Posts Tagged ‘Aperol’

101 Best New Cocktails: St. Joseph’s by Chris Hannah, French 75 Bar , New Orleans

Saturday, October 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.

St. Joseph’s

Adapted from a recipe by Chris Hannah, French 75 Bar , New Orleans

St. Josephs Chris Hanna

“St. Joseph’s Day is an interesting holiday in New Orleans.  We have a lot of Catholic Churches building Food Altars for the holiday and it’s to recognize St. Joseph for providing food to the Sicilian immigrants while they were suffering when arriving in New Orleans in the early 1800’s.  So, I created this digestive cocktail and I figured that St. Joseph’s is a good name for it.  If you’ve ever seen pictures of a New Orleanian Food Altar you’d understand.” Chris Hannah

30 ml (1 oz) CynarSt. Josephs

15 ml (.5 oz) Aperol

15 ml (.5 oz) Averna

15 ml (.5 oz) Pedro Ximenez sherry

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter.  Add the garnish.

gaz sez:  Chris also submitted a recipe that he created for Alex Day, one of my partners in the gaz bar project, but this St Joseph’s cocktail really tickled my fancy.  It’s a great demonstration of what can be done if you really know your ingredients.  Few people would put all four of these items together in one glass, but they party together really well, the sherry acting as a dance partner for all three of the bitters in this drink.  You’re a class act, Chris Hannah.

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

101 Best New Cocktails: Grace Note by Seth Bregman , Bardo Cocktails, Oakland, CA.

Friday, September 20th, 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.

Grace Note

Adapted from a recipe by Seth Bregman , Bardo Cocktails, Oakland, CA.

“This concoction was created on a warm summer afternoon while trying to figure out interesting things to do with  grapefruit. The Aperol and Velvet Falernum work surprisingly well together. The fresh grapefruit binds the ingredients into a pleasantly balanced cocktail, with the peach bitters adding a note of sweetness and complexity to the finish,” Seth Bregman.Grace Note

45 ml (1.5 oz) Stolichnaya, Hangar One, or Vox Vodka

15 ml (.5 oz) fresh pink grapefruit juice

7.5 ml (.25 oz) Aperol

7.5 ml (.25 oz) Velvet Falernum

2 dashes Fee Bros. Peach Bitters

1 grapefruit twist, as garnish (optional)

Shake over ice and fine-strain into a chilled coupe or cocktail glass.  Add the garnish (optional).

gaz sez:   Seth more or less sums up this drink in his comment above.  Let me just add that this is the sot of drink that helps us understand just how valuable vodka can be as a base.  I tried this recipe with gin, tequila, and white rum.  The tequila version was interesting, but the vodka version won the bout hands-down.  And you know damned well that I’m not a vodka man!

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101 Best New Cocktails: Norwegian Negroni by Adam Harness, Cafe Maude, Minneapolis, MN

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.

Norwegian NegroniNorwegian Negroni

Adapted from a recipe by Adam Harness, Cafe Maude, Minneapolis, MN.

“A very light and herbal/citrus taste, perfect for a before dinner libation. Due to the fact that many Minnesotans are of Norwegian heritage, I thought this would be a good starter for someone who wants to experience a craft cocktail.” Adam Harness.

60 ml (2 oz) Linie aquavit

22.5 ml (.75 oz) Noilly Prat dry vermouth

22.5 ml (.75 oz) Aperol

2 dashes Bittercube orange bitters

1 lemon twist, as garnish

Stir over ice and strain over an ice chunk in a low-ball glass. Add the garnish.

gaz sez:  This is a delightful use of aquavit.  The drink is simple, dry, and very sophisticated.  One of my favorites this year.

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101 Best New Cocktails: The Glorious Socialite by Benjamin Davies, Oddfellows Chester, Cheshire, UK

Sunday, June 2nd, 2013

Glorious SocialiteSee 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 Glorious Socialite

Adapted from a recipe by Benjamin Davies, Oddfellows Chester, Cheshire, UK.

“A well-balanced and spicy aperitif-style drink, loosely based around a dry Manhattan. The majority of these ingredients before you can be found in your Nan’s drinks cupboard, which inevitably makes this drink cool.” Benjamin Davies.

35 ml (1.17 oz) Jameson Irish whiskey

20 ml (.66 oz) Aperol

12.5 ml (.42 oz) puerto fino dry sherry

5 ml (.17 oz) Lillet Blanc

1 drop Fee Brothers Whiskey Barrel Aged bitters

1 lemon twist

Shake all ingredients hard and fine-strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

gaz sez:   Well, my Nan wasn’t much of a one for Aperol, but I think she’d have enjoyed this quaff.  There’s a bit of a céilidh going on in this glass, but the sherry pulls it all together, making sure that no one gets out of hand.  Nice on, Benjamin.

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101 Best New Cocktails: Irish Mermaid by Massimo La Rocca, ListentotheIce.com

Monday, May 20th, 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.

Irish MermaidIrish Mermaid

Adapted from a recipe by Massimo La Rocca, ListenToTheIce.com.

“The name Mermaid refers to the statue of the little Mermaid in Copenhagen, which is where this great cherry liqueur comes from. When I created this drink, the bar I was working at was very famous for afternoon tea. I wanted to start selling cocktails during those hours, so I decided to throw this drink right at the customers’ tables with a crystal teapot so that people would get curious about cocktails.

“The drink showcases the warmth of the beautiful Irish whiskey with the slight bitterness of the Aperol, perfectly balanced by the combination of cherry and almond flavours. Angostura gives it a nice depth, while the orange twist provides nice and fresh citrus notes to the cocktail.” Massimo La Rocca.

35 ml (1.17 oz) quality Irish whiskey

10 ml (.33 oz) Cherry Heering

10 ml (.33 oz) Aperol

5 ml (.17 oz) orgeat syrup

2 dashes Angostura bitters

1 orange twist, as garnish

1 barspoon brandied black cherries, cooked and reduced in Cherry Heering, as garnish

Combine in a glass or crystal teapot and throw to create a beautiful froth. Strain into a chilled coupe and add the garnishes.

gaz sez:  Superb!  The Aperol and orgeat dance together all night in your mouth after drinking just one of these babies.  Max: It’s almost like you know what you’re doing! J

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101 Best New Cocktails: Spanish Inquisition by Scott Diaz, Elliott’s Oyster House, Seattle, WA.

Wednesday, May 1st, 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.

Spanish Inquisition

 Adapted from a recipe by Scott Diaz, Elliott’s Oyster House, Seattle, WA.SONY DSC

 “I am the Beverage Manager for Elliott’s Oyster House in Seattle, but I still get behind the wood quite often at the restaurant.  I wanted to create a full-bodied, and rich craft cocktail that showcased the wonderful flavors of raisin, bitter orange, and almond notes.  Be sure to properly measure the ingredients for this one, especially the sherry, as too much can make for a sickeningly sweet concoction.  Cheers!” Scott Diaz.

 22.5 ml (.75 oz)  Lustau Pedro Ximenez sherry

22.5 ml (.75 oz) Aperol

15 ml (.5 oz) Averna amaro

30 ml (1 oz) fresh blood orange juice

1 teaspoon orgeat syrup

1 orange twist, as garnish

 Shake over ice and strain into a chilled coupe.  Flame the twist over the drink, then add as garnish.

gaz sez:   I never expected a Spanish Inquisition . . .  This one’s like Forest Gump’s box of chocolates—you never know what’s coming next!  The Aperol hits first, then it’s the sherry, then the Averno take charge, and the orgeat has her say, too.  A complex dram is this one.  Nicely done, Scott.

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World Class Bartender: Harley Gurnawan, Indonesia

Saturday, February 2nd, 2013

37 Harley Gurnawan, Indonesia (4)

Here’s a glimpse of Harley Gurnawan, 2012 World Class Finalist from Indonesia

Harley was absolutely delightful. 

He always had a smile on his face, and he was great fun to be around.

If I lived in Indonesia, Harley’s bar would be my local, for sure.

Here are the recipes for the drinks that Harley made in the Retro-Chic round

Harley Gurnawan, Indonesia

Classic Chic – Blood & Sand

Glass: Coupette

Garnish: Fresh cherry

Method: Shaken and strained

50ml Johnnie Walker Gold Label

20ml Cherry Heering

15ml Sweet vermouth

20ml Orange juice

 

Twisted Chic – Ruby Rosita

Glass: Coupette

Garnish: Dehydrated orange slice

Method: Stir and strain

50ml Don Julio Reposado

20ml LBV Port

10ml Lillet Blanc

15ml Aperol

1 dash Orange bitters

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Posted in World Class Bartenders 2012 |

101 Best New Cocktails, 2012: Devil’s Soul by Ted Kilgore, Taste, St. Louis, MO.

Thursday, October 18th, 2012

Devil’s Soul

Adapted from a recipe by Ted Kilgore, Taste, St. Louis, MO.

“This drink falls into the category I like to call short and evil. Created for Halloween.” Ted Kilgore.

45 ml (1.5 oz) Rittenhouse rye whiskey

15 ml (.5 oz) Sombra mezcal

15 ml (.5 oz) Averna amaro

7.5 ml (.25 oz) St. Germain

7.5 ml (.25 oz) Aperol

1 orange twist, as garnish

Stir over ice for 30 to 45 seconds and strain into a chilled coupe. Flame the twist over the drink, then add as garnish.
gaz sez: Yet again Ted Kilgore, the Crazy Bastard from Missouri, put together ingredients that absolutely positively do not belong in the same glass. And yet again he’s come up with a fabulous drink. Well done, Ted. You Crazy Bastard.

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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