Ted Gallagher describes this as a contemplative but light aperitif w layers of vermouth, our house rose, gin & Cynar. We think off it as a more floral alternative to a Martinez or Manhattan, accessible with a touch of bitterness; it’s our tribute to Alphonse Mucha, the Czech painter who began the art nouveau style of painting. The tastes and the season all seemed to point in his direction. The recipe follows below:
Recipe:
1 oz Cocchi Americano
3/4 oz Junipero Gin
1/2 oz. Coteaux du Vendomois Rose (our house rose at Craigie)
1/2 oz. Carpano Antica formula
1/4 oz. Cynar
Dash of Regan’s Orange Bitters
Recipe:
1 oz Cocchi Americano
3/4 oz Junipero Gin
1/2 oz. Coteaux du Vendomois Rose (our house rose at Craigie)
1/2 oz. Carpano Antica formula
1/4 oz. Cynar
Dash of Regan’s Orange Bitters
Two Great Winter Drinks
Thanks to Craigie On Main Bartender Supremo John Mayer for providing the recipes for these Winter Warmers
De Guello“DeGuello” is a Spanish(ish) trumpet call that has a long history of military use. Most notably, it was used in the battle of the Alamo. 1836. Just like the story, the cocktail is dark, brooding and tilted in the favor of the Spanish/Mexican players
Recipe:
3/4 oz. Scorpion Mezcal
3/4 oz. Oloroso Sherry
3/4 oz. Punt e Mes
1/2 oz. Old Monk Rum
1/4 oz. Demerara Simple Syrup
5 drops Angostura Orange Bitters
1 dash Angostura bitters
Stir all ingredients with ice and strain into a chilled lowball glass. Garnish with a flamed orange twist.
Winter EquivalentA warm and warming libation to combat the snow
Recipe:
3/4 oz. Appleton Reserve Rum
3/4 oz. Jameson Irish Whiskey
3/4 oz. Applewood-Smoked Velvet Falernum (WHAT???)1/2 oz. Galliano
3 dashes Bittermen’s Xocolatl Mole Bitters
Combine ingredients in a warm teacup and add hot vanilla Rooibos tea
Serve the drink with a toothpick on the side holding two Smoked Mexican Salt Marshmallows.
De Guello“DeGuello” is a Spanish(ish) trumpet call that has a long history of military use. Most notably, it was used in the battle of the Alamo. 1836. Just like the story, the cocktail is dark, brooding and tilted in the favor of the Spanish/Mexican players
Recipe:
3/4 oz. Scorpion Mezcal
3/4 oz. Oloroso Sherry
3/4 oz. Punt e Mes
1/2 oz. Old Monk Rum
1/4 oz. Demerara Simple Syrup
5 drops Angostura Orange Bitters
1 dash Angostura bitters
Stir all ingredients with ice and strain into a chilled lowball glass. Garnish with a flamed orange twist.
Winter EquivalentA warm and warming libation to combat the snow
Recipe:
3/4 oz. Appleton Reserve Rum
3/4 oz. Jameson Irish Whiskey
3/4 oz. Applewood-Smoked Velvet Falernum (WHAT???)1/2 oz. Galliano
3 dashes Bittermen’s Xocolatl Mole Bitters
Combine ingredients in a warm teacup and add hot vanilla Rooibos tea
Serve the drink with a toothpick on the side holding two Smoked Mexican Salt Marshmallows.
Cucumber Gin Gimlet
From Tom Schlesinger-Guidelli, Beverage Manager
3 slices cucumber
1 pinch of salt
1 1/2 oz Hendrick’s Gin
3/4 oz yellow chartreuse
3/4 ox lime juice
1 drop orange blossom water
Muddle 3 cucumber slices with pinch of salt. Add remaining ingredients and shake. Strain into a cocktail glass. Garnish with a slice of cucumber.
3 slices cucumber
1 pinch of salt
1 1/2 oz Hendrick’s Gin
3/4 oz yellow chartreuse
3/4 ox lime juice
1 drop orange blossom water
Muddle 3 cucumber slices with pinch of salt. Add remaining ingredients and shake. Strain into a cocktail glass. Garnish with a slice of cucumber.
