Monday, September 7, 2009
Wednesday, August 5, 2009
Fortress of Solitude
Redbreast 12 yr, Aperol, Cold Pressed Stumptown Coffee, Santini,
Aberlour, Pineau de Charentes, Smoked Syrup, Gammel Dansk, Elderberry Tincture
Rye, Carpano Antica, Campari, lime, ginger beer
Plymouth Gin, Rye, Punt E Mes, Martel VSOP
Biltmore Iced Tea
Pisco, Lillet Rouge, Benedictine, Black Tea, Cynar, Pickled Lemon Cukes
AKA Burro Punsch
El Tesoro Reposado, Amaro Ramazzotti, Carpano, Arrack, ginger beer
Ransom Old Tom, Dolin Blanc, St Germain, Celery Bitters
Makers Mark, Aperol, Dolin Blanc, Pernod Absinthe
In addition to getting to work behind a great bar with a some great peeps, I get to attend a lunch with Bill Samuels of Maker's Mark at Zig Zag. I look forward to my trip north because of the relationship I've started to build with my fellow craftsmen up there. Having these relationships and a community of like-minded individuals is priceless... not to mention we're gonna have a blast!
Tuesday, August 4, 2009
¾ oz Cherry Heering
¼ oz Del Maguey Chichicaba Mescal
2 Dashes Angostura orange bitters
Imagine Sophia Loren in a spicy Spanish film from the 1940’s, a stunning black on black dress accentuating her natural curves. At first glance it seems simple and delicate; upon further inspection you see that the devil in the details. This woman is to be respected and savored. Sophia Loren is timeless, elegant and sexy. The rich hue of the cocktail will remind you of a bracelet of Madagascar Rubies. A woman drinking this cocktail would have cat-like grace and balance, she'd be rich and well-mannered. But if you cross her, the spicy and smoky tones would have you wishing you had never set your eyes on her. After the last scene, her image seems to burn in the back of your mind. The robust memory of the experience, and this cocktail, will linger and leave you wanting more.
This was my losing drink for the Metaxa competition put on by Imbibe magazine. It is one that still gets ordered from time to time. Metaxa was unknown to me untill I bought it in the hopes of winning a trip to Greece. The name is perfect: one will never win a contract with a marketing company with 2 homemade ingredients, even if they're fairly commonplace at most scratch bars.
1.25 oz Metaxa Seven Star
.5oz Real Pomegranate Grenadine
.5oz orange juice
.5oz lemon juice
.5oz egg white
7 drops Lavender Tincture
Add all ingredients to a shaker and shake dry to arouse the egg white. Add ice and shake vigorously. Double strain using a fine tea strainer into a chilled coupe. Garnish with single candied rose petal.
For Lavender Tincture-
1/2 cup edible lavender
1 cup 101 proof vodka (I used Smirnoff Blue label)
Steep for 5 days in a sterile jar shaking daily.
Strain through a coffee filter.
3 cups distilled water
3 cups pomegranate seeds
1 tsp. ea. vanilla/ orange flower water/ vodka
Bring water and seeds to a boil, then simmer for 10 min until sacs release the juice. Strain through a sieve covered with cheese cloth. Measure volume and bring to boil again. Stir in sugar at 2:1 ratio, or half as much sugar as pomogranate mixture. Remove from heat. Add remaining ingredients. Keep refrigerated.
2 oz. Hayman’s Old Tom gin 1 oz. lemon ½ oz. gomme dash Fee’s Old Fashioned Shake / WATER / ICE SPEAR
1½ oz. Dolin Blanc ¾ oz. Bénédictine ½ tsp. St. George absinthe
Stir / COUPE / orange zest
Corpse Reviver, #2
¾ oz. Plymouth gin ¾ oz. lemon ¾ oz. lillet blanc ¾ cointreau
Shake / UP/ 5 drops absinthe
2oz. Ron Matusalem Platino ¾ oz. lime ¾ oz. grapefruit ½ oz. luxardo maraschino ¼ oz. rich demerera SS Shake / UP
1 ½ oz. Plymouth gin 1 oz. Carpano Antica ½ oz. grapefruit ¼ oz. luxardo maraschino
Shake / UP / flaming orange / cherry
1 ½ oz. Herradura Silver ½ oz. limepinch salt 3 oz. grapefruit soda shake / COLLINS
1 ½ oz. Appleton V/X ¾ oz. lime ¾ oz. falernum ½ oz. orgeat ½ oz. cointreau dash grenadine
Shake / BUCKET / crushed ice / spanked mint
1 ½ oz. Plymouth gin ½ oz. lemon ½ oz. applejack ½ oz. grenadine ½ oz. egg white Shake dry, then wet / COUPE
2 oz. Amer Picon ½ oz. grenadine
Shake / COLLINS / crushed ice / cognac float
2 oz. Don Cesar Pisco1 oz. lemon ½ oz. gomme ½ oz. egg white
Shake dry, then wet /ABSINTHE/ angostura swirl
1 oz. Plymouth gin 1 oz. Hennessy Cognac ½ oz. orange curaçao ½ oz. cherry heering ½ oz. lime cordial 16 drops rose bitters
Shake / WINE / CRACKED ICE
1 ½ oz. Plymouth gin ¾ oz. lillet blanc ¾ oz. lemon ¾ oz. house crème de cacao dash gomme
Shake / COUPE
¾ oz. Rittenhouse Rye ¾ oz. Carpano Antica ¾ oz. Hennessy Cognac bar spoon Benedictine 2 dashes Angostura & Peychauds Stir / BUCKET / CUBE
2 oz. Rittenhouse Rye ¾ oz. orange ¾ oz. lemon ¾ oz. grenadine Shake /COUPE
1.5 Ransom Old Tom
.75 Dolin Blanc
1 tsp St germain
10 drops Celery Bitters (Bittertruth)
Stir and strain into a classic glass and garnish with a grapefruit peel
1.5 oz El Tesoro Reposado
.5 oz Carpano Antica
.5 oz Amaro
.25 oz Batavia Arrack
.5 oz ginger beer
orange wheels for garnish
Stir all except the ginger beer with freshly cracked ice, Add ginger beer and stir lightly to integrate. Strain into a rocks glass that has been preped with orange slices holding a large cube of ice.
El Tesoro is the star with it's lush fruit, pepper and smoke. The Carpano and Arrack round the edges with their earthy sweet and spiced notes. The Ramazotti brings a snappy compexity with flavors of toffee, bitter orange and gentian. Finally, the ginger beer adds a subtle heat and effervescence that ties it all together.