Posts Tagged ‘Laphroaig’

101 Best New Cocktails: Papa Needs a New Pair of Shoes by Patrick Halloran, The Belcourt Theatre, Nashville, TN.

Wednesday, April 24th, 2013

Papa Needs a New Pair of ShoesPapa Needs A New Pair of Shoes

Adapted from a recipe by Patrick Halloran, The Belcourt Theatre, Nashville, TN.

“Christened by a coworker’s girlfriend who, upon smelling the rinse, said the drink smelled like a shoe.

“The Belcourt Theatre is one of the oldest independently owned movie theatres in the South, and it is the only such theatre in Nashville. We specialize in foreign, independent, arthouse and repertory cinema, 99% of which we still project in 35mm instead of digital. While perhaps not a bar in the strictest definition, we have a “full” bar which I’ve spent the last two years trying to improve. It is a slow and uphill battle, but I’m trying. Drinks like this, while simple, are starting to get customers in the habit of asking for something beyond a Jack and Coke.  

            “Since the ingredients are so simple, I searched up and down to make sure I didn’t accidentally invent someone else’s drink before I submitted this. The only one that came close was from the Washington Square Tavern which uses Overholt, Fernet, and demerara. Coincidentally the drink is called the Feet First! Apparently those three ingredients invoke feet to bartenders?” Patrick Halloran.

45 ml (1.5 oz) Old Overholt rye whiskey

15 ml (.5 oz) Fernet Branca

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

22.5 ml (.75 oz) fresh lemon juice

14 drops Fee Brothers Old Fashion bitters

Laphroaig scotch whisky (for rinse)

Shake vigorously over ice and double-strain into a chilled coupe that has been rinsed with Laphroaig.  

gaz sez:   Hmm . . .  Feet, huh?   I always thought that Laphroaig—which I happen to adore—smelled more like a 3rd-world clinic filled with cigar smoke.  Each to his own, I guess.  I confess to using Bulleitt rye when I tested this drink, and there’s quite a difference between Bulleitt and Overholt, but what the hell.  This is my style of drink.  I love it.  Simple as that.

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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.

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