This cocktail was created by Jamie Boudreau, of Canon in Seattle, who’s work I really admire. For more great cocktails check out his show, Raising the Bar on the Small Screen Network. The following recipe is an adaptation of the … Continue reading
7 Cocktails I Want to Try
In the following list you will see cocktails inside an ice egg, cocktails with foam, carbonated cocktails, cocktails that use unique syrups and even one with smoked ice. I’ve never had any of them but I hope I get the chance to try them all.
This drink is a creation from one of my favorite bartenders, Jamie Boudreau, whose blog and now video series I continue to look to for innovation and inspiration. It was a tough choice in deciding between this and the Mexican Cloud. In the end they both managed to make it onto the list. This is a beautiful take on an old fashioned with the foam adding a wonderful demention to the drink without seeming overwhelming.
6. Eve’s Answer
This cocktail is the creation of Charles Joly of the Drawing Room in Chicago. It is a complex blend of reposed tequila, raisin syrup, cider, cinnamon and a rinse of mezcal. The raisin syrup really drew me in. This is something that I would never have thought of but I feel that the flavors would work well together. It sounds like the perfect drink to usher in the cooler days of fall.
5. Otro Clavo
This is a mix of gin, Aperol, St. Germain, pineapple juice, and almond tincture that is carbonated and bottled. It looks tropical and refreshing with just enough fizz to keep it dancing on your tongue. This cocktail can be found at Botanica in Red Hook, Brooklyn.
4. Don Draper
The Don Draper was created by Adam Brewer for the 2011 Australian World Class Bartender of the Year competition. It is a mix of Ron Zacapa Centernario 23 year, Coffee Infused Sweet Vermouth, Apricot Brandy, and Sun Dried Pineapple Syrup. They are flavors that I would not have put together and while I made pineapple syrups many times I’ve never came across a sun dried pineapple syrup.
3. Smoke Signals
Scotch and Mezcal are often used to add smoke to cocktails. Then there are the new wave of smoked cocktails in which the entire cocktail is added to a smoke filled container before being poured into the glass the cocktail is served in. However this cocktail goes in a completely different direction by smoking the water that is used to make the ice with hickory chips. The cocktail consists of Tennessee whiskey, sherry, pecan syrup, lemon juice, and bitters shaken and poured over a large smoked ice cube. I can just imagine the drink getting smokier as the ice slowly dilutes into the drink. This drink was created by Daniel Shoemaker of the Teardrop Lounge.
2. Old Fashioned In the Rocks
This cocktail was created at the Aviary in Chicago. The drink is simply an old fashioned but it makes it’s way onto the list for its inventive presentation. A cocktail that is incased in ice; how can you go wrong?
1. Mexican Cloud
Another original by Jamie Boudreau of Canon. I can only imagine how the tartness of the pomegranate juice intermingles with the richness of the agave and the silkiness of St. Germain foam. I couldn’t decide between the 2 so I put both of them on the list.
Question of the Day: What is a cocktail that you really want to try or think that I need to try and where can it be found?
So after a long hiatus Mixology Monday has returned. With a big thank you to Paul Clarke of Cocktail Chronicles for running it the past 6 years. Now the torch has been passed to Frederic Yarm of Cocktail
Virgin Slut. The theme for this event, which is hosted by Frederic is as follows:
For this month, I have chosen the theme of equal part cocktails — those simple drinks where only one jigger is needed despite how many ingredients are added. These recipes have gained a lot of popularity as classics like the Negroni and Last Word have resurfaced, and variations of these equal part wonders have become abundant.
For me this is the holy grail of cocktails. We strive to create cocktails that are in perfect balance. But equal parts cocktails elevate that balance to another level.
One of my favorite cocktails that fits this criteria was the Fior di Sicily which I have written about previously. However, I wanted to offer something new for this months MxMo. After scouring around for a drink I stumbled upon the Calvados Sidecar on the Liquor.com website.
1 oz Calvados (Lairds 7 year Apple Brandy)
1 oz Cointreau
1 oz Lemon Juice
Combine equal parts cinnamon and sugar in a small saucer. Rub the rim of a cocktail glass with a lemon wedge and dip the top of the rim in the sugar mixture so that it is coated evenly. Place the glass into the freezer to let the rim harden. Combine all the ingredients in an iced cocktail shaker, shake, and strain into the prepared glass. Garnish with an orange twist.
Looking at the picture I realized that I forgot the orange twist. Oh well things happen. As I didn’t have any Calvados in my house I subbed it with Apple Brandy. The cinnamon and sugar rim is essential and marries well with the Apple brandy, reminding you of cold apple pie.
Irish Whiskey is the forgotten base spirit and while not as cantankerous and moody as it’s brother Scotch, it does not find its way into many cocktails. So what better way to celebrate Irish Whiskey than in an Equal Parts Cocktail. While it maybe cliche I wanted to combine it with Guinness. I came up with a recipe that I think works and is quite simple. Yet as I was sipping on it I thought that it would be a wonderful candidate for a topping of cocktail foam. Does anyone have any ideas for what flavor the foam should be? If so reply in the comment section below.
Every Dog Has It’s Day
.75 oz Irish Whiskey
.75 oz Guinness Syrup (infused with orange peel and vanilla bean)
.75 oz Lemon Juice
Shake all ingredients with ice and strain into a chilled cocktail glass.
In the creation of the beer syrup I loosely followed the directions provided by http://spiritsandcocktails.wordpress.com/2007/10/02/molecular-mixology-v-kentucky-monk/. In a future post I will explain how I created my Guinness Syrup version.
To see all the wonderful drinks created for this MxMo please click here.
The Martinez has been around since the late 1880’s and has gone through an array of variations. All of them contain the same 2 essential ingredients: Gin and Sweet Vermouth, albeit in different ratios. The origin of this cocktail still remains a mystery, with no one person being able to claim the drink as his or her original creation. Despite its origin being clouded, it’s clear that in some respects it gave birth to the iconic martini. It is a wonderful drink that deserves to be enjoyed.
2 oz Sweet Vermouth (Cinzano)
1 oz Old Tom Gin (Ransom)
1 tsp Maraschino or Curaçao (Luxardo)
1 dash of Aromatic Bitters
Stir all ingredients with ice
Stir all ingredients with ice and strain into a chilled cocktail glass.
I like the vermouth heavy version of yesteryear. The modern drinks tend to put the gin forward instead of allowing it to play a supporting roll to the vermouth. In some modern versions the proportions are 2:1 in favor of the gin.
The drink is sweet and aromatic, with the botanicals of the gin coming through without overpowering the vermouth. The maraschino lends a light touch of added complexity to the drink that is just discernible in the background. If using curaçao it adds a subtle fruit note. This would be a great cocktail to introduce someone to gin.
For another version check out:
Modern Martinez (Jamie Boudreau)
1.5 oz Sweet Vermouth
1.5 oz Old Tom Gin
2 barspoons of maraschino
2 dashes Fee’s Orange Bitters
Stir all ingredients with ice and strain into a chilled cocktail glass