Cocktail of the Day: absinthe

Showing posts with label absinthe. Show all posts

Thursday, April 22, 2010

Pisco Punch

April 20, 2010

Machu Pisco
Navarro Pinot Noir grape juice
Small Hand Foods pineapple gum syrup
tangerine juice
chunk of lemon
dash of absinthe

Squeeze the tangerine into a pint glass and place the spent rind in a bucket. Muddle the lemon, combine ingredients, shake and strain into the bucket.

This crazy combination of ingredients came together beautifully. Party in a glass...

Monday, April 5, 2010

The Lemon Song

March 31, 2010

209 gin
lemon juice
clementine juice
meyer lemon syrup
Kubler absinthe

Spray a cocktail glass with absinthe. Shake ingredients and fine-strain into the glass. Garnish with a brandied cherry.

A little twist on the Corpse Reviver #2, with clementine and meyer syrup subbing for the Cointreau and Lillet. Deeee-lish!

Monday, March 1, 2010

The Quiet Cocktail

March 1, 2010

Barsol Pisco
Noily Pratt dry vermouth
guava
lemon
simple syrup
Fee Brothers grapefruit bitters
Kubler absinthe

Muddle the guava, shake ingredients, then fine-strain into a cocktail glass. Garnish with a grapefruit ribbon.

We just got in some beautiful California guavas and we're experimenting with something to go on the list this week. This one might just do the trick!

Friday, November 20, 2009

Emerald Fizz

November 18, 2009

Miller's gin
Kubler absinthe
kiwi
lemon juice
simple syrup
egg white

Muddle the kiwi, combine ingredients and dry-shake. Shake with ice, then fine-strain into a champagne flute. Top with soda water and garnish with a fennel frond.

This one takes a bit of work, but it's worth it! Make sure to use 1/4 oz. or less absinthe or you'll lose the kiwi. A variation of this on is going on the list soon... stay tuned!

Friday, October 23, 2009

Corpse Reviver #2

October 22, 2009

Miller's gin
Cointreau
house made vin d'orange
Kubler absinthe
lemon juice

Shake all but the absinthe and fine strain into a cocktail glass. Spray a mist of absinthe on the surface of the drink, and garnish with a brandied cherry.

This is the debut cocktail using our house made vin d'orange (see October blog post for the recipe). This is a classic prohibition-era concoction that always raises a few eyebrows. If you haven't tried it yet, stop what you're doing, get your butt down to Range and order one.

NOW!!!

Friday, September 25, 2009

Sidewinder

September 23, 2009

George Dickel Tennessee whiskey
Kubler absinthe
lemon juice
egg white
Fee Brothers Whiskey Barrel Bitters

Combine and dry shake. Add ice and shake some more. Fine strain into a chilled rocks glass and garnish with a chip of lemon.

This is a slight variation on the Savoy Cocktail Book's "Rattlesnake". We used more absinthe and added the bitters to add complexity. Look for a version of this on the fall cocktail menu!

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.

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.

More to come, as well!

Cocktail of the Day