Tuesday, November 3, 2015

Show Me The Proof!

Some photos from the Louis Royer Cognac "Show Me The Proof" high proof Cognac cocktail competition at Porchlight Bar in west Chelsea. The six finalists had to use the Force 53 VSOP Cognac in their cocktails.

Saturday, December 6, 2014

Queens | Walking To Subway From Bunker

After a dinner at Bunker in Queens the other night, it was pouring with rain, but there was some great graffiti / murals on the walls on the way back to the subway.

Monday, November 17, 2014

A Sunday Evening Rum Cocktail

A Rum Cocktail

With the weather getting a little chillier I felt like a Sunday evening cocktail to warm up. This is probably a variation on something, but no idea what. It was a fine cocktail though.

Glass: Cocktail Coupe
Ice: Cubes for stirring
Garnish: Orange Twist

- 1 oz. Havana Club Anejo Especial Cuban Rum
- 1/2 oz. Smith & Cross Jamaican Rum
- 3/4 oz. Atxa Vino Vermouth Rojo
- 1/2 oz. Amaro Lucano
- 1/2 oz Dry Curacao
- 2 dashes Regan's Orange Bitters

1) Add ingredients to a cocktail stirring glass.
2) Add ice and stir until chilled.
3) Strain into a chilled cocktail coupe.
4) Garnish with an orange twist.

Sunday, November 2, 2014

Cocktail Recipe | The Martinez

The Martinez

I was looking for a cocktail to try my recent purchase of the new and limited Tanqueray Old Tom Gin and thought the Martinez would be a good place to start on a chilly, windy evening. Instead of the traditional maraschino liqueur, I used Dry Curaçao because I am not a huge cherry fan.

Glass: cocktail
Ice: cubes for mixing
Garnish: orange twist

- 1.5 oz Tanqueray Old Tom Gin
- 1.5 oz Punt e Mes Sweet Vermouth
- Bar spoon of Dry Curaçao (instead of Maraschino Liqueur)
- 2 dashes Angostura Bitters

1) Stir ingredients over ice in a mixing glass.
2) Strain into a chilled cocktail glass.
3) Garnish with orange twist.

The Silver Fizz at Attaboy

The Silver Fizz at Attaboy

A recent visit to Attaboy for cocktails resulted in a fun range of cocktails, including this double barreled drink called the Silver Bullet.

It answers the question of what to do with the egg yolk after making a fizz. The drink on the right is a gin fizz, made with gin, egg white, lemon juice, sugar, and soda water. The shot on the left is a shooter of egg yolk, Worcestershire sauce, and Tabasco sauce. Shoot the egg yolk mixture all in one and then sip the gin fizz at your leisure. It works well in the evening, but would be perfect on a Sunday morning after a late Saturday night out, or even as a last drink at a bar to brace yourself for the next stop. Either way, it's bold and bright.

Sunday, October 26, 2014

Fall Cocktails Using Pear Cider Syrup

Fall Cocktails

After picking up some pear cider at the Migliorelli farm stand in the Hudson Valley, I made a pear cider syrup to use in cocktails. The syrup is easy to make, just put the cider in a saucepan, bring to a boil, and simmer until it is reduced to about a quarter of the original volume. The result may not be super syrupy, but the sweetness and richness is amped up.

Cocktail # 1

Glass: Old Fashioned or Collins
Ice: Two Large Ice Cubes
Garnish: Thin Slice of Pear

- 1 oz Tanqueray Old Tom Gin
- 1 oz Pear Cider Syrup
- 0.25 oz Domaine de Canton Ginger Liqueur
- Soda Water

1) Over ice, add first three ingredients to an old fashioned or collins glass and stir to mix.
2) Top with soda water and stir.
3) Garnish with a thin slice of pear (I didn't have one).

Cocktail #2

Glass: Cocktail
Garnish: Thin Slice of Pear

- 1.5 oz Henry McKenna 10 Year Old Bourbon
- 1.5 oz Pear Cider Syrup
- 0.5 oz Dolin Dry Vermouth
- 0.25 oz Domaine de Canton Ginger Liqueur
- 2 dashes Angostura Bitters

1) In a mixing glass, add the ingredients, add ice, and stir.
2) Strain into a chilled cocktail glass.
3) Garnish with a thin slice of pear (I didn't have one).

Eating & Drinking | London

Beigel's at Beigel Bake on Brick Lane

Oysters outside Printers & Stationers on Ezra Street

Lamb Sweetbreads at 8 Hoxton Square

Shrimp at Barrafina

Hot Salt Beef at Beigel Bake

Beef Tendon & Tripe Pho at Sông Quê Café in Hoxton

MacIntrye Coffee on Hoxton Street

Creative cocktails at Lounge Bohemia

Squid and tomato broth at Lyle's in Shoreditch

Domaine Labet Fleur de Savagnin En Chalasse at Lyle's

Fuckoffee on Bermondsey Street

The martini at White Lyan on Hoxton Street

Sardine cans at Tincan on Upper James Street

Smoked Bath Chaps (pork cheeks) at Verden in Clapton

Violet Cakes in London Fields

F. Cooke Pie and Mash Shop in London Fields

Wine at Verden in Clapton