Posts Tagged ‘cherry heering’

101 Best New Cocktails: The Trainspotter by Thomas Newcomb, The Continental Room, Fullerton, CA.

Wednesday, November 13th, 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 Trainspotter

Adapted from a recipe by Thomas Newcomb, The Continental Room, Fullerton, CA.

Trainspotter Thomas Newcomb

“This original cocktail is my twist on the classic Brooklyn cocktail.  The name has no direct relevance to the cocktail but hey, Trainspotting was/is an amazing film so there.” Thomas Newcomb.

60 ml (2 oz) Dickel Ryetrainspotter

22.5 ml (.75 oz) St. Germain

15 ml (.5 oz) Cherry Heering

7.5 ml (.25 oz) Fernet Branca

1 Grapefruit twist, as garnish

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

gaz sez:  Once again, it’s the Fernet that brings everything together in this drink, and the Dickel Rye provides a sturdy backbone—nicely done, Thomas.

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101 Best New Cocktails: Bittersweet Symphony Cocktail by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

Saturday, September 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.

Bittersweet Symphony Cocktail

Adapted from a recipe by Mariano Garcia Ibañez , Banker`s Bar, Mandarin Oriental, Barcelona.

“As the cocktail was made for “Angostura cocktail challenge 2013” i wanted to find a way for using the bitters in a considerable quantity, so the mixture with the sweetness of the Cherry Heering  and the spices syrup was the key.  Some sour added with the lemon juice and the main personality by the hand of the Caribbean rum.  Why is it called “bittersweet symphony?”  i could say because that name fits with the flavours, but it’s basically because i love that song ;)” Mariano Garcia Ibañez.

45 ml (1.5 oz) Angostura 1919 RumBittersweet Symphony

30 ml (1 oz) Cherry Heering

30 ml (1 oz) lemon juice

25 ml (.85 oz) cinnamon syrup

15 ml (.5 oz) white and red pepper syrup

24 dashes (.5 oz) Angostura bitters

1 cinnamon stick, as garnish

1 Manhattan-infused cherry, as garnish

freshly grated nutmeg, as garnish

Shake over ice and strain into an ice-filled highball glass.  Add the garnishes.

Cinnamon Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

8 to 10 cinnamon sticks (depending on size and quality)

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

White And Red Pepper Syrup

1 liter (34 oz) water

1 kg (2.2 lbs) sugar

70 grams (2.5 oz) red peppercorns

30 grams (1 oz) white peppercorns

Combine the ingredients in a non-reactive saucepan and heat, stirring frequently, until the sugar is dissolved.  Simmer for 10 minutes, remove from the heat, allow to cool, and store in the refrigerator.

gaz sez:   How can you go wrong when you throw half-an-ounce of Angostura in there?  Seriously, though, it’s Mariano’s White and Red Pepper Syrup that pulls everything together in this baby.  It’s an inspired touch.  Try it.  You’ll like it.

mgarcia78@hotmail.com

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101 Best New Cocktails: Paradise Punch by Cynthia Turner, Imperial Life, Asheville, North Carolina

Saturday, July 13th, 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.

Paradise Punch

Adapted from a recipe by Cynthia Turner, Imperial Life, Asheville, North Carolina.Paradise Punch

“We recently featured this on our  cocktail menu with a house made falernum, but for this recipe I chose the widely distributed Velvet Falernum so anyone can enjoy.  I love the exotic flavors the arrack contributes. I hope you enjoy it, gaz,”  Cynthia Turner.

30 ml (1 oz) Ransom Old Tom gin

22.5 ml (.75 oz) Batavia Arrack

15 ml (.5 oz) Velvet Falernum

15 ml (.5 oz) Cherry Heering

22.5 ml (.75 oz) fresh orange juice

15 ml (.5 oz) fresh lime juice

Splash soda water

Grated nutmeg and a lime wheel, as garnishes

Shake all ingredients except for the soda over ice.  Strain over fresh ice in a Collins glass, top with the soda and stir briefly.  Add the garnishes..

gaz sez:   Did I like it, Cynthia?  I loved it!  Very funky, indeed.  It’s as if the Old Tom and the arrack were made for each other, and the falernum is officiating at the union.  Tres kewl, indeed.

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101 Best New Cocktails: Irish Mermaid by Massimo La Rocca, ListentotheIce.com

Monday, May 20th, 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.

Irish MermaidIrish Mermaid

Adapted from a recipe by Massimo La Rocca, ListenToTheIce.com.

“The name Mermaid refers to the statue of the little Mermaid in Copenhagen, which is where this great cherry liqueur comes from. When I created this drink, the bar I was working at was very famous for afternoon tea. I wanted to start selling cocktails during those hours, so I decided to throw this drink right at the customers’ tables with a crystal teapot so that people would get curious about cocktails.

“The drink showcases the warmth of the beautiful Irish whiskey with the slight bitterness of the Aperol, perfectly balanced by the combination of cherry and almond flavours. Angostura gives it a nice depth, while the orange twist provides nice and fresh citrus notes to the cocktail.” Massimo La Rocca.

35 ml (1.17 oz) quality Irish whiskey

10 ml (.33 oz) Cherry Heering

10 ml (.33 oz) Aperol

5 ml (.17 oz) orgeat syrup

2 dashes Angostura bitters

1 orange twist, as garnish

1 barspoon brandied black cherries, cooked and reduced in Cherry Heering, as garnish

Combine in a glass or crystal teapot and throw to create a beautiful froth. Strain into a chilled coupe and add the garnishes.

gaz sez:  Superb!  The Aperol and orgeat dance together all night in your mouth after drinking just one of these babies.  Max: It’s almost like you know what you’re doing! J

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101 Best New Cocktails: Red Barchetta by Mel James, BC’s Kitchen, Lake St. Louis, MO

Wednesday, April 24th, 2013

Red BarchettaRed Barchetta

Adapted from a recipe by Mel James, BC’s Kitchen, Lake St. Louis, MO.

“I created this cocktail for the 2012 Campari competition. It is quite special to me because it was the first cocktail that I created 100% on my own, with no help, opinions asked or input from anyone (and only my second competition at that point as well). It tied first place with Ted Kilgore, and the tie breaker ended up being our technical scores. I took second place and was beside myself thrilled – I had never expected to even place, and the fact that people enjoyed one of my cocktails brought me a joy that is beyond words.” Mel James.

2 strawberries, hulled

45 ml (1.5 oz) Campari

30 ml (1 oz) North Shore gin #6

30 ml (1 oz) The Big O ginger liqueur

7.5 ml (.25 oz) Cherry Heering

7.5 ml (.25 oz) premium aged balsamic vinegar

3 dashes Angostura orange bitters

1 strawberry speared with a small rosemary sprig, as garnish

Muddle the strawberries in a mixing glass, then add the remaining ingredients. Shake over ice and fine-strain into a chilled cocktail glass. Add the garnish.

gaz sez:  This is one of those recipes that shouldn’t work, but it does.  When I read it I nearly threw it into the circular file, but hey, it’s got gin and Campari, right?  I gave it a shot.  It worked.  I especially like the way the strawberries play with the balsamic in this one, and the ginger and cherry liqueurs dance well together, too, but it’s the Campari/gin combination that holds this drink together, and the aromatic rosemary garnish adds a special something, too.

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