Posts Tagged ‘Lustau Pedro Ximenez sherry’

101 Best New Cocktails: 53 Souvenirs by ms. franky marshall, The Dead Rabbit/The Tippler, New York

Sunday, August 4th, 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.

53 Souvenirs

Adapted from a recipe by ms. franky marshall, The Dead Rabbit/The Tippler, New York53 Souvenirs CREDIT TO Jennifer Mitchell

Photo credit: Jennifer Mitchell

“53 Souvenirs screams fall and winter and can certainly get you through the colder months, but is also approachable year round.  This cocktail is meant to be a shoulder to lean on, a port in a storm, a blanket of warmth to envelope yourself in, perhaps even a crystal ball. Because there’s a lot going on in the glass, this is a cocktail made to linger over, escape… to help you remember (or forget).  After all, deliciousness has no time limit !” franky marshall.

45 ml (1.5 oz)  Louis Royer Force 53 Cognac

15 ml (.5 oz) Lustau Pedro Ximenez Sherry

4 drops “A L’Olivier” Walnut Oil*

2 Dashes Miracle Mile Chocolate Chili bitters

1 Dash Angostura Bitters

Oil from 1 lemon twist, as an aromatic garnish

Stir over ice and strain into a chilled old-fashioned glass**.  Add the garnish, discarding the twist after expressing the oils over the surface of the drink.

*Use a dedicated dropper or sipper straw to add the walnut oil, thus making sure your measurements are correct.

**”You can also serve this over one large ice cube, but personally, i like how this drink changes in the glass as it warms up.” franky marshall.

ms. franky

Large Format:

After pouring out 1 oz Cognac, add 1 oz Walnut Oil to 750 ml Cognac.  Let sit for 5-6 hours, agitating once every hour.  Strain all through coffee filters to remove excess oil.

gaz sez:  First off I should mention that ms. franky is a personal friend, and a fellow-bartender at New York’s Dead Rabbit.  That said, I should note that this drink is awesome, and it’s made in a style tht we don’t see too often these days.  franky doesn’t use smoke and mirrors.  There’s no caramelized agave syrup smoked with smoldering rooibos tea leaves in this drink.  It’s a simple affair.  My favorite kind of drink.

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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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Posted in 101 Best New Cocktails 2013 |