Ardent Spirits eLetter

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. 


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