Posts Tagged ‘Talisker’

101 Best New Cocktails: Third Day in Taipei by Aaron Feder, OUNCE Taipei, Taiwan

Wednesday, December 18th, 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.

Third Day in Taipei

Adapted from a recipe created by Aaron Feder when he designed the cocktail menu at OUNCE Taipei, Taiwan

Third Day in Taipei Aaron Feder

“A super smokey and lightly peaty scotch cocktail with just a kiss of bitter orange. The glass is filled with smoke from barrel ageing sticks just before it is served.  It is the house cocktail at “OUNCE” Taipei in Taiwan. I designed their cocktail program and trained all the bartenders from scratch in Western style classic cocktails during the life of my contract. I wrote the cocktail on my third day in the country and it quickly became the favorite.”

Third Day in Taipei

1.5 ounces Oban 14-yr-old scotch

.5 ounces Talisker scotch

.5 ounces Pierre Ferrand Dry Curacao

2 dashes Angostura bitters

2 dashes Regan’s orange bitters No. 6

1 Barrel aged cocktail stick (http://tuthilltown.gostorego.com/barrel-aged-cocktail-kit-refill.html)

Stir spirits and bitters over ice.  Use a torch to light the age stick; blow out the flame and hold a snifter upside down over the stick to fill it with smoke.  Now quickly strain the cocktail into the smoke filled glass in front of the guest.

gaz sez:  I knew nothing of these aging sticks until I saw this recipe.  They’re pretty nifty, I think, though I haven’t had time to experiment with them as aging agents.  I love Aaron’s ingenuity that drove him to set fire to these things, though!  The make-up of the rest of this drink is, I believe, a sign of things to come.  Mixing and matching different bottlings of scotch seems to be quite the way to go these days.  Aaron pulled this off admirably.

Sign Up for Gaz' Email Newsletter

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

101 Best New Cocktails: Loch Ness by Lee Peare, Harry’s on the Green, Dublin

Monday, February 11th, 2013

Adapted from a recipe by Lee Peare, Harry’s on the Green, Dublin, Ireland.

“I got the idea whilst drinking a Pegu Club in a bar in Scotland on a surf trip. It was a cold foggy day with the fire lighting. The drink has a blend of slight sweetness and bitterness blended with a heavy smoke.” Lee Peare.

30 ml (1 oz) Johnnie Walker Black Label scotch whiskyimages[3]

7.5 ml (.25 oz) Talisker 10 Year Old scotch whisky

22.5 ml (.75 oz) Martini & Rossi Rosso vermouth

10 ml (.33 oz) Drambuie

10 ml (.33 oz) fresh lemon juice

10 ml (.33 oz) egg whites

2 dashes Angostura bitters

1 dash Angostura orange bitters

1 lemon, as garnish

Add all ingredients into Boston glass, dry shake, add cubed ice then shake hard. Double-strain into a chilled cocktail glass. Garnish by zesting a thin spiral of a whole lemon zest starting at the top, allowing it to twist itself across the top of the glass to add aroma of the drink whilst also creating the humps of the Loch Ness monster in the foam created by the egg whites.

gaz sez: I’m not sure how drinking a Pegu Club cocktail in Scotland on a surfing trip could lead to this drink. Perhaps Lee had eight or twelve Pegu Clubs? However he did it, though, he did it very well indeed, and the touch of Talisker comes on strong in the glass here. This is a very well-constructed cocktail.

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.

facebook twitter = @gazregan

 

gaz regan, 101 Best New Cocktails, Mixellany, bartender, cocktail

Tags: , , , , , , , ,
Posted in 101 Best New Cocktails 2012 |

101 Best New Cocktails: Kiss the Skye by Esther Medina Cuesta, Roux at Parliament Square, London

Saturday, January 26th, 2013

Adapted from a recipe by Esther Medina Cuesta, Roux at Parliament Square, London, UK.

“Colin Dunn came to my bar and asked me to create an aperitif with Talisker for the ‘Talisker vs Borough Market’ consumer tasting. He named the drink. The public reaction was really good. Many of them said they will make it for dinner parties at home. And it worked out very well in my menus. Slainte!” Esther Medina Cuesta.Kiss the Skye

3 medium sage leaves

45 ml (1.5 oz) Talisker 10 year old scotch whisky

55 ml (1.83 oz) Lillet Blanc

Slap the sage, throw it into a mixing glass, add liquids and ice, stir. Strain into a frozen cocktail glass.

gaz sez: Sage, sage, sage, sage, sage. I loves me some sage, I do. This extraordinary drink works really well as a hot toddy, too. Be careful, though, it’s one of those potions that keeps you going back for more. And more. And more.

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.

facebook twitter = @gazregan

 

 

Tags: , , , , , ,
Posted in 101 Best New Cocktails 2012 |

World Class Bartender: Tim Philips, Australia

Sunday, January 20th, 2013

35 Tim Philips, Australia extra

Here’s Tim Philips, Australia’s finalist in Rio, and ultimately the winner of World Class 2012.

Let me take time here to say something from the heart: 

Tim Philips: Nobody Does it Better.  Nobody.

Here are Tim’s recipes from the Retro-Chic round:

Morning Glory Fizz

Glass: Collins

Garnish: None

Method: Dry shake, wet shake and top with soda

60ml TaliskerTim Philps wins - Copy

20ml Lemon juice

20ml Gomme

10ml Egg white

Dash Absinthe

Soda to top

 Hot Toddy Australis

Glass: Toddy

Garnish: Cinnamon quill

Method: Muddle ginger, combine remaining ingredients and strain

50ml Johnnie Walker Gold Label

30ml Hot water

15ml Honey

1 Cinnamon quill

Thumbnail Ginger

Tags: , , , , ,
Posted in World Class Bartenders 2012 |

World Class 2012: Supawit Muttarattana,Thailand

Friday, October 12th, 2012

 

Here’s a picture I took of Supawit Muttarattana, this year’s finalist from Thailand.  Supawit was very intense behind the bar, but after he finished concentrating on the job at hand, he always had a fabulous smile on his face.

These are the recipes he used in the Classic Chic round:

Classic Chic – Bloody Mary

Glass: Highball

Garnish: Lemon wedge

Method: Build over cubed ice

45ml Ketel One

120ml Tomato juice

10ml Lemon juice

3 dashes Tabasco

2 dashes Worcestershire sauce

3 pinches Salt

3 pinches Pepper

 

Twisted Chic – Mary by the Sea

Glass: Rocks

Garnish: Cherry Tomato, Olive, Celery

Method: Throw then pour over ice

30ml Talisker 10

90ml Tomato juice

15ml Lemon juice

1 barspoon Balsamic vinegar

1 dash Tabasco

1 pinch Chilli

1 pinch Salt

3 pinches Pepper

Tags: , , , , , ,
Posted in World Class Bartenders 2012 |

Jesper Host, Norway: World Class 2012

Sunday, August 12th, 2012

 

Jesper Host, this year’s finalist from Norway, showed strong when he made a Spruce Goose Martini for Ueno-San and me.  It was nice and smoky, and very complex (pictured on right)

Here are a couple of Jesper’s recipes for the Retro-Chic round.

Classic Chic – Aviation

Glass: Martini

Garnish: Lemon zest

Method: Shake and strain

40ml Tanqueray No. TEN

20ml Maraschino

10ml Crème de violette

30ml Lemon juice

 

Twisted Chic – Blood of a Scotsman

Glass: Cocktail

Garnish: Maraschino cherry

Method: Stir and strain

35ml Talisker 10

20ml Dry vermouth

10ml Elderflower liqueur

7.5ml Campari

Tags: , , , , , ,
Posted in World Class Bartenders 2012 |