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The American Mixologist Online®
Newsletter Vol. 19, No. 09 All Rights Reserved
Service
Adding a fine spritz in a drink is a marvelous thing, a centuries old practice. Today, however, mixologists and bar chefs no longer think in terms of committing a splash of club soda to a cocktail. Mere carbonation is passé, now it’s about adding quality effervescence. Spritz helps achieve all-important balance between the various elements in a cocktail. It enhances a drink’s mouth feel and most importantly, effervescence energizes a libation, transforming it from flat and lifeless to teeming with vibrancy and pizzazz.
One thing you can do to immediately improve your drink making abilities is look beyond using carbonated water from the beverage gun. Artificially charged water created on-site can hardly compare to the natural effervescence of sparkling waters, source derived products like San Pellegrino, Perrier, or Ramlösa. These famous waters have an abundance of fine bubbles and mild acidity that invigorates a cocktail. Club soda can’t begin to measure up.
There are a growing number of interesting ingredients that mixologists are using to imbue their drinks with effervescence and panache. So put down the siphon bottle and consider your options.
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• The Classic Sparkler — Champagne-laced cocktails are light, effervescent and exceptionally delicious. For example, the World Bar in Manhattan promotes a classy signature dubbed the World Cocktail. It’s concocted with Remy Martin X.O Cognac, white grape juice, bitters and Pineau des Charentes. The drink is hand shaken, strained into a chilled glass and filled with Veuve Cliquot Champagne.
At Harry Denton’s Starlight Room in San Francisco one of the headline attractions is a sensational specialty drink called Drinking The Stars, a luxurious combination of Dom Perignon Champagne and 1979 Chateau Ravignan Bas Armagnac that has been infused with Madagascar vanilla, black raisins and an orange.
The Flirtini at Manhattan’s Stone Rose Lounge pairs Grey Goose L’Orange Vodka, pineapple juice and Champagne, while the French 59 at Brasserie Jo in Chicago is made with Tanqueray Gin, Massenez Créme de Gingembre liqueur, fresh lemon sour mix and a fill with Cremant d’Alsace Brut. The Platinum Apricot Bellini is a specialty cocktail at Rosemary’s Restaurant in Las Vegas. It’s a sensational cocktail concocted using Patrón Gran Platinum Tequila, apricot puree and J Sparkling Brut from Jordan Vineyards. |
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• Exotic Sparklers — Although celebrated, Champagne is not the only variety of sparkling wine that can be used in the construction of this style of cocktail. What’s important to note is that when you change the flavor and character of the sparkling wine in a cocktail, the resulting cocktail is creatively altered as well.
American sparkling wines have steadily increased in renown and popularity. These wines are made from premium varietal grapes in a similar manner to Champagne. Also popular is Prosecco, a delicious sparkling wine made north of Venice in the Veneto region of Italy.
Brasserie Jo in Chicago serves a cocktail dubbed the Apple Sour, which is made with Daron Calvados and Bel Normande Sparkling Cider, while their cocktail April In Paris is finished with Klipfel Cremant d’Alsace Brut. Another of the signature drinks at the World Bar is the Sake Blossom, which is finished with Gekkeikan Sparkling Sake. Lastly, the Mosaic Restaurant in Scottsdale, Arizona promotes a specialty called the Bull, a cocktail made with Absolut Kurant, Chambord and sparkling Shiraz.
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• Ginger Brews — Ginger beers are a non-alcohol fermented brew flavored principally with ginger, lemon and sugar. It is also gloriously effervescent and a delight to use in preparing cocktails. Meet Me In Paradise is a specialty of Joe’s Seafood, Prime Steak & Stone Crab in Chicago. A variation of the Mojito, the drink is made with muddled orange slice, mint leaves, orange bitters, Bacardi O Rum, lemonade and a generous fill with ginger beer. At Tommy’s Mexican Restaurant in San Francisco, the Yerba Buena is a popular signature drink featuring muddled mint leaves, lime juice, falernum, Corazon Silver Tequila and topped with Stewart’s Ginger Beer.
• The Few, The Proud — Few carbonated beverages have more contemporary appeal than energized Red Bull, making it a frequently relied on behind the bar to give a cocktail a shot of flavor and effervescence. Hard ciders, sparkling lemonades ales, lagers and ales are all highly advantageous featured in cocktails. Salud!
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Blueberry Fizz
Specialty of Bookmarks
Created by Jonathan Pogash
Champagne glass chilled
Pour ingredients into an empty mixing glass
10-12 fresh blueberries
1 tsp. white sugar
Splash fresh lime juice
Splash simple syrup
Muddle contents and add ice
1/4 oz. Grand Marnier
3 oz. Moet & Chandon Champagne
Garnish with 3 blueberries on a pick
Grande Champagne Cocktail
Specialty of Brasserie JO
Created by David Johnston
House specialty glass chilled
Pour ingredients into iced mixing glass
1 oz. Chateau de Montifaud VSOP Cognac
1 oz. Cointreau
1/2 oz. Massenez Crème de Cassis
3-4 drops Fee Bros. Orange Bitters
Stir ingredients and strain
Fill with 2 oz. Cremant d’Alsace Brut
French 33
Specialty of 33 Restaurant & Lounge
Created by Ari Bialikamien
Champagne glass chilled
Build in glass
1 oz. Wet by Beefeater
1/2 oz. peach nectar
Splash fresh lemon juice
Fill with Prosecco Sparkling Wine
Garnish with a lemon twist
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Yerba Buena
Specialty of Tommy’s Mexican Restaurant
Created by Jacques Bezuidenhout
Highball glass, chilled
Build in glass
8-10 mint leaves
1 oz. fresh lime juice
1/2 oz. falernum
Muddle contents and add ice
2 oz. Corazon Silver Tequila
Stir ingredients and strain
Top with Stewart’s Ginger Beer
Garnish with a lime wedge and mint sprig
The Bull
Specialty of Mosaic Restaurant
Created by Stephanie Kozicki, Matt Rinn
Cocktail glass, chilled
Pour ingredients into an iced mixing glass
2 oz. Absolut Kurant Vodka
1/4 oz. Chambord
Shake and strain
1 oz. Sparkling Shiraz
Garnish with a lemon twist
Autumn Apple
Specialty of Cyrus Restaurant
Created by Scott Beattie
Cocktail glass, chilled
Pour ingredients into an iced mixing glass
1 oz. Hangar One Straight Vodka
1/2 oz. Calvados Apple Brandy
1/2 oz. fresh lemon juice
1 oz. ginger-apple juice
Shake and strain
Top with sparkling apple juice
Garnish with a baked apple chip
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