Today's Innovation, Tomorrow's Classic

For this week’s Mixology Monday, Wine Supervisor at our Woodbridge location, David Rudd gives us a glimpse at today’s cutting edge of modern cocktails.

So, have you noticed the kids these days, what the heck are they drinking now?  The kids are home from college, so you overhear them sharing stories about this “small batch” or that “macerated infusion”, and you’ve never heard about such things…what’s really on the forefront of the modern cocktail? 

Well, I’m here to help.  Today’s contenders for “Modern Cocktail That Will Go Down In History To Become A Classic” are numerous and varied but share some similarities with celebrated libations from days of yore.  We still have the same classic glassware, we still have the same basic construction (foundation, modifier, juice, sugar, accent, bitters and garnish), and we still have creativity to back it up.

Check these out and see if you think the modern cocktail can stand the test of time.

Topiary

(Adapted from the recipe served at Cure, in New Orleans, Louisiana)

1 oz. Shrub (recipe below)

5 oz. Sparkling wine (dry, crisp Zardetto™ prosecco is a good choice)

Build in a champagne flute and float an orchid on top.

(Shrub)

1 c. fresh coconut

1 c. chopped pineapple

1 c. diced apple

1 c. chopped celery

2 ½ c. sugar

2 c. white vinegar

1 T. ground allspice

1 handful parsley

Combine fruit, vegetable and sugar in a glass jar and muddle the fruits with sugar with enough pressure to break up the fruit.  Cover and leave in a cool, dark place overnight.  Add the vinegar and aromatics and stir until the sugar has dissolved and return, covered, to a cool dark spot (refrigerator) for a week.  Press the contents firmly through a cheesecloth to release all the liquid from the fruit.  Store in a clean container in the refrigerator for another week until the acidity of the vinegar mellows and fades into the background.  Shrub will keep for 6 months in the refrigerator.

Ardoise

(Adapted from the recipe served at Craigie on Main, in Cambridge, Massachusetts)

3 oz. Rain™ vodka

½ oz Sage and Juniper simple syrup (recipe below)

Juice of a lime

In an iced cocktail shaker, combine ingredients and shake for an 8 count.  Strain into a martini glass and garnish with a tarragon leaf.

(Sage and Juniper simple syrup)

1 c. sugar

1 c. water

5 fresh sage leaves

10 juniper berries

Heat ingredients in a saucepan until sugar dissolves.  Remove from heat and let sit 10 minutes, and then strain into a glass container.  Keeps refrigerated for up to a month.

Angel’s Face

1 oz. Gin (The Botanist™ is a good choice)

1 oz. Applejack

1 oz. Leroux Apricot Brandy

In an iced cocktail shaker, stir the ingredients together and strain into a martini glass.  Garnish with an orange peel.

The Modern Cocktail

1 ½ t. fresh lemon juice

1 t. sugar

1 ½ oz. Johnnie Walker Black Label Scotch Whisky

1 ½ oz. Plymouth Sloe Gin

1 dash Absinthe

1 dash orange bitters

In a cocktail shaker, dissolve sugar and lemon juice.  Add ice and remaining ingredients and stir.  Strain into a martini glass and garnish with a maraschino cherry.

Bubblegum Cocktail

(Adapted from the recipe served at Tailor Restaurant in New York City, New York)

2 oz. Bubblegum vodka (recipe below)

1 T. fresh lemon juice

1 T. fresh lime juice

1 T. simple syrup

½ egg white

In an iced cocktail shaker, combine ingredients and shake for a 20 count.  Strain into a martini glass.  Do not garnish.

(Bubblegum Vodka)

16 pieces of bubblegum (Double Bubble™ is a good choice)

2 c. vodka (Svedka™ is a good choice)

In a large airtight container, combine bubblegum and vodka.  Seal and allow to infuse, stirring every 6 hours, for 24 hours.  Pour vodka through a fine mesh strainer, discarding bubble gum.  Vodka stored in an airtight container will last indefinitely.

Alien Brain Hemorrhage

¾ oz. Peach schnapps

¾ oz. Bailey’s Irish Cream

¼ oz. Blue Curacao

Splash of grenadine

Pour the chilled peach schnapps into the shot glass, filling it halfway.  Add the Irish cream slowly on top of the schnapps.  Slowly add the blue Curacao, once that settles, a small splash of grenadine should top off the drink.  When the grenadine sinks, you’ll see why the drink is named Alien Brain Hemorrhage.  Enjoy!