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Photo by Virgin Hotels NYC Tequila Aphrodites Arrow by Everdene HeadBartender, Marlon Rowley Ingredients 1 oz. Rum , Vermouth Beachwalk Bellini by Christina Maffei Ingredients 1 oz. BACARD Peach Rum 4 oz. SimpleSyrup Preparation Combine ingredients into a mixing glass with ice. BACARD Superior Rum 1 oz.
Tequila Aphrodite’s Arrow by Virgin Hotels NYC’s Everdene HeadBartender, Marlon Rowley Ingredients 1 1/2 oz. Fresh Squeezed Lemon Juice Agave Syrup or SimpleSyrup, to taste 2 strawberries Lemonade, to top Soda Water, to top Preparation In a shaking tin, add strawberries and muddle. Top with the remaining rum.
Bottino , a contemporary Italian restaurant in New York, puts an innovative twist on a classic Italian favorite with its Prosciutto-infused Rum and Cantaloupe Cocktail. By soaking prosciutto in rum overnight, we achieved an incredibly delicious flavor that complements every aspect of this drink.” It is an absolute umami bomb.”
If your home bar shows a conspicuous absence of rum despite an affinity for Daiquiris, then you’ve come to the right place. Seeking the best rums for cocktails, we asked bartenders around the world for their go-to bottles behind the bar. Here, the best rums for mixing into cocktails. Planteray Isle of Fiji R.L.
Notes Enrique Diaz, headbartender at Bar Bastion in New York, created this recipe. Print The Sandy Nail Course Drinks Keyword coconut water, Cognac, Drambuie, rum, Scotch Ingredients 1 ½ oz. Caroni rum 1 ¾ oz. Simplesyrup 2 oz. Add ice and stir with ice.
While clear spirits like gin and tequila might feel like the most obvious choices for summertime sipping, rum and bourbon also have their place, as do lighter, low-ABV options like vermouth and Pimm’s. For a little inspiration, we asked bartenders to recommend their favorite underrated summer cocktail. “The Saturn. .’”
Depth and Complexity In London’s cocktail world, fruit distillates in general are “mega trendy,” according to Alex Kratena, former headbartender at Artesian and the co-founder of both Tayēr + Elementary and Muyu liqueurs. Credit: Swizzle Rum Bar & Drinkery That said, less is often more, he notes. more aggressively.”
I’m biased, of course, because I was headbartender at both bars. He’s left with a liquid that has the same sweetness as simplesyrup and exactly mirrors the acidity of lime juice. It’s the same sweetness as simplesyrup and just as sour as lemon juice in one compact, complex, perfectly clear package.
By the time Booker and Dax closed in 2016, I was the headbartender, and I spent the next year at the NoMad learning to make a lot of very good drinks very quickly. Dave Arnold and Don Lee then opened Existing Conditions in 2018, and I will eternally be grateful that they saw fit to bring me on as headbartender.
.’” —Cody Pruitt, managing partner and beverage director, Libertine , NYC “I have had so many strange requests, but a few that come to mind are a warm Margarita, a cup of hot coffee with a whole egg, and a shot of simplesyrup — not to add to a drink, they actually drank it.” Rum in the original Vodka Soda !?”
in New York recently created a cocktail for Chivas Regal called the Green Knight that uses the Scotch with Malibu Rum, Kashmiri green tea, lime juice and honey syrup. The Beeman Hotel in Dallas offered a holiday Bourbon Tini made with espresso, bourbon cream liqueur, Mr. Black Coffee liqueur and chai tea simplesyrup.
However, also in 1929, a book called Cocktails de Paris was published and listed the inventor of the Bee's Knees cocktail as the headbartender of the Ritz Hotel in Paris, Frank Meier. To make honey syrup, combine equal parts honey and water (room temperature or warm) and stir until combined. This makes a honey simplesyrup.
At its core, the Daiquiri is a simple mix of rum , lime, and sugar, but its also a litmus test for how well a bartender knows how to balance cocktails. While using Bacardi white rum yields a great, balanced version of this cocktail, dont shy away from experimenting with other brands expressions to tweak the drinks profile.
There are a few different stories regarding its creation, but the most commonly accepted one attributes its invention to Harry MacElhone, the headbartender at the New York Bar in Paris (now known as Harry’s New York Bar), around 1915. This gin and champagne cocktail is quite potent, which is how it got its name.
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