Posts Tagged ‘Lillet’

101 Best New Cocktails: War Of The Roses by Nick Caputo, The Priory Tavern, London

Friday, November 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.

War Of The Roses

Nick Caputo, The Priory Tavern, London

“A modern take on the Clover Club using the contemporary Beefeater 24.  Using a green oolong tea as the base for the fresh raspberry syrup and a different citrus, it highlights the qualities of the gin’s unique character and gives a modern fresh take on an old classic.  Although I didn’t enter it into this year’s Beefeater Competition it was my idea to take a classic Clover Club (i am still searching for someone that dislikes the drink 🙂 ) and twisting it to fit the gin—playing on the history of the gin, the cocktail and America’s role on cocktail history.War of the Roses

“My idea started with the basic drink, replacing the citrus and with grapefruit to bring out that clean fresh note in 24, then using oolong to work with the raspberries which gives it that crisp fresh grassy spice and earthy profile which pushes the juniper and gin to the forefront whilst still being balanced and refreshing.  The Lillet rosé was added to give it some complexity and depth on the finish; to tie the citrus, earthy juniper and tannin from tea, making the flavour linger.

“In terms of the name I liked the idea of the cocktail boom in America pre prohibition when the Clover Club first said to have been created and the great rivalry America and Britain always had pre 1900’s. The idea that Gin was typically a British thing and the American’s were using it to create such beautiful libations – it felt natural especially since James’s Burrough’s Beefeater was one of the most iconing London Dry Gin’s available to twist it with 24. Using its botanicals to highlight its strengths and show the modernization in gin by altering this classic to fit.

“The tea in particular being something that the British were known for after first getting tea from the orient originally as green tea but by the time it returned home it was dried and black. So when Beefeater’s Master Distiller incorporated this into Beefeater 24 by using Japanese Sensha tea and Chinese Green tea in its production, it was something to highlight the great journey of tea export Britain had by using it in the drink, almost reflecting the gin’s travel to America through its own export.

“So this rivalry and history brought me to the name War of the Roses… it uses traditional ingredients in a modern way, illustrates two great nations rivalry and coming together to create tasty drinks and also nods to Britain’s heritage.” Nick Caputo

50ml (1.7 oz.) Beefeater 24 gin

25ml (.85 oz.) fresh white grapefruit juice

25ml oolong green tea raspberry syrup*

10ml Lillet rosé

1 egg white

1 lemon twist, as an aromatic garnish

1 lemon twist, as an aromatic garnish

rose petals, as garnish

Dry shake, add ice and shake hard.  Strain into a chilled coupette and add the aromatic garnishes, discarding the twists after expressing their oils onto the drink.  Sprinkle rose petals around the drink for garnish.

*Oolong Green Tea Raspberry Syrup

Brew 1 cup of oolong green tea in a small saucepan.  Add 1 cup of fresh raspberries, and cook on low heat till the raspberries dissipate.  Add 1 cup of caster (superfine) sugar, stir until the sugar dissolves, and strain the syrup through a double layer of dampened cheesecloth.  Store in the refrigerator.

gaz sez:  Yeah, right, what Nick said.  This is the second green-tea drink I’ve loved this year.  Pretty astounding when you consider that I hate green tea . . .

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

101 Best New Cocktails: The Glorious Socialite by Benjamin Davies, Oddfellows Chester, Cheshire, UK

Sunday, June 2nd, 2013

Glorious SocialiteSee 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 Glorious Socialite

Adapted from a recipe by Benjamin Davies, Oddfellows Chester, Cheshire, UK.

“A well-balanced and spicy aperitif-style drink, loosely based around a dry Manhattan. The majority of these ingredients before you can be found in your Nan’s drinks cupboard, which inevitably makes this drink cool.” Benjamin Davies.

35 ml (1.17 oz) Jameson Irish whiskey

20 ml (.66 oz) Aperol

12.5 ml (.42 oz) puerto fino dry sherry

5 ml (.17 oz) Lillet Blanc

1 drop Fee Brothers Whiskey Barrel Aged bitters

1 lemon twist

Shake all ingredients hard and fine-strain into a chilled cocktail glass. Squeeze the twist over the drink, then discard.

gaz sez:   Well, my Nan wasn’t much of a one for Aperol, but I think she’d have enjoyed this quaff.  There’s a bit of a céilidh going on in this glass, but the sherry pulls it all together, making sure that no one gets out of hand.  Nice on, Benjamin.

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

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.

facebook twitter = @gazregan

 

 

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Posted in 101 Best New Cocktails 2012 |

World Class Bartender: Dennis Zoppi, Italy

Friday, December 28th, 2012

Dennis Zoppi, Italy’s finalist in the 2012 Diageo World Class Bartender competition, certainly has a flair for the dramatic!

Classic Chic – Vesper Martini

Glass: Martini

Garnish: Lemon zest

Method: Shake and strain

60ml Tanqueray No. TEN

15ml Ketel One vodka

7.5ml Lillet Blanc

 

Twisted Chic – Bloody Experience

Glass: Old fashioned

Garnish: Tomato flower, basil leaf and lemon glass stick

Method: Thrown and strained

45ml Ketel One vodka

90ml Tomato juice

15ml Grapefruit juice

10ml Sugar syrup

5ml Tio Pepe Fino sherry

4 drops Worcester sauce

5 dashes celery salt

2 dashes white pepper

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Posted in World Class Bartenders 2012 |

101 Best New Cocktails, 2012: El Momento Perfecto by Daniel Bovey, Sahara Bar, Reading, UK.

Tuesday, December 18th, 2012

El Momento Perfecto

Adapted from a recipe by Daniel Bovey, Sahara Bar, Reading, UK.

“I am a cocktail bartender in the UK. I have a cocktail in the Bacardi Legacy final and was hoping that I could get you to mention it in your newsletter? All the info on why I chose this drink, inspiration, a vid of me making it and other sources are all on my website (http://www.elmomentoperfecto.co.uk/). If you need anything from me please let me know.” Dan Bovey.

45 ml (1.5 oz) Bacardi Superior rum

25 ml (.83 oz) Lillet Blanc

20 ml (.66 oz) Byrrh

10 ml (.33 oz) Campari

4 dashes orange bitters

1 barspoon strong marmalade

1 lemon twist, as garnish

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

gaz sez: Here’s a complex treat if ever there was one. I must admit to being a big marmalade fan, and that’s the element that binds this cocktail together, I believe. The Bacardi is merely a spicy backdrop for this drink, but she serves her purpose well. Byrrh, on the other hand, brings a lot to this party, and it’s now available in the USA—a good search engine will find it for you. Big thanks to Eric Seed (Haus Alpenz: alpenz.com) for making so many almost-forgotten ingredients back to the shelves. You’ve done the bartending community a big service, Eric.

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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Posted in 101 Best New Cocktails 2012 |

World Class 2012: Bert Jachman, Austria

Tuesday, November 13th, 2012

Here’s a glimps of Bert Jachman, 2012 finalist from Austria, and below you can see the recipes he used in the cocktail mastery round, and a picture of Ueno-San and me sharing a sip of Bert’s fabulous DCI Swizzle!

20th Century Cocktail

Glass: Coupette

Garnish: Lemon twist

Method: Shake and double strain

50ml Tanqueray No. TEN

25ml Lillet blanc

15ml Crème de Cacao

25ml Lemon juice

 

DCI Swizzle

Glass: Julep tin

Garnish: Cherry, mint sprig

Method: Wash cup with mint leaves then discard, add lemongrass and mint leaves, add all ingredients except the tequila and some crushed ice, stir with the lemon grass then pour over the tequila. Top with more crushed ice.

50ml Don Julio reposado tequila

10ml Mozart Black Chocolate Liqueur

1 bar spoon Vanilla essence

3 dashes Grapefruit bitters

1 fresh Lemongrass

20 Mint leaves

20ml Agave syrup

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Posted in World Class Bartenders 2012 |

La Vie en Rose, Harry Glockler’s Signature Cocktail for the G’Vine Summer Ball, 2012

Wednesday, July 25th, 2012

G’Vine Gin Connoisseur Program World Finals 2012

Finalists’ Signature Cocktails for the G’Vine Summer Ball

Harry Glockler, Riva Bar, Berlin

La Vie en Rose

40 ml G’Vine Floraison

20 ml Lillet Rosé

Dash Eau de vie de Framboise

Dash Grenadine

Mix all ingredients with ice in a mixing glass and strain

into a martini glass.

Garnish with a single raspberry afloat a white rose petal.

40 ml G’Vine Floraison

20 ml Lillet Rosé

Dash Eau de vie de Framboise

Dash Grenadine

Mix all ingredients with ice in a mixing glass and strain

into a martini glass.

Garnish with a single raspberry afloat a white rose petal.

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Posted in G'Vine Cocktails 2012, gaz's Cocktail Book |

Isis by by Grant Dingwall, New Zealand.

Monday, June 25th, 2012

This is one of 2011’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.

Isis

Adapted from a recipe by Grant Dingwall, Corner Bar,Auckland,New Zealand.

“A martini-styled drink named after the Egyptian goddess who was worshipped as the ideal mother and wife, also the patron of nature and magic.” Grant Dingwall.

45 ml (1.5 oz) Tanqueray No. TEN gin

15 ml (.5 oz) Chamomile and Jasmine Infused Dry Vermouth*

10 ml (.33 oz) Lillet Blanc

Stir over ice and strain into a chilled vintage cocktail coupe.

*Chamomile and Jasmine Infused Dry Vermouth: Pour one 750-ml bottle Dolin vermouth over 2 teaspoons chamomile tea leaves and 2 teaspoons jasmine tea leaves. Let stand for 1.5 to 2 hours, tasting while infusing to make sure the tea doesn’t overpower the vermouth too much. Strain, bottle, and keep in the fridge for up to 2 months.

gaz sez:  Simple and beautiful.  This one’s a very subtle masterpiece, and its beauty lies in the fact that Grant didn’t go overboard.  I would have been so tempted to add a dash of orange bitters in this drink, but that would have thrown the whole thing out of whack.  Well done, Grant.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |