Monday, 28 November 2011 11:26

Whisky wonders from a trio of LA's star shakers

Written by  Dan Dunn
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Three of the country's finest bartenders whipped up some delicious original cocktails at the Black Grouse’s Distinctive Bartender Tour last week in Los Angeles. Alas, I couldn't attend the event, but I did manage to get my hands on a few recipes courtesy of "Friends of The Imbiber" Jason Bran, Joe Brooke, and Lindsay Nader:

Como Whisky Para Chocolate (created by Joe Brooke, Next Door Lounge)

2oz The Black Grouse

.5oz Solerno Blood Orange Liqueur

.25oz Marie Brizard Creme de Cacao

2 Dashes Celery Bitters

Stir all and strain into a chilled cocktail glass. Garnish with small lemon peel.

Smoked Cherry Sour (created by Jason Bran, The Roger Room)

1.5 oz The Black Grouse

.75 oz Lemon Juice

.75 oz Marasca Cherry Syrup

.75 oz Egg White

2 Dashes Fee Bros Aztec Chocolate Bitters

1 Turn Fresh Cracked Clove

Shake hard and strain into chilled goblet. Dash with Fee Brothers Aztec Chocolate Bitters and 2 twists of cracked clove.

 

Sean Connery at the Beach (created by Lindsay Nader, Harvard & Stone)

2 oz The Black Grouse

.5 oz Fresh Lime Juice

.5 oz Coconut Syrup

.5 oz Passao Passionfruit Liqueur

Shake, strain over fresh ice in a rocks glass. Garnish with toasted coconut shavings, a lime wheel and umbrella.

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Dan Dunn

Dan Dunn

More in this category: « A drink a man could go mad over

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