Posts Tagged ‘Averna’

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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101 Best New Cocktails: Delegation Cocktail by Carl Wenger, Shady Lady Saloon, Sacramento, CA

Sunday, August 18th, 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.

Delegation CocktailDelegation Cocktail

Adapted from a recipe by Carl Wenger, Shady Lady Saloon, Sacramento, CA

45 ml (1.5oz) Camus VS Cognac

22.5 ml (.75oz) Choya Ume Excellent liqueur*

22.5 ml (.75oz) Averna amaro

1 brandied cherry, as garnish

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

* Choya Ume Excellent liqueur is made with a plum-like fruit called ume, and it’s often described as a plum brandy.  It’s a delicious fruit liqueur that deserves more space behing the bars of today’s cocktailian bartenders.

gaz sez:  Simple, elegant, and very, very more-ish.  And this is one of those cocktails that can be tailored to suit everyone.  Go up on the plum brandy if you have a sweet tooth, go up on the Averno if you lean toward bitter, or use less of either one of them to please your palate.  This cocktail will have your guests coming back for more for a long, long time.

Delegation Cocktail Carl Wenger

 

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101 Best New Cocktails: Red Riding Hooch by Joseph Boley, Red House, Paris

Sunday, July 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.

Red Riding Hoochnegroni

Adapted from a recipe by Joseph Boley, Red House, Paris

“Our Autumn Negroni variation,” Joseph Boley

30 ml (1 oz) Beefeater gin

20 ml (.7 oz) apple-spice infused Dubonnet*

10 ml (.33 oz) Campari

10 ml (.33 oz) Averna

1 orange slice or twist, as garnish.

Build in a double old-fashioned glass, stir briefly, and add the garnish.

Methodology: build and garnish like a negroni.

*Apple-Spice Infused Dubonnet

Add the peels from 3 apples, the zest of half a lemon, 2 cinnamon sticks, a teaspoon of allspice, and a teaspoon of coriander seeds ( inspiration from the apple bitters recipe in Parsons’ Bitters book).  Smash allspice and coriander, put all ingredients into a jar with 1 liter of dubbonet. Let this sit for 5 days and filter.

gaz sez:  First off I should mention that the apple-spice infused Dubonnet is worthy of a glass all its own.  Mix it with these other ingredients, though, and you have the makings of a masterpiece.  I can’t tell you just how much I loved this drink.  Well done, Joe.

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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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101 Best New Cocktails, 2012: Dark Dagger by Lorenzo Miglietta, Library Bar, London, UK.

Thursday, October 18th, 2012

Dark Dagger

Adapted from a recipe by Lorenzo Miglietta, Library Bar, London, UK.

“The Gold Dagger Award was an award given annually by the Crime Writers’ Association for the best crime novel of the year. From 1995 to 2002, The Macallan has been the sponsor of it. The cocktail is actually quiet dark because of Averna, and for this is called the Dark Dagger.” Lorenzo Miglietta.

5o ml (1.65 oz) The Macallan 12 Years Old scotch whisky

20 ml (.66 oz) Averna amaro

.5 ml (.17 oz) fig liqueur

1 fig slice, as garnish

Combine over ice and throw (mix by straining from one vessel to another). Strain into a chilled cocktail glass and add the garnish.

gaz sez: Ah, The Macallan. What a damned fine whisky is the Macallan. It seems a shame to add anything but a few drops of spring water to this fine scotch, but on the other hand it would be an even bigger shame to make this fabulous drink with anything less than The Macallan. It really holds its own here, and not many other scotches could do that.

I’m not sure which fig liqueur Lorenzo uses in this drink, but it’s the fig liqueur that holds this baby together. I went for the Briottet Crème de Figue when I tested this recipe, and it worked very well indeed. Here’s a nice simple drink that proves that scotch is a great base for cocktails. Thanks, Lorenzo.

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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