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Jun 30, 2015
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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A New Class of Classic Cocktails
By Ted Kilgore | Photos by Greg Rannells
Posted On: 06/01/2015   


History’s classic cocktails are still being discovered and enjoyed today, but a new generation of first-rate quaffables is making waves on a national scale. The rules are the same: A classic cocktail, new or old, requires a simple formula, accessible ingredients, easy construction and a great name. Here are four new classics to try at your favorite bar – or at home – with a few extra tweaks from yours truly.


Old Cuban 

This refreshing mojito-daiquiri hybrid has been a favorite among cocktail fans for more than 10 years. The addition of Champagne, aged rum and Angostura bitters offers elegance and depth.

1 serving

Adapted from a recipe by Audrey Saunders, Pegu Club, New York City

1 vanilla bean
Sugar, for sprinkling
1½ oz. aged rum (I recommend Plantation Barbados 5-year Grand Reserve.)
1 oz. simple syrup*
¾ oz. lime juice
2 dashes Angostura bitters
6 mint leaves
Champagne or dry sparkling wine, to top
Mint sprig, for garnish

• Slice the vanilla bean in half lengthwise, removing and discarding the seeds. Sprinkle the sugar over each half of the bean, pressing lightly to ensure adhesion. Set aside.
• Add the rum, syrup, lime juice, bitters and mint to a cocktail shaker filled with ice. Shake 17 seconds.
• Double strain through a fine-mesh strainer into a martini glass.
• Top with the Champagne or sparkling wine. Garnish with the mint sprig and sugar-coated vanilla bean.

* To make simple syrup, combine 1 cup sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring, until the sugar is dissolved. Let cool before using.


Kentucky Buck 

Spicy, fruity and bold, this cross between a Dark and Stormy and a whiskey smash is perfect for lounging on the patio.

1 serving

Adapted from a recipe by Erick Castro, Rickhouse, San Francisco

1 medium strawberry
2 oz. bourbon (I recommend Four Roses Single Barrel.)
¾ oz. lemon juice
½ oz. simple syrup*
2 dashes Angostura bitters
Ginger beer, to top (I recommend Fever-Tree.)
Lemon wheel, for garnish

• In a cocktail shaker, muddle the strawberry.
• Add the bourbon, lemon juice, syrup, bitters and ice to the shaker. Shake 17 seconds.
• Double strain through a fine-mesh strainer into a Collins glass filled with fresh ice.
• Top with the ginger beer and garnish with the lemon wheel.


Bramble

Take a classic gin sour, change the presentation, add fruit and you have a Bramble. It starts crisp and dry, and it ends fruity and floral.

1 serving

Adapted from a recipe by Dick Bradsell, Fred’s Club, London

Take a classic gin sour, change the presentation, add fruit and you have a Bramble. It starts crisp and dry, and it ends fruity and floral.

1½ oz. gin (I recommend Citadelle.)
¾ oz. lemon juice
½ oz. simple syrup*
¾ oz. blackberry liqueur (I recommend Echte Kroatzbeere.)
Lemon wheel, for garnish
Blackberry, for garnish

• Add the gin, lemon juice and syrup to an Old-Fashioned glass filled with crushed ice. Stir 10 to 15 seconds.
• Add more crushed ice. Drizzle the blackberry liqueur over the top. Garnish with the lemon wheel and blackberry.


Penicillin

The Penicillin earns its name from the slightly medicinal flavor imparted by a splash of Islay scotch. The rest is all citrus, smoke, spice and floral notes.

1 serving

Adapted from a recipe by Sam Ross, Milk & Honey (now Attaboy), New York City

3 slices candied ginger, divided
2 oz. blended Scotch whisky (I recommend Monkey Shoulder.)
¾ oz. lemon juice
¾ oz. honey-ginger syrup (recipe follows)
¼ oz. Laphroaig Single Malt Scotch whisky

• Muddle 2 candied ginger slices in a cocktail shaker.
• Add the blended Scotch whisky, lemon juice, honey-ginger syrup and ice to the shaker. Shake 17 seconds.
• Double strain through a fine-mesh strainer into an Old-Fashioned glass filled with fresh ice.
• Float the Laphroaig on top by gently pouring it over the back of a spoon into the glass. Garnish with the remaining candied ginger slice.


Honey-ginger Syrup

About 1 cup

½ cup honey
½ cup water
2 oz. fresh ginger, chopped and peeled

• In a saucepan over medium heat, combine all the ingredients and bring to a boil. Reduce heat and simmer 10 minutes.
• Pour through a fine-mesh strainer and cool before use. Syrup will keep, refrigerated, up to 2 weeks.


Old Cuban
an adapted recipe by Audrey Saunders, Pegu Club, New York City
Makes 1

INGREDIENTS

1 vanilla bean
Sugar, for sprinkling
1½ oz. aged rum (I recommend Plantation Barbados 5-year Grand Reserve.)
1 oz. simple syrup*
¾ oz. lime juice
2 dashes Angostura bitters
6 mint leaves
Champagne or dry sparkling wine, to top
Mint sprig, for garnish

PREPARATION

• Slice the vanilla bean in half lengthwise, removing and discarding the seeds. Sprinkle the sugar over each half of the bean, pressing lightly to ensure adhesion. Set aside.
• Add the rum, syrup, lime juice, bitters and mint to a cocktail shaker filled with ice. Shake 17 seconds.
• Double strain through a fine-mesh strainer into a martini glass.
• Top with the Champagne or sparkling wine. Garnish with the mint sprig and sugar-coated vanilla bean.

* To make simple syrup, combine 1 cup sugar and 1 cup water in a medium saucepan. Bring to a boil, stirring, until the sugar is dissolved. Let cool before using.

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