Posts Tagged ‘Chartreuse’
101 Best New Cocktails: Milord Gower by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.
Friday, April 26th, 2013
Milord Gower
Adapted from a recipe by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.
“St. Germain [cocktail] appears in the 1937 Café Royal Cocktail Book, it pre-dates the elderflower liqueur of the same name by over 70 years, and it features a healthy slug of green Chartreuse that helped it get its name. The name is a reference to the Comte de St. Germain who claimed to have created the Elixir of Life; Chartreuse was referred to as an elixir of life as well, although the two elixirs were unrelated until the creation of this recipe. In my variation, I swapped the original’s green Chartreuse, grapefruit, lemon, and mint garnish for yellow Chartreuse, orange, lime, and orange bitters garnish but kept the egg white-sour base the same. For a name, I went with Milord Gower, who was a Parisian comedian that made making fun of St. Germain’s grand claims and far-fetched stories a large part of his act. The resultant cocktail is rather ambrosial and easy to drink.” Frederic Yarm.
45 ml (1.5 oz) yellow Chartreuse
22.5 ml (.75 oz) fresh orange juice
22.5 ml (.75 oz) fresh lime juice
1 egg white
5 drops orange bitters, as garnish
Dry-shake, then add ice. Shake again and strain into a chilled cocktail glass. Add the garnish.
gaz sez: What a weird damned drink! But what a fabulous story, huh? “Get into the bar business and your education will be complete,” said my Dad. You were right again, Bernard. And this drink, weird as it might be, is worth a spin or two around the block. Try it and tell me I’m wrong.
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.
Tags: bartender, Chartreuse, cocktail, Cocktail Virgin Blog, DrinkWire, Frederic Yarm, gaz regan, orange bitters
Posted in 101 Best New Cocktails 2013 |
101 Best New Cocktails: Foreword by Nick Caputo, Eight Bar, Falmouth, UK.
Saturday, December 29th, 2012
Foreword
Adapted from a recipe by Nick Caputo, Eight Bar, Falmouth, UK.
“Created by me, Nick Caputo for the UK Cask Roadshow finals. Simple and inspired by the Last Word. Works with many tequilas, not just Ocho. The first taste gives the ripe agave and saltiness of the tequila, which is balanced by the lime which then opens your palate to the pêche. Its sweetness lends body to the tequila and pulls all the flavour to the Chartreuse. The pepper spice adds depth, complementing the tequila as the finish rolls back to the tequila. Lots of length and flavour in the drink. Thought that replacing gin with tequila would be a great partner for Chartreuse and the pêche instead of maraschino gave body and balance. Left without garnish as the saltiness of tequila and pepper nose on green Chartreuse leaves a wonderful aroma. Enjoy.” Nick Caputo.
35 ml (1.17 oz) Ocho tequila reposado
25 ml (.83 oz) crème de pêche
25 ml (.83 oz) fresh lime juice
15 ml (.5 oz) green Chartreuse
Shake hard over ice and fine-strain into a chilled cocktail glass or coupette.
gaz sez: Nick has provided his own commentary for this drink, and it’s pretty much spot on, too. He has given me an opportunity, though, to reiterate how much I love Ocho tequila. Who would have thought that a man as old as Tomas Estes could have produced such a sterling product?
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: 101 best new cocktails, Chartreuse, gaz regan, Mixellany, Ocho tequila
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails 2012: Emerald City by Troy Tindal, Prairie Ale House, Minneapolis, MN.
Thursday, December 20th, 2012
Emerald City
Adapted from a recipe by Troy Tindal, Prairie Ale House, Minneapolis, MN.
1/4 Granny Smith apple
5 to 6 mint leaves
22.5 ml (.75 oz) orgeat syrup
15 ml (.5 oz) fresh lime juice
60 ml (2 oz) Tanqueray No. TEN gin
7.5 ml (.25 oz) green Chartreuse
1 mint leaf, as garnish
Muddle the apple, mint, orgeat, and lime juice well. Add ice and the remaining ingredients. Shake hard and double-strain into chilled cocktail glass. Add the garnish.
gaz sez: I love the way that the orgeat dances with the Chartreuse in this one, and the Tanqueray No. TEN shines right on through everything, too. For a relatively mild-mannered gin, it certainly makes its presence known here.
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: 101 best new cocktails, Chartreuse, gaz regan, Mixellany, Prairie Ale House, Tanqueray No. TEN, Troy Tindal
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails, 2012: Eavesdropper by Houston Eaves, East Side Showroom, FINO, Austin, TX.
Tuesday, December 18th, 2012
Eavesdropper
Adapted from a recipe by Houston Eaves, East Side Showroom, FINO, Austin, TX.
“This drink has a great balance of sweet and savory, and has proven to be popular with the spice-loving population of Austin, Texas.” Houston Eaves.
52.5 ml (1.75 oz) Rittenhouse 100 proof Bottled-in-Bond straight rye whiskey
15 ml (.5 oz) green Chartreuse
15 ml (.5 oz) honey syrup (3:1)
15 ml (.5 oz) fresh lemon juice
2 thin slices fresh jalapeño (reserve 1 slice as garnish)
Hard-shake over ice and double-strain into a chilled coupe or cocktail glass. Float the second jalapeño as garnish.
gaz sez: Here’s a weird one for you. It’s a little confusing in the mouth since you’re never quite sure whether to pay attention to the Chartreuse or the jalapeño. Nevertheless, I found myself going back for more and more sips of the Eavesdropper. It’s a keeper, I think.
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: 101 best new cocktails, Chartreuse, East Side Showroom, gaz regan, Houston Eaves, Mixellany, Rittenhouse Rye
Posted in 101 Best New Cocktails 2012 |
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,
Tags: 101 best new cocktails, Bénédictine, Chartreuse, Compass Box Peat Monster, gaz regan, Germain-Robin brandy, Mixellany, TJ Vytlacil
Posted in 101 Best New Cocktails 2012 |
Leslie Cofresi, Puerto Rico: World Class 1012
Friday, August 24th, 2012
Here’s a look at Leslie Cofresi, the 2012 finalist from Puerto Rico. Leslie showed that Latin-American bartenders really stepped up their game this year–they were truly World Class. Here are a couple of the drinks he made in the Retro-Chic challenge
Classic Chic – The Last Word
Glass: Old Fashioned
Garnish: Lime peel
Method: Shake and strain over an oversized ice cube.
22.5ml Tanqueray No. TEN
22.5ml Green Chartreuse
22.5ml Maraschino Liqueur
22.5ml lime juice
Twisted Chic – El Presidente
Glass: Cocktail
Garnish: Grapefruit peel
Method: Stir and strain
45ml Don Julio Anejo
22.5ml Dry Vermouth
15ml Grand Marnier liqueur
7.5ml Grenadine
Tags: Chartreuse, Diageo, Don Julio, gaz regan, Leslie Cofresi, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
Denis Kryazhev, Russia: World Class 2012
Monday, August 6th, 2012
Denis Kryazhev, Russia: World Class 2012
Denis showed fabulous bartending skills in Rio this year, and he brought something else to the party that proved him to be a World Class Bartender beyond a shadow of a doubt: A great sense of humor. Denis always wore a great big smile, and, through his translator, he was very quick with a cheeky line, a quip, or a funny observation. Here are a couple of his recipes.
Classic Chic – Last Word
Glass: Cocktail
Garnish: Lime peel spiral and cherry
Method: Shake and double strain
50ml Tanqueray No. TEN
25ml Green Chartreuse
25ml Maraschino
25ml Fresh lime
Twisted Chic – 3M
Glass: Cocktail
Garnish: Lemon zested and floated, a cherry
Method: Stir and strain
50ml Ketel One Citroen
15ml Pimm’s No. 1
25ml Sweet vermouth
10ml Maraschino
1 dash Orange bitters
25ml Lime juice
Tags: Chartreuse, Denis Kryazhev, Diageo, gaz regan, Ketel One, Pimm's, Russia, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
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.
Tags: 101 best new cocktails, Bacardi, Chartreuse, gaz regan, Matthew Dakers, Mixellany, Whistling Shop
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails, 2012: Age of Reason by Han Shan, B-Side, New York City
Monday, July 2nd, 2012
Age of Reason
Click here to subnmit a recipe for possible inclusion in next year’s Annual Manual
Adapted from a recipe by Han Shan, B-Side, New York City, NY.
“The spicy Michter’s rye is the backbone while the cognac smooths the rough edges a bit and the sweet herbaciousness of the Chartreuse(s) play off the spicy bittersweet of the Cochi, with the tiki-inspired bitters doing something alchemical that nothing else on my bar quite did to bring it all together. The lemon oil swipe gives it a brightness in the nose upon first sip and mostly stands back after that as you enjoy this (hopefully) balanced and delicious, easy-drinking, amber-colored quaff.
The drink is named for Tom Paine to recognize the coming together of French & American ingredients. I should have endeavored to find something English to put in there to really make the case but then I’ll call that one the ‘Tom Paine.’
BTW, for me, ‘generous barspoon’= about 1/4 oz. but I always have trouble nailing that with my jigger and one can use a tiny bit less or more to suit one’s tastes. The barspoon works for me. Last note is that the only way you can get one of these (or a decent Manhattan or Sidecar or whatever) at our friendly neighborhood beer-n-shot dive B-Side where I’m currently tending is to alert me ahead of time so I can bring the ingredients with me from home… which I sometimes do.” Han Shan.
60 ml (2 oz) Michter’s rye whiskey
15 ml (.5 oz) Pierre Ferrand Cognac Ambre
15 ml (.5 oz) Cochi Americano
1 generous barspoon green Chartreuse
1 generous barspoon yellow Chartreuse
10 drops Bittermens Elemakule Tiki bitters
1 lemon twist
Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.
gaz sez: The combination of straight rye whiskey and a great (really great) cognac, immediately reminds me of a Vieux Carré, but the similarity ends right there. Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction. It’s a drink that brings a smile to my face., NY.
“The spicy Michter’s rye is the backbone while the cognac smooths the rough edges a bit and the sweet herbaciousness of the Chartreuse(s) play off the spicy bittersweet of the Cochi, with the tiki-inspired bitters doing something alchemical that nothing else on my bar quite did to bring it all together. The lemon oil swipe gives it a brightness in the nose upon first sip and mostly stands back after that as you enjoy this (hopefully) balanced and delicious, easy-drinking, amber-colored quaff.
The drink is named for Tom Paine to recognize the coming together of French & American ingredients. I should have endeavored to find something English to put in there to really make the case but then I’ll call that one the ‘Tom Paine.’
BTW, for me, ‘generous barspoon’= about 1/4 oz. but I always have trouble nailing that with my jigger and one can use a tiny bit less or more to suit one’s tastes. The barspoon works for me. Last note is that the only way you can get one of these (or a decent Manhattan or Sidecar or whatever) at our friendly neighborhood beer-n-shot dive B-Side where I’m currently tending is to alert me ahead of time so I can bring the ingredients with me from home… which I sometimes do.” Han Shan.
60 ml (2 oz) Michter’s rye whiskey
15 ml (.5 oz) Pierre Ferrand Cognac Ambre
15 ml (.5 oz) Cochi Americano
1 generous barspoon green Chartreuse
1 generous barspoon yellow Chartreuse
10 drops Bittermens Elemakule Tiki bitters
1 lemon twist
Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.
gaz sez: The combination of straight rye whiskey and a great (really great) cognac, immediately reminds me of a Vieux Carré, but the similarity ends right there. Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction. It’s a drink that brings a smile to my face.
Tags: Chartreuse, Cochi Americano, gaz regan, Han Shan, michter's, Pierre Ferrand
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |