Posts Tagged ‘Chad Larson’

101 Best New Cocktails: The Fruited Pig by Chad Larson, Cafe Maude at Loring, Minneapolis, MN

Sunday, April 21st, 2013

The Fruited Pig

 Adapted from a recipe by Chad Larson, Cafe Maude at Loring, Minneapolis, MN.Fruited Pig

“I was working on my opening cocktail list and I have used this spiced syrup and grapefruit combo before.  I wanted to use the Pierre Ferrand 1840 in a cocktail and this seemed like the one I wanted it in. I added the Bittermens bitters and the hops in there kicked the grapefruit notes to a higher level.  I was missing something and added the Pig’s Nose scotch and that tied the whole thing together.  I already have turned several people on to scotch who never really cared for it!  It seems like to be a gateway cocktail to enjoy scotch!” Chad Larson.

45 ml (1.5 oz) Pierre Ferrand 1840 Original Formula cognac

22.5 ml (.75 oz) Pig’s Nose scotch whisky

22.5 ml (.75 oz) fresh ruby red grapefruit juice

15 ml (.5 oz) Spiced Tea Syrup*

12 drops Bittermens Hopped Grapefruit bitters

1 grapefruit twist, as garnish

Shake vigorously over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then add as garnish.

*Spiced Tea Syrup: Combine 1 teabag of Republic of Tea Cinnamon and Cardamom Tea and 180 ml (6 oz) boiling water in a small saucepan and steep for 30 minutes. Add 200g (1 cup) demerara sugar and heat until sugar dissolves. Cool to room temperature and store in the refrigerator.

gaz sez:  Another hybrid cocktail that calls for two base spirits, cognac and scotch in this case.  It’s a weird marriage, but it works real well in this case.  I think that it’s actually the spiced tea syrup that makes it possible for Pierre Ferrand to kiss the Pig’s Nose nicely here, and the dozen drops of Bittermens Hopped Grapefruit bitters doesn’t go unnoticed, either.  Nice work, Chad.

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: Leather Hammock by Chad Larson, Barrio Lowertown, St. Paul, MN.

Saturday, February 2nd, 2013

Leather HammockAdapted from a recipe by Chad Larson, Barrio Lowertown, St. Paul, MN.

“A riff on a classic Blood and Sand, the mezcal gives a really nice smokey taste along with the snap of the spirit.” Chad Larson.

30 ml (1 oz) Illegal mezcal reposado

22.5 ml (.75 oz) Cocchi Vermouth di Torino

10 ml (.33 oz) Luxardo maraschino liqueur

22.5 ml (.75 oz) fresh orange juice

Brandied cherries, as garnish

1 orange peel ribbon, as garnish

Shake vigorously over ice and double-strain into a chilled cocktail glass. Add the garnishes.

gaz sez: This drink will wake you up with a shock. It could be a Corpse Reviver as much as it’s a riff on the Blood and Sand. It makes for a good brunch drink, too, especially if you’re having a smoked salmon omelet or similar.

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

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