COBRA'S FANG COCKTAIL

THE COBRA'S FANG COCKTAIL

Fino a poco tempo fa, lo sciroppo di fassionola, usato in molte vecchie bevande Tiki incluso l' Hurricane , era stato perso nel passato. La Jonathan English Company lo ha imbottigliato negli anni '50, e i baristi moderni hanno creato versioni fatte in casa o sciroppo di frutto della passione sostituito. Recentemente, Max Messier di Cocktail & Sons ha imbottigliato una versione stagionalecon fragole locali di New Orleans, ananas, mango, frutto della passione e sciroppo di fiori di ibisco. Il famigerato Cobra's Fang è stato creato da Don the Beachcomber e utilizza anche il falernum, che ha visto la propria rinascita negli ultimi anni.

INGREDIENTI IN THE COBRA'S FANG COCKTAIL  

¹ / ₂  oz Rum scuro giamaicano

¹ / ₂  oz Rum demerara a prova di 151

¹ / ₂  oz Succo di lime appena spremuto

¹ / ₂  oz Falernum

¹ / ₂  oz Succo d'arancia appena spremuto

¹ / ₄  oz Sciroppo di fassionola

1 spruzzo Amaro Angostura

1 spruzzo Granatina

1 spruzo Herbsaint liquore

Contorno: foglia di menta

Bicchiere: tazza alta o alta Tiki

COME PREPARARE THE COBRA'S FANG COCKTAIL

Mescolare tutti gli ingredienti con 6 once di ghiaccio tritato per 5 secondi e versare in un bicchiere highball o in una tazza alta di Tiki.

Guarnire con una foglia di menta e una rotella di lime.

Takumi’s Aviation Cocktail

Takumi’s Aviation Cocktail

In 2010, while in Athens judging the Diageo World Class bartender competition, barman Gary “Gaz” Regan tasted the very best Aviation cocktail he had ever encountered—one made by Takumi Watanabe, a bartender at The Sailing Bar in Sakurai, Japan. “Since there was no crème de violette available to Watanabe at the time, he used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette,” says Regan.

Ingredients in The Takumi’s Aviation Cocktail

1 ¹⁄₂ oz Tanqueray No. TEN gin

¹⁄₂ oz Giffard Marasquin maraschino liqueur

¹³⁄₁₀₀ oz Marie Brizard Parfait Amour liqueur

³³⁄₁₀₀ oz Fresh lemon juice

Garnish: 

Lemon twist

Glass: 

Cocktail

How to make The Takumi’s Aviation Cocktail

Add the gin into a shaker and stir to release the aromas.

Add ice and the remaining ingredients and shake.

Fine-strain into a chilled cocktail glass.

Garnish with a lemon twist.

Veronica Rose Cocktail

Veronica Rose Cocktail

This red-tinged cocktail by Erick Castro at San Diego’s Polite Provisions gets its heady fragrance from syrup steeped with rose petals, while Aperol lends bittersweet pink grapefruit and orange notes. “The scent of flowers in bloom is such a visceral experience that is so difficult to capture in a drink,” says Castro. “Having tried rose petals in tea, I was confident that it would lend itself to the steeping process well.”

Ingredients in The Veronica Rose Cocktail

¹⁄₂ oz Aperol

¹⁄₂ oz Rose petal syrup*

Chilled sparkling wine, to top

Garnish: 

Lemon twist

Glass: 

Flute

How to make The Veronica Rose Cocktail

Add the Aperol and syrup to a cocktail shaker with ice and shake until well-chilled.

Strain into a chilled flute glass, top with the sparkling wine and stir gently.

Garnish with a lemon twist.

*Rose petal syrup: Add 4 cups hot water to 1 cup rose petals, and steep 30 minutes. Squeeze out excess water from the rose petals, then strain out solids. Add 1 tsp rose water, top off with additional water to make 4 cups, and add equal parts white sugar.