Posts Tagged ‘Moses Laboy’

101 Best New Cocktails: Cuzco Humming Bird by Moses Laboy, Los Americanos, New York.

Wednesday, September 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.

Cuzco Humming Bird

Cuzco Humming Bird Moses

Adapted from a recipe by Moses Laboy, Los Americanos, New York.

“This a fantastic, refreshing cocktail with a nice energy kick 🙂  I hope to see my cocktail/name among the other great 100 cocktails,” Moses Laboy.

60 ml (2oz) Pisco brandyCuzco Humming Bird

22.5 ml (.75 oz) coca-tea simple syrup*

7.5 ml (.25 oz) mint simple syrup

22.5 ml (.75 oz) fresh lemon juice

2 dashes Angostura bitters

1 fresh mint sprig, as garnish

Pour into a large tiki/piragua glass.  Add crushed ice, swizzle, top with more ice, garnish and serve.

*Coca-Tea Simple Syrup

Infuse 10 Coca tea bags and 2 yerba mate tea bags in .6 litre (2 1/2 cups) boiling water, and add .3 liter (1 1/3 cups) granulated sugar, and stir to dissolve.  Allow to cool to room temperature, remove the tea bags, and store in the refrigerator.

gaz sez:   I had no idea that coca tea was legal here in the USA, and boy, oh boy, does it work well in this drink.  Brings back fabulous memories of the Urubamba Valley when I visited Peru with Diego and Elisa Loret de Mola a few years ago. I’ll be sipping this one on a regular basis.

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

101 Best New Cocktails: Japanese Mule by Moses Laboy, Red Rooster, New York City

Sunday, January 20th, 2013

Japanese Mule

Adapted from a recipe by Moses Laboy, Red Rooster, New York City.

“This is my contemporary play on the Moscow Mule and the Gin-gin. I developed this cocktail a little over a year and a half ago and it has created quite the fan base. Cheers!” Moses Laboy.Japanese Mule

1- to 1.5-inch piece fresh ginger

 4 to 5 basil leaves

45 ml (1.5 oz) Yamazaki whisky

15 ml (.5 oz) fresh lime juice

15 ml (.5 oz) simple syrup

2 splashes Peychaud’s bitters

Ginger beer

1 basil leaf, as garnish

Muddle the ginger, then add the basil and lightly muddle in. Add ice and the remaining ingredients except ginger beer. Strain over fresh ice into a collins glass. Top with ginger beer, stir briefly, and add the garnish.

gaz sez: Japanese whisky, as I learned during my fabulous trip to Tokyo and Kyoto last year, is all about balance and harmony, and Moses Laboy really nailed this cocktail on both those fronts, with the Peychaud’s handily adding a few dimensions of complexity to the drink. Nicely crafted, Moses.

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 |