Posts Tagged ‘Noilly Prat’

101 Best New Cocktails: Rose Colored Glasses by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

Sunday, May 19th, 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.

Rose Colored Glassesrose colored glasses

Adapted from a recipe by Daniel Dufek, Hi Hat Lounge, Milwaukee, WI.

“Hey gaz, seeing as you’ve already tried this drink, I figured I’d throw it in the ring for the next edition of your book.  Thanks!” Daniel Dufek.

2 lemon twists (reserve 1 for garnish)

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Noilly Prat dry vermouth

7.5 ml (.25 oz) Lapsang Souchong Syrup*

2 dashes Angostura bitters

6 drops Bittercube Lemon Tree bitters

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

*Lapsang Souchong Syrup: Brew tea at normal strength.  Add an equal amount of granulated sugar.  Stir until dissolved. 

gaz sez:   I did, indeed, sample this drink.  It was a finalist cocktail at a Plymouth Gin competition, and I tried it in Chicago when I was traveling with the good folk at Pernod-Ricard USA on the Pioneers of Mixology roadshow.

The Lapsang Souchong Syrup is what really pulls this drink together, and the Plymouth provides a sturdy backbone that can easily support all the bitters here, without getting lost in the crowd.

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

World Class Bartender: Jimmy Barrat, Dubai

Friday, December 28th, 2012

 

Here’s a glimpse of Jimmy Barrat, 2012 World Class Finalist from Dubai, and one of the most creative bartenders I ever did see.

And here are the drinks he made for the Retro-Chic round

 

Rosita

 

Glass: Rocks

 

Garnish: Half slice of lemon orange and lime, and lime zest (discarded)

 

Method: Build over hand-cracked ice

 

30ml Don Julio Reposado

 

30ml Campari

 

15ml Noilly Prat

 

15ml Carpano Antica Formula

 

2 dashes Orange bitters

 

 

 

Pink Delilah

 

Glass: Martini

 

Garnish: Grapefruit zest

 

Method: Shaken and fine strain into chilled glass

 

50ml Tanqueray No. TEN

 

7.5ml Cointreau

 

2 dashes Grapefruit bitters

 

25ml Fresh Pink Grapefruit Juice

 

2.5ml 1.1 sugar syrup

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Posted in World Class Bartenders 2012 |