The Multilingual and Multicultural Web-Log by Spumarche® 

dedicated to the exclusive pleasures, draws on expressions of oenological and gastronomic civility from various countries around,

breaking down every frontier and distance between the different ethnicities and traditions, besides being a marketing tool of business communication

Lifestyle Web-Log by Eva Kottrova 

Jeremy LeBlanc - San Diego - USA

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Aviation  *  Rob Roy

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Ph.© Sean Cassidy

Aviation

Ingredients:

  • 2 oz. / 60 ml gin - Green Hat
  • . oz. / 15 ml maraschino liqueur - Luxardo
  • . oz. freshly squeezed lemon juice
  • . oz. / 15 ml creme de violette liqueur - Bitter Truth Violet Liqueur
  • Ice

Garnish:

  • 1 cherry - Luxardo

Method:

  • Shake
  1. In a bar tin, combine gin, maraschino liqueur, lemon juice and violet liqueur with 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker) and shake well.
  2. Strain and pour into a well-chilled coupe.
  3. Garnish with one cherry.
  4. Admire the hue and serve.

Glassware:

  • Sling

"A VARIATION OF THE GIN SOUR, MARASCHINO LIQUEUR IS ADDED TO SET IT APART. TO OUR DELIGHT, CRÈME DE VIOLETTE IS BACK IN VOGUE—A ONCE OMITTED ELEMENT FROM THE CLASSIC AS IT BECAME SCARCE IN THE MARKETPLACE. WITH A LOVELY LIGHT-PINK HUE AND NOT TOO SWEET TASTE, THE AVIATION WILL INSPIRE YOUR NEW LOVE OF CLASSIC COCKTAIL REVIVAL."

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Ph.© Sean Cassidy

Rob Roy

Ingredients:

  • 1. oz. / 45 ml Scotch whisky
  • . oz. / 7 ml sweet vermouth

  • 1–2 dashes bitters - Fee Brothers

  • Ice

Garnish:

  • Maraschino cherries for garnish

  • 1 cucumber slice

Method: 

  • Shake
  1. In a bar tin, pour Scotch whisky, vermouth and bitters over 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker).
  2. Shake well.
  3. Strain and pour into a well-chilled martini glass.
  4. Garnish with your cherries and crisp cucumber slice, telling guests about the added touch.

Glassware:

  • Martini glass

"MUCH LIKE THE MANHATTAN, THIS SWEETER VERSION POPPED ONTO THE CLASSIC COCKTAIL MAP AFTER BEING CREATED AT THE FAMOUS WALDORF ASTORIA IN NEW YORK. WHEN A GUEST ORDERS A ROB ROY OR IF THEY LOVE SCOTCH BUT WOULD LIKE A TOUCH OF SWEETNESS, IMPRESS THEIR TASTE BY CRAFTING THIS TWIST ON A TIMELESS CLASSIC. THE CUCUMBER? IF IT’S JUST A TOUCH TOO SWEET AFTER SIPPING, A NIBBLE OF CUCUMBER WILL BALANCE OUT FLAVOR COMPOSITION AND SET YOU BACK TO SIPPING."

Extract from:

The Best Craft Cocktails & Bartending with flair: An Incredible Collection of Extraordinary Drinks by Jeremy LeBlanc and Christine Dionese

Jeremy LeBlanc, lead bartender at a bar praised by Condé Nast as one of the top ten roof top bars in the world, is sharing his signature techniques and one-of-a-kind recipes that define exceptional bartending. Now, with this bartending guide, experts and beginners alike will keep their friends and customers entertained, satisfied and always coming back for more of these meticulously created cocktails.
The Best Craft Cocktails & Bartending with Flair features hand-crafted cocktail recipes like the Whiskey Pig, which features bacon-washed whiskey, a twist on a classic, the Rhubarb Mojito, and the refreshing berry cocktail, Smithey’s Smash. With chapters dedicated to apéritifs, classics with a twist, exotic cocktails, refreshers and punches, there is truly a drink for every person and every occasion that features fresh ingredients and homemade, wholefood mixes and syrups.

Whether you are looking to become head bartender, break into the business, or simply impress a few friends at home, this one-stop guide is all you’ll need to master the craft with style and ease.

Authors:

Jeremy LeBlanc began his bartending career at one of Boston’s busiest and most prominent clubs, The Rack, and today is the president of Tin Play Precision Pour Flair Tins, LLC. Jeremy complements Tin Play with more than 15 years of experience as a bartender and as an active member of the downtown San Diego community. Jeremy helped Altitude Sky Lounge, become a huge success in the San Diego nightlife scene. He currently serves as Altitude’s master mixologist.

Christine Dionese is a seasoned food, health and lifestyle writer with a flair for bringing the most unlikely flavor profiles together. Drawing on her deep-rooted scientific prowess in molecular herbology, botany and food science, Christine brings the natural elements of the garden, farmer’s market and test kitchen together at the bar. Christine is the co-founder of Garden Eats, an organic kitchen gardening outfit purveying specialty medicinal organic foods, techniques and molecular beverage creation for modern living. Ask her of her favorite muse, and she will reply, “creating such memorable experiences they can be tasted when recalled and talked about.”

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