Posts Tagged ‘Drambuie’

101 Best New Cocktails: The Rusty Apple by Christopher James, The Ryland Inn, Whitehouse Station, NJ.

Saturday, June 29th, 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.

The Rusty Applerusty apple

Adapted from a recipe by Christopher James, The Ryland Inn, Whitehouse Station, NJ.

“This cocktail is intended to be a twisted, seasonal mash-up of an Apple Martini and a Rusty Nail,” Christopher James.

30 ml (1.0 oz) Chivas Regal scotch

45 ml (1.5 oz) Berentzen Apfelkorn

30 ml (1.0 oz) Honeycrisp apple juice

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) agave nectar

Drambuie foam*

1 apple fan, as garnish

freshly grated cinnamon, as garnish

Dispense enough Drambuie foam to fill a chilled coupe glass 1/3 of the way.  Shake the rest of the ingredients over ice and strain into the chilled coupe through one part of the foam to avoid ruining the separation effect.  Finish off with an apple fan and some freshly grated cinnamon on the surface of the foam

*Drambuie Foam

60 ml (2 oz) Drambuie

30 ml (1 oz) Berentzen Apfelkorn

15 ml (.5 oz) lemon juice

4 egg whites

Add all ingredients to an ISI charger and use a single charge to whip it into a foam.

gaz sez:  I’m not a huge fan of Berentzen Apfelkorn, or at least I wasn’t until I tasted this baby.  The interaction between this apple-flavored liqueur and the Chivas Regal scotch is a joy to behold.  Scotch can be so hard to work with, and Christopher James pulled this one off very handily, indeed.  Nice one, Christopher.

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

101 Best New Cocktails: The Westie by Fredo Ceraso, Loungerati, New York City.

Thursday, May 9th, 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.

The Westie

Adapted from a recipe by Fredo Ceraso, Loungerati, New York City.westie

“I developed this cocktail as an ode to the classic ingredients in the ‘old man’ drink— Drambuie and Galliano. Cocktails like the Harvey Wallbanger and the Rusty Nail evolved at a time when notorious tough guys like The Westies gang occupied Hell’s Kitchen bar stools. They drank hard but with flair. The Westie captures this feeling. After all, though a cocktail should be well-balanced and thought out, it never hurts to have a good story behind it. (Read the full story of the drink here.) I have also submitted this drink for the 2012 Loungerati section of the award-winning cocktail menu at the Blythswood Square Hotel, Glasgow.” Fredo Ceraso.

22.5 ml (.75 oz) Redbreast 12 Year Old Pot Still Irish whiskey

22.5 ml (.75 oz) Drambuie

22.5 ml (.75 oz) Liquore Galliano L’Autentico

22.5 ml (.75 oz) fresh lemon juice

3 drops Dutch’s Colonial Cocktail bitters (or Angostura in a pinch)

1 Bada Bing cherry, as garnish

Shake over ice for 15 to 20 seconds and double-strain into a chilled cocktail glass. Add the garnish.

gaz sez:   I’m a big fan of Redbreast so I had to try this one, and I was out of  Dutch’s Colonial Cocktail bitters so I used Angostura, just like Fredo suggested.  Result?  Fabulous.  The addition of Liquore Galliano L’Autentico was a stroke of genius.

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Posted in 101 Best New Cocktails 2013 |

101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin

Monday, February 11th, 2013

Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.

“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.

30 ml (1 oz) Johnnie Walker Black Label scotch whiskyimages[3]

7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky

22.5 ml (.75 oz) Martini & Rossi Rosso vermouth

10 ml (.33 oz) Drambuie

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) egg whites

2 dashes Angostura bitters

1 dash Angostura orange bitters

1 lemon, as garnish

Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.

gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.

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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gaz regan, 101 Best New Cocktails, Mixellany, bartender, cocktail

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101 Best New Cocktails: Fosbury Flip by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland

Saturday, December 29th, 2012

Fosbury Flip

Adapted from a recipe by Adam Elmegirab, Mim Bar & Lounge, Aberdeen, Scotland.

“Winning original Drambuie drink created for the Drambuie UK Cocktail Competition 2010. The drink was named after a mythical story I created whilst waiting to present my drinks, which revolved around Dick Fosbury’s favourite spirit being Drambuie, and his increased consumption of eggs due to being an athlete. Simon Difford and Jamie Stephenson were engrossed as I regaled them with this tale, before revealing the truth toward the end of my presentation. . . . Dick Fosbury was the creator of the Fosbury Flop, hence the link between eggs, Drambuie, and this drink name.” Adam Elmegirab.

1 barspoon caraway seeds

50 ml (1.65 oz) Drambuie

25 ml (.83 oz) Bacardi 8 Años rum

1 large egg (preferably free range)

2 dashes Bittermens Xocolatl Mole bitters

5 ml (.17 oz) sugar syrup

Grind rock salt

Grind black pepper

Muddle the caraway seeds in a mixing glass, add the liquor and steep for 2 minutes. Add remaining ingredients and dry-shake for 5 seconds, then add ice and shake for a further 10 seconds. Strain into a chilled goblet.

gaz sez: The story of the Fosbury Flop is a good enough reason to make this drink, I believe. And when you do make it, get ready to be impressed. Caraway teases Drambuie elegantly here, and the salt and pepper are a master-stroke. Nicely conceived, Adam.

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.

facebook twitter = @gazregan

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