Cocktails Explained - The Negroni

Wednesday 25th July 2012, by Andy

The Grand Tour of Europe was a customary tour taken by young men from an affluent background which first became popular in the middle 1600's.  Essentially a posh gap year, it was seen as part of their education and although there was no set route it generally took in the main points of culture throughout Europe including Venice, Rome and Paris.

It was a tradition that continued into the mid 20th century, although the inprovements in transport made it more accessible to people of more modest means.  The Negroni is a spin-off of the Americano, originally called a Milano-Torino after the birthplaces of it's primary ingredients, Campari from Milan and Cinzano from Turin; it's name was changed to reflect the trend of American's taking 'The Tour' drinking them in abundance.

A long drink lengthened with the addition of soda water the Americano is not blessed with a high alcoholic percentage, certainly not enough for one Count Camillo Negroni, who requested it with 'a bit more kick'.  The bartender, thought to be Fosco Scarselli, fortified it with a shot of gin and the Count had a new favourite drink (that's how we bartenders role!).

It wasn't long before it caught on and people started ordering it using the name of the Count, and the legend lives on.

These days the soda is usually left on the side, or even better left out entirely, so just pour equal amounts of gin, Campari and sweet vermouth into an ice-filled rocks glass and add either a wedge, or a zest, of orange.

 

Cocktail of the Week - Chairman’s Rum Punch

Wednesday 25th July 2012, by Andy

Watch as I'm cast adrift in the Caribbean...

Well it wasn't all bad, they did give me a bottle of rum, oh and a driver.

View the Chairman's Reserve page for more rum videos

Cocktail of the Week - Rum Runner

Monday 28th May 2012, by Andy

This drink is absolutely perfect for tropical conditions, and given that the whole British Summer has been condensed into this week, I recommend trying it while you can.

Rum Runner
30ml Light Rum
30ml Dark Rum
60ml Eager Pineapple Juice
15ml Fresh Lime Juice
25ml Monin Sugar Syrup
15ml Egg White
1 Dash Fee Brothers Aromatic Bitters
1 dash Peychaud Bitters
 
Don't worry if you can't get your hands on Peychaud Bitters, they do add a certain something to the final drink for sure, but leaving them out won't ruin your fun! 

Shake all of the ingredients over ice and strain into an ice filled highball glass, garnish with wedges of orange, lime and pineapple.

Watch Intoxicology TV

Monday 14th May 2012, by Andy

Episode One

ESPN's Nat Coombs proves to be a good sport by attempting to match my Mojito

Watch Episode One

 

Episode Two

Model & Presenter Donna Air makes a classic Dry Martini in the dark!

Watch Episode Two

 

Episode Three

Star of Chelsey OMG Kelly-Anne Lyons shows off her silky shaker skills as she makes a Mai Tai

Watch Episode Three

 

Episode Four

Formula One presenter Natalie Pinkham proves she like life in the fast lane as she makes a Margarita against the clock

Watch Episode Four

 

Episode Five

Celebrity Chef Joudie Kalla proves to be flavour of the month as she creates a cocktail from a box of mystery ingredients

Watch Episdode Five

 

Episode Six

The Margarita Speed Challenge sees all of the guests from Series One tested against the clock to see who can make a tip top Margarita in double quick time

Watch Episode Six

 

Vegetarian Cocktails

Sunday 01st April 2012, by Andy

Okay so I admit there are very few cocktails that actually contain meat, I once created a Chorizo Sour for a presentation I was giving in Spain which was rather tasty, and bacon infuses well into Bourbon for certain drinks; but other than that, unless you count milk and cream as diary products most cocktails are pretty much a meat free zone.

But despite that I thought I'd put forward a few ideas for vegetarian friendly drinks regardless, so here they are:

Belvedere Brainbox
Read the Esquire Review of this drink
Muddle the avocado in a cocktail shaker, add the other ingredients and shake with ice.  Double strain into a chilled cocktail (martini) glass and wipe a small piece of smoked salmon around the inside of the rim:

50ml Belvedere Vodka
1/2 Avocado
15ml Fresh Lime Juice 
15ml Egg White
1 Pinch of Black Pepper
1 Pinch of Salt 

Garnish with a brocolli floret dipped in sea salt.

V8 Bloody MaryMaking a Bloody Mary with V8 mixed vegetable juice is a cracking variation on the original, just pour the following ingredients into an ice filled highball glass, stir and serve:

50ml Vodka
15ml Fresh Lemon Juice
3 Dashes of Tabasco
6 Dashes of Worcestshire Sauce
1 Pinch of Black Pepper
1 Pinch of Salt
Top with V8 Juice

The garnish is optional, some people like a lemon wedge, other a celery stick, some even like both.

Berry Caipirinha
Here's a cracking way to get a whole bunch of different berries involved, just crush them with caster sugar and chopped lime, add a couple of shots of Cachaca and some crushed ice and bingo:

10 Raspberries
6 Blackberries
4 Strawberries
1 Lime 
2 Teaspoons of Caster Sugar

Garnish with a handful of loose berries. 

Mary Pickford and Douglas Fairbanks

Tuesday 27th March 2012, by Andy

On the 28th March 1920 silent movie stars Mary Pickford and Douglas Fairbanks tied the knot and became the darlings of Hollywood.

As well as no doubt sharing a number of common interests, they both also just happen to have had cocktails created in their honour, the Mary Pickford being one of a number of cocktails that came from Havana, Cuba during US Prohibition in the 20's and early 30's, and the Fairbanks Cocktail which Harry Craddock featured in his Savoy Cocktail Book of 1930.

Mary Pickford
50ml White Rum
20ml Eager Pineapple Juice
5ml Monin Grenadine

Shake all the ingredients over ice and double strain into a chilled cocktail (martini) glass. 

 

 

 

 

 

 

 

Fairbanks Cocktail
20ml Gin
20ml Dry Vermouth
20ml Apricot Liqueur
5ml Fresh Lemon Juice
5ml Monin Grenadine

Shake all the ingredients over ice and double strain into a chilled cocktail (martini) glass, and garnish with a stemmed maraschino cherry on the rim.

The Last Barman Poet

Tuesday 27th March 2012, by Andy

The 9^th Annual Golden Raspberry awards were held at the Hollywood Palace on the 29^th March 1989 to recognise the worst the movie industry had to offer in 1988.  Somehow, and it’s a diabolical liberty if you ask me, Cocktail starring Tom Cruise managed to top a list that included Rambo III, Caddyshack II, Hot to Trot and Mac & Me.

Well I guess Mr Cruise had the last laugh as I’m pretty sure Cocktail has out-sold most other movies from 1988, and that’s before we even mention its iconic soundtrack!

Anyway, as I’m sure we all remember, one of the scene’s involves our Tom jumping on top of the bar counter and reciting a poem, it which he names a number of alcoholic beverages that are on offer in his establishment, The Cell Block.

Here is a little reminder of said speech, and a link to the recipes just in case you wish to recreate them in the comfort of your own home:

The Last Barman Poet

I am the world’s last barman poet.
I see America drinking the fabulous cocktails I make,
America’s getting stinking on something I stir or shake.
The Sex on the Beach, the schnapps made from peach,
The Velvet Hammer,
The Alabama Slammer.

I make things with juice and froth,
the Pink Squirrel, the 3 Toed Sloth.
I make drinks so sweet and snazzy,
the Iced Tea, the Kamikaze.
The Orgasm, the Death Spasm.
The Singapore Sling, the Dingaling.

America you’re just devoted to every flavour I’ve got,
but if you want to get loaded…
Why don’t you just order a shot?

You may notice I haven’t given the recipe for all of these drinks, the reason being is that I have never been asked for one in 18 years of bartending; although the Dingaling apparently is a shot of Galliano added to a glass of Champagne which actually sounds quite pleasant.

However, I have no idea what a 3-Toed Sloth is, nor am I sure I want to; and the only recipe for a Death Spasm I’ve come across involves setting light to a combination of 151 proof rum, black absinthe and squid ink, which personally I think should be avoided at all costs.

Time for a Drink?

Wednesday 21st March 2012, by Andy

As I'm sure you're all aware the clocks go forward this weekend, to be precise at 01.00 on Sunday 25th it will be time to shuffle your clock forward an hour.

Having lost an hour's sleep, and it not being a work day, may I suggest a rather unusual morning routine?

Try one of these and see if it brightens up your day:

Breakfast Martini
35ml Gin
15ml Triple Sec
20ml Fresh Lemon Juice
15ml Monin Sugar Syrup
1 Teaspoon of Rindless Orange Marmalade 

Place the gin and the marmalade into a shaker and stir to dissolve, add the other ingredients into the shaker and fill up with ice. Shake vigorously to make sure you disolve as much of the marmalade as possble; then double strain into a chilled cocktail glass.  Garnish with strands of orange zest.

Springtime Cocktails

Wednesday 21st March 2012, by Andy

March 21st marks the start of spring, and it looks as if the weather for once is going to play along and give us all what we want, a little sunshine.

So take advantage and head straight for a bar where you know you can grab something refreshing and stand outside.  Alternatively of course you can make something yourself easily enough and head out on to the patio or into your garden; here's a couple of great recipes to have a go at:

Garden State
35ml Gin
20ml Monin Elderflower Syrup
15ml Grand Marnier
25ml Fresh Lemon Juice
Top with lemonade 

Pour all of the ingredients into an ice filled highball glass, give it a little stir and garnish with a wedge of orange.

 

 

 

 

 

 

Orange Blossom
50ml Vodka
50ml Eager Orange Juice
1 Dash Orange Flower Water

Shake all the ingredients over ice and double strain into a chilled cocktail (martini) glass, garnish with a zest of orange.

Mother’s Day Cocktails

Tuesday 13th March 2012, by Andy

Mother's Day brunch is a great chance to do something a little different by whipping up a surprise cocktail.

So it's the one day of the year your Mum doesn't have to look after you, your chance to pay her back for the other 364 days (365 this year in fact!) when she makes sure you're pointing in the right direction.

Now clearly you'll have got the card and the prezzie sorted well in advance, okay so on Saturday then, and of course you'll be planning to cook her brunch, well scrambled egg on toast is still a treat when it's cooked by someone else trust me!

So what are you going to do to top it all off and make it one to remember?  

Make a cocktail, really, did you not see that coming?

Anyway, here's a couple you could try without taking a week-long bartending course...

Mimosa
1/2 Glass Eager Orange Juice
5ml Dash of Grand Marnier
Top with Champagne 

Pour the ingredients gently into a flute and garnish with an orange twist if you're feeling flash! It's also worth mentioning this drink works really well with pink grapefruit juice instead of orange if you fancy something different.

 

 

Strawberry Martini
50ml Vodka
15ml Strawberry Liqueur or Chambord
4 Fresh Strawberries
1 Teaspoon of caster sugar

Crush the strawberries with the caster sugar in a shaker, add the vodka and the liqueur plus a scoop of ice and shake well.  Double strain into a chilled cocktail (martini) glass and garnih with half a strawberry on the rim. 

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