Posts Tagged ‘Tanqueray’

World Class Bartender: Jimmy Barrat, Dubai

Friday, December 28th, 2012


Here’s a glimpse of Jimmy Barrat, 2012 World Class Finalist from Dubai, and one of the most creative bartenders I ever did see.

And here are the drinks he made for the Retro-Chic round




Glass: Rocks


Garnish: Half slice of lemon orange and lime, and lime zest (discarded)


Method: Build over hand-cracked ice


30ml Don Julio Reposado


30ml Campari


15ml Noilly Prat


15ml Carpano Antica Formula


2 dashes Orange bitters




Pink Delilah


Glass: Martini


Garnish: Grapefruit zest


Method: Shaken and fine strain into chilled glass


50ml Tanqueray No. TEN


7.5ml Cointreau


2 dashes Grapefruit bitters


25ml Fresh Pink Grapefruit Juice


2.5ml 1.1 sugar syrup

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Posted in World Class Bartenders 2012 |

World Class 2012: Adrian Vega, Costa Rica

Monday, December 24th, 2012

Let’s have a round of applause for Adrian Vega, the 2012 World Class finalist from Costa Rica, and one of the happiest bartenders I ever did see!  Great to meet you, Adrian.

Here are Adrian Vega’s recipes from the retro-chic round

Classic chic – Rob Roy

Glass: Cocktail

Garnish: Cherry

Method: Stirred and strained

45ml Scotch whisky

25ml Sweet vermouth

1 Dash Angostura bitters


Twisted chic – Red Rider

Glass: Cocktail

Garnish: None

Method: Stirred and strained

45ml Tanqueray No. TEN

30ml Port

15ml Honey



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Posted in World Class Bartenders 2012 |

World Class 2012: Matias Grosso, Princess Cruises

Monday, December 24th, 2012


Matias Grosso, the 2012 finalist representing Princess Cruises, had a fabulous personality, and his drink-making skills were extraordinary, too.  Hope our paths cross again, Matias.

Here are Matias’ recipes from the retro-chic round.

Blood and Sand

Glass: Coupette

Garnish: Flaming orange zest

Method: Shake all ingredients with ice and strain into chilled Coupette glass

1 oz JW Gold Reserve

3/4 oz Cherry Heering

3/4 oz Rosso Vermouth Carpano

3/4 oz Orange Juice


The Fencer

Glass: 6 oz Martini Glass

Garnish: Orange twist

Method: Stir all ingredients with ice and strain into chilled 6 oz Martini glass Tanqueray Nº10 1 oz

Campari 1/2 oz

Dry Vermouth Carpano 1/2 oz

Cointreau 1/4 oz

Absinthe 1/4 oz

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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 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.


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 |