Friday, April 30, 2010
It is Kentucky Derby weekend; which means putting on your best Sunday dress and head down to the races, or in Las Vegas, the Sports Book. Perhaps you prefer to enjoy the day at home relaxing in the spring weather with a classic mint julep in your hand.
The mint julep has been a Kentucky Derby staple and this year Woodford Reserve Bourbon is going all out. Now you may not be using a pure silver Tiffany Julep cup to enjoy this classic beverage but the original should always use crushed ice.
The true debate is sprung by the floral herb, mint. Experts have put all egos on the line claiming at which point the mint should be added to this drink to keep it a "classic." Some argue just a garnish should suffice whiles other steep the leaves in their simple syrup to add flavor. I personnally think the best solution is a gentle muddling of about 6 leaves to extract just enough of the oil to flavor your beverage. Here's my version, of course you can adjust the sweetness as you wish of just drink the bourbon neat!
6 Fresh Mint leaves
1 1/2 ounces simple syrup (equal parts sugar and water)
2 ounces Woodford reserve bourbon
In a high ball glass; add the mint leaves and simple syrup and gently muddle for 5 seconds. Add the Woodford reserve bourbon and stir. Top the glass with crushed ice, garnish with a sprig of mint and enjoy.
To really get in the spirit, pull out a Julip strainer and use it to sip the drink without touching the ice ;)
Friday, April 16, 2010
The winning cocktail is called LeBlon Brazillionaire and was created by Mixologist Tobin Ellis of BarMagic, It's a delicious concoction made with Leblon Cachaca, Cherry Heering, Passion Fruit Puree, Fresh Lime Sour, Cilantro Leaves and drops of Spicy Sriracha Sauce.
As promised, here is the recipe for the winning cocktail so you can make it at your bar, restaurant or home bar.
THE LEBLON BRAZILLIONAIRE
2 speared Marasca Cherries
1.5 oz Leblon Cachaca
3/4 oz Cherry Heering (a Danish cherry liqueur)
1 oz Passion Fruit Puree (The Perfect Puree of Napa Valley)
1 1/2 oz Fresh Lime Sour (3:2 ratio of Lime to simple syrup)
8-10 fresh cilantro leaves
2 drops Sriracha Sauce
Combine ingredients and shake with ice. Strain into a rocks glass over fresh ice.
Thursday, April 1, 2010
Friday, March 12, 2010
The "Irish Coffee" was invented in the 1940's in Ireland (who would of thought.) It soon migrated to the United States and landed in the heart of San Francisco. The Buena Vista in San Francisco is said to be the heart of Irish Coffee and has sold more than 30 million glasses! Now that's a lot of caffeine...
Here is the perfect recipe for this classic drink by Drew Levinson:
- 1 1/2 oz Tullamore Dew Irish Whiskey
- 4 oz Coffee
- 1 Tbs Sugar
- 1 oz Fresh Whipped Cream (unsweetened)
In a glass or mug combine the coffee, whiskey and sugar. Shake the cream to aerate and gently poor on top of the coffee to create a 1 inch layer of fresh cream on top.
Thursday, March 11, 2010
This was a great article thanks to Liquor.com
After six seasons of judging reality show Top Chef, we all know what celebrity chef Tom Colicchio likes to eat and what he certainly doesn’t like. But when he’s not on TV or behind the stove at one of his many Craft restaurants, what does he like to drink? Bourbon. “Current favorite is Eagle Rare 17-Year-Old,” he says. When we recently spoke to him, the liquor cabinet in his New York City home was full of Kentucky’s finest, including bottles of Black Maple Hill, Buffalo Trace and George T. Stagg. “There’s always Maker’s Mark in here, that’s what I prefer to mix with,” he says. Usually he drinks bourbon with one giant ice cube or in a Manhattan on the rocks. “I don’t like it up,” he says.
He also doesn’t care for vodka. “I don’t drink it at all,” he says. “I never liked it.” (Note to all future competitors: under no circumstances should you ever serve the judges a vodka cocktail.) Up until recently, Colicchio didn’t even drink gin and was reintroduced to it on the first day of the first season of Top Chef. He was understandably a little nervous. “I just figured a little drink to take the edge off might be helpful,” he remembers. The bartender at the restaurant where they were shooting made him a Hendrick’s Gin and tonic. The Scottish spirit has now become his favorite gin. (But for the record, the judges “don’t get drunk” on the set.)
With eight restaurants, 14 ‘Wichcraft sandwich shops and a young family he doesn’t go out often. “When I’m working, usually after I’m done with a shift, I’ll grab a cocktail,” he says. But he’s careful not to overindulge. “The problem with cocktails is the next day,” he says. “I’m 47 now, so I don’t bounce back like I used to.”
Thursday, February 18, 2010
While it might seem intuitive to curl up on the couch with something hot and spiked to watch the 2010 Winter Olympics in Vancouver, I have another suggestion. Mixological forefather Harry Craddock included in his Savoy Cocktail Book (1930) one called the Olympic Cocktail, which employed one-third each orange juice, curaçao, and brandy, served up.
Mixologist Drew Levinson’s updated creation swaps fine Cognac for generic brandy, Clement’s rum-based and Creole-spiced orange liqueur for simple curaçao, and introduces orange bitters for an even more complex, sophisticated orange flavor. An homage to Craddock, 80 years later.
“I just liked the idea of twisting and modernizing a vintage cocktail,” says Levinson. “The Courvoisier Exclusif was the first cognac designed to be utilized specifically in cocktails. The Creole Shrubb is a version of a classic product that was created by Clement Rum from Martinique. It utilizes a rum base with Creole spices and essence of orange zest to bring a beautiful, complex orange flavor to the cocktail. The dash of orange bitters further integrates the flavors creating a sophisticated cocktail. I’ve always thought of bitters as the ‘salt and pepper’ of the cocktail world. It enhances and integrates the flavors that are already present in the dish/cocktail.”
2010 Olympic Cocktail:
1 oz. Courvoisier Exclusif Cognac
1 oz. Clement Creole Shrubb liqueur
1 oz. freshly-squeezed orange juice
Dash of Angostura Orange Bitters
Shake over ice, strain into a chilled cocktail glass. Garnish with an orange twist.