Posts Tagged ‘Carpano Antica Formula’

101 Best New Cocktails: Bodhi Nöel by Brian Nixon, Rose’s Luxury, Washington, DC, USA

Friday, February 6th, 2015

Bodhi Nöel

101 BNC AppBrian Nixon, Rose’s Luxury, Washington, DC, USA

Bodhi Nöel Brian Nixon

“This is a play on a Classic Martinez. The flavors really play well with each other. I chose the name because Buddha gained enlightenment under a Bodhi tree which is actually an ancient fig tree and the Nöel is because on the nose this drink is reminiscent of Christmas in my mind,” Brian Nixon.

60 ml (2 oz) Ford’s Gin

22.5 ml (.75 oz) Carpano Antica Formula vermouth

15 ml (.5 oz) Fig Balsamic Vinegar

2 dashes Fee Brother’s Old Fashioned Bitters

1 flamed orange twist, as garnish

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

gaz sez:  This might be a play on the Martinez, but it’s a far cry from that original classic, and I think it’s the vinegar that makes all the difference here.  Best of all, the fig balsamic takes your attention away from the huge vanilla notes in the Carpano, and the choice of Ford’s gin is a very fine choice, indeed.  Well done, Brian.

SUBMIT your recipe for consideration HERE

Find the 101 Best New Cocktails App, and the book, right HERE

Sign Up for Gaz' Email Newsletter

Facebook Twitter

Tags: , , , , , , , ,
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

101 Best New Cocktails: Dutch Coupe by Tess Posthumus , Door 74, Amsterdam, The Netherlands

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.

Dutch Coupe

Adapted from a recipe by Tess Posthumus , Door 74, Amsterdam, The Netherlands

“When Queen Beatrix announced she’ll abdicate the throne on 30 April 2013, I thought the occasion called for a special cocktail in her name. The drink is based on a typical Dutch spirit and uses orange to accentuate the royal house of Orange-Nassau.

“The addition of some bitterness is part of a tradition. The Dutch royals used to drink a bitter orange liqueur called ‘Oranjebitter’ whenever there was a festive event. After zesting the orange, place it as a garnish on the rim and make it look like a feathered hat, which is Queen Beatrix’ signature.” Tess PosthumusDutch Coupe

60ml (2 oz) Bols 6-year-old Corenwyn Jenever

15ml (.5 oz) Carpano Antica Formula

10ml (.33 oz) Cynar

1dash orange flower water

1 dash orange bitters

1 orange twist, as garnish

Stir over ice, and strain into a frozen coupe glass.  Add the garnish.

gaz sez:  Depending on where in the world you are, the 6-year-old Corenwyn Jenever might prove difficult to find, and it’s really the backbone of this drink, so if you’d like to taste the Dutch Coupe as Tess intended it, I advise you to hold off until you find some, or take a trip to Amsterdam and have Ms. Posthumus fix you one her own self.  You won’t regret it.  Promise.

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

World Class Bartender: Jimmy Barrat, Dubai

Friday, December 28th, 2012

 

Here’s a glimpse of Jimmy Barrat, 2012 World Class Finalist from Dubai, and one of the most creative bartenders I ever did see.

And here are the drinks he made for the Retro-Chic round

 

Rosita

 

Glass: Rocks

 

Garnish: Half slice of lemon orange and lime, and lime zest (discarded)

 

Method: Build over hand-cracked ice

 

30ml Don Julio Reposado

 

30ml Campari

 

15ml Noilly Prat

 

15ml Carpano Antica Formula

 

2 dashes Orange bitters

 

 

 

Pink Delilah

 

Glass: Martini

 

Garnish: Grapefruit zest

 

Method: Shaken and fine strain into chilled glass

 

50ml Tanqueray No. TEN

 

7.5ml Cointreau

 

2 dashes Grapefruit bitters

 

25ml Fresh Pink Grapefruit Juice

 

2.5ml 1.1 sugar syrup

Tags: , , , , , , , , , , , ,
Posted in World Class Bartenders 2012 |

101 Best New Cocktails, 2012: Flying Rob Roy by Steffen Goubeaud, Roomers, Frankfurt

Monday, December 24th, 2012

Flying Rob Roy

Adapted from a recipe by Steffen Goubeaud, Roomers, Frankfurt, Germany.

50 ml (1.65 oz) Johnnie Walker Gold Label scotch whisky

30 ml (1 oz) Bottled Aged Blend*

2 dashes Peychaud’s bitters

Stir over ice and strain into a chilled cocktail glass.

*Bottled Aged Blend: Combine equal parts of Lillet Rouge and Carpano Antica Formula in a bottle with the zest of 3 lemons. Allow to age for 4 weeks.

gaz sez: This is one of the best drinks in this book. And yes, I’m swayed by the fact that Johnnie Walker Gold is my all-time favorite blend, but when it meets the pretty spectacular Bottle Aged Blend in the mixing glass, the scotch welcomes it with open arms, and the two of them embrace the Peychaud’s bitters with passion. Try this one. You’ll like it.

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 |

101 Best New Cocktails, 2012: Black Lodge by Tommy Klus, Kask, Portland, OR.

Saturday, August 25th, 2012

Black Lodge

Adapted from a recipe by Tommy Klus, Kask, Portland, OR.

“This was part of a cocktail that was going to be two versions. While I have not perfected the White Lodge yet, the Black Lodge remains a favorite at Kask. I’d say it lives in the Manhattan family, using Cynar and Regans’ as the bitters and the 400 year old recipe of rouge adds a nice subtle hint of the bittered cherry. The White Lodge was going to be an un-oaked clear spirit version.” Tommy Klus.

45 ml (1.5 oz) Michter’s Single Barrel rye whiskey

15 ml (.5 oz) Cynar

15 ml (.5 oz) Roi René Rouge cherry liqueur (by Combier)

15 ml (.5 oz) Carpano Antica Formula

1 dash Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Stir quietly over ice and strain over a large piece of ice resting in a chilled double old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

gaz sez: Big thanks to Tommy Klus for turning me onto a liqueur I’d never heard of before I saw this recipe. The Combier Rouge is pretty darned fabulous. Here’s what their web site says about the product:

Roi René Rouge’s all-natural cherry liqueur recipe has never been modified from the original 17th century ingredient list and manufacturing process developed by the highly revered Benedictine nun, Reverend Mother Gautron of the Benedictine Abbey of Saumur. Comprised of a blend of hand-picked wild guignes cherries from France and morello cherries from southern England (chosen for their sweet and sour flavors), Roi René Rouge is a gentle but sweet cherry liqueur that will make any cocktail blush.

And it’s this cherry liqueur that provides the bond that’s needed to wed the Cynar and the Carparno Antica Formula (and the fabulous orange bitters, of course . . .). Meanwhile the Michter’s rye, complete with top hat and whip, is the ringmaster in this drink. It’s a benevolent dictator, though, and although it’s impossible to ignore its power and its glory, this whiskey allows all the other ingredients to have their time in the spotlight, too.

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.

 

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