Posts Tagged ‘gaz regan’

101 Best New Cocktails: Rose Colored Glasses by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

Sunday, May 19th, 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.

Rose Colored Glassesrose colored glasses

Adapted from a recipe by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

“Hey gaz, seeing as you’ve already tried this drink, I figured I’d throw it in the ring for the next edition of your book.  Thanks!” Daniel Dufek.

2 lemon twists (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Noilly Prat dry vermouth

7.5 ml (.25 oz) Lapsang Souchong Syrup*

2 dashes Angostura bitters

6 drops Bittercube Lemon Tree bitters

Stir over ice and strain into chilled coupe. Add the garnish.

*Lapsang Souchong Syrup: Brew tea at normal strength.  Add an equal amount of granulated sugar.  Stir until dissolved. 

gaz sez:   I did, indeed, sample this drink.  It was a finalist cocktail at a Plymouth Gin competition, and I tried it in Chicago when I was traveling with the good folk at Pernod-Ricard USA on the Pioneers of Mixology roadshow.

The Lapsang Souchong Syrup is what really pulls this drink together, and the Plymouth provides a sturdy backbone that can easily support all the bitters here, without getting lost in the crowd.

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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: Bloomsbury Fizz by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain.

Sunday, May 12th, 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.

Bloomsbury Fizzbloomsbury-fizz ©George Restrepo

Adapted from a recipe by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain. (picture ©George Restrepo)
 

“This cocktail is a modern version of a Fizz. Its name is inspired by the London district where Charles Tanqueray founded a small distillery in 1830 and Tanqueray was born.

This drink uncovers the sharpness of the citrus flavour of this gin, combined with the summery, fresh notes of basil, perfectly balanced with the velvet warm of the port. Perfect at any time the day. (Cocktail winner the Spanish Tanqueray Ten World Class Semifinal 2010.)” Giuseppe Santamaria.

6 fresh basil leaves (reserve 1 for garnish)

20 ml (.66 oz) gomme syrup

40 ml (1.33 oz) Tanqueray No. TEN gin

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) fresh lime juice

1 large egg white

Dash soda water

20 ml (.66 oz) ruby port

a few basil leaves, as garnish

Smash the basil with the syrup in a mixing glass. Add ice, the gin, egg white, and lemon and lime juices. Shake vigorously and double-strain into a chilled coupette.  Float the port then add the soda to the mixing glass to create a foam (in contact with the remains of the egg white) and float this foam on top. Add the garnish.

gaz sez:   Tricky little number is this one–I’m not the best layerer in the business.  Once it’s assembled, though, this is a stunningly fabulous drink—the T10 and the basil run a triathlon on the palate as they swim around and do a few wheelies before sprinting down the throat.  Masterpiece material is this baby.

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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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101 Best New Cocktails: Sencha Flip by Jason Walsh, CocktailLogic.com, Brooklyn, NY

Friday, May 3rd, 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.

 Sencha Flip

Adapted from a recipe by Jason Walsh, CocktailLogic.com, Brooklyn, NY.Sencha Flip
“This cocktail was inspired by my adoration of Sencha Japanese tea. Many people use Matcha, however Sencha has more complexity and flavor so I prefer it over Matcha in certain cocktails.”  Jason Walsh.

60 ml (2 oz) Plymouth gin

45 ml (1.5 oz) Sweetened Sencha green tea (chilled)

22.5 ml (.75 oz) fresh lemon juice

1 large egg white

Dry-shake, then add a few ice cubes (not too many) and shake again. Strain into a chilled glass (I use a desert wine glass or pony) and enjoy.

gaz sez:   Sencha or Matcha?  Matcha or Sencha?  It’s one of those choices that needs a damned good ponder.  Jason called it well here!

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101 Best New Cocktails: Jenkins! by Kate McDonald, Veneto Lounge, Victoria, BC

Friday, May 3rd, 2013

Jenkins!

 Adapted from a recipe by Kate McDonald, Veneto Lounge, Victoria, BC.Jenkins!

 “When I started bartending I was eager to make my own drink, but patience is necessary both for great things and product conservation. This was the first drink I created (with the newly acquired knowledge of flavour affinities), and years later it still seems to be the number one drink my patrons order and tell their friends about.

 “Yes, the name is supposed to have an exclamation mark. The chef I was working with at the time use to call me Jenkins. At first I simply thought he didn’t know my name, but I think he just liked to yell that more than ‘Katie.’ The name has now become a sort of ‘nom-de-bar’ used by those who have worked with me.” Kate McDonald.

 60 ml (2 oz) Hendrick’s gin

22.5 ml (.75 oz) Giffard Lichi Li liqueur

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) honey syrup

7.5 ml (.25 oz) rose water

1 dash Bitter Truth lemon bitters

 Shake and double-strain into chilled coupe.

gaz sez:  Pure, simple, refreshing, and perfect for springtime sipping.  This drink will fly over the bar at a very rapid rate of knots.

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101 Best New Cocktails: The Emperor by Valdez Campos, Manifesto, Kansas City, MO.

Wednesday, May 1st, 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 Emperor

Adapted from a recipe by Valdez Campos, Manifesto, Kansas City, MO.emperor

30 ml (1 oz) Del Maguey Chichicapa Mezcal

30 ml (1 oz) Campari

30 ml (1 oz) dry curaçao

1 orange twist, as garnish

Stir over ice and strain into an old-fashioned glass with a large cube. Add the garnish.

gaz sez:   Wow!  I’m stuck for words.  So bloody simple and so bloody marvelous.  Standing ovation for this baby.

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101 Best New Cocktails: Spanish Inquisition by Scott Diaz, Elliott’s Oyster House, Seattle, WA.

Wednesday, May 1st, 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.

Spanish Inquisition

 Adapted from a recipe by Scott Diaz, Elliott’s Oyster House, Seattle, WA.SONY DSC

 “I am the Beverage Manager for Elliott’s Oyster House in Seattle, but I still get behind the wood quite often at the restaurant.  I wanted to create a full-bodied, and rich craft cocktail that showcased the wonderful flavors of raisin, bitter orange, and almond notes.  Be sure to properly measure the ingredients for this one, especially the sherry, as too much can make for a sickeningly sweet concoction.  Cheers!” Scott Diaz.

 22.5 ml (.75 oz)  Lustau Pedro Ximenez sherry

22.5 ml (.75 oz) Aperol

15 ml (.5 oz) Averna amaro

30 ml (1 oz) fresh blood orange juice

1 teaspoon orgeat syrup

1 orange twist, as garnish

 Shake over ice and strain into a chilled coupe.  Flame the twist over the drink, then add as garnish.

gaz sez:   I never expected a Spanish Inquisition . . .  This one’s like Forest Gump’s box of chocolates—you never know what’s coming next!  The Aperol hits first, then it’s the sherry, then the Averno take charge, and the orgeat has her say, too.  A complex dram is this one.  Nicely done, Scott.

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101 Best New Cocktails: Milord Gower by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.

Friday, April 26th, 2013

Milord Gower

Adapted from a recipe by Frederic Yarm, Cocktail Virgin Blog, Somerville, MA.milord gower

“St. Germain [cocktail] appears in the 1937 Café Royal Cocktail Book, it pre-dates the elderflower liqueur of the same name by over 70 years, and it features a healthy slug of green Chartreuse that helped it get its name. The name is a reference to the Comte de St. Germain who claimed to have created the Elixir of Life; Chartreuse was referred to as an elixir of life as well, although the two elixirs were unrelated until the creation of this recipe. In my variation, I swapped the original’s green Chartreuse, grapefruit, lemon, and mint garnish for yellow Chartreuse, orange, lime, and orange bitters garnish but kept the egg white-sour base the same. For a name, I went with Milord Gower, who was a Parisian comedian that made making fun of St. Germain’s grand claims and far-fetched stories a large part of his act.  The resultant cocktail is rather ambrosial and easy to drink.” Frederic Yarm.

45 ml (1.5 oz) yellow Chartreuse

22.5 ml (.75 oz) fresh orange juice

22.5 ml (.75 oz) fresh lime juice

1 egg white

5 drops orange bitters, as garnish

Dry-shake, then add ice. Shake again and strain into a chilled cocktail glass. Add the garnish.

gaz sez:   What a weird damned drink!  But what a fabulous story, huh?  “Get into the bar business and your education will be complete,” said my Dad.  You were right again, Bernard.  And this drink, weird as it might be, is worth a spin or two around the block.  Try it and tell me I’m wrong.

See more of this year’s 101 Best New Cocktails here

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101 Best New Cocktails: Yes Man by Scott Kennedy, Rubirosa, New York City

Wednesday, April 24th, 2013

Yes Man

Adapted from a recipe by Scott Kennedy, Rubirosa, New York City.Yes Man
“A variation on a perfect Rob Roy, this blends classic spirits into a masculine sipper that’s quick to please.” Scott Kennedy.

1 generous lemon twist

45 ml (1.5 oz) Johnnie Walker Black Label scotch whisky

15 ml (.5 oz) Dolin Blanc vermouth

15 ml (.5 oz) Dolin Rouge vermouth

shy 15 ml (.5 oz) Luxardo maraschino liqueur

1 dash Peychaud’s bitters

1 skewered brandied cherry, as garnish

Rub the inside of a chilled coupe with the lemon twist, then discard. Stir over ice and strain into the glass. Add the garnish.

gaz sez:  This one’s right up my alley.  Big, strong, complex, and that one dash of Peychaud’s brings the whole darned thing to life.  Great job, Scott!

 See more of this year’s 101 Best New Cocktails here

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101 Best New Cocktails: Dolce & Verde by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece

Wednesday, April 24th, 2013

Dolce & Verde

Adapted from a recipe by Charalabos “Babis” Spiridakis, Cocktail Bar Passo Doble, Mykonos, Greece.Dolce & Verde

“The bar that I work for seven years now it’s in a hot island of Greece called Mykonos. That’s why I wanted a refreshing cocktail that is served in a glass full of ice but so tasty that in a hot day, somebody can drink it before the ice melts.

“Thank you Gary for the incredible work you are doing. I have learned a lot from your books and from the excellent bartenders that expose their work through you. Keep it going.” Babis Spridakis.

50 ml (1.65 oz) Stolichnaya vodka

40 ml (1.33 oz) homemade green apple puree

35 ml (1.17 oz) fresh lemon juice

20 ml (.66 oz) maraschino liqueur

25 ml (.83 oz) Monin cucumber syrup

Soda water, to fill

1 cucumber slice, as garnish

1 mint sprig, as garnish

Shake over ice and strain into a highball glass filled with ice. Top with soda water and add the garnishes.

gaz sez:   This is so not my style of drink.  And this is so fabulous I wish that I lived on Mykonos so I could drink it all summer long.  Well done, Babis.  This is a brilliant creation.

See more of this year’s 101 Best New Cocktails here

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101 Best New Cocktails: Ellipsis by Devender Sehgal, New Delhi

Wednesday, April 24th, 2013

Ellipsis

Adapted from a recipe by Devender Sehgal, New Delhi, India.Ellipsis

“I wanted to enhance to flavor of orange in the rum by using both bitter and sweet. Beyond this, I used Taylor’s port to compliment the viscosity of the rum. In order to balance these sweet elements I added just a dash of Cynar, creating a well-balanced and delicious cocktail.” Devender Sehgal.

45 ml (1.5 oz) Ron Zacapa 23

15 ml (.5 oz) Taylor tawny port

10 ml (.33 oz) Cynar

1 teaspoon Cointreau

2 dashes Angostura bitters

Stir over ice and strain into a chilled cocktail glass.

gaz sez:  I wrote about this drink in the San Francisco Chronicle, and I noted there that, “[The] Ellipsis is very well balanced, indeed, and the Cynar adds a nuance to the drink that makes it stand tall.  I really urge you to take this recipe to your local bar and ask the bartender to fix an Ellipsis for you.  Lots of bars stock the necessary ingredients.”  Nicely done, Devender.

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101 Best New Cocktails: Old Fashioned No. 6 by Oron Lerner, Mapal Bar,Haifa, Israel

Monday, April 22nd, 2013

 Old Fashioned No. 6Old Fashioned No 6

Adapted from a recipe by Oron Lerner, Mapal Bar,Haifa, Israel.

“I did this for TotC’s Truly Old Fashioned entry, which is sadly the only one open to any bartenders and not just US ones. I sent this recipe for an Old Fashioned contest and was looking for a way to create something modern, new and still true to the Old Fashioned.

“I recently tried and enjoyed Guiseppe Gonzalez’s Trinidad Sour, using 1.5 oz of Angostura Aromatic Bitters, and the guests around here have recently found the Seelbach cocktail to be very pleasing so I decided to try and reverse the ratios in an Old Fashioned and create a recipe that uses bitters by the ounces. Yours was first on the list and sampling the bitters straight, I came up with the recipe. The cognac rounds the flavors, the sweetness balances the bitters and the smoky flavor adds a pop to the drink. Looking for a fitting garnish I found a jar of Bergamot peels infusing and gave it a try, which added perfumy scents and it just ended up splendid.

“I currently run the Mapal bar. Mapal is an abbreviation of ‘waterfall,’ but could also be short for ‘Word of Mouth,’ which is exactly what it is, a very small (20 seat), quiet bar, focusing on providing a cocktail atmosphere at reasonable prices. We are a speakeasy styled bar, so no address and no publicity, but we occasionally do open cocktail nights in other bars and are usually a great success, by local standards of course.” Oron Lerner.

30 ml (1 oz) Regans’ Orange Bitters No. 6

30 ml (1 oz) V.S. cognac

22.5 ml (.75 oz) Demerara & Smoked Tea Syrup*

1 orange twist, as garnish

Build in an old-fashioned glass over a large chunk of ice. Add the garnish.

*Demerara & Smoked Tea Syrup: Combine 200 g (1 cup) demerara sugar, 240 ml (1 cup) water, and 1 tablespoon smoked tea leaves (I use Du Tigre, but any other variety such as Lapsang Souchong can be used) in a saucepan. Dissolve sugar in water and continue cooking until almost boiling. Filter, let cool, and bottle.

gaz sez:   I know young Oron from the G’Vine Gin Connoisseur Program, and I can vouch for the fact that he’s a great sport, and a fabulous bartender, too.  This guy is one of the few bartenders who has been experimenting with using large amounts of bitters in their new creations, and he’s got a good handle on how to make this work.  I think that it’s Oron’s Demerara & Smoked Tea Syrup that binds this one together and gives it a sturdy backbone, though.  It’s a very well-constructed drink.

See more of this year’s 101 Best New Cocktails here

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101 Best New Cocktails: The Fruited Pig by Chad Larson, Cafe Maude at Loring, Minneapolis, MN

Sunday, April 21st, 2013

The Fruited Pig

 Adapted from a recipe by Chad Larson, Cafe Maude at Loring, Minneapolis, MN.Fruited Pig

“I was working on my opening cocktail list and I have used this spiced syrup and grapefruit combo before.  I wanted to use the Pierre Ferrand 1840 in a cocktail and this seemed like the one I wanted it in. I added the Bittermens bitters and the hops in there kicked the grapefruit notes to a higher level.  I was missing something and added the Pig’s Nose scotch and that tied the whole thing together.  I already have turned several people on to scotch who never really cared for it!  It seems like to be a gateway cocktail to enjoy scotch!” Chad Larson.

45 ml (1.5 oz) Pierre Ferrand 1840 Original Formula cognac

22.5 ml (.75 oz) Pig’s Nose scotch whisky

22.5 ml (.75 oz) fresh ruby red grapefruit juice

15 ml (.5 oz) Spiced Tea Syrup*

12 drops Bittermens Hopped Grapefruit bitters

1 grapefruit twist, as garnish

Shake vigorously over ice and strain into a chilled cocktail glass. Squeeze the twist over the drink, then add as garnish.

*Spiced Tea Syrup: Combine 1 teabag of Republic of Tea Cinnamon and Cardamom Tea and 180 ml (6 oz) boiling water in a small saucepan and steep for 30 minutes. Add 200g (1 cup) demerara sugar and heat until sugar dissolves. Cool to room temperature and store in the refrigerator.

gaz sez:  Another hybrid cocktail that calls for two base spirits, cognac and scotch in this case.  It’s a weird marriage, but it works real well in this case.  I think that it’s actually the spiced tea syrup that makes it possible for Pierre Ferrand to kiss the Pig’s Nose nicely here, and the dozen drops of Bittermens Hopped Grapefruit bitters doesn’t go unnoticed, either.  Nice work, Chad.

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.

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101 Best New Cocktails: Trott On by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa

Saturday, April 20th, 2013

Trott On

Adapted from a recipe by Nick Koumbarakis, Orphanage, Cape Town, Western Province, South Africa.Trott On

“I serve the drink accompanied with a side serving of high quality dark chocolate and orange served in a small bamboo bowl.” Nick Koumbarakis.

4 green cardamom pods (reserve 1 for garnish)

45 ml (1.5 oz) Johnnie Walker Green Label scotch whisky

20 ml (.66 oz) Bols white crème de cacao

20 ml (.66 oz) fresh lemon juice

20 ml (.66 oz) Rooibos Infused Syrup*

5 ml (.17 oz) Grand Marnier

1 orange twist, as garnish

Muddle the cardamom in a mixing glass. Add ice and the remaining ingredients. Shake and fine-strain into a vintage stainless steel coupe. Add the garnishes.

*Rooibos Infused Syrup: Using a 1:1 ratio, add 500 ml (about 2 cups) water to a sizeable pan and bring to a boil. Add 500 g (2.5 cups) castor (superfine) sugar, then reduce the heat to the lowest possible setting. Stir until the sugar dissolves.  Add 8 to 9 organic Rooibos teabags, for maximum infusion allow teabags to settle for 20 to 30 minutes, stirring every 10 minutes. Cool to room temperature, then strain into a clean bottle and refrigerate. To prevent the formation of sugar crystallization an emulsifying ingredient known as gum arabic can be added.

gaz sez:   I loves me some cardamom, that’s for sure—check out my orange bitters if you don’t believe me.  And this drink comes together so damned well in the glass, the Johnnie Walker Green Label scotch serving as a fabulous base.  And if you’ve never tasted Rooibos tea, here’s your chance to experience something really special.  Nicely done, Nick.  This drink is well worth the shout-out.

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.

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101 Best New Cocktails: Perfect Tickler by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL

Friday, April 19th, 2013

Perfect Tickler

Adapted from a recipe by Carol Donovan, Intoxicatingly Fun Cocktails, Chicago, IL.Perfect Tickler

“I tried this with different flowers, and liked it with lavender, but the rose allowed for a beautiful glittery garnish!  (I edge rose petals with edible glitter and float them on top).  With the different flowers I had to tweak the ratios.  The apple is really the only weight in the cocktail at all, so it needs to be muddled fairly well to extract fibers and juice both.

For batching, I did use rose water rather than trying to get enough of the rose from petals.

“This drink was a finalist in the Paris of the Plains cocktail competition 2012, and in the spirit of the fun I stirred it with a French tickler for the judging.  :)   It was universally well received by attendees and I am proud of how it turned out.” Carol Donovan.

1/3 Granny Smith apple, sliced

6 edible rose petals (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

15 ml (.5 oz) St. Germaine

15 ml (.5 oz) Cocchi Americano

15 ml (.5 oz) fresh lime juice

1 drop absinthe, as garnish

Edible disco dust, as garnish

Muddle the apple well in mixing glass.  Add the rose petals and muddle gently.  Add ice and the remaining ingredients. Shake well and double-strain into a chilled coupe. Top with a single drop of absinthe and a glittered rose petal.

gaz sez:   If you don’t know Carol, then make it your business to meet her.  She’s delightful, crazy as a March Hare, and she has a smile that’s unmatched in the industry.  This drink is just about as complex as they come, and the layers of flavors contained within burst to life on the tongue, singing glorious arias all the way down the throat.  Nice one, Carol.

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.

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101 Best New Cocktails: Dirty Margarita by Rob McHardy, Silencio, Paris, France

Thursday, April 18th, 2013

Dirty Margarita

Adapted from a recipe by Rob McHardy, Silencio, Paris, France.Dirty Margarita

“I use Cocktail Kingdom barspoons, which are roughly 3.4 to 4 ml to measure.

The caper juice is strong enough to destroy the drink if even slightly more is added. But totally makes it when I get it right. Enjoy!” Rob McHardy.

50 ml (1.65 oz) Tequila Ocho plata

20 ml (.66 oz) fresh lime juice

20 ml (.66 oz) Cointreau

4 ml (.13 oz) agave syrup (uncut)

3 ml (.1 oz) caper juice*

1 lime twist, as garnish

Shake well over ice and double-strain into a chilled cocktail glass. Add the garnish.

*Caper Juice: I just had a chat with my wonderful olive supplier here in Paris. They are Sicilians with a very intimate relationship with their suppliers back home and their shop la tete dans les olives in the 11th arrondissement is well worth a visit. They made the juice by taking quite a large quantity of capers and putting them in a bucket with holes in the bottom (to capture the juice), covering them with salt and letting osmosis draw the juice from the capers over time. Either that or get a load of capers in salt and press like mad/dance/sit /jump on them to extract the juice. They are not aware of anyone else doing this or at least bottling it (it does smell pretty rank).

gaz sez:  Rob is right about being careful with the caper juice in this one, and he also made a good decision when he decided to call for Tequila Ocho Plata—a fabulous bottling that comes on real strong in any sort of Margarita, Rosita, or Paloma.  I had a great night in Paris with Rob when Monkey Shoulder scotch flew me out there to conduct a Mindful Bartender workshop.  Rob is the real deal.

See more of this year’s 101 Best New Cocktails here

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101 Best New Cocktails 2013: Strega Sour by Junior Ryan, Clyde Common, Portland, OR

Tuesday, April 2nd, 2013

Strega Sour

Adapted from a recipe by Junior Ryan, Clyde Common, Portland, OR.Strega Sour

“I won the international Martin Miller Trade It Up Competition last year with this recipe.” Junior Ryan.

 45 ml (1.5 oz) Martin Miller’s Westbourne Strength gin

22.5 ml (.75 oz) Strega

22.5 ml (.75 oz) fresh lemon juice

15 ml (.5 oz) egg whites

1 teaspoon Earl Grey honey syrup (2:1)

4 to 5 drops Angostura bitters, as garnish

 Dry-shake, then add ice and shake again. Strain into a chilled cocktail glass. Drizzle or use a dropper to add the bitters in an attractive pattern on the foam.

gaz sez: I put this one into my column in the San Francisco Chronicle.  Here’s part of what I wrote about it: 

Strega liqueur is one of those herbal potions, flavored with just under 70 herbs and spices, and created in the mid-1800s.  Nineteenth-century producers were fond of making herbal potions, Bénédictine being another great example of this sort of liqueur.

Some of the botanicals used to flavor Strega are said to be juniper, mint, saffron, fennel, and cinnamon.  It’s a complex dram that can tear a drink down to its foundations unless it’s used judiciously.  I’ve always had a fondness for Strega, though I’ve usually sipped it as a post-prandial potion as opposed to a cocktail ingredient.

Junior Ryan . . . is a judicious sort of cocktailian.  He knows how to use Strega well.  Calms it down with a healthy tot of strong gin, he does, and it works a treat.  Why didn’t I think of that?  When in doubt, add gin.  It’s a good rule of thumb.

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.

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The Negroni: a gaz regan notion

Tuesday, April 2nd, 2013

NEGRONI-COVER - Copy

I’m really happy with this new book in its splendiferous colorful state, and beautifully designed by the wondrous Anistatia Miller of Mixellany, Ltd.  There’s a little surprise within these pages that you’ll not see in the table of contents, but if you turn to page 156 you’ll not only hear my true thoughts about a certain David Wondrich, you’ll also find a first-hand account of an American newspaperman meeting the one and only Count Camillo Negroni in Italy, circa 1928.  Thank you, Mister Wondrich.  Here’s a teaser:

“I went out to the Rockies in the late ‘80s and fell in love with the country. I learned enough about stud, keno and faro to get broke and stay that way. Punching horses suited me to death and I went adventuring over the ranges.” [Count Negroni's] colloquial English was shot with a strong Italian accent, though he nursed his glass like an old-time broncho buster—with the entire right hand.

BUY THIS BOOK HERE

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Posted in gaz regan's library, gaz's Cocktail Book |

World Class Bar Teams, Part Two

Sunday, March 10th, 2013

In my last World Class Bar Teams posting I brought you pictures from London and Athens.  Now let’s have a look at some of the bartenders I worked with in Delhi, India.

2011 07 10 gaz erik

Here’s the One and Only Erik Lorincz!

2011 07 10 Imperial Hotel Barry, gaz, and Ian

 

And here we have pictures of lots of the other luminary bartenders in India, 2011

2011 07 10 Imperial Hotel Tim ansd Hemant

 

 

 

 

 

 

 

 

 

2011 07 10 theo tree gaz

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The Latest Yankee Concoction

Friday, March 8th, 2013

“Istanbul’s paved boulevards and narrow cobbled streets echo with the shrill tootle of otomobiller dodging rickety, horse-drawn carts orange_juice_1960s[1]and blind beggars. Smoke-blackened industrial towers, dubbed “Ataturk’s minarets,” jut skyward between the graceful spires of the Ottomans. The muezzin still calls the faithful to prayer, but in place of flowing robes, he wears a Western business suit. Near the waterfront, hollow-eyed children stare from the windows of tottering wooden tenements. In the dimly lighted bar of the sleek Park Hotel, Turkish intelligence agents mingle with American engineers and Balkan refugees, drinking the latest Yankee concoction of vodka and orange juice, called a ‘screwdriver.’” Time,  Oct. 24, 1949.

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We Cannot Taste Spirits

Monday, February 25th, 2013

“‘Your Imperial Highnesses, I am Scottish by nationality, and am proud that Scotland, among many other virtuous and good things, also produces excellent whisky.  I wish your Imperial Highnesses would honour my country and myself by tasting Scotch whisky!’  Murad answered: ‘Perhaps you are not aware that our Prophet prohibits the drinking of alcoholic liquor.  We thank you, Colonel, but we cannot taste spirits!’  ‘Oh, but your Prophet did not know what Scotch whisky was, and, surely, he did not expressly prohibit that whisky! ‘”  The Memoirs of Balkan Diplomatist by Čedomilj Mijatović.  Published by Cassell and Company, Ltd., 1917.

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I Never Saw a Lady Drink So

Monday, February 25th, 2013

Dramatic Senior Woman with a Martini“We went into a place there, and blow me if she didn’t drink nearly two bottles of wine. I was amazed; I never saw a lady drink so . . . Then she asked me to take her to some rooms. I forget the name; it began with ha,—Hargyle Rooms; that’s it, and as I didn’t mind having a little fun and not to refuse a lady, said I, ‘Come on,’ and away we went.”  Scribner’s Monthly, 1877.

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The Injured Unsophisticated Englishman

Monday, February 25th, 2013

books[1]“Can’t even get a little Scotch whisky ‘ere. I went into a place just below ‘ere, and, because I very naturally mistook the landlord for the waiter, I was insulted.   ‘Ow should I know ?’  said the injured unsophisticated Englishman. ‘I saw a man standing there with a hapron on, and says I, Waiter, bring me some Scotch whisky and ‘ot water, and he swelled up and said, ‘I’m not the waiter; I’ll ‘ave you to know I’m not the waiter; I’m the landlord! . . . I’ll not be called a waiter in my own ‘ouse.’  So I told him to go to the devil and left the room.”  Scribner’s Monthly, 1877.

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101 Best New Cocktails: Midnight’s Bass Drop by Rick Tose, Rolador, Newcastle NSW, Australia

Sunday, February 24th, 2013

Midnight’s Bass Drop

Adapted from a recipe by Rick Tose, Rolador, Newcastle NSW, Australia.

“This drink can either be stirred down or blazed, which is pretty cool. If it was blazed I’d usually scorch 3 coffee beans and set them in a vintage tea strainer over the top of the balloon to mingle with the burnt orange aromas of the drink. The garnish is a little less practical with the stirred down version, so I use a burnt orange zest, but this is my preferred one to drink as the dilution and chill takes the syrupy edge off the liqueurs…” Rick Tose.

50 ml (1.65 oz) Ron Zacapa Centenario 23 Year Old

15 ml (.5 oz) Cointreau

15 ml (.5 oz) Licor 43

2 hefty dashes Fee Brothers Whiskey Barrel Aged bitters

1 orange twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Flame the twist over the drink, then add as garnish.

gaz sez: I just love the way the Licor 43 comes together with the Zacapa in this drink. I never got around to trying the hot version, but I do like Rick’s idea about straining it over scorched coffee beans. This is a versatile little drink if ever there was one.

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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World Class Bartender Competition: Memories of Rio

Sunday, February 24th, 2013

2012 07 06 Diageo World Class Rio (3)

Here I am in Rio with two of my favorite World Class people: Ariel Miao from Diageo, China, and Tree Mao, China’s finalist in Rio, 2012

2012 07 06 Diageo World Class Rio (8)

And here’s a great shot with two of my brothers from different mothers: Stan Vadrna, who just happened to be in Rio at the same time as we were there, and Ueno-San.  This was a fine day, indeed.

 

 

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101 Best New Cocktails: “Med”hattan by George Bagos, A for Athens Hotel, Athens, Greece.

Monday, February 11th, 2013

Adapted from a recipe by George Bagos, A for Athens Hotel, Athens, Greece.images[6]

4 cherry tomatoes

60 ml (2 oz) Extra Virgin Olive Oil-Infused Lagavulin*

30 ml (1 oz) Martini & Rossi Rosso vermouth

Pinch salt

1 cherry tomato half, as garnish

Freshly ground black pepper, as garnish

Muddle the cherry tomatoes in a mixing glass. Add ice and the remaining ingredients. Shake well and fine-strain into a chilled cocktail glass. Add the garnishes.

*Extra Virgin Olive Oil-Infused Lagavulin: Combine 150 ml (5 oz) extra virgin olive oil and 400 ml (about 1 2/3 cups) Lagavulin scotch whisky. Let sit for 4 hours, stirring occasionally. Freeze for 12 hours. Skim the oil from the top, fine-strain, and bottle.

gaz sez: Olive-oil infused Lagavulin? Really? Yes, really. Stop rolling your eyes, make this baby, and you’ll taste a drop of brilliance. Promise.

Herehere next one below

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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101 Best New Cocktails: Masala Chai Punch by Tyler Fry, Side Door, Omaha

Monday, February 11th, 2013

Masala Chai Punch

Adapted from a recipe by Tyler Fry, Side Door, Omaha, NE.

“As a tea specialist who got into mixology through tea, I wanted to approach this recipe as simply as possible. My goal was to recreate Masala Chai Punchan authentic cup of Indian masala chai in a cocktail, by using the three staple ingredients: spiced tea, milk, and a sweetener. The only difference here, is that our tea is steeped in booze, rather than hot water. In that sense, I approached this drink from a tea perspective, rather than a mixological perspective. Once my ingredients were settled, I simply turned to a classic Brandy Milk Punch for ideas on execution; hence the name “Masala Chai Punch.” As with any Indian masala chai, everyone will have their own proprietary recipe. You can choose any blend of chai, switch the milk for half-and-half or cream, or play with different sweeteners (honey, agave, etc.) A tip of my hat to Ms. Audrey Saunders of the Pegu Club for inspiring the mixology world with tea-infused cocktails.” Tyler Fry.

45 ml (1.5 oz) Chai-Infused Rum*

60 ml (2 oz) milk

15 ml (.5 oz) rich demerara syrup (2:1)

Fresh-grated nutmeg, as garnish

Combine the ingredients in a cocktail shaker three-fourths full with ice. Shake, shake, shake for dear life, and strain into a wine glass, snifter, or goblet. Garnish with freshly grated nutmeg. As the drink sits for a moment, a beautiful band of froth will settle at the top.

*Chai-Infused Rum: Measure 4 tablespoons of loose Masala Chai tea into a 750-ml bottle of rum. Let steep for 2 hours, agitating periodically. Strain out the tea and rinse the bottle before re-bottling. **Notes on the tea & rum: Preferably, choose a quality chai, which is good and strong on spice. Bold clove and cardamom flavors do well here. Try the exceptional Masala Chai from Rishi Tea, Milwaukee, WI. For the rum, higher proof means a better extraction of flavors. Your favorite white rum (or even gold rum) will do fine here, without masking the chai.

Later, when submitting a picture of his drink, Tyler wrote this: These last months have been hectic and I was unable to get around to making a new infusion of Chai-spiced rum for this one. When first I e-mailed you I was working in Omaha, Nebraska at the Side Door, bringing New York-/Chicago-style cocktail experiences to corn country. Recently, however, I have relocated to Chicago in order to learn from the big boys, and I am pleased to announce that I am now a barback at the Violet Hour. It’s a dream come true.

After finally getting settled in Chicago, I am back to my old experiments and recipes. It occurred to me I might like to adapt the Masala Chai cocktail to a more complex recipe for the Violet Hour. My thought was that a cocktail of only rum, demerara and milk would not be fitting of the Violet Hour menu. However, after numerous variations (adding an amaro didn’t seem to improve anything, turning it into a flip was unnecessary) I have confirmed my initial mindset that simplicity is best for this cocktail. I had set out to make a cup of Masala Chai in cocktail form, and any ingredients other than the traditional tea-milk-sugar combo were uncalled for.

gaz sez: Tyler has a lot to say, huh? I always find it intriguing when bartenders send in their thought processes, giving us a glimpse into what goes on in their heads when they are creating a drink, and Tyler’s able to do this very effectively. I’ve used chai before in a drink I featured in last year’s Annual Manual, and I think it’s a great way to add complexity to a drink. Tyler nailed this one, and he did that by keeping it simple.

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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101 Best New Cocktails: Loves Rival by Tim Robinson, Twist London Ltd, London

Monday, February 11th, 2013

Adapted from a recipe by Tim Robinson, Twist London Ltd, London, UK.

“This drink varies wildly with the amount of smoke you use, so go easy at first… You’re looking for smoky undertones, not a bonfire night.” Tim Robinson.Loves Rival

30 ml (1 oz) Michter’s Single Barrel rye whiskey

20 ml (.66 oz) Punt E Mes

5 ml (.17 oz) simple syrup

Pinch applewood chips

Small pinch finely grated dried lemon rind

Dash Fee Brothers grapefruit bitters

1 lemon twist, as garnish

Build the rye, Punt E Mes, and syrup in a Boston glass and load with ice. Prepare the applewood chips and lemon rind into a smoking gun. Hold the tin over the glass and direct a small amount of smoke into the glass. Seal the tin and shake for 20 seconds. Strain into a chilled coupette and drop the bitters onto the finished cocktail. Rim the glass with the twist, then add as garnish.

gaz sez: Heed Tim’s words here—too much smoke can kill this cocktail, but when you get it right, this is one doozy of a drink. The Michter’s forms a fine backbone here, and it stands up to the Punt E Mes very nicely, indeed. Well done, Tim. It’s almost like you know what you’re doing!

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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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.

facebook twitter = @gazregan

 

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

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After The Saloon Incident

Sunday, February 10th, 2013

“[Teddy] Roosevelt stabled his horse in a shed behind the ‘hotel,’ and started to enter.Teddy-Roosevelt[1]

Two shots rang out from the bar-room.

He hesitated. He had made it a point to avoid centers of disturbance such as this, but the night was chilly and there was no place else to go. He entered, with misgivings.

Inside the room were several men, beside the bartender, all, with one exception, ‘wearing the kind of smile,’ as Roosevelt said, in telling of the occasion, ‘worn by men who are making-believe to like what they don’t like.’ The exception was a shabby-looking individual in a broad-brimmed hat who was walking up and down the floor talking and swearing. He had a cocked gun in each hand. A clock on the wall had two holes in its face, which accounted for the shots Roosevelt had heard.

It occurred to Roosevelt that the man was not a ‘bad man’ of the really dangerous, man-killer type; but a would-be ‘bad man,’ a bully who for the moment was having things all his own way.

‘Four-eyes!’ he shouted as he spied the newcomer.

There was a nervous laugh from the other men who were evidently sheepherders. Roosevelt joined in the laugh.

‘Four-eyes is going to treat!’ shouted the man with the guns.

There was another laugh. Under cover of it Roosevelt walked quickly to a chair behind the stove and sat down, hoping to escape further notice.

But the bully was not inclined to lose what looked like an opportunity to make capital as a ‘bad man’ at the expense of a harmless ‘dude’ in a fringed buckskin suit. He followed Roosevelt across the room.

‘Four-eyes is going to treat,’ he repeated.

Roosevelt passed the comment off as a joke. But the bully leaned over Roosevelt, swinging his guns, and ordered him, in language suited to the surroundings, ‘to set up the drinks for the crowd.’

For a moment Roosevelt sat silent, letting the filthy storm rage round him. It occurred to him in a flash that he was face to face with a crisis vastly more significant to his future than the mere question whether or not he should let a drunken bully have his way. If he backed down, he said to himself, he would, when the news of it spread abroad, have more explaining to do than he would care to undertake. It was altogether a case of ‘Make good now, or quit!’

The bully roared, ‘Set up the drinks!’

It struck Roosevelt that the man was foolish to stand so near, with his heels together. ‘Well, if I’ve got to, I’ve got to,’ he said and rose to his feet, looking past his tormentor.

As he rose he struck quick and hard with his right just to one side of the point of the jaw, hitting with his left as he straightened out, and then again with his right.

The bully fired both guns, but the bullets went wide as he fell like a tree, striking the corner of the bar with his head. It occurred to Roosevelt that it was not a case in which one could afford to take chances, and he watched, ready to drop with his knees on the man’s ribs at the first indication of activity. But the bully was senseless. The sheepherders, now loud in their denunciations, hustled the would-be desperado into a shed.

Roosevelt had his dinner in a corner of the dining-room away from the windows, and he went to bed without a light. But the man in the shed made no move to recover his shattered prestige. When he came to, he went to the station, departing on a freight, and was seen no more.

The news of Roosevelt’s encounter in the ‘rum-hole’ in Mingusville spread as only news can spread in a country of few happenings and much conversation. It was the kind of story that the Bad Lands liked to hear, and the spectacles and the fringed buckskin suit gave it an added attraction. ‘Four-eyes’ became, overnight, ‘Old Four Eyes,’ which was another matter.

‘Roosevelt was regarded by the cowboys as a good deal of a joke until after the saloon incident,’ said Frank Greene, a local official of the Northern Pacific, many years later. ‘After that it was different.’”  [Teddy] Roosevelt in the Bad Lands by Hermann Hagedorn, 2008.

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The Bottle Performed A Castanet Solo

Sunday, February 10th, 2013

“He shuffled up to the bar with a very uncertain step and fixed a glassy eye on the bartender.

‘Say, podner,’ he said, in a voice so husky that it sounded like a whisper, ‘say, podner, I’m dead broke and I’ve got a tirst on me that makes me troat feel like a giraffe. Can I stand you up for a drink?’

The bartender looked him over and for once made an exception to his general rule.

‘What’ll you have?’

‘Whisky’ gasped the hero.

A glass and bottle were set before him, and as he poured out the fluid the bottle performed a castanet solo on the edge of the glass. Then he was seized with a fit of coughing. The bartender took another bottle and squirted some dark-brown fluid into the glass of whisky.

‘Wot’s that, podner?’ asked our friend, lifting the glass from the bar and looking at it critically but fondly.

‘That? Why, that’s bitters. Give you an appetite.’

‘Wha-a-at?’

‘Bitters. Good thing for your stomach. Give you an appetite.’

He set the glass down on the bar without tasting its contents and pushed it toward the bartender. Then he turned away, and as he passed through the door he turned and gave the bartender a reproachful look, but spoke no word.— St. Louis Life”  Life, 1890.

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World Class Bartender: Shigeki Yoshida, Japan

Saturday, February 9th, 2013

39 Shigeki Yoshida, Japan (2)

Here’s a look at Shigeki Yoshida, World Class Bartender from Japan

39 Shigeki Yoshida, Japan (1)

And this is one of the beautiful cocktails he made for Ueno-San and me in the Cocktail Mastery Round

Here are the recipes for the drinks that Shigeki served during the Retro-Chic round.

Classic Chic – Aviation

Glass: Cocktail

Garnish: Maraschino cherry

Method: Shake and strain

60ml Tanqueray No. TEN

10ml Maraschino

5ml Crème de violette

15ml Lemon juice

Twisted Chic – Silk Stocking for Breakfast

Glass: Cocktail

Garnish: Cinnamon powder

Method: Dry shake, wet shake and strain

60ml Don Julio Reposado

15ml Cream

10ml Maple syrup

2 Egg yolks

 

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101 Best New Cocktails: Lillie’s Pride by Lynn House, Blackbird, Chicago

Saturday, February 2nd, 2013

Adapted from a recipe by Lynn House, Blackbird, Chicago, IL.

60 ml (2 oz) Four Roses Single Barrel bourbon
10 ml (.33 oz) Mathilde black currant liqueur
10 ml (.33 oz) fresh lemon juice
30 ml (1 oz) Maple Spiced Cherry Syrup*
Shake over ice and strain into a chilled cocktail glass.

*Maple Spice Cherry Syrup: Combine 1 quart pitted bing cherries, ½ cup organic maple syrup, 4 teaspoons habanero jelly, and 2 teaspoons ground cinnamon in a large heavy saucepan. Simmer until the cherries start to burst. Cool, then puree and double-strain. Store in the refrigerator.
gaz sez: Lynn’s brilliance shines right through in this drink, and it’s her Maple Spice Cherry Syrup, along with her choice of great bottlings of bourbon and liqueur, that makes it stand out so well. Nicely done, Lynn.

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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101 Best New Cocktails: Leather Hammock by Chad Larson, Barrio Lowertown, St. Paul, MN.

Saturday, February 2nd, 2013

Leather HammockAdapted from a recipe by Chad Larson, Barrio Lowertown, St. Paul, MN.

“A riff on a classic Blood and Sand, the mezcal gives a really nice smokey taste along with the snap of the spirit.” Chad Larson.

30 ml (1 oz) Illegal mezcal reposado

22.5 ml (.75 oz) Cocchi Vermouth di Torino

10 ml (.33 oz) Luxardo maraschino liqueur

22.5 ml (.75 oz) fresh orange juice

Brandied cherries, as garnish

1 orange peel ribbon, as garnish

Shake vigorously over ice and double-strain into a chilled cocktail glass. Add the garnishes.

gaz sez: This drink will wake you up with a shock. It could be a Corpse Reviver as much as it’s a riff on the Blood and Sand. It makes for a good brunch drink, too, especially if you’re having a smoked salmon omelet or similar.

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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101 Best New Cocktails: Lavender Honey Sour by Dre Masso, Lonsdale, London

Saturday, February 2nd, 2013

Lavender Honey Sour (1)

Adapted from a recipe by Dre Masso, Lonsdale 2006, Notting Hill, London, UK.

45 ml (1.5 oz) Irish whiskey

15 ml (.5 oz) Bénédictine

30 ml (1 oz) fresh lemon juice

22.5 ml (.75 oz) honey syrup (2:1)

.5 egg white

3 dashes Peychaud’s bitters

Pinch dried lavender, as garnish

Shake over ice and fine-strain into a chilled flute. Add the garnish.

gaz sez: This is one of the most elegant drinks in the world. Nice one, Dre.

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

101 Best New Cocktails:

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101 Best New Cocktails: Last Caress by Dan Carlson, Saul, Brooklyn, NY.

Saturday, February 2nd, 2013

Last Caress

Adapted from a recipe by Dan Carlson, Saul, Brooklyn, NY.

“This one is surprisingly smooth and plays cat and mouse with your mind and palate. At first when you think it’s boozy, it softens; you think it’s crisp and clean, some smoke and spice creeps in; mild sweetness turns dry and bitter. I think this is a good one for someone who can’t make up their mind. Cheers.” Dan Carlson.Last Caress

60 ml (2 oz) Old Overholt rye whiskey

22.5 ml (.75 oz) Bénédictine

7.5 ml (.25 oz) Del Maguey Minero Mezcal

7.5 ml (.25 oz) Luxardo maraschino liqueur

2 dashes Angostura bitters

1 lemon twist, as garnish

Stir swiftly over cracked and large format ice until proper temperature and dilution is achieved. Strain into a chilled coupe. Flame the twist over the drink, then add as garnish. Lift cocktail and pour it into your mouth.

gaz sez: Dan sums this drink up well in his head-note, but I have to add that, for me at least, it’s the mezcal that makes this drink really stand out—it flirts with the Bénédictine very nicely indeed.

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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World Class Bartender: Harley Gurnawan, Indonesia

Saturday, February 2nd, 2013

37 Harley Gurnawan, Indonesia (4)

Here’s a glimpse of Harley Gurnawan, 2012 World Class Finalist from Indonesia

Harley was absolutely delightful. 

He always had a smile on his face, and he was great fun to be around.

If I lived in Indonesia, Harley’s bar would be my local, for sure.

Here are the recipes for the drinks that Harley made in the Retro-Chic round

Harley Gurnawan, Indonesia

Classic Chic – Blood & Sand

Glass: Coupette

Garnish: Fresh cherry

Method: Shaken and strained

50ml Johnnie Walker Gold Label

20ml Cherry Heering

15ml Sweet vermouth

20ml Orange juice

 

Twisted Chic – Ruby Rosita

Glass: Coupette

Garnish: Dehydrated orange slice

Method: Stir and strain

50ml Don Julio Reposado

20ml LBV Port

10ml Lillet Blanc

15ml Aperol

1 dash Orange bitters

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A Very Agreeable Change

Saturday, February 2nd, 2013

“‘A very agreeable change has taken place in the pastoral visiting of clergymen. Formerly the parson used to lecture his charge, and unite with them in long and wearisome prayer. Now he comes with a gay and debonnaire bearing, mashes the girls, and swaps jokes with the boys, finishes up by taking a cocktail and a cigar, and drives off in a neat waggon with a 2.20 nag in the shafts. A manifest improvement on the old style.’  Life and Society in America by Samuel Phillips Day.  Published by Newman and Co., 1880.

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The Great American Cocktail

Saturday, February 2nd, 2013

Since Dionysius blithe and young inspired old Hellas airimagesCAD0SEWZ

And beat the muses at their game, “with vine leaves in his hair”;

Since Wotan quaffed oblivion to Nieblungen gold,

And Thor beside the icy fjord drank thunder-bolts of old;

Since Omar in the Persian bowl forgot the fires of hell

And wondered what the vintners buy so rare as that they sell—

What potion have the gods bestowed to lift the thoughts afar

Like that seductive cocktail they sell across the bar?

 

Perhaps it ‘s made of whiskey and perhaps it ‘s made of gin;

Perhaps there ‘s orange bitters and a lemon peel within;

Perhaps it’s called Martini and perhaps it’s called, again,

The name that spread Manhattan’s fame among the sons of men;

Perhaps you like it garnished with what thinking men avoid—

The little blushing cherry that is made of celluloid;

But be these matters as they may, a cher confrère you are

If you admire the cocktail they pass across the bar.

 

And as the hours of talk grow late, the hours of drink grow more,

What makes the barroom mirror shine as never shone before?

What makes the dullest utterance the cogs of mirthanoint

Until no joke is so obscure you cannot see the point ?

What makes the sidewalk, homeward bound, like storm-tossed ships careen,

Until a dear, familiar voice says, “Charles, where have you been?”

You hear yourself, like some one else, make answer from afar,

“‘Sh’ thoshe d’lish’s cocktailsh (hic!) they pash acrosh th’ bar I”

The Book of Spice by Wallace Irwin.  Published by J. W. Luce and Company, 1906.

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Old Tom Chamberlain

Saturday, January 26th, 2013

36The precise origin of the term ‘Old Tom,’ as applied to unsweetened gin, appears to be somewhat obscure. In the English case of Board & Son v. Huddart (1903), in which the plaintiffs established their right to the ‘ Cat Brand ‘ trade-mark, it was proved before Mr Justice Swinfen Eady that this firm had first adopted about 1849 the punning association of the picture of a Tom cat on a barrel with the name of ‘Old Tom’; and it was at one time supposed that this was due to a tradition that a cat had fallen into one of the vats, the gin from which was highly esteemed. But the term ‘ Old Tom ‘ had been known before that, and Messrs Boord & Son inform us that previously ‘ Old Tom ‘ had been a man, namely ‘old Thomas Chamberlain of Hodge’s distillery’; an old label book in their possession (1909) shows a label and bill-head with a picture of ‘ Old Tom ‘ the man on it, and another label shows a picture of a sailor lad on shipboard described as ‘Young Tom.’  The Encyclopædia Britannica: A Dictionary of Arts, Sciences, Literature and General Information.  Published by The Encyclopædia Britannica Company, 1910.

gaz sez: Note that this quote describes Old Tom as an UNsweetened gin.

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A Gentleman in the Liquor Business

Saturday, January 26th, 2013

1 Johnson 1900 cover“A good many people, I am sorry to say, are laboring under the impression that there is no such thing as a gentleman in the Liquor business.”  The New and Improved Illustrated Bartenders’ Manual or How to Mix Drinks of the Present Style by Harry Johnson, 1900.

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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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101 Best New Cocktails: La Corona de Cuba by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

Saturday, January 26th, 2013

Adapted from a recipe by Jamie Jones, Cocktail & Spirits Initiative, Chester, UK.

“This is my Bacardi Legacy drink for the 2012 Legacy final. My drink is called La Corona de Cuba, The Crown of Cuba, and eachCLASS Bartender Competition ingredient represents a part of Cuba or its culture: the smokiness of the Laphraoig represents the cigars of Cuba; the earthy notes of coriander are the earth and ground the Cubans are so proud of; the chocolate bitters represent the Mulata aspect, Cuba being a living cocktail of cultures in its own right; and the base being a Daiquiri made with lemon juice instead of lime. The inspiration for my drink came from one Eddie Woelke. Eddie was awarded the title La Corona by Bacardi in the late 1930s for being the first person to sell over 1 million Bacardi drinks. As a pioneer and creator of some classic cocktails, I wish to leave my Legacy too.” Jamie Jones.

60 ml (2 oz) Bacardi Carta Blanca rum

3 coriander sprigs (AKA cilantro)

25 ml (.83 oz) Sherbet*

7.5 ml (.25 oz) Laphroaig scotch whisky

1 egg white

1 coriander sprig, as garnish

5 to 6 dashes Mozart Chocolate bitters, as garnish

Dry- shake, then add ice. Hard-shake for 15 seconds and double-strain into a chilled coupette. Spank the coriander sprig, pluck a leaf, and add as garnish; dash the bitters on the foam.

*Sherbet: If you think of sherbet as a frozen dessert, you must be an American. According to Jamie, in the UK, it’s sour sugar powder. You can make it in bulk, if you wish—just use 2 parts sugar to 1 part lemon juice.

gaz sez: Be very careful with the Laphroaig in this drink—it can take over the whole glass if you’re not very careful with it. However, if you make La Corona de Cuba judiciously, you’ll be sipping an incredibly well-balanced cocktail. The coriander adds a fabulous dimension, too. I don’t have a clue as to how Jamie came up with this list of ingredients, but he did a darned fine job.

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: Krampus by Erika Joyner, Salt of the Earth, Pittsburgh

Saturday, January 26th, 2013

Adapted from a recipe by Erika Joyner, Salt of the Earth, Pittsburgh, PA.

“The Krampus cocktail is a surprising bright red treat. At first you think the cocktail might be too sweet, then the Campari comes in and cuts it. Then a kick of heat and smooth chocolate finish. It’s like a party for your senses. You can also shake the cocktail with a piece of hot pepper instead of infusing into the vodka. The molasses simple is made by matching equal parts water and molasses.” Erika Joyner.KRAMPUS

60 ml (2 oz) vodka (infused with hot pepper)

30 ml (1 oz) blood orange juice or puree

15 ml (.5 oz) Campari

15 ml (.5 oz) molasses simple syrup

7.5 ml (.25 oz) fresh lemon juice

Cocoa powder, as garnish

Hard-shake over ice and double-strain into a chilled cocktail glass. Add a few shakes of cocoa powder over the drink as garnish.

“Krampus is the dark counterpart of Saint Nicholas, the traditional European gift-bringer who visits on his holy day of December 6th, a few weeks earlier than his offshoot Mr. Claus. Like his American descendant, the bishop-garbed St. Nicholas rewards good kids with gifts and treats; unlike the archetypal Santa, however, St. Nicholas never punishes naughty children, parceling out this task to a ghastly helper from below.

“Known by many names across the continent, such as Knecht Ruprecht, Klaubauf, Pelzebock, Schmutzli and Krampus, this figure is unmistakably evil; he often appears as a traditional red devil with cloven hoof and goatish horns, although he can also be spotted as an old bearded wild-man or a huge hairy beast. He comes to punish the naughty children, and is often depicted carrying them in chains or in a basket to a fiery place below.” From www.krampus.com.

gaz sez: Here’s a spicy dram that jumps all over your mouth then glides down the throat as innocently as a baby. What was that? You ask yourself. Next thing you know you’re going back for more. It’s pretty astounding.

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: Kiss the Skye by Esther Medina Cuesta, Roux at Parliament Square, London

Saturday, January 26th, 2013

Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London, UK.

“Colin Dunn came to my bar and asked me to create an aperitif with Talisker for the ‘Talisker vs Borough Market’ consumer tasting. He named the drink. The public reaction was really good. Many of them said they will make it for dinner parties at home. And it worked out very well in my menus. Slainte!” Esther Medina Cuesta.Kiss the Skye

3 medium sage leaves

45 ml (1.5 oz) Talisker 10 year old scotch whisky

55 ml (1.83 oz) Lillet Blanc

Slap the sage, throw it into a mixing glass, add liquids and ice, stir. Strain into a frozen cocktail glass.

gaz sez: Sage, sage, sage, sage, sage. I loves me some sage, I do. This extraordinary drink works really well as a hot toddy, too. Be careful, though, it’s one of those potions that keeps you going back for more. And more. And more.

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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The Perverted Nastiness of Mind

Friday, January 25th, 2013

Crosby Gaige“I once entered the bar of the Drake Hotel in Chicago where an ancient presided over a veritable American wing of glasses and bottles, and tried to explain that I wanted an Old Fashioned without fruit except the lemon.  The Nestor of the decanters waxed as livid as a Marxist on May Day, smashed a champagne glass he was polishing and danced up and down on the duck-boards in an ecstasy of rage.  ‘Young impudent sir,’ he screamed, ‘my hair is hoary –with eld,’ he added as an afterthought.  ‘Man and boy I’ve built Old Fashioned cocktails these sixty years.  Yes sir, since the first Armour was pushing a wheelbarrow in a slaughterhouse, and I have never yet had the perverted nastiness of mind to put fruit in an Old Fashioned.  Get out, scram, go over to the Palmer House and drink.’”  Quote by Lucius Bebe in the introduction of Crosby Gaige’s Cocktail Guide and Ladies’ Companion.  1945.

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101 Best New Cocktails: Kirsch Cosmo by Hannah Lanfear, Boisdale, London, UK.

Sunday, January 20th, 2013

Kirsch Cosmo

Adapted from a recipe by Hannah Lanfear, Boisdale, London, UK.

“I discovered this cocktail one night when I insisted on emptying my speed rail and replacing it with kirsch, determined that it could improve or rival any white spirit cocktail, and many it does, but this one was gift and transcends the original Cosmopolitan by a country mile!” Hannah Lanfear.

40 ml (1.33 oz) Miclo kirsch eau de vie

25 ml (.83 oz) cranberry juice

20 ml (.66 oz) fresh lime juice

17.5 ml (.58 oz) Cointreau

2.5 ml (.083 oz) sugar syrup

1 orange twist

Shake over ice and fine strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

gaz sez: It’s so seldom that kirsch gets used as a base, and Hannah does the eau de vie proud with this drink. It takes the Cosmo (a much maligned drink that, in my opinion, is a true classic) to a whole different level. Hannah is one of my fave bartenders in London so I’m real happy that she submitted this one.

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: Japanese Mule by Moses Laboy, Red Rooster, New York City

Sunday, January 20th, 2013

Japanese Mule

Adapted from a recipe by Moses Laboy, Red Rooster, New York City.

“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has created quite the fan base. Cheers!” Moses Laboy.Japanese Mule

1- to 1.5-inch piece fresh ginger

 4 to 5 basil leaves

45 ml (1.5 oz) Yamazaki whisky

15 ml (.5 oz) fresh lime juice

15 ml (.5 oz) simple syrup

2 splashes Peychaud’s bitters

Ginger beer

1 basil leaf, as garnish

Muddle the ginger, then add the basil and lightly muddle in. Add ice and the remaining ingredients except ginger beer. Strain over fresh ice into a collins glass. Top with ginger beer, stir briefly, and add the garnish.

gaz sez: Japanese whisky, as I learned during my fabulous trip to Tokyo and Kyoto last year, is all about balance and harmony, and Moses Laboy really nailed this cocktail on both those fronts, with the Peychaud’s handily adding a few dimensions of complexity to the drink. Nicely crafted, Moses.

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: Here’s Johnnie by Bas Verhoeven, Cocktailbar Mundial, Eindhoven, Netherlands

Sunday, January 20th, 2013

Here’s Johnnie

Adapted from a recipe by Bas Verhoeven, Cocktailbar Mundial, Eindhoven, Netherlands.

“A cocktail with an amazing taste that ticks all the boxes. Created with the philosophy less is more, the few ingredients combine amazingly well. This has made it a big favorite amongst our guests and even has the guests who usually avoid whiskey drinks asking for it.” Bas Verhoeven.Here's Johnnie

50 ml (1.65 oz) Johnnie Walker Gold Label scotch whisky

30 ml (1 oz) The Bitter Truth Apricot brandy

25 ml (.83 oz) fresh lemon juice

2 thin slices fresh ginger

2 dashes The Bitter Truth Orange bitters

1 orange slice, as garnish

Combine all the ingredients in shaker, muddling the ginger to open up the flavour. Add ice and shake hard for about 10 seconds, then double-strain into a chilled coupe. Add the garnish to the edge of the glass.

gaz sez: Here’s comes Johnnie Walker Gold again—what a fabulous scotch it is. And Bas Verhoeven knows how to make him dance, too. The ginger and apricot notes bring out the very best in the scotch. I made this one twice, the second time without the lemon juice. Both versions work extremely well.

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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