Posts Tagged ‘Peychaud’s bitters’

101 Best New Cocktails, 2012: Butter Pecan Sazerac by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.

Monday, August 27th, 2012

Butter Pecan Sazerac

Adapted from a recipe by David Nguyen-Luu, Rockpool Bar and Grill, Perth, Victoria Park, Australia.

“Working for the Rockpool group, I have access to one of the best kitchens in Australia, guided by one of the best chefs in Australia (Neil Perry). Rockpool Bar and Grill has always been about twisted classics, thus I created this twist on one of my favourite classics. This is a great digestif with a very silky, buttery texture in the mouth and a great full-flavoured finish. Enjoy!! For more information on Rockpool visit Rockpool.com!” David Nguyen-Luu.

Absinthe, as rinse

30 ml (1 oz) Pecan-Washed Woodford Reserve Bourbon*

30 ml (1 oz) Hennessy VSOP cognac

15 ml (.5 oz) brandy de jerez

5 dashes Peychaud’s bitters

5 ml (.17 oz) sugar syrup

1 orange twist, as garnish

Rinse a sazerac glass with ice and absinthe. Shake over ice and double-strain into the glass. Run the twist over the rim of the glass, then add as garnish.

* Pecan-Washed Woodford Reserve Bourbon: Roast 200 g (8 oz) pecans at 350°F until golden. Melt 150 g (1.5 sticks) unsalted butter with 100 g (1/2 cup) muscovado sugar in a large pot. Stir in the nuts and one 750-ml bottle of Woodford Reserve bourbon. Let settle overnight in fridge. The next day, strain bourbon from butter and pecan mixture using muslin cloth, leaving pecan washed bourbon.

gaz sez: Jeez, this is one helluva drink, and yes, it’s worth going to the trouble of making the pecan-washed whiskey. It’s actually a very simple process, and the resultant drink is something that your customers are likely to return to your joint for over and over again.

It’s also great to hear how proud David is of the place where he works, and the chef there. Loyalty such as his comes only from great management. Congrats to David for this great twisted classic, and to the Rockpool group for being supportive of their workers.

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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Bitter Bite by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania

Sunday, August 5th, 2012

Bitter Bite

Adapted from a recipe by Daniel-Grigore Mostenaru, Bla Lounge @ Radisson Blu, Bucharest, Romania.

“This baby has a good new feel, and this sort of combinations gives a new perspective on the sour type drink.” Daniel-Grigore Mostenaru.

60 minutes Beefeater gin

30 minutes Jägermeister (from the freezer)

25 minutes Liquore Strega (from the freezer)

3 seconds Peychaud’s bitters

1 sour cherry, as garnish

Place all into a tin, add ice and throw the libation into an empty shaker, then pour back into the ice-filled shaker and throw again ( two throws otherwise you will over-dilute the concoction). Strain into a chilled cocktail glass and add the garnish.

*** throwing has nothing to do what so ever with the “roll it” or ”rock it” technique … it is a way of preparing a drink (similar to the Blazer, not including flames) ***

gaz sez: This particular Romanian cat has got my number, and he shouts it loud and clear. How can these bold flavors come together so damned well in the glass? Is he just lucky? Crazy, perhaps? Whatever gives here, Daniel-Grigore Mostenaru knows exactly how to get my attention. Last year I think I shouted him out as the Sid Vicious of the bar scene. And this year he just comes back for more, throwing conventions to the wind and playing his own tune. Luckily for us, it’s a melody that anyone with a heart that’s bold and true can hear. Keep ‘em coming, Sid.

 

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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101 Best New Cocktails: Axis & Allies by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

Sunday, July 22nd, 2012

Axis & Allies

Adapted from a recipe by Jesse Card, Salud! Bistro, Christiansted, St. Croix, USVI.

“This is my new favorite end of shift go-to drink. Well-balanced and titillating, it does its job to calm the nerves after a long night behind the bar. My reprieve from providing reprieve, as it were. The Genever provides such a strong backbone for the rest of the ingredients to settle upon, while the small splash of Riesling & citrus makes it sing. Cheers!” Jesse Card.

45 ml (1.5 oz) Bols Genever (Netherlands)

15 ml (.5 oz) Barolo Chinato (Italy)

7.5 ml (.25 oz) Bénédictine (France)

3 dashes Peychaud’s bitters (USA)

Dry Riesling (Germany)

1 lemon twist, as garnish (Unaffiliated, not like the Swiss were to WWII, more like David Bowie is to gender)

Stir all ingredients except the Riesling over ice and strain into a chilled coupe. Add a splash of Riesling and the garnish.

gaz sez: Jesse sure as heck knows how to float my boat—the bold combination of flavors in every ingredient (bar the Riesling) in this drink creates a battleground on the palate, and who would have thought it: The German Riesling jumps in there and calms everyone down! Fabulous. (Yes, the drink got extra points because Jesse mentioned Bowie . . . )

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, 101 Best New Cocktails 2012 |