Posts Tagged ‘Tequila Ocho’

101 Best New Cocktails: Negrita by Giuseppe Gallo, Purple Bar at Sanderson Hotel, London, UK

Friday, June 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.

NegritaNegrita (1)

Adapted from a recipe by Giuseppe Gallo, Purple Bar at Sanderson Hotel, London, UK.

30 ml (1 oz) Tequila Ocho plata

20 ml (.66 oz) Campari

20 ml (.66 oz) Barolo Chinato wine

1 lime twist, as garnish

1 cucumber slice, as garnish

Stir over ice and strain into a rocks glass over an ice chunk. Add the garnishes.

gaz sez:  Repeat after me: Tequila Ocho is incredible; Tequila Ocho is incredible; Tequila Ocho is incredible.  And when you combine it with the incomparable Campari and the multi-dimensional Barolo Chinato (macerated with over 20 ingredients including cardamom, calisaya, gentian, and citrus peels), you just can’t go wrong.  Bravo, Giuseppe Gallo!

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

101 Best New Cocktails: Dirty Margarita by Rob McHardy, Silencio, Paris, France

Thursday, April 18th, 2013

Dirty Margarita

Adapted from a recipe by Rob McHardy, Silencio, Paris, France.Dirty Margarita

“I use Cocktail Kingdom barspoons, which are roughly 3.4 to 4 ml to measure.

The caper juice is strong enough to destroy the drink if even slightly more is added. But totally makes it when I get it right. Enjoy!” Rob McHardy.

50 ml (1.65 oz) Tequila Ocho plata

20 ml (.66 oz) fresh lime juice

20 ml (.66 oz) Cointreau

4 ml (.13 oz) agave syrup (uncut)

3 ml (.1 oz) caper juice*

1 lime twist, as garnish

Shake well over ice and double-strain into a chilled cocktail glass. Add the garnish.

*Caper Juice: I just had a chat with my wonderful olive supplier here in Paris. They are Sicilians with a very intimate relationship with their suppliers back home and their shop la tete dans les olives in the 11th arrondissement is well worth a visit. They made the juice by taking quite a large quantity of capers and putting them in a bucket with holes in the bottom (to capture the juice), covering them with salt and letting osmosis draw the juice from the capers over time. Either that or get a load of capers in salt and press like mad/dance/sit /jump on them to extract the juice. They are not aware of anyone else doing this or at least bottling it (it does smell pretty rank).

gaz sez:  Rob is right about being careful with the caper juice in this one, and he also made a good decision when he decided to call for Tequila Ocho Plata—a fabulous bottling that comes on real strong in any sort of Margarita, Rosita, or Paloma.  I had a great night in Paris with Rob when Monkey Shoulder scotch flew me out there to conduct a Mindful Bartender workshop.  Rob is the real deal.

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.

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Posted in 101 Best New Cocktails 2013 |