March 2009

This month I've rounded up a trio of cocktail recipes representing the old and the new, a mixture representative of today's cocktail scene where the very latest thing is offered on the same drinks menu as revived classics.

• THE LAST WORD

This is an old classic that long ago fell out of favor. Now, however, it's making a comeback, particularly on the Seattle bar scene, according to a story in the Seattle Times. The most popular bartender making it apparently is Murray Stenson at Zig Zag Café. Besides its taste, its price is a big drawing card: $4.75.

½ ounce gin
½ ounce fresh lime juice
½ ounce green Chartreuse
½ ounce maraschino liqueur

Shake with ice and strain into a cocktail glass. Shut up and drink it.

• THE FLYING DUTCHMAN

This drink, created by Jenn Philpot of Waterbar, was one of five cocktails that won the 2009 Damrak gin competition recently held in San Francisco.

Muddle 2 slices orange with skin
Dash of simple syrup
Dash of branded cherry juice
1¾ ounces Damrak and Dimmi
¾ ounce fresh grapefruit

Shake, serve up, garnished with a dark cherry.

• MY FAIR LADY

This cocktail was created at London's Savoy Hotel in the 1950s to coincide with the production of "My Fair Lady," the musical stage play based on George Bernard Shaw's play "Pygmalion."

1½ measures gin
2 teaspoons orange juice
2 teaspoons lemon juice
1 teaspoon creme de fraise
1 egg white

Thoroughly shake all ingredients together with ice,, strain into cocktal glass and garnish with an orange peel.

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February 2009

This month's selection of cocktail recipes consists of a trio of goodies taken from brand-sponsored competitions. Such events usually draw the most inventive of mixologists.

• LaCOLA NOSTRA

Averna is distilled in Italy from an all-natural blend of herbs, dried flowers, spices and licorice. Traditionally it is a digestivo, or after-dinner drink, known for its distinctively bittersweet taste profile. New York mixologist Don Lee created this drink in a competition sponsored by Averna.

1½ ounce Zacapa 23
1 ounce Averna
¾ ounce lime juice
½ simple syrup
¼ ounce Pimento Dram
2 ounces Moet White Star Champagne

Shake ingredients with ice, strain into a long glass with ice. Top with champagne.

• ONE HOT MINUTE

This spicy conconction was created by San Francisco cocktail star Jacques Bezuidenhout to win the "Tabasco Brand Hottest Bartender Contest."

1¾ ounces Partida Silver Tequila
2 ounces cucumber and apple juice puree
½ ounce Lillet Blanc
¼ ounce agave nectar or simple syrup
1 teaspoon Tabasco Green Jalapeño Pepper Sauce
1 cucumber
1 ounce unfiltered apple juice

To make the puree: Peel cucumber, cut into slices, place in a blender and blend into a puree. In proportion. mix equal parts of cucumber puree with unfiltered apple juice.

To make the drink: Shake all ingredients together and strain over fresh ice into a highball glass. Garnish: Thin cucumber slices fanned and one chile pepper placed on the side of the glass.

• CRYSTAL BOUQUET

Nikko Hotels International recently held a competition among its hotels in Japan to find the best drink recipes. Cocktails were judged in short drink and long drink categories. The top six drinks then were featured at all Nikko hotels in Japan. This is one of the winners, using the sponsoring Marie Brizard products.

1 ounce Marie Brizard Charleston
⅓ ounce Marie Brizard Lime Citron
1/6 ounce curacao
1/6 ounce anisette
2/3 ounce pineapple juice

Shake and serve in a goblet.

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