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Cocktail Mathematics: Creating New Drinks Through Simple Substitution
A new favorite at my bar is a variation on the Bee's Knees (Gin, Honey, Lemon) swapping the gin for a Highlands scotch.
Cocktails and Spirits with Paul Clarke: Adding Spice
Jicamita
2 oz Anejo Tequila infused with chipotle pepper
1 oz Lillet Blonde
Dash Angostura aromatic bitters
Dash Angostura orange bitters
Stir and strain into a cocktail glass. Garnish with a piece of orange peel, expressing the oils from the rind onto the top of the drink, a stick of jicama and a sprig of cilantro
From the Modern Hotel Bar in Boise, ID. I prefer a tequila aged in bourbon casks for this drink. The smokiness of the chipotle works beautifully with the richness of the anejo and the Lillet helps to temper the spiciness. And when you've finished your cocktail, the booze-marinated jicama stick is totally delicious, too
Are the Speakeasy Bars Getting Old?
In my experience it is still hard to find quality cocktails outside of the "exclusive joints." Its not uncommon to find a house-made something or a tincture of whatever listed as an ingredient on a menu, but it is hard to find a good drink. It is a sad thing, indeed.
In general, I think it is time the speakeasies move on. There is too much snobbishness in the craft cocktail world. If you can make an amazing cocktail, you are only half-way to being a bartender. If you can make an amazing cocktail as well as make a customer feel welcome--even if he or she orders a dirty vodka martini--then you are a bartender. As a craft bartender in a small city far away from the cocktail renaissance, I have learned a lot from mustachioed bartenders like those at Death and Co., Milk and Honey and Bourbon and Branch. Nonetheless, I would rather my customers feel welcome than feel exclusive. And while I may suggest they try a Corpse Reviver, I'm not going to flinch when I make their cosmos.
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A fine, fine drink indeed.
An equal parts Negroni is never bad, but my preference leans toward an ever-so-slightly drier version. I like 1.5 oz gin, 1 oz Campari and 3/4 oz Carpano (or a full ounce if using a more timid vermouth). This formula also seems to please my customers more than an equal parts version.