Posts Tagged ‘michter’s’
101 Best New Cocktails: Loves Rival by Tim Robinson, Twist London Ltd, London
Monday, February 11th, 2013
Adapted from a recipe by Tim Robinson, Twist London Ltd, London, UK.
“This drink varies wildly with the amount of smoke you use, so go easy at first… You’re looking for smoky undertones, not a bonfire night.” Tim Robinson.
30 ml (1 oz) Michter’s Single Barrel rye whiskey
20 ml (.66 oz) Punt E Mes
5 ml (.17 oz) simple syrup
Pinch applewood chips
Small pinch finely grated dried lemon rind
Dash Fee Brothers grapefruit bitters
1 lemon twist, as garnish
Build the rye, Punt E Mes, and syrup in a Boston glass and load with ice. Prepare the applewood chips and lemon rind into a smoking gun. Hold the tin over the glass and direct a small amount of smoke into the glass. Seal the tin and shake for 20 seconds. Strain into a chilled coupette and drop the bitters onto the finished cocktail. Rim the glass with the twist, then add as garnish.
gaz sez: Heed Tim’s words here—too much smoke can kill this cocktail, but when you get it right, this is one doozy of a drink. The Michter’s forms a fine backbone here, and it stands up to the Punt E Mes very nicely, indeed. Well done, Tim. It’s almost like you know what you’re doing!
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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Tags: 101 best new cocktails, bartender, cocktail, gaz regan, michter's, Michter's Single Barrel rye whiskey, Mixellany, Punt E Mes, Tim Robinson
Posted in 101 Best New Cocktails 2012 |
101 Best New Cocktails, 2012: Cherry Cobbler by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.
Sunday, September 23rd, 2012
Cherry Cobbler
Adapted from a recipe by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.
“The bitter-sweet flavor of the Luxardo cherries works really well with the ruby port and the rye. The orange bitters and the orange flower water brighten this cocktail and add to its complexity. Delicious in summer or winter!!” Cris Dehlavi.
2 Luxardo cherries
1 quarter-sized orange peel
30 ml (1 oz) Michter’s Real rye whiskey
30 ml (1 oz) ruby port
4 to 5 drops Regans’ Orange Bitters No. 6
4 to 5 drops orange flower water
Muddle the cherries and orange peel in a short glass. Add remaining ingredients, then fill glass with ice; stir briefly.
gaz sez: The Luxardo cherries and the orange flower water are the ingredients that really make this cocktail come alive. They band together to release a beautifully flowery perfume note that reaches the nose as the port-whiskey combination fair glides down the throat. This baby will go down well with your Manhattan-sipping regulars, I think.
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.
Tags: 101 best new cocktails, gaz regan, michter's, Michter's Real rye whiskey, Michter's Rye, Mixellany, Regans’ Orange Bitters No. 6
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails, 2012: Cardamom and Orange Rye Flip by Adrian Orr, Boudoir, Glasgow, Scotland
Sunday, September 23rd, 2012
Cardamom and Orange Rye Flip
Adapted from a recipe by Adrian Orr, Boudoir, Glasgow, Scotland.
10 cardamom pods
1 orange half
40 ml (1.33 oz) Michter’s Real rye whiskey
15 ml (.5 oz) Grand Marnier
20 ml (.66 oz) fresh lemon juice
15 ml (.5 oz) simple syrup
1 egg
Muddle the cardamom and orange in a mixing glass. Add ice and the remaining ingredients. Shake and double-strain into a chilled champagne coupette.
gaz sez: If you’ve tasted Regans’ Orange Bitters No. 6, you’ll know that I’m very fond of marrying oranges with cardamom, so this drink is a natural fit for this year’s 101 Best New Cocktails. Although Adrian doesn’t call for it, I recommend that you dry shake this to emulsify the egg thoroughly before adding ice to your mixing glass. Everything else about this potion comes together intuitively, and the ingredients indicate a good sense of taste on the part of Adrian Orr. Nicely put together, Adrian.
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.
101 Best New Cocktails, 2012:
Tags: 101 best new cocktails, Adrian Orr, gaz regan, Grand Marnier, michter's, Michter's rye whiskey, Mixellany
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
101 Best New Cocktails, 2012: Age of Reason by Han Shan, B-Side, New York City
Monday, July 2nd, 2012
Age of Reason
Click here to subnmit a recipe for possible inclusion in next year’s Annual Manual
Adapted from a recipe by Han Shan, B-Side, New York City, NY.
“The spicy Michter’s rye is the backbone while the cognac smooths the rough edges a bit and the sweet herbaciousness of the Chartreuse(s) play off the spicy bittersweet of the Cochi, with the tiki-inspired bitters doing something alchemical that nothing else on my bar quite did to bring it all together. The lemon oil swipe gives it a brightness in the nose upon first sip and mostly stands back after that as you enjoy this (hopefully) balanced and delicious, easy-drinking, amber-colored quaff.
The drink is named for Tom Paine to recognize the coming together of French & American ingredients. I should have endeavored to find something English to put in there to really make the case but then I’ll call that one the ‘Tom Paine.’
BTW, for me, ‘generous barspoon’= about 1/4 oz. but I always have trouble nailing that with my jigger and one can use a tiny bit less or more to suit one’s tastes. The barspoon works for me. Last note is that the only way you can get one of these (or a decent Manhattan or Sidecar or whatever) at our friendly neighborhood beer-n-shot dive B-Side where I’m currently tending is to alert me ahead of time so I can bring the ingredients with me from home… which I sometimes do.” Han Shan.
60 ml (2 oz) Michter’s rye whiskey
15 ml (.5 oz) Pierre Ferrand Cognac Ambre
15 ml (.5 oz) Cochi Americano
1 generous barspoon green Chartreuse
1 generous barspoon yellow Chartreuse
10 drops Bittermens Elemakule Tiki bitters
1 lemon twist
Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.
gaz sez: The combination of straight rye whiskey and a great (really great) cognac, immediately reminds me of a Vieux Carré, but the similarity ends right there. Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction. It’s a drink that brings a smile to my face., NY.
“The spicy Michter’s rye is the backbone while the cognac smooths the rough edges a bit and the sweet herbaciousness of the Chartreuse(s) play off the spicy bittersweet of the Cochi, with the tiki-inspired bitters doing something alchemical that nothing else on my bar quite did to bring it all together. The lemon oil swipe gives it a brightness in the nose upon first sip and mostly stands back after that as you enjoy this (hopefully) balanced and delicious, easy-drinking, amber-colored quaff.
The drink is named for Tom Paine to recognize the coming together of French & American ingredients. I should have endeavored to find something English to put in there to really make the case but then I’ll call that one the ‘Tom Paine.’
BTW, for me, ‘generous barspoon’= about 1/4 oz. but I always have trouble nailing that with my jigger and one can use a tiny bit less or more to suit one’s tastes. The barspoon works for me. Last note is that the only way you can get one of these (or a decent Manhattan or Sidecar or whatever) at our friendly neighborhood beer-n-shot dive B-Side where I’m currently tending is to alert me ahead of time so I can bring the ingredients with me from home… which I sometimes do.” Han Shan.
60 ml (2 oz) Michter’s rye whiskey
15 ml (.5 oz) Pierre Ferrand Cognac Ambre
15 ml (.5 oz) Cochi Americano
1 generous barspoon green Chartreuse
1 generous barspoon yellow Chartreuse
10 drops Bittermens Elemakule Tiki bitters
1 lemon twist
Stir over ice and strain into a chilled cocktail glass. Run the twist around the rim of the glass, then discard.
gaz sez: The combination of straight rye whiskey and a great (really great) cognac, immediately reminds me of a Vieux Carré, but the similarity ends right there. Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction. It’s a drink that brings a smile to my face.
Tags: Chartreuse, Cochi Americano, gaz regan, Han Shan, michter's, Pierre Ferrand
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |