Posts Tagged ‘Angostura 1919 Rum’

101 Best New Cocktails: Trinity Avenue by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Sunday, September 29th, 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.

Trinity Avenue

Adapted from a recipe by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Trinity Avenue Mark Holmes

“The crème de banane helps to smooth out this bitters-heavy drink wonderfully, adding a exotic Caribbean twist to a somewhat classic style drink. The drink is named for the road on which the house of Angostura can be found today.” Mark Holmes.

45 ml (1.5 oz) Angostura 1919 rumTrinity Avenue

15 ml (.5 oz) Dubonnet

15 ml (.5 oz) crème de banane

7.5 ml (.25 oz or 12 dashes) Angostura Aromatic Bitters

1 orange twist, as an aromatic garnish

1 dehydrated banana chip, as garnish

Stir over ice and strain into a chilled cocktail glass.  Express orange oil over the top of the drink and discard the twist.  Add the dehydrated banana chip.

gaz sez:  Yet another bitters-laden cocktail.  Makes my little heart glad, it does.  And Mark is right on the money when he points to the crème de bananes as the ingredient that balances out the bitters.  Fabulous job, Mark, and I must add that I love the relative simplicity of this formula—it’s one of those drinks that can be made in near-as-damn-it every bar in the world.  I hope that the good folk at Angostura take note.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Bittersweet Symphony Cocktail by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

Saturday, September 28th, 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.

Bittersweet Symphony Cocktail

Adapted from a recipe by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

“As the cocktail was made for “Angostura cocktail challenge 2013” i wanted to find a way for using the bitters in a considerable quantity, so the mixture with the sweetness of the Cherry Heering  and the spices syrup was the key.  Some sour added with the lemon juice and the main personality by the hand of the Caribbean rum.  Why is it called “bittersweet symphony?”  i could say because that name fits with the flavours, but it’s basically because i love that song ;)” Mariano Garcia Ibañez.

45 ml (1.5 oz) Angostura 1919 RumBittersweet Symphony

30 ml (1 oz) Cherry Heering

30 ml (1 oz) lemon juice

25 ml (.85 oz) cinnamon syrup

15 ml (.5 oz) white and red pepper syrup

24 dashes (.5 oz) Angostura bitters

1 cinnamon stick, as garnish

1 Manhattan-infused cherry, as garnish

freshly grated nutmeg, as garnish

Shake over ice and strain into an ice-filled highball glass.  Add the garnishes.

Cinnamon Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

8 to 10 cinnamon sticks (depending on size and quality)

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

White And Red Pepper Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

70 grams (2.5 oz) red peppercorns

30 grams (1 oz) white peppercorns

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

gaz sez:   How can you go wrong when you throw half-an-ounce of Angostura in there?  Seriously, though, it’s Mariano’s White and Red Pepper Syrup that pulls everything together in this baby.  It’s an inspired touch.  Try it.  You’ll like it.

mgarcia78@hotmail.com

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |