Posts Tagged ‘Bénédictine’

101 Best New Cocktails: Windsor Knot by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

Tuesday, December 10th, 2013

windsor knot credit Joey Maloney - Copy

Cocktail picture by Joey Maloney

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.

Windsor Knot

Adapted from a recipe by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

“This drink was conceptualized on the fly for a guest at the bar one night. He wanted something with bourbon that’s bitter. I thought I’d try this Vieux Carre riff as the cognac sweetens up the rye and makes it feel more “bourbon-y.” The recipe was refined in the coming weeks with the help of a few friends. The guest’s name was Doug. The friends are Proprietors. Thanks guys,” Richard Yarnall.

 

Picture by Tatsu Oiye

Picture by Tatsu Oiye

1 oz Pierre Ferrand 1840 cognac

1 oz George Dickel Rye

0.5 oz Dolin Dry Vermouth

0.5 oz Cynar

1 tsp Bénédictine

Stir all ingredients over ice and strain into an old-fashioned glass filled with one huge ice cube. Garnish with an orange peel.

gaz sez:  Right up my alley is this drink.  Not an ingredient out of place—this sucker is perfectly executed, brilliantly balanced, and a damned good quaff to boot.  Nicely done, Richard.

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

Blast from the Past: The Aztec’s Mark

Wednesday, November 13th, 2013

This Blast from the Past originally appeared in Cheers magazine, circa 2007.

The Aztec’s Mark

On average about fifty new cocktail recipes make their way to my e-mail in-box every week.  I look at every one of them, and they get filed in a gigantic excel file, often with little notes to the tune of “interesting” or “uuuurgh” or “this sounds great TRY IT IMMEDIATELY” or “what the hell is this guy thinking?”  Do I make all of these drinks?  No, I don’t.  I eyeball them, and if they look interesting I print them out and stuff them into my back pocket.  Then, when I get behind the bar with Martha at Painter’s, my local joint, if we’re not too busy I’ll make one or three of the drinks, taste them, and pass them around the bar.  This way I get to use Painter’s booze, right?painters

I used to do the Painter’s gig on my own–it’s a one-night-a-week-but-not-every-single-week-depending-on-what-else-is-going-on sort of affair that we call organized chaos—but I got lazy recently and passed the muddler to Martha Schueneman, a friend who knows her way around when she gets behind the stick, and carries enough sass in her shaker to give as good as she gets from the regulars.  I show up after Martha has set up the bar, jump back behind the stick for an hour or two, make some drinks, make nice with the customers, and leave Martha to clear up the mess and put the stools on the bar.  Nice guy, huh?  At least I’m keeping my hand in . . .

A few months ago I got an invitation to meet the brand ambassador for Bénédictine for a drink at Flatiron, the hot cocktail lounge on West 19th Street in Manhattan.  I like Flatiron.  I like Bénédictine come to that.  I agreed to go into the city to meet this guy, and on the appointed day I jumped onto a train heading toward Grand Central.  It’s a 90-minute journey so I usually arm myself with whatever trashy novel I happen to be reading at the time, my i-Pod, my cell phone, and my P.D.A.  I do my best to keep up with the 21st century.  On this particular trip, though, I decided to go through all those scraps of paper in my back pocket.  See what kind of recipes were lurking in the wings.

One recipe in the bunch fell into the what-the-hell-is-this-guy-thinking category, but I’d printed it out anyway.  Why?  Because the bartender who sent it to me has a bit of a reputation.  His name is Neyah White.  He works behind the stick at Nopa in San Francisco.  I’ve been neyah whiteto Nopa.  Nice place.  Great drinks, too.  Neyah wasn’t there that night, though, so I’ve never actually met him, but friends of mine in Fog City have told me that they hold him in very high regard when it comes to the cocktailian craft, so even though this recipe looked weird, when I stuffed it into my pocket I was thinking, well, let’s give it a go–I’ll be using Painter’s booze, after all.

I stared at the ingredients listed on the paper: bourbon, Bénédictine, and crème de cacao.  Sounds okay up to now, right?  White goes for Maker’s Mark in this drink, and Maker’s works well with Bénédictine–they share some honey aspects that gives them a common bond, they then go off in completely different directions–soft fruits in the whiskey, bold spices in the liqueur–and come back together in harmony when a buttery note in the bourbon envelops the herbal aspects of Bénédictine.  The crème de cacao works well here, too.  Heck, chocolate works well with near-as-damn-it anything.  Gin included.  Ever have a Twentieth Century Cocktail?  Gin, Lillet, crème de cacao, and fresh lemon juice.  Incredible.  I digress.

There’s one more ingredient in Neyah White’s drink.  It’s the ingredient that spurred me to write what the hell is this guy thinking?.  It’s Tabasco.  Two drops of Tabasco sauce.  To be fair, in his missive, Neyah did write “be careful here, too much and the vinegar will kill the drink” after listing the fourth and final ingredient.  This might be one of those drinks that’s pleading to be put out of its misery, I thought as I looked out from the train at the Hudson River in all its Fall glory.  Still, though, I was about to meet the brand ambassador for Bénédictine in a bar with a well-earned reputation for hiring and training bartenders who know their stuff.  Perhaps I’ll spare Painter’s the expense, I thought.  Maybe Flatiron can pick up the tab for this one.

I was in luck.  Katie Stipe was behind the stick at Flatiron.  Katie’s one of the best bartenders in the city.  And since we’re talking about New York that makes her one of the best in the country.  She eyed the recipe, gave me the nod, and I joined the Bénédictine guy and his entourage at a table.  This is bound to endear him to me, I was thinking.  Either that or he’ll storm out of the place and tell the French government never to allow me to set foot in their country again.  You takes your chances with these things.

flatiron

The cocktail arrived.  I took a sip.  My friends around the table were watching for my reaction.  The bourbon led the pack.  The Bénédictine and the crème de cacao backed it up in a wonderful photo-finish.  Where’s the Tabasco?  Did Katie forget the Tabasco?  No, she wouldn’t do . . . oh, there it is.  Just a tiny spark of heat, right at the back of the throat.  Warm, glowing heat the likes of which only Tabasco offers.  Now I know what the hell Neyah White was thinking.

The Aztec’s Mark

Adapted from a recipe by Neyah White, Nopa, San Francisco

1 1/4 ounces  Maker’s Mark

1/4 ounce Bénédictine

1/2 ounce dark crème de cacao

2 drops Tabasco sauce

1 orange twist, for garnish

Stir over ice and strain into a chilled cocktail glass.  Add the garnish.

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Posted in Blast from the Past |

101 Best New Cocktails: La Croix Elixir by Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark.

Sunday, September 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.

La Croix Elixir

Adapted from a recipe by Humberto Marques, 1105 Cocktail Bar, Copenhagen, Denmark.

“The motto of the Carthusian monks is Stat crux dum volvitur orbis, which is latin for “The Cross is steady while the world is turning.”  Like the monks motto, the world is turning, while this drink is steady.  It has a special blend of two herbal liqueurs, also made by monks from a secret recipe.

“A truly apothecary and sour style cocktail where herbs and spices are pairing perfectly together. These herbs and spices add to the fresh and floral G’Vine gin.  The citrus notes of fresh lime, pineapple syrup and pineapple sage balances overall the cocktail. To top it off the addition egg whites gives a silky smooth taste sensation.

“La Croix Elixir will make your world spin.”La Croix Elixir - Copy

60 ml (2 oz) G’Vine  gin

15 ml (.5 oz) Green Chartreuse

15 ml (.5 oz) Bénédictine

4 Pineapple sage leafs

30 ml (1 oz) Pineapple syrup

30 ml (1 oz) fresh lime juice

1 dash of egg white

2 drops of chocolate bitters

1 pineapple-sage sprig, as garnish.

Dry shake; shake again over ice, and strain into a small chilled wine goblet.   Add the garnish.

gaz sez:  It took balls to use both Chartreuse and Bénédictine in the same glass, and though I’ve seen this done before, I’ve never seen it pulled off quite so elegantly.  Perhaps it’s the G’Vine that pulls everything together?  And the sage leaves don’t hurt, either.  Another nice one, Humberto!

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101 Best New Cocktails: A Two-Fold Operation by Phoebe Esmon , Emmanuelle, Philadelphia.

Sunday, August 4th, 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.

A Two-Fold Operationtwo-fold operation

Adapted from a recipe by Phoebe Esmon , Emmanuelle, Philadelphia.

“A good sherris-sack hath a two-fold operation in it” Falstaff, Henry IV, by William Shakespeare

60 ml (2 oz) Genever

22.5 ml (.75 oz) calvados

15 ml (.5 oz) oloroso sherry

15 ml (.5 oz) Bénédictine

1 dash Dale DeGroff’s Pimento Aromatic Bitters

Stir over ice and strain into a chilled coupe.

gaz sez:  How unusual for Ms. Esmon to come up with a curious drink such as this one . . .  I’ve no idea how she keeps doing this, but Phoebe keeps hitting that nail on the head over and over again.  Nice one, Phoebe.

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101 Best New Cocktails: Ciudad Vieja by Alex Negranza, Liberty Bar, Seattle

Saturday, June 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.

Ciudad ViejaCiudad Vieja

Adapted from a recipe by Alex Negranza, Liberty Bar, Seattle

“This drink was inspired by the Vieux Carre.  I had a customer who loved them and Sazeracs, but they wanted something more viscous but still spirit forward,” Alex Negranza.

30 ml (1 oz) Laird’s Bottled in Bond applejack

22.5 ml (3/4 oz) dry curacao

15 ml (1/2 oz) Ron Zacapa 23

7.5 ml (1/4 oz) Bénédictine

2 dashes Creole bitters*

1 lemon twist, as garnish

Build in double old-fashioned glass.  Stir until well chilled, and add the garnish.

*Substitute Peychaud’s if Creole bitters aren’t available.

gaz sez:  My style of drink, this is.  I’ll take one as an after-work drink, and another as a nightcap, thank you.  I could drink these all night, if truth be told.

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101 Best New Cocktails: A Tale of Two Roberts by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.

Friday, June 7th, 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.

A Tale of Two Roberts (Robert Burns 2012)A Tale of Two Roberts

Adapted from a recipe by Frank Caiafa, Peacock Alley, The Waldorf=Astoria, New York City.

“At Peacock Alley, we have debuted our Robert Burns Cocktail.  It’s a hybrid of the Old Waldorf Bar Book recipe which is essentially a Rob Roy with Absinthe, and the Bobby Burns, from the Old Savoy Cocktail Book, which is equal parts scotch, sweet vermouth, and a bit of Bénédictine.

“I did not add (orange) bitters to this version as I feel the drink is complex enough and the bitters helped to muddy up the mix.  To happily confuse things more, I asked the Waldorf=Astoria pastry kitchen to make shortbread cookies as a garnish (thanks, guys!).

“I think the small changes makes big differences (and the finish is awesome!).  Enjoy!” Frank Caiafa.

67.5 ml (2.25 oz) Sheep Dip 8-Year-Old blended scotch whisky

37.5 ml (1.25 oz) sweet vermouth

10 ml (.33 oz) Bénédictine

6 dashes Pernod/Absinthe Mix*

1 lemon twist, as garnish

2 shortbread cookies, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnishes: twist to the cocktail, cookies on a plate on the side.

*Pernod/Absinthe Mix: Ratio is 2/3 Pernod and 1/3 La Muse Verte Absinthe.

gaz sez:   Here’s a sort of modified Bobby Burns that works so very well, indeed.  Made with a great scotch, the addition of absinthe makes this one stand head and shoulders above the original.

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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.

 

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101 Best New Cocktails 2013: McMillian by Geoffrey Wilson, Loa, New Orleans, LA.

Thursday, April 4th, 2013

McMillian

Adapted from a recipe by Geoffrey Wilson, Loa, New Orleans, LA.OLYMPUS DIGITAL CAMERA

“Made on Chris McMillian’s birthday using all ingredients that he’s used in his cocktails. I know, I know.  I promise not to name anything else after him and start naming cocktails after Laura now.  But I guess it’s a tribute to both of ’em and how they welcomed my family into their family.” Geoffrey Wilson.

60 ml (2 oz) Rittenhouse rye whiskey

15 ml (.5 oz) orange curacao

15 ml (.5 oz) orgeat syrup

7.5 ml (.25 oz) Bénédictine

7.5 ml (.25 oz) fresh lemon juice

1 dash Angostura bitters

5 mint leaves (reserve 1 for garnish)

Shake over ice and strain into a chilled glass (use a strainer and tea strainer).  Add the garnish.

gaz sez:  Raindrops on roses, and whiskers on kittens, are, for sure, a few of my favorite things.  They rank alongside Rittenhouse Rye, Bénédictine, and Angostura bitters, so this baby grabbed my attention immediately I saw it.  Chris McMillian: Your namesake cocktail ain’t too shabby at all!  Nicely done,  Geoffrey.

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.

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101 Best New Cocktails: Lavender Honey Sour by Dre Masso, Lonsdale, London

Saturday, February 2nd, 2013

Lavender Honey Sour (1)

Adapted from a recipe by Dre Masso, Lonsdale 2006, Notting Hill, London, UK.

45 ml (1.5 oz) Irish whiskey

15 ml (.5 oz) Bénédictine

30 ml (1 oz) fresh lemon juice

22.5 ml (.75 oz) honey syrup (2:1)

.5 egg white

3 dashes Peychaud’s bitters

Pinch dried lavender, as garnish

Shake over ice and fine-strain into a chilled flute. Add the garnish.

gaz sez: This is one of the most elegant drinks in the world. Nice one, Dre.

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: Last Caress by Dan Carlson, Saul, Brooklyn, NY.

Saturday, February 2nd, 2013

Last Caress

Adapted from a recipe by Dan Carlson, Saul, Brooklyn, NY.

“This one is surprisingly smooth and plays cat and mouse with your mind and palate. At first when you think it’s boozy, it softens; you think it’s crisp and clean, some smoke and spice creeps in; mild sweetness turns dry and bitter. I think this is a good one for someone who can’t make up their mind. Cheers.” Dan Carlson.Last Caress

60 ml (2 oz) Old Overholt rye whiskey

22.5 ml (.75 oz) Bénédictine

7.5 ml (.25 oz) Del Maguey Minero Mezcal

7.5 ml (.25 oz) Luxardo maraschino liqueur

2 dashes Angostura bitters

1 lemon twist, as garnish

Stir swiftly over cracked and large format ice until proper temperature and dilution is achieved. Strain into a chilled coupe. Flame the twist over the drink, then add as garnish. Lift cocktail and pour it into your mouth.

gaz sez: Dan sums this drink up well in his head-note, but I have to add that, for me at least, it’s the mezcal that makes this drink really stand out—it flirts with the Bénédictine very nicely indeed.

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: Butter Lemon Smokeby TJ Vytlacil, Blood & Sand, St. Louis, MO.

Monday, August 27th, 2012

Butter Lemon Smoke

Adapted from a recipe by TJ Vytlacil, Blood & Sand, St. Louis, MO.

“This drink as taken my bar by storm thanks to one happy guest. The name came from my guest. He is a local musician and told me he likes spice, smoke, citrus and softness. Great descriptors considering he had never really been a cocktail consumer but was interested in what I was doing. After putting this together he said ‘it tastes like butter, lemon and smoke.’ That’s how he orders it now and the drink has become a fun staple. I’m currently using The Fine blended brandy with The Compass Box Peat Monster.” TJ Vytlacil.

45 ml (1.5 oz) Compass Box Peat Monster scotch whisky

30 ml (1 oz) Germain-Robin brandy

22.5 ml (.75 oz) green Chartreuse

22.5 ml (.75 oz) Bénédictine

1 lemon twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez: I loves me some Peat Monster, and I especially loves me some Peat Monster when it’s well handled in a mixing glass. Here’s another scotch-based masterpiece that goes to show David Embury that whisky isn’t always “a grouchy old bachelor that’s seldom in a marrying mood.” Nicely done, TJ.

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: Axis & Allies by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

Sunday, July 22nd, 2012

Axis & Allies

Adapted from a recipe by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

“This is my new favorite end of shift go-to drink. Well-balanced and titillating, it does its job to calm the nerves after a long night behind the bar. My reprieve from providing reprieve, as it were. The Genever provides such a strong backbone for the rest of the ingredients to settle upon, while the small splash of Riesling & citrus makes it sing. Cheers!” Jesse Card.

45 ml (1.5 oz) Bols Genever (Netherlands)

15 ml (.5 oz) Barolo Chinato (Italy)

7.5 ml (.25 oz) Bénédictine (France)

3 dashes Peychaud’s bitters (USA)

Dry Riesling (Germany)

1 lemon twist, as garnish (Unaffiliated, not like the Swiss were to WWII, more like David Bowie is to gender)

Stir all ingredients except the Riesling over ice and strain into a chilled coupe. Add a splash of Riesling and the garnish.

gaz sez: Jesse sure as heck knows how to float my boat—the bold combination of flavors in every ingredient (bar the Riesling) in this drink creates a battleground on the palate, and who would have thought it: The German Riesling jumps in there and calms everyone down! Fabulous. (Yes, the drink got extra points because Jesse mentioned Bowie . . . )

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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