Posts Tagged ‘Adrian Gomes’

101 Best New Cocktails: Charterhouse Cup by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland

Wednesday, June 5th, 2013

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

Charterhouse CupCharterhouse Cup
Adapted from a recipe by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland.
“This creation was a regional finalist for a UK competition held in Edinburgh by cult French liqueur, Chartreuse. Although the drink didn’t reach the UK final, it received an honourable mention by ‘UK Bartender of the Year (2011)’ Jamie MacDonald of The Raconteur, Stockbridge, citing the drink as his favourite on the day.” Adrian Gomes.

25 ml (.83 oz) green Chartreuse

15 ml (.5 oz) Pimm’s No. 1 Cup

10 ml (.33 oz) Trois Rivieres rhum (or any unaged or young rhum agricole)

20 ml (.66 oz) fresh lemon juice

2 teaspoons granulated sugar

1 dash egg white

1 cucumber ribbon, folded repeatedly and threaded onto a cocktail stick and topped with a mint leaf, as garnish

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

gaz sez:   This is an interesting quaff.  It’s weird to witness the Chartreuse teasing the Pimm’s Cup on the palate until, just a couple of seconds later, the rhum jumps into the fray and the waters are stilled.  Nicely played, Adrian.

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101 Best New Cocktails, 2012: Dopo Cena by Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland

Friday, October 19th, 2012

Dopo Cena

Adapted from a recipe by Adrian Gomes, 10 Dollar Shake, Aberdeen, Scotland.

“Seen @: The Mixing Star European Final (London) // 16.11.10.” Adrian Gomes.

30 ml (1 oz) Disaronno (or amaretto)

30 ml (1 oz) kirsch

12.5 ml (.42 oz) maraschino liqueur

25 ml (.83 oz) fresh lemon juice

5 ml (.17 oz) sugar syrup

1 dash egg white

1 dash Angostura bitters

1 cherry with stem, as garnish

Shake over ice and double-strain into a chilled coupette. Add the garnish.

gaz sez: This looks like a very silly drink at first, and I almost didn’t bother to test it, but there was something about this formula that made me keep going back to it, trying to imagine how it could possibly work. Eventually I figured it would be quicker to just make the damned thing, and boy, am I glad I did. You will be, too. Promise.

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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