Posts Tagged ‘Don Julio’

Cocktails in the Country: Scholarship Update

Friday, April 22nd, 2016

Don Julio Cover Olivia Hu

Olivia Hu, of Sunrise/Sunset, Brooklyn, NY

Won this week’s Hanna Lee $250 Scholarship to attend Cocktails in the Country!

CONGRATULATIONS, OLIVIA!

NEXT MASTER CLASS: MAY 9/10

TO JOIN THIS MINDFUL WORKSHOP

WRITE TO GAZREGAN@GMAIL.COM

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Posted in CitC 2016 |

101 Best New Cocktails: Nightmarcher by Sky Huo, 001, Wellington 97, Hong Kong.

Thursday, May 1st, 2014

101BNCVoliii cover - Copy

Click on the cover to purchase your copy of the most recent volume of 101 Best New Cocktails

Click HERE to submit your recipe for a chance to be included in an upcoming list.

Nightmarcher

Adapted from a recipe by Sky Huo, 001, Wellington 97, Hong Kong.

Nightmarcher Sky HUO Copy

“It’s twist of Last Word and Laphroaigh Project. Refreshing and well-balanced. An innovative tropical drink’” Sky Huo

1 fresh mangosteen

15ml (.5 oz) Don Julio Blanco tequilaNightmarcher Copy

15ml (.5 oz) mezcal

15ml (.5 oz) Yellow Chartreuse

15ml (.5 oz) lemon juice

1 dash celery bitters

smoked frozen mangosteen on pineapple leaf fan, as garnish

Muddle the pods from a fresh mangosteen in a mixing glass.  Add ice and the remaining ingredients, and shake.  Double strain into a tulip sniffer glass with a large block of ice.  Add the garnish.

gaz sez:  I first met mangosteen, and Sky Huo, while touring South East Asia for the good folk at Diageo in April, 2014.  Both were delightful.  Mangosteens can’t be found in the USA, unless you have some sort of illegal source, and my search for this fabulous exotic fruit took me to dark alleys in New York’s Chinatown where, eventually, some anonymous person walked past me in a Szechuan restaurant, and quietly left a brown paper bag on my table.  Inside I found three fresh mangosteen.  There was no extra charge on my bill.  Thanks guys!  Much appreciated.

nighmarcher mangosteen

Now to the drink:  Wow!  This is one of the most refreshing, bright, complex, and beautifully balanced quaffs I ever did sip.  (I used Del Maguey Vida mezcal, for the record).  I hate to generalize about anything, but I’d be remiss if I didn’t mention that Asian bartenders seem to have an ability to balance ingredients that surpasses most, though certainly not all, of their Western counterpart’s.  Well done, Sky.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

World Class Bartenders: Angus McGregor, Hakkasan, Dubai, UAE

Wednesday, August 28th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.worldclass_competition_simplified_whiteAngus McGregor, UAE

And some of those drinks were made by

Angus McGregor, Hakkasan, Dubai, UAE

Angus McGregor’s first experience with bartending was through the pub his uncle owned.  However, it was working at the Edinburgh Festival that truly got him hooked on the industry. With 17 years behind the bar, Angus has travelled around the world running his own consulting business, Liquidstate, as well as worked for such esteemed brands as Raffles Hotels, Jumeirah, Emirates, Montpeliers, and Starwood Hotels and Resorts. Angus is constantly dreaming up new concepts and experimenting with different flavours and products such as jams, preserves, and cordials. He likes to use sweet spices in his cocktails and really enjoys big bold flavours backed up by subtle notes in multiple layers. Angus’ favourite cocktail is a Smoked Rum Old Fashioned, as he says “It’s a drink for watching the world go by either alone or with friends.”

Here’s the recipe for Angus’ Caprese cocktail

Glass: Chilled martini glass

Garnish: Peppered rim, served with side of caaprese salad on local bread

Method: Shake and double strain into glass

50ml Ciroc Vodka

5ml Don Julio Reposado tequila

1/3 bspn ricotta cheese

3 basil leafs (large)

2 tablespoons spiced tomato puree made using a skinned and cored bull tomato cooked in absinthe, lemon, salt and pepper along with some homemade tomato concentrate from the market.

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Posted in World Class 2013 |

101 Best New Cocktails: Where There’s Smoke There’s Fire by Leslie Ross, Virtuoso Selections, Austin, TX

Saturday, August 24th, 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.

Where There’s Smoke There’s Fire

Adapted from a recipe by Leslie Ross, Virtuoso Selections, Austin, TX

“This drink represents where I’m from, Houston Texas. It shows the cohesion of culture that coalesces in the form of Tex Mex Paradilla (Mixed Grill) and Texas mesquite BBQ, and THE drink of Mexico, the Paloma. The Anejo tequila has the body to stand up to the smoke and grilled flavors, the barrel aged agave really shines with the mesquite . The smoke also compliments the citrus, with every single ingredient bringing something to the completed cocktail.  I won the Houston USBG Don Julio Comp with this drink, and am now headed to NYC to fight for the National Title.  Fingers are crossed!  I hope you guys enjoy it!” Leslie Ross

45 ml (1.5 oz) mesquite-smoked Don Julio Anejo TequilaWhere There's Smoke There's Fire

22.5 ml (.75 oz) Combier Pamplemousse Liqueur

15 ml (.5 oz)  Grilled Lime Juice

15 ml (.5 oz) Grilled Pink Grapefruit Juice

Jarritos Toronja Grapefruit Soda

Cilantro Mousse

Garnish with a wedge of Grilled and Smoked Grapefruit, drizzled with house made BBQ Habanero Shrub

Smoking the Tequila: Fill a large metal bowl with crushed or pelleted ice and nest a slightly smaller metal bowl, filled with tequila, inside it. Place your bowl at the very top of the smoker and sample every 5 minutes or so, it shouldn’t take more than 15 minutes to get the right amount, anymore and that will be all that you can taste.

Grilled Fruit Juice: Ready to nerd out? Awesome! This particular step involves caramelization and the Maillard Reaction ( go ahead and google that). After cutting up the limes and grapefruits into wedges, (more surface are = better flavor results) gently toss them in vanilla sugar and salt. Whole split vanilla beans in a half and half mix of white and turbinado sugar is what I use, and a pinch of highly salenic salt, like Maldon Sea Salt. Allow fruit to macerate, and once the juices and oils start to come out, grill them on a charcoal grill. Juice them while they are warm.

Cilantro Mousse Puree fresh cilantro with just enough water to make a liquid, strain the solids out with cheesecloth, and place into an ISI whipped cream charger with powdered Soy Lecithin. Use one Nitrogen Charger and shake.

OK, now that science class is over, let’s make this Paloma happen!

Shake the first 4 ingredients over ice and strain into an ice-filled Highball or Collins glass.  (It needs to be narrow and tall, this way the Mousse stands).  Top with the Jarritos Toronja Soda, leaving about 2 fingers of room at the top for the Mousse.   Add the mouse and place a cilantro leaf on top, as garnish.

I choose to garnish this drink on the side, with a wedge of  grilled and smoked grapefruit, and drizzle it with BBQ Habanero Shrub.  Take the first sip without a straw to feel the drink come through all of the layers, enjoy the mingling textures, THEN use a straw if you want. After about half way, eat the piece of grapefruit.

gaz sez:  This is a fabulous example of just how far some 21st-century bartenders have pushed the craft, and it comes in the form of  a splendid drink in which every facet is detectable, and everything comes together in harmony.  Well done, Leslie.

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

World Class Bartender: Shigeki Yoshida, Japan

Saturday, February 9th, 2013

39 Shigeki Yoshida, Japan (2)

Here’s a look at Shigeki Yoshida, World Class Bartender from Japan

39 Shigeki Yoshida, Japan (1)

And this is one of the beautiful cocktails he made for Ueno-San and me in the Cocktail Mastery Round

Here are the recipes for the drinks that Shigeki served during the Retro-Chic round.

Classic Chic – Aviation

Glass: Cocktail

Garnish: Maraschino cherry

Method: Shake and strain

60ml Tanqueray No. TEN

10ml Maraschino

5ml Crème de violette

15ml Lemon juice

Twisted Chic – Silk Stocking for Breakfast

Glass: Cocktail

Garnish: Cinnamon powder

Method: Dry shake, wet shake and strain

60ml Don Julio Reposado

15ml Cream

10ml Maple syrup

2 Egg yolks

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Harley Gurnawan, Indonesia

Saturday, February 2nd, 2013

37 Harley Gurnawan, Indonesia (4)

Here’s a glimpse of Harley Gurnawan, 2012 World Class Finalist from Indonesia

Harley was absolutely delightful. 

He always had a smile on his face, and he was great fun to be around.

If I lived in Indonesia, Harley’s bar would be my local, for sure.

Here are the recipes for the drinks that Harley made in the Retro-Chic round

Harley Gurnawan, Indonesia

Classic Chic – Blood & Sand

Glass: Coupette

Garnish: Fresh cherry

Method: Shaken and strained

50ml Johnnie Walker Gold Label

20ml Cherry Heering

15ml Sweet vermouth

20ml Orange juice

 

Twisted Chic – Ruby Rosita

Glass: Coupette

Garnish: Dehydrated orange slice

Method: Stir and strain

50ml Don Julio Reposado

20ml LBV Port

10ml Lillet Blanc

15ml Aperol

1 dash Orange bitters

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Posted in World Class Bartenders 2012 |

World Class Bartender: Andy Mil, Great Britain

Tuesday, January 15th, 2013

32 Andy Mil, UK (3)

Here’s a shot of Andy Mil, World Class Bartender from the UK, and a man with one of the best patters I ever did hear.

These are his recipes from the Retro-Chic Round.

Classic Chic – Cosmopolitan

Glass: Cocktail

Garnish: Flamed orange twist

Method: Shake and strain

30ml Ketel One Citroen

30ml Cointreau

15ml Cranberry

10ml Lime juice

 

Twisted Chic -Sugar Muma

Glass: Cocktail

Garnish: Lemon zest discarded, floating mint leaf

Method: Shake and strain

50ml Don Julio Anejo

20ml Orgeat

10ml Campari

40ml Pineapple juice

30ml Lime juice

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Posted in World Class Bartenders 2012 |

World Class 2012: Bert Jachman, Austria

Tuesday, November 13th, 2012

Here’s a glimps of Bert Jachman, 2012 finalist from Austria, and below you can see the recipes he used in the cocktail mastery round, and a picture of Ueno-San and me sharing a sip of Bert’s fabulous DCI Swizzle!

20th Century Cocktail

Glass: Coupette

Garnish: Lemon twist

Method: Shake and double strain

50ml Tanqueray No. TEN

25ml Lillet blanc

15ml Crème de Cacao

25ml Lemon juice

 

DCI Swizzle

Glass: Julep tin

Garnish: Cherry, mint sprig

Method: Wash cup with mint leaves then discard, add lemongrass and mint leaves, add all ingredients except the tequila and some crushed ice, stir with the lemon grass then pour over the tequila. Top with more crushed ice.

50ml Don Julio reposado tequila

10ml Mozart Black Chocolate Liqueur

1 bar spoon Vanilla essence

3 dashes Grapefruit bitters

1 fresh Lemongrass

20 Mint leaves

20ml Agave syrup

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Posted in World Class Bartenders 2012 |

World Class 2012: Armando Archundia, Switzerland

Wednesday, October 3rd, 2012

Here’s a picture I shot of Armando Archundia, this year’s finalist from Switzerland.  Armando was incredibly stylish behind the bar.   He was a joy to behold.

These are his recipes from the Retro-Chic round

Classic Chic – Rob Roy

Glass: Martini

Garnish: Lemon zest and cherry

Method: Stir

50ml Johnnie Walker Blue Label

20ml Sweet vermouth

10ml Dry vermouth

2 dashes Angostura Bitters

 

Twisted Chic – My Last Word

Glass: Martini

Garnish: Cherry

Method: Shake and strain

40ml Don Julio Blanco infused with sage

10ml Green Chartreuse

10ml Maraschino liqueur

10ml Tanqueray No. TEN

20ml Lime juice

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Posted in World Class Bartenders 2012 |

World Class 2012: Rickey Gomez, USA

Saturday, September 22nd, 2012

Rickey shook it up real good at this year’s final in Rio.  Here are his recipes from the Retro-Chic round:

Ricky Gomez, USA

Classic Chic – Last Word

Glass: Coupette

Garnish: None

Method: Shake and strain

30ml Don Julio Blanco

22.5ml Lime Juice

22.5ml Green Chartreuse

22.5ml Maraschino

 

Twisted Chic

Glass: Coupette

Garnish: None

Method: Shake and strain

60ml Don Julio Reposado

22.5ml Lime Juice

22.5ml 2:1 Honey Syrup

12.5ml Green Chartreuse

3 Dashes Angostura Bitters

8 drops Tabasco

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Posted in 101 Best New Cocktails, World Class Bartenders 2012 |

Luis Franco, Panama: World Class 2012

Thursday, August 30th, 2012

Here’s a glimpse of Luis Franco, Panama’s World Class finalist, in Rio this year.  Luis was wildly creative when he made drinks for Ueno-San and me, using balsamic vinegar and olive oil in a Jon Julio-based cocktail called Napolitan Dream.  And here are a couple more recipes that Luis used during the Classic-Chic round.

Classic Chic – Mai Tai

Glass: Rocks

Garnish: Pineapple and mint sprig

Method: Shake and strain

60ml Zacapa 23

15ml Grand Marnier

15ml Lime juice

30ml Sugar syrup

15ml Pineapple juice

7.5ml Grenadine

 

Twisted Chic – Eco-politan

Glass: Martini

Garnish: Raspberry

Method: Shake and strain

60ml Ketel One

15ml Grand Marnier

30ml Raspberry juice

7.5ml Lemon juice

15ml Sugar syrup

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Posted in World Class Bartenders 2012 |

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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Posted in World Class Bartenders 2012 |