Posts Tagged ‘Dubonnet’

101 Best New Cocktails: Trinity Avenue by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Sunday, September 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.

Trinity Avenue

Adapted from a recipe by Mark Holmes, Vanilla Rooms, Cardiff, Welsh Wales

Trinity Avenue Mark Holmes

“The crème de banane helps to smooth out this bitters-heavy drink wonderfully, adding a exotic Caribbean twist to a somewhat classic style drink. The drink is named for the road on which the house of Angostura can be found today.” Mark Holmes.

45 ml (1.5 oz) Angostura 1919 rumTrinity Avenue

15 ml (.5 oz) Dubonnet

15 ml (.5 oz) crème de banane

7.5 ml (.25 oz or 12 dashes) Angostura Aromatic Bitters

1 orange twist, as an aromatic garnish

1 dehydrated banana chip, as garnish

Stir over ice and strain into a chilled cocktail glass.  Express orange oil over the top of the drink and discard the twist.  Add the dehydrated banana chip.

gaz sez:  Yet another bitters-laden cocktail.  Makes my little heart glad, it does.  And Mark is right on the money when he points to the crème de bananes as the ingredient that balances out the bitters.  Fabulous job, Mark, and I must add that I love the relative simplicity of this formula—it’s one of those drinks that can be made in near-as-damn-it every bar in the world.  I hope that the good folk at Angostura take note.

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101 Best New Cocktails: Red Riding Hooch by Joseph Boley, Red House, Paris

Sunday, July 28th, 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.

Red Riding Hoochnegroni

Adapted from a recipe by Joseph Boley, Red House, Paris

“Our Autumn Negroni variation,” Joseph Boley

30 ml (1 oz) Beefeater gin

20 ml (.7 oz) apple-spice infused Dubonnet*

10 ml (.33 oz) Campari

10 ml (.33 oz) Averna

1 orange slice or twist, as garnish.

Build in a double old-fashioned glass, stir briefly, and add the garnish.

Methodology: build and garnish like a negroni.

*Apple-Spice Infused Dubonnet

Add the peels from 3 apples, the zest of half a lemon, 2 cinnamon sticks, a teaspoon of allspice, and a teaspoon of coriander seeds ( inspiration from the apple bitters recipe in Parsons’ Bitters book).  Smash allspice and coriander, put all ingredients into a jar with 1 liter of dubbonet. Let this sit for 5 days and filter.

gaz sez:  First off I should mention that the apple-spice infused Dubonnet is worthy of a glass all its own.  Mix it with these other ingredients, though, and you have the makings of a masterpiece.  I can’t tell you just how much I loved this drink.  Well done, Joe.

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101 Best New Cocktails: Harvard Bullet by Tim Ward, Ritz Bar, Paris, France.

Tuesday, January 15th, 2013

Harvard Bullet

Adapted from a recipe by Tim Ward, Ritz Bar, Paris, France.SAMSUNG

“This cocktail matures in the bottle, it gets better with age the longer it’s in the freezer. Better do one yourself and you will find out. With all my respect to you, Mr Regan.” Tim Ward.

525 ml (17.33 oz) cognac VSOP (I use Martell VSOP Ritz Edition)

135 ml (4.5 oz) Dubonnet Rouge

40 ml (1.33 oz) water

20 or so dashes Angostura bitters

1 orange twist, as garnish

Combine the cognac, Dubonnet, water, and bitters in a 750-ml bottle and freeze overnight but two weeks is even better. A sediment will form so before serving the bottle must be shaken to awake the drink. Pour into a chilled cocktail glass, flame the twist over the drink, then add as garnish. Add a splash of champagne for an aperitif.

gaz sez: Wow! This is a clear example of how bottle-aging makes a fabulous difference to a drink, and since it’s served straight from the freezer this is a high-octane potion, too. I have a bottle of this in my freezer right now, and it’s almost five of the clock, so . . .

 

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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101 Best New Cocktails: Foxeye by Spyros Patsialos, Faltso Bar, Athens, Greece.

Saturday, December 29th, 2012

Foxeye

Adapted from a recipe by Spyros Patsialos, Faltso Bar, Athens, Greece.

45 ml (1.5 oz) Bloom gin

30 ml (1 oz) Dubonnet Rouge

20 ml (.66 oz) Disaronno

1 barspoon Fernet Branca

Stir over ice and strain into a chilled cocktail glass.

gaz sez: Nice, simple, and one of those drinks that keeps you coming back for more. It’s good to see the Disaronno put to such great use here—Spyros knows exactly how to employ her charms.

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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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |