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Editors Blog

Cocktails Go Culinary

November 16, 2010 By: Jack Robertiello

gaz regan would like you to know that in the near future he’ll be posting recipes picked to be included in his next book, “gaz regan's Annual Manual for Bartenders.” “The list of 101 bars and bartenders chosen as the Best New Cocktails of the Year will be announced in January, and this will be an annual event. Sort of like the Oscars of Cocktails. I'm reaching out to you now to ask you for help in spreading the word about this very exciting new happening in the world of cocktails.” Submit a recipe or contact gaz here.


How important are cocktails? As part of the promotion on behalf of the beverage-friendly aspects of Prosciutto di Parma, recent events have featured the Apple Sour di Parma, made with Prosciutto di Parma-infused Calvados, cranberry juice, lemon juice, simple syrup and prosecco. Richard Reyes of New York’s SD26 crafted the drink for the promotion.


PB&J cocktailThe culinary cocktail trend spurred Flor de Caña to hire bartenders to create cocktails for sandwiches in honor of National Sandwich Day. Well, not exactly for them, but like them. So, we have Peanut Butter & Jelly (Flor de Caña 7 year old, Lustau Palo Cortado Sherry, strawberry jam, peanut syrup, egg white and banana) from the Tippling Brothers; the BLT (bacon-infused Flor de Caña, tomato juice, Worcestershire, celery salt, black pepper, lemon juice, horseradish, cilantro) by Niccole Trzaska; and the Cheeseburger (Flor de Caña, Roma tomatoes, iceberg lettuce water, beef jus, bread crumbs, mustard powder, cheddar, pickle) by Trevor Burnett and Whitney Munro of Tipicular Fixins. Haven't tried them; will hold my tongue until then.

 


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