| 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.
Marquee
Adapted from a recipe by Cris Dehlavi, M Restaurant and
Bar, Columbus, Ohio.
“My inspiration for the Marquee came right after I tasted
Cointreau Noir—such a lovely spirit—and I knew I wanted to make something
exceptional with it. The
combination of its sweetness with the tart fresh blood orange and the Angostura
bitters makes for a really well balanced cocktail. The restaurant I
work at is simply called "M" ~ hence the design in the egg white.” Cris Dehlavi.
30 ml (1 oz) Cointreau Noir
30 ml (1 oz) Belvedere Cytrus vodka
15 ml (.5 oz) fresh lemon juice
15 ml (.5 oz) fresh blood orange juice
7.5 ml (.25 oz) agave nectar
1 egg white
Angostura bitters, as garnish
Combine all ingredients in a shaker and shake without ice
to integrate the egg white. Then hard shake with ice and strain into a chilled
cocktail glass. Using a stencil with "M" logo, lightly spray Angostura bitters
on to top of cocktail.
gaz sez:
I LOVE Belvedere Cytrus, and she plays
her role nicely in Marquee. No, I didn’t
get myself a stencil to test this one, but I did add the bitters as an aromatic
garnish, just like on top of a Pisco Sour.
Works well.
For an index to more of these winning recipes, click
here
To submit a recipe for consideration (bartenders only, please), click
here
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