Archive for the ‘CitC 2016’ Category

Cocktails in the Country: Peach of a Hand by Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

Friday, February 17th, 2017

 

Peach of a Hand

Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

2 oz (60 ml) Bulleit Bourbon

.75 oz (22.5 ml) Amaro Lucano

1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

2 dashes Fee Brothers Black Walnut Bitters

.25 oz (7.5 ml) Lazzaroni Amaretto, as float

Cracked black pepper, as garnish

Shake over ice, and strain into a highball glass. Top with fresh ice. Add the float and garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Jenkin’s Earworm by Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

Wednesday, February 15th, 2017

Jenkin’s Earworm

Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

“The goal here was to highlight the subtler notes of the rum by attenuating its richness with drier ingredients, hence the martini-style preparation.”

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) Tanqueray London Dry Gin

.75 oz (22.5 ml) La Quintinye Vermouth Royal Dry Vermouth

.25 oz (7.5 ml) Suze

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: The Myth of Sazerac by Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

Tuesday, February 14th, 2017

The Myth of Sazerac

Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

“I always admire rule-breaking drinks, and Sazeracs are a tough rule to break successfully. Also, French Existentialism FTW.”

2 oz (60 ml) Camus VS Elegance Cognac

.25 oz (7.5 ml) Punt e Mes

.25 oz (7.5 ml) Suze

1 barspoon Ancho Reyes Ancho Chile Liqueur

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Smoke on the Water by Dilpreet Talwar, Cuadra 32, Seattle, WA

Monday, February 13th, 2017

Smoke on the Water

Dilpreet Talwar, Cuadra 32, Seattle, WA

1.5 oz (45 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) Carpano Antica Formula

2 dashes Fee Brothers Black Walnut Bitters

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

Stir over ice, and strain into a chilled coupe.

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Posted in CitC 2016 |

Cocktails in the Country: A Norange for my Nuncle by Phoebe Esmon, Night Bell, Asheville, NC

Friday, February 10th, 2017

A Norange for my Nuncle

Phoebe Esmon, Night Bell, Asheville, NC

“Ketel One is the perfect vehicle for this variation on a dirty vodka martini.”

2 oz (60 ml) Ketel One Vodka

1 oz (30 ml) Don Zoilo Manzanilla Sherry

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

2 dashes Regan’s Orange Bitters No. 6

1 small pinch salt

1 orange twist

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

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Posted in CitC 2016 |

Cocktails in the Country: Tanq-U Baijiu Ramos by Jason R Swaringen, McClellan’s Retreat, Washington, DC

Wednesday, February 8th, 2017

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Tanq-U Baijiu Ramos

Jason R Swaringen, McClellan’s Retreat, Washington, DC

“I like how the floral elements of the Baijiu play with the citrus notes of Tanqueray No. TEN and a little amaro for earthy body. That . . . and I love puns to an unhealthy degree!”

1.5 oz (45 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) HKB Hong Kong Baijiu

.25 oz (7.5 ml) Amaro Lucano

.125 oz (3.75 ml) Chambord

1 egg white

1 oz (30 ml) heavy cream

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

.25 oz (7.5 ml) fresh lime juice

Club soda, to top

3 drops Bitter Truth’s Jerry Thomas Own Decanter Bitters, as garnish

Dry-shake, then add ice and shake again. Fine-strain into a chilled collins glass to keep foam uniform. Let settle, then top with club soda. Add the garnish and swirl.

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Posted in CitC 2016 |

Cocktails in the Country: Goldenback by Jason R Swaringen, McClellan’s Retreat, Washington, DC

Tuesday, February 7th, 2017

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Goldenback

Jason R Swaringen, McClellan’s Retreat, Washington, DC

“I wanted to make a spirit-forward cocktail that could easily be enjoyed on a hot summer day. Diamondbacks have always been a favorite of mine so I went with a slightly more herbal/bitter variant.”

.25 oz (7.5 ml) Lucid Absinthe Supérieure, as rinse

1 lemon twist

1.5 oz (45 ml) Bulleit Bourbon

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Suze

.125 oz (3.75 ml) Eli Mason Gomme Syrup

Rinse a chilled coupe with the absinthe.

Squeeze the twist into a mixing glass, then discard. Build ingredients in the glass. Add ice, stir, and strain into the coupe.

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Posted in CitC 2016 |

Cocktails in the Country: Some Enchanted Regan by Lizaveta Molyavka, Middle Branch, New York, NY

Monday, February 6th, 2017

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Some Enchanted Regan

Lizaveta Molyavka, Middle Branch, New York, NY

“Now we have our own song, Gary. Thanks for having us here.”

2 oz (60 ml) Camus VS Elegance Cognac

1 oz (30 ml) Carpano Dry Vermouth

.75 oz (22.5 ml) LEJAY Cassis

2 dashes Regan’s Orange Bitters No. 6

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: The Sadistic Sage by Ackrawin Rungruangviechakul, Jaiya Thai Restaurant, New York, NY

Friday, February 3rd, 2017

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The Sadistic Sage

Ackrawin Rungruangviechakul, Jaiya Thai Restaurant, New York, NY

“Thai pride.”

3 sage leaves

1.5 oz (45 ml) Charbay Meyer Lemon Flavored Vodka

1 oz (30 ml) The American Juice Company’s Lady Lychee

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) simple syrup

1 sage leaf, as garnish

Muddle the sage leaves in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Salty Boy by Lizaveta Molyavka, Middle Branch, New York, NY

Wednesday, February 1st, 2017

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Salty Boy

Lizaveta Molyavka, Middle Branch, New York, NY

“Weird and savory.”

1.75 oz (52.5 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Carpano Antica Formula

2 dashes Fee Brothers Black Walnut Bitters

1 tablespoon olive juice

1 olive, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Brexit to NOLA by Matthew Schulze, De Novo, Montclair, NJ

Tuesday, January 31st, 2017

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Brexit to NOLA

Matthew Schulze, De Novo, Montclair, NJ

“I liked how the smoke rinse added a lot to the nose; using it like absinthe in a Sazerac was my inspiration. God bless the Queen!”

Chase English Oak Smoked Vodka, as rinse

2 oz (60 ml) Ransom Old Tom Gin

1 barspoon Eli Mason Demerarra Syrup

4 dashes Regan’s Orange Bitters No. 6

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

Rinse an old-fashioned glass with the vodka.

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

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Posted in CitC 2016 |

Cocktails in the Country: Becca Hates Campari by Brian Nixon, McClellan’s Retreat, Washington, DC

Monday, January 30th, 2017

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Becca Hates Campari

Brian Nixon, McClellan’s Retreat, Washington, DC

“I really enjoy the way the richness of the Jameson plays with all of the other ingredients.”

1 oz (30 ml) Jameson Black Barrel Irish Whiskey

1 oz (30 ml) Carpano Antica Formula

.5 oz (15 ml) Amaro Lucano

.5 oz (15 ml) Jägermeister

3 dashes Fee Brothers Black Walnut Bitters

1 lemon twist, as garnish

Stir over ice, and strain into an old-fashioned glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Lucid Luck by Dan Q. Dao, Middle Branch, New York, NY

Friday, January 27th, 2017

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Lucid Luck

Dan Q. Dao, Middle Branch, New York, NY

“I love how the ginger liqueur affects the bite of anise in the Absinthe. This is a tall drink, perfect for a hot summer day.”

1 oz (30 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Lucid Absinthe Supérieure

.25 oz (7.5 ml) Amaro Lucano

Club soda, to top

2 dashes Dr. Adam Elmegirab’s Orinoco bitters, to top

1 piece fresh ginger, as garnish

1 lemon twist, as garnish

Shake over ice, and strain into a chilled cocktail glass. Top with club soda and bitters. Skewer the ginger and twist and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Belle of the Barrio by Dan Q. Dao, Middle Branch, New York, NY

Wednesday, January 25th, 2017

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Belle of the Barrio

Dan Q. Dao, Middle Branch, New York, NY

“This drink is inspired by my Texas upbringing, and evokes the idea of an approachable yet beautiful girl next door.”

4-5 pineapple chunks

4-5 mint leaves

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

.5 oz (15 ml) agave syrup

.5 oz (15 ml) fresh lemon juice

1 pineapple chunk, pierced with a mint spring, as garnish

Muddle the pineapple and mint leaves in a shaker. Add remaining ingredients. Shake over ice, and double-strain into a rocks glass over one large ice cube. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Hong Kong Express by Yi Chen, Berlyn Restaurant, Brooklyn, NY

Tuesday, January 24th, 2017

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Hong Kong Express

Yi Chen, Berlyn Restaurant, Brooklyn, NY

“This cocktail has eight ingredients, as the number 8 is an auspicious number in Chinese culture. Each has a purpose—the absinthe and lychee and honey complement the fruity depth of the Baijiu. The Old Tom adds maltiness. The orange bitters add a fruit-spice bitterness, and the smokiness of the flamed twist improves the nose and adds a second layer of fruit.”

.25 oz (7.5 ml) Lucid Absinthe Supérieure, as rinse

.75 oz (22.5 ml) HKB Hong Kong Baijiu

.25 oz (7.5 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) The American Juice Company’s Lady Lychee

.5 oz (15 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

1 dash Regan’s Orange Bitters No. 6

1 flamed orange twist

Coat the inside of a chilled coupe with absinthe; discard.

Shake over ice, and strain into the glass. Discard the twist after flaming.

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Posted in CitC 2016 |

Cocktails in the Country: Mi Piacere by Lizaveta Molyavka, Middle Branch, New York, NY

Monday, January 23rd, 2017

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Mi Piacere

Lizaveta Molyavka, Middle Branch, New York, NY

“Italian local ingredients make the drink absolutely perfect for hot weather.”

1.75 oz (52.5 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) Solerno Blood Orange Liqueur

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) sugar syrup (2:1)

.25 oz (7.5 ml) Amaro Lucano

.75 oz (22.5 ml) Moletto Prosecco, to top

1 barspoon orange marmalade, as garnish

Shake over ice, and strain into an ice-filled collins glass. Top with prosecco and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Allen Katz’s Sour, Not That He’s Sour by Matthew Schulze, De Novo, Montclair, NJ

Friday, January 20th, 2017

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Allen Katz’s Sour, Not That He’s Sour

Matthew Schulze, De Novo, Montclair, NJ

“The Rock & Rye is easy to drink. It’s like an Old-Fashioned in a bottle. Using it in a sour just makes sense.”

1 oz (30 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) Bulleit Bourbon

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) maple syrup

1 egg white

1 sprig rosemary

2 oz hefeweizen, to top

1 rosemary sprig, as garnish

Grated cinnamon, as garnish

1 bacon piece, as garnish

Dry-shake, then add ice and shake again. Double-strain into an old-fashioned glass. Top with beer and add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Cock Reviver #2 by Brian Nixon, McClellan’s Retreat, Washington, DC

Wednesday, January 18th, 2017

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Cock Reviver #2

Brian Nixon, McClellan’s Retreat, Washington, DC

“I wanted to make an eye-opener and the chili and coffee just seemed like an obvious pairing. I added the orgeat and demerarra for depth.”

1 oz (30 ml) Ketel One Vodka

.5 oz (15 ml) Ancho Reyes Ancho Chile Liqueur

1 oz (30 ml) brewed coffee

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 dash Regan’s Orange Bitters No. 6

Shake hard over ice, and double-strain into a chilled tulip glass.

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Posted in CitC 2016 |

Cocktails in the Country: In Search of Sunrise by Walmer Granda, Rod’s Steak & Seafood Grille, Morristown, NJ

Tuesday, January 17th, 2017

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In Search of Sunrise

Walmer Granda, Rod’s Steak & Seafood Grille, Morristown, NJ

“I love the way that this whiskey goes so well with the corn milk syrup and the dry curaçao and the garnish complements the taste. Cheers!”

1.5 oz (45 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Amaro Lucano

.5 oz (15 ml) fresh lemon juice

.75 oz (22.5 ml) corn milk syrup*

1 orange twist, as garnish

Mint sprig and ground cinnamon, as garnish

Shake over ice, and strain into a chilled rocks glass. Squeeze the twist over the drink and add as garnish. Add the garnishes.

*To make corn milk syrup, scrape kernels off of a fresh cob. Run through an extractor and fine-strain. Mix equal parts corn milk and sugar.

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Posted in CitC 2016 |

Cocktails in the Country: Amoroso by Becca Pesce, Baccarat Hotel and Residences, New York, NY

Monday, January 16th, 2017

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Amoroso

Becca Pesce, Baccarat Hotel and Residences, New York, NY

“I love spirit-forward cocktails that move through flavor profiles. This one plays with the floral elements of the vermouth, the sweet and bitter of the two amari, and the smoke of the mezcal.”

1.5 oz (45 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) La Quintinye Vermouth Royal Dry Vermouth

1 oz (30 ml) Amaro Lucano

.5 oz (15 ml) Amaro Lazzaroni

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Painter’s Purple by Walmer Granda, Rod’s Steak & Seafood Grille, Morristown, NJ

Friday, January 13th, 2017

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Painter’s Purple

Walmer Granda, Rod’s Steak & Seafood Grille, Morristown, NJ

“I love how the Ransom Old Tom goes well with the LEJAY cassis and the La Quintinye Royal Rouge and sage leaf give you a better taste.”

.75 oz (22.5 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

.75 oz (22.5 ml) LEJAY Cassis

.75 oz (22.5 ml) fresh lemon juice

1 sage leaf, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Merry Christmas Darling by Becca Pesce, Baccarat Hotel and Residences, New York, NY

Wednesday, January 11th, 2017

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Merry Christmas Darling

Becca Pesce, Baccarat Hotel and Residences, New York, NY

“I love flips, but wanted to keep it light, fresh, and seasonal. I love how the bitters and cayenne and nutmeg bring out the fruit notes in the whiskeys and brandy, and the egg and cream provide the texture.”

1.5 oz (45 ml) Laird’s Applejack

.5 oz (15 ml) Jameson Black Barrel Irish Whiskey

1 oz (30 ml) apple cider

.75 oz (22.5 ml) fresh lemon juice

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) heavy cream

1 whole egg

4 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

2 dashes Fee Brothers Black Walnut Bitters

1 pinch cayenne

1 pinch nutmeg and 1 pinch cayenne, as garnish

Dry-shake, then add ice and shake again. Double-strain into a chilled Irish coffee glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Nameless by Ackrawin Rungruangviechakul, Jaiya Thai Restaurant, New York, NY

Tuesday, January 10th, 2017

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Nameless

Ackrawin Rungruangviechakul, Jaiya Thai Restaurant, New York, NY

1 whole egg

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

1.5 oz (45 ml) La Quintinye Vermouth Royal Rouge Vermouth

.25 oz (7.5 ml) Punt e Mes

.25 oz (7.5 ml) Chambord

.25 oz (7.5 ml) simple syrup

Ground cinnamon, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Trader Z by Yi Chen, Berlyn Restaurant, Brooklyn, NY

Monday, January 9th, 2017

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Trader Z

Yi Chen, Berlyn Restaurant, Brooklyn, NY

“Every ingredient serves to compliment each other with intention.”

Mint leaves

1 orange slice

1.5 oz (45 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 dash Regan’s Orange Bitters No. 6

Club soda, to top

1 mint sprig, as garnish

1 orange wheel, as garnish

Muddle the mint leaves and orange slice in a shaker. Add remaining ingredients. Shake over ice, and double-strain into an ice-filled collins glass. Top with club soda and add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Tumbleweed by Brian Nixon, McClellan’s Retreat, Washington, DC

Thursday, January 5th, 2017

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Tumbleweed

Brian Nixon, McClellan’s Retreat, Washington, DC

“I like the way strawberries and sage work with both the Tanqueray and brandy, and the heavy cream actually allows the drink to remain light.”

2 strawberries, quartered

2 sage leaves

1 oz (30 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Gran Duque D’Alba Brandy de Jerez

.5 oz (15 ml) Eli Mason Demerarra Syrup

.75 oz (22.5 ml) heavy cream

.25 oz (7.5 ml) fresh lemon juice

1 sage leaf, as garnish

Shake hard over ice, and double-strain into an ice-filled collins glass. Add the garnish.

 

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Posted in CitC 2016 |

Cocktails in the Country: Storm King Sour by Justin Singh, Fools Gold, New York, NY

Tuesday, January 3rd, 2017

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Storm King Sour

Justin Singh, Fools Gold, New York, NY

Love the name Storm King for many reasons, mostly because I’m a nerd. Perfect cocktail for fall.

2 oz (60 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

1 egg white

Grated cinnamon, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Baijiu, Felicia by Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

Monday, January 2nd, 2017

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Baijiu, Felicia

Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

“Baijiu can stand up to very strong flavors, which is why all of my ingredients are pretty intense. I’m not scared of Baijiu anymore!”

1 oz (30 ml) HKB Hong Kong Baijiu

1 oz (30 ml) Jägermeister

1 oz (30 ml) Campari

.5 oz (15 ml) Carpano Dry Vermouth

.33 oz (10 ml) coffee

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 grapefruit twist, as garnish

Stir over ice, and strain into a double rocks glass over fresh ice. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Southern Manhattan by Anthony A. Baker, Red Farm Cuisine (and Decoy), New York, NY

Friday, December 30th, 2016

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Southern Manhattan

Anthony A. Baker, Red Farm Cuisine (and Decoy), New York, NY

This is basically a Manhattan that has a peanut butter & jelly essence to it—southern style.

2 oz (60 ml) Highland Park 12-year-old Single Malt Scotch Whisky

1 oz (30 ml) Laird’s Applejack

.5 oz (15 ml) Lazzaroni Amaretto

.25 oz (7.5 ml) LEJAY Cassis

4 dashes Fee Brothers Black Walnut Bitters

Crushed walnuts, as rim

Stir over ice, and strain into a chilled cocktail glass (rim half with walnuts).

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Posted in CitC 2016 |

Cocktails in the Country: “Hop Scotch” by Juliet DeRose, Blue Smoke, New York, NY

Thursday, December 29th, 2016

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“Hop Scotch”

Juliet DeRose, Blue Smoke, New York, NY

I wanted to create a beer cocktail that was sessionable yet still had the integrity of the whiskeys. Simple and a summer cocktail with traditional cold-weather spirits.

1 oz (30 ml) Jameson Black Barrel Irish Whiskey

1 oz (30 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 teaspoon vanilla extract

2 dashes Regan’s Orange Bitters No. 6

2 oz (60 ml) IPA beer, to top

Shake over ice, and strain into an iced highball glass. Top with beer.

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Posted in CitC 2016 |

Cocktails in the Country: The Filosofiser by Dave Bletsch, Cork & Kerry, Rockville Centre, NY and Floral Park, NY

Wednesday, December 28th, 2016

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The Filosofiser

Dave Bletsch, Cork & Kerry, Rockville Centre, NY and Floral Park, NY

The idea was to highlight the tequila with a smoked chile pepper flavor (a la chipotle). Grapefruit and orange added a touch of fresh sweetness, balanced with a bit of subtle bitterness.

1.5 oz (45 ml) Don Julio Blanco Tequila

.5 oz (15 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Ancho Reyes Ancho Chile Liqueur

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

1 oz (30 ml) fresh ruby red grapefruit juice

.5 oz (15 ml) fresh lime juice

2 dashes Regan’s Orange Bitters No. 6

1 grapefruit twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Piggly Wiggly by Trish Rossiene, Gramercy Terrace, New York, NY

Tuesday, December 27th, 2016

3-7-14-trish-rossienePiggly Wiggly

Trish Rossiene, Gramercy Terrace, New York, NY

Interesting product that was challenging to blend with house ingredients. It called for something savory and had that oak character, so I wanted to blend it with bacon and balance it out with locally sourced maple syrup because it’s delicious. The pimento bitters add a kick and the Peychaud’s really balance the sweetness of the syrup. The black pepper is visually appealing and adds another interesting savory element. The candied bacon lets the guest know a preview of what’s to come.

2 oz (60 ml) Chase English Oak Smoked Vodka

1 slice bacon

2 dashes Peychaud’s Bitters

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Ground black pepper, as rim

1 piece candied bacon, as garnish

Fat-wash the vodka in bacon grease and double-strain.

Stir over ice, and double-strain into a chilled Nick & Nora glass (rim half with pepper). Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: What Else You Got by James Menite, Plaza Hotel at The Palm Court, New York, NY

Friday, December 23rd, 2016

3-7-13-james-meniteWhat Else You Got

James Menite, Plaza Hotel at The Palm Court, New York, NY

I love the maltiness of the Ransom and the citrus of the Suze playing off each other, plus the cinnamon, pepper, and ginger give a rich, robust smoothness to round out the cocktail.

2 grapefruit slices

2 dashes ground pepper

2 oz (60 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) Suze

.75 oz (22.5 ml) The American Juice Company’s Ginger Gershwin

.5 oz (15 ml) Eli Mason Demerarra Syrup

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Grated cinnamon, as garnish

Muddle the grapefruit and black pepper in a shaker. Add ingredients and shake over Kold Draft ice. Strain into a rocks glass over fresh Kold Draft ice. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Wherever You Are by Brian Weber, The Tuxedo Club, Tuxedo Park, NY

Thursday, December 22nd, 2016

3-7-12-brian-weberWherever You Are

Brian Weber, The Tuxedo Club, Tuxedo Park, NY

I enjoy using salt, Campari, and grapefruit in a cocktail. The Tanqueray shines through beautifully, especially on the long finish.

4 fresh pineapple cubes

2 dashes salt

1.5 oz (45 ml) Tanqueray London Dry Gin

.5 oz (15 ml) Campari

.75 oz (22.5 ml) fresh grapefruit juice

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

1 grapefruit twist, as garnish

Muddle pineapple and salt in a shaker. Add remaining ingredients and shake over ice. Double-strain into a chilled coupe. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Bad Conquistador by Justin Singh, Fools Gold, New York, NY

Wednesday, December 21st, 2016

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Bad Conquistador

Justin Singh, Fools Gold, New York, NY

1 jalapeno slice

4 large cucumber chunks

2 oz (60 ml) Del Maguey Vida Single Village Mezcal

.75 oz (22.5 ml) Eli Mason Demerarra Syrup

.75 oz (22.5 ml) fresh lime juice

Moletto Prosecco, to top

1 long cucumber slice, as garnish

Muddle the jalapeno and cucumber chunks in a shaker. Add remaining ingredients and shake over ice. Strain into a collins glass. Top with prosecco and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Katz out of the Bag by Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

Tuesday, December 20th, 2016

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Katz out of the Bag

Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

Most people use Rock & Rye with a split base but I wanted to dry it out with modifiers.

1.5 oz (45 ml) Mister Katz’s Rock & Rye

.5 oz (15 ml) Amaro Lucano

.25 oz (7.5 ml) Carpano Dry Vermouth

.25 oz (7.5 ml) Ancho Reyes Ancho Chile Liqueur

1 dash Dr. Adam Elmegirab’s Orinoco bitters

1 dash Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into an ice-filled double rocks glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: A Drink with No Name by James Menite, Plaza Hotel at The Palm Court, New York, NY

Friday, December 16th, 2016

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A Drink with No Name

James Menite, Plaza Hotel at The Palm Court, New York, NY

The vinegar and citrus blend really worked with the vodka. Absinthe rinse was a nice finishing touch.

2 oz (60 ml) Charbay Meyer Lemon Flavored Vodka

1 oz (30 ml) The American Juice Company’s Blueberry Finn

.25 oz (7.5 ml) balsamic vinegar

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

Lucid Absinthe Supérieure, as rinse

1 lemon fan, as garnish

Shake over ice, and strain into a chilled cocktail glass rinsed with Absinthe. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Marmalade Skies Sour by Juliet DeRose, Blue Smoke, New York, NY

Thursday, December 15th, 2016

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Marmalade Skies Sour

Juliet DeRose, Blue Smoke, New York, NY

The marmalade vodka is very sweet so I tried to incorporate more flavors to balance it out. The egg provides a frothy bed for the fresh cinnamon to lay on.

2 oz (60 ml) Chase Marmalade Vodka (“infused” with mint, cinnamon, and black pepper)

.5 oz (15 ml) Punt e Mes

1 oz (30 ml) fresh lemon juice

1 egg white

2 dashes Regan’s Orange Bitters No. 6

1 mint leaf and ground cinnamon, as garnish

Dry-shake first four ingredients, then add ice and bitters and shake again. Strain into a chilled Nick & Nora glass. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: This Is Always by Brian Weber, The Tuxedo Club, Tuxedo Park, NY

Wednesday, December 14th, 2016

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This Is Always

Brian Weber, The Tuxedo Club, Tuxedo Park, NY

1.5 oz (45 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) Bulleit Bourbon

.75 oz (22.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

.25 oz (7.5 ml) Domaine de Canton ginger liqueur

1 dash Fee Brothers Black Walnut Bitters

1 dash Dr. Adam Elmegirab’s Orinoco bitters

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Apple Splitter by Justin Singh, Fools Gold, New York, NY

Monday, December 12th, 2016

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Apple Splitter

Justin Singh, Fools Gold, New York, NY

Gomme syrup was used because it adds an interesting level of texture to the cocktail.

1 oz (30 ml) Laird’s Applejack

1 oz (30 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

2 dashes Fee Brothers Black Walnut Bitters

1 barspoon Eli Mason Gomme Syrup

1 lemon twist, as garnish

Stir over ice, and strain into an ice-filled rocks glass. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Sweet Lady by Anthony A. Baker, Red Farm Cuisine (and Decoy), New York, NY

Friday, December 9th, 2016

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Sweet Lady

Anthony A. Baker, Red Farm Cuisine (and Decoy), New York, NY

A few say I should add a dash of salt to the drink. Will try it out soon.

2 cucumber slices

1 egg white

1.75 oz (52.5 ml) Ketel One Vodka

1 oz (30 ml) La Quintinye Vermouth Royal Dry Vermouth

.5 oz (15 ml) Carpano Dry Vermouth

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) Eli Mason Gomme Syrup

Muddle one of the cucumber slices in a shaker. Add egg white and ingredients. Shake over ice, and double-strain into a chilled cocktail glass. Float the second cucumber slice as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Summer Rummin’ Happened So Fast by Trish Rossiene, Gramercy Terrace, New York, NY

Thursday, December 8th, 2016

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Summer Rummin’ Happened So Fast

Trish Rossiene, Gramercy Terrace, New York, NY

Summer reminds me of blueberries from my family vacations in Ogunquit, Maine, so I was excited to use this element with my chosen spirit: Zapaca 23. It’s a stellar product. I used the balsamic vinegar as acid to balance the sweetness of the Blueberry Finn, the gomme syrup to add roundness, and the tiki bitters to add complexity.

2 oz (60 ml) Ron Zacapa Centenario Sistema Solera 23 Rum

.75 oz (22.5 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) Eli Mason Gomme Syrup

.5 oz (15 ml) fresh lemon juice

1 dropper Bittermens ‘Elemakule Tiki® Bitters

1 scant barspoon (about .125 oz) balsamic vinegar

1 skewered orange twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: “LA” Duque by Dave Bletsch, Cork & Kerry, Rockville Centre, NY and Floral Park, NY

Wednesday, December 7th, 2016

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“LA” Duque

Dave Bletsch, Cork & Kerry, Rockville Centre, NY and Floral Park, NY

Upon first tasting the brandy, I thought vanilla; however, the Quintinye vermouth screamed summer fruit (berries), so I went with a take on a classic “Harvard” build utilizing Peychaud’s to accentuate the berry flavors in the vermouth. Yum.

1.5 oz (45 ml) Gran Duque D’Alba Brandy de Jerez

1 oz (30 ml) La Quintinye Vermouth Royal Rouge Vermouth

2 dashes Peychaud’s Bitters

1 orange twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Lavender Fields by Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

Tuesday, December 6th, 2016

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Lavender Fields

Laura Newman, Mother of Pearl, New York, NY and Cienfuegos, New York, NY

Tanqueray No. TEN adds a zesty citrus base for this Ramos Gin Fizz variation and is slightly overproof so it can stand up to all the nonalcoholic modifiers. LEJAY Cassis and the blueberry puree and blue fruit and a gorgeous lavender color. Amaretto adds sweetness and nuttiness, while the orange bitters keep everything from being too sweet.

1.5 oz (45 ml) Tanqueray No. TEN Gin

.5 oz (15 ml) LEJAY Cassis

.5 oz (15 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) heavy cream

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 scant barspoon Lazzaroni Amaretto

1 egg white

1 dash Regan’s Orange Bitters No. 6

Club soda, to top

1 orange twist, as garnish

Shake over ice, and double-strain into a collins glass. Put in freezer for 1 minute. Insert straw, then top with club soda, pouring along the straw. Add the garnish (but don’t express over the foam).

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Posted in CitC 2016 |

Cocktails in the Country: Whiter Shade of Pale by James Menite, Plaza Hotel at The Palm Court, New York, NY

Monday, December 5th, 2016

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Whiter Shade of Pale

James Menite, Plaza Hotel at The Palm Court, New York, NY

Old Tom can be an angry ex-girlfriend when it comes to cocktails. The curry powder, egg white, bitters, and fresh citrus incorporate all the robust flavor and richness of the gin.

1.75 oz (52.5 ml) Ransom Old Tom Gin

1 oz (30 ml) The American Juice Company’s Harriet Peacher Stowe

.75 oz (22.5 ml) fresh lemon juice

1 egg white

3 dashes Regan’s Orange Bitters No. 6

1 pinch curry powder

Grated lemon essence, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled tulip glass and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Gimme Just a Little More Thyme by Tess Anne Sawyer, The Up & Up, New York, NY

Friday, December 2nd, 2016

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Gimme Just a Little More Thyme

Tess Anne Sawyer, The Up & Up, New York, NY

“In spite of the hot muggy day, I wanted to create something refreshing and slightly bitter.”

2 to 3 thyme sprigs

1.5 oz (45 ml) Jameson Black Barrel Irish Whiskey

.5 oz (15 ml) The American Juice Company’s Blueberry Finn

.5 oz (15 ml) honey syrup

.25 oz (7.5 ml) fresh lemon juice

2 dashes Peychaud’s Bitters

1 oz (30 ml) Harpoon IPA, to top

1 thyme sprig, stuck through 2 blueberries, as garnish

Place the thyme sprigs in a shaker. Add ingredients and shake quickly with a few ice cubes. Fine-strain into a short collins glass. Top with the beer, add fresh ice and the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Bitter Slingshot by Kavé Pourzanjani, Middle Branch, New York, NY

Wednesday, November 30th, 2016

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The Bitter Slingshot

Kavé Pourzanjani, Middle Branch, New York, NY

“A refined combination of a julep and a Boulevardier, to be enjoyed in the summer and just as well into the fall.”

1 mint sprig

2 oz (60 ml) Bulleit Bourbon

.5 oz (15 ml) Campari

.5 oz (15 ml) Jägermeister

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 mint bouquet, as garnish

Muddle the mint sprig in a collins or julep glass. Build the cocktail, top with crushed ice, and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Grandfather Clock by Bryant J. Orozco, Roxanne’s Cocktail Lounge/The Exhibition Room, Long Beach, CA

Tuesday, November 29th, 2016

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The Grandfather Clock

Bryant J. Orozco, Roxanne’s Cocktail Lounge/The Exhibition Room, Long Beach, CA

“This was created as a simple cocktail that doesn’t require much effort to make but still packs quite the punch. It’s a cozy sipper that makes me imagine drinking this in front of a fireplace with a grandfather clock ticking away in the background.”

2 oz (60 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Charbay Meyer Lemon Flavored Vodka

.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth

3 dashes Fee Brothers Black Walnut Bitters

1 barspoon Eli Mason Demerarra Syrup

Stir over ice, and strain into a chilled Nick & Nora glass.

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Posted in CitC 2016 |

Cocktails in the Country: Wild Horses by Jamie Kilgore, Planters House, St. Louis, MO

Monday, November 28th, 2016

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Wild Horses

Jamie Kilgore, Planters House, St. Louis, MO

“The name Wild Horses honors the beautiful Andalusian horses of the Jerez area in Spain, where Gran Duque D’Alba is from.”

.25 oz (7.5 ml) Lazzaroni Amaretto, as rinse

2 orange slices

2 oz (60 ml) Gran Duque D’Alba Brandy de Jerez

.75 oz (22.5 ml) La Quintinye Vermouth Royal Rouge Vermouth

.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth

1 orange wedge, as garnish

Rinse a highball or double old-fashioned glass with the amaretto. Muddle the orange slices in the glass, then build the drink. Fill with ice and stir briefly to incorporate. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Eye Makeup Excuses by Samuel Gleeson, Eat Street Social, Minneapolis, MN

Friday, November 25th, 2016

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Eye Makeup Excuses

Samuel Gleeson, Eat Street Social, Minneapolis, MN

“This is in honor of gaz. He told me he was not fond of collins-style cocktails, so I made a Negroni highball of sorts to convert him. The apple cider, cassis, sage, and Tanqueray make it very dry yet herbaceous. Also, a lot of booze. Thanks, gaz!”

1.75 oz (52.5 ml) Tanqueray London Dry Gin

1.5 oz (45 ml) dry apple cider

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) Carpano Dry Vermouth

.5 oz (15 ml) honey syrup

.125 oz (3.75 ml) LEJAY Cassis

.125 oz (3.75 ml) The American Juice Company’s Harriet Peacher Stowe

2 dashes Regan’s Orange Bitters No. 6

2 small chive slices, as garnish

3 sage sprigs, as garnish

Shake over ice, and double-strain into an ice-filled collins glass. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: There’s a Cock in My Martini by Naomi Leslie, Dear Irving, New York, NY

Wednesday, November 23rd, 2016

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There’s a Cock in My Martini

Naomi Leslie, Dear Irving, New York, NY

“An attempt to use a traditionally tiki ingredient in a Gin Martini variation.”

1.5 oz (45 ml) Ransom Old Tom Gin

1 oz (30 ml) La Quintinye Vermouth Royal Dry Vermouth

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 orange twist, as garnish

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

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Posted in CitC 2016 |