Cocktail Recipes

Mix This: Bobby Burns

November 30th, 2011 — 3:53pm


Bobby Burns
2oz Scotch (Black Grouse works wonders here)
1oz Sweet Vermouth (we like the rich flavors of Carpano Antica)
1/4oz Benedictine

Stir and serve up with a lemon zest.

This cocktail was created in the old Waldorf Astoria Hotel on 5th Avenue in New York where the Empire State Building now stands. It was created for the famed Scottish Poet Robert Burns and was traditionally served on Robert Burns day, the 25th of January. We use Black Grouse Blended Scotch in ours to add another dimension of subtle smokiness to round out the richness of the Vermouth and the herbal spice of the Benedictine.

Andrew Abrahamson, Seven Grand Assistant Manager

Mix This: The Hillside Cocktail with Chris Bostick of The Varnish

November 8th, 2011 — 1:37pm

The Hillside Cocktail

1.5oz  Junipero Gin
.75oz  Amaro Nonino
.75oz  Dolin Dry Vermouth
2-3 dashes Elixir Vegetal de la Grande Chartreuse

Stir all ingredients with hand cracked ice.  Strain into chilled coupe and garnish with a lemon peel.

See how it’s done from the man himself!

Chris Bostick, General Manager, The Varnish

Mix This: Jewel of the Nile

October 25th, 2011 — 1:22pm


You people (meaning our beloved guests) love cucumbers. It’s a fact. We can do damn near no wrong sinking a few slices into whatever you’re having so long as you weren’t in the mood for an old-fashioned. What about it’s greener country cousin, the zuchinni? Zuchinni and mint is literally an age-old culinary combo from Africa to Alabama. Spotting that in a Summer Bon Appetit Caña bartender Danielle Crouch decided to utilize it to inebriate as well as nourish.

This is one of those drinks that require a specific base spirit. The rich, petrol-ish hogo of Neisson Blanc and the 100 pf. It’s bottled at really propel the bright zesty snap of the zuchinni juice to mingle w/ the mint citrus and sugar. Tying it all together is a barspoon of that skinny little tower of obscurity itself, Galliano.

“Jewel of the Nile”
(Because Michael Douglas was a pimp back then)
1.5 oz Neisson Blanc
.75 fresh lime
.75 raw sugar simple [1:1 ratio sugar/hot water]
1.0 fresh zuchinni juice [puree and press through chessecloth if you don’t have a rotary juicer, which you can snag at a goodwill for like $30]
1 barspoon Galliano L’Autentico

Slap the mint before dropping into a collins glass.
Add everything else.
Swizzle that shit so good w/ crushed ice, then top it off w/ a lil’ more ice.
Garnish w/ sprigs of mint.
Drink while you should be working.
Repeat.

Allan Katz, General Manager, Caña Rum Bar

Mix This: Blood & Sand

October 5th, 2011 — 5:29pm


Blood & Sand
3/4 oz Blended scotch
3/4 oz Cherry Herring brandy
3/4 oz Sweet Vermouth
3/4 oz fresh squeeze OJ

Build ingredients in a mixing glass, shake with ice, strain into a coupe.  Orange twist garnish.

There are very few scotch based cocktails throughout history, but of the few out there this one is our favorite. Blood and Sand is a scotch based cocktail first seen in the 1920′s. It was named after Rudolph Valentino’s bullfighter movie “Blood and Sand”. It first appears in print in “The Savoy Cocktail Book” circa 1930.

Lauren Wong, Bartender, Golden Gopher

Mix This: Southpaw

September 21st, 2011 — 11:11am


An out of the ordinary twist on a classic Maid, softened to bring out the vanilla notes in the Jameson.

The Southpaw

1 3/4oz Jameson
3/4oz Fresh Lemon Juice
3/4oz Simple Syrup
1/2 Fresh Orange Juice
Cucumber Slices
Fresh Spearmint Leaves

Muddle around 3 slices of cucumbers.
Add all the ingredients including the spearmint leaves.
Add ice, the larger the better, and shake well.
Strain with a Hawthorne only over fresh ice.
Garnish with a cucumber slice and a fresh sprig of mint.

Andrew Abrahamson, Bartender/Assistant Manager, Seven Grand