Cocktail of the Day: scotch

Showing posts with label scotch. Show all posts

Friday, January 22, 2010

Blood & Tears

January 21, 2010

Chivas Regal blended scotch
Dubonnet rouge
house-made cherry brandy
blood orange juice

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

You guessed it... a little twist on the ol' Blood & Sand, which is scotch, sweet vermouth, cherry brandy, and orange juice. Our version is a little more tart, and (if I may be so bold) much prettier.

Sunday, December 6, 2009

Walnut Rusty Nail

November 29, 2009

McClelland's 12 year Speyside single-malt whisky
Drambuie
Pernod
Nocino della Cristina walnut liqueur
walnuts

Muddle walnut. Stir ingredients and fine-strain into an ice-filled bucket.

An Italian, a Scotsman and a Frenchman walk into a bar....

Sunday, September 27, 2009

Pomme Pomme

September 27, 2009

Bulleit bourbon
Aberlour single malt scotch
Bates & Schmitt apple cider syrup
Dubonnet
Summerfeld apple
lemon
ginger

Muddle apple and ginger. Combine ingredients, shake, and strain into an ice-filled bucket. Garnish with a slice of ginger.

Yes, there are a lot of ingredients here. But the results are damn good! Spicy-crisp sweetness and smoky heat add up to a perfect fall cocktail. Look for it on the list soon!

Tuesday, September 22, 2009

Old Faithful

September 15, 2009

McClelland's highland scotch
Vin de Peche
Small Hand Foods pineapple gum syrup
lemon juice

Shake it and fine strain into a cocktail glass. No garnish needed.

This is a variation of the "Faithful Scotsman", a cocktail created at New York bar, Death & Co.

Friday, September 11, 2009

Highlander

September 7, 2009

Aberlour single-malt scotch
apple cider
lemon
honey
Fee's Brothers Old-fashioned bitters

Shake and strain into a bucket. Garnish with a lemon chip.

Some consider it blasphemy to use a single-malt scotch in a cocktail, but since we're all godless pagans, we can do whatever we want, as long as it's tasty. Heh heh!

Saturday, August 29, 2009

Tipsy Elephant

August 23, 2009

Flor de Cana 7 year rum
Punt y Mes
Aberlour single malt scotch
lemon juice
housemade salted elephant plum puree

Shake and strain into a collins glass. Garnish with a plum wedge.

This is no simple fruit-n-rum concoction. The scotch adds a smoky-dry edge which is enhanced by the saltiness of the plum puree. It's all about balance!

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