Posts Tagged ‘Chartreuse’

101 Best New Cocktails: Vakantie by Cynthia Turner, The Magnetic Field, Asheville, North Carolina

Sunday, September 15th, 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.

Vakantie

Adapted from a recipe by Cynthia Turner, The Magnetic Field, Asheville, North Carolina.

“This cocktail simply reminded me of an exotic vacation. I chose the Dutch word [for vacation] and then…..made another.” Cynthia Turner.

Green Chartreuse, as a rinse.Vakantie

45 ml (1.5 oz) Bols Genever

15 ml (.5 oz) Angostura 1919 rum

22.25 ml (.75 oz) fresh lemon juice

22.25 ml (.75 oz) orgeat

Shake over ice and strain into a chilled Green Chartreuse-rinsed coupe.  No garnish.

gaz sez: Well Jiminy Cricket this is a fine cocktail, indeed.  Smoky, nutty, herby, you name it.  It’s all over the place.  And it’s also very finely tuned.  Well done, Cynthia.

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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: Back of the Cupboard Cocktail by Michael Stringer, Michael-Stringer.com & Hire The Barman, London

Sunday, July 28th, 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.

Back of the Cupboard Cocktailback of the cupboard

Adapted from a recipe by Michael Stringer, Michael-Stringer.com & Hire The Barman, London

“I wanted to create a twist on one of my favourite cocktails, the sours.  The herbal flavours of the Chartreuse blend perfectly with the smooth kick of the Naked Grouse whisky, while the lemon and bitters provide a citrus undertone to the drink. The egg white finishes off with a smooth, creamy texture.  This cocktail was featured in both Simon Difford’s Class Magazine and also Bar Magazine in the UK.” Michael Stringer.

40 ml (1.35 oz) Yellow Chartreuse VEP

15 ml (.5 oz) Naked Grouse scotch whisky

20 ml (.7 oz) egg white

20 ml (.7 oz) fresh lemon juice

10 ml (.35 oz) gomme syrup

2 dashes Regans’ Orange Bitters No. 6

1 grapefruit twist, as garnish

Add all of the ingredients to a cocktails shaker with the spring of a hawthorne strainer and dry shake hard.  Take the spring out, fill with ice, and shake hard again. Double strain into an ice-filled rocks glass.  add the garnish.  filled with ice.

gaz sez:   I  confess I’d never heard of Naked Grouse scotch, and it’s a darned tasty dram.  Here’s what the distillery has to say about it: “As the makers of The Famous Grouse we bring over 100 years of whisky making to the creation of The Naked Grouse. We have enriched the best loved flavours of Scotland’s Favourite Whisky by maturing our blend in hard to find (and pricey!) sun dried sherry oak casks. Distinctively sweet, rich and, some would say, famously smooth – The Naked Grouse is simply pure indulgence in a bottle.”

As for the cocktail, it’s simply divine.  I love the way the Chartreuse dances with the scotch here (and this recipe also works well without the lemon juice, egg white, and gomme if you, like me, aren’t a massive fan of citrus).

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101 Best New Cocktails: The Last Wynd by Sian Ferguson, 99 Bar and Kitchen, Aberdeen, Scotland.

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.

The Last Wyndlast wynd

Adapted from a recipe by Sian Ferguson, 99 Bar and Kitchen, Aberdeen, Scotland.

“Twist on a Last Word, made for the ‘Who will have the last word’ competition in the UK. Winner of the Aberdeen round. Awaiting other cities winners to see who will win over all.” Sian Ferguson.

25 ml (.83 oz) Havana Club 3 Años rum

25 ml (.83 oz) yellow Chartreuse

25 ml (.83 oz) maraschino liqueur

25 ml (.83 oz) fresh lime juice

1 barspoon honey

Shake over ice and double-strain into a chilled coupette.

gaz sez:  Try this.  Run, don’t walk.  The Chartreuse and the maraschino bang out a beautiful duet in this baby, and the rum provides a sturdy stage for them.  Promise.

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101 Best New Cocktails: Charterhouse Cup by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland

Wednesday, June 5th, 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.

Charterhouse CupCharterhouse Cup
Adapted from a recipe by Adrian Gomes, The Corpse and Cocktail, Aberdeen, Scotland.
“This creation was a regional finalist for a UK competition held in Edinburgh by cult French liqueur, Chartreuse. Although the drink didn’t reach the UK final, it received an honourable mention by ‘UK Bartender of the Year (2011)’ Jamie MacDonald of The Raconteur, Stockbridge, citing the drink as his favourite on the day.” Adrian Gomes.

25 ml (.83 oz) green Chartreuse

15 ml (.5 oz) Pimm’s No. 1 Cup

10 ml (.33 oz) Trois Rivieres rhum (or any unaged or young rhum agricole)

20 ml (.66 oz) fresh lemon juice

2 teaspoons granulated sugar

1 dash egg white

1 cucumber ribbon, folded repeatedly and threaded onto a cocktail stick and topped with a mint leaf, as garnish

Dry-shake, then add ice and shake again. Fine-strain into a chilled small wine goblet. Add the garnish.

gaz sez:   This is an interesting quaff.  It’s weird to witness the Chartreuse teasing the Pimm’s Cup on the palate until, just a couple of seconds later, the rhum jumps into the fray and the waters are stilled.  Nicely played, Adrian.

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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.milord gower

“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.

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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.

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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.

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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.

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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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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

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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

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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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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.

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