Archive for the ‘CitC 2016’ Category

Cocktails in the Country: Chase-ing the Guard by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Tuesday, April 18th, 2017

Chase-ing the Guard

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“I had not tried this vodka before, and enjoyed finding ways to use this unique flavor.”

2 cucumber slices

2 basil leaves

1.5 oz (45 ml) Chase Marmalade Vodka

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

.25 oz (7.5 ml) fresh orange juice

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

1 cucumber wheel, as garnish

1 basil sprig, as garnish

2 dashes Regan’s Orange Bitters No. 6

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Muddle the cucumber and basil in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled rocks glass. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Southern Blues Porch Rocker by Gregory Mangieri, Gramercy Tavern, New York, NY

Monday, April 17th, 2017

Southern Blues Porch Rocker

Gregory Mangieri, Gramercy Tavern, New York, NY

“I want to crush this, sitting in a rocking chair watching the sun set over the water on a porch back down in Charleston. My inspiration. Enjoy.”

1 generous handful mint leaves

3 basil leaves

1 generous handful blueberries

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

1 oz (30 ml) Carpano Antica Formula

.5 oz (15 ml) fresh lemon juice

Ginger beer, to top

1 big and beautiful basil sprig, as garnish

3 skewered blueberries, as garnish

Muddle the mint, basil, and blueberries in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled tall glass over fresh ice. Top with ginger beer. Slap the basil sprig, then add it and blueberries as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Horsing Around by Dale DeGroff, King Cocktail, New York

Friday, April 14th, 2017

Horsing Around

Dale DeGroff, King Cocktail, New York

1 long spiral of lemon peel, cut in the “Horse’s Neck” fashion

1 oz (30 ml) Charbay Meyer Lemon Flavored Vodka

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) Campari

1 oz (30 ml) fresh orange juice

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Splash soda, to top

Prepare a medium highball glass (12 oz.) by inserting the spiral of lemon peel and then filling two-thirds with ice to hold the peel in place. Shake the next five ingredients well with ice, then strain into the prepared glass. Top with soda and serve with a straw or a stir stick.

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Posted in CitC 2016 |

Cocktails in the Country: The Quiet Man by Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

Thursday, April 13th, 2017

The Quiet Man

Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

“Inspired by the movie starring a touch Irish girl, as pretty as a flower but tough enough to leave a bitter taste in your mouth.”

1 oz (30 ml) Suze

3 sage leaves

.5 oz (15 ml) Eli Mason Demerarra Syrup

.5 oz (15 ml) fresh lemon juice

1 oz (30 ml) Jameson Black Barrel Irish Whiskey

3 dashes Regan’s Orange Bitters No. 6

3 edible red marigold petals, as garnish

Muddle the Suze, sage, syrup, and lemon juice in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled Nick & Nora glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: RUMmbly in my Tummy by Siobhan O’Malley, Gramercy Tavern, New York, NY

Tuesday, April 11th, 2017

RUMmbly in my Tummy

Siobhan O’Malley, Gramercy Tavern, New York, NY

“I was drawn to rum, and being hungry so Winnie to the Pooh was my inspiration with some rumbly honey.”

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

.75 oz (22.5 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

Ginger beer, to top

1 lemon wheel, as garnish

Drizzle honey, as garnish

Stir over ice, and strain into a chilled highball or collins glass over fresh ice. Top with ginger beer and add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Garradh Cocktail by Emily Morton, Waterworks Food + Drink, Winooski, VT

Monday, April 10th, 2017

Garradh Cocktail

Emily Morton, Waterworks Food + Drink, Winooski, VT

“I love aromatics and herbal flavor, so I wanted this drink to have all of the flavors of a garden at midsummer. Enjoy!

“P.S. Garradh is Scottish Gaelic for garden. My Scottish gran loved to garden!”

1 lemon twist

1.5 oz (45 ml) Tanqueray London Dry Gin

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

1 slice cucumber

1 sage leaf

3 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 dash Peychaud’s Bitters

Ransom Old Tom Gin, as rinse

1 cucumber wheel, as garnish

1 strawberry slice, as garnish

Squeeze the twist over a mixing glass, then add it and remaining ingredients. Muddle with a barspoon. Stir over ice, then double-strain into a rocks glass rinsed with gin. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: The Devil’s Concubine by Nadia Womble, Waterworks Food + Drink, Winooski, VT

Friday, April 7th, 2017

The Devil’s Concubine

Nadia Womble, Waterworks Food + Drink, Winooski, VT

“Everybody loves a good Whiskey Sour; tweak the spirit a bit and add some spice and you’ve got something even better. Cheers!”

3 to 4 sage leaves

.5 oz (15 ml) simple syrup

1.5 oz (45 ml) Laird’s Applejack

1 oz (30 ml) fresh lime juice

.75 oz (22.5 ml) Pierre Ferrand Dry Curaçao

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

1 egg white

1 dash Bittermens ‘Elemakule Tiki® Bitters

1 sage leaf, as garnish

Sprinkle ancho chili powder, as garnish

Muddle the sage and simple syrup in a shaker. Add remaining ingredients. Dry-shake, then add ice 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: Kirkwall Beach by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Thursday, April 6th, 2017

Kirkwall Beach

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“Highland Park is distilled in Kirkwall, and this is a play on a Blood & Sand, so I’ve alluded to a beach. It’s a fun, rich twist on a traditional Blood & Sand.”

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

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

.75 oz (22.5 ml) Chase Marmalade Vodka

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

.5 oz (15 ml) fresh orange juice

1 orange twist

Shake 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: Midnight Sun by Igor Zukowiec, Decoy & Alchemiq, New York, NY

Tuesday, April 4th, 2017

Midnight Sun

Igor Zukowiec, Decoy, & Alchemiq, New York, NY

“Whiskey and sherry are two of my favorite ingredients to put together. I added the amaretto the break the flavors a bit. The lemon oils add some fresh notes to the complex and heavy flavors.”

1 orange peel

1.75 oz (52.5 ml) Bulleit Bourbon

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

1 barspoon Lazzaroni Amaretto

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

Squeeze the peel over a mixing glass, then add it and remaining ingredients. Stir over ice, then strain into a rocks glass filled with fresh ice. Squeeze the twist over the drink and add as garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Chinese New Year by Nadia Womble, Waterworks Food + Drink, Winooski, VT

Monday, April 3rd, 2017

Chinese New Year

Nadia Womble, Waterworks Food + Drink, Winooski, VT

“Baijiu was a total pain in the ass BUT I think I hit a milestone with this cocktail and I’m very pleased given the time frame and parameters. Cheers!”

4 to 5 mint leaves

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

.5 oz (15 ml) Fee Brothers Orgeat Syrup

.75 oz (22.5 ml) Tanqueray London Dry Gin

.25 oz (7.5 ml) HKB Hong Kong Baijiu

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

.75 oz (22.5 ml) fresh lemon juice

Moletto Prosecco, to top

Ginger beer, to top

1 mint leaf and 1 blueberry, skewered, as garnish

Muddle the mint, ginger liqueur, and orgeat in a shaker. Add remaining ingredients. Shake over ice, and double-strain into an ice-filled collins glass. Top with a splash of prosecco and a splash of ginger beer. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Hudson Crusta by Emily Morton, Waterworks Food + Drink, Winooski, VT

Friday, March 31st, 2017

Hudson Crusta

Emily Morton, Waterworks Food + Drink, Winooski, VT

“Brandy immediately reminded me of a Brandy Crusta—a great classic. Paired with another favorite classic, the Caipirinha, my drink was born.”

1 orange peel (zest and pith)

1.5 oz (45 ml) Camus VS Elegance Cognac

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

.5 oz (15 ml) Chase Marmalade Vodka

.5 oz (15 ml) fresh lemon juice

.5 oz (15 ml) The American Juice Company’s Harriet Peacher Stowe

4 dashes Regan’s Orange Bitters No. 6

Moletto Prosecco, to top

Shake over ice, and empty into a pint glass Caipirinha-style. Top with prosecco.

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Posted in CitC 2016 |

Cocktails in the Country: To Kill Ya Summah by Siobhan O’Malley, Gramercy Tavern, New York, NY

Thursday, March 30th, 2017

To Kill Ya Summah

Siobhan O’Malley, Gramercy Tavern, New York, NY

“As a true Boston Irish girl, tequila will kill me. However, add some smoke from the bonfire and some summer classics and I may live.”

1 strawberry

1 cucumber chunk

1 sprig fresh mint

.5 oz (15 ml) Eli Mason Gomme Syrup

2 oz (60 ml) Don Julio Blanco Tequila

1 oz (30 ml) fresh lime juice

.25 oz (7.5 ml) Del Maguey Vida Single Village Mezcal

1 strawberry and 1 cucumber, speared on a pick, as garnish

Muddle the strawberry, cucumber, mint, and syrup in a shaker. Add remaining ingredients. Shake over ice, and double-strain into a rocks glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Bitter Ex by Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

Tuesday, March 28th, 2017

Bitter Ex

Kate Schlagle, Mundo at the Paper Factory Hotel, Long Island City, NY

“This drink was inspired by my ex-love. Vodka. She used to be my number one. Ride or die. Then she started betraying me and I had to move on. With a replacement like Campari, how can you not feel bitter? I introduce you to the ‘Bitter Ex.’”

2 oz (60 ml) Ketel One Vodka

.75 oz (22.5 ml) Domaine de Canton ginger liqueur

.5 oz (15 ml) Campari

.5 oz (15 ml) The American Juice Company’s Ginger Gershwin

.25 oz (7.5 ml) fresh lemon juice

4 dashes Peychaud’s Bitters

1 orange twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Elusive Lucidity by Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

Monday, March 27th, 2017

Elusive Lucidity

Carol Donovan, Intoxicatingly Fun Cocktails and Burton Place, Chicago, IL

“It took some time to get to a place where I felt the Lucid Absinthe was properly celebrated without taking over the drink. I think I achieved a way to enjoy Absinthe midday.”

2 rosemary sprigs

.5 oz (15 ml) Lucid Absinthe Supérieure

1 oz (30 ml) Carpano Dry Vermouth

.25 oz (7.5 ml) The American Juice Company’s Harriet Peacher Stowe

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

2 dashes Regan’s Orange Bitters No. 6

1 small rosemary sprig, as garnish

1 lemon twist

Muddle the rosemary and Absinthe in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled coupe. Add the garnish. Squeeze the twist over the drink, then discard.

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Posted in CitC 2016 |

Cocktails in the Country: Flee for the Pyrenees by Derek Piette, Waterworks Food + Drink, Winooski, VT

Friday, March 24th, 2017

Flee for the Pyrenees

Derek Piette, Waterworks Food + Drink, Winooski, VT

“The baby of a Sidecar and New York Sour’s one night stand in Paris.”

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

.5 oz (15 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.25 oz (7.5 ml) LEJAY Cassis

.25 oz (7.5 ml) fresh lemon juice

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Old But Frisky by Igor Zukowiec, Decoy & Alchemiq, New York, NY

Thursday, March 23rd, 2017

Old But Frisky

Igor Zukowiec, Decoy & Alchemiq, New York, NY

“Shaking the leaves is a way to muddle them.”

3 sage leaves

1.5 oz (45 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) Chamomile Syrup*

.5 oz (15 ml) fresh lemon juice

1 barspoon Lucid Absinthe Supérieure

3 sage leaves, as garnish

Shake over ice, and strain into an ice-filled rocks glass. Add the garnish.

*Chamomile Syrup: Make a very strong chamomile tea. Mix one part sugar with one part hot tea until the sugar is fully dissolved.

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Posted in CitC 2016 |

Cocktails in the Country: I’m Not a Bear, I’m a Bobcat by Derek Piette, Waterworks Food + Drink, Winooski, VT

Tuesday, March 21st, 2017

I’m Not a Bear, I’m a Bobcat

Derek Piette, Waterworks Food + Drink, Winooski, VT

“Mezcal and sherry are one of my favorite pairs.”

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) Carpano Antica Formula

.25 oz (7.5 ml) Amaro Lazzaroni

.25 oz (7.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

1 healthy dash Regan’s Orange Bitters No. 6

1 flamed orange twist

Stir over ice, and julep-strain into a chilled sherry glass. Discard the twist after flaming.

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Posted in CitC 2016 |

Cocktails in the Country: Violet Belly-ni by Siobhan O’Malley, Gramercy Tavern, New York, NY

Monday, March 20th, 2017

Violet Belly-ni

Siobhan O’Malley, Gramercy Tavern, New York, NY

“Hats off to Mr. Willy Wonka with this one, and a happy surprise that gaz’s mom is a Violet! Here’s a candy cocktail with a blueberry blown belly.”

2 oz (60 ml) Mister Katz’s Rock & Rye

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

.5 oz (15 ml) fresh lime juice

3 dashes Regan’s Orange Bitters No. 6

Moletto Prosecco, to top

1 lemon twist, as garnish

Shake over ice, and strain into a chilled tulip glass. Top with prosecco. Squeeze the twist over the drink and add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Family Meal by Gregory Mangieri, Gramercy Tavern, New York, NY

Friday, March 17th, 2017

The Family Meal

Gregory Mangieri, Gramercy Tavern, New York, NY

“At the end of almost every family meal at GT, I finish with some sort of chocolate with fruit, nuts, salt, etc.—something along those lines. This is the incarnate of that.”

1 strip bacon

3 mini Hershey chocolate bars

1.75 oz (52.5 ml) Tanqueray No. TEN Gin

1 oz (30 ml) Amaro Lucano

.5 oz (15 ml) Solerno Blood Orange Liqueur

.5 oz (15 ml) fresh lemon juice

2 dashes Fee Brothers Black Walnut Bitters, as garnish

Muddle half of the bacon with 2 chocolate bars and .5 oz (15 ml) gin in a shaker. Add remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Skewer the remaining bacon and microplane the remaining chocolate bar. Add as garnishes, with the bitters.

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Posted in CitC 2016 |

Cocktails in the Country: Smoking Gun Vesper by Dale DeGroff, King Cocktail, New York

Thursday, March 16th, 2017

Smoking Gun Vesper

Dale DeGroff, King Cocktail, New York

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.5 oz (15 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) La Quintinye Vermouth Royal Dry Vermouth

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 small strip cured smoked pork on a skewer, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: The Wrong Whale by Seanan Forbes, Middle Branch, New York, NY

Wednesday, March 15th, 2017

The Wrong Whale

Seanan Forbes, Middle Branch, New York, NY

“In which the right whale was the wrong whale: I sailed the Black Pearl, a 1938 Brigantine yacht. We spotted right whales and most of us went aloft. One of our skippers stayed on deck. The other, on the cross next to me, said that when whales showed affection, they butted—not what you want on a boat.

“I love the way rye and apple brandy play together in drinks such as the Harvest Sour. The rock eliminates the need for sugar and the sherry adds body and colour, as well as a rounding on the flavour. I’m a spirit-forward soul, and the clean and dark richness of this makes me happy.”

1.5 oz (45 ml) Laird’s Applejack

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

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

3-4 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

1 lemon twist, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: Healing Heart by Dilpreet Talwar, Cuadra 32, Seattle, WA

Tuesday, March 14th, 2017

Healing Heart

Dilpreet Talwar, Cuadra 32, Seattle, WA

2 oz (60 ml) Ransom Old Tom Gin

.75 oz (22.5 ml) PAMA

.75 oz (22.5 ml) Eli Mason Gomme Syrup

.75 oz (22.5 ml) fresh lemon juice

1 egg white

.25 oz (7.5 ml) Solerno Blood Orange Liqueur, as float

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

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Posted in CitC 2016 |

Cocktails in the Country: Mr. Villa, as Himself by Phoebe Esmon, Night Bell, Asheville, NC

Monday, March 13th, 2017

Mr. Villa, as Himself

Phoebe Esmon, Night Bell, Asheville, NC

“Vida and Ancho are natural friends, the cognac adds a much needed mid note, and the PX completes the arrangement.”

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

.75 oz (22.5 ml) Don Zoilo 12 Year-Old Pedro Ximénez  Sherry

.5 oz (15 ml) Camus VS Elegance Cognac

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

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

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Shake over ice, and strain into a chilled rocks glass.

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Posted in CitC 2016 |

Cocktails in the Country: Meyroni by Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

Friday, March 10th, 2017

 

Meyroni

Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

“I love the challenge of mixing with vodka, and I love booze-driven, authoritative cocktails. The Negroni is a ripe candidate to riff on.”

1.5 oz (45 ml) Charbay Meyer Lemon Flavored Vodka

.75 oz (22.5 ml) Campari

.33 oz (10 ml) Lazzaroni Amaretto

2 dashes Regan’s Orange Bitters No. 6

1 orange twist, as garnish

Stir over ice, and strain into an ice-filled rocks glass. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: The Honorable Schoolboy by Christian R. Gaal, Spirit Animal, LLC, Franklin, NC and Emmanuelle, Philadelphia, PA

Wednesday, March 8th, 2017

The Honorable Schoolboy

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

1.5 oz (45 ml) HKB Hong Kong Baijiu

.5 oz (15 ml) Highland Park 12-year-old Single Malt Scotch Whisky

.75 oz (22.5 ml) Carpano Antica Formula

.25 oz (7.5 ml) LEJAY Cassis

2 dashes Regan’s Orange Bitters No. 6

2 dashes Bitter Truth’s Jerry Thomas Own Decanter Bitters

Build over ice in a highball glass, and serve with a smile.

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Posted in CitC 2016 |

Cocktails in the Country: Gordon’s Brunch by Seanan Forbes, Middle Branch, New York, NY

Tuesday, March 7th, 2017

 

Gordon’s Brunch

Seanan Forbes, Middle Branch, New York, NY

“A riff on Sasha Petraske’s Gordon’s Breakfast.”

4 lime eighths

5 cucumber slices

5 thin red bell pepper slices

2 oz (60 ml) Tanqueray No. TEN Gin

.25 oz (7.5 ml) Eli Mason Demerarra Syrup

Salt, freshly ground pepper, and dill, as garnish

Muddle the lime, cucumber, and bell pepper in a double-rocks glass. Add remaining ingredients and shake with cracked ice. Add the garnishes.

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Posted in CitC 2016 |

Cocktails in the Country: Scotch Bunny by Anenne Kaye, Beachbum Berry’s Latitude 29

Monday, March 6th, 2017

Scotch Bunny

Anenne Kaye, Beachbum Berry’s Latitude 29

“A non-sweet cream drink!”

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

1 oz (30 ml) Chase English Oak Smoked Vodka

2 oz (60 ml) half-and-half

.5 oz (15 ml) honey syrup

Shake over ice for at least 30 seconds, and strain into a small chilled cocktail glass.

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Posted in CitC 2016 |

Cocktails in the Country: Au Kala by Anenne Kaye, Beachbum Berry’s Latitude 29

Friday, March 3rd, 2017

Au Kala

Anenne Kaye, Beachbum Berry’s Latitude 29

“Liquor forward, after dinner digestive.”

2 oz (60 ml) Chase Marmalade Vodka

2 oz (60 ml) Don Julio Blanco Tequila

2 oz (60 ml) Carpano Dry Vermouth

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

Shake over ice, and strain into a chilled rocks glass.

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Posted in CitC 2016 |

Cocktails in the Country: Grandma Rose by Jeff Berry, Beachbum Berry’s Latitude 29

Wednesday, March 1st, 2017

Grandma Rose

Jeff Berry, Beachbum Berry’s Latitude 29

“A Jack Rose variation, named in honor of Rose Epstein, my late lamented grandma.”

1 oz (30 ml) Laird’s Applejack

.5 oz (15 ml) Bulleit Bourbon

1 oz (30 ml) PAMA

1 oz (30 ml) Domaine de Canton ginger liqueur

.75 oz (22.5 ml) fresh lime juice

Shake over ice, and strain into a chilled flute.

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Posted in CitC 2016 |

Cocktails in the Country: The Oldest Guy in the Room by Jeff Berry, Beachbum Berry’s Latitude 29

Tuesday, February 28th, 2017

The Oldest Guy in the Room

Jeff Berry, Beachbum Berry’s Latitude 29

“A Sidecar riff, improvised in the shank of the evening.”

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

1 oz (30 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) fresh lemon juice

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

1 dash The American Juice Company’s Ginger Gershwin

1 dash Regan’s Orange Bitters No. 6

1 dash Bittermens ‘Elemakule Tiki® Bitters

1 dash Dr. Adam Elmegirab’s Orinoco bitters

1 dash orange juice

1 orange twist, rolled and speared on a bamboo pick

Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Posted in CitC 2016 |

Cocktails in the Country: Peach Pit Sour by Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

Monday, February 27th, 2017

Peach Pit Sour

Jason Endress, Tender Bar + Kitchen, Pittsburgh, PA

“A mash-up between a shot I used to make back in the early, dive-bar part of my career and a standard gin sour.”

2 oz (60 ml) Tanqueray London Dry Gin

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

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) PAMA

.25 oz (7.5 ml) Eli Mason Gomme Syrup

2 dashes Bittermens ‘Elemakule Tiki® Bitters

Shake over ice, and double-strain into a chilled coupe.

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Posted in CitC 2016 |

Cocktails in the Country: Juan & Jeanne by Jeff Berry, Beachbum Berry’s Latitude 29

Friday, February 24th, 2017

Juan & Jeanne

Jeff Berry, Beachbum Berry’s Latitude 29

“A Mexican base + a French modifier = Juan + Jeanne.”

1.75 oz (52.5 ml) Don Julio Blanco Tequila

.75 oz (22.5 ml) LEJAY Cassis

.75 oz (22.5 ml) Solerno Blood Orange Liqueur

.75 oz (22.5 ml) fresh lime juice

1 channel-cut lime peel spiral, as garnish

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

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Posted in CitC 2016 |

Cocktails in the Country: You’re No Daisy by Phoebe Esmon, Night Bell, Asheville, NC

Wednesday, February 22nd, 2017

You’re No Daisy

Phoebe Esmon, Night Bell, Asheville, NC

“Absinthe and blueberry have a natural affinity, everything else is there as background musicians to round out the hard edges.”

1 egg white

1 oz (30 ml) half-and-half

1 oz (30 ml) Lucid Absinthe Supérieure

1 oz (30 ml) Bulleit Bourbon

1 oz (30 ml) Camus VS Elegance Cognac

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

.75 oz (22.5 ml) fresh lemon juice

1 dash Bitter Truth’s Jerry Thomas Own Decanter Bitters

Dry-shake the egg white, then add half-and-half and dry-shake again. Add remaining ingredients and dry-shake to incorporate, then add ice and shake again. Double-strain into a collins glass.

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Posted in CitC 2016 |

Cocktails in the Country: The Gazerac by Dilpreet Talwar, Cuadra 32, Seattle, WA

Tuesday, February 21st, 2017

The Gazerac

Dilpreet Talwar, Cuadra 32, Seattle, WA

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

2 oz (60 ml) Jameson Black Barrel Irish Whiskey

.5 oz (15 ml) Jägermeister

.25 oz (7.5 ml) honey syrup

1 orange twist

Coat the inside of a chilled coupe with absinthe.

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

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Posted in CitC 2016 |

Cocktails in the Country: Michter’s Détente by Seanan Forbes, Middle Branch, New York, NY

Monday, February 20th, 2017

Michter’s Détente

Seanan Forbes, Middle Branch, New York, NY

“I like Michter’s, but it was being a bit of a struggle for me at CITC. When this came together, I said, “Michter’s and I have arrived at a détente.” Jerry said, ‘That’s what you should name the drink.’ Of course, I was going to heed Jerry. A drink was named.”

Leaves from 2” stalk of rosemary

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

.5 oz (15 ml) Solerno Blood Orange Liqueur

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

.5 oz (15 ml) fresh lime juice

1 dash Eli Mason Gomme Syrup

1 rosemary sprig, as garnish

Muddle the rosemary leaves in a shaker. Add remaining ingredients and shake without ice. Strain into a cocktail glass or deep coupe and add the garnish.

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Posted in CitC 2016 |

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 |