The following cocktails were the highlights of our January Wandering Chef dinner. We had fun pairing the cocktails with the seasonal food of the evening. Our first course had pineapple and Hoisin sauce glazed shrimp, so we chose to go Oriental with the use of pineapple, ginger and Chinese five spice. Our second cocktail, a take on a Manhattan or an A La Lousianne, was nicely paired with a lamb and risotto dish, the whisky cutting nicely through the fatty and rich meat. Finally, we ended with a berry/moonshine cocktail garnished with a fresh basil leaf. The aromatic experience is basil, while the berry sweetness compliments the meal of beef and root vegetables.
1½ oz Watershed Gin
½ oz pineapple ginger syrup (fresh made)
Chinese Five Spice
Sparkling white wine
Dried pineapple chunk on toothpick for garnish
Combine syrup, spice and gin in a shaker of ice. Stir, and pour into a rocks glass or flute. Top with sparkling wine and garnish with a pineapple chunk.
3 oz Roundstone Rye
1 oz dry vermouth
1 oz Benedictine
Thin orange half-wheel for garnish
Combine ingredients in a shaker of ice. Stir, and pour into cocktail glass. Top with a dash of bitters, and garnish.
Only the Good Rye Young
Courtesy Brian Bachley at The Occidental, Washington DC.
2 oz Mosby's Spirit
¾ oz lemon juice
¾ oz simple syrup
½ oz cherry/blackberry syrup (fresh made)
Combine ingredients in a shaker of ice. Stir, and pour into a rocks glass full of ice. Top with a single fresh basil leaf.