Different single malts mingle in this spirit-forward cocktail. It’s a wonder that the peaty flavor still shines through all the other tasty elements.
This cocktail takes single malt for a slightly tropical spin. And yes, it’s as delicious as it looks.
This cocktail, which appears in Kat Odell’s Day Drinking: 50 Cocktails for a Mellow Buzz (Workman Publishing Company, $15.95), was created by Erick Castro of San Diego’s Polite Provisions. It’s a rare drink that uses vermouth as the drink’s main component, notes Odell, as opposed to using vermouth more like a seasoning.
At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white.
While the rest of humanity sucks back sickly sweet blender bombs this Cinco de Mayo, find your way to a more serious drink. Muddled jalapeño adds a spicy edge to the baked agave flavors of Tequila CAZADORES Reposado for a Margarita that’s fit for the fifth of May—or any other day of the year.
This cocktail by Jason Huffman, the bar manager at Coin-Op Game Room, is a play off the Jack Rose, a beloved 1920s–’30s classic (mentioned in Hemingway's The Sun Also Rises) featuring applejack as the base spirit. But instead of applejack, Huffman’s version features calvados, Bénédictine, lime and grenadine.
In 2010, while in Athens judging the Diageo World Class bartender competition, barman Gary “Gaz” Regan tasted the very best Aviation cocktail he had ever encountered—one made by Takumi Watanabe, a bartender at The Sailing Bar in Sakurai, Japan. “Since there was no crème de violette available to Watanabe at the time, he used Marie Brizard Parfait Amour, a liqueur that’s similar in color to the original ingredient but boasts orange and vanilla notes rather than the more floral notes found in crème de violette,” says Regan.