Posts Tagged ‘Bacardi’

101 Best New Cocktails: La Corona de Cuba by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

Saturday, January 26th, 2013

Adapted from a recipe by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

“This is my Bacardi Legacy drink for the 2012 Legacy final. My drink is called La Corona de Cuba, The Crown of Cuba, and eachCLASS Bartender Competition ingredient represents a part of Cuba or its culture: the smokiness of the Laphraoig represents the cigars of Cuba; the earthy notes of coriander are the earth and ground the Cubans are so proud of; the chocolate bitters represent the Mulata aspect, Cuba being a living cocktail of cultures in its own right; and the base being a Daiquiri made with lemon juice instead of lime. The inspiration for my drink came from one Eddie Woelke. Eddie was awarded the title La Corona by Bacardi in the late 1930s for being the first person to sell over 1 million Bacardi drinks. As a pioneer and creator of some classic cocktails, I wish to leave my Legacy too.” Jamie Jones.

60 ml (2 oz) Bacardi Carta Blanca rum

3 coriander sprigs (AKA cilantro)

25 ml (.83 oz) Sherbet*

7.5 ml (.25 oz) Laphroaig scotch whisky

1 egg white

1 coriander sprig, as garnish

5 to 6 dashes Mozart Chocolate bitters, as garnish

Dry- shake, then add ice. Hard-shake for 15 seconds and double-strain into a chilled coupette. Spank the coriander sprig, pluck a leaf, and add as garnish; dash the bitters on the foam.

*Sherbet: If you think of sherbet as a frozen dessert, you must be an American. According to Jamie, in the UK, it’s sour sugar powder. You can make it in bulk, if you wish—just use 2 parts sugar to 1 part lemon juice.

gaz sez: Be very careful with the Laphroaig in this drink—it can take over the whole glass if you’re not very careful with it. However, if you make La Corona de Cuba judiciously, you’ll be sipping an incredibly well-balanced cocktail. The coriander adds a fabulous dimension, too. I don’t have a clue as to how Jamie came up with this list of ingredients, but he did a darned fine job.

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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101 Best New Cocktails: Fosbury Flip by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland

Saturday, December 29th, 2012

Fosbury Flip

Adapted from a recipe by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland.

“Winning original Drambuie drink created for the Drambuie UK Cocktail Competition 2010. The drink was named after a mythical story I created whilst waiting to present my drinks, which revolved around Dick Fosbury’s favourite spirit being Drambuie, and his increased consumption of eggs due to being an athlete. Simon Difford and Jamie Stephenson were engrossed as I regaled them with this tale, before revealing the truth toward the end of my presentation. . . . Dick Fosbury was the creator of the Fosbury Flop, hence the link between eggs, Drambuie, and this drink name.” Adam Elmegirab.

1 barspoon caraway seeds

50 ml (1.65 oz) Drambuie

25 ml (.83 oz) Bacardi 8 Años rum

1 large egg (preferably free range)

2 dashes Bittermens Xocolatl Mole bitters

5 ml (.17 oz) sugar syrup

Grind rock salt

Grind black pepper

Muddle the caraway seeds in a mixing glass, add the liquor and steep for 2 minutes. Add remaining ingredients and dry-shake for 5 seconds, then add ice and shake for a further 10 seconds. Strain into a chilled goblet.

gaz sez: The story of the Fosbury Flop is a good enough reason to make this drink, I believe. And when you do make it, get ready to be impressed. Caraway teases Drambuie elegantly here, and the salt and pepper are a master-stroke. Nicely conceived, Adam.

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

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101 Best New Cocktails, 2012: El Momento Perfecto by Daniel Bovey, Sahara Bar, Reading, UK.

Tuesday, December 18th, 2012

El Momento Perfecto

Adapted from a recipe by Daniel Bovey, Sahara Bar, Reading, UK.

“I am a cocktail bartender in the UK. I have a cocktail in the Bacardi Legacy final and was hoping that I could get you to mention it in your newsletter? All the info on why I chose this drink, inspiration, a vid of me making it and other sources are all on my website (http://www.elmomentoperfecto.co.uk/). If you need anything from me please let me know.” Dan Bovey.

45 ml (1.5 oz) Bacardi Superior rum

25 ml (.83 oz) Lillet Blanc

20 ml (.66 oz) Byrrh

10 ml (.33 oz) Campari

4 dashes orange bitters

1 barspoon strong marmalade

1 lemon twist, as garnish

Stir over ice and strain into an old-fashioned glass with fresh ice. Add the garnish.

gaz sez: Here’s a complex treat if ever there was one. I must admit to being a big marmalade fan, and that’s the element that binds this cocktail together, I believe. The Bacardi is merely a spicy backdrop for this drink, but she serves her purpose well. Byrrh, on the other hand, brings a lot to this party, and it’s now available in the USA—a good search engine will find it for you. Big thanks to Eric Seed (Haus Alpenz: alpenz.com) for making so many almost-forgotten ingredients back to the shelves. You’ve done the bartending community a big service, Eric.

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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101 Best New Cocktails, 2012: Angel’s Draft: by Matthew Dakers, Whistling Shop, London, UK.

Saturday, July 21st, 2012

Angels Draft
Adapted from a recipe by Matthew Dakers, Whistling Shop, London, UK.

“Bacardi legacy UK winner of 2010. Each ingredient represents a rum classic brought all together in one drink. Each flavour contributes to the overall taste individually. Thanks.” Matthew Dakers.

40 ml (1.33 oz) Bacardi rum

10 ml (.33 oz) yellow Chartreuse

25 ml (.83 oz) fresh lime juice

15 ml (.5 oz) agave syrup

10 ml (.33 oz) egg white

2 dashes Fee Brothers grapefruit bitters

3 mint leaves (save 1 for garnish)

1 grapefruit twist

Dry-shake, then add ice. Shake again and double-strain into a coupette. Squeeze the twist over the drink, then discard. Gently place 1 mint leaf on top.

gaz sez: Yes, it’s a riff on the Daiquiri. A damn-good riff it is, too. What makes this drink stand out is the way that the Chartreuse plays so nice with the mint and the grapefruit juice, not to mention the grapefruit bitters. Well done, Matthew.

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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