Archive for the ‘101 Best New Cocktails 2013’ Category

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

Friday, February 7th, 2014

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

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

M E Cafe Latte Cocktail

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

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

ME Cafe Latte Cocktail - Copy

3 whole cardamom seeds, plus e more as garnish

45 ml (1.5 oz) Saint James Rhum Agricole

45 ml (1.5 oz) Alvada Madeira 5 YO

5 ml (1 teaspoon) simple syrup

1 whole egg

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

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

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101 Best New Cocktails: Roark’s Laughter by Chris Harrington, Subject, NYC

Thursday, December 26th, 2013

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

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

Roark’s Laughter

Adapted from a recipe by Chris Harrington, Subject, NYC

roarks laughter

“After countless years of making, shaking and sipping cocktails I had to come to admit that Root Beer is my favorite thing to drink in the whole world.  I’ve finally figured out how to make cognac and genever taste as much like Stewarts Root Beer as possible.  The drink was named after the first line in the book The Fountainhead.  The character, Howard Roark, laughs and his laughter is supposed to represent a complete lack of worry or concern. It’s the representation of calculated freedom and the absence of trouble in your mind.  Root Beer.  Root Beer reminds me of those sort of moments in childhood when you crack open an A&W and chase a bag of cheese fries during the summer months.  School is over and your only concern in the world is how high you can climb a tree or something,” Chris Harrington.

1.25 oz Bols Genever

.75 oz Pierre Ferrand Cognac

.5 oz fresh lemon juice

.75 Root Beer Honey*

2 Dashes Aromatic Bitters**

Shake over ice and strain into an ic-filled old-fashioned glass.

*Root Beer Honey:  mix 16 oz clover honey and .125 oz root beer oil extract in 16 oz hot water.  Mix well, all ow to cool, and refrigerate.

**Aromatic Bitters: 50/50 Angostura/Fee Brothers Aromatic bitters

gaz sez:   And here we have the last recipe to be chosen for this batch of 101 Best New Cocktails.  Last, but certainly not least.  We’re going out with a bang this year.  It’s tough to describe this particular drink, but I think it might be the cognac that plays referee to the genever and the root-beer in this one.  Somehow these two ingredients throw punches till the end of round one, then decide to stop fighting, and circle the ring hand-in-hand, instead.  Pretty impressive!

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101 Best New Cocktails: Bird’s Eye View by Steve Shur, Boston College Club, Boston, MA

Thursday, December 26th, 2013

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

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

Bird’s Eye View

Adapted from a recipe by Steve Shur, Boston College Club, Boston, MA

Birds Eye View Steve Shur

“Very nice balance here.  4 great spirits that taste great together.  [This drink is] loved by many,” Steve Shur.

1 1/2 oz Eagle Rare Bourbon

3/4 oz Ramazzotti Amaro

1/2 oz Carpano Antica

1/4 oz Yellow Chartreuse

1 lemon twist, as an aromatic garnish.

Stir over ice and strain into a chilled wine glass.  Twist the lemon twist over surface and discard.

Birds Eye View

gaz sez:  Incredibly nice balance, Steve.  The amaro and the Chartreuse take the vanilla edge off the Carpano very well, indeed.  Plus, it’s hard to go wrong with Eagle Rare, right?

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101 Best New Cocktails: Aperitif by Joy Napolitano, Elle Restaurant, Rome, Italy

Monday, December 23rd, 2013

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

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

Aperitif

Adapted from a recipe by Joy Napolitano, Elle Restaurant, Rome, Italy.

“This drink was created for the Campari bartender competition in Italy. The mix of ingredients is really delicious. The Campari is the main element and the other ingredients exalts its flavor.  The co2 will give us the freshness of this drink and the bubbles emanate a real fragrance of elderflower and citrus,” Joy Napolitano

40 ml Campari

30 ml Noilly Prat original Dry vermouth

30 ml St. Germaine elderflower liqueur

orange and lemon twists, as garnishes

Using appropriate equipment, put these ingredients together, including the twists, and carbonate the drink.  Or shake over ice and strain into a chilled cocktail glass.  Add the garnishes.

aperitif

gaz sez:   I made a batch of these in my soda-stream machine and they went down real well at a friend’s party.  Nice and simple.  And delicious.

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101 Best New Cocktails: Jack Jazz Rabbit by Marek Vojčarčik, U.N.C.L.E., Bangkok, Thailand

Monday, December 23rd, 2013

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

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

Jack Jazz Rabbit

Adapted from a recipe by Marek Vojčarčik, U.N.C.L.E., Bangkok, Thailiand

“I think that many people will enjoy my Jack Jazz Rabbit, especially in summer time.  [The] recipe is twist on my grandmother’s salad which she used to serve me during my childhood at late afternoons 🙂  It brings me always nice memories.  The name comes from an old PC game where the hero is really crazy Rabbit who always messes around and collects carrots.  [The flavor] is very fruity, natural and it’s a combination of healthy ingredients that will maybe very interesting for many people :-).  The cocktail was first prepared for Bar Amazement Competition by Stan Vadrna and was served for more than half a year in Bratislava,” Marek Vojcarcik

1/4 granny smith apple, cut into small cubes

20ml (.6 oz) fresh lemon juice

20ml (.6 oz) gomme sirop

80ml (2.4 oz) fresh carrot juice

40ml (1.3 oz) Zubrowka or Smirnoff apple vodka

Fresh carrot sticks(rabbit ears) and apple fan, as garnishes

Muddle the apple in a mixing glass, add ice and the rest of the ingredients, and shake well.  Strain into an ice-filled collins glass, and add the garnishes.

Jazz Jack Rabbit

gaz sez:  If you know my taste in cocktails you’ll no doubt be aware that this is not they style of drink I usually favor, but this recipe pretty much intrigued me so I had to give it a chance.  Guess what?  It’s fabulous.  And it’s so unlike the vast majority of recipes that usually cross my desk, so I just had to choose it as one of this year’s winners.  There’s  chance I’ll be in Bangkok next year, and if that comes true, I’ll go pay Marek a visit for sure.

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101 Best New Cocktails: Jake Leg by Dimitris Kiakos, Bartender/owner at the Gin Joint, Athens , Greece.

Sunday, December 22nd, 2013

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

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

Jake Leg

Adapted from a recipe by Dimitris Kiakos, Bartender/owner at the Gin Joint, Athens , Greece.

jake leg

60 ml (2 oz) Beefeater 24 London  dry gin

10 ml (.3 oz) Storico Vermouth di Torino

20 ml (.6 oz) fresh lemon juice

15 ml (.5 oz)  pine honey syrup*

10 ml (.3 oz) homemade ginger syrup**

25 ml (.85 oz) sage tea***

2 dashes Dr. Adam Elmegirab’s Boker’s bitters

1 sage leaf, as garnish

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

 *Pine Honey Syrup:  blend 500 ml (2 cups) Greek pine honey with 300 ml (1.25 cups) simple syrup.

**Homemade Ginger Syrup:   blend 500 ml (2 cups) freshly squeezed ginger juice with 500 ml (2 cups) simple syrup

***Sage Tea:   boil in a saucepan 500 ml (2 cups) water with 15 sage leaves for 8 minutes.   Remove from heat and strain.

gaz sez:  Dimitris really captured the essence of Beefeater 24 in this drink, especially with his sage tea—it marries fabulously with the gin.  Nicely done, Dimitris.

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101 Best New Cocktails: Bloody Nail by Zachary Nelson , The Continental Room, Fullerton, CA

Saturday, December 21st, 2013

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

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

Bloody Nail

Adapted from a recipe by Zachary Nelson , The Continental Room, Fullerton, CA

Bloody Nail Zach Nelson

“Part Rusty Nail and part Blood and Sand. I was making a Rusty Nail for a customer and as I was pouring the Drambuie, I looked up at the Cherry Heering and thought I’d give it a shot,” Zachary Nelson.

2 oz Dewar’s White Label scotch

.5 oz Drambuie

(Just less than) .5 oz Cherry Heering

2 dashes Regans’ Orange Bitters No. 6

1 flamed orange peel, as garnish

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

Bloody Nail - Copy

gaz sez:  Another of those simple drinks that works so damned well, this Bloody Nail will have bartenders all over the world slapping their foreheads saying, “Why didn’t I think of that.”

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101 Best New Cocktails: Old Fashioned (Red House Style) created at Red House, Paris

Wednesday, December 18th, 2013

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

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

Old Fashioned (Red House Style)

Adapted from a recipe created at Red House, Paris

Old fashioned red house style

“This is our house old fashioned, and it’s a killer. We have probably attained the world record for most Pimento Dram and Drambuie consumed by any bar in the world, (along with Cynar and Picon – but that’s another story.)” Joe Boley

40 ml (1.3 oz) Jim Beam Rye

10 ml (.3 oz) Bitter Truth Pimento Dram

1 cl. Drambuie

1 cardamom pod

1 lemon twist, as garnish

1 orange twist, as garnish

Muddle the Cardamom pod in a mixing glass.  Add ice and the remaining ingredients, stir, and fine strain over a big ice ball.  Add the garnishes.

gaz sez:   Killer is, indeed, what this drink is all about.  Jeez, Looeez it fair does the Tango all over your mouth with spices running, jumping, and landing gracefully every single time.  Run to the Red House and tell the crew I sent you.  Then tip real big.  Okay?

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101 Best New Cocktails: Ready Room by Christopher Day, Honeycut, Los Angeles

Wednesday, December 18th, 2013

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

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

Ready Room

Ready Room Christopher Day

Adapted from a recipe by Christopher Day, Honeycut, Los Angeles

“*Nerd alert* Inspiration for this came from Captain Picard of Star Trek (TNG), who would always call private meetings in his “Ready Room,” and who would also invariably order an Earl Grey tea from the replicator before he sat down to chat. I made this as an old fashioned variant of an Earl Grey tea,” Christopher Day

Ready Room

1.5 oz George Dickel No. 12

0.5 oz Bowmore Legend Islay Scotch

0.5 oz Amaro Montenegro

0.5 oz Cocchi di Torino

2 dashes Miracle Mile Bergamot Bitters

1 lemon twist, as garnish

1 orange twist, as garnish

Stir over cracked ice, and strain into an old-fashioned glass with one large rock.  Add the garnishes.

gaz sez:   Here we go again with a fabulous drink that sports not one, but two very different whiskeys—The first from Tennessee, the second, used as an accent, from Scotland.  Add to these an amaro and a very distinctive Italian vermouth, and you have one very fine complex dram.  Christopher, by the way, works with Honeycut co-owner Alex Day, but no, they aren’t related.

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101 Best New Cocktails: Jake Barnes by Natalie Jacob, Dutch Kills, Long Island City, NY.

Wednesday, December 18th, 2013

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

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

Jake Barnes

Adapted from a recipe by Natalie Jacob, Dutch Kills,  Long Island City, NY.

!Jake Barnes Natalie Jacob - Copy

 “The Jack Rose has always been one of my favorite classic cocktails, and Lairds one of my favorite spirit brands. It is so rich in history, and not only history of our great spirits industry, but rich in history of our country and my home state New Jersey. My other favorite classic cocktail containing Lairds was the Jack in the box aka Jersey City. This cocktail is featured in David Embury’s The Fine Art of Mixing Drinks under cocktails based on the applejack sour. Which is what really comes to mind when I think of a jack rose, sweet and sour and strong. I am also born and raised in Jersey City, and I thought it would be fun to [make a variation] on both cocktails together.

            “ I wanted to smooth it out a little more and the sweetness of the pineapple juice takes care of that, and the lemon juice balances it out from making it too sweet, grenadine (because it wouldn’t be a jack rose without it), Lairds Applejack, and a dash of angostura bitters to add  more depth to the drink. Quite simple, but I believe some of the best cocktails are.

            “I named it after the character in Ernest Hemingway’s novel, the Sun Also Rises, because Jake Barnes sits down at the bar of the Paris Crillon Hotel and orders a Jack Rose.”  Natalie Jacob

1 1/2 ounces Laird’s applejack

1/2 ounce fresh lemon juice

1/2 ounce fresh pineapple juice

3/4 ounce grenadine

1 dash Angostura bitters

1 pineapple wedge, as garnish

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

!Jake Barnes - Copy

 gaz sez:  I wrote about this one in the San Francisco Chronicle.  See it at SFGate.com.  And I totally agree with Natalie when she says, “Quite simple, but I believe some of the best cocktails are.”

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101 Best New Cocktails: Third Day in Taipei by Aaron Feder, OUNCE Taipei, Taiwan

Wednesday, December 18th, 2013

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

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

Third Day in Taipei

Adapted from a recipe created by Aaron Feder when he designed the cocktail menu at OUNCE Taipei, Taiwan

Third Day in Taipei Aaron Feder

“A super smokey and lightly peaty scotch cocktail with just a kiss of bitter orange. The glass is filled with smoke from barrel ageing sticks just before it is served.  It is the house cocktail at “OUNCE” Taipei in Taiwan. I designed their cocktail program and trained all the bartenders from scratch in Western style classic cocktails during the life of my contract. I wrote the cocktail on my third day in the country and it quickly became the favorite.”

Third Day in Taipei

1.5 ounces Oban 14-yr-old scotch

.5 ounces Talisker scotch

.5 ounces Pierre Ferrand Dry Curacao

2 dashes Angostura bitters

2 dashes Regan’s orange bitters No. 6

1 Barrel aged cocktail stick (http://tuthilltown.gostorego.com/barrel-aged-cocktail-kit-refill.html)

Stir spirits and bitters over ice.  Use a torch to light the age stick; blow out the flame and hold a snifter upside down over the stick to fill it with smoke.  Now quickly strain the cocktail into the smoke filled glass in front of the guest.

gaz sez:  I knew nothing of these aging sticks until I saw this recipe.  They’re pretty nifty, I think, though I haven’t had time to experiment with them as aging agents.  I love Aaron’s ingenuity that drove him to set fire to these things, though!  The make-up of the rest of this drink is, I believe, a sign of things to come.  Mixing and matching different bottlings of scotch seems to be quite the way to go these days.  Aaron pulled this off admirably.

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101 Best New Cocktails: The Belfast Cocktail by Francis P. Schott, co-owner of Catherine Lombardi and Stage Left restaurants in New Brunswick, NJ.

Wednesday, December 18th, 2013

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

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

The Belfast Cocktail      

Adapted from a recipe by Francis P. Schott, co-owner of Catherine Lombardi and Stage Left restaurants in New Brunswick, NJ.

“I’ve got a cocktail for your consideration.  It’s called The Belfast Cocktail.  It’s inspired by the Brandy and Port that always seems to end the night when I am in that fair city.  I was recently appointed an official ambassador of the City of Belfast and I’m putting together a sister-city relationship with New Brunswick.  Last month, I had Lord Mayor Máirtín Ó Muilleoir to my restaurant, to meet with New Brunswick’s own Mayor Jim Cahill and about 20 or so of our local business and government leaders over a fine lunch in our wine library.  At the invitation of Lord Mayor Ó Muilleoir, in January Mayor Cahill will lead a delegation of a dozen or so business leaders to Belfast. We will attempt to set up some lasting exchanges in our arts, theater, music, financial development, university, government sectors, restaurants and bars (my bailiwick).  At the luncheon in New Brunswick, we served The Belfast Cocktail.  Lord Mayor Ó Muilleoir and all the guests loved it.   In Belfast we will have the same.  It is my hope to see this drink popularized on both cities. Plus it’s delicious. It is on our cocktail menu.” Francis P. Schott

Belfast Cocktail - Copy

1.5 oz Ruby Port

1.5 oz Cognac (Hennessy VS)

.5 oz Poire Williams (Purkhart)                                                                                                   

.5 oz Cinnamon Syrup*

1 dash Bitter Truth Orange Bitters

1 orange twist, as garnish

1 dash Dale DeGroff’s Pimento bitters, as an aromatic garnish

Stir over ice, and strain into a chilled cocktail glass.  Flame the orange twist and add it to the glass, and add a dash of Dale DeGroff’s Pimento bitters, as an aromatic garnish.

*Cinnamon Syrup

1 cup sugar

1 cup Water

1 cinnamon stick

Put ingredients into a pan and heat and stir till sugar is dissolved.  Continue to keep over low heat for 5-10 minutes until it becomes cinnamon-y

gaz sez:  Port and Brandy has been a favorite of mine for decades, and this new look at the drink is pretty spectacular.  The Poire Williams give it a fabulous kiss on the lips and bring the whole thing to life.  Nicely done, Francis.

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101 Best New Cocktails: Chorizo and Cranberry Old-Fashioned by Joshua Powell, Bar 44, Penarth, South Glamorgan, Welsh Wales, UK.

Saturday, December 14th, 2013

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

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

Chorizo and Cranberry Old-Fashioned

Adapted from a recipe by Joshua Powell, Bar 44, Penarth, South Glamorgan, Welsh Wales, UK.

Chorizo and Cranberry Old-Fashioned Josh Powell

“This cocktail is finely balanced with aromatic spicy, nutty, woody, and sweet flavours. It was made as part of a Christmas menu for Bar 44 and being a Spanish style Tapas bar, it went down a treat,” Joshua Powell

45 ml (1.5 oz) Chorizo-infused Bulleit Bourbon*

15 ml (.5 oz) Cranberry Vodka

1 dash Angostura Bitters

2 Dashes Angostura Orange Bitters

7.5 ml (.25 oz) Gomme syrup

40 ml (1 oz) Cranberry juice

1 Chorizo and Orange peel skewer, as garnish

Stir over ice and strain into an ice-filled Old-Fashioned glass.   Add the garnish. 

*Chorizo infused Bourbon:, fry off some diced spanish chorizo in a small amount of oil for a few minutes. Add a tablespoon of Picante (hot) paprika. Stir well and then collect the oil. Add 6 ounces of chorizo oil for every 70cl bottle of bourbon.  I used Bulleit as I find other sweeter varieties added too much nutty taste to the end product.   Let sit and stir occasionally then put in the freezer for 2 hours to set the fat. When fat has separated, remove it from bourbon and filter it through coffee paper.

Chorizo and Cranberry Old-Fashioned

gaz sez:  This one was just too crazy to ignore, right? Chorizo-infused Bulleit bourbon, indeed!  Mind you, I do love chorizo, and I loves me some Bulleit bourbon, too, so . . .  This drink will knock your socks off.  I never tasted anything like it in my life.  Just fabulous.

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101 Best New Cocktails: Norwegian Sour by Katrin Reitz, La Dee Da, Bad Honnef Am Rhein, Nordrhein-Westfalen, Germany.

Saturday, December 14th, 2013

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

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

Norwegian Sour

Adapted from a recipe by Katrin Reitz, La Dee Da, Bad Honnef Am Rhein, Nordrhein-Westfalen, Germany.

“In and around Bad Honnef and surroundings my bar La Dee Da is also called “The Norwegian Bar” because my partner is from Norway.  Hence we needed a fitting cocktail for the nickname.  Aquavit is a challenging ingredient because of its intensity, but this cocktail makes me proud because it balances the strong notes of the linie with spices and floral notes perfectly.” Katrin Reitz

40 ml (1.3 oz) Linie Aquavit

10 ml (.3 oz) St. Germain Elderflower Liquornorwegian sour

20 ml (.6 oz) Arabian Spice Syrup*

20 ml (.6 oz) fresh lemon juice

Shake over ice and fine strain into a chilled coupe.  . Serve without extra garnish on a silver coaster.

 *Arabian Spice Syrup

Simmer 200grams (7 ounces) of white sugar and two tablespoons of Ras el Hasun Spice mix in 200ml (7 ounces) of water for 2 minutes.  Strain through a fine sieve, and refrigerate.

Recipe by Hassan McSouli, Taken From sbs.com (http://www.sbs.com.au/)

Ras el hanout, which translates literally as “head of the shop”, originated in the Meghribi villages of North Africa. It is a complex and distinctive mix of about 20 to 27 spices and herbs, the quantities of which vary according to the maker. Specific quantities are a much guarded secret from one spice shop to the next, and blending is considered an art. Ras el hanout is used with poultry, meat, game, rice and couscous. It can be found already mixed, like in specialty stores. If you are unable to find it, here is a simple recipe for you to make your own.

1½ tsp black peppercorns

1 tsp ground ginger

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp cardamom seeds

¼ tsp hot paprika

4 whole cloves

¼ tsp ground turmeric

¼ tsp sea salt

¼ tsp ground allspice

Grind all ingredients together with a mortar and pessle.

gaz sez:   Thanks, Katrin (who I met at the 2013 finals of G’Vine’s Gin Connoisseur Program), for turning me onto Ras el hanout—it was readily available on Amazon, and I now use your Arabian Spice Syrup to give an extra little kick to my third cup of coffee almost every day.  Takes the edge off that microwave bitterness.  Thanks also for your kick-ass cocktail recipe!  The Norwegian Sour is one of those drinks that’s astounding at first taste, and comforting through the whole coupe-full.  Well done!

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101 Best New Cocktails: Coffee & Cigarettes by Jayce Kadyschuk , Clive’s Classic Lounge, Victoria, Canada

Friday, December 13th, 2013

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

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

Coffee & Cigarettes

Adapted from a recipe by Jayce Kadyschuk , Clive’s Classic Lounge, Victoria, Canada

Coffee & Cigarettes Cocktail Jayce Kadyschuk

“I created this cocktail to represent Columbia on our new “Global Cocktails” concept menu at Clive’s Classic Lounge. Creating cocktails that represent; traditional culinary & beverage flavors, and with the Coffee & Cigarettes Cocktail – goods produced & exported. As Columbia is known for its exports of both coffee and tobacco products.  To be cheeky, and with the right guests, I’ll add the small powdered sugar rim to represent another, not so legal, export Columbia is known for. It always draws a laugh and allows me to interact about our approach to the global concept menu and the fun we had coming up with the cocktails.” Jayce Kadyschuk

1.5 oz  McClellend’s Islay ScotchCoffee & Cigarettes Cocktail

0.5 oz Luxardo Amaro Abano

0.5 oz Cold brew Columbian coffee

1 dash Scrappy’s Chocolate Bitters

1 bar spoon simple syrup

1 brandied cherry, as garnish

Rim 1/6 of the edge of a chilled coupe with powdered sugar; stir all the ingredients over ice, and strain into the prepared glass.  Add the garnish.

gaz sez:  I had no McClelland’s scotch so I used a Bowmore 12-year-old (McClelland’s Islay bottling is made at the Bowmore distillery).  I used my regular coffee which is Dean’s Beans Italian Espresso Roast.  This baby worked perfectly so I’ve now found another scotch-based drink that I’m sure I’ll go back to over and over again.  Nicely done, Jayce!

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101 Best New Cocktails: Windsor Knot by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

Tuesday, December 10th, 2013

windsor knot credit Joey Maloney - Copy

Cocktail picture by Joey Maloney

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

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

Windsor Knot

Adapted from a recipe by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

“This drink was conceptualized on the fly for a guest at the bar one night. He wanted something with bourbon that’s bitter. I thought I’d try this Vieux Carre riff as the cognac sweetens up the rye and makes it feel more “bourbon-y.” The recipe was refined in the coming weeks with the help of a few friends. The guest’s name was Doug. The friends are Proprietors. Thanks guys,” Richard Yarnall.

 

Picture by Tatsu Oiye

Picture by Tatsu Oiye

1 oz Pierre Ferrand 1840 cognac

1 oz George Dickel Rye

0.5 oz Dolin Dry Vermouth

0.5 oz Cynar

1 tsp Bénédictine

Stir all ingredients over ice and strain into an old-fashioned glass filled with one huge ice cube. Garnish with an orange peel.

gaz sez:  Right up my alley is this drink.  Not an ingredient out of place—this sucker is perfectly executed, brilliantly balanced, and a damned good quaff to boot.  Nicely done, Richard.

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101 Best New Cocktails: South of Heaven by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece

Saturday, December 7th, 2013

South of Heaven George MegalokonomosSouth of HeavenSee more of this year’s 101 Best New Cocktails HERE 

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

South of Heaven

Adapted from a recipe by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece.

“This is my winning cocktail for the Skinos Mediterranean Cocktail Challenge, 2013.  I wanted to create a unique and simple cocktail with this great spirit (Skinos Mastiha) without using juices, syrups or infusions. The bitter sweet taste is very balanced and the complexity is remarkable! also the aromas from the combination of spirits,mint and lime is excellent !” George Megalokonomos,

50ml Skinos Mastiha Spirit

30 ml Cocchi Americano

15 ml Fernet Branca

3-4 dashes The Bitter Truth’s celery bitters

Stir all the ingredients for 10 seconds in an ice-filled mixing glass and strain into a chilled martini glass.  Garnish with a lime zest and a mint sprig (smack it with your hands before placing in the surface of the drink).

*“To create Skinos Mastiha Liqueur, the Mastiha tree is harvested for its resin once per year in the months of June and July. Small cuts are made in the tree bark which releases small amounts of resin that are collected over ten to twenty days. It is then transferred to the village in wooden casks where the highest quality Mastiha is selected and cleaned. After distillation sugar, alcohol and mineral water are added, resulting in a distinctive, balanced spirit with pronounced notes of cucumber, pine, anise and fresh herbs.” San Francisco World Spirits Competition 2011.

gaz sez:   This Mastiha liqueur sure is funky—and I mean that in a good way—so when you marry it to Cocchi, Fernet, and celery bitters, it’s hard to predict what the result will be.  My take on the drink is that, it’s right up my alley, and although this one won’t appeal to everyone, if you enjoy funky, this drink’s for you.  Make mine a double, please.

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101 Best New Cocktails: The Merriweather Old-Fashioned by René Kronsteiner, Sea Cloud Cruises, Hamburg, Germany

Friday, December 6th, 2013

OLYMPUS DIGITAL CAMERASee more of this year’s 101 Best New Cocktails HERE 

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

The Merriweather Old-Fashioned

Adapted from a recipe by René Kronsteiner, Sea Cloud Cruises, Hamburg, Germany

“This is Sea Cloud Cruises’ signature drink—a tribute to the late Marjorie Merriweather Post Hutton the original owner of the 4-masted Sea Cloud, the famed 1930 luxury yacht still operated today.  Linie Aquavit is used because it crosses the Equator twice on a vessel before being bottled, and the orange bitters are a reference to Hutton´s famed winter retreat Mar-a-Lago in Florida.  The Maldon sea salt is frequently used on board Sea Cloud by our chefs and the Sailmaker’s needle, well….´cause it’s a real square rigged ship with traditional sails .  This is a chameleon like drink that spikes off with a zesty tang and if [left to] sit [for a while it] turns into a soothing flavourful drink as the ice and the sea salt melt.” René Kronsteiner.

5 cl Linie Aquavit

1 bar spoon Campari

1 lump of Sugar

1 bar spoon The Bitter Truth Orange Bitters

1 splash water

1 pinch of Maldon sea salt

1 long strip of orange zest

1 Sailmakers needle Size 10

Methodology: In an old-fashioned glass, saturate the lump of sugar with orange bitters, then add a splash of water to dissolve(use a pestle). Fill the glass with ice cubes and add well chilled Linie Aquavit and Campari. Stir briskly,and sprinkle the Maldon Sea Salt on top. Serve with a long orange zest on the Sailmaker´s needle.

gaz sez:  Brilliant.  Just brilliant.

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101 Best New Cocktails: Port of Spain by Kyle Mathis, Taste Bar, St. Louis, Missouri

Thursday, November 28th, 2013

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

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

Port of Spain

Port of Spain KyleMathis

 Adapted from a recipe by Kyle Mathis, Taste Bar , St. Louis, Missouri

“My mentor, Ted Kilgore, taught me balancing flavors is far and away the most important step in cocktail creation. Balancing an ounce of heavily spiced dram is no small challenge. The brightness of the grenadine paired with the texture of the egg white help to turn this cocktail from a spice bomb into something reminiscent of a chai latte. I think this is one citrusy cocktail even Ted might drink!” Kyle Mathis

30 ml (1 oz) Rittenhouse RyePort of Spain

15 ml (1/2 oz.) Angostura aromatic bitters

15 ml (1/2 oz.) St. Elizabeth’s All-spice Dram

22.5 ml (3/4 oz.) fresh lemon juice

22.5 ml (3/4 oz.) grenadine

22.5 ml (3/4 oz.) egg white

Combine all ingredients in shaker tin and dry shake to emulsify egg whites. Add ice and shake for 20 seconds. Fine strain into large coupe.

gaz sez:  Another poor bastard who Crazy Ted Kilgore has been influencing, huh?  Paid off, though.  And for my money it’s the 1/2 oz of Angostura that makes this dram shine.  And the rye, of course.  And the All-Spice Dram.  Whatever it is that pulls all these ingredients together doesn’t really matter.  What matters is that this is a very well-balanced quaff, and if Ted’s drinking these, I’ll join him at the bar any old day.

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101 Best New Cocktails: Pointy Reckoning by Claire Prideaux, Il Lido Italian Canteen, Cottesloe, Western Australia.

Tuesday, November 26th, 2013

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

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

Pointy Reckoning

Adapted from a recipe by Claire Prideaux, Il Lido Italian Canteen, Cottesloe, Western Australia.

Pointy Reckoning

“At the Italian restaurant where I bartend, there is a mysterious and enormous stash of Liquore Strega. Nobody knows how long it has been there, or even who ordered such an unnecessary quantity. Consequently, for at least the last two years, we’ve been trying to dream up a cocktail using Strega so that we have a hope of using it all up sometime within the next two decades. Countless hours of Googling and consultation and experimentation took place, but we were never really all that happy with any of these creations, and the customers even less so.

“One day a couple of months ago, I was trawling Jeffrey Morgenthaler’s recipes for probably the thirtieth time, but it was the first time I had really noticed that he combined Strega with cinnamon in the Autumn Leaves. From that pairing, the rest just seemed to come out of nowhere. Though if you know me, it’s pretty predictable that I would choose rye whiskey as the base spirit, and I have an affection for Hellfire bitters that borders on obsessive. So really, I just combined a lot of my favourite things, and to hell with everyone else… but the result – simultaneously spicy, herbal and fresh – was surprisingly very well-received.

“The name is a wink to the Strega, which translates to “witch” in Italian. The bottles themselves are even labelled with a large sketch of a crone! I love drink names with a literary background, and the first thing that popped into my head when I thought about witchcraft was Arthur Miller’s The Crucible. The name comes from a line uttered by the main antagonist, when she warns her friends that snitching on her to the authorities for practicing witchcraft will result in them being brought “a pointy reckoning in [their] sleep”.

45 ml (1.5 oz) Wild Turkey 101 Rye

30 ml (1 oz) Liquore Strega

25ml (.85 oz) fresh lemon juice

25ml (.85 oz) cinnamon syrup*

1 dash Bitter Truth lemon bitters

1 dash Bittermens Hellfire bitters

Shake all ingredients well and strain into a chilled coupe glass.

*To make cinnamon syrup, add 1 cup white sugar to 1 cup just-boiled water and stir until dissolved; add 5 cinnamon quills and let steep for 3-4 hours. Remove quills and keep syrup in fridge until use.

gaz sez:  I love drinks with a good back-story, and this one sure as heck has that, but like Claire, I like to see Strega be put to good use, too, and she pulled this one off admirably.  Nice one, Claire.

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101 Best New Cocktails: The Trainspotter by Thomas Newcomb, The Continental Room, Fullerton, CA.

Wednesday, November 13th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Trainspotter

Adapted from a recipe by Thomas Newcomb, The Continental Room, Fullerton, CA.

Trainspotter Thomas Newcomb

“This original cocktail is my twist on the classic Brooklyn cocktail.  The name has no direct relevance to the cocktail but hey, Trainspotting was/is an amazing film so there.” Thomas Newcomb.

60 ml (2 oz) Dickel Ryetrainspotter

22.5 ml (.75 oz) St. Germain

15 ml (.5 oz) Cherry Heering

7.5 ml (.25 oz) Fernet Branca

1 Grapefruit twist, as garnish

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

gaz sez:  Once again, it’s the Fernet that brings everything together in this drink, and the Dickel Rye provides a sturdy backbone—nicely done, Thomas.

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101 Best New Cocktails: War Of The Roses by Nick Caputo, The Priory Tavern, London

Friday, November 1st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

War Of The Roses

Nick Caputo, The Priory Tavern, London

“A modern take on the Clover Club using the contemporary Beefeater 24.  Using a green oolong tea as the base for the fresh raspberry syrup and a different citrus, it highlights the qualities of the gin’s unique character and gives a modern fresh take on an old classic.  Although I didn’t enter it into this year’s Beefeater Competition it was my idea to take a classic Clover Club (i am still searching for someone that dislikes the drink 🙂 ) and twisting it to fit the gin—playing on the history of the gin, the cocktail and America’s role on cocktail history.War of the Roses

“My idea started with the basic drink, replacing the citrus and with grapefruit to bring out that clean fresh note in 24, then using oolong to work with the raspberries which gives it that crisp fresh grassy spice and earthy profile which pushes the juniper and gin to the forefront whilst still being balanced and refreshing.  The Lillet rosé was added to give it some complexity and depth on the finish; to tie the citrus, earthy juniper and tannin from tea, making the flavour linger.

“In terms of the name I liked the idea of the cocktail boom in America pre prohibition when the Clover Club first said to have been created and the great rivalry America and Britain always had pre 1900’s. The idea that Gin was typically a British thing and the American’s were using it to create such beautiful libations – it felt natural especially since James’s Burrough’s Beefeater was one of the most iconing London Dry Gin’s available to twist it with 24. Using its botanicals to highlight its strengths and show the modernization in gin by altering this classic to fit.

“The tea in particular being something that the British were known for after first getting tea from the orient originally as green tea but by the time it returned home it was dried and black. So when Beefeater’s Master Distiller incorporated this into Beefeater 24 by using Japanese Sensha tea and Chinese Green tea in its production, it was something to highlight the great journey of tea export Britain had by using it in the drink, almost reflecting the gin’s travel to America through its own export.

“So this rivalry and history brought me to the name War of the Roses… it uses traditional ingredients in a modern way, illustrates two great nations rivalry and coming together to create tasty drinks and also nods to Britain’s heritage.” Nick Caputo

50ml (1.7 oz.) Beefeater 24 gin

25ml (.85 oz.) fresh white grapefruit juice

25ml oolong green tea raspberry syrup*

10ml Lillet rosé

1 egg white

1 lemon twist, as an aromatic garnish

1 lemon twist, as an aromatic garnish

rose petals, as garnish

Dry shake, add ice and shake hard.  Strain into a chilled coupette and add the aromatic garnishes, discarding the twists after expressing their oils onto the drink.  Sprinkle rose petals around the drink for garnish.

*Oolong Green Tea Raspberry Syrup

Brew 1 cup of oolong green tea in a small saucepan.  Add 1 cup of fresh raspberries, and cook on low heat till the raspberries dissipate.  Add 1 cup of caster (superfine) sugar, stir until the sugar dissolves, and strain the syrup through a double layer of dampened cheesecloth.  Store in the refrigerator.

gaz sez:  Yeah, right, what Nick said.  This is the second green-tea drink I’ve loved this year.  Pretty astounding when you consider that I hate green tea . . .

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101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK

Monday, October 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Mont Blanc Cocktail

Adapted from a recipe by Lee Morris, The Alchemist, Leeds, UK

“I created this cocktail for the 2013 Masters of Maraschino competition.  The name refers to the use of both French and Italian ingredients in the drink.  The Mont Blanc tunnel, of course, being a physical link between the two countries,” Lee Morris.Mont Blanc Lee Morris

45ml (1.5 oz) dried-apricot-infused Remy Martin VSOP cognac

15ml (.5 oz) Luxardo maraschino

15ml (.5 oz)  Cocci Americano

1 dash Fee Brothers Whiskey-Barrel-Aged Bitters

1 dash Regans’ Orange Bitters No.6

Burnt Chartreuse rinse

Flame a cocktail glass with Green Chartreuse sprayed from an atomizer.  Stir the remaining ingredients over ice and strain into the glass.

gaz sez:  I infused a cup of dried apricots into 750-ml of cognac to make this one, and although it wasn’t specified, I used green Chartreuse, as is my wont.  The whole thing came together beautifully with the Burnt Chartreuse rinse playing a far bigger role in this opera than I’d have guessed.

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101 Best New Cocktails: Not Coming Home by Tim Rabior, Oddfellows, Miami Beach

Monday, October 21st, 2013

 

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Not Coming Home

Adapted from a recipe by Tim Rabior, Oddfellows, Miami Beach

Not Coming Home Tim Rabior

“I came up with this one while working at Sanctuaria in St. Louis. I was on an absinthe kick and was trying to make cocktails with it that were more palatable to the common consumer than just absinthe, sugar and water. The name comes from lyrics in Every Time I Die’s song White Smoke, though I found it applicable to this drink as well,” Tim Rabior.

45 ml (1.5 oz) Dolin Blanc

22.5 ml (.75 oz) St. George absinthe

22.5 ml (.75 oz) St. Germain

4 Dashes Cortas Orange Flower Water

1 grapefruit twist, as garnish

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

gaz sez:  Absolutely brilliant use of absinthe here.  Brilliant.  It’s there, but it plays nice with its friends in the Not Coming Home.  Very impressive.

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101 Best New Cocktails: Banana Buckmeister by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Monday, October 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Banana Buckmeister

Adapted from a recipe by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Banana Buckmeister Gorge Camorra

“This was my entry for Jagermeister ‘master of the hunt’ competition, which I was fortunate enough to win.  Yes I know, banana liqueur!   It actually was a hit.” Gorge Camorra.

45 ml (1.5 oz) JägermeisterBanana Buckmeister

15 ml (.5 oz) Joseph Catron banana liqueur

60 ml (2 oz) freshly pressed orange juice

3 dashes Regans’ orange bitters No. 6

1 orange twist, as garnish

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

gaz sez:  I met Gorge at the 2013 G’Vine Gin Connoisseurs bartender competition, and he impressed all hell out of me.  He’s not only a fabulous bartender and a creative genius, he’s an all-around good guy who takes lots of time to help others in his community.  This drink is just spectacular, and the idea of marrying Jägermeister and banana liqueur is just inspired.  I confess to not using the specific brand of liqueur that Gorge specifies when I tested this one, but I dare say that the drink will work well with near-as-darn-it any brand.  Nicely done, Gorge.  I’m proud to call you my friend on so many levels.

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101 Best New Cocktails: CuCuJulio by Francesco Cione, Caffè Baglioni at the Carlton Hotel, Milano, Italy

Friday, October 18th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

CuCuJulio

Adapted from a recipe by Francesco Cione, Caffè Baglioni at the Carlton Hotel, Milano, Italy.

“[This was the] winning Cocktail recipe at the recent DIAGEO World Class Italian semi-final held in Milan last April, 2, 2012.  Inspired by the Mexican cucumber flavored “Agua Fresca de Pepino” drink and, of course, by a new classic Tommy’s Margarita.  The cocktail, as you can see from the picture, has been served in a special box with an open glass cover.  This would represent a cocktail shown in a ‘shop window.’  The drink is served with an Hibiscus flower in syrup on the side that can be added to the drink to give a rounder and sweeter.  An orchid flower and some fresh lemongrass supported into the box complete the cocktail presentation.” Francesco Cione.

50 ml (1.7 oz) Don Julio Reposado tequilaCuCuJulio

10 ml (.3 oz) freshly squeezed lime juice

10 ml (.3 oz) homemade vanilla flavored sugar syrup

3 large fresh cucumber chunks

5 drops Pimiento Dram

1 pink grapefruit twist, as garnish

Muddle the cucumber well in a tin, add ice, and the remaining ingredients, and roll between the tin and a mixing glass until well mixed and well chilled.  Strain into a chilled Orléans- style stem glass, or other stylish wine glass, and add the garnish.  “Serve with a smile and an extra dash of love free included.” Francesco Cione.

gaz sez:  Good Golly Miss Molly!  This is such a fine drink, and I think it might be the way that the Pimiento Dram plays with the Don Julio and the cucumber, that really makes it stand out.  Nicely done, Francesco!

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101 Best New Cocktails: Bitter Stripper by Dee Allen , 399, Perth, Australia

Thursday, October 17th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bitter Stripper

Adapted from a recipe by Dee Allen , 399, Perth, Australia

“This drink is based on the negroni. The intention was to replicate the flavours of a negroni without using campari or a sweet vermouth, to create a clear drink.” Dee AllenBitter Stripper

40ml (1.3 oz) Plymouth Gin

15ml (.5 oz) Dolin Blanc

10ml (.3 oz) Salers Gentiane

5ml (.15 oz) Cointreau

1 orange twist, as garnish

Stir all ingredients over ice, and strain into a chilled martini glass. Zest the orange peel over the glass, twist and balance on the rim as the garnish.

gaz sez:   Weird and wonderful, is this drink.  Weird and wonderful.

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101 Best New Cocktails: Red Thorn Cocktail by Takumi Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan

Wednesday, October 9th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Red Thorn Cocktail

Adapted from a recipe by Takumi Watanabe, The Sailing Bar, Kibi, Sakurai, Nara, Japan

Red Thorn Cocktail Takumi Watanabe

 

45 ml (1.5 oz) Irish whiskeyRed Thorn Cocktail

30ml (1 oz) dry vermouth

15 ml (.5 oz) raspberry syrup

5 ml (.2 oz) fresh lemon juice

2 dashes Green Chartreuse

2 dashes absinthe

1 lemon twist, as garnish

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

gaz sez:  Please please please take the time to make this drink.  I first met Takumi Watanabe at Diageo’s World Class bartender competition in Greece a few years back, and he made me the best Aviation I ever tasted.  It’s hard to get across to you just how good the drink was, but the balance was so finely tuned that my first sip just knocked my socks off.  His Red Thorn Cocktail is just as good.  Takumi Watanabe is, beyond a shadow of a doubt, one of the very finest mixologists I ever met.

The Red Thorne was also detailed in Jared Brown and Anistatia Miller’s book, The Deans Of Drink, and Takumi  tells me that Harry Johnson’s Black Thorn cocktail was the inspiration for his Red Thorn.  Johnson should feel honored.

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101 Best New Cocktails: St. Joseph’s by Chris Hannah, French 75 Bar , New Orleans

Saturday, October 5th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

St. Joseph’s

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

St. Josephs Chris Hanna

“St. Joseph’s Day is an interesting holiday in New Orleans.  We have a lot of Catholic Churches building Food Altars for the holiday and it’s to recognize St. Joseph for providing food to the Sicilian immigrants while they were suffering when arriving in New Orleans in the early 1800’s.  So, I created this digestive cocktail and I figured that St. Joseph’s is a good name for it.  If you’ve ever seen pictures of a New Orleanian Food Altar you’d understand.” Chris Hannah

30 ml (1 oz) CynarSt. Josephs

15 ml (.5 oz) Aperol

15 ml (.5 oz) Averna

15 ml (.5 oz) Pedro Ximenez sherry

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter.  Add the garnish.

gaz sez:  Chris also submitted a recipe that he created for Alex Day, one of my partners in the gaz bar project, but this St Joseph’s cocktail really tickled my fancy.  It’s a great demonstration of what can be done if you really know your ingredients.  Few people would put all four of these items together in one glass, but they party together really well, the sherry acting as a dance partner for all three of the bitters in this drink.  You’re a class act, Chris Hannah.

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101 Best New Cocktails: Bases Clearing Double by Sandy Levine, The Oakland, Ferndale, MI

Friday, October 4th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bases Clearing Double

Adapted from a recipe by Sandy Levine, The Oakland, Ferndale, MI

Bases Clearing Double Sandy Levine

60 ml (2 oz) Gingerbread Rooibus-Infused Bulleit Rye*

22 ml (.75 oz) orgeat

22 ml (.75 oz) fresh orange juiceBases Clearing Double

22 ml (.75 oz)  fresh lime juice

22 ml (.75 oz) pineapple juice

freshly grated nutmeg, as garnish

Shake over ice and strain into a crushed-ice-filled collins glass.  Add the garnish.

*Gingerbread Rooibus-Infused Bulleit Rye

Infuse 1 bottle Bulleit Rye with 1 tablespoon of Rare Tea Cellar’s Gingerbread Dream Rooibus Tea for 3 hours.  Strain and reserve.

gaz sez:  The infused rye is a stroke of genious.  It works very well indeed in this drink, and I’m betting it will work well in Manhattan and Old-Fashioned variations, too.  Nice touch, Sandy

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101 Best New Cocktails: El Habano by Julien Lopez, Papa Doble, Montpellier, France

Friday, October 4th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

El Habano

Adapted from a recipe by Julien Lopez, Papa Doble, Montpellier, France

“[I’m a] big fan of rum and cigars, [so] the idea of this cocktail was to reproduce the entire range of aromatic Cuban cigars through a beverage of character.  To do this I use an old rum with rich aromas, Pedro Ximenez sherry for notes of dried fruit, and to add complexity, bitters aged in oak whiskey barrels for aromatic persistence and a little bit of brown sugar molasses.  The glass is sprayed with particularly peaty whiskey to make any side “cigar burn” to the entire cocktail.  Finally, a long orange peel will take place to provide the necessary freshness.  This Cocktail is on the Papa Doble (Cocktail bar from Montpellier) menu for more than a year and was recognized in 2012 trophies bar in France,” Julien Lopez.

Ardbeg 10-year-old scotch, to rinse the glassEl Habano

50 ml (1.7 oz)  Banks “7 Golden Age” rum

50 ml (1.7 oz)  brown sugar canne syrup

50 ml (1.7 oz)  Pedro Ximenez sherry

4 dashes Fee Brothers Whiskey Barrel Aged Bitters

Sweet spices (Cinnamon, star anise, cocoa)

1 orange twist, as garnish

Rinse a whisky-tasting glass with the Ardbeg, then stir the ingredients over ice, and strain into the prepared glass.  Add the garnish.

gaz sez: This is my kinda drink.  Stout, strong, spicy, smoky, and you can play around with different combinations of spices to tailor-make it to suit your guest’s palate.  Great job, Julien!

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101 Best New Cocktails: Sazeroni by René Förster, Twist Cocktail Bar, Innside, Dresden, Germany

Monday, September 30th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Sazeroni

Adapted from a recipe by René Förster, Twist Cocktail Bar, Innside, Dresden, Germany.

Sazeroni Rene Foerster (1)

“This is my winning drink from the Liquid Art Competition in Germany.  It is a combination from Sazerac and Negroni.  Peter Dorelli, one of the judges, said, ‘This is a marriage made in heaven,’” René Förster.

Tabu Absinth Classic Strong, as a rinseSazeroni

40 ml (1.33 oz) Remy Martin VSOP

20 ml (.7 oz) Cinzano Orancio

20 ml (.7 oz) Campari

1 dash The Bitter Truth Grapefruit Bitters

1 orange twist, as a garnish

1 grapefruit twist, as a garnish

Rinse a chilled old-fashioned glass with the absinthe and add a large ice-ball or ice-cube.  Stir the rest of the ingredients over ice and strain into the glass.  Add the garnishes.

gaz sez:  I’m certainly not going to argue with Peter Dorelli about this drink.  It’s a sterling mixture of two fine cocktails.  I admit to not using Tabu Absinth Classic Strong as a rinse, since I just couldn’t find it in the USA (I used Pernod Absinthe instead), but now that I know about Tabu, I’m dying to try it next time I’m in Germany.  And Cinzano Orancio was new to me, too, but I managed to get my hands on a bottle of this stuff (thanks, Pete), and it’s a pretty incredible orange-flavored vermouth that will, no doubt, become a frequently used ingredient in the not-too-distant future.  Apologies to René for these digressions–the Sazeroni is f*ckin’ awesome, René, and that’s a killer smile you have on your face, too!  Keep up the good work.

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101 Best New Cocktails: Trinity Avenue by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Sunday, September 29th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Trinity Avenue

Adapted from a recipe by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Trinity Avenue Mark Holmes

“The crème de banane helps to smooth out this bitters-heavy drink wonderfully, adding a exotic Caribbean twist to a somewhat classic style drink. The drink is named for the road on which the house of Angostura can be found today.” Mark Holmes.

45 ml (1.5 oz) Angostura 1919 rumTrinity Avenue

15 ml (.5 oz) Dubonnet

15 ml (.5 oz) crème de banane

7.5 ml (.25 oz or 12 dashes) Angostura Aromatic Bitters

1 orange twist, as an aromatic garnish

1 dehydrated banana chip, as garnish

Stir over ice and strain into a chilled cocktail glass.  Express orange oil over the top of the drink and discard the twist.  Add the dehydrated banana chip.

gaz sez:  Yet another bitters-laden cocktail.  Makes my little heart glad, it does.  And Mark is right on the money when he points to the crème de bananes as the ingredient that balances out the bitters.  Fabulous job, Mark, and I must add that I love the relative simplicity of this formula—it’s one of those drinks that can be made in near-as-damn-it every bar in the world.  I hope that the good folk at Angostura take note.

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101 Best New Cocktails: Bittersweet Symphony Cocktail by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

Saturday, September 28th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bittersweet Symphony Cocktail

Adapted from a recipe by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

“As the cocktail was made for “Angostura cocktail challenge 2013” i wanted to find a way for using the bitters in a considerable quantity, so the mixture with the sweetness of the Cherry Heering  and the spices syrup was the key.  Some sour added with the lemon juice and the main personality by the hand of the Caribbean rum.  Why is it called “bittersweet symphony?”  i could say because that name fits with the flavours, but it’s basically because i love that song ;)” Mariano Garcia Ibañez.

45 ml (1.5 oz) Angostura 1919 RumBittersweet Symphony

30 ml (1 oz) Cherry Heering

30 ml (1 oz) lemon juice

25 ml (.85 oz) cinnamon syrup

15 ml (.5 oz) white and red pepper syrup

24 dashes (.5 oz) Angostura bitters

1 cinnamon stick, as garnish

1 Manhattan-infused cherry, as garnish

freshly grated nutmeg, as garnish

Shake over ice and strain into an ice-filled highball glass.  Add the garnishes.

Cinnamon Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

8 to 10 cinnamon sticks (depending on size and quality)

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

White And Red Pepper Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

70 grams (2.5 oz) red peppercorns

30 grams (1 oz) white peppercorns

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

gaz sez:   How can you go wrong when you throw half-an-ounce of Angostura in there?  Seriously, though, it’s Mariano’s White and Red Pepper Syrup that pulls everything together in this baby.  It’s an inspired touch.  Try it.  You’ll like it.

mgarcia78@nullhotmail.com

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101 Best New Cocktails: Smokey Ol’ Scribe by Tim Robinson, Twist, London

Sunday, September 22nd, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Smokey Ol’ Scribe

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

“This cocktail—one of the 2 winners of Luxardo Masters of Maraschino 2012—began life as a variation on The Last Word, using standard Maraschino and Green Chartreuse. I then picked up a lovely bottle of vintage Maraschino and started playing around – I found that it had a richer, earthier marzipan profile than the standard non-vintage bottling which the Green Chartreuse overwhelmed. The V.E.P. bottling of the Yellow is more subtle than the Green but has plenty of depth which stands up to the amazing powerful smokey notes of the Tobala. The D&B bitters bring out the sweeter and herbal notes while my Black Pepper syrup finishes it off with a healthy kick which accentuates the cherry of the Vintage Maraschino which is very much the star of the piece,” Tim Robinson.

20ml (.66 oz) Vintage Maraschino Liqueur (approx 1975)Smokey Ol Scribe

25ml (.85 oz) V.E.P. Yellow Chartreuse

25ml (.85 oz) Del Maguey Tobala (Wild Mountain) Mezcal

25ml (.85 oz) fresh lime juice

10ml black pepper syrup*

15ml egg white

Spritz Dandelion & Burdock Bitters

long tightly-curled twists of lemon & lime, as garnish

Spritz the inside of a chilled coupe with the bitters using an atomizer.  Dry shake all the ingredients except bitters, then shake again with cubed ice.  Double strain into the prepared chilled coupe, and add the garnishes.

* Black Pepper Syrup

200ml (6.75 oz) water

200gm (7 0z) white sugar

40gm (1.4 oz) black peppercorns

5g (.15 oz) cardamom pods (cracked)

5g (.15 oz) coriander seeds

10ml (.33 oz) vodka

15ml (.5 oz) fresh lemon juice

Bring the water to the boil, then crack the peppercorns, cardamom & coriander and add to the water. Simmer for 30minutes then remove from heat. Once the pot is cool to touch strain the peppercorns and discard. Return the spice-infused water to the pan and bring it up to a gentle simmer. Add the sugar and remove from heat and stir until dissolved.  When the syrup has cooled, add the vodka and lemon juice and bottle the syrup in an airtight container.

gaz sez:   Well done, Tim.  You managed to confuse me to all hell.  I’m quite sure that your version of this drink is far better than the one that I was able to make using regular maraschino and regular Yellow Chartreuse, but my version was pretty damned fabulous all on its own.  Your black-pepper syrup is bloody divine, too.  Thought I should mention that.

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101 Best New Cocktails: The New Fashioned Old Fashioned by Jens Kerger, Pinta Cocktailbar, Dresden, Germany

Sunday, September 22nd, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The New Fashioned Old Fashioned

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

“To me, the Four Roses Single Barrel bourbon  is a great choice for something as simple as the Old Fashioned. It carries loads of character, all of which are underlined by this choice of ingredients.  Bitter Orange Marmalade goes well with almost any kind of Bourbon, ripe for experimentation.  Plum Jam also is a great addition to the fruity notes of this whiskey—in that case kick the orange twist and drop in a Cognac soaked plum, if you can find one.  The Cinnamon together with the bitters compliments the fine wooden notes, lending a subtle first impression by flavor, and adding to the already deep complexity.

“There’s also been a twist to the twist already. Natalie (bar owner of Mojo Record Bar, Sydney) omitted the powdered sugar and the Chocolate Bitters and used 10ml Mozart Dry Chocoloate Liqueur.  Also, if you think this drink is still not complex enough and needs an extra kick, drop 5 dried cloves in before shaking,” Jens Kerger

60ml (2 oz) Four Roses Single Barrel BourbonNew Fashioned Old Fashioned

2 teaspoons Olde English Orange Marmalade

1 to 1.5 teaspoons powdered sugar*

1 dash Mozart Dry Chocolate Bitters (or mole bitters)

1 dash Jerry Thomas’ Own Decanter Bitters (or Boker’s or Peychaud’s)

1 stick of cinnamon

Light the cinnamon stick and catch the smoke in a tumbler. In a shaker, add all ingredients except the cinnamon. Add some ice and shake the hell out of it. Double strain over ice ball or large format cube in the pre-cinnamon smoked tumbler. Add the cinnamon stick (burnt side down) and a huge orange zest.

gaz sez:  I used castor sugar (1 teaspoon) rather than powdered sugar, but other than that, even though Jens offered lots of suggestions for variations, I stuck to the original formula.  It was fabulous.  I loves me some orange marmalade, I does. I’ll be serving these to friends tonight!

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101 Best New Cocktails: Wildbret by Reinhard Pohorec, The American Bar at The Savoy Hotel, London.

Saturday, September 21st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Wildbret

Adapted from a recipe by Reinhard Pohorec, The American Bar at The Savoy Hotel, London.Wildbret Reinhard Pohorec

“First I’ll point out that Wildbret is the German word for “game” or “venison,” so the name’s connected to Jägermeister—Master of the Hunt—one of the ingredients in the drink.  What fascinates me about Wildbret this drink is the harmony of the ingredients, which might seem to be shuffled together quite randomly at the first sight. But with Wildbret, the whole drink is definitely more than just the sum of its parts.

This drink shows different aspects and facets with every sip and I chose to serve it up, so that the increasing temperature also contributes to a fascinating journey in the glass.  You can play around slightly with floral or fruity bitters (Teapot Bitters in particular or Orange Bitters fit in very well) and your choice of whisky will also provide you with room for experimentation, ” Reinhard Pohorec.

45ml (1.5 oz) Jägermeister

25ml (.85 oz) smoky, peaty, cask-strength Islay scotch whisky (i personally recommend Ardbeg Corryvreckan)

30ml (1 oz) Calvados

1 dash Boker’s Bitters

2 dashes Aphrodite Bitters

1 lemon twist, as garnish

Stir over hand carved ice, and strain into a chilled coupette or cocktail glass.  Add the garnish.

Wildbret

gaz sez:  Rieni (his nickname), certainly knows how to push my buttons.  He and I worked together at the Jägermeister booth at the Berlin Bar Conference in 2012, so he knows that I love my Jäger, and then he goes and pairs it with a smoky, peaty, cask-strength scotch . . .  Sneaky bastard!  This drink comes together beautifully.  Keep your eye on Reinhard Pohorec.  He’s an Austrian force to be reckoned with.

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101 Best New Cocktails: Grace Note by Seth Bregman , Bardo Cocktails, Oakland, CA.

Friday, September 20th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Grace Note

Adapted from a recipe by Seth Bregman , Bardo Cocktails, Oakland, CA.

“This concoction was created on a warm summer afternoon while trying to figure out interesting things to do with  grapefruit. The Aperol and Velvet Falernum work surprisingly well together. The fresh grapefruit binds the ingredients into a pleasantly balanced cocktail, with the peach bitters adding a note of sweetness and complexity to the finish,” Seth Bregman.Grace Note

45 ml (1.5 oz) Stolichnaya, Hangar One, or Vox Vodka

15 ml (.5 oz) fresh pink grapefruit juice

7.5 ml (.25 oz) Aperol

7.5 ml (.25 oz) Velvet Falernum

2 dashes Fee Bros. Peach Bitters

1 grapefruit twist, as garnish (optional)

Shake over ice and fine-strain into a chilled coupe or cocktail glass.  Add the garnish (optional).

gaz sez:   Seth more or less sums up this drink in his comment above.  Let me just add that this is the sot of drink that helps us understand just how valuable vodka can be as a base.  I tried this recipe with gin, tequila, and white rum.  The tequila version was interesting, but the vodka version won the bout hands-down.  And you know damned well that I’m not a vodka man!

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101 Best New Cocktails: The Charter Oak Cocktail by David A. Roth, Pigs Eye Pub , Hartford, Connecticut

Sunday, September 15th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Charter Oak Cocktail

Adapted from a recipe by David A. Roth, Pigs Eye Pub , Hartford, Connecticut

“This drink is inspired by Colonial Connecticut and named after the Charter Oak Tree that stood in Hartford until 1856. The Colonists hid the state charter (the precursor to the county’s Constitution) in the oak tree from Kings James II in 1687.charter oak

“The Rum is for the 5 Rum distilleries that CT had by the 1750’s.

“The Akvavit is for the Dutch that settled Hartford in the early 1600’s.

“The Chartreuse is for the French General Lafayette who was our ally in the Revolutionary War.

“The lemon juice is for brightness and the nutmeg is for aromatics and spice and also because Connecticut is also nicknamed the Nutmeg State. Cheers!” David A. Roth

30 ml (1 oz.) Don Q. Cristal Rum

30 ml (1 oz.) Aalborg Akvavit

30 ml (1 oz.) Yellow Chartreuse

15 ml (.5 oz.)Fresh Lemon Juice

freshly grated nutmeg, as garnish

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

gaz sez:  Akvavit and Chartreuse in thew same glass?  Who’d have thunk it?  They’re like a well-choreographed ice-skating couple, anticipating each other’s every move, and complimenting each nuance.  Very nicely done, David.

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101 Best New Cocktails: Vakantie by Cynthia Turner, The Magnetic Field, Asheville, North Carolina

Sunday, September 15th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Vakantie

Adapted from a recipe by Cynthia Turner, The Magnetic Field, Asheville, North Carolina.

“This cocktail simply reminded me of an exotic vacation. I chose the Dutch word [for vacation] and then…..made another.” Cynthia Turner.

Green Chartreuse, as a rinse.Vakantie

45 ml (1.5 oz) Bols Genever

15 ml (.5 oz) Angostura 1919 rum

22.25 ml (.75 oz) fresh lemon juice

22.25 ml (.75 oz) orgeat

Shake over ice and strain into a chilled Green Chartreuse-rinsed coupe.  No garnish.

gaz sez: Well Jiminy Cricket this is a fine cocktail, indeed.  Smoky, nutty, herby, you name it.  It’s all over the place.  And it’s also very finely tuned.  Well done, Cynthia.

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101 Best New Cocktails: Minty Silk by Diana Haider, The Parlour , Frankfurt am Main, Deutschland

Saturday, September 7th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Minty Silk

Adapted from a recipe by Diana Haider, The Parlour , Frankfurt am Main, Deutschland

3 barspoons of homemade lemon curd*Minty Silk

about 6 mintleaves

40 ml (1.33 oz) gin

15 ml (.5 oz) sugar

15 ml (.5 oz)fresh lemon juice

30 ml (1 oz) fresh orange juice

1 small edible flower, sprinkled with gold dust, as garnish.

Shake (hard) over ice and double strain into a double old-fashioned glass filled with one

*Lemon Curd

50 grams (2 oz) unsalted butter

110 (4 oz) granulated sugar

pinch of salt

2 eggs

1 egg yolk

juice and zest of 2 lemons

Melt the butter over a low heat, add the sugar, salt, lemon juice and the zests

Beat the eggs, add them to the other ingredients, and stir constantly with a wooden spoon until it gets velvety & thick.  Remove from the heat, allow to cool, and refrigerate.

gaz sez:   Okay, I cheated and used commercial lemon curd when I tested this one, but it was a really fine brand.  Honest.  Jared Brown and Anistatia Miller were the fine folk who told me about this drink—I think they sampled it at Diana’s bar in Germany, and let me tell you this: If I see a recipe that calls for both gin and lemon curd, it’s sure as hell going to get my attention.  This drink is nothing short of a masterpiece.  Well done, Diana.

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101 Best New Cocktails: Bruschetta Martini by Eric Tecosky, Jones Hollywood, West Hollywood, CA

Saturday, September 7th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bruschetta Martini

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

“Everyone’s favorite appetizer is now their favorite cocktail. Form meets function in this perfect start to any dinner party. Enjoy!!!”  Eric Tecosky

2 cherry tomatoesBruchetta Martini

60 ml (2 oz) Beluga vodka

7.5 ml (.25 oz) Dirty Sue premium olive juice

15 ml (.5 oz) fresh lemon juice

1 basil leaf

1 small slice of garlic

pinch of salt

pinch of black pepper

Muddle the tomatoes in a mixing glass, the add the remaining ingredients, reserving one of the basil leaves for a garnish.  Add ice and shake well for 10 to 15 seconds.  Strain into a chilled cocktail glass through a fine-mesh strainer, and add the basil-leaf garnish.

gaz sez:  I used a different vodka and different olive juice, but this one worked real well despite my sloppiness.  I love savory drinks that aren’t Bloody Marys.  Nice one, Eric!

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101 Best New Cocktails: Cuzco Humming Bird by Moses Laboy, Los Americanos, New York.

Wednesday, September 4th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Cuzco Humming Bird

Cuzco Humming Bird Moses

Adapted from a recipe by Moses Laboy, Los Americanos, New York.

“This a fantastic, refreshing cocktail with a nice energy kick 🙂  I hope to see my cocktail/name among the other great 100 cocktails,” Moses Laboy.

60 ml (2oz) Pisco brandyCuzco Humming Bird

22.5 ml (.75 oz) coca-tea simple syrup*

7.5 ml (.25 oz) mint simple syrup

22.5 ml (.75 oz) fresh lemon juice

2 dashes Angostura bitters

1 fresh mint sprig, as garnish

Pour into a large tiki/piragua glass.  Add crushed ice, swizzle, top with more ice, garnish and serve.

*Coca-Tea Simple Syrup

Infuse 10 Coca tea bags and 2 yerba mate tea bags in .6 litre (2 1/2 cups) boiling water, and add .3 liter (1 1/3 cups) granulated sugar, and stir to dissolve.  Allow to cool to room temperature, remove the tea bags, and store in the refrigerator.

gaz sez:   I had no idea that coca tea was legal here in the USA, and boy, oh boy, does it work well in this drink.  Brings back fabulous memories of the Urubamba Valley when I visited Peru with Diego and Elisa Loret de Mola a few years ago. I’ll be sipping this one on a regular basis.

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101 Best New Cocktails: Green Hornet by Jesper Strauss, ABSURT Cocktails , Copenhagen, Denmark

Monday, September 2nd, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Green Hornet

Adapted from a recipe by Jesper Strauss, ABSURT Cocktails , Copenhagen, Denmark

“I created this cocktail for a summer cocktail competition and actually won. It is fresh and delicious and perfect for a warm summers day. beautiful green colour and the ingredients and colour makes every guest curious about its taste.” Jesper Strauss.

6 sugar-snap peasGreen Hornet

8-10 basil leaves

4 slices cucumber

60 ml (2 oz) Tanqueray No TEN

20 ml (.3 oz) simple syrup

20 ml (.3 oz) fresh lime juice

Cucumber peel, as garnish*

Muddle the cucumber, basil and sugar snaps in a mixing glass.  Add the gin, lime juice and simple syrup and shake well.  Double strain into a chilled coupe.

*Garnish: Wrap a cucumber peel around your index finger, make a small cut in the middle of the peel and place on the edge of the coupe.

gaz sez:  As a self-confessed commercial tomato-juice hater, it’s seldom that I meet a savory-style cocktail that tickles my fancy.  This one hits the heights.  Springtime in a glass, I think.  Great drink.

Quick Story:  When I received this recipe it called for “sukker snaps,” and I thought that it must be some sort of Danish Schnapps so I set to looking for this product.  Jesper soon set me straight, and I was off to the market for some sugar-snap peas . . . Duh.

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101 Best New Cocktails: La Croix Elixir by Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark.

Sunday, September 1st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

La Croix Elixir

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

“The motto of the Carthusian monks is Stat crux dum volvitur orbis, which is latin for “The Cross is steady while the world is turning.”  Like the monks motto, the world is turning, while this drink is steady.  It has a special blend of two herbal liqueurs, also made by monks from a secret recipe.

“A truly apothecary and sour style cocktail where herbs and spices are pairing perfectly together. These herbs and spices add to the fresh and floral G’Vine gin.  The citrus notes of fresh lime, pineapple syrup and pineapple sage balances overall the cocktail. To top it off the addition egg whites gives a silky smooth taste sensation.

“La Croix Elixir will make your world spin.”La Croix Elixir - Copy

60 ml (2 oz) G’Vine  gin

15 ml (.5 oz) Green Chartreuse

15 ml (.5 oz) Bénédictine

4 Pineapple sage leafs

30 ml (1 oz) Pineapple syrup

30 ml (1 oz) fresh lime juice

1 dash of egg white

2 drops of chocolate bitters

1 pineapple-sage sprig, as garnish.

Dry shake; shake again over ice, and strain into a small chilled wine goblet.   Add the garnish.

gaz sez:  It took balls to use both Chartreuse and Bénédictine in the same glass, and though I’ve seen this done before, I’ve never seen it pulled off quite so elegantly.  Perhaps it’s the G’Vine that pulls everything together?  And the sage leaves don’t hurt, either.  Another nice one, Humberto!

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101 Best New Cocktails: 10 Bloods by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China

Saturday, August 31st, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

10 Bloods

Adapted from a recipe by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China.

10 Bloods Kelvin Wood

“This is the cocktail I created for the World Class Kick Off in South China, 2013 .  The name is comes from T-10 (Tanqueray No.TEN) and using Peychaud’s bitters as the color.  The story behind the cocktail is also about “10 years ” experience for me . . .  The Plum liqueur & the Monin Rose syrup release the sweetness to balance the Campari & the bitters . . . [It]smells & taste like a perfume , a little bit spicy from the tongue , the finish is extremely long & strong as layer by layer the flavor comes out,” Kelvin Wood.

45 ml (1.5 oz) Tanqueray No.TEN10 Bloods

15 ml (.5 oz) Luxardo Plum Liqueur

5 ml (1 teaspoon) Campari

5 ml (1 teaspoon) Monin Rose Syrup

10 ml (2 teaspoons) Peychaud’s Bitters

1 pink grapefruit twist, as garnish

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

gaz sez:  (I couldn’t get hold of the Luxardo plum liqueur so I used the Prucia brand instead.) This is quite simply one of the best gin cocktails I’ve ever tasted.  It’s like the climax of the 1812 Overture in a glass.  Splendid.

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101 Best New Cocktails: Where There’s Smoke There’s Fire by Leslie Ross, Virtuoso Selections, Austin, TX

Saturday, August 24th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Where There’s Smoke There’s Fire

Adapted from a recipe by Leslie Ross, Virtuoso Selections, Austin, TX

“This drink represents where I’m from, Houston Texas. It shows the cohesion of culture that coalesces in the form of Tex Mex Paradilla (Mixed Grill) and Texas mesquite BBQ, and THE drink of Mexico, the Paloma. The Anejo tequila has the body to stand up to the smoke and grilled flavors, the barrel aged agave really shines with the mesquite . The smoke also compliments the citrus, with every single ingredient bringing something to the completed cocktail.  I won the Houston USBG Don Julio Comp with this drink, and am now headed to NYC to fight for the National Title.  Fingers are crossed!  I hope you guys enjoy it!” Leslie Ross

45 ml (1.5 oz) mesquite-smoked Don Julio Anejo TequilaWhere There's Smoke There's Fire

22.5 ml (.75 oz) Combier Pamplemousse Liqueur

15 ml (.5 oz)  Grilled Lime Juice

15 ml (.5 oz) Grilled Pink Grapefruit Juice

Jarritos Toronja Grapefruit Soda

Cilantro Mousse

Garnish with a wedge of Grilled and Smoked Grapefruit, drizzled with house made BBQ Habanero Shrub

Smoking the Tequila: Fill a large metal bowl with crushed or pelleted ice and nest a slightly smaller metal bowl, filled with tequila, inside it. Place your bowl at the very top of the smoker and sample every 5 minutes or so, it shouldn’t take more than 15 minutes to get the right amount, anymore and that will be all that you can taste.

Grilled Fruit Juice: Ready to nerd out? Awesome! This particular step involves caramelization and the Maillard Reaction ( go ahead and google that). After cutting up the limes and grapefruits into wedges, (more surface are = better flavor results) gently toss them in vanilla sugar and salt. Whole split vanilla beans in a half and half mix of white and turbinado sugar is what I use, and a pinch of highly salenic salt, like Maldon Sea Salt. Allow fruit to macerate, and once the juices and oils start to come out, grill them on a charcoal grill. Juice them while they are warm.

Cilantro Mousse Puree fresh cilantro with just enough water to make a liquid, strain the solids out with cheesecloth, and place into an ISI whipped cream charger with powdered Soy Lecithin. Use one Nitrogen Charger and shake.

OK, now that science class is over, let’s make this Paloma happen!

Shake the first 4 ingredients over ice and strain into an ice-filled Highball or Collins glass.  (It needs to be narrow and tall, this way the Mousse stands).  Top with the Jarritos Toronja Soda, leaving about 2 fingers of room at the top for the Mousse.   Add the mouse and place a cilantro leaf on top, as garnish.

I choose to garnish this drink on the side, with a wedge of  grilled and smoked grapefruit, and drizzle it with BBQ Habanero Shrub.  Take the first sip without a straw to feel the drink come through all of the layers, enjoy the mingling textures, THEN use a straw if you want. After about half way, eat the piece of grapefruit.

gaz sez:  This is a fabulous example of just how far some 21st-century bartenders have pushed the craft, and it comes in the form of  a splendid drink in which every facet is detectable, and everything comes together in harmony.  Well done, Leslie.

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101 Best New Cocktails: Bristol Old Fashioned N°2 by Maxime Hoerth, Le Bar du Bristol, Paris, France

Saturday, August 24th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Bristol Old Fashioned N°2

Adapted from a recipe by Maxime Hoerth, Le Bar du Bristol, Paris, France

“This cocktail reminds me of my childhood.  Born in Alsace (north-east of France) I grew up with the X-mas flavours and I wanted to join those flavours to my favorite cocktail that is the old-fashioned (made with rum, gin, cognac, bourbon . . . ). This is how and why that cocktail was created.  X-mas flavours in a gentleman cold drink.” Maxime Hoerth.Bristol Old Fashioned N°2

15 ml (1/2 oz) Hot Wine shrub*

3 dashes Burlesque Bitters

50 ml (1.7 oz) Gosling’s Black Seal rum

1 cinnamon stick, as garnish

1 star anise, as garnish

1 orange twist, as garnish

Pour the shrub and the bitters into a chilled old-fashioned glass.  Add half of the rum and a few ice cubes and stir.  Add more ice and the second half of the rum.  Add the garnishes.

*Hot Wine Shrub

70 ml (2.4 oz) St-Emilion Bordeaux Wine

150 ml (5 oz) Grand Marnier Cordon Rouge

150ml (5 oz) Wild Strawberry Liqueur

3 cinnamon sticks

4 orange slices

4 cloves

3 star anis

Heat all ingredients and let reduce until half of it has evaporated.  Filter, add 185 ml (. 8 cup) caster (superfine)  sugar, and stir to dissolve.  Allow to cool and refrigerate.

gaz sez:  Jeez this was a bitch to put together, but it was well worth all the effort.  Maxime, who I know from my travels, has, indeed, put Christmas in a glass here, and here’s no need to wait for cold weather to drink it, either.

P.S.: Try the shrub in your coffee of a morning.  It’s pretty deeeelish!

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101 Best New Cocktails: The Gentlemen’s Secret by Giuseppe Santamaria, Ohla Hotel – Boutique Bar, Barcelona, Spain

Saturday, August 24th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

The Gentlemen’s Secret

Adapted from a recipe by Giuseppe Santamaria, Ohla Hotel – Boutique Bar, Barcelona, SpainGentlemen's Secret

Giuseppe Santamaria, Best World Class Bartender Spain 2012, created this drink on occasion of the World Class Final, celebrated in Rio de Janeiro. With “The Gentlemen’s Secret” cocktail he won the Hollywood, Bollywood, Hong Kong Challenge, that had to be inspired by stars of the silver screen; a living legend or a screen god or goddess from the past.

He wanted to pay a tribute to the Rat Pack, a group of artists and friends who became a legend in the 60s, for the performances and for living life to full. At the same time, he wanted to play with the romantic idea of bringing them back to the Prohibition Era, where speakeasys spread around. Giuseppe created a delicious twist of the classic cocktail Rob Roy, using a unique blended scotch whisky, Johnny Walker Blue, mixed with some sherry wine PX that gives it a soft and mellow flavour of raisins, and adding a fruity cake flavour of Pear liqueur. The final touch of Lavender bitter releases the chocolate notes of the whisky and add a fresh and relaxing scent note. Perfect as after-dinner.

He managed to surprise some of the most renowned international judges, when he whispered the magic words: “This book contains the secret recipe of the Rat Pack, the “Gentlemen’s Secret”. They took the book in their hands and… What a surprise!, when they opened it, they found a hip flask hidden in it. Inside it was the cocktail.

Giuseppe Santamaria still keeps surprising his guests at Ohla Boutique Bar, every time he serves this delicious drink.

Note: As an alternative, Johnny Walker Gold can also be used.

40 ml (1.33 oz) Johnny Walker Blue Label scotch

12.5 ml (.42 oz) Pedro Ximenez sherry

15 ml .5oz) Pear liqueur

5 drops Lavender Bitters

1 lavender flower, as garnish

Stir over ice and strain into a chilled coupette.  Add the garnish. (Or present it in a hip flask, hidden in a “Rat Pack book”.)

gaz sez:   I’m a sucker for this drink.  The flask presentation was fabulous to witness, of course, but like the Rat Pack, it was the drink itself that stole all the limelight.  Great flavors, and great balance.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Delegation Cocktail by Carl Wenger, Shady Lady Saloon, Sacramento, CA

Sunday, August 18th, 2013

See more of this year’s 101 Best New Cocktails HERE  Click HERE to submit your recipe for a chance to be included in an upcoming list.

Delegation CocktailDelegation Cocktail

Adapted from a recipe by Carl Wenger, Shady Lady Saloon, Sacramento, CA

45 ml (1.5oz) Camus VS Cognac

22.5 ml (.75oz) Choya Ume Excellent liqueur*

22.5 ml (.75oz) Averna amaro

1 brandied cherry, as garnish

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

* Choya Ume Excellent liqueur is made with a plum-like fruit called ume, and it’s often described as a plum brandy.  It’s a delicious fruit liqueur that deserves more space behing the bars of today’s cocktailian bartenders.

gaz sez:  Simple, elegant, and very, very more-ish.  And this is one of those cocktails that can be tailored to suit everyone.  Go up on the plum brandy if you have a sweet tooth, go up on the Averno if you lean toward bitter, or use less of either one of them to please your palate.  This cocktail will have your guests coming back for more for a long, long time.

Delegation Cocktail Carl Wenger

 

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |