Wednesday, January 5, 2011

Three For The New Year


THE AZTEC APERITIF
Wonderfully bitter, delightfully rich, really gets the taste buds going before a meal.  The perfect "winter aperitif"

1 1/2 oz. Siete Leguas Anejo Tequila
1/2 oz. Don Amado Anejo Mezcal
1/4 oz. Averna Amaro
1/4 oz. Cynar
1/2 oz. Carpano Antica Sweet Vermouth
3 dashes Aztec Chocolate Bitters
Stir until well-chilled
Strain into a chilled cocktail glass
Garnish:  3 brandied cherries and a flamed orange peel

NOTE:  for those wishing to play around with foams and molecular mixology, I would think a spicy, semi-bitter chocolate foam could work nicely on the top of this cocktail. 



A PEAR IN THE RYE

I created this Fall cocktail for a friend's new restaurant:

1 1/2 oz. Redemption Rye Whiskey
3/4 oz. Berentzens Pear Liqueur
3/4 oz. Fresh Lemon Juice
1/4 oz. Grade B Maple Syrup
1/2 oz. Egg White
Dry shake for 20 seconds
Add ice; shake and strain into chilled cocktail glass
Top with whiskey-barrel-aged bitters
Garnish with a long twist of lemon (be sure to cut the lemon twist over the top of the cocktail, so that all of that great oil from the peel shoots out over the top of the completed cocktail, adding tons of zesty lemon flavor)



CHICAGO FIZZ
A great classic I rediscovered, perfect for Fall and Winter.  Here's a slightly tweaked version:

1/2 oz. Gosslings Dark Rum
1/2 oz. Smith & Cross Rum
1 oz. Ruby Port
1/2 oz. Egg White
1/2 oz. Fresh Lemon Juice
Cane Syrup, to taste
Shake, strain into a chilled Collins Glass or Wine Glass
Top with a splash of Seltzer Water

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