Posts Tagged ‘Cynar’

101 Best New Cocktails: Windsor Knot by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

Tuesday, December 10th, 2013

windsor knot credit Joey Maloney - Copy

Cocktail picture by Joey Maloney

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.

Windsor Knot

Adapted from a recipe by Richard Yarnall, Orange County Bartenders’ Cabinet, CA.

“This drink was conceptualized on the fly for a guest at the bar one night. He wanted something with bourbon that’s bitter. I thought I’d try this Vieux Carre riff as the cognac sweetens up the rye and makes it feel more “bourbon-y.” The recipe was refined in the coming weeks with the help of a few friends. The guest’s name was Doug. The friends are Proprietors. Thanks guys,” Richard Yarnall.

 

Picture by Tatsu Oiye

Picture by Tatsu Oiye

1 oz Pierre Ferrand 1840 cognac

1 oz George Dickel Rye

0.5 oz Dolin Dry Vermouth

0.5 oz Cynar

1 tsp Bénédictine

Stir all ingredients over ice and strain into an old-fashioned glass filled with one huge ice cube. Garnish with an orange peel.

gaz sez:  Right up my alley is this drink.  Not an ingredient out of place—this sucker is perfectly executed, brilliantly balanced, and a damned good quaff to boot.  Nicely done, Richard.

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101 Best New Cocktails: St. Joseph’s by Chris Hannah, French 75 Bar , New Orleans

Saturday, October 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.

St. Joseph’s

Adapted from a recipe by Chris Hannah, French 75 Bar , New Orleans

St. Josephs Chris Hanna

“St. Joseph’s Day is an interesting holiday in New Orleans.  We have a lot of Catholic Churches building Food Altars for the holiday and it’s to recognize St. Joseph for providing food to the Sicilian immigrants while they were suffering when arriving in New Orleans in the early 1800’s.  So, I created this digestive cocktail and I figured that St. Joseph’s is a good name for it.  If you’ve ever seen pictures of a New Orleanian Food Altar you’d understand.” Chris Hannah

30 ml (1 oz) CynarSt. Josephs

15 ml (.5 oz) Aperol

15 ml (.5 oz) Averna

15 ml (.5 oz) Pedro Ximenez sherry

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter.  Add the garnish.

gaz sez:  Chris also submitted a recipe that he created for Alex Day, one of my partners in the gaz bar project, but this St Joseph’s cocktail really tickled my fancy.  It’s a great demonstration of what can be done if you really know your ingredients.  Few people would put all four of these items together in one glass, but they party together really well, the sherry acting as a dance partner for all three of the bitters in this drink.  You’re a class act, Chris Hannah.

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101 Best New Cocktails: Dutch Coupe by Tess Posthumus , Door 74, Amsterdam, The Netherlands

Sunday, August 18th, 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.

Dutch Coupe

Adapted from a recipe by Tess Posthumus , Door 74, Amsterdam, The Netherlands

“When Queen Beatrix announced she’ll abdicate the throne on 30 April 2013, I thought the occasion called for a special cocktail in her name. The drink is based on a typical Dutch spirit and uses orange to accentuate the royal house of Orange-Nassau.

“The addition of some bitterness is part of a tradition. The Dutch royals used to drink a bitter orange liqueur called ‘Oranjebitter’ whenever there was a festive event. After zesting the orange, place it as a garnish on the rim and make it look like a feathered hat, which is Queen Beatrix’ signature.” Tess PosthumusDutch Coupe

60ml (2 oz) Bols 6-year-old Corenwyn Jenever

15ml (.5 oz) Carpano Antica Formula

10ml (.33 oz) Cynar

1dash orange flower water

1 dash orange bitters

1 orange twist, as garnish

Stir over ice, and strain into a frozen coupe glass.  Add the garnish.

gaz sez:  Depending on where in the world you are, the 6-year-old Corenwyn Jenever might prove difficult to find, and it’s really the backbone of this drink, so if you’d like to taste the Dutch Coupe as Tess intended it, I advise you to hold off until you find some, or take a trip to Amsterdam and have Ms. Posthumus fix you one her own self.  You won’t regret it.  Promise.

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101 Best New Cocktails: Ellipsis by Devender Sehgal, New Delhi

Wednesday, April 24th, 2013

Ellipsis

Adapted from a recipe by Devender Sehgal, New Delhi, India.Ellipsis

“I wanted to enhance to flavor of orange in the rum by using both bitter and sweet. Beyond this, I used Taylor’s port to compliment the viscosity of the rum. In order to balance these sweet elements I added just a dash of Cynar, creating a well-balanced and delicious cocktail.” Devender Sehgal.

45 ml (1.5 oz) Ron Zacapa 23

15 ml (.5 oz) Taylor tawny port

10 ml (.33 oz) Cynar

1 teaspoon Cointreau

2 dashes Angostura bitters

Stir over ice and strain into a chilled cocktail glass.

gaz sez:  I wrote about this drink in the San Francisco Chronicle, and I noted there that, “[The] Ellipsis is very well balanced, indeed, and the Cynar adds a nuance to the drink that makes it stand tall.  I really urge you to take this recipe to your local bar and ask the bartender to fix an Ellipsis for you.  Lots of bars stock the necessary ingredients.”  Nicely done, Devender.

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101 Best New Cocktails, 2012: Black Lodge by Tommy Klus, Kask, Portland, OR.

Saturday, August 25th, 2012

Black Lodge

Adapted from a recipe by Tommy Klus, Kask, Portland, OR.

“This was part of a cocktail that was going to be two versions. While I have not perfected the White Lodge yet, the Black Lodge remains a favorite at Kask. I’d say it lives in the Manhattan family, using Cynar and Regans’ as the bitters and the 400 year old recipe of rouge adds a nice subtle hint of the bittered cherry. The White Lodge was going to be an un-oaked clear spirit version.” Tommy Klus.

45 ml (1.5 oz) Michter’s Single Barrel rye whiskey

15 ml (.5 oz) Cynar

15 ml (.5 oz) Roi René Rouge cherry liqueur (by Combier)

15 ml (.5 oz) Carpano Antica Formula

1 dash Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Stir quietly over ice and strain over a large piece of ice resting in a chilled double old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

gaz sez: Big thanks to Tommy Klus for turning me onto a liqueur I’d never heard of before I saw this recipe. The Combier Rouge is pretty darned fabulous. Here’s what their web site says about the product:

Roi René Rouge’s all-natural cherry liqueur recipe has never been modified from the original 17th century ingredient list and manufacturing process developed by the highly revered Benedictine nun, Reverend Mother Gautron of the Benedictine Abbey of Saumur. Comprised of a blend of hand-picked wild guignes cherries from France and morello cherries from southern England (chosen for their sweet and sour flavors), Roi René Rouge is a gentle but sweet cherry liqueur that will make any cocktail blush.

And it’s this cherry liqueur that provides the bond that’s needed to wed the Cynar and the Carparno Antica Formula (and the fabulous orange bitters, of course . . .). Meanwhile the Michter’s rye, complete with top hat and whip, is the ringmaster in this drink. It’s a benevolent dictator, though, and although it’s impossible to ignore its power and its glory, this whiskey allows all the other ingredients to have their time in the spotlight, too.

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.

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Click HERE to order the Annual Manual for Bartenders: 2012.

 

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