Cocktail of the Day: cynar

Showing posts with label cynar. Show all posts

Friday, January 15, 2010

Catcher in the Rye

January 8, 2010

Wild Turkey 101 rye
amontillado sherry
Torani Amer
Grand Marnier
Cynar

Stir and serve in a cocktail glass. Garnish with an orange ribbon.

For those of you who crave spirit-driven cocktails a la Manhattan, look no further. This bad boy kills it!!

Hazelnut Old Fashioned

December 29, 2009

hazelnut/star anise-infused Cerbois Armagnac
Cynar
cinnamon bitters

Stir ingredients. Zest a large lemon peel into a rocks glass and coat the rim with lemon oils. Fill with ice and strain into glass. Garnish with lemon ribbon.

It's easy to forget to linger over this smooth spicy treat... goes down smooooth.

Thursday, November 26, 2009

Nutcracker

November 20, 2009

walnut infused Buffalo Trace bourbon
Cynar
Dow's 20 Year Tawny Port
apple cider
egg white

Dry-shake all ingredients. Add ice, shake, and fine-strain into a cocktail glass. Garnish with freshly grated nutmeg.

You know those boozy fruit-spice cakes that everyone jokes about during the holidays? Well this is what those cakes WISH they could be. Spicy, nutty, and boozy with just a touch of sweet.

Thursday, October 22, 2009

Crow's Nest

October 21, 2009

Sazerac rye whiskey
Cynar
egg white
lemon
honey

Dry shake, add ice, shake, fine strain and serve up. No garnish needed.

This little concoction is a Whiskey Sour on steroids. Mmmmmmmm....!

Bensonhurst

October 20, 2009

Old Overholt rye whiskey
Cynar
Luxardo Maraschino
Noilly Prat dry vermouth

Stir. Serve up without a garnish.

We lifted this one from PDT in New York, NY. It's a variation of the Brooklyn Cocktail with Cynar standing in for Amer Picon, and is named after the predominantly Italian-American section of Brooklyn.

Friday, October 9, 2009

Arrete Old Fashioned

October 6, 2009

Arrete reposado tequila
Cynar artichoke amaro
chili tincture
muscavado simple syrup

Stir ingredients and strain into a chilled rocks glass (no ice). Garnish with a grapefruit ribbon and a star-anise pod.

We use just a few dashes of Cynar and housemade chili tincture as bittering agents in this variation on the original Old Fashioned.

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