Boilermaker took over the space that was formerly occupied by the short lived Golden Cadillac. The crew behind the new bar is largely the same: Greg Boehm (Cocktail Kingdom), Don Lee (PDT), James Tune, Executive Chef Miguel Trinidad. Recently brought … Continue reading
The Late Late is a relatively new bar opened up in the LES which puts a funky spin on the usual Irish Pub experience in NYC. The bar is named after The Late Late show, which challenged the conventions of … Continue reading
Hamiliton’s Luchonette is a newly opened luncheonette and soda shop that hopes to recreate yesteryear in modern day NYC. Atmosphere/Decor The décor is bright and inviting with everything in white giving off the appearance of a sterile environment. The soda … Continue reading
Thailand is probably not the first country you think of when it comes to rum. Despite its lack of recognition in the general world it has the climate necessary to produce great growing conditions. Intricate to Phraya rum is its … Continue reading
Brockmans gin is the product of four men named Kevan, David, Bob and Neil who wanted to create a gin that would change the perception of modern gin. Created in England, it is made using 10 botanicals including Bulgarian coriander, … Continue reading
Nitecap was opened by David Kaplan and Alex Day (both of Death & Co) as well as Natasha David (who as spent time behind some of the best bars in NYC, including Maison Premiere). It is located under Schapiro’s and … Continue reading
Once again it is time for Mixology Monday. I had missed the last several but it’s good to be back in the swing of things. This month’s theme, hosted by Andrea at the Ginhound Blog, is Sours. She’s allowing Daisies … Continue reading
Snow is rolling in across the Northeast and some places are expecting to receive up to a foot or more of snow. After a long morning of shoveling your going to need something to warm you up. Or maybe you … Continue reading
Kalimotxo started life in the Basque country. It couldn’t be easier to make or drink and serves as a refreshing afternoon drink. I like adding a little bit of fresh lemon juice to mine to brighten up the flavors. While … Continue reading
The tequila sunrise is one of the most popular drinks today but also one of the worse. Essentially its cheap alcoholic orange juice complemented by colored sugar water. Not exactly my cup of tea.
When I was working on my column for Serious Eats this was one of the drinks that I had wanted to revive. The problem I had with the drink was the orange juice. In my opinion OJ is one of the hardest citruses to work with when formulating cocktails. It has a tendency to throw your carefully constructed balance out of whack. Orange juice is already perfectly and requires a more delicate balance to make it work in cocktails. Think about how many classic or great cocktails involve fresh squeezed orange juice. Believe me, not many.
So one night when discussing my column with Troy Sidle while sitting at his bar, Pouring Ribbons, this cocktail came up. He stated that he had solved the problem of the OJ by creating an orange cordial made from a base of oleo saccharum, to which a mixture of fresh orange juice (flavor and sweetness) and the fresh lemon juice (sour note).Oleo saccharum is a key component of classic punches. It is made by peeling citrus and gentle muddling it with superfine sugar, before letting it rest for at least in hour. At the end your left with a sweet aromatic base for your punch. When I tasted the orange cordial on its own it had the right mix of sweet orange flavor and sour bite.
The grenadine they use is also slightly tweaked. its made by reducing POM juice by half and adding fresh POM, orange zest, and orange flower water.
Revamped Tequila Sunrise
2 oz Pueblo Viejo Blanco
3/4 oz Lemon Juice
1/2 oz Orange Cordial
1/2 oz Grenadine
Directions: Add the tequila, lemon juice, and orange cordial to cocktail shaker. Add ice then shake and strain into a chilled cocktail glass. Add the grenadine and allow it to sink to the bottom. Garnish with a grapefruit peel.