Posts Tagged ‘Pedro Ximenez sherry’

101 Best New Cocktails: St. Joseph’s by Chris Hannah, French 75 Bar , New Orleans

Saturday, October 5th, 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.

St. Joseph’s

Adapted from a recipe by Chris Hannah, French 75 Bar , New Orleans

St. Josephs Chris Hanna

“St. Joseph’s Day is an interesting holiday in New Orleans.  We have a lot of Catholic Churches building Food Altars for the holiday and it’s to recognize St. Joseph for providing food to the Sicilian immigrants while they were suffering when arriving in New Orleans in the early 1800’s.  So, I created this digestive cocktail and I figured that St. Joseph’s is a good name for it.  If you’ve ever seen pictures of a New Orleanian Food Altar you’d understand.” Chris Hannah

30 ml (1 oz) CynarSt. Josephs

15 ml (.5 oz) Aperol

15 ml (.5 oz) Averna

15 ml (.5 oz) Pedro Ximenez sherry

1 orange twist, as garnish

Stir over ice and strain into an ice-filled brandy snifter.  Add the garnish.

gaz sez:  Chris also submitted a recipe that he created for Alex Day, one of my partners in the gaz bar project, but this St Joseph’s cocktail really tickled my fancy.  It’s a great demonstration of what can be done if you really know your ingredients.  Few people would put all four of these items together in one glass, but they party together really well, the sherry acting as a dance partner for all three of the bitters in this drink.  You’re a class act, Chris Hannah.

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

101 Best New Cocktails: El Habano by Julien Lopez, Papa Doble, Montpellier, France

Friday, October 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.

El Habano

Adapted from a recipe by Julien Lopez, Papa Doble, Montpellier, France

“[I’m a] big fan of rum and cigars, [so] the idea of this cocktail was to reproduce the entire range of aromatic Cuban cigars through a beverage of character.  To do this I use an old rum with rich aromas, Pedro Ximenez sherry for notes of dried fruit, and to add complexity, bitters aged in oak whiskey barrels for aromatic persistence and a little bit of brown sugar molasses.  The glass is sprayed with particularly peaty whiskey to make any side “cigar burn” to the entire cocktail.  Finally, a long orange peel will take place to provide the necessary freshness.  This Cocktail is on the Papa Doble (Cocktail bar from Montpellier) menu for more than a year and was recognized in 2012 trophies bar in France,” Julien Lopez.

Ardbeg 10-year-old scotch, to rinse the glassEl Habano

50 ml (1.7 oz)  Banks “7 Golden Age” rum

50 ml (1.7 oz)  brown sugar canne syrup

50 ml (1.7 oz)  Pedro Ximenez sherry

4 dashes Fee Brothers Whiskey Barrel Aged Bitters

Sweet spices (Cinnamon, star anise, cocoa)

1 orange twist, as garnish

Rinse a whisky-tasting glass with the Ardbeg, then stir the ingredients over ice, and strain into the prepared glass.  Add the garnish.

gaz sez: This is my kinda drink.  Stout, strong, spicy, smoky, and you can play around with different combinations of spices to tailor-make it to suit your guest’s palate.  Great job, Julien!

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