Posts Tagged ‘Fee Brothers Whiskey Barrel Aged Bitters’

101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK

Monday, October 21st, 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.

Mont Blanc Cocktail

Adapted from a recipe by Lee Morris, The Alchemist, Leeds, UK

“I created this cocktail for the 2013 Masters of Maraschino competition.  The name refers to the use of both French and Italian ingredients in the drink.  The Mont Blanc tunnel, of course, being a physical link between the two countries,” Lee Morris.Mont Blanc Lee Morris

45ml (1.5 oz) dried-apricot-infused Remy Martin VSOP cognac

15ml (.5 oz) Luxardo maraschino

15ml (.5 oz)  Cocci Americano

1 dash Fee Brothers Whiskey-Barrel-Aged Bitters

1 dash Regans’ Orange Bitters No.6

Burnt Chartreuse rinse

Flame a cocktail glass with Green Chartreuse sprayed from an atomizer.  Stir the remaining ingredients over ice and strain into the glass.

gaz sez:  I infused a cup of dried apricots into 750-ml of cognac to make this one, and although it wasn’t specified, I used green Chartreuse, as is my wont.  The whole thing came together beautifully with the Burnt Chartreuse rinse playing a far bigger role in this opera than I’d have guessed.

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

101 Best New Cocktails: El Habano by Julien Lopez, Papa Doble, Montpellier, France

Friday, October 4th, 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.

El Habano

Adapted from a recipe by Julien Lopez, Papa Doble, Montpellier, France

“[I’m a] big fan of rum and cigars, [so] the idea of this cocktail was to reproduce the entire range of aromatic Cuban cigars through a beverage of character.  To do this I use an old rum with rich aromas, Pedro Ximenez sherry for notes of dried fruit, and to add complexity, bitters aged in oak whiskey barrels for aromatic persistence and a little bit of brown sugar molasses.  The glass is sprayed with particularly peaty whiskey to make any side “cigar burn” to the entire cocktail.  Finally, a long orange peel will take place to provide the necessary freshness.  This Cocktail is on the Papa Doble (Cocktail bar from Montpellier) menu for more than a year and was recognized in 2012 trophies bar in France,” Julien Lopez.

Ardbeg 10-year-old scotch, to rinse the glassEl Habano

50 ml (1.7 oz)  Banks “7 Golden Age” rum

50 ml (1.7 oz)  brown sugar canne syrup

50 ml (1.7 oz)  Pedro Ximenez sherry

4 dashes Fee Brothers Whiskey Barrel Aged Bitters

Sweet spices (Cinnamon, star anise, cocoa)

1 orange twist, as garnish

Rinse a whisky-tasting glass with the Ardbeg, then stir the ingredients over ice, and strain into the prepared glass.  Add the garnish.

gaz sez: This is my kinda drink.  Stout, strong, spicy, smoky, and you can play around with different combinations of spices to tailor-make it to suit your guest’s palate.  Great job, Julien!

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