Posts Tagged ‘angostura’

101 Best New Cocktails: Rose Colored Glasses by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

Sunday, May 19th, 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.

Rose Colored Glassesrose colored glasses

Adapted from a recipe by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

“Hey gaz, seeing as you’ve already tried this drink, I figured I’d throw it in the ring for the next edition of your book.  Thanks!” Daniel Dufek.

2 lemon twists (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Noilly Prat dry vermouth

7.5 ml (.25 oz) Lapsang Souchong Syrup*

2 dashes Angostura bitters

6 drops Bittercube Lemon Tree bitters

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

*Lapsang Souchong Syrup: Brew tea at normal strength.  Add an equal amount of granulated sugar.  Stir until dissolved. 

gaz sez:   I did, indeed, sample this drink.  It was a finalist cocktail at a Plymouth Gin competition, and I tried it in Chicago when I was traveling with the good folk at Pernod-Ricard USA on the Pioneers of Mixology roadshow.

The Lapsang Souchong Syrup is what really pulls this drink together, and the Plymouth provides a sturdy backbone that can easily support all the bitters here, without getting lost in the crowd.

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

101 Best New Cocktails: Free Rider by Billy Helmkamp, The Whistler, Chicago, IL.

Sunday, May 19th, 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.

 Free RiderFree Rider

Adapted from a recipe by Billy Helmkamp, The Whistler, Chicago, IL.

“I created this drink for February’s Mixology Monday, the theme of which was Tiki. Much like the song it was named after, this drink is a mash-up of sorts. It was inspired by two of my favorite cocktails at the moment: Robert Hess’ Voyager and Jeffrey Morganthaler’s Kingston Club.  You can read more about this drink here

30 ml (1 oz) Lemon Hart 151 Demerara rum

30 ml (1 oz) Bénédictine

15 ml (.5 oz) Fernet Branca

45 ml (1.5 oz) pineapple juice

22.5 ml (.75 oz) lime juice

7.5 ml (.25 oz) demerara syrup

2 dashes Angostura bitters

1 mint leaf, as garnish

Shake and strain into a Tiki mug. Fill with crushed ice and add the garnish.

gaz sez:  Oh boy, Oh boy, Oh boy!  The combination of Fernet, Bénédictine, and pineapple juice, all lying on a bed of Lemon Hart 151 with pineapple juice sweetening the deal and Angostura jumping in there to make you sit up and take notice is a treat you’ll never forget.  Billy has sold me on Tiki.  Something I never thought would happen.

 

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

101 Best New Cocktails: The Westie by Fredo Ceraso, Loungerati, New York City.

Thursday, May 9th, 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.

The Westie

Adapted from a recipe by Fredo Ceraso, Loungerati, New York City.westie

“I developed this cocktail as an ode to the classic ingredients in the ‘old man’ drink— Drambuie and Galliano. Cocktails like the Harvey Wallbanger and the Rusty Nail evolved at a time when notorious tough guys like The Westies gang occupied Hell’s Kitchen bar stools. They drank hard but with flair. The Westie captures this feeling. After all, though a cocktail should be well-balanced and thought out, it never hurts to have a good story behind it. (Read the full story of the drink here.) I have also submitted this drink for the 2012 Loungerati section of the award-winning cocktail menu at the Blythswood Square Hotel, Glasgow.” Fredo Ceraso.

22.5 ml (.75 oz) Redbreast 12 Year Old Pot Still Irish whiskey

22.5 ml (.75 oz) Drambuie

22.5 ml (.75 oz) Liquore Galliano L’Autentico

22.5 ml (.75 oz) fresh lemon juice

3 drops Dutch’s Colonial Cocktail bitters (or Angostura in a pinch)

1 Bada Bing cherry, as garnish

Shake over ice for 15 to 20 seconds and double-strain into a chilled cocktail glass. Add the garnish.

gaz sez:   I’m a big fan of Redbreast so I had to try this one, and I was out of  Dutch’s Colonial Cocktail bitters so I used Angostura, just like Fredo suggested.  Result?  Fabulous.  The addition of Liquore Galliano L’Autentico was a stroke of genius.

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

101 Best New Cocktails: Harvard Bullet by Tim Ward, Ritz Bar, Paris, France.

Tuesday, January 15th, 2013

Harvard Bullet

Adapted from a recipe by Tim Ward, Ritz Bar, Paris, France.SAMSUNG

“This cocktail matures in the bottle, it gets better with age the longer it’s in the freezer. Better do one yourself and you will find out. With all my respect to you, Mr Regan.” Tim Ward.

525 ml (17.33 oz) cognac VSOP (I use Martell VSOP Ritz Edition)

135 ml (4.5 oz) Dubonnet Rouge

40 ml (1.33 oz) water

20 or so dashes Angostura bitters

1 orange twist, as garnish

Combine the cognac, Dubonnet, water, and bitters in a 750-ml bottle and freeze overnight but two weeks is even better. A sediment will form so before serving the bottle must be shaken to awake the drink. Pour into a chilled cocktail glass, flame the twist over the drink, then add as garnish. Add a splash of champagne for an aperitif.

gaz sez: Wow! This is a clear example of how bottle-aging makes a fabulous difference to a drink, and since it’s served straight from the freezer this is a high-octane potion, too. I have a bottle of this in my freezer right now, and it’s almost five of the clock, so . . .

 

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.

facebook twitter = @gazregan

Tags: , , , , , ,
Posted in 101 Best New Cocktails 2012 |

A Cocktail Should be Freshly Made

Tuesday, January 15th, 2013

“To have the correct flavor a Cocktail should be freshly made, and should contain that most delightful, aromatic tonic Dr. Siegert’s Angostura.  The Bitters that gave birth to the Cocktail.”  Advertisement for Angostura Bitters, Life Magazine, 1904.bitters angostura fan text side box 1

Tags: , , ,
Posted in Quotes |