbon

22.5 ml (.75 oz) Ramazzotti amaro

15 ml (.5 oz) Stirrings Blood Orange bitters

Muddle the cherries in the bottom of a double rocks glass and set the glass aside. Muddle the mandarin and lemon in a mixing glass. Add ice and the remaining ingredients. Shake well and strain into the prepared rocks glass.

gaz sez: My, oh my. What a bold mother of a drink is this baby. God only knows how Mark came up with this formula. And God only knows why it works so well, but it does. Be careful with this baby. Wait 30 minutes before ordering a second one. Trust me.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails, 2012: Black Lodge by Tommy Klus, Kask, Portland, OR.

Saturday, August 25th, 2012

Black Lodge

Adapted from a recipe by Tommy Klus, Kask, Portland, OR.

“This was part of a cocktail that was going to be two versions. While I have not perfected the White Lodge yet, the Black Lodge remains a favorite at Kask. I’d say it lives in the Manhattan family, using Cynar and Regans’ as the bitters and the 400 year old recipe of rouge adds a nice subtle hint of the bittered cherry. The White Lodge was going to be an un-oaked clear spirit version.” Tommy Klus.

45 ml (1.5 oz) Michter’s Single Barrel rye whiskey

15 ml (.5 oz) Cynar

15 ml (.5 oz) Roi René Rouge cherry liqueur (by Combier)

15 ml (.5 oz) Carpano Antica Formula

1 dash Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Stir quietly over ice and strain over a large piece of ice resting in a chilled double old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

gaz sez: Big thanks to Tommy Klus for turning me onto a liqueur I’d never heard of before I saw this recipe. The Combier Rouge is pretty darned fabulous. Here’s what their web site says about the product:

Roi René Rouge’s all-natural cherry liqueur recipe has never been modified from the original 17th century ingredient list and manufacturing process developed by the highly revered Benedictine nun, Reverend Mother Gautron of the Benedictine Abbey of Saumur. Comprised of a blend of hand-picked wild guignes cherries from France and morello cherries from southern England (chosen for their sweet and sour flavors), Roi René Rouge is a gentle but sweet cherry liqueur that will make any cocktail blush.

And it’s this cherry liqueur that provides the bond that’s needed to wed the Cynar and the Carparno Antica Formula (and the fabulous orange bitters, of course . . .). Meanwhile the Michter’s rye, complete with top hat and whip, is the ringmaster in this drink. It’s a benevolent dictator, though, and although it’s impossible to ignore its power and its glory, this whiskey allows all the other ingredients to have their time in the spotlight, too.

This is one of 2012’s 101 Best New Cocktails.

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

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101 Best New Cocktails 2012: Between Piety and Desire by Joel Clark, Sanctuaria, St. Louis, MO.

Sunday, August 5th, 2012

Between Piety and Desire

Adapted from a recipe by Joel Clark, Sanctuaria, St. Louis, MO.

“A friend of mine from New Orleans was visiting the bar one night and told me a story that took place between the streets of Piety and Desire in NOLA. This drink is the result of one of those instances where a drink is created after the name. . . . I couldn’t resist. The result is a silky, sweet, robust potable fit for any New Orleanian.” Joel Clark.

45 ml (1.5 oz) Michter’s rye whiskey

22.5 ml (.75 oz) Solerno blood orange liqueur

22.5 ml (.75 oz) The Bitter Truth EXR liqueur

2 dashes Fee Brothers Whiskey Barrel Aged bitters

1 orange twist, as garnish

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

gaz sez: Joel describes this as a “robust potable.” I’d describe it more as, well, how does “motherfucker of a drink” sound? I think that it might be the Bitter Truth EXR liqueur, a vermouth according to their web site, that really wakes this drink up, but it wouldn’t work quite so well if it was up against a mild-mannered whiskey. Using the Michter’s rye as the backbone of this drink works very handily, indeed, and both the Solerno and the Fee Brothers Barrel Aged bitters do their jobs well, too. Nice work, Joel.

 

This is one of 2012’s 101 Best New Cocktails.

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

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Bitter Bite by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania

Sunday, August 5th, 2012

Bitter Bite

Adapted from a recipe by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania.

“This baby has a good new feel, and this sort of combinations gives a new perspective on the sour type drink.” Daniel-Grigore Mostenaru.

60 minutes Beefeater gin

30 minutes Jägermeister (from the freezer)

25 minutes Liquore Strega (from the freezer)

3 seconds Peychaud’s bitters

1 sour cherry, as garnish

Place all into a tin, add ice and throw the libation into an empty shaker, then pour back into the ice-filled shaker and throw again ( two throws otherwise you will over-dilute the concoction). Strain into a chilled cocktail glass and add the garnish.

*** throwing has nothing to do what so ever with the “roll it” or ”rock it” technique … it is a way of preparing a drink (similar to the Blazer, not including flames) ***

gaz sez: This particular Romanian cat has got my number, and he shouts it loud and clear. How can these bold flavors come together so damned well in the glass? Is he just lucky? Crazy, perhaps? Whatever gives here, Daniel-Grigore Mostenaru knows exactly how to get my attention. Last year I think I shouted him out as the Sid Vicious of the bar scene. And this year he just comes back for more, throwing conventions to the wind and playing his own tune. Luckily for us, it’s a melody that anyone with a heart that’s bold and true can hear. Keep ‘em coming, Sid.

 

This is one of 2012’s 101 Best New Cocktails.

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

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