The Intoxicologist

 

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

 

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Drink Recipes & Photos – by category

Attention All Aspiring Bacardi Chefs and Bartenders: The Fifth Bacardi Cruise Competition Sets Sail

 

On June 1, 2009, the world renowned BACARDI Cruise Competition embarks on its fifth voyage in international waters. This competition calls for bartenders and chefs of legal drinking age onboard cruise and ferry lines to create inspired cocktail and culinary recipes incorporating the Bacardi family of spirits. With the growing popularity of the competition, the Fifth BACARDI Cruise competition has expanded its prizes, as well as created entirely new cocktail and culinary categories. The cash awards have increased to $5,000 each for the BACARDI Bartender of the Year and BACARDI Chef of the Year. In addition, the ship within each cruise/ferry line fleet that submits the most entries will receive a special prize for its bartenders and chefs. Each cruise/ferry line that participates will have a winning ship.

 

“As we continue to encourage talented onboard artisans to develop inspiring recipes, we are excited to enhance the Fifth BACARDI Cruise Competition with bigger prizes and more chances to win!” says José Chao, Bacardi Travel Retail Division Americas Vice President.

 

The updated cocktail categories reflect four of the Bacardi family’s core brands, BACARDI® Rums, GREY GOOSE® Vodkas, BOMBAY SAPPHIRE® Gin, and DEWAR’S® Scotch Whiskies, and the fresh ingredient for the Signature Cocktail category is Berry (recipe may include any berry available onboard, such as strawberry, blueberry, raspberry, etc).

 

“Furthermore, we consulted with culinary experts and cruise line executives who unanimously voted for the five international cuisines that are the new culinary categories,” added Chao. The five new culinary categories are Italian, American, Spanish, Chinese, and French cuisines.

 

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 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.

 

Cruise and ferry line bartenders and chefs may submit recipes in five cocktail and five culinary categories:

 

COCKTAIL CATEGORIES

·         BACARDI® Rum

·         GREY GOOSE® Vodka

·         BOMBAY SAPPHIRE® Gin

·         DEWAR’S® Scotch Whiskies

·         Signature Cocktail – Berry

 

CULINARY CATEGORIES

·         Italian

·         American

·         Spanish

·         Chinese

·         French

 

The deadline for all recipe submissions is November 30, 2009. All entries will be judged initially by culinary experts and a panel of renowned celebrity mixologists, with semifinalists selected in each category. The winning semi-finalists will then advance to the final round where a VIP judging panel–comprised of cruise line executives, culinary experts, cocktail specialists and media—will judge entries at an exclusive event in January 2010 to determine the next BACARDI Bartender of the Year and BACARDI Chef of the Year. Cash scholarships, presented by the Marine Hotel Association (MHA), will be awarded to the ten category winners, as well as the two finalists, at a private function in March 2010. The winning recipes featuring these world-class spirit and wine brands may be offered aboard ships for the 2010 sailing season.

 

Bartenders and chefs from cruise and ferry lines worldwide submitted hundreds of creative culinary and cocktail recipes during the competition’s fourth year, which ran from November 2008 through March 2009. Greger Lindberg, Bar Manager of Viking Cinderella, was BACARDI Bartender of the Year for his Rocks/Highball cocktail, Jinx, inspired by BOMBAY SAPPHIRE® Gin. The BACARDI Chef of the Year was Alex Hekimov, Corporate Pastry Chef of Silversea Cruises, for his dessert, Citrus and BACARDI® Indulgence, inspired by BACARDI® Flavoured Rums™.

 

To enter the Fifth BACARDI® Cruise Competition online, learn more about the rules and the Bacardi family of products, as well as read previous winners’ recipes, please go to www.bacardicruisecompetition.com.

 

For media queries and/or artwork, please contact Jeanette Brown, Deussen Global Communications, at +1 (212) 682-2293, x153 or e-mail at jbrown@deussenglobal.com.

 

DRINK RESPONSIBLY!

©2009 BACARDI® AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI® & COMPANY LIMITED.

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.

 

·         Retro Is In: Party Bowl Cocktails & Communal Drinking

·         DEWAR’S Introduces High-End Discovery Gift Set in Time for Father’s Day

·         Bacardi Dragon Berry Rum: Fun, Fresh, Easily Mixable

·         Bacardi Raspberry Mojito: Effortless, Quick, Refreshing

·         Superior Pursuit

·         Naked Protein Colada

·         Bacardi Cruise Competition Announces Bacardi Bartender of the Year and Bacardi Chef of the Year

·         Bacardi Sets Sail with 4th Annual BACARDI® Cruise Competition