Mixology
Right…so, I consider myself a mixologist. With the equal conviction and authority of a religion, my ability to construct alcoholic concoctions provides me with this obscure title and, I must say, a bit of leverage in the world. Luckily, this discipline requires only the end result as testament to the creator’s ability.
The following drinks are my own; meaning, I have not seen these drink recipes before nor do I know of any replication. That said, all bartenders are swindlers, pirates of the 20th century who beg, borrow and steal. Any bartender who tells you differently is lying or drunk…probably both.
C’s Sidecar:
This is truly my signature drink. I have always loved the Sidecar. It is brilliant when built with balance in mind, shakened cold and served fresh. My version of this classic cocktail fuses my childhood love of a Creamsicle with this great drink:
- 1 oz. Navan Vanilla Liqueur
- 1 oz. Grande Marnier Orange Cognac
- 1 oz. Fresh Lemon Juice (or one whole Lemon squeezed fresh)
Build, shake like a madman, and strain fresh into a cocktail glass. No garnish.
You will find the following drinks at A Touch of Venice Restaurant in Mattituck, New York. Or, if you find me, at my place.
Cuba Libre Especial
My friend Brian (family chef and owner of A Touch of Venice) asked me to make a drink using a recent addition to the bar: 10 Cane Rum. Seeing as I love rum, I consented. After a few miserable attempts at something fantastic, I settled again on distorting, and in my humble opinion, improving a classic, the cuba libre. The result is a more rum forward drink with only a hint of sweetness. Served up, this can’t be beat:
- 2 oz. 10 Cane Rum (this is a first press rum. It is very light and has a crispness about it…search for something similar)
- 1 oz. Goslings Dark Rum (I find Goslings to have a nice, round flavor that gives the drink the necessary body. Substitute your dark rum of choice to see the results)
- 1 Lime, Freshly squeezed (sorry, no substitutes here)
Build, shake like hell, strain into a 1/2 sugar-rimmed cocktail glass, top with a Splash of cola. Lime garnish.
Mojito de Alemania
I love wheat beers. Thus, I am very happy to be living in Germany!!! With Belgium next door, my life is almost complete. Inspired by the citrus and floral qualities of weizen or weiss beer, I felt it would certainly compliment and give body to the “in” drink of the last eight years, the mojito. In addition, I am convinced of its novelty. What cocktail uses wheat beer as an ingredient? Here is the result:
- 2 oz. light rum (again, I find 10 Cane an excellent choice)
- 1/2 oz. Orange Cognac (Grand Marnier or Harlequin)
- 1 oz. Lime Juice
- 1/2 oz. sugar syrup
- 5-6 mint leaves
- 1 oz. Weizenbier (I prefer a ‘Kristal’ weizen which is filtered and a bit lighter)
Muddle mint leaves, build all ingredients except beer, shake and pour into a highball glass. Top with Weizenbier (this replaces the soda in a normal mojito). Garnish with fresh sprigs of mint or a lime wedge.
More to come….
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