The cocktail menu at the boutique NoMad Hotel bar changes roughly every six weeks; usually as the season changes, or based on head bartender Leo Robitschek’s mood. The NoMad, however, has made one sort of secret addition that makes the going out…
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For awesome Manhattans, Martinis, Gimlets, and beyond, we have for you the MasterMixer. To keep in step with the professionals, this digital cocktail shaker guides you through mixing some really heady cocktails using the companion smartphone app. You can browse through thousands of drink recipes and manage and maintain your current inventory via the app! You simply let the app know what alcohol and mixers you have on hand, and it will automatically generate a list of drinks you can make right on the spot.
How it works:
Once a drink has been selected, the app wirelessly connects to the mixer and guides the user step-by-step in creating a delicious concoction. No need to pull out measuring cups or jiggers, the see through panel illuminates how much to pour in each step. Pour too much? No problem- the MasterMixer will automatically readjust the recipe based on what’s poured into the shaker. The double wall construction prevents sweating and hands from freezing up. Additionally, the interior of the MasterMixer is completely removable and dishwasher safe.
Designer: Pushstart
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(Digital Bloody Mary was originally posted on Yanko Design)
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Brooklyn bartender Sam Anderson whips up summer in a glass with Tanqueray
Advertorial content:
In the spirit of winding up or down with Tanqueray this summer, we enlisted Brooklyn-based bartender Sam Anderson to concoct the ideal drink to kick off the night.
“Structurally, the Vanishing Point is in line with a classic gin gimlet—really refreshing—with elements of the Ramos gin fizz,” says Anderson of the off-menu tipple he serves to his discerning regulars. Incorporating a sophisticated mix of special ingredients like sea salt (“it enhances the refreshing quality of a drink, and tends to be totally overlooked in the cocktail palette”) and cinnamon (“it’s one of the less forward botanicals in gin”) with the acidity of the citrus, Anderson’s drink conjures up summer in a glass. “Something strange happens to the texture,” he says, likening it to ice cream, but infinitely lighter. Living up to its name, the ultra-fresh beverage had us ready to let go for the night at first sip.
1/4 oz lemon juice
1/4 oz lime juice
1/2 oz cinnamon-vanilla bean syrup
1 1/4 oz Tanqueray® London Dry Gin
A dash of orange blossom water
A pinch of sea salt
Shake all ingredients and serve on the rocks with a twist of lemon and grated cinnamon. For cinnamon-vanilla bean syrup, peel vanilla bean from inside the stalk. Crush 3 cinnamon sticks with mortar & pestle. Bring 2 cups water and 2 cups sugar to boil and add cinnamon and vanilla. Simmer for 5 minutes and store for 24 hours. Strain and bottle (Can be kept refrigerated for 2 weeks).
PLEASE DRINK RESPONSIBLY.
TANQUERAY London Dry Gin. 100% Grain Neutral Spirits. 47.3% Alc/Vol. ©2012 Imported by Charles Tanqueray & Co., Norwalk, CT.
A finely crafted cover for a range of artisanal jobs
Venerable leather goods purveyor Moore & Giles sources the finest hides from around the world to find the perfect fit for each product. For their latest release, a leather work apron, Moore & Giles worked with two types of vegetable-tanned leather—gorgeously dark hides from Virginia and supple, honey-colored Tuscan skins. Using centuries-old tanning techniques, these two leathers have been traditionally constructed to hold up to the abuse inherent in bartending, wood working or, really, any other job that requires an apron.
After working with New York cocktail bar PDT on a leather-bound encyclopedia of recipes, Moore & Giles returned to have mixologist Jeff Bell give the robust apron a test behind the bar. The artisanal craftsmanship of the leather offers an appropriate parallel to Bell’s finely crafted cocktails, while the apron’s two front pockets and kangaroo-style pouch offered plenty of easy access storage.
The leather work apron features an adjustable neck strap and two body ties, and is available in two distinct colors that age with time to develop a beautifully worn, naturally polished patina. For more information see Moore & Giles online where the apron sells for $375.
Two outstanding bitters options for excellent cocktails
Nothing soothes the soul in the frigid winter months like a properly composed cocktail. Even if you are lucky enough to reside in a warmer climate it is essential to have the right ingredients on hand when mixing your elixir. The strategic use of a good bitter can make a delicious spirit really sing, and, after scouting the scene for the past few months, we have turned up two outstanding bitters brands that are sure to enhance any booze-based concoction.
Scrappy’s Bitters out of Seattle, WA provide a delightful addition when mixing it up. Handcrafted in small batches by bitters enthusiast and bartender Miles Thomas, the old-fashioned compositions pack extraordinary flavor and depth. With flavors ranging from celery to lime, Thomas’ line is sure to offer an iteration to match any profile. Each ingredient is hand-processed by Thomas and mixed with a blend of herbs and spices that gives his bitters an edge a true cocktail craftsman can appreciate.
We discovered this second outstanding small-batch bitters company during a recent visit to Chicago’s Dose Market. Bittercube slow-crafts their bitters in a two-month process to deliver fantastic flavor profiles with a huge variety of options. Founded by bartenders Nicholas Kosevich and Ira Koplowitz, the brand has evolved since 2009, with the two combining their knowledge and skills to perfect the formulas behind their macerated delicacies. From the Bolivar, which contains cassis chamomile, to the Blackstrap’s mix of molasses and sarsparilla, Bittercube flavors add great texture and complexity to a drink.
Scrappy’s Bitters are available at a variety of retailers in the USA, Europe and Canada while Bittercube’s product can be purchased from their website.
Our behind-the-scenes video inside the lab of London’s premier mixologist
Renowned as one of the pioneers of advanced mixology, London’s Tony Conigliaro is an expert on flavors, aromas and ingredient pairings. Conigliaro creates his concoctions in a lab above his bar, 69 Colebrooke Row, using modern scientific tools to achieve spectacular results. We recently caught up with the famed bartender, who gave us a tour of his lab and shared some insight into how amazing cocktails come to be.
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