Posts Tagged ‘Punt E Mes’

101 Best New Cocktails: Moonage Daydream by Mats Lian, Stay at Home Bartender, Oslo, Norway

Tuesday, February 3rd, 2015

Moonage Daydream

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Mats Lian, Stay at Home Bartender, Oslo, Norway

Moonage Daydream Mats Lian - Copy

“This is a twist on the classic Hanky Panky cocktail, using a full bodied aged rum instead of gin,” Mats Lian.

45 ml (1.5 oz) Zacapa 23 rum

22.5 ml (.75 oz) Punt e MesMoonage Daydream - Copy

Scant 7.5 ml (.25 oz) Luxardo Fernet amaro

3 dashes Adam Elmegirab’s Aphrodite bitters

1 lemon twist, as garnish

Build on a big rock in double old-fashioned glass and stir until cold.  Add the garnish.

gaz sez:   Wow!  The Zacapa, Punt e Mes, and Fernet (Luxardo is a little drier than Branca), come together in harmony well, here—each of them allows the others to be heard without retiring into the background—but it’s the Aphrodite bitters that push this drink over the top and into the realm of super-heroes.  This is a keeper.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

World Class Bartenders, 2013: Nabil Ben El Khattab, Morocco

Monday, July 29th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

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Ben Nabil El Khattab, Morocco

Among them was this incredible mixture of Zacapa 23, Punt e Mes,  grapefruit bitters, honey, and cinnamon

made by Nabil Ben El Khattab, from Morocco

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Posted in World Class 2013 |

101 Best New Cocktails: Leaving Manhattan by Joanne Spiegel, Mercury Bar West, New York City.

Thursday, April 18th, 2013

Leaving Manhattan

Adapted from a recipe by Joanne Spiegel, Mercury Bar West, New York City.Leaving Manhattan

“Leaving Manhattan, as you know, won first place in the final for the Woodford Reserve Manhattan Experience. The challenge was to enhance or contrast the existing flavors and notes of Woodford Reserve.  It being a cold winter’s day when I pondered on this, I thought touching on chocolate and wood notes would be a good place to start. I felt the use of Punt E Mes would add to the sweetness but would also bring enough bittering elements that once combined with the bittering elements of the orange bitters I would achieve an intriguing balance—plus I read somewhere that Italians love drinking the stuff when eating dark chocolate so in it went!

“For the garnish I had found the dark chocolate stir sticks in a tea house and I thought with the use of the tea syrup and the chocolate already this a perfect fun garnish—the orange spiral added a pop of much needed color and personally I can’t get enough orange essence and oils when I sip bourbon.” Joanne Spiegel.

60 ml (2 oz) Woodford Reserve bourbon

15 ml (.5 oz) Punt E Mes

7.5 ml (.25 oz) dark crème de cacao

7.5 ml (.25 oz) Lapsang Smoked Tea Syrup*

2 dashes orange bitters

1 chocolate or orange flavored stir stick wrapped with orange spiral**

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

* For the Lapsang smoked tea syrup, combine 4 ounces hot strong lapsang souchong tea and 1/2 cup granulated sugar; stir to dissolve the sugar. Let cool to room temperature before using. Refrigerate leftovers.

**When preparing garnish, peel orange spiral next to glass so essential oils spray over glass and cocktail. Wrap spiral around chocolate stick and rest garnish on the lip of the glass off to one side.

 Note:  Bartenders from sixteen cities across the country came to The Dream Hotel in New York City to show off their twist on the Manhattan cocktail at the Woodford Reserve Manhattan Experience, an event presented by Woodford along with Esquire magazine, and it was New York bartender Joanne Spiegel of Mercury Bar West that took top honors.  gaz was a judge at this event, along with David Wondrich, Leo Robitschek of Eleven Madison Park, and Chris Morris, Master Distiller for Woodford Reserve.

 gaz sez: I wrote about this drink in the San Francisco Chronicle, and I was amused to see the following comment from a reader: I might order it in a bar, but to make this at home? Nah. I am not going to galavant all over Clement St. looking for some obscure tea to make some syrup.  Now I’m the first to admit that some cocktail recipes have gotten a bit out of control of late, but to think of Lapsang Souchong tea as being too exotic brought a smile to my face.  Look in your local bloody supermarket, man!  Joanne did a fabulous job with this drink, and she deserves a round of applause.  Let’s hear it for Joanne Spiegel!

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.

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Posted in 101 Best New Cocktails 2013 |

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.Loves Rival

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.

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Posted in 101 Best New Cocktails 2012 |