January 14, 2010
Bulleit bourbon
Lillet
honey
bergamot juice
angostura orange bitters
Shake with a chunk of orange in the shaker. Fine strain into a cocktail glass and garnish with an orange twist.
A tasty variation of our old favorite, Third Rail. Love the bergamot!
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New day. New drink. Oh yeah...
Back to the Blood Bank:
Choose Your Ingredient
absinthe
Amer
aperol
applejack
apricot brandy
armagnac
averna
beer
benedictine
bourbon
brandy
cachaca
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campari
chartreuse-green
chartreuse-yellow
cointreau
combier
cynar
drambuie
dubonnet
eau-de-vie
egg white
falernum
gin
grand marnier
herbs
lillet blanc
luxardo maraschino
madiera
pernod
pimm's
pisco
port
rum
rye
scotch
sherry
sparkling wine
st. germain
tequila
vermouth--dry
vermouth--sweet
vodka
Essential Bar Tools:
Pint glass
Shaker
Citrus squeezer
Paring knife
Cutting board
Patience
Wine opener
Bottle opener
Jiggers: Utensils for measuring liquids with 1/4- 1/2 oz. increments.
Hawthorne strainer: Metal device with a spring that fits over a shaker in order to strain the liquid from the ice.
Julep strainer: Solid metal paddle-like strainer with numerous holes. Fits into a pint glass, and is often used with stirred cocktails.
Fine strainer: Small metal sieve used to remove anything solid from a cocktail.
Bar spoon: Long, thin spoon used primarily to gently stir cocktails.
Channel knife: Tool used to carve twists from citrus.
Muddler: Baton-like device used to press, crush or pulverize ingredients.
Extra Liver: Let's just say: We like what we do.
Shaker
Citrus squeezer
Paring knife
Cutting board
Patience
Wine opener
Bottle opener
Jiggers: Utensils for measuring liquids with 1/4- 1/2 oz. increments.
Hawthorne strainer: Metal device with a spring that fits over a shaker in order to strain the liquid from the ice.
Julep strainer: Solid metal paddle-like strainer with numerous holes. Fits into a pint glass, and is often used with stirred cocktails.
Fine strainer: Small metal sieve used to remove anything solid from a cocktail.
Bar spoon: Long, thin spoon used primarily to gently stir cocktails.
Channel knife: Tool used to carve twists from citrus.
Muddler: Baton-like device used to press, crush or pulverize ingredients.
Extra Liver: Let's just say: We like what we do.
More to come, of course!
Cocktail Terminology:
Up: Chilled, but served without ice, typically in a martini glass.
Neat: Served at room temperature, typically in a rocks glass.
Over: Served on ice. Glass may vary.
Strained: Ingredients combined in a shaker are strained into a glass through a Hawthorne or Julep strainer.
Fine Strained: Ingredients are poured through a small mesh strainer, eliminating ice chips, fruit pulp, or whatever else is unwanted.
Twist: The zest of any citrus (but not the flesh of the fruit).
Ribbon: Wide twist made from using a vegetable peeler. Not an official term, but it's what we use at Range.
Wedge: A wedge of fruit (often citrus) which includes the zest, pith and flesh of the fruit.
Wheel: Round cross section of citrus.
Half-moon: Half of a wheel. Another Range term. Not sure why we don't call them "half wheels".
Chip: A small, circular piece of citrus zest used as a garnish.
Dry: For Martinis this means using only a few drops of vermouth.
Very or Extra Dry: No vermouth
Shake: To mix vigorously with ice in a shaker
Stir: To gently stir a drink in a shaker with a bar spoon. This keeps the ingredients more "pure" because the ice doesn't break up and melt as it does with shaking. The trade off is that the cocktail is less chilled. Gin Martinis, Manhattans, and Sazeracs are examples of drinks that should be stirred.
Dry shake: To combine ingredients in a shaker without any ice. Typically used in order to properly emusify cocktails containing egg white.
Muddle: To use a muddler to press, crush or pulverize any ingredient in order to extract juice and/or flavor.
Rocks Glass: Short, cyllindrical glass meant to hold a spirit and ice.
Bucket: A large rocks glass. Gin and tonics and the like are typically served in a bucket.
Collins Glass: Tall, cyllindrical glass used for collins, fizzes, and often juice-bassed drinks.
Pilsner Glass: Very tall glass, often featuring a pedestal base. Aside from beer, these are used for cocktails that contain juice and soda, such as Mojitos.
Cocktail Glass: Often called a "Martini Glass".
Shot Glass: Small glass meant to hold around two ounces of liquor.
Cordial Glass: Smallish stemmed glass used for port, and desert wines.
Neat: Served at room temperature, typically in a rocks glass.
Over: Served on ice. Glass may vary.
Strained: Ingredients combined in a shaker are strained into a glass through a Hawthorne or Julep strainer.
Fine Strained: Ingredients are poured through a small mesh strainer, eliminating ice chips, fruit pulp, or whatever else is unwanted.
Twist: The zest of any citrus (but not the flesh of the fruit).
Ribbon: Wide twist made from using a vegetable peeler. Not an official term, but it's what we use at Range.
Wedge: A wedge of fruit (often citrus) which includes the zest, pith and flesh of the fruit.
Wheel: Round cross section of citrus.
Half-moon: Half of a wheel. Another Range term. Not sure why we don't call them "half wheels".
Chip: A small, circular piece of citrus zest used as a garnish.
Dry: For Martinis this means using only a few drops of vermouth.
Very or Extra Dry: No vermouth
Shake: To mix vigorously with ice in a shaker
Stir: To gently stir a drink in a shaker with a bar spoon. This keeps the ingredients more "pure" because the ice doesn't break up and melt as it does with shaking. The trade off is that the cocktail is less chilled. Gin Martinis, Manhattans, and Sazeracs are examples of drinks that should be stirred.
Dry shake: To combine ingredients in a shaker without any ice. Typically used in order to properly emusify cocktails containing egg white.
Muddle: To use a muddler to press, crush or pulverize any ingredient in order to extract juice and/or flavor.
Rocks Glass: Short, cyllindrical glass meant to hold a spirit and ice.
Bucket: A large rocks glass. Gin and tonics and the like are typically served in a bucket.
Collins Glass: Tall, cyllindrical glass used for collins, fizzes, and often juice-bassed drinks.
Pilsner Glass: Very tall glass, often featuring a pedestal base. Aside from beer, these are used for cocktails that contain juice and soda, such as Mojitos.
Cocktail Glass: Often called a "Martini Glass".
Shot Glass: Small glass meant to hold around two ounces of liquor.
Cordial Glass: Smallish stemmed glass used for port, and desert wines.
More to come, as well!
Blog Archive
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2010
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January
(27)
- The Scalawag
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- Up To Date Cocktail
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- Fourth Rail
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January
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4 comments:
nice read. I would love to follow you on twitter. By the way, did any one hear that some chinese hacker had busted twitter yesterday again.
Scored a bag of Bergamot oranges today. (YES!) After having this at the bar on Friday I just HAD to make it again at home. I assume the proportions are the same as The Third Rail, substituting the Bergamot for the lemon juice?
I've also wondered if you are using straight honey or a syrup (1:1 or 2:1) for this cocktail? Let me know.
Thanks!
Michael
Hey Michael
Our batch of bergamots was sour, but surprisingly didn't have quite enough acid to use the same proportions. We upped it to 1 oz. of B-juice. We do a 1:1 honey syrup at Range, although I personally am pushing for 2:1.
Cheers!
Thanks for the reply.
I've too found that you need more of the Bergamot juice. I'm about to post a new cocktail of my own, an evolution of the B-Line, on my blog. Here's the recipe for you now. Thanks for always answering my questions!
Calabria
1 1/2 oz. Old Grand Dad 114-proof bourbon (*)
1 oz. Bergamo orange juice
3/4 oz. honey syrup (2:1)
1/4 oz. Amaro Averna
4 drops Fee Bros. Whiskey Barrel Aged bitters.
2 small pieces of the Bergamo orange shell (after juicing).
1 very ong thin strip of orange peel tied with an overhand knot, for garnish
Shake everything (but the garnish) hard, over ice.
Double strain into a chilled coupe.
Garnish with the knotted orange peel strip.
(*) - like the Bulleit, a high-rye bourbon, but I wanted something with a bit more 'bite' to it.
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