Cocktail of the Day: chartreuse-green

Showing posts with label chartreuse-green. Show all posts

Monday, April 5, 2010

Equinox

March 21, 2010

Siete Leguas silver
Green Chartreuse
lemon juice
kiwi
Angostura bitters

Muddle 1/4 kiwi, combine ingredeints, shake, and fine-strain into a cocktail glass. Garnish with a lemon chip.

For some odd reason I love creating green cocktails.

Friday, February 12, 2010

Green Meanie

February 11, 2010

Siete Leguas reposado tequila
Green Chartreuse
green tea syrup
lemon juice
saffron-cardamom bitters

Shake ingredients and fine-strain into a cocktail glass. Garnish with a lemon half-moon.

This one isn't for everyone. Layers of herbs and spices do a little dance with our old tequila-citrus team and the result is complex and (if I may be so bold) out-freekin-standing. Thanks again to Neya White of NOPA for the bitters recipe!

Monday, December 21, 2009

The Hothouse

December 19, 2009

Pueblo Viejo silver tequila
Chartreuse
lime juice
basil
Fresno chili
sugar
Bundaberg ginger beer

Muddle the chili and basil with a touch of simple syrup. Combine all but the ginger beer, shake and fine-strain into an ice-filled pilsner glass. Top with a little Bundaberg, and garnish with a few slices of chili and some basil chiffonade.

The chef gave me some grief about using basil this time of year, but sometimes enthusiasm trumps seasonality. I've been enjoying a lot of Thai food and felt the whole chili-lime-basil base was perfect for a cocktail.

Sunday, September 13, 2009

The Nebula

September 12, 2009

Tito's vodka
Green Chartreuse
Concorde grapes
basil
lemon juice

Muddle the grapes and basil, combine ingredients, shake and fine strain into a cocktail glass. Garnish with a lemon ribbon.

We were surprised to find that these grapes yielded a vivid fuchsia color despite the fact that they were a dull, blackish color. The Chartreuse punched up the basil just enough to create a subtle herbal note to liven up the citrus-sweetness.

Friday, September 11, 2009

The Last Word

September 10, 2009

Beefeater gin
Luxardo maraschino liqueur
Green Chartreuse
lime juice

Shake, fine strain into a cocktail glass. Garnish with a brandied cherry.

Sometimes we like to pull out one of our favorite classics as the cocktail of the day. Along with the Negroni--- which we all agree is one of the best cocktails ever--- The Last Word is the drink that we just can't get enough of.

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