Posts Tagged ‘Luxardo maraschino’

101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK

Monday, October 21st, 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.

Mont Blanc Cocktail

Adapted from a recipe by Lee Morris, The Alchemist, Leeds, UK

“I created this cocktail for the 2013 Masters of Maraschino competition.  The name refers to the use of both French and Italian ingredients in the drink.  The Mont Blanc tunnel, of course, being a physical link between the two countries,” Lee Morris.Mont Blanc Lee Morris

45ml (1.5 oz) dried-apricot-infused Remy Martin VSOP cognac

15ml (.5 oz) Luxardo maraschino

15ml (.5 oz)  Cocci Americano

1 dash Fee Brothers Whiskey-Barrel-Aged Bitters

1 dash Regans’ Orange Bitters No.6

Burnt Chartreuse rinse

Flame a cocktail glass with Green Chartreuse sprayed from an atomizer.  Stir the remaining ingredients over ice and strain into the glass.

gaz sez:  I infused a cup of dried apricots into 750-ml of cognac to make this one, and although it wasn’t specified, I used green Chartreuse, as is my wont.  The whole thing came together beautifully with the Burnt Chartreuse rinse playing a far bigger role in this opera than I’d have guessed.

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

101 Best New Cocktails: Bikers Grove by Jen Riley, Red House/Le Tiki Lounge, Paris

Saturday, August 17th, 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.

Bikers Grove

Adapted from a recipe by Jen Riley, Red House/Le Tiki Lounge, Paris

“I was working for Candelaria at the point of conception of the Biker’s Grove and was invited to work for a large annual spirits event called Whiskey Live organised by Le Maison du Whisky in the September of last year (2012).  I was to be representing Tequila Ocho and asked to create a cocktail using the 2011 blanco.  I love the ideology of Ocho (producing tequila in the same manner that wine is produced and seeing just how much the ‘terroir’ affects the agave and the final outcome of the tequila) I wanted to create a fairly dry drink that would accentuate the earthiness of the tequila.  I played about with variations on other classics such as the Negroni and Manhattan but nothing seemed to do the tequila justice for me.  Then one night, rooting around the back of the fridge, I pulled out a bottle of aquavit and thought why not give it a go?  I immediately the loved the play-off between the caraway notes of the aquavit and the earthy spice of the Ocho, and so maraschino and grapefruit were added and the Bikers Grove was born.  I decided to express the oils from the grapefruit zest onto the interior of the glass, as when expressed onto the surface of the drink, the scent of the grapefruit overwhelmed the herbal and vegetal notes i was trying to highlight. Expressing the oils onto the interior of the glass added a fresh awakening note to the cocktail  without being over powering. I was also lucky enough to spend an evening with Tomas Estes at Candelaria.  Myself and my boyfriend (Joe) were out getting tacos there, when Adam (one of Candelaria’s owners) passed through and told me Tomas  was in the bar enjoying my cocktail and that I should come on through to say hello. We bobbed our heads in to say hello and ended up drinking a great deal of Bikers Groves.  Anecdotes were shared and the wonderful soiree saw Tomas and Joe arm wrestling in a candle lit corner of the bar! Brilliant!” Jen Riley

1 grapefruit twistBikers Grove

50 ml (1.7 oz) Ocho tequila blanco 2011

20 ml (.66 oz) aquavit

1 barspoon Luxardo maraschino liqueur

2 dashes Scrappy’s grapefruit bitters

1 green olive, as garnish

Serve in a chilled martini glass

Express the oil of the grapefruit twist onto the interior of a chilled cocktail glass, and discard the zest.  Stir the remaining ingredients over ice, strain into the pre-prepared glass, and add the garnish.

gaz sez:  Love the story behind this drink, and I’m so jealous that I wasn’t with Jen, Tomas, and Joe at Candelaria that night.  At least I’ve been able to sample this drink, though, and it’s a veritable doozy of a cocktail.  Ocho is such a fabulous tequila, and Jen merely decorates it with tiny tapestries of flavors that make this drink taste like a fine old country-western song.  There’s a banjo here, fiddles over there, a harmonica pipes up now and then, and you can hear washboards in the background keeping the beat.  Nice one, Jen.

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101 Best New Cocktails: Patriarch by Daniel Brancusi, Vitae, New York City

Monday, May 20th, 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.

PatriarchPatriarch

Adapted from a recipe by Daniel Brancusi, Vitae, New York City.

67.5 ml (2.25 oz) Rittenhouse rye whiskey

15 ml (.5 oz) Luxardo maraschino liqueur

10 ml (.33 oz) English Bishop*

1 dash Angostura bitters

1 dash orange bitters

1 large orange twist, as garnish

Stir over ice and strain into a chilled coupe. Add the garnish.

*English Bishop: Stud an orange with about 40 cloves and bake at 205 degrees C (400 degrees F) until golden brown. Quarter the orange and place in a saucepan with 750 ml of port. Simmer for 20 minutes and then add about 200 g (1 cup) of sugar. Cool and bottle.

gaz sez: I’d never made English Bishop before testing this recipe, and I’m here to tell you I’ll be making it again.   After trying the cocktail a couple of times, and deciding it’s one of the best new drinks I’ve tasted this year, I added cognac to the remaining Bishop—50:50 ratio—and sipped it for a nightcap when I felt I deserved it.  Okay, I sipped it every night till it was all gone . . .  Nice one, Daniel!

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101 Best New Cocktails: An Affair to Remember by Ladislav Piljar, American Bar, Savoy Hotel, London

Wednesday, July 4th, 2012

An Affair to Remember

Adapted from a recipe by Ladislav Piljar, American Bar, Savoy Hotel, London, UK.

“Drink created at the American Bar during one of those amazing romantic nights… Enjoy :)” Ladislav Piljar.

20 ml (.66 oz) fresh lemon juice

20 ml (.66 oz) pink grapefruit juice

10 ml (1 teaspoon) caster (AKA superfine) sugar

30 ml (1 oz) G. Miclo poire eau de vie

20 ml (.66 oz) Luxardo maraschino liqueur

1 egg white

2 dashes Peychaud’s bitters, as garnish

1 grapefruit twist, as garnish

Stir the juices and sugar first until well dissolved. Add the remaining ingredients. Dry-shake, then add ice and shake again hard. Fine-strain into a chilled half flute glass. Add the garnishes.

gaz sez: Strange brew, indeed, Laddy! Ladislav Piljar and I go back a few years. He’s one of the myriad fabulous Slovak bartenders who are scattered around some of the best cocktail bars in the world. This drink shows his genius. How many other bartenders would use an eau-de-vie as the base spirit? Very few, methinks, yet everything comes together beautifully in this drink. Well done, Laddy!

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