Posts Tagged ‘Famous Grouse’

101 Best New Cocktails: Old Quartermaster by Michael Shea, Rum Club, Portland, OR

Wednesday, May 15th, 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.

Old QuartermasterOld Quartermaster.jpeg

 Adapted from a recipe by Michael Shea, Rum Club, Portland, OR,

 “Last November we were enjoying Manhattans at Rum Club made with Pampero Anniversario and PX sherry. I wanted to put the drink on the menu, but it had to be adapted so it wasn’t a $14 cocktail. I took my cue from an old Trader Vic’s recipe for a drink that we featured on our opening menu, the Quarterdeck Cocktail: Gosling’s rum, modified by a touch of blended scotch and cream sherry.

“The name come from a regular who often ordered the drink. He spent time enlisted in the Coast Guard as a Quartermaster, so we have a Quarterdeck Cocktail for an old Quartermaster!” Michael Shea.

30 ml (1 oz) Mt. Gay Eclipse Black rum

22.5 ml (.75 oz) Famous Grouse scotch whisky

15 ml (.5 oz) Pedro Ximenez sherry

4 drops smoky scotch (Ardbeg, Caol Ila), as garnish

1 orange twist, as garnish

Stir over ice and strain into a small chilled cocktail glass or coupe. Add the garnish so that each drop represents a point of a compass. Squeeze the twist over the drink, then discard.

gaz sez:   This is one of those drinks that really shouldn’t work, but it does.  The sherry brings everything together in harmony in this one, and I love the aromatic garnishes.  Nice.

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101 Best New Cocktails: Grass Kilt by Brian Miller, formerly of Death & Company, New York City.

Tuesday, January 15th, 2013

Grass Kilt

Adapted from a recipe by Brian Miller, formerly of Death & Company, New York City.

“I got inspired to make this drink through a friend who came back from Puerto Rico and told me stories of how everyone in his family would cut off the top of a coconut and pour scotch into it. At the time, it sounded a little gross. Then while doing a tea tasting with T Salon, they introduced me to their Green Tea with Coconut. From there it was a Reese’s Peanut Butter Cup moment—‘Your scotch is my coconut!’ ‘No, your coconut is in my scotch!’—together they taste great.” Brian Miller.

60 ml (2 oz) Green Tea with Coconut-Infused Famous Grouse scotch whisky

15 ml (.5 oz) fresh lemon juice

15 ml (.5 oz) pineapple juice

15 ml (.5 oz) Acacia Honey Syrup*

7.5 ml (.25 oz) Don’s Spices #4**

Shake over ice and strain into a chilled coupe.

*Acacia Honey Syrup: Mix 2 parts honey and 1 part warm water. Keep refrigerated.

**Don’s Spices #4: Muddle 0.3 oz of cinnamon bark in a saucepan. Add 200 g (1 cup) sugar and 240 ml (1 cup) water. Bring to a boil, stirring occasionally. Then reduce heat to a simmer and cover for 5 minutes. Remove from stove and keep covered overnight. The next day, strain the syrup and keep refrigerated.

gaz sez: Possibly the weirdest mother of a drink in this year’s 101 BNC. And Brian’s pretty weird himself. Make this one if you’d like to see a miracle when all these flavors come together as one. Incredible.

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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