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Scotch Whisky Cocktail - Golden Dog |
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Golden Dog
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Have you heard the one about the heavily accented New Yorker who tried to order a vintage Golden Dawn cocktail only it came out sounding like Golden Dog? Matt Piacentini's jokingly playful idea ultimately resulted in an inspired scotch based spin-off of this 1930's classic drink. Starting with just the name, he worked with "Dawn's" apricot flavors resulting in a concoction much more intriguing than its sweet predecessor. The subtle peat of Talisker is well played against the fruitiness of the liquer. But it's just as much the Lillet Blanc and Benedictine that contribute layers of subtle spice in this combination of ingredients that is complex, sophisticated and extremely well balanced, as well as beautiful to behold.
We would have expected no less from a man who knows a thing or two about scotch. Having been introduced to fine whisky at a young age by four older brothers, Matt made a conscious  decision early on to taste & learn. He wanted to thoroughly understand all the nuances of scotch. But it wasn't until he was in his 30's that he found an everyday application for his expertise. Following a successful career in Hollywood, being associated with such high profile series as NYPD Blue, Piacentini was approached by his best friend in 2007 to parner in a restaurant venture called Clyde Commons in Portland, Oregon. Stepping behind the bar for the first time was so much fun, Matt never looked back. Eventually relocating to New York City, he enjoyed two years of indulging in craft cocktail experimentation at Inoteca Liquori Bar before opening his second establishment "The Beagle" in NYC just two years ago.
Although it suspiciously sounds like he has a love for canines, The Beagle is actually named for the ship Charles Darwin sailed on his voyages of discovery. With Matt's maniacal focus on high quality ingredients and innovative cocktails, this enterprise has already become a destination on Manhattan's map with a World's Best Bar nod; no small achievement for a NYC joint that's barely reached its second birthday. No secret password gimmicks or novelty bar themes here, The Beagle offers an intimate setting to simply enjoy good friends, food and have a great drink.
Of course there would also be a respectable scotch menu at each of Piacentini's bars. He has confessed however that his favorite dram is not among these offereings but stashed away in his own private collection. There one will find a prized 1984 Eduador single cask, extra matured in Pedro Ximenez sherry butts, picked up on a personal visit to that distillery.
When asked about his most memorable food pairing, Matt described a mouthwatering duo of Duck Breast Escabeche accompanied by a Compass Box Oak Cross whisky served at a recent tasting event. This tasty combo pairs a citrusy vinaigrette with the oaky-briiney scotch...sounds like a flavor experiment gone very, very right.
As purveyors of fine food and spirits continue to look for ways to differentiate their establishments, Darwin probably had it right with his notion of survival of the fittest. And if Matt continues to exercise his adventuresome palate wth sustained rigor for quality and innovation, we predict The Beagle will endure New York's food and cocktail scene for a very long time to come. And by the way, when you stop by his bar on Avenue A, be sure to clearly pronounce it the Golden "Dog". That way you will be sure to receive the right cocktail and not that sweet 30's drink.
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ingredients
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Makes 1 drink
1 1/2 oz. Talisker 10 year old scotch
1/2 oz. Rothman & Winter orchard apricot liquer
1/2 oz. Lillet Blanc
1/2 oz Benedictine
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preparation
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Combine all ingredients into a cocktail shaker with ice and shake vigorously. Strain into a chilled glass and serve.
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Scotch Whisky Cocktail - Black Sabbath |
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Photo by Virginia Miller
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Black Sabbath
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What do a famous rock group and a scotch cocktail have in common? Plenty in the hands of bar "Wizard" Alex Smith. The Black Sabbath cocktail is a product of a past Laphroaig competition. Its looks and name are meant to provoke emotional images both dark and mystical. The deep velvety blood red beauty paired with kick-ass flavor intensity make a real impact, like the heavy metal hard rock sound of its namesake. An undeniably smoky undertone is pierced by the herbal intrigue of Absinthe, a liquor with its own rich mythological history. Whisky lovers of a peaty persuasion will find this concoction especially addictive.
Black Sabbath is a great example of the bar mastery of Alex Smith. This beverage illustrates his "No Fear" approach to cocktail creation alongside an admonition not to take things too seriously and always have fun. Known for his expertise with gin and tequila cocktails, Smith plied his craft at Smuggler's Cove and Gather before mast ering the Sherry collection at Gitane's in San Francisco. Through it all, he's created his own signature with drinks that are surprising yet always tasty and well balanced. Smith is adamant that ultimately a bar keep must simply serve a drink that their customers will enjoy.
He is currently delivering on that promise with the bar program at the Honor Bar in Emeryville, California. This modern day roadhouse that debuted in January of this year, has the sophistication of gourmet pub food combined with the comfortable atmophere of a neighborhood tavern. Smith's creative cocktail menu is complemented by a respectable whiskey collection featuring American distilleries and a small but well rounded selection of scotch.
In his spare time, Smith is active in his community and loves to read and write. When not working at the bar, researching the latest trends in the industry or competing, he uses his time honing a business plan to eventually open his own bar. Smith is a bourbon drinker, who enjoys a good scotch. We're glad he discovered one of Islay's best for this rowdy libation.
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ingredients
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Makes 1 drink
2 oz. Laphroaig 10 year old
1 oz Averna Amaro
4 dashes Absinthe
2 dashes Orange Bitters
Garnish: Large curl of orange zest
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preparation
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Combine ingredients with ice in cocktail shaker, stir, strain, garnish, turn up the music and smile!
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Scotch Whisky Cocktail - Hullabaloo |
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Mix with Glenfiddich
12 Year Old
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Hullabaloo
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Much hullabaloo would aptly describe the outcry of those scotch snobs who insist that their liquid gold shoud Never be mixed in a cocktail. So how delightful to discover this Glenfiddich based "Hullabaloo", a reinvented banana daiquiri that truly tests the versatility of whisky in a mixed drink.
Aussie bartended Jason Scott, challenged himself to have some fun with the most kitsch and maligned of mixed drink, the banana daiquiri. Twisting its flavor profile, he created a tasty libation that will utterly surprise you. It's unexpectedly delicious, not even close to how you would imagine the combination of bananas and scotch (if you could even imagine it).
As an owner of Bramble Bar in Edinburgh, Scott's knowledge and reverence for whisky has to be undeniable. It's practically a government mandate for local bars to showcase Scotland's national spirit. But it is his reputation for creating killer cocktails that has Scott and his establishment on every important World Bar Top Ten List. He has even teamed up with Glenmorangie distillery to create "The Affinity", the first barrel aged and bottled scotch cocktail to be widely distributed.
Jason Scott left Australia in 1998 planning to backpack around the world, but quickly settled instead in Edinburgh. Here he became entrenched in the world of hospitality as it was about to enter its first cocktail boom. Compared to past careers of manipulating heavy equipment in the mining and steel industries, Scott found that crafting a drink was so much more personal and seductive. This early flirtation has turned into a full time enterprise with Bramble Bar and now a second pub, The Last Word Saloon.
When asked about his approach to designing drinks for these two establishments, Scott glibly replies "Practice makes perfect, but don't practice on paying guests". He loves the challenge of working with scotch, as it's a category of liquor that has so many flavor profiles. He also believes that beautifully balanced whisky blends are too often overlooked in favor of single malts. What trends in mixology are noteworthy? Scott sites "The Japanese geekery applied to the ice in a drink, and the Mizuwari simplicity of theatre and ceremony that they lend to the craft".
While work is his number one hobby, Scott is fond of riding motorbikes, playing guitar, reading comic books and raising his son. Next up on his cocktail menu - brouhaha or katzenjammer?
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ingredients
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Makes 1 drink
2 oz. Glenfiddich 12 year old
1 oz. Fresh bananna and cinnamon puree (see below)
1/2 tsp. cinammon spice
1/2 oz lime juice
1/2 oz. vanilla sugar syrup (see below) - sugar, water, vanilla bean
Slices of bananna for garnish
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preparation
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Make the vanilla syrup and set aside. Combine 1 lb of granulated sugar, 1 pint of water and 1 split vanilla pod in a saucepan. Dissolve all sugar and bring to a boil, remove from heat and allow to cool. Store for other drinks.
Make the bananna puree: mix 1 ripe bananna, 2 oz. water and 1/2 tsp. of cinnamon spice. Blend to a smooth consistency. (Note that the spice is there mostly for aroma.)
Pour all ingredients into a shaker with ice and shake rapidly. Double strain in to a glass and garnish with three bananna slices.
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Scotch Whisky Cocktail - Flannel Shirt |
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Mix with Highland Park
12 year old Scotch
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Flannel Shirt
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Think of the Flannel Shirt cocktail as the new Manhattan for the "Lodge Set". It is sophisticated, rich and nuanced, yet with a taste that is down to earth. This masterful blend of ingredients
was created for a Highland Park event by Portland's "2011 Rising Star Mixologist", Jeffrey Morgenthaler. This drink is meant not only to showcase their scotch, but reflect the character of the Pacific Northwest, definitely more flannel shirt than tuxedo. The key to its tastiness is in the use of fresh-pressed local apple cider paired not only with scotch but with the slight bitterness of Averno amaro and the spiciness of St. Elizabeth Allspice Dram.
Hailing originally from Eugene, this University of Oregon grad has worked in every type of bar imaginable from taverns, neighborhood dives and VFW Halls, to upscale night clubs and establishments of fine dining. Morgenthaler now runs the bar program at bistro Clyde Common in Portland.
While Jeffrey loves to experiment with various techniques and was credited in the media for revival of the barrel aged cocktail, he feels the most creative when under constraints. He likes to strip things down to their essence and generally keep it simple.
Interested in the culinary arts, Jeffery cooks to relax in his free time, which must be scarce given his devotion to his career. He is a judge for the San Francisco World Spirits Competition and a founding member of the Oregonian Bartenders Guild. He pens frequent personal musing on his blog: www.jeffreymorgenthaler.com/. This doesn't include the many contributing articles, reprints of his recipes, interviews, recognitions and awards....Whew! Thanks for taking the time to share one of your creations with us.
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ingredients
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Makes 1 drink
1 3/4 oz. Highland Park 12 year old scotch
1 1/2 oz. Fresh pressed local apple cider
1/2 oz. Averna amaro
1/4 oz. lemon juice
1 tsp. 2:1 demerara simple syrup
1/2 tsp. St. Elizabeth Allspice Dram
2 dashes Angostura bitters
Garnish: Orange twist
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preparation
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This will taste best using the freshest local apple cider available. Mix all ingredients in a shaker with cracked ice. Pour over fresh ice in an Old Fashioned glass and garnish with an orange twist.
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Scotch Whisky Cocktail - Sage Buck |
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Mix with Oban or other favorite non-smoky scotch
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Sage Buck
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Herb spiced cocktails are all the rage this summer, so we wanted to share an intriguing twist on the concept with this tasty sage infused scotch based creation by Ethan Kaercher.
As a private chef, Ethan is no stranger to the delights of using fresh herbs. So it was a natural transition to start experimenting with them in cocktails. Sage Buck combines the classic "Buck" ginger beer cocktail recipe (also known as a "Mule") with his own fantastic combination of fruit liquers, combined with the zestiness of a sage infused Oban scotch. The end result is refreshing and delicious, or shall we say "herbalicious".
Working first as a means to put himself through college, Ethan entered the bar scene over 11 years ago. After stints at 5 to 6 bars and brew pubs over the years, he is now
stationed as Lead Bartender for Capitol Chophouse in Madison, Wisconsin. Ethan is also back to college completing a business degree.
While he considers himself mainly a bourbon man, Ethan does enjoy tasting and experimenting with the Chophouse's respectable collection of single malt scotches. He has even tried scotch in cooking and with some coaxing, has agreed to share a recipe or two for us to post on this website. An avid "Localvore", you'll likely find Ethan on his limited time off, enjoying the bounty of local farmer's markets or tending his own backyard garden.
When asked what trends he sees for mixology, he hails the comeback of prohibition style cocktails, though clearly he will not be afraid to add his own unexpected savory twist on these classics.
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ingredients
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Makes 1 drink
Sage Leaves
4 pink peppercorns
1/2 oz simple syrup
1 1/2 oz sage-infused Oban scotch or other suitable non-smoky whisky (see note below on how to infuse)
1/2 oz lemon juice
1/2 oz pear liquer (such as Mathilde Poire)
1/2 oz apple brandy (such as Calvados)
2 oz ginger beer
Garnish: Sage leaves
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preparation
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To infuse the scotch with sage, use a ratio of 4-5 large sage leaves per 8 oz of scotch. Let infuse for 3 to 5 days, the longer the better. Strain leaves from scotch before serving. For a faster method that will decrease the alcohol content slightly, steep sage and scotch on medium heat for 10 minutes. Strain and let cool.
When ready to make the cocktail, fill a Collins glass with ice. Begin by muddling the pink peppercorns with 1/2 oz simple syrup in a shaker. Add ice. Add sage infused scotch, lemon juice, pear liquer and apple brandy to the shaker. Shake madly then pour mixture in glass and top with ginger beer.
Garnish with a "smacked" sage leaf that has been slapped in the palms of your hand to release its essential oils.
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