Posts Tagged ‘Lagavulin’

World Class Bartenders: Emil Seth Åreng, from the Rex Bar and Grill, Sweden

Wednesday, October 30th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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And some of those drinks were made by

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Emil Seth Åreng, from the Rex Bar and Grill, Sweden

Emil Seth Åreng has worked in the industry for eight years, learning the craft from studying other bartenders and working alongside many of the ‘greats’ of the industry. No stranger to the WORLD CLASS programme, Emil has competed in the Regional Final for the past three years benefiting from the workshops that help take the business forward and being inspired by gurus such as Ueno Hidetsugu, Angus Winchester, Eric Lorinz and Max La Rocca. He is deeply inspired by the many great Swedish bartenders including those from Little Quarter, The Flying Elk, Tjoget, Puta Madre and last year’s WORLD CLASS finalist, Boudy Ghostine. Emil is from a very small town in Northern Sweden – the only part of the country where the famous yellow “cloudberry” grows – an ingredient he used with success in his winning cocktail.

And here’s one of the drinks he made for us while we were cruising the Med (It’s a doozy!)

When In Ibiza (this drink was paired with a chocolate dessert)

Glass: Martini

Garnish: Cherry

Method:Muddle sugar with bitters, then add hazelnut liqueur to make a quick syrup. Then add Lagavulin, then coffee beans. Add ice and stir for a long time. Strain.

40ml Lagavulin Single Malt Scotch whisky

1 Raw sugar cube

4 dash Angostura bitters

10ml Hazelnut liqueur

 

 

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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.

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