Posts Tagged ‘Regans’ Orange Bitters No. 6’

101 Best New Cocktails: Mont Blanc Cocktail by Lee Morris, The Alchemist, Leeds, UK

Monday, October 21st, 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.

Mont Blanc Cocktail

Adapted from a recipe by Lee Morris, The Alchemist, Leeds, UK

“I created this cocktail for the 2013 Masters of Maraschino competition.  The name refers to the use of both French and Italian ingredients in the drink.  The Mont Blanc tunnel, of course, being a physical link between the two countries,” Lee Morris.Mont Blanc Lee Morris

45ml (1.5 oz) dried-apricot-infused Remy Martin VSOP cognac

15ml (.5 oz) Luxardo maraschino

15ml (.5 oz)  Cocci Americano

1 dash Fee Brothers Whiskey-Barrel-Aged Bitters

1 dash Regans’ Orange Bitters No.6

Burnt Chartreuse rinse

Flame a cocktail glass with Green Chartreuse sprayed from an atomizer.  Stir the remaining ingredients over ice and strain into the glass.

gaz sez:  I infused a cup of dried apricots into 750-ml of cognac to make this one, and although it wasn’t specified, I used green Chartreuse, as is my wont.  The whole thing came together beautifully with the Burnt Chartreuse rinse playing a far bigger role in this opera than I’d have guessed.

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101 Best New Cocktails: Banana Buckmeister by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Monday, October 21st, 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.

Banana Buckmeister

Adapted from a recipe by Gorge Camorra, Cloud9 bar, Geelong, Victoria, Australia

Banana Buckmeister Gorge Camorra

“This was my entry for Jagermeister ‘master of the hunt’ competition, which I was fortunate enough to win.  Yes I know, banana liqueur!   It actually was a hit.” Gorge Camorra.

45 ml (1.5 oz) JägermeisterBanana Buckmeister

15 ml (.5 oz) Joseph Catron banana liqueur

60 ml (2 oz) freshly pressed orange juice

3 dashes Regans’ orange bitters No. 6

1 orange twist, as garnish

Shake over ice and strain into a chilled cocktail glass.  Add the garnish

gaz sez:  I met Gorge at the 2013 G’Vine Gin Connoisseurs bartender competition, and he impressed all hell out of me.  He’s not only a fabulous bartender and a creative genius, he’s an all-around good guy who takes lots of time to help others in his community.  This drink is just spectacular, and the idea of marrying Jägermeister and banana liqueur is just inspired.  I confess to not using the specific brand of liqueur that Gorge specifies when I tested this one, but I dare say that the drink will work well with near-as-darn-it any brand.  Nicely done, Gorge.  I’m proud to call you my friend on so many levels.

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101 Best New Cocktails: Old Fashioned No. 6 by Oron Lerner, Mapal Bar,Haifa, Israel

Monday, April 22nd, 2013

 Old Fashioned No. 6Old Fashioned No 6

Adapted from a recipe by Oron Lerner, Mapal Bar,Haifa, Israel.

“I did this for TotC’s Truly Old Fashioned entry, which is sadly the only one open to any bartenders and not just US ones. I sent this recipe for an Old Fashioned contest and was looking for a way to create something modern, new and still true to the Old Fashioned.

“I recently tried and enjoyed Guiseppe Gonzalez’s Trinidad Sour, using 1.5 oz of Angostura Aromatic Bitters, and the guests around here have recently found the Seelbach cocktail to be very pleasing so I decided to try and reverse the ratios in an Old Fashioned and create a recipe that uses bitters by the ounces. Yours was first on the list and sampling the bitters straight, I came up with the recipe. The cognac rounds the flavors, the sweetness balances the bitters and the smoky flavor adds a pop to the drink. Looking for a fitting garnish I found a jar of Bergamot peels infusing and gave it a try, which added perfumy scents and it just ended up splendid.

“I currently run the Mapal bar. Mapal is an abbreviation of ‘waterfall,’ but could also be short for ‘Word of Mouth,’ which is exactly what it is, a very small (20 seat), quiet bar, focusing on providing a cocktail atmosphere at reasonable prices. We are a speakeasy styled bar, so no address and no publicity, but we occasionally do open cocktail nights in other bars and are usually a great success, by local standards of course.” Oron Lerner.

30 ml (1 oz) Regans’ Orange Bitters No. 6

30 ml (1 oz) V.S. cognac

22.5 ml (.75 oz) Demerara & Smoked Tea Syrup*

1 orange twist, as garnish

Build in an old-fashioned glass over a large chunk of ice. Add the garnish.

*Demerara & Smoked Tea Syrup: Combine 200 g (1 cup) demerara sugar, 240 ml (1 cup) water, and 1 tablespoon smoked tea leaves (I use Du Tigre, but any other variety such as Lapsang Souchong can be used) in a saucepan. Dissolve sugar in water and continue cooking until almost boiling. Filter, let cool, and bottle.

gaz sez:   I know young Oron from the G’Vine Gin Connoisseur Program, and I can vouch for the fact that he’s a great sport, and a fabulous bartender, too.  This guy is one of the few bartenders who has been experimenting with using large amounts of bitters in their new creations, and he’s got a good handle on how to make this work.  I think that it’s Oron’s Demerara & Smoked Tea Syrup that binds this one together and gives it a sturdy backbone, though.  It’s a very well-constructed drink.

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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101 Best New Cocktails, 2012: Cherry Cobbler by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.

Sunday, September 23rd, 2012

Cherry Cobbler
Adapted from a recipe by Cris Dehlavi, M Restaurant and Bar, Columbus, OH.

“The bitter-sweet flavor of the Luxardo cherries works really well with the ruby port and the rye. The orange bitters and the orange flower water brighten this cocktail and add to its complexity. Delicious in summer or winter!!” Cris Dehlavi.

2 Luxardo cherries

1 quarter-sized orange peel

30 ml (1 oz) Michter’s Real rye whiskey

30 ml (1 oz) ruby port

4 to 5 drops Regans’ Orange Bitters No. 6

4 to 5 drops orange flower water

Muddle the cherries and orange peel in a short glass. Add remaining ingredients, then fill glass with ice; stir briefly.

gaz sez: The Luxardo cherries and the orange flower water are the ingredients that really make this cocktail come alive. They band together to release a beautifully flowery perfume note that reaches the nose as the port-whiskey combination fair glides down the throat. This baby will go down well with your Manhattan-sipping regulars, I think.

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, 2012: Black Lodge by Tommy Klus, Kask, Portland, OR.

Saturday, August 25th, 2012

Black Lodge

Adapted from a recipe by Tommy Klus, Kask, Portland, OR.

“This was part of a cocktail that was going to be two versions. While I have not perfected the White Lodge yet, the Black Lodge remains a favorite at Kask. I’d say it lives in the Manhattan family, using Cynar and Regans’ as the bitters and the 400 year old recipe of rouge adds a nice subtle hint of the bittered cherry. The White Lodge was going to be an un-oaked clear spirit version.” Tommy Klus.

45 ml (1.5 oz) Michter’s Single Barrel rye whiskey

15 ml (.5 oz) Cynar

15 ml (.5 oz) Roi René Rouge cherry liqueur (by Combier)

15 ml (.5 oz) Carpano Antica Formula

1 dash Regans’ Orange Bitters No. 6

1 orange twist, as garnish

Stir quietly over ice and strain over a large piece of ice resting in a chilled double old-fashioned glass. Squeeze the twist over the drink, then add as garnish.

gaz sez: Big thanks to Tommy Klus for turning me onto a liqueur I’d never heard of before I saw this recipe. The Combier Rouge is pretty darned fabulous. Here’s what their web site says about the product:

Roi René Rouge’s all-natural cherry liqueur recipe has never been modified from the original 17th century ingredient list and manufacturing process developed by the highly revered Benedictine nun, Reverend Mother Gautron of the Benedictine Abbey of Saumur. Comprised of a blend of hand-picked wild guignes cherries from France and morello cherries from southern England (chosen for their sweet and sour flavors), Roi René Rouge is a gentle but sweet cherry liqueur that will make any cocktail blush.

And it’s this cherry liqueur that provides the bond that’s needed to wed the Cynar and the Carparno Antica Formula (and the fabulous orange bitters, of course . . .). Meanwhile the Michter’s rye, complete with top hat and whip, is the ringmaster in this drink. It’s a benevolent dictator, though, and although it’s impossible to ignore its power and its glory, this whiskey allows all the other ingredients to have their time in the spotlight, too.

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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