Posts Tagged ‘St. Germain’

101 Best New Cocktails: The Trainspotter by Thomas Newcomb, The Continental Room, Fullerton, CA.

Wednesday, November 13th, 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.

The Trainspotter

Adapted from a recipe by Thomas Newcomb, The Continental Room, Fullerton, CA.

Trainspotter Thomas Newcomb

“This original cocktail is my twist on the classic Brooklyn cocktail.  The name has no direct relevance to the cocktail but hey, Trainspotting was/is an amazing film so there.” Thomas Newcomb.

60 ml (2 oz) Dickel Ryetrainspotter

22.5 ml (.75 oz) St. Germain

15 ml (.5 oz) Cherry Heering

7.5 ml (.25 oz) Fernet Branca

1 Grapefruit twist, as garnish

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

gaz sez:  Once again, it’s the Fernet that brings everything together in this drink, and the Dickel Rye provides a sturdy backbone—nicely done, Thomas.

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101 Best New Cocktails: Not Coming Home by Tim Rabior, Oddfellows, Miami Beach

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.

Not Coming Home

Adapted from a recipe by Tim Rabior, Oddfellows, Miami Beach

Not Coming Home Tim Rabior

“I came up with this one while working at Sanctuaria in St. Louis. I was on an absinthe kick and was trying to make cocktails with it that were more palatable to the common consumer than just absinthe, sugar and water. The name comes from lyrics in Every Time I Die’s song White Smoke, though I found it applicable to this drink as well,” Tim Rabior.

45 ml (1.5 oz) Dolin Blanc

22.5 ml (.75 oz) St. George absinthe

22.5 ml (.75 oz) St. Germain

4 Dashes Cortas Orange Flower Water

1 grapefruit twist, as garnish

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

gaz sez:  Absolutely brilliant use of absinthe here.  Brilliant.  It’s there, but it plays nice with its friends in the Not Coming Home.  Very impressive.

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101 Best New Cocktails: Ward 9 by Jinjur Van Vogelpoel, Red House, Paris

Wednesday, June 26th, 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.

Ward 9

Adapted from a recipe by Jinjur Van Vogelpoel, Red House, Paris.Ward 9

“This drink was created for a New Orleans themed cocktail night we did, and follows along the Last Word/Final Ward lines, named the Ward 9 after the New Orleans neighborhood that was gutted by Katrina,” Jinjur Van Vogelpoel

25 ml (.85 oz) Rye Whiskey

2o ml (.7 oz) Green Chartreuse

15 ml (.5 oz) St. Germain

20 ml (.7 oz) fresh lemon juice

egg white (approx 20 ml/.7 oz)

3 dashes Parfait Amour or good crème de violette*

Dry shake, then shake with ice and strain into a chilled “small high ball”.  (In France we have these elegant, tall pastis glasses which hold about 200 ml/7 oz*)  Top with 3 dashes of Parfait Amour or good crème de violette.

* “The Parfait Amour is a bit tricky. Originally we were using a bizarre old brand of which the name escapes me and that seems to have vanished off the face of the earth (we found it in a dusty old liquor store in Paris along with Creme de Noyaux and all sorts of rare goodies). This particular Parfait Amour was extremely floral and violet-esque, and which no other brand we’ve tried has matched. I suggest therefore, that it be replaced with a good Crème de Violette instead, as the drops on top are more to add fragrance and an extra touch of weirdness than anything else,” Jinjur Van Vogelpoel

gaz sez:   I have to be honest here: Anyone with a name like Jinjur Van Vogelpoel will be included in 101 BNC.  It’s too good of a name to pass on.  And he works at Red House, one of my fave joints in Paris.  Add to this the fact that the Ward 9 is a damned spectacular drink—the Parfait Amour/Crème de Violette aromatic garnish will just blow you away—and you have a dead certainty.

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101 Best New Cocktails, 2012: Elderflower Tickle by Curtis Cheney, Del Frisco’s, Fort Worth, TX.

Tuesday, December 18th, 2012

Elderflower Tickle
Adapted from a recipe by Curtis Cheney, Del Frisco’s, Fort Worth, TX.

1/2 lime, quartered

3 to 5 mint leaves

60 ml (2 oz) St. Germain

120 ml (4 oz) champagne

Squeeze lime pieces into an ice-filled shaker. Add mint and St. Germain. Hard-shake for 7 seconds until the mint has been broken up into very small pieces. Pour into chilled cocktail glass at the same time as you add champagne.

gaz sez: How very simple, and how very elegant, too. This drink comes together beautifully.

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: Devil’s Soul by Ted Kilgore, Taste, St. Louis, MO.

Thursday, October 18th, 2012

Devil’s Soul

Adapted from a recipe by Ted Kilgore, Taste, St. Louis, MO.

“This drink falls into the category I like to call short and evil. Created for Halloween.” Ted Kilgore.

45 ml (1.5 oz) Rittenhouse rye whiskey

15 ml (.5 oz) Sombra mezcal

15 ml (.5 oz) Averna amaro

7.5 ml (.25 oz) St. Germain

7.5 ml (.25 oz) Aperol

1 orange twist, as garnish

Stir over ice for 30 to 45 seconds and strain into a chilled coupe. Flame the twist over the drink, then add as garnish.
gaz sez: Yet again Ted Kilgore, the Crazy Bastard from Missouri, put together ingredients that absolutely positively do not belong in the same glass. And yet again he’s come up with a fabulous drink. Well done, Ted. You Crazy Bastard.

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: Bustier by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia

Monday, August 27th, 2012

Bustier
Adapted from a recipe by Alicia Leslie and Amy Eldridge, The Ranstead Room, Philadelphia, PA.

“A riff on the Boulevardier, which is itself a riff on the Negroni. Pronounced the French way, it shares with its namesake a way of captivating your attention.” Alicia Leslie.

45 ml (1.5 oz) Plymouth gin

22.5 ml (.75 oz) Cocchi Americano

22.5 ml (.75 oz) St. Germain

1 dash rhubarb bitters

1 grapefruit twist, as garnish

Stir over plenty of ice and strain into a chilled cocktail glass. Add the garnish.

gaz sez: According to my old friend Ted “Dr. Cocktail” Haigh (http://www.imbibemagazine.com/): “One amply palatable drink of that milieu, The Boulevardier, appeared in Harry’s 1927 bar guide, Barflies and Cocktails. It was the signature drink of Erskine Gwynne, expatriate writer, socialite and nephew of railroad tycoon Alfred Vanderbilt. Gwynne edited a monthly magazine, a sort of Parisian New Yorker, named The Boulevardier . . . Obviously, this is a Negroni with bourbon in lieu of gin. The Negroni, however, would not see print for another 20 years, and Americans had never heard of Campari in 1927.”

Well, you learn something every day, don’t you? Especially when Doc Cocktail is around.

The Bustier, though, is a horse of a very different color, and it doesn’t remind me of a Negroni in the least—Cocchi Americano and St Germain are a far cry from Campari and sweet vermouth. In the Bustier, though, we see Plymouth gin providing a very sturdy base, and playing the genial host to the other two ingredients, which wrestle each other on the tongue, each vying for attention. The result is one very complex potion that deserves applause. Well done, guys.

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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