Science of Cocktails Recipes 2016

昔ながら うまみ Mukashinagara Umami

Sponsor: I.W. Harper Bourbon
Ingredients:
2 oz. Izakaya-washed I.W. Harper Bourbon (fat washed with smoked marbled beef & foie gras)
0.25 oz. Kuru Sato black sugar simple syrup
2 dashes Regans' orange bitters
Ponzu ice cube with frozen lemon slice
Lemon peel

Instructions:
Add whiskey, syrup, and bitters to a mixing glass. Stir until ice turns cold. Strain over block ice in an Old Fashioned glass. Express oil from lemon peel and place peel into glass.

Mixologists: Danny Ronen and Tony Devencenzi

Sashimi Old Fashioned

Sponsor: I.W. Harper Bourbon
Ingredients:
(To make 16 sashimi)

5.25 oz. I.W. Harper Bourbon
5.25 oz. Angostura® bitters simple syrup
5.25 oz. porcini mushroom soda
1 oz. Luxardo maraschino cherry juice
1 tsp. Agar Agar powder
Orange slices and maraschino cherries for garnish, if desired

Angostura® bitters simple syrup:
12 oz. water
1 cup granulated sugar
4.5 oz. Angostura® bitters

Instructions:
Prepare Angostura® bitters simple syrup. Combine the porcini soda, Angostura® bitters simple syrup, and cherry juice in a small saucepan and sprinkle with the Agar Agar powder. Allow the gelatin to soak for one–two minutes. Heat over low until gelatin is dissolved, stirring constantly, about five minutes. Remove from the heat and add the whisky, stirring well to blend. Pour into a mold for your edible sashimi piece and refrigerate until fully set—several hours or overnight.

Mixologists: Danny Ronen and Tony Devencenzi

A Tale of Two Gins

Sponsor: Spirit Works Distillery
Ingredients:
1.5 oz. Spirit Works Distillery Barrel Gin
0.75 oz. Spirit Works Distillery Sloe Gin
0.75 oz. diluted maple syrup
0.75 oz. lime juice

Instructions:
Add all ingredients to a cocktail shaker filled with ice. Shake well and double strain into a rocks glass filled with fresh ice.

For the diluted maple syrup: Mix a 1:1 ratio of maple syrup and water.

Mixologist: Zack Gray (Perbacco, Volta)

Joined Forces

Sponsor: Charbay Distillery & Winery
Ingredients:
Cocktail:
1.5 oz. Charbay Blood Orange Vodka
1.5 oz. cran-raspberry juice

Foam:
2 oz. Ford’s Gin
2 oz. Campari
2 oz. Dolin Rouge Vermouth
1 packet (1 oz. in one packet) gelatin powder

Garnish:
Blood orange wheel

Instructions:
Shake the Charbay Blood Orange Vodka and cran-raspberry juice together vigorously and strain into cocktail glass. Create the foam by adding the gin, Campari, vermouth, and gelatin (in above equal parts) in a whipped-cream canister. Seal canister and pressurize using N20 charge. Dispense foam atop cocktail. Garnish with thin blood orange wheel.

Mixologist: Marko Karakasevic, 13th generation master distiller of Charbay Distillery & Winery

Salt Werks

Sponsor: Distillery No. 209
Ingredients:
1 oz. No. 209 Gin
1 oz. sweetened coconut milk*
1 oz. lime juice
Salt effects**

Instructions:
In a cocktail shaker mix ingredients over ice and strain into a cocktail glass. Finish with one of the three salt effects to explore how salt alters the palate and perception of flavor.

*Sweetened coconut milk: Use equal parts coconut cream and agave nectar.
**Salt effects: Either rim glass in kosher salt, top with sea-salt foam, or finish with salted drops.

Mixologist: Suzanne Miller

Brancamenta Cotton Candy

Sponsor: Fernet-Branca/Brancamenta
Ingredients:
Brancamenta
Granulated sugar

Instructions:
Mix equal parts Brancamenta to granulated sugar. Let dry for five days. Put in a food processor and grind to a fine powder. Place the powder in a cotton candy machine and use the machine as per instructions.

Mixologist: Erik Ginther

Funky St. George Cafe–Thrice the Spice Is Nice

Sponsor: St. George Spirits
Ingredients:
0.5 oz. St. George Spiced Pear Liqueur
0.5 oz. St. George NOLA Coffee Liqueur
0.25 oz. St. George Absinthe Verte, louched

Instructions:
Layer each ingredient on top of each other in a chilled shot glass and serve as a pousse-café.

Mixologist: Created by sponsor

Chilcanazo

Sponsor: La Mar Cebicheria Peruana
Ingredients:
2 ginger slices
2 basil leaves
0.5 oz. lemon juice
0.5 oz. Angostura® bitters
2 Tbsp. sugar
2 oz. BarSol Pisco
2 oz. ginger ale
Lime wheel garnish

Instructions:
Place the ginger, basil, lemon juice, Angostura® bitters, and sugar in a shaker and grind. Add the BarSol Pisco and ice and mix for about eight seconds. Pour the mixture in a Collins glass using the double-straining technique.Add ice, and top with ginger ale. Garnish with a lime well.

Mixologist: Luis Abello (La Mar)

Matalache

Sponsor: La Mar Cebicheria Peruana
Ingredients:
1.5 oz. BarSol Pisco
0.5 oz. Aperol
2.5 oz. grapefruit juice
0.75 oz. agave
0.25 oz. lime juice
Grapefruit slice
Mint leaf

Instructions:
Place all the ingredients in a shaker. Add ice and mix for about eight seconds until the mixture is even. Pour the mixture into a Collins glass and add ice. Garnish with sliced grapefruit and mint leaf.

Mixologist: Luis Abello (La Mar Cebicheria Peruana)

Newton’s Appleton Old Fashioned

Sponsor: Appleton Estate Jamaica Rum
Ingredients:
2 oz. Appleton Estate Reserve Blend Rum
0.25 oz. simple syrup
4 dashes Angostura® bitters
2 dashes apple bitters
Lemon zest
Apple slice

Instructions:
Combine ingredients into a double rocks glass. Add ice and stir. Garnish with lemon zest and a thin apple slice.

Mixologists: Julie & Jared Anderson

"Solera" Manhattan

Sponsor: Ron Zacapa Rum
Ingredients:
2 oz. Ron Zacapa 23 Rum
1 oz. sweet vermouth
2 dashes Angostura® bitters
Brandied cherry garnish

Crafting Instructions:
Round 1: Batch 15L of Manhattan in a food safe container by combining the rum, vermouth, and bitters in the above proportions. Add oak spirals. Allow to rest for 48 hours. Remove spirals. Transfer batched cocktails to 3 5L American Oak Barrels. Rest in barrels for 2 weeks.

Round 2: After two weeks, transfer 2/3 of each barrel’s contents into 2 5L barrels that have been rinsed in Oloroso sherry. Refill original barrels with 10L of new Manhattan batch (that has rested with oak spirals for 48 hours). Rest for 2 weeks.

Round 3: After two weeks, transfer 1/2 of each batch in the Oloroso barrels into a final 5L barrel that has been rinsed in Pedro Ximinez. Refill Oloroso barrels with batch from original barrels. Refill original barrels with 5L of new Manhattan batch (that has rested with oak spirals for 48 hours). Rest for 2 weeks.

Round 4: After 2 weeks, drain barrels and blend all batches together. Adjust to taste and add more unaged Manhattan batch as needed for balance (between 1–4 cups on average).

Cocktail Preparation:
Pour 3 oz. of final batch over ice in a mixing glass. Stir until ice cold. Strain into chilled cocktail coupe. Garnish with brandied cherry.

Mixologists: Reza Esmaili and Tony Devencenzi

Bruichladdich Boulevardier

Sponsor: Bruichladdich Scotch
Ingredients:
1 oz. Bruichladdich Islay Barley
0.25 oz. Port Charlotte Islay Barley
1 oz. Punt e Mes
0.75 oz. Gran Classico Bitter
0.25 oz. Cointreau
3 dashes salted cacao bitters
Sea salt air foam

Instructions:
Combine all ingredients in a mixing glass and stir to dilute. Strain into small coupe glass. Express sea salt air foam on top of glass and serve.

Mixologist: Trent Simpson

Butter Me Up, Scotchie

Sponsor: The BenRiach Scotch
Ingredients:
1.5 oz. BenRiach Horizon, aged 12 years
2 bar spoons of special spiced butter (cloves, allspice, star anise)
2 dashes Bar Keep vanilla bitters
2 dashes cocktail-smoked orange bitters
BenRiach cotton candy garnish

Instructions:
Combine all ingredients. Stir with ice. Strain into a rocks glass over ice and then garnish.

Cotton Candy:
Soak sugar in BenRiach Scotch for seven days or until it turns hard. Then regrade the sugar and put it in a cotton candy machine.

Mixologist: John Codd

Don Julio 70th Clarified Margarita

Sponsor: Don Julio
Ingredients:
2 oz. Don Julio 70 Tequila
0.75 oz. clarified lime juice
0.75 oz. Cointreau
Pinch of table salt
Lime wheel garnish

Instructions:
Combine ingredients in a cocktail shaker with ice. Shake and strain into a rocks glass with ice. Garnish with a lime wheel.

Mixologist: Luis Navarro

Puck

Sponsor: Espolón Tequila
Ingredients:
2 oz. Espolón Reposado Tequila
1 oz. lime juice
0.5 oz. Giffard Blue Curacao
Prosecco float
Lime wheel

Instructions:
Combine the tequila, lime, and curacao with ice in a tin. Shake well. Pour into a rocks-filled Collins glass. Top with prosecco. Garnish with lime.

Mixologist: Rick Dobbs

An Afternoon with the Earl

Sponsor: Square One Organic Vodka
Ingredients:
1.5 oz. Square One Bergamot
1.5 oz. triple-strength Earl Grey tea
0.5 oz. fresh lemon juice
0.75 oz. agave nectar or simple syrup
1 dash orange bitters

Instructions:
Combine all ingredients in a mixing tin with ice. Shake well and strain into a cocktail glass. Garnish with orange or lemon twist.

Mixologist: Created by sponsor

Aromatherapy

Sponsor: Square One Organic Vodka
Ingredients:
Cucumber wheels
2 oz. Square One Cucumber
0.5 oz. fresh lemon juice
0.5 oz. agave nectar or simple syrup
0.5 bar spoon rosewater
3 drops orange bitters
Ginger ale/beer

Instructions:
Layer cucumber wheels interspersed within ice in a Collins glass. Combine all ingredients, except ginger ale/beer, with ice in a mixing glass and shake to blend. Strain into prepared Collins glass and top with ginger beer/ale.

Mixologist: Created by sponsor

The Northern Lights

Sponsor: SKYY Vodka
Ingredients:
2 oz. SKYY Vodka
2 oz. lime/tonic granita
Spritz of mint oil
Prosecco float

Instructions:
Mix first three ingredients in a cocktail shaker and strain into a martini glass. Top with prosecco.

For the lime/tonic granita:
0.50 cup Lime juice
4 cups Tonic water
Mix lime juice and tonic water. Freeze mixture in a shallow dish, stirring every half hour or so for the first hour and a half. Once granita is frozen solid, use a fork to scrape off flakes of snowy granita.

Mint oil:
Bring a saucepan or kettle of water to a boil. Pour boiling water over mint leaves and leave them to wilt for exactly one minute. Pull the leaves from the hot water and immediately plunge into a large bowl of ice water. Squeeze excess water from leaves and throw them into a blender. Blend wilted leaves together with grapeseed oil on high speed for one minute or until leaves are completely pulverized. Strain oil through a tea strainer or several layers of cheesecloth.

Mixologists: Vince Toscano & Brandon Bigalke

The Savy One

Sponsor: Ketel One
Ingredients:
1 oz. Ketel One Citroen
3/4 oz. cranberry liqueur
1/2 oz. Averna Amaro liqueur
1 dash aromatic bitters
Star anise garnish
Orange peel garnish

Instructions:
Combine ingredients in a mixing glass. Shake with ice and strain into a rocks glass over one large ice cube. Garnish with one star anise and orange peel.

Mixologist: Nick Ortega

Winter Oasis

Sponsor: Ketel One
Ingredients:
1.5 oz. Ketel One Orange
0.75 oz. fresh lime juice
0.75 oz. orgeat syrup
2 dashes absinthe
Mint sprig garnish

Instructions:
Combine ingredients in a mixing glass. Shake with ice and strain into a rocks glass filled with crushed ice. Garnish with a mint sprig.

Mixologist: Ricky Gomez

Matalache

Sponsor: Sonoma County Distilling Company
Ingredients:
1 oz. West of Kentucky Bourbon
1 oz. Sonoma Rye Whiskey
0.5 oz. Amontillado Sherry
1 bar spoon espresso- and cacao-nib-infused Demerara
1 dash Oaxacan chocolate mole bitters
1 dash orange bitters
Shaved espresso bean garnish

Instructions:
Combine all liquids with ice and stir. Strain into a martini coupe and garnish with shaved espresso bean. Serve up.

Mixologist: Chris Wright

Old Lincoln County Square

Sponsor: George Dickel Tennessee Whiskey
Ingredients:
1 oz. George Dickel Rye
0.75 oz. Cocchi Vermouth Di Torino
0.75 oz. Hennessy Cognac
1 bar spoon Benedictine
2 dashes Angostura® bitters
2 dashes Peychaud's bitters
Luxardo cherry garnish

Instructions:
Combine all ingredients in a cocktail mixing glass without ice and and stir. Then pour over large format ice cube and let the cocktail cold drip through activated carbon and cheesecloth into a rocks glass. Top with a Luxardo cherry and serve.

Mixologist: Adam Chapman (Plum Bar)

Pendleton Sazerac

Sponsor: Lucid Absinthe Supérieure
Ingredients:
0.25 oz. Lucid Absinthe Supérieure
2 oz. Pendleton Whiskey
1 sugar cube
3 dashes bitters
Lemon peel garnish

Instructions:
Rinse a chilled rocks glass with absinthe, add crushed ice, and set glass aside. Stir remaining ingredients in a glass, add ice, and set aside. Discard ice and any excess absinthe from prepared glass, and strain drink into glass. Add lemon peel for garnish.

Mixologist: Traditional Classic American Cocktail

Bittersweet Blanc

Sponsor: Bluxome Street Winery
Ingredients:
4 oz. Bluxome Street Winery Sauvignon Blanc
1 oz. The Hounds Sweet Wine
0.5 oz. Campari

Instructions:
Combine all ingredients. Pour over ice and serve in a white wine glass.

Mixologist: Created by Bluxome Street Winery

Puncheon Punch

Sponsor: Bluxome Street Winery
Ingredients:
750 mL Bluxome Street Winery Pinot Noir
6 oz. Grand Marnier®
6 oz. brandy
The juice from 2 oranges
3 oz. spiced simple syrup*
Pomegranate seeds
Thinly sliced kumquats or other winter citrus

Instructions:
Combine all ingredients. Pour over ice, if desired, and serve in a wine glass. Garnish with fruit.

*Note: To make spiced simple syrup, simmer 1 cup sugar, 1 cup water, 1 star anise, 2 whole cloves, 0.50 tsp. nutmeg, and 1 cinnamon stick in a saucepan for 15 minutes. Cool completely.

Mixologist: Bluxome Street Winery