Archive for the ‘CitC 2018’ Category

Cocktails in the Country: La Vieja by Camila Fernandez, Monk McGinn’s, New York, NY

Monday, November 12th, 2018

La Vieja

Camila Fernandez, Monk McGinn’s, New York, NY

“Inspired by the Old Fashioned and Sazerac, I came up with La Vieja, which is a subtle stirred cocktail that anyone can drink.”

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

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

.25 oz (7.5 ml) honey

1 dash Bogart’s Bitters from The Bitter Truth

1 dash Peychaud’s Bitters

1 orange twist, as garnish

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Going, Going, Gone by Brittany Koole, Plenty Cafe, Philadelphia, PA

Monday, November 5th, 2018

Going, Going, Gone

Brittany Koole, Plenty Cafe, Philadelphia, PA

“I used the balsamic to enhance the flavor notes of the Gran Duque. Inspired by my first ‘craft’ cocktail experience, meets a fun julep-style cocktail.”

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

.5 oz (15 ml) gum syrup

10 dashes balsamic vinegar

4 strawberries, plus 1 trimmed berry as garnish

3 to 4 basil leaves, plus 1 large leaf as garnish

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

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Cocktails in the Country: The Loti by Brittany Koole, Plenty Cafe, Philadelphia, PA

Monday, October 29th, 2018

The Loti

Brittany Koole, Plenty Cafe, Philadelphia, PA

“The smoked vodka helps to bring out the Scotch notes of the Stroma and balance out the viscosity. The color on it with the American Juice Company Blueberry is eye-appealing and reminds me of good memories.”

.75 oz (22.5 ml) Chase English Oak Smoked Vodka

.75 oz (22.5 ml) Stroma Liqueur

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

.5 oz (15 ml) fresh lemon juice

1.5 oz (45 ml) prosecco, to top

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: I Feel Pitty by Brittany Koole, Plenty Cafe, Philadelphia, PA

Wednesday, October 24th, 2018

I Feel Pitty

Brittany Koole, Plenty Cafe, Philadelphia, PA

“I wanted to highlight the avocado oil and mouthfeel. All these ingredients came together in a funky, exciting Manhattan riff.”

2 oz (60 ml) avocado-pit infused Milagro Silver Tequila

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

1 barspoon Ancho Reyes Ancho Chile Liqueur

1 barspoon gum syrup

2 dashes Regans’ Orange Bitters No. 6

1 lime twist, as garnish

Stir over ice, and strain into a chilled coupe. Rub the rim of the glass with the twist and add as garnish.

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Cocktails in the Country: Dirk I by Benjamin Zorn, La Loba Cantina, Brooklyn, NY

Monday, October 15th, 2018

Dirk I

Benjamin Zorn, La Loba Cantina, Brooklyn, NY

“A Sazerac in form, but Amsterdam in taste. I think the malt base makes for a lovely Old Fashioned variation for this cocktail.”

Chase English Oak Smoked Vodka, as rinse

1.5 oz (45 ml) Old Duff Genever

.5 oz (15 ml) The First Ceylon Souchong Tea by Dilmah

2 barspoons gum syrup

2 dashes Dead Rabbit Orinoco Bitters

1 dash Fee Brothers Lime Bitters

1 thyme sprig, as garnish

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

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Else Lasker-Schüler by Benjamin Zorn, La Loba Cantina, Brooklyn, NY

Monday, October 8th, 2018

Else Lasker-Schüler

Benjamin Zorn, La Loba Cantina, Brooklyn, NY

“Working with this absinthe made me want to make it star but not overpower. I thought immediately of an absinthe nog or flip and saw inspiration in a classic, the Colleen Bawn. I named my version after a German Jewish playwright and poet who only wrote in Yiddish, rather than give over to the language of the oppressor.”

1 oz (30 ml) Laird’s Applejack

.75 oz (22.5 ml) Stroma Liqueur

.5 oz (15 ml) Jade 1901 Absinthe Supérieure

.25 oz (7.5 ml) gum syrup

1 whole egg

Grated nutmeg and grated cinnamon, as garnish

Dry-shake, then add ice and shake hard. Strain into a chilled coupe and add the garnish.

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Cocktails in the Country: Sex on the Hudson by Benjamin Zorn, La Loba Cantina, Brooklyn, NY

Monday, October 1st, 2018

Sex on the Hudson

Benjamin Zorn, La Loba Cantina, Brooklyn, NY

“This is a Sex on the Beach variation. A bit grown up, but meant to be drunk quickly.”

1 oz (30 ml) Caorunn Small Batch Scottish Gin

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

.5 oz (15 ml) Campari

1 oz (30 ml) fresh orange juice

.25 oz (7.5 ml) fresh lime juice

Prosecco, to top

Shake over ice, and strain into a highball glass over fresh ice. Top with prosecco.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Don’t Bogart the Rye by Alexandra I. Reed, Elm City Social, New Haven, CT

Monday, September 24th, 2018

Don’t Bogart the Rye

Alexandra I. Reed, Elm City Social, New Haven, CT

“Not a typical vodka drinker’s cocktail! Balanced, light, complex.”

1.5 oz (45 ml) Sobieski Vodka

.5 oz (15 ml) Byrrh Grand Quinquina

.75 oz (22.5 ml) fresh lemon juice

.25 oz (7.5 ml) gum syrup

2 dashes Bogart’s Bitters from The Bitter Truth

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: #OMGKelly by Alexandra I. Reed, Elm City Social, New Haven, CT

Monday, September 17th, 2018

#OMGKelly

Alexandra I. Reed, Elm City Social, New Haven, CT

“The blend of liquors with cream and egg white make for a refreshing drink with fruit and floral characteristics.”

1.5 oz (45 ml) Chase Marmalade Vodka

.75 oz (22.5 ml) Bauchant Orange-Cognac Liqueur

.75 oz (22.5 ml) fresh lemon juice

.75 oz (22.5 ml) heavy cream

.25 oz (7.5 ml) Chase Elderflower Liqueur

1 egg white

2 dashes Regans’ Orange Bitters No. 6

Prosecco, to top

1 orange twist, as garnish

Reverse dry shake and strain into a highball glass. Top with prosecco and add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Malificent by Alexandra I. Reed, Elm City Social, New Haven, CT

Monday, September 10th, 2018

Malificent

Alexandra I. Reed, Elm City Social, New Haven, CT

“The sweetness of the cognac is made more complex with the Parfait Amour but rounded out by the blanc vermouth. Boozy but complex and light.”

1.5 oz (45 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Marie Brizard Parfait Amour

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

2 dashes Dead Rabbit Orinoco Bitters

1 lemon twist, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Punch-Drunk Flower Power by TJ Fink, Monk McGinn’s, New York, NY

Thursday, September 6th, 2018

Punch-Drunk Flower Power

TJ Fink, Monk McGinn’s, New York, NY

“Something sweet, spicy, and just a little extra citrus punch.”

1 strawberry

2 cucumber slices

4 to 5 blueberries

1 jalapeño pepper slice

2 oz (60 ml) Batavia-Arrack Van Oosten

.5 oz (15 ml) Caorunn Small Batch Scottish Gin

1 oz (30 ml) Domaine de Canton ginger liqueur

1 oz (30 ml) Chase Elderflower Liqueur

1 oz (30 ml) fresh lemon juice

1 barspoon brown sugar

Ginger beer, to top

1 cucumber slice, as garnish

1 jalapeño pepper slice, as garnish

1 lemon twist, as garnish

Muddle the strawberry and cucumber in a shaker. Add the blueberries and jalapeño. Add the remaining ingredients. Shake over ice, and serve in a double rocks glass using ice from the strainer. Top with a splash of ginger beer and add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Rum Infinity (5+3=∞) by Sofia Present, Bar Moga, New York, NY

Tuesday, September 4th, 2018

Rum Infinity (5+3=∞)

Sofia Present, Bar Moga, New York, NY

1.5 oz (45 ml) Ron Dos Maderas 5+3 Rum

.25 oz (7.5 ml) Canasta Cream Sherry

1 oz (30 ml) pineapple juice

.5 oz (15 ml) fresh lime juice

.5 oz (15 ml) cinnamon demerara syrup

Pinch cayenne pepper

Speyburn Scotch Whisky, as float

Shake over ice, and strain into a wine glass over fresh ice. Add the float.

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Cocktails in the Country: Camus Corey by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, September 3rd, 2018

Camus Corey

Corey Arnold, Cork & Kerry, Rockville Centre, NY

1 strawberry

.33 oz (10 ml) maple syrup

1.5 oz (45 ml) Camus VS Elegance Cognac

.25 oz (7.5 ml) Ron Dos Maderas 5+3 Rum

.25 oz (7.5 ml) Stroma Liqueur

.5 oz (15 ml) fresh lime juice

2 dashes Dead Rabbit Orinoco Bitters

1 lime wheel, as garnish

Muddle the strawberry and maple syrup in a shaker. Add the remaining ingredients. Shake over ice, and double-strain into a chilled coupe. Add the garnish.

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Cocktails in the Country: Big Bloobs by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Friday, August 31st, 2018

Big Bloobs

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

1.5 oz (45 ml) Trail’s End Kentucky Straight Bourbon Whiskey

.5 oz (15 ml) Canasta Cream Sherry

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

.25 oz (7.5 ml) fresh lime juice

5 drops Bittermens ‘Elemakule Tiki® Bitters

Big juicy IPA, to top

3 blueberries, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: The Sunny Side of Moscow by TJ Fink, Monk McGinn’s, New York, NY

Thursday, August 30th, 2018

The Sunny Side of Moscow

TJ Fink, Monk McGinn’s, New York, NY

“Allow some of the sediment in the shaker to get into the drink.”

1 lemon slice

2 oz (60 ml) Mister Katz’s Rock & Rye

1 oz (30 ml) Stroma Liqueur

1 oz (30 ml) fresh lemon juice

1 oz (30 ml) fresh grapefruit juice

1 barspoon honey

Ginger beer, to top

1 lime wheel, as garnish

1 rosemary sprig, as garnish

Shake over ice with the lemon slice, and strain into a double rocks glass over fresh ice. Top with ginger beer and add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Congo Square by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 28th, 2018

Congo Square

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“A riff on the Vieux Carré to honor the birthplace of jazz, the American art form.”

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

.75 oz (22.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

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

.5 oz (15 ml) Luxardo Maraschino Liqueur

1 barspoon Bogart’s Bitters from The Bitter Truth

1 flamed orange twist

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

For more Information about Cocktails in the Country, Click HERE

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Cocktails in the Country: Old Duff’s Visit to Kentucky by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, August 27th, 2018

Old Duff’s Visit to Kentucky

Corey Arnold, Cork & Kerry, Rockville Centre, NY

1 oz (30 ml) Trail’s End Kentucky Straight Bourbon Whiskey

.75 oz (22.5 ml) Old Duff Genever

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) orgeat syrup

.25 oz (7.5 ml) The American Juice Company’s Blueberry Finn

1 barspoon Marie Brizard Parfait Amour

2 dashes Bittermens ‘Elemakule Tiki® Bitters

1 mint leaf, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Cocktails in the Country: Bee’s Tea by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 24th, 2018

Bee’s Tea

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I’ve never had the chance to make a cocktail with tea, and I thought working it in with this gin was the perfect opportunity to experiment in this Bee’s Knees variation.”

1.5 oz (45 ml) Caorunn Small Batch Scottish Gin

.5 oz (15 ml) brewed Original Earl Grey Tea by Dilmah

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

.5 oz (15 ml) Canasta Cream Sherry

.5 oz (15 ml) fresh lemon juice

.5 barspoon honey

1 orange twist

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Orange You Glad by TJ Fink, Monk McGinn’s, New York, NY

Thursday, August 23rd, 2018

Orange You Glad

TJ Fink, Monk McGinn’s, New York, NY

“Not reinventing the orange wheel on this one! Just giving it a new twist…”

3 oz (90 ml) Mister Katz’s Rock & Rye

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

1 barspoon maple syrup

2 dashes Regans’ Orange Bitters No. 6

1 orange wheel, as garnish

1 dash Regans’ Orange Bitters No. 6, as garnish

Grated nutmeg, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Signifying Monkey by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 21st, 2018

Signifying Monkey

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“Combines elements of the classic Monkey Gland; the Stroma adds a hint of brooding sweet smoke, the Old Tom adds depth.”

Lucid Absinthe Supérieure, as rinse

Stroma Liqueur, as rinse

1.5 oz (45 ml) Caorunn Small Batch Scottish Gin

.5 oz (15 ml) Ransom Old Tom Gin

1 oz (30 ml) fresh orange juice

.5 oz (15 ml) blueberry grenadine

1 orange twist

Rinse a chilled cordial glass with absinthe and Stroma. Shake over ice, and strain into the glass. Squeeze the twist over the drink, then discard.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Café du Sazerac by Corey Arnold, Cork & Kerry, Rockville Centre, NY

Monday, August 20th, 2018

Café du Sazerac

Corey Arnold, Cork & Kerry, Rockville Centre, NY

“I love a good Sazerac due to my dad being from New Orleans. I also really love the way the espresso syrup plays with Scotch. A dessert Sazerac.”

Jade 1901 Absinthe Supérieure, as rinse

1 oz (30 ml) Speyburn Scotch Whisky

.75 oz (22.5 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.25 oz (7.5 ml) maple syrup

2 dashes Regans’ Orange Bitters No. 6

2 dashes Peychaud’s Bitters

1 lemon twist

Espresso beans, as garnish

Rinse a chilled Irish coffee glass with absinthe. Stir over ice, and strain into the glass. Squeeze the twist over the drink, then discard. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Smoke in the Garden by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 17th, 2018

Smoke in the Garden

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“PAMA gives this a beautiful color that adds to the refreshing quality of the other ingredients.”

1.25 oz (37.5 ml) Del Maguey Vida Single Village Mezcal

.5 oz (15 ml) PAMA

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) fresh lime juice

2 dashes Fee Brothers Lime Bitters

4 rosemary leaves

Club soda, to top

1 rosemary sprig, as garnish

Shake over ice, and strain into a collins glass over fresh ice. Top with soda and add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Past, Present, and Future by Sofia Present, Bar Moga, New York, NY

Thursday, August 16th, 2018

Past, Present, and Future

Sofia Present, Bar Moga, New York, NY

1.5 oz (45 ml) Ransom Old Tom Gin

.25 oz (7.5 ml) corn-infused Marie Brizard Yuzu

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

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

.25 oz (7.5 ml) The First Ceylon Souchong Tea by Dilmah

1 corn kernel, skewered, as garnish

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

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Lucifer’s Prayer by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 14th, 2018

Lucifer’s Prayer

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“The smoky vodka was very unique, and I wanted to make the most funk-forward Vesper riff ever.”

Del Maguey Vida Single Village Mezcal, as rinse

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.25 oz (7.5 ml) Old Duff Genever

.5 oz (15 ml) Luxardo Bitter Bianco

.5 oz (15 ml) Pando Fino Sherry

.25 oz (7.5 ml) Marie Brizard Yuzu

1 lemon twist, as garnish

Rinse a chilled coupe with mezcal. Stir without ice until a slight haze appears, and strain into the glass. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Just Like Daddy Used to Make by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Monday, August 13th, 2018

Just Like Daddy Used to Make

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

“I love root beer floats! Always do what makes you happy, memories of happy childhoods make people smile.”

1 root beer candy

1.5 oz (45 ml) Sobieski Vodka

1 oz (30 ml) Marie Brizard Parfait Amour

.5 oz (15 ml) Camus VS Elegance Cognac

.5 oz (15 ml) fresh lemon juice

1 egg white

1 dash Bogart’s Bitters from The Bitter Truth

Club soda, to top

1 root beer candy, crushed and wet, as garnish

Muddle the candy and vodka and allow to sit. Add the remaining ingredients. Shake like hell over ice, and fine-strain into a soda-fountain glass. Add a straw and slowly pour in the soda. Add the garnish.

For more Information about Cocktails in the Country, Click HERE

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Jäger Bird by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 10th, 2018

Jäger Bird

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I recently had a Jäger tiki drink that hit the spot so thought I would stick with that for a Jäger-based riff on the Jungle Bird.”

1.25 oz (37.5 ml) Jägermeister

.75 oz (22.5 ml) Ron Dos Maderas 5+3 Rum

1 oz (30 ml) pineapple juice

.5 oz (15 ml) Luxardo Bitter Bianco

.5 oz (15 ml) fresh lime juice

1 lime wheel, as garnish

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

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC, CitC 2018 |

Cocktails in the Country: Koriko’s Kiss by Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

Tuesday, August 7th, 2018

Koriko’s Kiss

Khalid i ll Williams, Taprock Beer Bar and Refuge, Unionville, CT

“Historically, Koriko seduced Tiki, and this cocktail is a sensual pruple with opulent sweet spice.”

1.5 oz (45 ml) Ron Dos Maderas 5+3 Rum

.5 oz (15 ml) Laird’s Applejack

1 oz (30 ml) lemon pepper-thyme orgeat

.75 oz (22.5 ml) fresh lime juice

2 dashes Bittermens ‘Elemakule Tiki® Bitters

.25 oz (7.5 ml) The American Juice Company’s Blueberry Finn

1 lime wheel, as garnish

Pinch ground cinnamon, as garnish

Pinch ground nutmeg, as garnish

Shake over ice, and strain into a highball glass over crushed ice. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

For an Application to Attend Cocktails in the Country, write to

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Posted in CitC, CitC 2018 |

The Curious Case of the Missing Bottle of Caorunn Gin

Tuesday, August 7th, 2018

“Carefully handcrafted in the Scottish Highlands, Caorunn expertly infuses five locally foraged gin botanicals. Artisanal and small batch, beautifully mixing the rugged charm of Speyside with the urban sophistication of modern Scotland.” So sayeth the Caorunn Gin web site, and I’m not going to argue with them. This gin rocks. Seriously.

And yes, Caorunn is a sponsor of Cocktails in the Country, but as anyone who has ever taken my workshop will attest, I don’t take no shabby spirits, so let’s just say that Caorunn has my official seal of approval. But what happened to the bottle of this Scottish nectar that was missing in action recently? We may never know, but the tale runs thusly . . .

Before the Cocktails in the Country season begins we stock up on all of our sponsors products, and although I say it myself, we’re pretty good at judging how much of each product we’ll need, but I screwed up big-time this year when it came to the Caorunn gin, and I didn’t even realize it until the penultimate class at the beginning of July when I saw that we were down to the last bottle.

“How can we have gone through all of that gin?” I asked Kathy, my friend and helper at CitC.

“You’ve been making finger-stirred Negronis for everyone in the class this year,” she reminded me.

“Oh, er, right, I guess that could have something to do with it . . .”

We had just one more workshop to go, and I had a secret weapon: a case of Caorunn miniatures that we could use if push came to shove. We would never dream of topping up the bottle with the minis, of course, but, well, perhaps I could say that we left our options open . . .

When the final CitC 2018 came around, then, I threw the minis into my car and set off to the Gallery Bar at Painters where CitC takes place.  Guess what?  The last bottle of Caorunn had left the building. Where did it go? We have no idea, but obviously some gin aficionado had stopped by and availed him- or herself of this great spirit.

Result?  Here’s how we worked with Caorunn during that last workshop

Where there’s a will, there’s a way!

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Posted in CitC 2018 |

Cocktails in the Country: So Long, Quintana Roo by Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

Monday, August 6th, 2018

So Long, Quintana Roo

Colleen McCluskey, Rothbard Ale + Larder, Westport, CT

“Quintana Roo is a highly populated German town in/near Mexico City.”

1 oz (30 ml) Milagro Silver Tequila

.75 oz (22.5 ml) Campari

.75 oz (22.5 ml) Jägermeister

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

1 orange twist

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

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Cocktails in the Country: Café di Lambay by Brenda Riepenhoff, Monk McGinn’s, New York, NY

Friday, August 3rd, 2018

Café di Lambay

Brenda Riepenhoff, Monk McGinn’s, New York, NY

“I’m a sucker for sweet, dessert, creamy drinks. The richness of a cognac cask-finished Irish whiskey plays very well with that.”

1.25 oz (37.5 ml) Lambay Irish Whiskey

.75 oz (22.5 ml) Camus VS Elegance Cognac

.5 oz (15 ml) Lazzaroni Amaretto

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.5 oz (15 ml) heavy cream

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

Grated nutmeg, as garnish

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

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Cocktails in the Country: TJ’s Bitterly Arrack by TJ Orscher, The Richardson, Brooklyn, NY

Thursday, August 2nd, 2018

TJ’s Bitterly Arrack

TJ Orscher, The Richardson, Brooklyn, NY

Burnt toast, for rim

1.5 oz (45 ml) Batavia-Arrack Van Oosten

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

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.75 oz (22.5 ml) syrup made with Original Earl Grey Tea by Dilmah

Small pinch Original Earl Grey Tea by Dilmah leaves

4 dashes Regans’ Orange Bitters No. 6

Scrape the top layer off burnt toast and rim a chilled coupe.

Combine remaining ingredients in a mixing glass and let stand 2 minutes. Stir over ice and strain into the coupe.

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The Lightest Hour by Erin Cusick

Wednesday, August 1st, 2018

 

The Lightest Hour
Erin Cusick, Rahi, New York, NY
“We’ve all heard of a Perfect Manhattan. Well, here’s your Perfect Negroni.”
1 oz (30 ml) Ransom Old Tom Gin
1 oz (30 ml) Luxardo Bitter Bianco
.5 oz (15 ml) La Quintinye Vermouth Royal Dry Vermouth
.5 oz (15 ml) Dolin Vermouth Dry
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 2018 |

Cocktails in the Country: The French Redemption by Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

Tuesday, July 31st, 2018

The French Redemption

Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

“Homage to France and New Orleans. (I don’t actually hate France.)”

.75 oz (22.5 ml) Caorunn Small Batch Scottish Gin

.75 oz (22.5 ml) Michter’s US 1 Kentucky Straight Rye Whiskey

.75 oz (22.5 ml) Dolin Vermouth Rouge

3 dashes Peychaud’s Bitters

1 barspoon Luxardo Maraschino Liqueur

1 barspoon Jade 1901 Absinthe Supérieure

1 lemon twist, as garnish

1 orange twist, as garnish

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

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Cocktails in the Country: The Lightest Hour by Erin Cusick, Rahi, New York, NY

Monday, July 30th, 2018

The Lightest Hour

Erin Cusick, Rahi, New York, NY

“We’ve all heard of a Perfect Manhattan. Well, here’s your Perfect Negroni.”

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Luxardo Bitter Bianco

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

.5 oz (15 ml) Dolin Vermouth Dry

1 lemon twist, as garnish

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

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Cocktails in the Country: The Straddle by Brian Guterding, The Tuck Room, New York, NY

Friday, July 27th, 2018

The Straddle

Brian Guterding, The Tuck Room, New York, NY

“To settle the hangover, orange juice in the morning, ginger to calm the stomach, as well as the bubbles and cognac as a sweet hair of the dog.”

1 oz (30 ml) Camus VS Elegance Cognac

1 oz (30 ml) Domaine de Canton ginger liqueur

.25 oz (7.5 ml) Pierre Ferrand Dry Curaçao

2 oz (60 ml) prosecco, to top

1 lemon twist, split halfway up the middle, as garnish

Stir over ice, and strain into a chilled flute. Top with prosecco and straddle the twist over the glass rim as garnish.

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Cocktails in the Country: Master Smoke by TJ Orscher, The Richardson, Brooklyn, NY

Thursday, July 26th, 2018

Master Smoke

TJ Orscher, The Richardson, Brooklyn, NY

“The Jägermeister and the smoked vodka go so well together it was a sin to not combine them. Add Bauchant and watch the drink explode with citrus.”

1.5 oz (45 ml) Chase English Oak Smoked Vodka

.75 oz (22.5 ml) Jägermeister

.5 oz (15 ml) Bauchant Orange-Cognac Liqueur

2 dashes Dale DeGroff’s Pimento Aromatic Bitters

1 orange twist, as garnish

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

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Cocktails in the Country: Maid in Cornwall by Leon Elliott, Rose & Crown Pub, Orlando, FL

Tuesday, July 24th, 2018

Maid in Cornwall

Leon Elliott, Rose & Crown Pub, Orlando, FL

3 cucumber chunks

2 oz (60 ml) Trail’s End Kentucky Straight Bourbon Whiskey

.5 oz (15 ml) Chase Elderflower Liqueur

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) honey syrup

1 cucumber wheel, as garnish

Muddle the cucumber in a shaker. Add the remaining ingredients. Shake over ice, and strain into a rocks glass over fresh ice. Add the garnish.

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Cocktails in the Country: Irish Rebellion by Erin Cusick, Rahi, New York, NY

Monday, July 23rd, 2018

Irish Rebellion

Erin Cusick, Rahi, New York, NY

2 oz (60 ml) Lambay Irish Whiskey

.5 oz (15 ml) Dolin Vermouth Dry

.5 oz (15 ml) Byrrh Grand Quinquina

2 dashes Regans’ Orange Bitters No. 6

1 strawberry slice, as garnish

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

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Cocktails in the Country: Dutch Negroni by Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Friday, July 20th, 2018

Dutch Negroni

Brian Denenberg, Frenchie Wine Bistro, Boston, MA

1 oz (30 ml) Old Duff Genever

1 oz (30 ml) Byrrh Grand Quinquina

1 oz (30 ml) Luxardo Bitter Bianco

1 barspoon fresh orange juice

1 orange 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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Cocktails in the Country: The Thin White Duque by Peter Hannah, Rose & Crown Pub, Orlando, FL

Thursday, July 19th, 2018

The Thin White Duque

Peter Hannah, Rose & Crown Pub, Orlando, FL

“The vanilla spices work so well in a nog-like drink.”

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

.5 oz (15 ml) Gaz Regan’s Salted Espresso Martini Syrup (American Juice Company)

.75 oz (22.5 ml) honey

.75 oz (22.5 ml) half-and-half

1 whole egg

Grated nutmeg, as garnish

Dry-shake, then add ice and shake again. Double-strain into a rocks glass over fresh ice. Add the garnish.

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Cocktails in the Country: All Day Breakfast by Leon Elliott, Rose & Crown Pub, Orlando, FL

Tuesday, July 17th, 2018

All Day Breakfast

Leon Elliott, Rose & Crown Pub, Orlando, FL

“Called an All Day Breakfast because no matter what time you wake up it’ll help your hangover. Orange flavors (for the orange juice), egg white, and honey with a toast garnish and a small cup of tea.”

1.25 oz (37.5 ml) Chase Marmalade Vodka

.5 oz (15 ml) Pierre Ferrand Dry Curaçao

.5 oz (15 ml) Campari

.5 oz (15 ml) honey syrup

.5 oz (15 ml) fresh lemon juice

1 egg white

1 small toast triangle, as garnish

1 small cup brewed Original Earl Grey Tea by Dilmah, as garnish

Dry-shake, then add ice and shake again. Strain into a chilled coupe and add the garnishes.

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Cocktails in the Country: Don’t Make Me Blosh by David Benedict Sergison, Rose & Crown Pub, Orlando, FL

Monday, July 16th, 2018

Don’t Make Me Blosh

David Benedict Sergison, Rose & Crown Pub, Orlando, FL

“I love ginger, whiskey, and honey, so to combine these ingredients is a dream to work with.”

1.5 oz (45 ml) Speyburn Scotch Whisky

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

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

.5 oz (15 ml) honey syrup

3 dashes Regans’ Orange Bitters No. 6

1 orange twist, as garnish

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

gaz sez: Anyone can see at a glance that the picture here isn’t *Jamie* Sergison, it’s *David* Sergison.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was so long ago I don’t remember . . .

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Cocktails in the Country: The Havana by Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Friday, July 13th, 2018

The Havana

Brian Denenberg, Frenchie Wine Bistro, Boston, MA

Del Maguey Vida Single Village Mezcal, as rinse

2 oz (60 ml) Ron Dos Maderas 5+3 Rum

.5 oz (15 ml) Byrrh Grand Quinquina

3 dashes Peychaud’s Bitters

3 dashes Dale DeGroff’s Pimento Aromatic Bitters, as garnish

1 orange twist, as garnish

Rinse a rocks glass with mezcal. Stir over ice and strain into the glass. Add the garnishes.

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Cocktails in the Country: The Sun Also Rises by Peter Hannah, Rose & Crown Pub, Orlando, FL

Thursday, July 12th, 2018

The Sun Also Rises

Peter Hannah, Rose & Crown Pub, Orlando, FL

“Highlights the botanicals in the Absinthe without it destroying everything. Balances simple flavors used in French cooking.”

.75 oz (22.5 ml) Camus VS Elegance Cognac

.75 oz (22.5 ml) prosecco syrup

.75 oz (22.5 ml) fresh lemon juice

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

.5 oz (15 ml) Jade 1901 Absinthe Supérieure

Shake over ice, and strain into a chilled goblet.

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Cocktails in the Country: Stronger Tides by Jamie Huddleson, Rose & Crown Pub, Orlando, FL

Tuesday, July 10th, 2018

Stronger Tides

Jamie Huddleson, Rose & Crown Pub, Orlando, FL

“I love the strength of this drink, yet it allows the Stroma to shine through. Regans’ Bitters tattoo preferred!”

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

.25 oz (7.5 ml) Stroma Liqueur

1 barspoon Dolin Vermouth Rouge

2 dashes Regans’ Orange Bitters No. 6

2 dashes Dead Rabbit Orinoco Bitters

1 lemon twist, as garnish

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

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Cocktails in the Country: Rock-a-Rye Baby by David Benedict Sergison, Rose & Crown Pub, Orlando, FL

Monday, July 9th, 2018

Rock-a-Rye Baby

David Benedict Sergison, Rose & Crown Pub, Orlando, FL

“So many flavors that I love to combine, and with my love of sours!—the maple syrup just brings everything together.”

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

.5 oz (15 ml) Laird’s Applejack

.75 oz (22.5 ml) fresh lemon juice

.5 oz (15 ml) maple syrup

3 dashes Regans’ Orange Bitters No. 6

1 lemon twist, as garnish

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

gaz sez: Anyone can see at a glance that the picture here isn’t *Jamie* Sergison, it’s *David* Sergison.  Sorry for the screw up—and it’s too late to fix it, I’m afraid.  I made a mistake once before, but that was so long ago I don’t remember . . .

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Cocktails in the Country: Tasty Old Bastard by Adam Seger, The Tuck Room, New York, NY

Friday, July 6th, 2018

Tasty Old Bastard

Adam Seger, The Tuck Room, New York, NY

“Put your finger in the Tasty Old Bastard and then in your mouth to taste this delicious elixir.”

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

1 oz (30 ml) Regans’ Orange Bitters No. 6 (yes, a full bloody ounce)

1 oz (30 ml) Don Zoilo 12 Year-Old Pedro Ximénez Sherry

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

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Cocktails in the Country: The French Objection by Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

Thursday, July 5th, 2018

The French Objection

Nicholas McCaslin, Barito Tacos and Cocktails, Port Jefferson, NY

“Spice always compliments apple flavors, so the spice from the rye and the ancho work perfectly.”

1 oz (30 ml) Laird’s Applejack

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

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

.25 oz (7.5 ml) gum syrup

1 orange twist, as garnish

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

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Cocktails in the Country: Ziemia by Jamie Huddleson, Rose & Crown Pub, Orlando, FL

Tuesday, July 3rd, 2018

Ziemia

Jamie Huddleson, Rose & Crown Pub, Orlando, FL

“Earthy Easter flavors with an earthy vodka.”

1.5 oz (45 ml) Sobieski Vodka infused with Original Earl Grey Tea by Dilmah*

.25 oz (7.5 ml) Jägermeister

.75 oz (22.5 ml) fresh lemon juice

2 barspoons stout syrup**

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 small rosemary sprig, as garnish

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

*Infuse 4 barspoons tea in 700 ml vodka for 10 minutes, then strain through cheesecloth.

**Combine 1 part sugar in 1.5 parts stout. Stir over low heat until dissolved. Cool completely, then refrigerate.

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Cocktails in the Country: Orinoco Flow by Brian Guterding, The Tuck Room, New York, NY

Monday, July 2nd, 2018

Orinoco Flow

Brian Guterding, The Tuck Room, New York, NY

“The Ancho Reyes plays with the smokey touch of the Vida while adding a slight spice. The vermouth and maple blend to lighten up the alcohol while keeping the deepness.”

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

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

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

.33 oz (10 ml) maple syrup

4 dashes Dead Rabbit Orinoco Bitters, as garnish

1 rosemary sprig, as garnish

Stir over ice, and strain into a chilled coupe. Add the garnishes.

For more Information about Cocktails in the Country, Click HERE

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