Global Cocktail Week: Old vs. New Cocktails

http://thekojonnamdishow.org/shows/2009-05-06/global-cocktail-week-old-vs-new-cocktails
Global Cocktail Week: Old vs. New Cocktails

The first known reference to the term "cocktail" appeared in a New York newspaper on May 6th, 1806. Now bartenders are marking the date with "World Cocktail Week" -- a celebration of cocktail history and innovative new directions in...

The first known reference to the term "cocktail" appeared in a New York newspaper on May 6th, 1806. Now bartenders are marking the date with "World Cocktail Week" -- a celebration of cocktail history and innovative new directions in mixology. Kojo explores the origins of great drinks and how innovators are trying to take the cocktail into the twenty-first century.

Guests

Derek Brown

Beverage consultant, bartender, somellier; co-founder, DC Craft Bartender's Guild

Todd Thrasher

Owner and Bartender, PX, Restaurant Eve and Majestic

Related Links

"Mixmaster", Derek Brown's blog on the TheAtlantic.com
PX Lounge
Restaurant Eve
Better-Drinking.com
What makes the perfect cocktail?
World Cocktail Week- Museum of the American Cocktail
The Majestic Cafe

Todd Thrasher's recipes:

TOMATO WATER BLOODY MARY
Highball Glass
Fill Highball glass with ice
1 ½ oz Citrus Vodka
Fill with tomato water mixture
Roll in shaker
Garnish with Savory

Tomato Water
5 pounds fresh vine-on tomatoes (to yield 1-2 liters of tomato water)
1 Stalk of lemon grass
2 Serrano Chiles
1 small Bermuda onion
Salt to taste
Cheese Cloth

Coarsely chop and purée tomatoes onion and chilies in a food processor in several batches.
Transfer pulp to a cheesecloth and suspend over a large stockpot.
Leave to strain until pulp volume has reduced by two thirds, about 12-24 hours.
In a large pot over medium heat simmer tomato water with fresh lemon grass and Chardonnay. Allow water to simmer gently for 10 minutes. Remove pot from heat and allow flavors to infuse for 1 hour. Season with salt and pepper
Chill tomato water mixture for 2 hours.

EAMONN'S COCKTAIL
Chilled Martini Glass
1 ½ oz Powers Irish whiskey
1 ½ oz Yuzu Juice
Shake vigorously in Shaker
Splash of Red lemonade
Roll in shaker
Strain in Glass
Garnish with Yuzu Air

YUZU Mixture: 1 carton of YUZU juice blended with 2 fingers of simple syrup in a store and pour

For the Air
One Cup of Yuzu juice
2 Tablespoons of Soy Lecithan
Combine the juice and the soy together in a square shallow container, use a hand blender and blend for 3 minutes and let foam form and cover with plastic wrap and blend as needed.

Derek Brown's recipes:

Bloody Mary

1 1/2 oz. Vodka
4 oz. Tomato Juice
2 dashes Tabasco
4 dashes Lea & Perrins Worcestershire Sauce
1/2 oz. Lemon Juice
Pinch salt
Pinch pepper

Build to order whenever possible. Build in shaker, add cracked ice. Stir until sufficiently blended and cold. Pour over ice and serve. Serve with lemon and lime on the side.

Old Fashioned (the Old Fashioned Way)
2 oz. Rye Whiskey
¼ - ½ oz. Simple Syrup (equal parts water and sugar)
Two dashes Aromatic Bitters
2” Lemon Peel

Muddle gently lemon, syrup and bitters at the bottom of a rocks glass. Add ice cubes and stir until cooled. Serve.

Share your best recipes, get some tips, and weigh in on the bloody mary vs. "tomato water bloody mary" debate. Join us on The Conversation.

A list of D.C. venues celebrating "World Cocktail Week"

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The Kojo Nnamdi Show is produced by member-supported WAMU 88.5 in Washington DC.