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Consider this cocktail, from PINE restaurant at the Hanover Inn, the updated version of your average rum and Coke.
- 1 Ounce Angostura 5-year rum
- 1/2 Ounce Ron Zacapa Solera 23-year rum
- 1/3 Ounce Medium-Dry Oloroso Sherry
- 1/3 Ounce house semi-fermented black tea cordial
- 1 dash Angostura bitters
Combine all ingredients in a mixing glass. Add ice and stir for 45 revolutions. Strain into a chilled rocks glass with or without fresh ice and garnish with an orange peel.
Calories Per Serving114
Folate equivalent (total)0.5µg0.1%
Crush It: Winning Wine Cocktails
Wine is now trending as an ingredient in an unexpected way making cameo appearances in craft cocktails across the country.
Photo By: Jessica Fradono Photography
The Grape Escape
Everything old is new again. Bartenders across the country are turning to one of history&rsquos most-ancient forms of alcohol &mdash wine &mdash to make thoroughly modern cocktails at bars and restaurants across the country. Dive in!
Wine-based cocktails tend to offer lower-alcohol content, which enables the subtler characteristics of the grapes to really shine through. Such is the case with Amour Pur, a supremely refreshing tipple created at hip Austin watering hole Whisler&rsquos. This drink offers a burst of bright acidity, thanks to a base of French Sauvignon Blanc that&rsquos met with lemon, honey syrup and Domain de Canton &mdash a ginger liqueur. An ounce of Lustau sherry rounds out the edges with a savory finish.
Compère Lapin: New Orleans
In a city renowned for its robust cuisine, a priority is often placed on drinks that show well at the supper table. For Abigail Gullo, bar manager at Compere Lapin, sherry-based cocktails are a sure bet. "Sherry, one of the world&rsquos oldest wines, was created to go with and enhance food," she says. It also holds its own against heavier spirits." The medium dry styles &mdash amontillado and oloroso &mdash are nutty and rich with caramel and go great with whiskey, rum and reposado tequila." To wit, her Armada cocktail is a complex sipper ideal for cutting through the richness of the goat curry and other Caribbean-accented dishes on the restaurant&rsquos dinner menu.
The past melds with the present at this hip Chicago hangout, which offers a modern remake on the retro French 75 wine cocktail. The hashtag sensibilities of the day are reflected in the refashioned recipe, which subs out the standard champagne for sparkling rosé. The cocktail&rsquos citrus side is augmented with another trendy ingredient: Jun, a honey-fermented kombucha that&rsquos brewed according to phases of the moon. Aptly named Howl at the Jun, this vivacious and floral drink is a perfect sipper for the outdoor patio, which affords unbeatable views of Millennium Park and the surrounding skyline.
Madeira is a fortified wine from Portugal characterized by high acidity. You wouldn&rsquot necessarily expect it to figure into cocktails at a Japanese-themed bar under the shadows of Boston&rsquos Fenway Park. But Hojoko is an establishment determined to defy the norm. With miniature Godzillas and other pop culture memorabilia watching over them, the bartenders at this izakaya incorporate off-the-wall ingredients to create curious concoctions like the Budokan. Madeira&rsquos earthy quality is enhanced in this cocktail, thanks to the addition of a shitake mushroom-infused absinthe that&rsquos imbued with a subtle taste of umami. Overproof rum, anise and sea salt balance out this drink, which is as memorable as the gastropub&rsquos graffiti-meets-video-game decor.
Bitter & Twisted Cocktail Parlour: Phoenix
This craft cocktail lounge in Phoenix is notorious for its whimsical showmanship. Instagram-ready drinks include a bubbly punch that&rsquos presented in a miniaturized Chinese porcelain bathtub, a house-carbonated riff on Long Island Iced Tea that&rsquos served in a soda can and a whiskey-centric cocktail that comes in a honey bear bottle. If you're tempted to dismiss it as gimmickry, try a cocktail from barman and owner Ross Simon that proves you don&rsquot need an eye-catching presentation to impress. Freshly pressed pineapple juice, raspberries, and vanilla accentuate a red wine base, combining to form a tart and pleasantly dry drink that&rsquos cheekily named Quit Your Wining. Equally playful is the food menu, which is rife with fun bites like ramen burgers and spiked cupcakes.
Peruvian and Argentinean flavors may reign supreme at Boleo, a Latin-inspired outpost atop the roof of the Gray Hotel in downtown Chicago, but one of its drinks has a distinctly Italian flair. Tucked amongst the pisco-forward cocktails that crowd the menu is the Uvas y Vinos spritzer, which brings together Prosecco, white vermouth and a Malbec syrup reduction made in-house. Even the kitchen&rsquos vibrant ceviches can&rsquot overpower this cocktail&rsquos acidic brightness.
Humpback Sally’s: Bismarck, North Dakota
A craft cocktail scene is burgeoning in North Dakota&rsquos capital, as evidenced by inventive drinks like the Rollo Tomasi served at trendy tavern Humpback Sally&rsquos. Two kinds of sherry &mdash Oloroso and Pedro Ximénez &mdash are combined in this unlikely concoction named after a villain from the '90s detective film, LA Confidential. The nuttier notes of Oloroso ought to be at odds with the raisins and plums of the Pedro Ximénez, but the drink is balanced out by the addition of the juniper-forward spirit Genever and the quinine-flavored aperitif Byrrh. The former adds malty depth and botanical charm the latter ties it all up in a delicate bow of bitterness. The only thing more surprising than the cocktail list at Humpback Sally's is the fact that there&rsquos a speakeasy hidden above this small-plates spot.
The Three Clubs: Hollywood, California
The more the merrier when it comes to indulging in the Needless to Say, a large-format libation offered at Hollywood cocktail lounge The Three Clubs. This drink pairs port and Pinot Noir, then pulls in raisin-infused vodka, Mexican honey liqueur, sugar, cinnamon and ginger to create layers of tongue-tingling flavor. Served warm and garnished with raisins and almond slices, it may seem like a cold-weather sipper, but this drink is a year-round hit in a town where it rarely falls below 65 degrees. Don&rsquot try to tackle this oversized tipple alone, though it&rsquos served in a punch bowl.
At this tiny gem of a spot tucked away underneath sister restaurant RedFarm, Shawn Chen delivers big with the cocktails. People may flock to Decoy for the Peking duck, but the drinks are equally alluring. Having established himself as one of New York&rsquos most playfully inventive barmen, Chen&rsquos skill lies in his ability to transform a surprising mix of ingredients into a superbly balanced drink. Take his Lights Out cocktail, for instance. Muddling berries within a healthy pour of Malbec would seemingly skew the scales too far towards fruit. But Chen reels the flavors back in with a thoughtful application of bitter and tart in the form of Lillet Blanc, then adds a bit of density courtesy of the fruity-meets-floral liqueur Creme Yvette. A fresh berry skewer completes a colorful presentation.
Adapted from Misty Kalkofen, Brick & Mortar, Boston
Yield: 1 cocktail
Cook Time: 10 minutes
- 1½ ounces Bols Genever
- ½ ounce Ransom Old Tom Gin
- ½ ounce Lustau Don Nuno Dry Oloroso Sherry
- ¼ ounce Lustau Pedro Ximenez San Emilio Sherry
- ¼ ounce Drambuie
- Lemon peel
In a mixing glass or cocktail shaker, add the ice, genever, gin, Oloroso Sherry, San Emilio Sherry and Drambuie. Stir, then strain into a chilled coupe. Finish by twisting the lemon peel over the drink to release its oils. Drop the twist into the drink and serve.
9 Long Island Iced Tea
Packing quite a punch, the Long Island Iced Tea is one cocktail that never seems to go out of style, especially with men. The potent concoction of rum, vodka, tequila, gin and triple sec is often finished with a mixture of sweet and sour, lemon juice and cola. Traditionally, there is no tea added to the mixture but the ingredients, especially the taste from the cola, provide the flavor profile of a tea with much more flavor and attitude.
The origin of the drink is debatable, but one thing that is known is that it appears to come from the community of Long Island. In 1920, a version was said to be created in the Long Island community of Kingsport, Tennessee, while the modern version was said to be invented in a contest in a bar on Long Island, New York in 1972. Much of the confusion surrounding its origin probably stems from the fact that many variations of the drink exist, including substitutions for tequila, cola and even sweet and sour mix.
Cocktails + spirits
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The TTABlog ®
AV investment Group LLC applied to register the mark ARMADALE for vodka, but Sandeman Sons opposed, claiming a likelihood of confusion with its registered mark ARMADA (in slightly stylized form) for sherry wine. Opposer argued that the applied-for mark merely adds "LE" to its arbitrary mark, and that vodka and sherry are related because they are consumed together and are offered by some third parties under the same mark. How do you think this came out? Geo G. Sandeman Sons & Co., Limited v. A V Investment Group LLC., Opposition No. 9120208 (February 20, 2015) [not precedential].
The marks: The Board agreed that ARMADA is an arbitrary term for an alcoholic product, and a term that consumers would recognize, but applicant's mark ARMADALE is not a recognized word. The addition of "LE" makes the latter mark look like a combination of "ARMA" and "DALE," creating the impression of a geographic reference as opposed to a fleet of warships. Moreover, applicant's mark would likely be pronounced as two words, ARMA and DALE, rather than as ARMADA and LE.
Although there is some similarity in appearance between the marks, the differences in connotation and pronunciation require that the first du Pont factor be weighed strongly in favor of a finding that there is no likelihood of confusion.
The goods: Opposer submitted a number of cocktail recipes that include both sherry and vodka, as well as Internet evidence that wine and vodka may be offered under the same mark. The parties agreed that the channels of trade for the goods may overlap, and that some of the purchasers of the goods may exercise only ordinary care. The Board found that these factors slightly favored opposer.
Applicant pointed out that its prior, now-cancelled registration for ARMADALE co-existed with the cited registration on the Trademark Register. The Board, however, pointed out that this fact is entitled to little weight.
Relying primarily on the differences in the marks, the Board concluded that confusion is not likely and it dismissed the opposition.
The Biggest Trend In Cocktails? Non-Alcoholic Drinks
The Curry'er Pigeon at Sundays in Brooklyn features Seedlip Spice.
It's been eighty five years since Prohibition was repealed, and bartenders are excited about people not drinking again.
Seedlip is a non-alcoholic distilled spirit that aims to bring the same intricacy to drinks that traditional spirits provide. In just over two years, Seedlip arrived to market, sold out of early runs at Selfridge’s London and online, hit the menus of top bars around the world, and garnered a minority investment from spirits giant Diageo.
Seedlip's embrace by the hospitality industry points of things to come.
Seedlip comes in two iterations, Garden 108 (fresh green peas and herbal notes) and Spice 94 (allspice, cardamom, grapefruit). Both expressions offer something that has previously not existed in spirits: a non-alcoholic liquid that works like its boozy cousins (but without the inebriation).
At first blush, it may seem counterintuitive that top bartenders would be excited to showcase no-proof drinks, given the bar’s long and colorful reputation as the place to get tipsy. But the way people drink (or not drink) now has changed, due to factors ranging from the industry’s emphasis on drinking responsibly to the emergence of low-alcoholic drinks (or “low ABV”, in industry jargon) as a major consumer trend.
It makes sense then that the next iteration of “low ABV” would be “no ABV” or no-proof drinks. Additionally, growing consumer awareness of craft cocktails as products that are as intricate and thoughtfully-produced as restaurant dishes means that more people, including non-drinkers, want to take part, but on their terms.
“We've noticed the non-drinker has evolved,” Ryan Chetiyawardana, the award-winning bartender and founder of London’s highly acclaimed Dandylyan, says. “It means you have people not drinking for a multitude of reasons, but they still want to socialise. Seedlip gives an opportunity to feel part of your group with a drink that feels special and considered, which was lacking before.”
The Garden Sour at the Fat Radish.
Bar professionals have long been subject to a limited palette when working with non-boozy drinks. There are only so many juice, soda, and juice-and-soda variations out there. Alongside sophisticated vinegar-based or tonic-based drinks, a distillate like Seedlip offers bartenders a chance to show off their skills in ways that juice-and-soda mixes can’t.
“One of the biggest aspects [of Seedlip] is dryness, and complexity,” Chetiyawardana says. “Think of a gin – it doesn't give everything up at once. Seedlip is similar, it opens out like a spirit does. That's something that was entirely lacking in boozeless options before.”
“I don’t think that people knew they wanted this until Seedlip came out,” Victoria Canty, bar director at the Fat Radish, says. The Fat Radish has three no-proof drinks currently on its menu, including a photogenic vegan sour made with aquafaba, celery, apple and Seedlip Garden.
“What’s the point of getting a non-alcoholic cocktail if it’s not as fun as a regular cocktail?,” Canty says. “[The Garden Sour] doesn’t have the same burn but it definitely has that complexity that people yearn for if they are getting a cocktail.”
The Contrary Mary at Holiday Cocktail Lounge.
“This bar is about having fun,” Erik Trickett, the bar manager at Holiday Cocktail Lounge in the East Village, says. “For us, it’s about making sure that everyone has the ability to participate in that experience and feel that there's something on our menu for them.” Holiday Cocktail Lounge’s Seedlip offerings include a hibiscus mocktail and a Bloody Mary inspired by the vinegary crackle of a Thai salad.
For bartenders, showcasing non-boozy drinks that look and taste like traditional cocktails is part of their hospitality, but it’s also good business. The hospitality industry has realized that catering to non-drinkers can be profitable (while ignoring them or plying them with $3 sodas means there is money potentially left on the table.)
As Seedlip founder Ben Branson explains, “ If we go out for dinner and you have the wine flight and I don’t? If I’m just having water? A.) I’m not getting the full experience and B.) You’re not making any money from me.
“There’s an extra $50 or whatever that you can make, which at lunch time, starts to add up.”
The ability to sell drinks to non-drinkers has turned industry heads. Top flight restaurants, such as Eleven Madison Park, and bars like the American Bar at the Savoy (named the 2017 “World’s Best Bar” by the World's 50 Best Bars awards) are deploying a growing spectrum of non-boozy offerings to capture customers who might otherwise bring down check averages.
“I think it is here to stay,” Brian Evans, head bartender at Sundays in Brooklyn, says. “One of the biggest trends in cocktails last year was zero-proof. It took us all by storm.”
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Armada Cocktail - Recipes
It’s the season of campfires, sweaters & pumpkin carving. Experience the warming flavor of our handpicked apples balanced with the oven roasted richness of pumpkin. Refreshingly crisp & perfectly spiced our Apple Lantern brings you the taste of autumn that can only come from Blake’s Orchard.
VIEW NUTRITION INFO
CAL: 170 • CARBS: 12g • SUGARS: 10g
Made with 100% Michigan Apples, Roasted Pumpkin, Brown Sugar
All Natural, Gluten Free.
We are a proud Australian manufacturer of quality food products including fruit, prepared meals, snack foods, sauces and condiments.Ardmona
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