Recipes

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 Think Outside the Box this St Patrick’s Day

Here is a gem of a cocktail created by the one & only

John Lermayer an Industry Legend for the Appleton Estate  REMIXOLOGY Competition Circa 2011!


Roots-Man-FlipRoots Man Flip!
Contributed by John Lermayer 2011
Ingredients:
2 oz Appleton Estate Reserve
3 oz Guinness Stout
1 oz Rich Simple
1 Whole egg
2 Vanilla Pods
Glass: Half-pint
Preparation: Served on a half pint glass with a pinch of cinnamon


Behind the Drink with John Lermayer

Ok first the Guinness. The one and only time I visited Ireland I noticed that in the winter the Irish often put port in their pints to warm them up. I tried it some years later and liked it a lot, so started adding nutmeg and spices as well on really cold days.

When I visited Jamaica for the first time I was shocked how popular Guinness was there as the Jamaicans believe Guinness is liquid Viagra and the more you drink the more likely you are to have boys as children.

For the flip I thought I would mold the Irish method with Jamaican flavor by adding rum, port, spice and then cocktail nerd it our with a whole egg and bitters

For the song I just figured it was some rock star shit to put beer, wine, rum and a whole egg all in one glass. BRAP!!!

Watch John’s Epic Remixology Performance “The Roots Man Flip”


 

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The Traditional Recipe & Specs of “The Sour Cocktail”


The Classic Sour Cocktail Recipe

Pisco_Sour_2Preparation: “Traditional” sours contain the white of one egg along with 1:1 sweet:citrus and 2 parts spirit. Unless otherwise indicated, all sours are to be dry shaken (without ice) to emulsify the egg white, then shaken again with ice and strained into a chilled sour glass.

Pisco Sour

¾ oz fresh lime juice

¾ oz simple syrup

2 oz Pisco

The white of one egg

4-6 drops of Angostura bitters (over completed cocktail)

Grate fresh cinnamon (over completed cocktail)


 

 

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A Short History of Tiki with Preparation & Service


Tiki Cocktails

The-Original-Mai-TaiA Polynesian-themed restaurant and cocktail movement originally conceptualized in the United States by Don Beach (aka Don The Beachcomber) in 1934 and later championed by Victor Bergeron (aka Trader Vic) in 1937.

Preparation and Service: For blended/frozen drinks: Unless otherwise specified, build directly in a blender pitcher. Add 6-8 oz. of crushed ice, and blend on “smoothie” setting.

Crushed ice: A style of ice that is similar to the shape and size of a pebble and is often used in juleps, cobblers, fixes, and swizzles. Crushed ice is beneficial to achieving lower temperatures and optimal water content in the aforementioned cocktails, as the rate of cooling is governed by the quantity and average radius of the ice particles. Water content is also affected by other mitigating factors such as the temperature and material of the glassware, whether or not the cocktail in question was shaken (and the kind of ice that it was shaken with) in order to prompt a lower temperature and achieve the desired rate of dilution prior to being strained over crushed ice.

Mai Tai
1 oz fresh lime juice

3/4 oz house-made orgeat

3/4 oz house-made curacao

2 oz Appleton V/X Jamaican rum

Dry shake, top with crushed ice, and garnish with a mint sprig


 

 

 

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Traditional Recipe & Specs for “The Classic Fizz Cocktail”


Classic Fizz Cocktail – Contributed by the “Cocktail Collective”

cropped-cropped-Silver_Fizz1.jpgFizzes are essentially a “traditional” sour topped with soda water (or a Collins/highball with egg white), made popular during the mid-19th century upon the advent of charged (or sparkling) water. Unless otherwise indicated, all fizzes are to be dry shaken (without ice) to emulsify the egg white, shaken again with ice, strained into a chilled fizz glass, and topped with soda.

The Silver Fizz

¾ oz fresh lemon juice

¾ oz simple syrup

2 oz London Dry Gin

The white of one egg


 

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Traditional Recipe & Specs for the Collins, Bucks & Highballs


Collins, Bucks, Highballs – Contributed by the Cocktail Collective

cropped-BGH_2.jpgPreparation: All bucks, Collins, and highballs are to be shaken with a small piece of cracked ice (or a single Kold-Draft cube) and strained into a chilled Collins glass over a Collins spear or 4-5 stacked cubes, and topped with soda water–unless otherwise specified.

Buck: A variety of highball containing ginger syrup, and fresh lime juice.

Bourbon Ginger Highball (aka “BGH”)

½ oz fresh lime juice

¾ oz ginger syrup

2 oz bourbon

Garnish with a ginger candy.


 

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The traditional Recipe & Specs of a Cocktail with “Crushed Ice”

Crushed Ice – Contributed by the Cocktail Collective
BrambleTraditionally citrus, spirit, sweet modifier, possible muddled ingredients.

Preparation: Combine all ingredients in tin, whip, strain into a chilled rocks glass add crushed ice and Garnish.

Crushed ice: A style of ice that is similar to the shape and size of a pebble and is often used in juleps, cobblers, fixes, and swizzles. Crushed ice is beneficial to achieving lower temperatures and optimal water content in the aforementioned cocktails, as the rate of cooling is governed by the quantity and average radius of the ice particles. Water content is also affected by other mitigating factors such as the temperature and material of the glassware, whether or not the cocktail in question was shaken (and the kind of ice that it was shaken with) in order to prompt a lower temperature and achieve the desired rate of dilution prior to being strained over crushed ice.

Bramble

¾ oz simple syrup

¾ oz lemon juice

2 oz Gin

2 muddled blackberries

whip, rocks glass, crushed ice, garnish blackberry


 

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Traditional Recipe & Specs for a “Cracked Ice Cocktail”


Cracked Ice Cocktail – Contributed by the Cocktail Collective

Whiskey_SmashTraditionally citrus (muddled or juice), spirit, sweet modifier, possibly other muddled ingredients.

Preparation: Combine all ingredients, Muddle in tin, add hand cracked ice, light toss, dump into rocks glass, garnish.

Smash

¾ oz sugar

4 lemon wedges

6-8 mint leaves

2 oz spirit (Gin, Whiskey, Cognac, Tequila)

Muddle, shake and strain over hand cracked ice in a rocks glass. Garnish with a mint sprig/lemon


 

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The Classic Recipe & Specs of the “Old Fashioned Cocktail”


 

Classic Old  Fashioned Cocktail – Contributed by the “Cocktail Collective”

cropped-Old_Fashioned2.jpgAngostura, white sugar cube, 2 oz Bourbon, Orange & Lemon Peel.

Preparation: Combine all ingredients in a whiskey glass, (dash of club soda to create paste in muddling sugar cube), add ice, stir and garnish with peel(s).

Fancy Free

½ oz Maraschino,

2 oz Bourbon

Orange bitters

Angostura Bitters

Orange Peel


 

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A Story of Punch with Some Recipes


PUNCH

PUNCH4_LowResPunches have been gaining popularity since the release of David Wondrich’s book “Punch The delights (and dangers) of a flowing bowl” since 2010.

Previous bartenders were making just large cocktails and pouring them in a bowl and calling it punch. Unfortunately some still practice this method of anything you put in a punch bowl is deemed a punch when in fact Dr David Wondrich has taught us that a punch in fact has proper technique and rules of thumb to follow. A Punch is meant to be drunk communally as well as it is meant to be stretched out with dilution of some kind so it is less alcoholic. Historically the most important part of making punch is creating the Oleo Saccharum which consist of citrus oil, the peel along with granulated sugar. By peeling the skin of lemon, lime, orange or even grapefruit, adding sugar and muddling them together or letting them sit for a period of time the sugar extracts the oils from the skin and ultimately you have this beautiful citrus sweet paste made up of all the essential oils from the skin. This is the base of punch. Bars prep it in advance in mason jars or cryovac sealed bags as part of their daily and or weekly routines. Punch is also made up of 5 ingredients citrus, sugar, water, spirit, tea or spices.

Most cocktail bartenders today are following the classic methodology taught to us by Dr David Wondrich as well it has become a staple as most cocktail bars carry punch bowls and have punch menus. I have been seeing inventive and different serving vessels for punch for 2-4ppl for example vintage shakers or even old teakettles, which I found fun. Punches are here to stay as they have a proper place in our cocktail history. I think in 2015 you will see more busy bars offering a glass punch at the bar in order to off set the volume. I am sure we will also see more inventive house made variations and recipes as like food it is ever evolving.

Martha Washington’s Rum Punch

Contributed by the Cocktail Collective circa 2010

Serves 5-6 ppl

9oz Appleton White Rum

12oz Appleton “Extra” 12 Year Rum

6oz Grand Marnier

9oz Fresh Lemon Juice

9oz Fresh Orange Juice

9oz Spiced Simple Syrup*

Grated Nutmeg Garnish

Lemon ½ wheels & orange ½ wheels

*Spiced Simple Syrup

1.5 cups Water

1.5 cups Sugar

2 Star anise pods

1 to 2 Cinnamon sticks

4 to 5 Whole cloves

Prep:

Add all the ingredients to a small saucepan. Cook over medium heat, stirring until the sugar fully dissolves. Remove from heat and let stand until cool. Strain, and refrigerate until needed.

Preparation:

If possible combine all ingredients in advance and get cold. Present punch bowl with ice along with the garnish on the side. Pour all ingredients into a punch bowl over a large format 4×4 ice cube and if not cold you could add 2 cups of crushed ice or pebble ice to get to optimal temperature. Garnish with lemon and orange ½ wheels and dust with fresh nutmeg

We’re all aware of the great things our first president accomplished in his tenure. What most do not know is that our First Lady took her duties very seriously as well. She did her best to entertain in a formal style in hopes of representing this fledgling nation as an equal to visiting dignitaries from more established European countries. If this punch is any indication, she was quite the host.

The Cocktail Collective was made up of

Willy Shine, Misty Kalkofen, Eric Alperin, Richard Boccato, John Lermayer & Simon Ford

Jamaican Blue Mountain Punch

Contributed by Willy Shine

Serves 5-6 ppl

12 oz Appleton Estate Reserve

6 oz Sandeman Character Amontillado sherry

3 oz Grand Marnier

6 oz Strong hibiscus tea

Peels of 2 oranges

3 oz limejuice

3 oz superfine sugar

18 oz sparkling water

Grated Nutmeg

Dusting of Blue Mountain Coffee grounds

Orange ½ wheels

Edible orchids as garnish

Instructions:

If possible combine all ingredients in advance and get cold. Start with the peels and the sugar by muddling together and or prepare in advance. Present punch bowl with ice along with the garnish on the side. Pour all ingredients into a punch bowl over a large format 4×4 ice cube and if not cold you could add 2 cups of crushed ice or pebble ice to get to optimal temperature. Garnish with dusting of fresh nutmeg and Blue Mountain coffee grounds orange ½ wheels and edible orchids

The Jamaican Blue Mountain Punch is a celebration to the beautiful big flavors and amazing history of the island of Jamaica.


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The Foundational Recipe & Specs to “The Classic Flip”


Classic Flip – Contributed by “The Cocktail Collective”

NY_Flip_2½ oz Simple Syrup, 2 oz Spirit of Choice, 1 whole egg

Preparation: Combine all ingredients in a shaker tin without ice. Dry shake. Add ice and shake vigorously. Double strain into a chilled flip glass.

Note: When making the classic flip choose an appropriate sweetener to complement your chosen base spirit. I prefer to use demerara simple syrup when using darker spirits such as whiskey, cognac or aged rums.

New York Flip

½ oz Simple Syrup

½ oz Cream

½ oz Port

1 ½ oz Bourbon

1 egg yolk

Garnish with grated nutmeg.


 

 

 

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The Foundation Recipe and Specs to “The Up Shaken Cocktail”


Up Shaken

Traditionally citrus, spirit, sweeten modifier, possibly bitters and/or muddled ingredients.Gimlet

Note: Some examples can easily translate into Down / Shaken.

Preparation: Combine all ingredients in tin, add ice/shake vigorously, strain into a chilled coupe (*or in a rocks glass over ice), Garnish.

Gimlet

1 oz lime

¾ oz sugar

2 oz Gin

shake/strain chilled coupe, garnish lime


 

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The Basic Foundational Recipe & Specs to the Manhattan and the Martini Cocktails


Stirred Up – Contributed by “The Cocktail Collective”
Cocktail: ManhattanManhattan_2

Ingredients: ¾ oz Sweet Vermouth, 2¼ oz Rye Whiskey, 2 dashes Angostura Bitters

Preparation: In a mixing glass combine ingredients over ice. Stir. Strain into a chilled cocktail glass. Garnish with a cherry.

Variants:

Perfect: Split the vermouth between sweet and dry. Inquire as to guest’s preference for a cherry or lemon twist garnish.

Dry: Replace the sweet vermouth with dry vermouth. Inquire as to guest’s preference for garnish.

Cocktail: Martini

¾ oz Dry Vermouth, 2 ¼ oz Plymouth Gin, 1 dash Orange Bitters

Preparation: In a mixing glass combine ingredients over ice. Stir. Strain into a chilled coupe glass and garnish with lemon oil.

Variants:

Dry: Reduce the amount of Vermouth to the specifications of the guest.

Bone Dry: Eliminate Vermouth and bitters. Inquire as to guest’s preferred garnish.

Dirty: Eliminate the vermouth and bitters and substitute olive brine. Garnish with olives.

Gibson: A martini that is garnished with a cocktail onion.


 

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