Posts Tagged ‘Martini & Rossi’

101 Best New Cocktails: Barflies Cocktail by Adam Hrapko, Zuma, Dubai, UAE

Sunday, March 15th, 2015

Barflies Cocktail

Adam Hrapko, Zuma, Dubai, UAE

“This cocktail is dedicated to the book about biggest icon of Czechoslovakia bartending. The book about Rudolf Slavik is actually his biography. He came from a poor family and always wanted to travel abroad he liked sun and sand but he never got there.  That’s why I chose Ron Zacapa XO as the perfect base for this cocktail.  Then I chose Pedro Ximenez because sherry is one of the oldest ingredients for use in cocktails and it nicely lifts up the taste of the Zacapa.  I added a neutral vermouth with almost no acidity and for sourness, I added fresh orange juice balanced with chocolate bitters. Serving over diamond ice which represents Quetzaltenango, the place where Zacapa is finished.   The link to Rudolf Slavik lies in his cocktail, The Leviathan which he presented in a competition on the ship, Leviathan, and won this worldwide competition.”

“Rudolf Slavik worked at the George V in Paris as a chef-bartender hosting famous artists, politicians, and investors and he was recognized worldwide in bartending community.  He was friends with Frank Meier for example, and he was famous for his international mixing passport that he gave to his guests.  That’s how he got his bar-flies sitting at his bar for ever and ever.  That’s why I named this drink The Barflies Cocktail.  Now Rudolf is more recognized by Czechoslovak community such as Alex Kratena, Stan Vadrna, Erik Lorincz, etc.”

50 ml (1.7 oz) Ron Zacapa X.OBarflies Cocktail - Copy

20 ml (.66 oz) Pedro Ximenez sherry

15 ml (.5 oz) Martini & Rossi sweet vermouth

15 ml (.5 oz) fresh orange juice

3 dashes chocolate bitters

2 orange twists, as garnish

Stir all ingredients over chunk ice in mixing glass, strain into a chilled champagne coupe glass containing 1 diamond ice-cube.  Release the oils from 1 orange twist onto the top of the drink, and discard the twist. Tie the 2nd twist into a butterfly shape and attach it to the rim of the glass.

gaz sez:  This is a beautiful tribute to Rudolf Slavik, and it works well with, or without, the orange juice.  Try it.  You’ll like it.  Promise.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

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

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Posted in 101 Best New Cocktails 2012 |

101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin

Monday, February 11th, 2013

Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.

“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.

30 ml (1 oz) Johnnie Walker Black Label scotch whiskyimages[3]

7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky

22.5 ml (.75 oz) Martini & Rossi Rosso vermouth

10 ml (.33 oz) Drambuie

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) egg whites

2 dashes Angostura bitters

1 dash Angostura orange bitters

1 lemon, as garnish

Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.

gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.

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 |

101 Best New Cocktails, 2012: Watercress & Elderflower Martini by Robert Merjavy, Chester, UK.

Thursday, July 5th, 2012

Watercress & Elderflower Martini

Adapted from a recipe by Robert Merjavy, The Best Western Premier Queen Hotel, Chester, UK.

“Drink must be cold, slightly green and cloudy. This drink was invented by Robert Merjavy on December 2010 in Chester UK.” Robert Merjavy.

Handful fresh watercress

4 lime wedges

10 ml (.33 oz) Belvoir elderflower organic cordial

40 ml (1.33 oz) Tanqueray gin

15 ml (.5 oz) Martini & Rossi Extra Dry vermouth

Fresh watercress leaves, as garnish

At first muddle the watercress and lime with the elderflower cordial, which will release flavour and colour out of the watercress. Add ice and remaining ingredients. Shake vigorously and double-strain into a chilled cocktail glass rimmed with black pepper. Add the garnish.

Gaz sez: Watercress, watercress, watercress! I loves me some watercress. It’s not all that well known in the USA, but it is gettable, and it is grow-able, too. In the UK, where I was raised, it’s a very common item at the greengrocer’s store, so I’m very familiar with watercress. In terms of this drink, watercress is one of the freshest tasting “leafy things” I know, and when you throw some elderflower, some Tanqueray, and some vermouth at it, it does a four-way tango with them all. If you’ve never sampled watercress, I envy you your first taste of the Watercress & Elderflower Martini.

And for the nerds out there, go to www.watercress.com where you’ll find wonderful little nuggets such as this: “Watercress is believed by many to be an aphrodisiac. In Crete, islanders swear by its powers and ancient recipes are handed down from one generation to the next. In the 1970s, an Arab prince was reputed to have had special consignments flown out from the UK, presumably to help him satisfy his harem! And in Hampshire England, its special powers are part of folklore.”

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |