Posts Tagged ‘Door 74’

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: La Ninja by Tess Posthumus, Door 74, Amsterdam.

Saturday, January 26th, 2013

Adapted from a recipe by Tess Posthumus, Door 74, Amsterdam.

LaNinja“The Japanese whisky distillers don’t make blends with whiskies other than from the same company. They don’t work together with different distillers and I think this is a pity. So with La Ninja, I created my own little blend inside a frozen coupe glass.” Tess Posthumus.

30 ml (1 oz) Nikka Single Malt Yoichi 10 Year whisky

30 ml (1 oz) Ootori 15 Year whisky

30 ml (1 oz) sesame sugar syrup*

30 ml (1 oz) fresh lime juice

Dash Angostura bitters

1 sesame cookie, as garnish

Shake over ice and fine-strain in frozen coupe. Add the garnish.

*Sesame Sugar Syrup: Combine 2 kg (2.2 lb) sugar, 1L (1 qt) water, 1 kg (2.2 lb) white sesame seeds, and a slice of ginger in a saucepan. Set over medium-low heat and stir till the sugar dissolves; don’t boil or crush the sesame seeds. Reduce the heat and simmer for 10 minutes. Remove from heat, let cool, then cover and set aside for two days. Fine-strain and add two shots of overproof rum.

gaz sez: This is an interesting tack to take with Japanese whisky, and I think that it’s the sesame sugar syrup that brings everything together here. This is a pretty innovative drink that comes together very nicely.

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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