Posts Tagged ‘Cocchi Americano’

101 Best New Cocktails: South of Heaven by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece

Saturday, December 7th, 2013

South of Heaven George MegalokonomosSouth of HeavenSee 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.

South of Heaven

Adapted from a recipe by George Megalokonomos, Food Mafia, Glyfada, Athens, Greece.

“This is my winning cocktail for the Skinos Mediterranean Cocktail Challenge, 2013.  I wanted to create a unique and simple cocktail with this great spirit (Skinos Mastiha) without using juices, syrups or infusions. The bitter sweet taste is very balanced and the complexity is remarkable! also the aromas from the combination of spirits,mint and lime is excellent !” George Megalokonomos,

50ml Skinos Mastiha Spirit

30 ml Cocchi Americano

15 ml Fernet Branca

3-4 dashes The Bitter Truth’s celery bitters

Stir all the ingredients for 10 seconds in an ice-filled mixing glass and strain into a chilled martini glass.  Garnish with a lime zest and a mint sprig (smack it with your hands before placing in the surface of the drink).

*“To create Skinos Mastiha Liqueur, the Mastiha tree is harvested for its resin once per year in the months of June and July. Small cuts are made in the tree bark which releases small amounts of resin that are collected over ten to twenty days. It is then transferred to the village in wooden casks where the highest quality Mastiha is selected and cleaned. After distillation sugar, alcohol and mineral water are added, resulting in a distinctive, balanced spirit with pronounced notes of cucumber, pine, anise and fresh herbs.” San Francisco World Spirits Competition 2011.

gaz sez:   This Mastiha liqueur sure is funky—and I mean that in a good way—so when you marry it to Cocchi, Fernet, and celery bitters, it’s hard to predict what the result will be.  My take on the drink is that, it’s right up my alley, and although this one won’t appeal to everyone, if you enjoy funky, this drink’s for you.  Make mine a double, please.

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101 Best New Cocktails: Perfect Tickler by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL

Friday, April 19th, 2013

Perfect Tickler

Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL.Perfect Tickler

“I tried this with different flowers, and liked it with lavender, but the rose allowed for a beautiful glittery garnish!  (I edge rose petals with edible glitter and float them on top).  With the different flowers I had to tweak the ratios.  The apple is really the only weight in the cocktail at all, so it needs to be muddled fairly well to extract fibers and juice both.

For batching, I did use rose water rather than trying to get enough of the rose from petals.

“This drink was a finalist in the Paris of the Plains cocktail competition 2012, and in the spirit of the fun I stirred it with a French tickler for the judging.  🙂  It was universally well received by attendees and I am proud of how it turned out.” Carol Donovan.

1/3 Granny Smith apple, sliced

6 edible rose petals (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

15 ml (.5 oz) St. Germaine

15 ml (.5 oz) Cocchi Americano

15 ml (.5 oz) fresh lime juice

1 drop absinthe, as garnish

Edible disco dust, as garnish

Muddle the apple well in mixing glass.  Add the rose petals and muddle gently.  Add ice and the remaining ingredients. Shake well and double-strain into a chilled coupe. Top with a single drop of absinthe and a glittered rose petal.

gaz sez:   If you don’t know Carol, then make it your business to meet her.  She’s delightful, crazy as a March Hare, and she has a smile that’s unmatched in the industry.  This drink is just about as complex as they come, and the layers of flavors contained within burst to life on the tongue, singing glorious arias all the way down the throat.  Nice one, Carol.

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, 2012: Bustier by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia

Monday, August 27th, 2012

Bustier
Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA.

“A riff on the Boulevardier, which is itself a riff on the Negroni. Pronounced the French way, it shares with its namesake a way of captivating your attention.” Alicia Leslie.

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Cocchi Americano

22.5 ml (.75 oz) St. Germain

1 dash rhubarb bitters

1 grapefruit twist, as garnish

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

gaz sez: According to my old friend Ted “Dr. Cocktail” Haigh (http://www.imbibemagazine.com/): “One amply palatable drink of that milieu, The Boulevardier, appeared in Harry’s 1927 bar guide, Barflies and Cocktails. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named The Boulevardier . . . Obviously, this is a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.”

Well, you learn something every day, don’t you? Especially when Doc Cocktail is around.

The Bustier, though, is a horse of a very different color, and it doesn’t remind me of a Negroni in the least—Cocchi Americano and St Germain are a far cry from Campari and sweet vermouth. In the Bustier, though, we see Plymouth gin providing a very sturdy base, and playing the genial host to the other two ingredients, which wrestle each other on the tongue, each vying for attention. The result is one very complex potion that deserves applause. Well done, guys.

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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