Posts Tagged ‘Johnnie Walker’

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

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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World Class Bartender: Abdou El Asfar, Morocco

Sunday, February 17th, 2013

41 Abdou El Asfor, Morocco - Copy (2)

Here’s a glimpse of  Abdou El Asfar, finalist in Rio representing Morocco.  Abdou is a true gentleman in every sense of the word.

Here’s one of his recipes from the Retro-Chic round

Twisted Chic – Man in Black

Glass: Coupette

Garnish: None

Method: Stirred and strained

20ml Johnnie Walker Gold Label

20ml Grand Marnier

20ml Espresso

20ml Chocolate syrup

 

 

 

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Posted in World Class Bartenders 2012 |

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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World Class Bartender: Devender Seghal, India

Saturday, February 9th, 2013

38 Devender Seghal, India (1)

Here’s a glimpse of Devender Seghal who represented India in the Rio finals.

Devender’s showing off with his double strain in this picture!  He’s a great guy, though, and he’s kept in touch with me regularly since we met.

These are the recipes for the drinks that Devender served during the retro-chic challange

Classic Chic – Whisky Sour

Glass: Rocks

Garnish: Angostura Bitter stripe

Method: Dry shake, wet shake and strain

50ml Johnnie Walker Gold Label

22.5ml Lemon Juice

22.5ml Honey Syrup

1 Egg White

 Twisted Chic – Lip Twister

Glass: Martini

Garnish: Orange twist

Method: Shaken & double Strained

30ml Ron Zacapa 23

15ml Henessey VSOP

22.5ml St. Germain

2 barspoons Lime Juice

7.5ml Sugar Syrup

 

 

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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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World Class Bartender: Tim Philips, Australia

Sunday, January 20th, 2013

35 Tim Philips, Australia extra

Here’s Tim Philips, Australia’s finalist in Rio, and ultimately the winner of World Class 2012.

Let me take time here to say something from the heart: 

Tim Philips: Nobody Does it Better.  Nobody.

Here are Tim’s recipes from the Retro-Chic round:

Morning Glory Fizz

Glass: Collins

Garnish: None

Method: Dry shake, wet shake and top with soda

60ml TaliskerTim Philps wins - Copy

20ml Lemon juice

20ml Gomme

10ml Egg white

Dash Absinthe

Soda to top

 Hot Toddy Australis

Glass: Toddy

Garnish: Cinnamon quill

Method: Muddle ginger, combine remaining ingredients and strain

50ml Johnnie Walker Gold Label

30ml Hot water

15ml Honey

1 Cinnamon quill

Thumbnail Ginger

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101 Best New Cocktails, 2012: Flying Rob Roy by Steffen Goubeaud, Roomers, Frankfurt

Monday, December 24th, 2012

Flying Rob Roy

Adapted from a recipe by Steffen Goubeaud, Roomers, Frankfurt, Germany.

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

30 ml (1 oz) Bottled Aged Blend*

2 dashes Peychaud’s bitters

Stir over ice and strain into a chilled cocktail glass.

*Bottled Aged Blend: Combine equal parts of Lillet Rouge and Carpano Antica Formula in a bottle with the zest of 3 lemons. Allow to age for 4 weeks.

gaz sez: This is one of the best drinks in this book. And yes, I’m swayed by the fact that Johnnie Walker Gold is my all-time favorite blend, but when it meets the pretty spectacular Bottle Aged Blend in the mixing glass, the scotch welcomes it with open arms, and the two of them embrace the Peychaud’s bitters with passion. Try this one. You’ll like it.

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 2012: Matias Grosso, Princess Cruises

Monday, December 24th, 2012

 

Matias Grosso, the 2012 finalist representing Princess Cruises, had a fabulous personality, and his drink-making skills were extraordinary, too.  Hope our paths cross again, Matias.

Here are Matias’ recipes from the retro-chic round.

Blood and Sand

Glass: Coupette

Garnish: Flaming orange zest

Method: Shake all ingredients with ice and strain into chilled Coupette glass

1 oz JW Gold Reserve

3/4 oz Cherry Heering

3/4 oz Rosso Vermouth Carpano

3/4 oz Orange Juice

 

The Fencer

Glass: 6 oz Martini Glass

Garnish: Orange twist

Method: Stir all ingredients with ice and strain into chilled 6 oz Martini glass Tanqueray Nº10 1 oz

Campari 1/2 oz

Dry Vermouth Carpano 1/2 oz

Cointreau 1/4 oz

Absinthe 1/4 oz

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World Class 2012: Giuseppe Santamaria, Spain

Thursday, October 25th, 2012

Here’s a picture of Giuseppe Santamaria, Spain

Another bartender with a fabulous smile, and a whole lot of style

These are the drinks that Giuseppe made for the Classic Chic round.

Classic Chic – Rob Roy

Glass: Martini

Garnish: Orange twist and cherry

Method: Stir all and strain

50ml Johnnie Walker Blue Label

25ml Sweet vermouth

2 dashes Angostura Bitters

 

Twisted Chic – My Tie

Glass: Old Fashioned

Garnish: Orange zest, cherry and mint leaves

Method: Shake and strain over crushed ice

50ml Tanqueray No. TEN

15ml Grand Marnier

15ml Orgeat

15ml Lime juice

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World Class 2012: Tien Tiep Pham, Vietnam

Thursday, October 18th, 2012

Here’s a shot I took of Tien Tiep Pham, this year’s finalist from Vietnam.  This guy did our craft real proud, and a better smile I’ve never seen on a bartender!

There are his recipes from the Retro-Chic round

Classic Chic – Whisky Sour

Glass: Old Fashioned

Garnish: Cherry and half lemon slice

Method: Shake and strain over cubed ice

60ml Johnnie Walker Gold Label

30ml Lemon juice

2 tbsp brown sugar

 

Twisted Chic – Sparkling Dimples

Glass: Martini

Garnish: Ginger, Buddha’s hand, lemon

Method: Muddle grapefruit, then shake rest of ingredients except champagne, strain and top with champagne

50ml Tanqueray No. TEN

30ml Champagne

15ml Sweet vermouth

3 pieces pink grapefruit

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World Class 2012: Varia Dellalian, Lebanon

Sunday, September 9th, 2012

Varia Dellalian, this year’s finalist from Lebanon, went to an enormous amount of trouble in her presentation for Ueno-San and me in Rio.  Just look at this exotic platter!

And these are Varia’s recipes from the Retro-Chic round:

Classic Chic – Bloody Mary

Glass: Highball

Garnish: Lemon wedge, salt and pepper rim, red chilli and celery stick

Method: Thrown

50ml Ketel One vodka

20ml Worcester sauce

10ml Lemon juice

1 tbsp Tabasco

1 dash gomme syrup

2 pinches Celery salt

2 pinches Pepper

6 pinches Salt

150ml Tomato juice

 

Twisted Chic – Mai Tai (My Golden Tie)

Glass: Rocks

Garnish: Lime shell, sprig of mint and spray of Lagavulin 16

Method: Shake and strain

30ml Zacapa 23 rum

20ml Johnnie Walker Gold Label Reserve

15ml Lime juice

15ml Orange curacao

20ml Honey and orgeat mix

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Ricardo Nava Mendoza, Mexico: World Class 2012

Saturday, September 8th, 2012

Ricardo Nava Mendoza, this year’s finalist from Mexico, wowed us in Rio this year.  Here are his recipes from the Retro-Chic round.

Classic Chic – Blood and Sand

Glass: Martini

Garnish: Maraschino cherry and orange zest

Method: Shake and strain

30ml Johnnie Walker Gold Reserve

22.5ml Sweet vermouth

22.5ml Cherry Heering

22.5ml Orange juice

 

Twisted Chic – Zacapa Negroni

Glass: Old Fashioned

Garnish: Build in glass

Method: Orange wheel

30ml Zacapa 23

30ml Campari

20ml Sweet vermouth

 

 

 

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