Posts Tagged ‘Tanqueray No. TEN’

101 Best New Cocktails: Green Hornet by Jesper Strauss, ABSURT Cocktails , Copenhagen, Denmark

Monday, September 2nd, 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.

Green Hornet

Adapted from a recipe by Jesper Strauss, ABSURT Cocktails , Copenhagen, Denmark

“I created this cocktail for a summer cocktail competition and actually won. It is fresh and delicious and perfect for a warm summers day. beautiful green colour and the ingredients and colour makes every guest curious about its taste.” Jesper Strauss.

6 sugar-snap peasGreen Hornet

8-10 basil leaves

4 slices cucumber

60 ml (2 oz) Tanqueray No TEN

20 ml (.3 oz) simple syrup

20 ml (.3 oz) fresh lime juice

Cucumber peel, as garnish*

Muddle the cucumber, basil and sugar snaps in a mixing glass.  Add the gin, lime juice and simple syrup and shake well.  Double strain into a chilled coupe.

*Garnish: Wrap a cucumber peel around your index finger, make a small cut in the middle of the peel and place on the edge of the coupe.

gaz sez:  As a self-confessed commercial tomato-juice hater, it’s seldom that I meet a savory-style cocktail that tickles my fancy.  This one hits the heights.  Springtime in a glass, I think.  Great drink.

Quick Story:  When I received this recipe it called for “sukker snaps,” and I thought that it must be some sort of Danish Schnapps so I set to looking for this product.  Jesper soon set me straight, and I was off to the market for some sugar-snap peas . . . Duh.

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

101 Best New Cocktails: 10 Bloods by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China

Saturday, August 31st, 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.

10 Bloods

Adapted from a recipe by Kelvin Wood, The Soul , Guangzhou, Guangdong Province, China.

10 Bloods Kelvin Wood

“This is the cocktail I created for the World Class Kick Off in South China, 2013 .  The name is comes from T-10 (Tanqueray No.TEN) and using Peychaud’s bitters as the color.  The story behind the cocktail is also about “10 years ” experience for me . . .  The Plum liqueur & the Monin Rose syrup release the sweetness to balance the Campari & the bitters . . . [It]smells & taste like a perfume , a little bit spicy from the tongue , the finish is extremely long & strong as layer by layer the flavor comes out,” Kelvin Wood.

45 ml (1.5 oz) Tanqueray No.TEN10 Bloods

15 ml (.5 oz) Luxardo Plum Liqueur

5 ml (1 teaspoon) Campari

5 ml (1 teaspoon) Monin Rose Syrup

10 ml (2 teaspoons) Peychaud’s Bitters

1 pink grapefruit twist, as garnish

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

gaz sez:  (I couldn’t get hold of the Luxardo plum liqueur so I used the Prucia brand instead.) This is quite simply one of the best gin cocktails I’ve ever tasted.  It’s like the climax of the 1812 Overture in a glass.  Splendid.

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

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 Fizzbloomsbury-fizz ©George Restrepo

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.

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

World Class Bartender: Shigeki Yoshida, Japan

Saturday, February 9th, 2013

39 Shigeki Yoshida, Japan (2)

Here’s a look at Shigeki Yoshida, World Class Bartender from Japan

39 Shigeki Yoshida, Japan (1)

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

 

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Posted in World Class Bartenders 2012 |

World Class Bartender: Vasilis Kyritsis, Greece

Saturday, February 2nd, 2013

36 Vasileios Kyritsis, Greece

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

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Posted in World Class Bartenders 2012 |

World Class Bartender: Harry Glocker, Germany

Tuesday, January 15th, 2013

33 Harry Glockler, Germany (2)

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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

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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

 

 

 

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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

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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

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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

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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

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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.”

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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.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2011 |