Posts Tagged ‘Zacapa 23’

101 Best New Cocktails: Moonage Daydream by Mats Lian, Stay at Home Bartender, Oslo, Norway

Tuesday, February 3rd, 2015

Moonage Daydream

101 BNC App

Mats Lian, Stay at Home Bartender, Oslo, Norway

Moonage Daydream Mats Lian - Copy

“This is a twist on the classic Hanky Panky cocktail, using a full bodied aged rum instead of gin,” Mats Lian.

45 ml (1.5 oz) Zacapa 23 rum

22.5 ml (.75 oz) Punt e MesMoonage Daydream - Copy

Scant 7.5 ml (.25 oz) Luxardo Fernet amaro

3 dashes Adam Elmegirab’s Aphrodite bitters

1 lemon twist, as garnish

Build on a big rock in double old-fashioned glass and stir until cold.  Add the garnish.

gaz sez:   Wow!  The Zacapa, Punt e Mes, and Fernet (Luxardo is a little drier than Branca), come together in harmony well, here—each of them allows the others to be heard without retiring into the background—but it’s the Aphrodite bitters that push this drink over the top and into the realm of super-heroes.  This is a keeper.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 2014 |

World Class Bartenders, 2013: Nabil Ben El Khattab, Morocco

Monday, July 29th, 2013

At the finals of Diageo Reserve Brand’s World Class Bartender Competition this year, I witnessed some incredible drinks being made.

worldclass_competition_simplified_white

Ben Nabil El Khattab, Morocco

Among them was this incredible mixture of Zacapa 23, Punt e Mes,  grapefruit bitters, honey, and cinnamon

made by Nabil Ben El Khattab, from Morocco

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Posted in World Class 2013 |

101 Best New Cocktails: Ellipsis by Devender Sehgal, New Delhi

Wednesday, April 24th, 2013

Ellipsis

Adapted from a recipe by Devender Sehgal, New Delhi, India.Ellipsis

“I wanted to enhance to flavor of orange in the rum by using both bitter and sweet. Beyond this, I used Taylor’s port to compliment the viscosity of the rum. In order to balance these sweet elements I added just a dash of Cynar, creating a well-balanced and delicious cocktail.” Devender Sehgal.

45 ml (1.5 oz) Ron Zacapa 23

15 ml (.5 oz) Taylor tawny port

10 ml (.33 oz) Cynar

1 teaspoon Cointreau

2 dashes Angostura bitters

Stir over ice and strain into a chilled cocktail glass.

gaz sez:  I wrote about this drink in the San Francisco Chronicle, and I noted there that, “[The] Ellipsis is very well balanced, indeed, and the Cynar adds a nuance to the drink that makes it stand tall.  I really urge you to take this recipe to your local bar and ask the bartender to fix an Ellipsis for you.  Lots of bars stock the necessary ingredients.”  Nicely done, Devender.

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Posted in 101 Best New Cocktails 2013 |

101 Best New Cocktails: Midnight’s Bass Drop by Rick Tose, Rolador, Newcastle NSW, Australia

Sunday, February 24th, 2013

Midnight’s Bass Drop

Adapted from a recipe by Rick Tose, Rolador, Newcastle NSW, Australia.

“This drink can either be stirred down or blazed, which is pretty cool. If it was blazed I’d usually scorch 3 coffee beans and set them in a vintage tea strainer over the top of the balloon to mingle with the burnt orange aromas of the drink. The garnish is a little less practical with the stirred down version, so I use a burnt orange zest, but this is my preferred one to drink as the dilution and chill takes the syrupy edge off the liqueurs…” Rick Tose.

50 ml (1.65 oz) Ron Zacapa Centenario 23 Year Old

15 ml (.5 oz) Cointreau

15 ml (.5 oz) Licor 43

2 hefty dashes Fee Brothers Whiskey Barrel Aged bitters

1 orange twist, as garnish

Stir over ice and strain into a chilled cocktail glass. Flame the twist over the drink, then add as garnish.

gaz sez: I just love the way the Licor 43 comes together with the Zacapa in this drink. I never got around to trying the hot version, but I do like Rick’s idea about straining it over scorched coffee beans. This is a versatile little drink if ever there was one.

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.

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Posted in 101 Best New Cocktails, 101 Best New Cocktails 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: Alexis Taoufiq, France

Sunday, January 6th, 2013

31 Alexis Taoufiq, France (2)

Alexis Taoufiq, Finalist in Rio from France, showed a flair for sophisticated French style when he made drinks for Ueno-San and me.

Well done, Alexis!

Here are Alexis recipes from the Retro-Chic round

Mai Tai

Glass: Tiki mug

Garnish: Lime zest and mint leavesdiageo world class

Method: Shake and strain

50ml Zacapa 23

20ml Cointreau

20ml Orgeat Syrup

20ml Lime juice

 

Coronation Sling

Glass: Absinthe glass

Garnish: Lime wedge

Method: Shake all except champagne, strain and top with champagne

40ml Ciroc

20ml Peter Heering

5ml honey

10ml Lime juice

40ml champagne

2 thumbs Root ginger

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Posted in World Class Bartenders 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: 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: Varia Dellalian, Lebanon

Sunday, September 9th, 2012

Varia Dellalian, this year’s finalist from Lebanon, went to an enormous amount of trouble in her presentation for Ueno-San and me in Rio.  Just look at this exotic platter!

And these are Varia’s recipes from the Retro-Chic round:

Classic Chic – Bloody Mary

Glass: Highball

Garnish: Lemon wedge, salt and pepper rim, red chilli and celery stick

Method: Thrown

50ml Ketel One vodka

20ml Worcester sauce

10ml Lemon juice

1 tbsp Tabasco

1 dash gomme syrup

2 pinches Celery salt

2 pinches Pepper

6 pinches Salt

150ml Tomato juice

 

Twisted Chic – Mai Tai (My Golden Tie)

Glass: Rocks

Garnish: Lime shell, sprig of mint and spray of Lagavulin 16

Method: Shake and strain

30ml Zacapa 23 rum

20ml Johnnie Walker Gold Label Reserve

15ml Lime juice

15ml Orange curacao

20ml Honey and orgeat mix

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Posted in World Class Bartenders 2012 |

Ricardo Nava Mendoza, Mexico: World Class 2012

Saturday, September 8th, 2012

Ricardo Nava Mendoza, this year’s finalist from Mexico, wowed us in Rio this year.  Here are his recipes from the Retro-Chic round.

Classic Chic – Blood and Sand

Glass: Martini

Garnish: Maraschino cherry and orange zest

Method: Shake and strain

30ml Johnnie Walker Gold Reserve

22.5ml Sweet vermouth

22.5ml Cherry Heering

22.5ml Orange juice

 

Twisted Chic – Zacapa Negroni

Glass: Old Fashioned

Garnish: Build in glass

Method: Orange wheel

30ml Zacapa 23

30ml Campari

20ml Sweet vermouth

 

 

 

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Posted in World Class Bartenders 2012 |

Luis Franco, Panama: World Class 2012

Thursday, August 30th, 2012

Here’s a glimpse of Luis Franco, Panama’s World Class finalist, in Rio this year.  Luis was wildly creative when he made drinks for Ueno-San and me, using balsamic vinegar and olive oil in a Jon Julio-based cocktail called Napolitan Dream.  And here are a couple more recipes that Luis used during the Classic-Chic round.

Classic Chic – Mai Tai

Glass: Rocks

Garnish: Pineapple and mint sprig

Method: Shake and strain

60ml Zacapa 23

15ml Grand Marnier

15ml Lime juice

30ml Sugar syrup

15ml Pineapple juice

7.5ml Grenadine

 

Twisted Chic – Eco-politan

Glass: Martini

Garnish: Raspberry

Method: Shake and strain

60ml Ketel One

15ml Grand Marnier

30ml Raspberry juice

7.5ml Lemon juice

15ml Sugar syrup

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Posted in World Class Bartenders 2012 |

101 Best New Cocktails, 2012: A Polite Discretion by Geoffrey Wilson, Loa, New Orleans, LA.

Sunday, July 1st, 2012

A Polite Discretion

Click here to subnmit a recipe for possible inclusion in next year’s Annual Manual

Adapted from a recipe by Geoffrey Wilson, Loa, New Orleans, LA.

“A very, very simple cocktail inspired by Chris McMillan’s “keep it simple, stupid” motto. I love Zacapa, and I wanted to make a fall/winter cocktail even though it gets cold for like a week down here in N.O.” Geoffrey Wilson.

45 ml (1.5 oz) Zacapa 23 rum

22.5 ml (.75 oz) Belle de Brillet pear brandy

7.5 ml (.25 oz) Gran Classico Bitter

Stir over ice and strain into a chilled cocktail glass.

gaz sez: A simple cocktail nailed in three complex steps. Great ingredients, beautifully balanced. You learned well from Chris McMillan, Geoffrey. You kept it simple, and proved you ain’t stupid. Well done.

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

Smooth Criminal by Henning Neufeld, 2011 World Class Finalist from Switzerland

Thursday, June 28th, 2012

Henning Neufeld, 2011 World Class Finalist from Switzerland

Smooth Criminal

55ml Zacapa 23 rum

30ml Lime juice

15ml Orgeat

Ginger ale to fill

6 Basil leaves, as garnish

3 cm piece of Lemongrass stalk, as garnish

Build in a Collins Glass, and add the garnishes.

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Posted in gaz's Cocktail Book, World Class Cocktails 2011 |