Posts Tagged ‘Tanqueray No. TEN’
101 Best New Cocktails: Bloomsbury Fizz by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain.
Sunday, May 12th, 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.
Bloomsbury Fizz
Adapted from a recipe by Giuseppe Santamaria, Boutique Bar / Ohla Hotel, Barcelona, Spain. (picture ©George Restrepo)
“This cocktail is a modern version of a Fizz. Its name is inspired by the London district where Charles Tanqueray founded a small distillery in 1830 and Tanqueray was born.
This drink uncovers the sharpness of the citrus flavour of this gin, combined with the summery, fresh notes of basil, perfectly balanced with the velvet warm of the port. Perfect at any time the day. (Cocktail winner the Spanish Tanqueray Ten World Class Semifinal 2010.)” Giuseppe Santamaria.
6 fresh basil leaves (reserve 1 for garnish)
20 ml (.66 oz) gomme syrup
40 ml (1.33 oz) Tanqueray No. TEN gin
10 ml (.33 oz) fresh lemon juice
10 ml (.33 oz) fresh lime juice
1 large egg white
Dash soda water
20 ml (.66 oz) ruby port
a few basil leaves, as garnish
Smash the basil with the syrup in a mixing glass. Add ice, the gin, egg white, and lemon and lime juices. Shake vigorously and double-strain into a chilled coupette. Float the port then add the soda to the mixing glass to create a foam (in contact with the remains of the egg white) and float this foam on top. Add the garnish.
gaz sez: Tricky little number is this one–I’m not the best layerer in the business. Once it’s assembled, though, this is a stunningly fabulous drink—the T10 and the basil run a triathlon on the palate as they swim around and do a few wheelies before sprinting down the throat. Masterpiece material is this baby.
Tags: bartender, Boutique Bar, cocktail, DrinkWire, gaz regan, Giuseppe Santamaria, Ohla Hotel, Tanqueray No. TEN
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2013 |
World Class Bartender: Shigeki Yoshida, Japan
Saturday, February 9th, 2013
Here’s a look at Shigeki Yoshida, World Class Bartender from Japan
And this is one of the beautiful cocktails he made for Ueno-San and me in the Cocktail Mastery Round
Here are the recipes for the drinks that Shigeki served during the Retro-Chic round.
Classic Chic – Aviation
Glass: Cocktail
Garnish: Maraschino cherry
Method: Shake and strain
60ml Tanqueray No. TEN
10ml Maraschino
5ml Crème de violette
15ml Lemon juice
Twisted Chic – Silk Stocking for Breakfast
Glass: Cocktail
Garnish: Cinnamon powder
Method: Dry shake, wet shake and strain
60ml Don Julio Reposado
15ml Cream
10ml Maple syrup
2 Egg yolks
Tags: bartender, cocktail, Diageo, Don Julio, gaz regan, Shigeki Yoshida, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class Bartender: Vasilis Kyritsis, Greece
Saturday, February 2nd, 2013
Here’s a Glimpst of Vasilis Kyritsis, the 2012 finalist from Greece
This was one of Vasileios’ more intense moments!
And here are the resipes for the drinks he made for Ueno-San and me during the cocktail Mastery Round. They were pretty delicious drinks.
El Draque
Glass:
Garnish: Mint leaves
Method: Old Fashioned
60ml Zacapa 23
1 dash Aromatic Bitters
20ml Lime juice
Soda water to top
12 Mint leaves
2 barspoons White sugar
The Traditional Twist
Glass: Martini
Garnish: Sour cherry and traditional mastiha dessert and a dash of homemade orange flower on the side
Method: Shake and strain
50ml Tanqueray No. TEN
15ml Skinos Mastiha
15ml coconut Puree
3 dashes Homemade rose water 3 dashes
1 baspoon Homemade Greek sour cherry liqueur
10ml Lemon juice
Tags: Diageo, diageo's world class, Tanqueray No. TEN, Vasileios Kyritsis, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class Bartender: Harry Glocker, Germany
Tuesday, January 15th, 2013
Here’s a very serious-looking Harry Glocker, World Class Bartender from Germany. He’s not always this serious, though! Trust me on this!
Harry Glocker, Germany
Classic Chic: Clover Club
Glass: Cocktail
Garnish: Spray of orange flower water
Method: Shake & strain
45ml Tanqueray No TEN
2 Bsp. Raspberry syrup
15ml Lemon juice
15ml Sweet vermouth
Egg white
Twisted Chic: The Girl from Ipanema
Glass: Wine glass
Garnish: Seasonal fruit
Method: Shake and strain over crushed ice
60ml Ron Zacapa 23
10ml Grand Marnier
2 barspoons Raspberry syrup
½ Lemon muddled
Tags: Diageo, diageo. @worldClassLive, Harry Glocker, Tanqueray No. TEN, world class, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class Bartender: Dennis Zoppi, Italy
Friday, December 28th, 2012
Dennis Zoppi, Italy’s finalist in the 2012 Diageo World Class Bartender competition, certainly has a flair for the dramatic!
Classic Chic – Vesper Martini
Glass: Martini
Garnish: Lemon zest
Method: Shake and strain
60ml Tanqueray No. TEN
15ml Ketel One vodka
7.5ml Lillet Blanc
Twisted Chic – Bloody Experience
Glass: Old fashioned
Garnish: Tomato flower, basil leaf and lemon glass stick
Method: Thrown and strained
45ml Ketel One vodka
90ml Tomato juice
15ml Grapefruit juice
10ml Sugar syrup
5ml Tio Pepe Fino sherry
4 drops Worcester sauce
5 dashes celery salt
2 dashes white pepper
Tags: bartender, cocktail, Dennis Zoppi, Diageo World Class, Ketel One, Lillet, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Olivier Jacobs, Belgium
Thursday, December 27th, 2012
Olivier Jacobs,2012 Finalist from Belgium, was such a classy chappie, and his drinks were pretty classy, too.
Here are the recipes he used for the Retro-Chic round
Aviation
Glass: Cocktail
Garnish: Lemon zest
Method: Shake over ice, served neat
Menage à Trois
45ml Tanqueray No. TEN
20ml Marasquino
2bsp Creme de violette
13ml Lemon juice
Menage à Trois
Glass: Cocktail
Garnish: Basil leaves
Method: Shake over ice, served neat
45ml Tanqueray No. TEN
10ml Maraschino
10ml Crème de violette
20ml Lemon juice
15ml Egg white
5 Raspberries
5 Basil leaves
Tags: bartender, Diageo, gaz regan, Olivier Jacobs, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
101 Best New Cocktails 2012: Emerald City by Troy Tindal, Prairie Ale House, Minneapolis, MN.
Thursday, December 20th, 2012
Emerald City
Adapted from a recipe by Troy Tindal, Prairie Ale House, Minneapolis, MN.
1/4 Granny Smith apple
5 to 6 mint leaves
22.5 ml (.75 oz) orgeat syrup
15 ml (.5 oz) fresh lime juice
60 ml (2 oz) Tanqueray No. TEN gin
7.5 ml (.25 oz) green Chartreuse
1 mint leaf, as garnish
Muddle the apple, mint, orgeat, and lime juice well. Add ice and the remaining ingredients. Shake hard and double-strain into chilled cocktail glass. Add the garnish.
gaz sez: I love the way that the orgeat dances with the Chartreuse in this one, and the Tanqueray No. TEN shines right on through everything, too. For a relatively mild-mannered gin, it certainly makes its presence known here.
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: 101 best new cocktails, Chartreuse, gaz regan, Mixellany, Prairie Ale House, Tanqueray No. TEN, Troy Tindal
Posted in 101 Best New Cocktails 2012 |
World Class 2012: Pavol Kazimir, Dominican Republic
Monday, November 26th, 2012
Here’s a glimpse of Pavol Kazimir, 2012 finalist from the Dominican Republic. Pavol’s Mai Tai was a drink of great beauty!
These are the recipes that Pavol used in the retro-chic round.
Classic Chic – Mai Tai
Glass: Cocktail
Garnish: Lime slice, mint sprig
Method: Shake and strain
60ml Zacapa 23
22.5ml Cointreau
22.5ml Orgeat
15ml Lime juice
Twisted Chic – French 10
Glass: Flute
Garnish: Grapefruit zest
Method: Shake, strain and top up with tonic
60ml Tanqueray No. TEN
22.5ml Honey
10ml Lime juice
Tonic to top
Tags: Diageo, Pavol Kazimir, Tanqueray No. TEN, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class 2012: Tree Mao, China
Saturday, November 17th, 2012
Here’s a glimpse of Tree Mao, 2012 finalist from China, and a man who I’m proud to call a friend. Cheers, Tree!
The drink pictured over on the right was the cocktail that Tree made for Ueno-San and me in the Cocktail Mastery round–it was pretty fabulous. Below are the recipes that he used in the Retro-Chic round.
Classic Chic – Aviation
Glass: Martini
Garnish: Orange zest
Method: Shake and strain
50ml Tanqueray No. TEN
20ml Maraschino
20ml Lemon juice
1 barspoon Crème de Violette
Twisted Chic – Kiss in the Dark
Glass: Martini
Garnish: Orange zest, maraschino cherry
Method: Stir and strain
40ml Tanqueray No. TEN
20ml Dry Vermouth
15ml Apricot brandy
10ml Crème de Cassis
Tags: Diageo, Tanqueray No. TEN, Tree Mao, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Bert Jachman, Austria
Tuesday, November 13th, 2012
Here’s a glimps of Bert Jachman, 2012 finalist from Austria, and below you can see the recipes he used in the cocktail mastery round, and a picture of Ueno-San and me sharing a sip of Bert’s fabulous DCI Swizzle!
20th Century Cocktail
Glass: Coupette
Garnish: Lemon twist
Method: Shake and double strain
50ml Tanqueray No. TEN
25ml Lillet blanc
15ml Crème de Cacao
25ml Lemon juice
DCI Swizzle
Glass: Julep tin
Garnish: Cherry, mint sprig
Method: Wash cup with mint leaves then discard, add lemongrass and mint leaves, add all ingredients except the tequila and some crushed ice, stir with the lemon grass then pour over the tequila. Top with more crushed ice.
50ml Don Julio reposado tequila
10ml Mozart Black Chocolate Liqueur
1 bar spoon Vanilla essence
3 dashes Grapefruit bitters
1 fresh Lemongrass
20 Mint leaves
20ml Agave syrup
Tags: Diageo, Diageo World Class, Don Julio, gaz regan, Lillet, Tanqueray No. TEN, Ueno-San, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Giuseppe Santamaria, Spain
Thursday, October 25th, 2012
Here’s a picture of Giuseppe Santamaria, Spain
Another bartender with a fabulous smile, and a whole lot of style
These are the drinks that Giuseppe made for the Classic Chic round.
Classic Chic – Rob Roy
Glass: Martini
Garnish: Orange twist and cherry
Method: Stir all and strain
50ml Johnnie Walker Blue Label
25ml Sweet vermouth
2 dashes Angostura Bitters
Twisted Chic – My Tie
Glass: Old Fashioned
Garnish: Orange zest, cherry and mint leaves
Method: Shake and strain over crushed ice
50ml Tanqueray No. TEN
15ml Grand Marnier
15ml Orgeat
15ml Lime juice
Tags: Diageo, Diageo World Class, Giuseppe Santamaria, Johnnie Walker, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Tien Tiep Pham, Vietnam
Thursday, October 18th, 2012
Here’s a shot I took of Tien Tiep Pham, this year’s finalist from Vietnam. This guy did our craft real proud, and a better smile I’ve never seen on a bartender!
There are his recipes from the Retro-Chic round
Classic Chic – Whisky Sour
Glass: Old Fashioned
Garnish: Cherry and half lemon slice
Method: Shake and strain over cubed ice
60ml Johnnie Walker Gold Label
30ml Lemon juice
2 tbsp brown sugar
Twisted Chic – Sparkling Dimples
Glass: Martini
Garnish: Ginger, Buddha’s hand, lemon
Method: Muddle grapefruit, then shake rest of ingredients except champagne, strain and top with champagne
50ml Tanqueray No. TEN
30ml Champagne
15ml Sweet vermouth
3 pieces pink grapefruit
Tags: Diageo, gaz regan, Johnnie Walker, Johnnie Walker Gold Label, Tanqueray No. TEN, Tien Tiep Pham, WorldClassLive
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
World Class 2012: Stephon Scott, Trinidad
Thursday, October 11th, 2012
Here’s a glimpse of Stephon Scott, this year’s finalist from Trinidad & Tobago. Stephon was a finalist in 2011, too, and this year he really stepped up his game–it was fabulous to see how far he’d come in such short time. Stephon is also great at not taking himself too seriously, and knowing when it’s the right time for a little fun. Just look at his grin and you’ll understand!
These are Stephon’s recipes from the Classic Chic round:
Classic Chic – Clover Club
Glass: Coupette
Garnish: Raspberry
Method: Shake and strain
60ml Tanqueray No. TEN
22.5ml Lemon Juice
15ml Raspberry syrup
1 Egg White
1 barspoon Sugar syrup
Twisted Chic – Trini Lady
Glass: Coupette
Garnish: Nutmeg & cinnamon powder
Method: Shake and strain
45ml Ketel One
15ml Grand Marnier
30ml Lime Juice
15ml Sugar syrup.
Tags: Diageo, gaz regan, Grand Marnier, Ketel One, Stephon Scott, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Armando Archundia, Switzerland
Wednesday, October 3rd, 2012
Here’s a picture I shot of Armando Archundia, this year’s finalist from Switzerland. Armando was incredibly stylish behind the bar. He was a joy to behold.
These are his recipes from the Retro-Chic round
Classic Chic – Rob Roy
Glass: Martini
Garnish: Lemon zest and cherry
Method: Stir
50ml Johnnie Walker Blue Label
20ml Sweet vermouth
10ml Dry vermouth
2 dashes Angostura Bitters
Twisted Chic – My Last Word
Glass: Martini
Garnish: Cherry
Method: Shake and strain
40ml Don Julio Blanco infused with sage
10ml Green Chartreuse
10ml Maraschino liqueur
10ml Tanqueray No. TEN
20ml Lime juice
Tags: Armando Archundia, Diageo, Don Julio, gaz regan, Green Chartreuse, Johnnie Walker Blue Label, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
World Class 2012: Rikard Enell, Sweden
Wednesday, September 19th, 2012
Rikard Enell, the 2012 finalist from Sweden, really strutted his suff in Rio. Here are the drinks he made for Ueno-San and me in the Cocktail Mastery round.
Rikard Enell, Sweden
Bijou
Glass: Martini
Garnish: Lemon zest
Method: Stir all and strain
40ml Tanqueray No. TEN
22ml Sweet vermouth
18ml Green Chartreuse
Cloudy Crusta
Glass: Flute
Garnish: Lemon zest and sugar rim
Method: Shake all and strain
50ml Zacapa 23
18ml Lemon
5ml Orgeat
2 dashes Angostura Bitters
Tags: Diageo, Rikard Enell. gaz regan, Tanqueray No. TEN, world class, WorldClassLive, Zacapa 23
Posted in World Class Bartenders 2012 |
World Class 2012: Brent Perrimore, South Africa
Thursday, September 13th, 2012
Brent Perrimore, the 2012 finalist from South Africa, made a drink in an Ostrich egg for Ueno-San and me during the Cocktail Mastery round.
Pretty cool, huh?
The egg now sits on the bookcase next to my armchair. Thanks, Brent!
Here are Brent’s recipes from the Retro-Chic round.
Classic Chic – Aviation
Glass: Martini
Garnish: Cherry
Method: Shake and double strain into grapefruit peel-rubbed glass
50ml Tanqueray No. TEN
10ml Maraschino
5ml Crème de Violette
12.5ml Lemon juice
Twisted Chic – Ambitious One
Glass: Martini
Garnish: Lavender sprig
Method: Shake and double strain into Green Chartreuse-rinsed glass
37.5ml Tanqueray No. TEN
37.5ml Cloudy apple juice
12.5ml Sugar syrup
10ml Lemon juice
2 dashes Angostura Bitters
Tags: Brent Perrimore, Diageo, gaz regan, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
Leslie Cofresi, Puerto Rico: World Class 1012
Friday, August 24th, 2012
Here’s a look at Leslie Cofresi, the 2012 finalist from Puerto Rico. Leslie showed that Latin-American bartenders really stepped up their game this year–they were truly World Class. Here are a couple of the drinks he made in the Retro-Chic challenge
Classic Chic – The Last Word
Glass: Old Fashioned
Garnish: Lime peel
Method: Shake and strain over an oversized ice cube.
22.5ml Tanqueray No. TEN
22.5ml Green Chartreuse
22.5ml Maraschino Liqueur
22.5ml lime juice
Twisted Chic – El Presidente
Glass: Cocktail
Garnish: Grapefruit peel
Method: Stir and strain
45ml Don Julio Anejo
22.5ml Dry Vermouth
15ml Grand Marnier liqueur
7.5ml Grenadine
Tags: Chartreuse, Diageo, Don Julio, gaz regan, Leslie Cofresi, Tanqueray No. TEN, world class, WorldClassLive
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: Diageo, gaz regan, Jesper Host, Talisker, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
Denis Kryazhev, Russia: World Class 2012
Monday, August 6th, 2012
Denis Kryazhev, Russia: World Class 2012
Denis showed fabulous bartending skills in Rio this year, and he brought something else to the party that proved him to be a World Class Bartender beyond a shadow of a doubt: A great sense of humor. Denis always wore a great big smile, and, through his translator, he was very quick with a cheeky line, a quip, or a funny observation. Here are a couple of his recipes.
Classic Chic – Last Word
Glass: Cocktail
Garnish: Lime peel spiral and cherry
Method: Shake and double strain
50ml Tanqueray No. TEN
25ml Green Chartreuse
25ml Maraschino
25ml Fresh lime
Twisted Chic – 3M
Glass: Cocktail
Garnish: Lemon zested and floated, a cherry
Method: Stir and strain
50ml Ketel One Citroen
15ml Pimm’s No. 1
25ml Sweet vermouth
10ml Maraschino
1 dash Orange bitters
25ml Lime juice
Tags: Chartreuse, Denis Kryazhev, Diageo, gaz regan, Ketel One, Pimm's, Russia, Tanqueray No. TEN, WorldClassLive
Posted in World Class Bartenders 2012 |
Aki Eguchi, Singapore: World Class 2012
Thursday, August 2nd, 2012
Aki Eguchi from Singapore showed fabulous style and creativity in Rio this year at the Global World Class Finals. Here are a couple of his recipes:
Classic Chic – Singapore Sling
Glass: Sling
Garnish: Lemon wheel
Method: Shake and strain
45ml Tanqueray No. TEN
20ml Cherry Brandy
10ml Benedictine
60ml Pineapple juice
Twisted Chic – Lucy and Ricky
Glass: Martini
Garnish: 2 cherries
Method: Shake and strain
45ml Bulleit Bourbon
10ml Cranberry juice
4 barspoons Maraschino Cherry Syrup
Tags: Aki Eguchi, Bulleit Bourbon, Diageo, gaz regan, Tanqueray No. TEN, world class, WorldClassLive
Posted in World Class Bartenders 2012 |
101 Best New Cocktails, 2012: Watercress & Elderflower Martini by Robert Merjavy, Chester, UK.
Thursday, July 5th, 2012
Watercress & Elderflower Martini
Adapted from a recipe by Robert Merjavy, The Best Western Premier Queen Hotel, Chester, UK.
“Drink must be cold, slightly green and cloudy. This drink was invented by Robert Merjavy on December 2010 in Chester UK.” Robert Merjavy.
Handful fresh watercress
4 lime wedges
10 ml (.33 oz) Belvoir elderflower organic cordial
40 ml (1.33 oz) Tanqueray gin
15 ml (.5 oz) Martini & Rossi Extra Dry vermouth
Fresh watercress leaves, as garnish
At first muddle the watercress and lime with the elderflower cordial, which will release flavour and colour out of the watercress. Add ice and remaining ingredients. Shake vigorously and double-strain into a chilled cocktail glass rimmed with black pepper. Add the garnish.
Gaz sez: Watercress, watercress, watercress! I loves me some watercress. It’s not all that well known in the USA, but it is gettable, and it is grow-able, too. In the UK, where I was raised, it’s a very common item at the greengrocer’s store, so I’m very familiar with watercress. In terms of this drink, watercress is one of the freshest tasting “leafy things” I know, and when you throw some elderflower, some Tanqueray, and some vermouth at it, it does a four-way tango with them all. If you’ve never sampled watercress, I envy you your first taste of the Watercress & Elderflower Martini.
And for the nerds out there, go to www.watercress.com where you’ll find wonderful little nuggets such as this: “Watercress is believed by many to be an aphrodisiac. In Crete, islanders swear by its powers and ancient recipes are handed down from one generation to the next. In the 1970s, an Arab prince was reputed to have had special consignments flown out from the UK, presumably to help him satisfy his harem! And in Hampshire England, its special powers are part of folklore.”
Tags: 101 best new cocktails, Belvoir elderflower organic cordial, gaz regan, Martini & Rossi, Robert Merjavy, Tanqueray, Tanqueray No. TEN
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2012 |
Isis by by Grant Dingwall, New Zealand.
Monday, June 25th, 2012
This is one of 2011′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.
Isis
Adapted from a recipe by Grant Dingwall, Corner Bar,Auckland,New Zealand.
“A martini-styled drink named after the Egyptian goddess who was worshipped as the ideal mother and wife, also the patron of nature and magic.” Grant Dingwall.
45 ml (1.5 oz) Tanqueray No. TEN gin
15 ml (.5 oz) Chamomile and Jasmine Infused Dry Vermouth*
10 ml (.33 oz) Lillet Blanc
Stir over ice and strain into a chilled vintage cocktail coupe.
*Chamomile and Jasmine Infused Dry Vermouth: Pour one 750-ml bottle Dolin vermouth over 2 teaspoons chamomile tea leaves and 2 teaspoons jasmine tea leaves. Let stand for 1.5 to 2 hours, tasting while infusing to make sure the tea doesn’t overpower the vermouth too much. Strain, bottle, and keep in the fridge for up to 2 months.
gaz sez: Simple and beautiful. This one’s a very subtle masterpiece, and its beauty lies in the fact that Grant didn’t go overboard. I would have been so tempted to add a dash of orange bitters in this drink, but that would have thrown the whole thing out of whack. Well done, Grant.
Tags: gaz regan, Grant Dingwall, Lillet, Tanqueray, Tanqueray No. TEN
Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |