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Fifty Best Cocktails Vol 1
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Fifty Best Cocktails

During the annual Tales of the Cocktail event in New Orleans, we asked the world's top bartenders and mixologists for their favorite cocktail creations.

Here are the fifty best.

 



Hairy Canary
Mixologist: James Moreland
Town Bar, NYC

Named after the famous French jazz singer of the 1960's. A fantastic cocktail intentionally designed in a classic style to withstand the test of time. The ultimate pre-dinner cocktail that does wonders to your palate and your appetite. Awarded the top cocktail in NY.

3 oz. Bombay Sapphire Gin
10 drops premium orange liqueur
5 drops Moreland bitters #8 (Angustura and orange)
20 drops natural gum sap (available in Chinatown)
sugar rim, large twist of lemon.

Amanda's Sparkling Strawberries
Mixologist: Amanda Burr
W Hotel, New Orleans

Fresh strawberries muddled with lemon and simple syrup. Shake mixture with Stoli Razberi.
Strain and top off with Sofia sparkling water.



Clermont Kiss
Mixologist: Sean Bigleu
Fontana Lounge, Bellagio, Las Vegas

1-1/4 oz. Knob Creek bourbon
3/4 oz. Marie Brizard Crème de Pêche peach liqueur
3-4 dashes Fee Bros. peach bitters
8-10 fresh mint leaves, 2 oz. fresh sour mix
lemon wedge

In a mixing glass, muddle mint, Crème de Pêche and bitters. Add remaining ingredients with ice. Shake and strain into a chilled, sugar-rimmed cocktail glass. Garnish with a lemon wedge and a sprig of mint stuck into the top of the wedge.



Sommelier's Sidecar
Mixologist: Duggan McDonnell
Cantina, San Francisco

1-1/2 oz. brandy, 3/4 oz. Sauternes
1/2 oz. Cointreau, 1 oz. Meyer lemon juice
1/2 oz. brown sugar syrup
2 dashes orange bitters, grapefruit twist

Add ice, shake vigorously and strain into a large cocktail glass. Garnish with a grapefruit twist.


 

Basil's Bite
Mixologist: Eric Alperin
The Doheny, Los Angeles

2 oz. Plymouth gin, 3/4 oz. Aperol
1 bar spoon Cynar Amaro
5 medium basil leaves

In a chilled boston, add 4 basil leaves and Cynar Amaro. Muddle together. Then add the Aperol and gin with ice and stir. Strain into a chilled cocktail glass and granish with a basil leaf.


Passion Berry Martini
Mixologist: Abel Rodríguez
Dylan Prime, NYC

2 oz. Clément Rum
1 oz. fresh lime juice
1 oz. passion fruit syrup, 2 fresh strawberries
1 bar spoon of white peppercorns

In a glass shaker, muddle the pepper and one strawberry strongly to break the the peppercorns. Add the rest of the ingredients and shake for about 10-12 seconds. Serve in a chilled Martini glass.





Madame Butterfly
Mixologist: Ektoras Binikos
Aureole, NYC

1/2 oz. Orange flavored vodka, 1/2 oz. Aperol
1/2 oz. GranGala Triple Orange liqueur
1 part Aperol orange liqueur
1/2 oz. red verjus, 1/2 oz. yuzu juice
Dry raspberry or cranberry powder for garnish

Coat the rim of a chilled martini glass with raspberry powder. Put the remaining ingredients into a martini shaker with ice. Shake vigorously. Strain into the chilled martini glass.


 

White London
Mixologist: Rebecca Tarpy

1-1/4 parts Beefeater gin, 1/2 part Cointreau
1/2 part lemon juice, 1/4 part cream
1 egg white, 1/4 part cucumber
3 teaspoons sugar, cucumber slice

Muddle cucumber in a shaker. Add remaining ingredients and shake vigorously. Serve in a cocktail glass and garnish with a cucumber slice.

 

Coming Up Roses
Mixologist: Junior Merino
The Liquid Chef

2 oz. Bacardi Razz
2 oz. Moet & Chandon Brut Champagne
1/2 oz. The Liquid Chef Rose Syrup
1/2 lime, 3 rose petals

Muddle the lime, rose petals and rose syrup.
Then add Bacardi Razz, ice and shake. Add Champagne. Pour into a highball glass.


Rimbaud's Left Hand
Mixologist: Stephen Cole
The Violet Hour, Chicago

1 part Pernod Absinthe
1 part Benedictine liqueur
1 part Aperol orange liqueur
1 part lemon juice, 1 part pineapple juice
1 egg white, rose water

Combine ingredients in a mixing glass, shake first without ice. Then shake with ice and strain into a coupe glass with sidecar. Garnish with a few drops of rose water in the center.


 

Cable Car
Mixologist: Tony Abou-Ganim
The Starlight Room, San Francisco

Rich, smooth and delicately spicy. This is a perfect selection for thawing out after a crisp evening's cable car journey. A cocktail worth hoisting whatever the occasion.

1-1/2 oz. Captain Morgan Spiced Rum
3/4 oz. Marie Brizard orange Curacao
1-1/2 oz. fresh lemon sour*

In an ice-filled mixing glass, add Captain Morgan, orange Curacao and fresh lemon sour; shake well until blended. Strain into a chilled sugar-cinnamon frosted cocktail glass** and garnish with an orange spiral. (Orange spirals can be easily cut fresh using a citrus zester, also known as a channel knife).

* Mix 2 parts fresh squeezed lemon juice with one part simple syrup (1:1, water:raw sugar).
** To sugar-cinnamon frost a cocktail glass, first chill the glass, rub the rim's circumference approximately 3/4 inch in depth with a lemon wedge, then dip into a dish of equal parts cinnamon and superfine sugar.

 


Madrono
Mixologist: Giuseppe Gonzalez
Clover Club, NYC

A refreshing strawberry cobbler cocktail.

3 oz. Dry Sack, 1/2 oz. Torani Amer
2 strawberries, 2 cinnamon sticks
2 bar spoons demerara syrup*

Muddle one strawberry in Torani Amer. Pour into cocktail shaker. Break a cinnamon stick in half and toss into shaker. Add Dry Sack. Shake vigorously. Serve in wine goblet or rocks glass. Add ice. Garnish with fanned strawberry, cinnamon stick and a straw.

* To make the demerara syrup: Bring 1 part of water mixed with 2 parts of turbinado or raw, unrefined sugar to a boil in a saucepan over medium heat. Stir until the sugar dissolves completely. Let it cool, and it's ready to use.


Lemint Dream
Mixologist: Leo Ramirez
Trina Lounge, Ft. Lauderdale, FL

1-1/2 oz. Limoncé Limoncello
1 oz. silver tequila, 1 oz. pear nectar
5 mint leaves, 2 lime wedges
2 dashes of Stock Maraschino liqueur

Muddle mint, limes, pear nectar and Stock Maraschino in a cocktail shaker. Add the rest of the ingredients, shake and pour into a highball glass. Garnish with fresh mint.


The Landy French Orgasm
Mixologist: Davide Marcillo
Buddha Lounge, Houston

1-1/2 oz. Landy XO Cognac
1 oz. raspberry liqueur
1 oz. cranberry juice, 3 drops lemon juice.

 



Please drink responsibly!

 


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Comments and Suggestions:

 
Tue. May 29, 2012 8:30 PM - by: Cyril Allen
No 1 the classic dry martini
 
 
Fri. January 13, 2012 4:29 AM - by: deepak singh
ilike this memo
 
 


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Fifty Best > Spirits Archive > Cocktails Vol 1
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