Time-tested classic cocktails, revered by generations of satisfied guests, hold an unparalleled allure. Yet, bartenders continually seek to create Cocktails With A Modern Twist, infusing contemporary flair into these beloved classics and capturing the essence of modernity. Consider experimenting with caper spirit, coconut fatwash, or blending Campari with tahini paste for a refreshing twist on tradition.
Crest-Paloma
Ingredients:
- 30 ml Jägermeister Scharf
- 25 ml grapefruit cordial
- 10 ml caper spirit
- 3 ml elderflower syrup
- 3 ml agave syrup (1:1)
- 5 dashes of celery bitters
- 5 dashes of brine (20% salt solution)
- 90 ml soda water
Caper Spirit Recipe:
Ingredients:
- 700 ml vodka
- 100 g capers
Instructions:
- Combine the vodka and capers in a thermomixer.
- Blend on high speed for one minute.
- Strain the mixture through a fine sieve.
- Transfer the liquid into a flask and distill in a low vacuum setup.
Method:
- Build the cocktail in a highball glass.
- Add Jägermeister Scharf, grapefruit cordial, caper spirit, elderflower syrup, agave syrup, celery bitters, and brine into the glass.
- Fill the glass with ice.
- Top up with soda water.
- Stir gently to combine.
Garnish:
- Grapefruit wedge
Gul-Gimlet
Ingredients:
- 20 ml Mount Gay XO coconut fatwash
- 15 ml lime-citrus cordial
- 10 ml Clementine liqueur
- 5 ml apple eau de vie
- 3 ml poppy liqueur
- 3 ml simple syrup (1:1)
- 1 splash of 20% saline solution
Mount Gay Coconut Fatwash Recipe:
Ingredients:
- 700 ml Mount Gay XO
- 250 g coconut oil
Instructions:
- Combine the rum and coconut oil in a pan.
- Heat until the oil melts and mixes with the rum.
- Pour the mixture into a container and store it in the freezer overnight.
- The next day, remove and separate the frozen fat.
- Strain the mixture through cheesecloth.
Method:
- Stir the Mount Gay XO coconut fatwash, lime-citrus cordial, Clementine liqueur, apple eau de vie, poppy liqueur, simple syrup, and saline solution in a mixing glass.
- Strain into a teacup.
Garnish:
- None
Se-Negroni
Ingredients:
- 300 ml gin
- 600 ml *Milano Torino Sesame Tahini
- 400 ml almond milk (higher fat)
- 250 ml Mantra Tea
- 200 ml fresh grapefruit juice
- 100 ml lime juice
- 20 drops of 20% salt solution
Milano Torino Sesame Tahini Recipe:
Ingredients:
- 500 ml Campari
- 500 ml sweet vermouth
- 100 g sesame tahini paste
Instructions:
- Combine Campari, sweet vermouth, and sesame tahini paste in a sous-vide bag.
- Seal the bag and sous-vide at 61.4 degrees Celsius.
- After sous-vide, strain the mixture through cheesecloth.
Method:
- Prepare the *Milano Torino Sesame Tahini mix as instructed above.
- In a large bowl or container, combine the gin, *Milano Torino Sesame Tahini mix, almond milk, Mantra Tea, grapefruit juice, lime juice, and salt solution.
- Allow the mixture to curdle and clarify (milk punch process).
- Once clarified, strain the mixture through cheesecloth to remove solids.
Glass:
- Old Fashioned glass
Garnish:
- Black sesame seeds
Dex Daiquiri
Ingredients:
- 45 ml Zacapa rum
- 25 ml pineapple cordial
- 5 ml Bentianna
- 2 dashes of Angostura bitters
- 1 dash of Walnut bitters
- 1 dash of Palo Santo tincture
- 5 drops of Champagne Acid
Method:
- Stir the Zacapa rum, pineapple cordial, Bentianna, Angostura bitters, Walnut bitters, Palo Santo tincture, and Champagne Acid in a mixing glass with ice.
- Strain into a coupe glass.
Glass:
- Coupe
Garnish:
- Pineapple wedge or twist