Ardent Spirits eLetter





OUR SPONSORS

Get the Daily Expert Guide to Cocktails & Spirits
 
Preiss Imports - Exclusive Selections

 

Get the Daily Expert Guide to Cocktails & Spirits
 
Preiss Imports - Exclusive Selections

 



101 Best New Cocktails


Saluting Balance & Harmony
in Cocktail Glasses Worldwide

This cocktail recipe has been chosen as one of the 101 Best New Cocktails, and it will be immortalized in gaz regan's Annual Manual for Bartenders: 2011. 

Bollywood

Adapted from a recipe by Kathy Casey, Liquid Kitchen, Seattle.

“I created this exotic libation for the Chameleon Club at the Abu Dhabi Fairmont in the UAE. I wanted to pull together all the influences and flavors of the area, from the curry, coconut, mint, and rose to the gold bling to the love of Bollywood. It has a lot of ingredients and prep, but is worth the effort.” Kathy Casey.

2 large fresh mint sprigs

45 ml (1.5 oz) Tanqueray No. TEN gin

60 ml (2 oz) Bollywood Pre-Mix*

Coconut Rose Foam**, as garnish

Edible gold flakes, as garnish

Tear mint and drop into a pint glass. Add the remaining ingredients and ice. Shake vigorously and strain into a chilled cocktail glass. Top with a pouf of Coconut Rose Foam and garnish with sprinkle of gold.

*Bollywood Pre-Mix:  Combine 400 g (2 cups) sugar, 480 ml (2 cups) water, and 1/2 tablespoon good curry powder in a small saucepan and bring to a simmer. Remove from heat and let sit for 20 minutes. Strain and discard solids, then cool completely. Stir in 720 ml (3 cups) fresh lime juice and 480 ml (2 cups) fresh pineapple juice. Transfer to a clean bottle and store in the refrigerator. 

**Coconut Rose Foam: 2 sheets gelatin 3 oz Monin Rose Syrup 2 oz) fresh squeezed lemon juice 2 oz water 3 oz simple syrup  Place 2 gelatin sheets in a bowl of ice water and “bloom” (soak till soft) for about 10 minutes. Combine 90 ml (3 oz) Monin Rose Syrup, 60 ml (2 oz) fresh lemon juice, 60 ml (2 oz) water and 90 ml (3 oz) simple syrup, then strain through a fine strainer into a small saucepan. Remove gelatin from ice water, squeeze out excess water, and add to saucepan. Heat over medium-high heat just until gelatin is dissolved. Immediately remove the saucepan from the heat. Do not boil. Stir in 240 ml (8 oz) canned unsweetened coconut milk. Let cool 10 minutes (set a timer). Pour mixture into a whipped cream canister. Charge with two NO2 charger cartridges  and immediately shake well. Refrigerate at least 4 hours or overnight. Shake well upside down before discharging foam onto cocktail. Store in refrigerator for up to 4 to 5 days. Makes 1 canister of foam.

gaz sez: Jeez, Kathy, you’re so darned geeky!  Okay, I’ll admit it, I didn’t test this one, but I know Kathy Casey well enough to know that she don’t submit rotten recipes, and I also wanted to have a few examples of just how far some people out there are pushing the envelope.  Unfortunately, only those people who really understand ingredients can pull this sort of drink off.  Fortunately, Kathy is such a person.

For an index to more of these winning recipes, click here

To submit a recipe for consideration (bartenders only, please), click here