New Cocktail List!

New Cocktail List November 2015

Dutch 57

A play on a French 75 (gin, lemon juice, champagne) this one is made with Bols Genever ( the juniper-flavored national and traditional liquor of the Netherlands and Belgium, from which gin evolved). Genever is maltier than gin, though, and has a character of its own.

1oz Bols, 1 oz Grapefruit Juice, .5 oz of Rosemary simple syrup. Served in a flute, with a rosemary garnish, topped with sparkling wine.

Negroni Sbagliato

Sbagliato means “messed up” or “mistaken” in Italian, and while the Negroni Sbagliato is said to be the result of a busy bartender mistakenly using sparkling wine instead of gin in a Negroni, we think it turned out to be a pretty happy accident.

1 oz. sweet vermouth

1 oz. Campari

1 oz. lightly sparkling wine

Rocks, orange peel, OF glass.

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Division Bell

This is a Last Word variation named after the Pink Floyd album that helped Phil Ward get through his NY city restaurant Mayahuel’s five-month build out.

Del Maguey is a 20 year project by Ron Cooper to source, bottle and export Single Village Mezcal. The Crema de Mezcal (which warns “For Women Only… And a Few Strong Men”) is made by combining Miel de Maguey (unfermented agave syrup) with Mezcal San Luis del Rio. Double distilled from agave Espadin.

For a very thorough article on the differences between Tequila and Mezcal, see this awesome article: http://mezcalphd.com/2012/08/tequila-vs-mezcal/

1 oz. Del Maguey Mezcal

3/4 oz. Aperol

3/4 oz. Luxardo Maraschino Liqueur

3/4 oz. lime juice

Combine all ingredients in a mixing glass, fill with ice and shake. Strain into a coupe or a cocktail glass and garnish with a grapefruit peel.

French Chameleon

Jonny everybody!

1.5 lillet

.75 yellow chartreuse

.75 lime

.25 lavender simple

Shake, double strain, coupe, no garnish.

Named after a famous impersonator, Frédéric Bourdin (born 13 June 1974) who is a French serial impostor the press has nicknamed "The Chameleon". He began his impersonations as a child and claims to have assumed at least 500 false identities, three of which have been actual teenage missing persons.

Pimm’s Cup

Pimm’s No. 1 is a gin-based potation made in England from dry gin, liqueur, fruit juices, and spices. Served with lemon soda or ginger ale, it becomes a Pimm’s Cup. Pimm’s No. 1 was created in the mid-18th century by English oyster bar owner James Pimm. The recipe is still a secret; supposedly, only six people know exactly how it is made. It has a dark, golden brown color, a medium body, and a taste of quinine, citrus fruits, and spice. Its low alcohol content of only 25 percent has made Pimm’s a drink to have when you are having more than one.

2 oz Pimm’s No 1

¾ oz Lemon Juice

½ oz Simple Syrup

Shake, rocks, top with House Made Ginger Beer

Adonis

The Adonis cocktail dates back to the mid-1880s and was named in honor of the first Broadway musical to run for more than 500 performances. Simple and low in alcohol, it’s the perfect weeknight aperitif. You can find this and other classic cocktails in Dinah Sanders’ The Art of the Shim, a book on low-alcohol cocktails.

1½ oz. dry sherry 1½ oz. sweet vermouth (Carpano Antica), 2 dashes orange bitters. Served in a couple, garnished with an orange peel

Breakwater

This is Jill Caron’s cocktail, mixing sweet and spicy with a good dose of strong. Lachlan (our regular) came up with the name of this beauty.

1.5 oz. Tawny Port

.5 oz Ancho Chile Liqueur

.25 oz Braulio

Ancho Reyes is a chile liqueur whose reputation among cocktailians is growing rapidly. Made in Puebla, Mexico, from ancho chiles steeped in a sugar cane spirit, Ancho Reyes is spicy, smoky and sweet, delivering complex flavor in addition to heat. Up at 80 proof, it's as potent as most liqueurs on the shelf and has the ability to stand alone in mixed drinks or mesh well with its friends tequila, rum and whiskey.

Amaro Braulio originated in Bormio, Valtellina in 1875, thanks to the skilful expertise and the clever research of Francesco Peloni, a chemist with a deep knowledge in the field of medicinal aromatic herbs. Amaro Braulio is obtained by the infusion of plants, roots and aromatic alpine herbs and by a two-year ageing process in sessile oak-barrels. With its alcohol content of 21% amaro Braulio is noted for its taste and its refined aroma.

Facts of Life

1oz calvados

1oz becherovka

.25 black pepper simple

.5 lemon

Top with house made pumpkin soda

This tastes like fall in New England, like pumpkin pie and apple pie had a miraculously boozy baby. It reminds you of chilly nights in a lonesome cabin, which is why we named it after a small portion of a quote by Thoreau’s Walden Pond cabin.

Calvados is a brandy  made from apples and pears grown in the orchards of north-western France. In theory, this traditional apple brandy can be produced in more than 1550 parishes dotted all over Normandy, Brittany and inland into the Pays de la Loire. In practice, however, the unquestioned epicenter of Calvados production is the Normandy region, on the Atlantic coast due west of Paris. Daron comes from Pays d’Auge, in Normady. Double distilled and aged in small old oak casks.

Becherovka is a liqueur from the Czech Republic, produced since 1807n in Karlovy Vary from “a secret mixture of herbs and spices” and often described as having a ginger, cinnamon or honey quality.