Posts Tagged ‘crème de violette’

101 Best New Cocktails: Myrrah’s Passion by Lindsay Laubenstein, Enoteca Emilia, Cincinnati, OH

Sunday, August 4th, 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.

Myrrah’s PassionMyrrahs Passion

Adapted from a recipe by Lindsay Laubenstein, Enoteca Emilia, Cincinnati, OH

37.5 ml (1.25 oz) Buffalo Trace bourbon

15 ml (.5 oz)  crème de violette

22.5 ml (.75 oz) fresh lemon juice

7.5 ml (.25 oz) simple syrup (made at 2:1 sugar/water ratio)

egg-white foam*

2 dashes Aphrodite Bitters, as an aromatic garnish

Shake the bourbon, crème de violette, lemon juice, and simple syrup over ice, and strain into a chilled cocktail glass.  Top with egg white foam and the Aphrodite Bitters.

*Egg-white Foam:

In a clean shaker, dry shake an egg white until a bit frothy.  Add 1/2 tsp granulated or superfine sugar to shaker and continue to dry shake until desired density is achieved.

gaz sez:   Aphrodite Bitters, by the by, are a “unique, hand-crafted cocktail ingredient” from Dr. Adam Elmegirab which take their name from the Greek goddess of sexuality and love.   According to Adam, “The finest chocolate, cocoa nibs, ginger root, red chilli, Arabica coffee and ginseng are compounded to create a complex flavour profile with each botanical playing off and enhancing one another, when these bitters are made.  No matter what Adam says, though, take it from me that these bitters work perfectly as an aromatic garnish.  And I’m a sucker for a good aromatic garnish.

Beneath the garnish, though, you’ll find an intriguing cocktail wherein the Buffalo Trace is itching to play around with the crème de violette, and he succeeds, too, but the lemon juice and simple syrup are in the glass, too, so the whiskey reigns himself in a little to give them some space.  Great compromise.

Tags: , , , , , , , , ,
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |

101 Best New Cocktails: Ward 9 by Jinjur Van Vogelpoel, Red House, Paris

Wednesday, June 26th, 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.

Ward 9

Adapted from a recipe by Jinjur Van Vogelpoel, Red House, Paris.Ward 9

“This drink was created for a New Orleans themed cocktail night we did, and follows along the Last Word/Final Ward lines, named the Ward 9 after the New Orleans neighborhood that was gutted by Katrina,” Jinjur Van Vogelpoel

25 ml (.85 oz) Rye Whiskey

2o ml (.7 oz) Green Chartreuse

15 ml (.5 oz) St. Germain

20 ml (.7 oz) fresh lemon juice

egg white (approx 20 ml/.7 oz)

3 dashes Parfait Amour or good crème de violette*

Dry shake, then shake with ice and strain into a chilled “small high ball”.  (In France we have these elegant, tall pastis glasses which hold about 200 ml/7 oz*)  Top with 3 dashes of Parfait Amour or good crème de violette.

* “The Parfait Amour is a bit tricky. Originally we were using a bizarre old brand of which the name escapes me and that seems to have vanished off the face of the earth (we found it in a dusty old liquor store in Paris along with Creme de Noyaux and all sorts of rare goodies). This particular Parfait Amour was extremely floral and violet-esque, and which no other brand we’ve tried has matched. I suggest therefore, that it be replaced with a good Crème de Violette instead, as the drops on top are more to add fragrance and an extra touch of weirdness than anything else,” Jinjur Van Vogelpoel

gaz sez:   I have to be honest here: Anyone with a name like Jinjur Van Vogelpoel will be included in 101 BNC.  It’s too good of a name to pass on.  And he works at Red House, one of my fave joints in Paris.  Add to this the fact that the Ward 9 is a damned spectacular drink—the Parfait Amour/Crème de Violette aromatic garnish will just blow you away—and you have a dead certainty.

Tags: , , , , , , , , , ,
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |