Tuesday, February 18, 2014

The 3-Ingredient Challenge

I make a lot of culinary-inspired, produce-driven cocktails, and I enjoy drinking them too.  They certainly have their place on a balanced cocktail menu, especially here in the Bay Area where we have access to such a vast array of fresh ingredients.  But I'm a bigger fan of simple, delicious, spirit-driven libations.  Even better if it's a 3-ingredient production.  I'm also a proponent of batching cocktails for service in a busy bar/restaurant setting, and cocktails like this are a breeze to batch ahead of time.  You grab one bottle, measure out 2.5 ounces of the batched drink, stir, strain, garnish, done!  It's a win/win for both the bartender and the guest.

Developed by Kansas City bartender Ryan Maybee, the Pendergast (named after the 1920's and '30s Kansas City political boss) has quickly become a contemporary classic.  Simple, sophisticated, delicious.

Pendergast
glass - chilled rocks glass
method - stir and strain
garnish - lemon or orange twist

1.5 oz. Bourbon*
.75 oz. Punt e Mes
.25 oz. Benedictine
1 healthy dash of Angostura bitters

*for this particular cocktail, I prefer a bolder, spicier bourbon, so I reach for one with a higher rye content and elevated proof: Old Grand Dad 100 proof.  The Old Grand Dad (part of the Jim Beam portfolio) also happens to come in at a nice price, perfect for mixing. 

Originally found in the Savoy Cocktail Book, the Opera cocktail is one of those lost and forgotten classics that doesn't get much attention these days.  Using a Navy Strength gin and being generous with the bitters brings to life this forgotten gem; certainly worthy of a place on more cocktail menus.   
 
Opera
glass - coupe
method - stir and strain
garnish - oil from an orange or lemon peel; discard the peel

1.75 oz. Navy Strength Gin
.5 oz. Dubonnet Rouge
.25 oz.  Luxardo Maraschino Liqueur
2 healthy dashes orange bitters

 
What about a citrus-driven 3-ingredient cocktail?  Here's a recipe for the classic Daiquiri, one of my all-time favorites:

Daiquiri
glass -coupe
method - shake & fine-strain
garnish - thin lime wheel

2.5 oz. Banks 5 Island Rum
.75 oz. lime juice
.5 oz. rich simple syrup (2:1, sugar to water)

Cheers!


1 comment:

Anonymous said...

Does a sazerac count?