The Intoxicologist

A recent outing to neighborhood restaurant and bar, 801 Chophouse, gleaned an interesting martini combination I would otherwise have never sampled.  The 801 Special consists of Ketel One Vodka, Bombay Sapphire Gin served with house stuffed Blue Cheese olives.  Ordinarily I have an aversion to blue cheese.  There is just something about the weave of blue cheese mold through food along with the pungent flavor that sort of twists and turns my stomach before the flavor leaves my tongue.  Dirty martinis aren’t necessarily my favorite either.  The salty overtones bury too much of the martini for my palate preference as well.  Simply put, I love to taste the particular subtleties of the spirit whether it is vodka or gin.  But Charlotte, the bartender, sounded rather encouraging with her description of this particular house special.  No vermouth, no olive juice and the olives were stuffed with a mix of blue cheese, fresh garlic and Tabasco.  Curiosity won out. 

801 Special – 801 Chophouse, Omaha NE

1-1/2 ounce Ketel One Vodka

1-1/2 ounce Bombay Sapphire Gin

Blue Cheese Stuffed Olives*

Combine vodka and gin in mixing tin with ice.  Shake or stir according to preference (801 Chophouse shakes vigorously).  Garnish with two skewered Blue Cheese olives.  In my opinion this cocktail needs at minimum three olives, but would do exceedingly well to have four to make it truly ‘special’.

Though Charlotte did not give the exact recipe for the hand-stuffed Blue Cheese Olives, I played with a recipe loosely based upon one found on Food Network by Emeril Lagasse.

Hand Stuffed Blue Cheese Olives – adapted by Cheri Loughlin

Original recipe from 801 Chophouse, Omaha NE

24 to 30 Large Green Olives – pitted

1/4 cup Blue Cheese

3 Tablespoons Garlic Paste

2 Tablespoons Tabasco Sauce

Drain green olives, reserving the brine for later use.  Combine blue cheese, garlic and Tabasco in food processor or mash mixture together well by hand.  Place completely blended mixture in pastry bag.  Begin stuffing each olive individually, being careful to keep outside of olives free of blue cheese residue.  Return olives to jar or plastic container in single layer if possible.  Pour brine in layer over olives and store in refrigerator until ready for use.

Tasting Note: The 801 Special definitely left me deliciously surprised.  For those who believe gin is not of their particular flavor variety, perhaps try this combination.  The vodka washes over the gin, softening it a bit in a way vermouth does not.  The two spirits dance agreeably in the glass; kindred spirits if you will.  The hand stuffed Blue Cheese Olives become the meal topper.  It is a must that that these olives marinate in the martini for a moment or two before the first taste.  A lingering bite here and there between sips is the exceptional highlight of the 801 Special.

Reviews – Classic Cocktails – Cocktails – Bourbon Cocktails

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www.discus.org – Distilled Spirits Council of the United States

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

With debate over the years as to what comprises a ‘real’ martini it seems rather appropriate Vernon Chalker, proprietor of Melbourne’s Gin Palace, speak to the 42Below Cocktail World Cup 2010 bartender competitors about martinis.  Even more fitting – the bartender competition the same evening centered upon the theme of the Modern Martini.  The Irishmen won out with their simply created martini, Kia Kaha.

Vernon spoke about the importance of owning a bar with capacity for strong shelves that will hold lots of liquor bottles.  His advice: Fill them up and then expand to hold more.  “We are a service industry,” he said.  This business is “not about telling you (the consumer) what you want.”  Consumers frequent martini bars and cocktail lounges for a change of spirit; to forget about their day.  The experience is about drinks and conversation. 

According to Vernon the classic martini contains two ingredients, gin and vermouth.  However there are many cocktails with martini as part of the name such as the French Martini.  Though popular these drinks do not fall within classic martini range, but rather within the much broader cocktail category.

Sapphire French Martini

1 part Bombay Sapphire Gin

1-1/2 parts Fresh Pineapple Juice

Drizzle Premium Raspberry Liqueur

Combine ingredients in a cocktail shaker with ice.  Strain into a chilled martini glass.  Garnish with fresh skewered raspberry or pineapple slice.

Vernon advises to keep martini listings simple with minute variations on the classic whether that be stirring in an additional liqueur or spirit or creating an inspirational garnish for more contemporary twist on the classic.  Vernon called upon Aaron Wall of Team Ireland, Mauro Rosada of Team Italy and Sean Hoard of Team United States to demonstrate variations of the classic martini.  One version included Vodka, Gin & Lillet.  Vesper anyone?

“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?” – quote from James Bond.  The martini – The Vesper

Vesper

Three measures 90-proof Gin (South Gin)

One measure Vodka (42Below Vodka)

One-half measure Kina Lillet (Lillet Blanc)

Stir over ice until well chilled.  Strain into martini glass.  Garnish with lemon twist.

Ben Shipley from the Everyday Drinking blog gives an excellent example of a classically styled martini that adds in a wisp of liqueur with creative garnish.  Take a look at The 1951 Martini for inspiration.

42Below Vodka Cocktail World Cup Links of interest

·         Jim Meehan Stresses Teamwork as Important Factor of Bartending & 42Below CWC Competition

·         Simon Difford Discusses What Makes a Bar Great with 42Below CWC Competitors

·         42Below Cocktail World Cup 2010 Jump-starts Extreme Festivities

Reviews – Classic Cocktails – Cocktails – Bourbon Cocktails

Champagne & Bubbly Cocktails – Mocktails – Spirited

Low Calorie/Low Carb Cocktails – Shots & Shooters – Holiday Cocktails

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

CruiseCritic.com hosted a People’s Choice Award poll, which allowed online viewers to vote for their favourite recipe. Emerlito Lago won again for his American entrée and Dan Linley for his GREY GOOSE® inspired Tropical Breeze Martini.

“This year’s entries were wonderfully creative and appealing – a testament to the extremely talented chefs and bartenders, which have been recruited by cruise lines to improve and expand the options available to passengers,” says Carolyn Spencer Brown, Editor in Chief, Cruise Critic. “As our members are always particularly enthusiastic about food and cocktails, we’re pleased to be able to offer our support and to host the Peoples’ Choice Award at CruiseCritic.com.”

To learn more about the Fifth BACARDI Cruise Competition, please go to www.bacardicruisecompetition.com.

Cruise and ferry line bartenders and chefs of legal drinking age wanting to compete for cash scholarships, and the distinction of being named BACARDI Chef of the Year and BACARDI Bartender of the Year are annually invited to create inspired cocktail and culinary recipes using the Bacardi family of premium and super-premium spirits. Recipes submitted need to include one of the following products: BACARDI® Rums, BOMBAY SAPPHIRE® Gin, GREY GOOSE® Vodka and Flavoured Vodkas, DEWAR’S® Blended Scotch Whiskies, MARTINI & ROSSI® Vermouths and MARTINI & ROSSI® Sparkling Wines, CAZADORES® Tequilas, as well as B&B®, DRAMBUIE®, and DISARONNO® Liqueurs.

ENJOY RESPONSIBLY!

©2010 BACARDI® AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI® & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL.

ALL OTHER MARKS ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE COMPANIES.

The BACARDI® Cruise Competition is open to all cruise and ferry line bartenders and chefs worldwide of legal drinking age. Citizens and residents of the United States and Puerto Rico are excluded from participation in this competition. Log onto www.bacardicruisecompetition.com for more details.

Official Sponsors Include:

MTN Satellite Communications, Marine Hotel Association, and Porthole Cruise Magazine

Tasting Drambuie Liqueur neat without any additional mixer or ice to chill it leaves no second guessing as to why this spirit warms the soul.  It is deeply rich, luxurious and highly refined.  This unique antique recipe of aged Scotch whiskies, heather honey and specialty herbs and spices such as saffron and nutmeg round out Drambuie Liqueur’s sense of warmth.  Spice notes carry a feeling of toasted intensity while sweetness carries the impression of homespun goodies like that of cinnamon buns and freshly baked sweetbreads crusted with brown sugar, nuts and flaky layers of heat. 

Drambuie Liqueur is one of the essential components of the Rusty Nail classic cocktail and more contemporary drink recipes such as the Drambuie & Soda.  It has been used in namesake cocktails such as The Mackinnon and spinoff recipes such as the Gansevoort Fizz.  Due to its unique flavor profile of intense sweetened spice, Drambuie Liqueur provides an ideal base for seasonal cocktail recipes with distinctive flavor. 

The Clementina

1/2 part DRAMBUIE Liqueur

1 part BOMBAY SAPPHIRE Gin

Dash of honey syrup

Dash of lemon syrup

Splash of fresh grapefruit juice

Dash of grapefruit bitters (optional)

Combine all ingredients in a cocktail shaker and add ice. Shake vigorously and strain into a chilled martini cocktail glass. Garnish with an orange twist.

DRAMBUIE Mountain Man – Jon Woodley, Alto, Denver

1 part DRAMBUIE Liqueur

1 part whiskey

1 part raspberry liqueur

Dash simple syrup

Champagne

Pour first four ingredients over ice in a highball glass and stir. Top with champagne.

The Falkirk

1/2 part DRAMBUIE Liqueur

1 part BOMBAY SAPPHIRE Gin

Dash of fresh lemon juice

1 slice of peeled pear

3 sprigs of fresh mint

1/4 part simple syrup

Muddle pear, mint and simple syrup in a cocktail shaker. Add remaining ingredients and ice. Shake and strain into a chilled martini cocktail glass. Garnish with a mint sprig.

DRAMBUIE Royal Scot – Chad Doll, Hi Hat, Milwaukee

1 part lemon juice

1/2 part agave nectar

1/2 part crème de cacao

1 part DEWAR’S WHITE LABEL Blended Scotch Whiskey

1/2 part DRAMBUIE

1/4 part egg whites

Garnish: Chocolate covered strawberry, grated dark chocolate, orange zest and a cinnamon stick

Add one scoop of crushed ice in blender. Add all ingredients into blender and blend for 8 seconds. Strain liquid over ice in cocktail glass.  Place chocolate-covered strawberry on rim, grate dark chocolate over cocktail. Zest orange over cocktail then stir with cinnamon stick.

The Forty-Five

1/2 part DRAMBUIE Liqueur

1/2 part MARTINI & ROSSI Rosso vermouth

1/2 part bourbon

Dash of vanilla extract

Combine all ingredients in a cocktail shaker, add ice and stir quickly with a bar spoon for 10-15 seconds. Strain into a chilled martini cocktail glass and garnish with dried cherry macerated in Maraschino liqueur.

Ginger Dram – Mindy Kucan, Hilton Hotel, Austin

1/2 part DRAMBUIE Liqueur

1 part GREY GOOSE Vodka

1/4 teaspoon orange blossom water

Chill all ingredients in a shaker filled with ice. Strain into a champagne glass that has been rinsed with ginger liqueur. Garnish with candied ginger.

DRAMBUIE Chai Cocktail – Dan Williams, Mitchell’s Ocean Club, Columbus

2 ounces DRAMBUIE Liqueur

1 ounce pomegranate juice

1/2 squeezed lemon

1 ounce chai spiced sweet vermouth

To make vermouth heat 12 oz on stove top, without boiling, with 2 chai tea bags in it to near boil let steep for 12-15 minutes.

The Highland Fizz

3/4 part DRAMBUIE Liqueur

3/4 part BACARDI Gold Rum

Dash of fresh lime juice

Dash of ANGOSTURA bitters

1-1/2 parts authentic ginger beer (ginger ale can be substituted if ginger beer is not available)

Combine all ingredients in a tall glass and stir. Garnish with a wedge of fresh lime.

DRAMBUIE Milk & Honey – Leonardo Campo, Soel Lounge, New York

4 parts DRAMBUIE Liqueur

2 parts DISARONNO

Milk

Combine ingredients over ice in a highball glass and top with milk. Stir and serve.

Mackinnon Julep

40ml Drambuie

15ml Peach Liqueur

10 mint leaves

2 teaspoon vanilla syrup

2 dashes Angostura Bitters

In an old-fashioned glass press the mint leaves with the bitters and syrup, add the liquor and fill the glass with crushed ice. Agitate briskly and serve with short straws. Garnish with a mint sprig.

DRAMBUIE High Plains Drifter – David Shenaut, Tear Drop Lounge, Portland

3/4 part DRAMBUIE Liqueur

1-1/4 parts gin

3/4 part lemon juice

1/2 part rosebud infused honey syrup*

Dash bitters

*Rosebud infused honey syrup

Edible roses

2 cups honey

To make rosebud infused honey syrup, bring one cup of water to a boil and remove from heat. Steep edible roses in water for 4 min and strain off the buds. Stir in honey and let cool. Combine syrup and remaining ingredients with cracked ice in a cocktail shaker. Shake and strain into a martini cocktail glass. Garnish with a dried rosebud.

Raising the Standard

40ml Drambuie

20ml Chivas Regal

15ml Ruby Port

10ml Maraschino Cherry Syrup

1 teaspoon Caramel Syrup

2 Dashes Angostura Bitters

In a mixing glass, stir well with lots of ice for 15 seconds and strain into an old-fashioned glass (tumbler) over cubed ice. Garnish with a cherry and slice of orange

DRAMBUIE Carrot Cheesecake – Crystal Triantafellou, The Freight House, Philadelphia

1-1/2 parts DRAMBUIE Liqueur

1/2 part LICOR 43

3 parts cheesecake base*

1 part carrot juice with 5 small pieces of fresh ginger reduced by ½ with water

Dash cinnamon and nutmeg

Serve in a martini cocktail glass garnished with a candied carrot.**

*Cheesecake base: Steep 16 oz. of half and half. Combine 20 oz. of cream cheese, 1½ cups of 10x sugar and 1 tsp. of soy lecithin.

**Garnish: Wet thin carrot slice with water and then sprinkle with salt and sugar. Let bake until candied.

Drambuie Revelation

20ml Drambuie

15ml Pressed Apple Juice

10ml Lemon Juice

Top with sparkling wine/Champagne

Shake the first three ingredients and strain into a chilled Champagne flute. Top with sparkling wine/Champagne and stir gently. Garnish with a slice of apple

Renaissance

30ml Drambuie

20ml Golden Jamaican Rum

15ml Vya Californian Dry Vermouth

10ml Orgeat (almond) Syrup

2 Dashes Angostura Aromatic Bitters

2 Dashes Angostura Orange Bitters

In a mixing glass, stir briskly with ice for 15 seconds and strain into a chilled Martini glass. Garnish with a twist of lemon

Sir DRAMBUIE – Duane Fernandez, Soho Grand, New York

4 parts DEWAR’S WHITE LABEL Blended Scotch Whiskey

2 parts DRAMBUIE Liqueur

3 Basil leaves broken up

Half squeeze of lemon

Combine all in a cocktail shaker, shake and strain into a martini glass, making sure to strain bits of basil out. Garnish with a whole basil leaf.

Summer Fruit Fizz

30ml Drambuie

15ml Apricot Liqueur

5ml Green Melon Liqueur

15ml Lemon Juice

15ml Lime Juice

Dash egg white

10ml Sugar (gomme) syrup

Splash 7-up

Shake all ingredients EXCEPT 7-up very well and strain into a tumbler WITHOUT ice. No Garnish. DO NOT serve with straws.

Reviews – Classic Cocktails – Cocktails – Bourbon Cocktails

Champagne & Bubbly Cocktails – Mocktails – Spirited

Low Calorie/Low Carb Cocktails – Shots & Shooters – Holiday Cocktails

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

Email: str8upcocktails@gmail.com

Copyright 2010 Cheri Loughlin – The Intoxicologist – All Rights Reserved

BOMBAY SAPPHIRE AND GQ MAGAZINE HAIL CHRISTIAN SANDERS

AS THE COUNTRY’S NEXT MIXOLOGY KING

A nationwide search unveils Sanders as the next big thing in American bartending

NEW YORK – September 1 – BOMBAY SAPPHIRE and GQ Magazine are proud to announce Christian Sanders as America’s next bartending hero and a new face to watch in the cut-throat US mixology scene.  By flaunting his innovative and exciting “Green Sour Hour,” Sanders has secured the chance to be featured alongside his signature cocktail in GQ’s December 2009 – Men of The Year issue. Sanders came together with 39 other bartenders from around the country at the Palms in Las Vegas, where all were judged on originality, presentation, flavor and taste of their signature gin cocktails by Bacardi’s Giles Woodyer, BOMBAY SAPPHIRE’s Global Mixologist, Merlin Griffiths, Style Correspondent Brett Fahlgren, for GQ magazine, and world-renowned mixologist, Tony Abou-Ganim.

·         Bombay Sapphire Gin Cocktail Recipes

·         Cheri & Le Baiser de Noilly Hit the Big Screen

For the third summer in a row, bartenders from all 50 states have participated in the quest to find the most inspired cocktail, all using BOMBAY SAPPHIRE gin. A team of BOMBAY SAPPHIRE Master Mixologists embarked on a gin odyssey across America back in April, to discover new gin drinks from a new generation of skilled bartenders. BOMBAY SAPPHIRE Master Mixologist, James Moreland shares, “This year we saw enormous talent and creative cocktailing from participants coast to coast. The cocktails this year were more balanced, sophisticated, and elegant than ever before. The big take-home trend: large amounts of veggies and herbs getting juiced, muddled, and infused.” The Garden Sour Hour in particular uses celery juice, dill paste, and Himalayan black salt which perfectly complement the signature 10 botanicals found in BOMBAY SAPPHIRE’S recipe.

The Garden Sour Hour

1-1/2 parts Bombay Sapphire

1/3 part Galliano liqueur              

1/2 part Lemon Juice        

1/2 part Triple Sec            

1 part Celery Juice        

1 thumbnail Dill Paste

2 dashes of Orange Bitters

Salt half the rim with a cracked black pepper and Himalayan sea salt. Discard all ingredients into a Boston Shaker.  Add ice to the top and shake vigorously for 5-10 seconds.  Double Fine strain & garnish with a fine strain of Dill Sprig.

·         Lavender Sapphire Collins Drink Recipe

·         Jinx Drink Recipe

According to Giles Woodyer, Vice President, Brand Managing Director, BOMBAY SAPPHIRE, “We are proud to continue our support for uncovering the latest grass-roots talent in mixology and Christian Sanders fits the bill perfectly. We look forward to showing off and sharing his cocktail flair with BOMBAY SAPPHIRE fans around the country!”

About BOMBAY SAPPHIRE

BOMBAY SAPPHIRE is the fastest growing premium gin in the world and world’s number one premium gin by value.  BOMBAY SAPPHIRE is created with a unique combination of ten hand-selected botanicals, sourced from around the globe. The brand’s global essence and signature vapor infusion process impart a refined and perfectly balanced taste, versatile enough for both classic cocktails and exotic recipes.  A leader among gins, BOMBAY SAPPHIRE is a symbol of the exploration of worldly and sophisticated lifestyles. For more information, please explore www.bombaysapphire.com.

·         Sapphire Silk, Sapphire Solstice & Sapphire Cupid Drink Recipes

·         Botanical Breeze Drink Recipe

About Bacardi U.S.A., Inc.

Bacardi U.S.A., Inc. is the United States import, sales and marketing arm of one of the world’s leading spirits and wine producers. The company boasts a portfolio of some of the most recognized and top-selling spirits brands in the United States including BACARDI® rum, the world’s number-one selling rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR’S® blended Scotch whiskies, the number-one selling blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the top-valued and fastest-growing premium gin in the spirits industry; CAZADORES® blue agave tequila, the number-one premium tequila in the world; MARTINI & ROSSI® vermouth, the world-leader in vermouth; and other leading and emerging brands.

GQ Magazine is the leading men’s general-interest magazine with a monthly readership of 6.4 million readers. The magazine is published by Condé Nast Publications.

BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY!

www.bombaysapphire.com

©2009 BOMBAY SAPPHIRE AND SAPPHIRE ARE REGISTERED TRADEMARKS.

IMPORTED BY THE BOMBAY SPIRITS COMPANY U.S.A., MIAMI, FL.  GIN – 47% ALC. BY VOL

More Gin Drink Recipes of Interest

Beefeater Gin Classic Recipes – When Death Comes Knocking: Death’s Door Gin Review

Gin Temptation Recipes for Any Occasion – Tanqueray: Resist Simple – Top 10 Classic Cocktails

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