Posts Tagged ‘Adam Elmegirab’

101 Best New Cocktails: Myrrah’s Passion by Lindsay Laubenstein, Enoteca Emilia, Cincinnati, OH

Sunday, August 4th, 2013

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

Myrrah’s PassionMyrrahs Passion

Adapted from a recipe by Lindsay Laubenstein, Enoteca Emilia, Cincinnati, OH

37.5 ml (1.25 oz) Buffalo Trace bourbon

15 ml (.5 oz)  crème de violette

22.5 ml (.75 oz) fresh lemon juice

7.5 ml (.25 oz) simple syrup (made at 2:1 sugar/water ratio)

egg-white foam*

2 dashes Aphrodite Bitters, as an aromatic garnish

Shake the bourbon, crème de violette, lemon juice, and simple syrup over ice, and strain into a chilled cocktail glass.  Top with egg white foam and the Aphrodite Bitters.

*Egg-white Foam:

In a clean shaker, dry shake an egg white until a bit frothy.  Add 1/2 tsp granulated or superfine sugar to shaker and continue to dry shake until desired density is achieved.

gaz sez:   Aphrodite Bitters, by the by, are a “unique, hand-crafted cocktail ingredient” from Dr. Adam Elmegirab which take their name from the Greek goddess of sexuality and love.   According to Adam, “The finest chocolate, cocoa nibs, ginger root, red chilli, Arabica coffee and ginseng are compounded to create a complex flavour profile with each botanical playing off and enhancing one another, when these bitters are made.  No matter what Adam says, though, take it from me that these bitters work perfectly as an aromatic garnish.  And I’m a sucker for a good aromatic garnish.

Beneath the garnish, though, you’ll find an intriguing cocktail wherein the Buffalo Trace is itching to play around with the crème de violette, and he succeeds, too, but the lemon juice and simple syrup are in the glass, too, so the whiskey reigns himself in a little to give them some space.  Great compromise.

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

Saturday, December 29th, 2012

Fosbury Flip

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

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

1 barspoon caraway seeds

50 ml (1.65 oz) Drambuie

25 ml (.83 oz) Bacardi 8 Años rum

1 large egg (preferably free range)

2 dashes Bittermens Xocolatl Mole bitters

5 ml (.17 oz) sugar syrup

Grind rock salt

Grind black pepper

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

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

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

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

Click HERE to order 101 Best New Cocktails 2012

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

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