Cocktail Recipes

Mix This: Mon Amie

April 4th, 2012 — 3:56pm


Mon Amie
.5 – P.F. 1840 Cognac
.5 – Bulleit Rye
1.0 – Campari
1.0 – Antica Vermouth
- Stir and strain on big rock in old fashioned glass. Flame and discard lemon twist.

Borrowing from Boulevardier this is one of my all-time favorite drinks; The rare cocktail of ours I fix for myself at a night’s end. Our house cognac, Pierre Ferrand 1840 is unlike 99.8% of its peers as it clocks in at 90 proof and can stand with damn near any other spirit and retain its character. Bulleit’s rye is often mistaken for its forebearers. This stuff is Canadian in origin, and thusly much softer than the dominant grain in fireplug ryes like Rittenhouse and Wild Turkey, or “The Kickin’ Chicken” as it’s known in my house. So pairing it with Cognac was an easy mark. It’s a great drink for making friends too, if ya know what I mean.

Allan Katz, Caña Rum Bar, GM

Mix This: The Puro

March 21st, 2012 — 4:57pm


The puro cocktail is the cocktail of choice of our staff here at Las Perlas. We call it “a big boy cocktail”.

We prefer that you use one of the two suggested brands of mezcal for this cocktail.

Del Maguey Minero Mezcal
This forgotten mezcal from Del Maguey is amazing and its style is unique to others made outside of the area of Minas.  While other Mezcals use a still made of copper and use rubber tubing, Minero uses a clay still with bamboo tubing to extract the mezcal from the still. The clay and bamboo help create a mezcal with a wonderful fruitiness to go a long with the slight smoke in the background. Minero™ has a nose full of flower essence, vanilla, figs, with a burnt honey flavor and a bit of lemon. Minero is deep and warm, sweet all the way to the finish.

or

Fidencio Madrecuixe Mezcal
Is a low yield, wild agave, foraged in the mountains of San Baltazar Guelavila. The agave is harvested after 12 years, and roasted five days in the ground with black oak. Double distilled and bottled undiluted, Joven (unaged). The nose is mineral and floral. The smoke is bold which is balanced with firm, mouthwatering acidity with notes of toffee and stone. The mouth feel is unctuous and leathery. The finish is long and dry. This is a full bodied, complex sipper.

Puro
- 2oz Del Maguey Minero
or
- 2oz Fidencio Madrecuixe
- 1 Old Fashion Glass
- Muddle 1 Bitter Truth Chocolate Mole bitters soaked sugar cube w/ a small splash of water
- Ice (preferably a single large cube that fits the glassware)
- Stir until cold and to taste
- 1 grapefruit twist (do not stir into cocktail, just twist to extract oil and lay down the inside of cocktail)
- Garnish with a mezcal infused (optional) Luxardo cheery or just a regualr Luxardo Cherry

Enjoy,

Raul Yrastorza
Las Perlas- Mezcal and Tequila
General Manager

Casey’s Pickleback

March 6th, 2012 — 11:49am

Although most 213 bars are known for their different niche cocktails, Casey’s Irish Pub takes a different approach to keep its customers coming back time and time again. Not only are we known for our famous Pickleback chaser which compliments a delicious shot of Jameson’s Irish Whiskey, we also make our own pickle juice in house. A pickleback is a chaser of pickle brine following a shot of Jameson’s Irish Whiskey. The subtle saltiness and vinegar of the pickle juice neutralizes the burn of the whiskey, while pulling through the sweet smoothness of its flavor. On weekends we literally serve hundreds of picklebacks, as well as all throughout the week. You might be able to get pickle juice anywhere, but the chef’s here at Casey’s have tweaked their pickle juice recipe to be a perfect complement with a shot of Jameson’s and they’re not giving that away. So stop by today, say hello and try one of our famous Picklebacks.

Mix This: The Batanga

February 7th, 2012 — 1:51pm

A few blocks from the central square in the town of Tequila, Mexico, is La Capilla, a small cantina with a rich history and a steady stream of tequila tourists. This must-see tavern is owned and operated by a man in his nineties — Don Javier Delgado Corona, the creator of the popular tequila cocktail “The Batanga.”

The walls of the cantina are filled with photographs of tequila industry giants who have pulled up a bar stool, sipped on a Batanga or a shot of tequila, and listened to Don Javier talk about Tequila’s rich and colorful history.

Don Javier is no stranger to tourists. His guest book, now on its third volume, is thick, heavy, and full of the signatures and stories of his visitors.

Batanga Inventor, Don Javier, Shares His Receipe from TasteTequila.com on Vimeo.

As tequila tourists ourselves, we recently made our pilgrimage to La Capilla to meet Don Javier. We asked him to make a batch of Batangas for us (and our camera.) He told us the story of the drink, how it got its name, and the little-known “secret” to its flavor.

The Batanga: Tequila Drink Recipe

• Use a highball, or tall glass
• Use a lime wedge to coat the rim of the glass
• Dip the rim in a dish of salt to coat
• Squeeze the juice of 1/2 lime into the glass
• Add ice to fill the glass to the top (preferably with large-sized cubes)
• Add a really generous shot of blanco tequila to the glass, filling it about halfway
• Top off the remainder of the glass with Coca-Cola
• To honor Don Javier, stir with a big knife, the secret to its flavor

If you’re planning to visit the town of Tequila, make sure you carve out some time to meet Don Javier, order up a Batanga, and listen to a few stories. Even if you don’t speak Spanish, it’s still a rewarding experience.

La Capilla Cantina
Calle México and Hidalgo
Tequila, Jalisco, Mexico

Mix This: 7th Street Toddy

January 31st, 2012 — 4:17pm


Inspiration for the 7th Street Toddy came from my childhood growing up in Tijuana, Mexico. As a kid my grandmother would make me two types of hot drinks: Mexican hot chocolate and a mint tea. The idea was to build and combine both of my favorite hot drinks, while complementing Seven Grands traditional take on whiskey. Ultimately, the combination of these ingredients will allow the drinker to embark on a heart felt journey while experiencing the multiple phases of tasting this cocktail; from the moment one smells it to the the moment one takes a sip, follow these steps in the order given, enjoy!

Ingredients: Mint, Mexican Chocolate (Chocolate Ibarra), Agave, Angostura Bitters, Hot Water, and Glenfiddich 12yr.

Method: This cocktail is built in the same glass that it is served in, here’s the order used to make it:
1. Slap 6-7 mint leafs into glass
2. Grate Mexican chocolate
3. Add hot water so you can allow the mint and chocolate to brew (VERY IMPORTANT IT ALLOWS THE COCKTAIL TO COME ALIVE!)
4. Add 2 bar spoons of agave
5. Stir
6. Add Glenfiddich 12yr and top off with hot water if needed
7. On top add 2 dashes of Angostura Bitters

Glass: Toddy Glass.

Garnish: No garnish.

Victor Delgado, Bartender, Seven Grand