Pack a Punch: La Tigresa
It’s warm and sunny, and we’re ready to pack a punch. This South American-themed cocktail may be a bit pre-mature (It is still March, after all) but tequila sounds delightful. Spirits Director Tom Smith discovered La Tigresa years ago during an interactive mixology session at the Salon, and well, hasn’t stopped drinking it since. Named after Argentine boxer Marcela “La Tigresa” Acuña, (as she was known to be rather sweet outside the ring and rather savory within), this cocktail calls to mind the poolside jaunts coming soon.
1 ½ oz Siete Leguas Reposado Tequila
¾ oz St. Germain Elderflower Liqueur
½ oz fresh lime juice
2 cubes fresh pineapple
1 slice red bell pepper
In a clean shaker, combine pineapple, red bell pepper, and lime juice. As opposed to the classic “twist-and-pulverize” muddling technique, perform a gentler pressing of these ingredients. Next, add the St. Germain and Siete Leguas Reposado. Fill with ice and shake. Strain into a martini glass and garnish with a skewer of pineapple and red bell pepper.
Get your Siete Leguas Resposado here.
“Fleur de Pologne” Zubrowka Cocktail
Flavored vodkas may have gone too far with marshmallow and whipped cream, but we all agree bison grass was a good move. Zubrowka, the ubiquitous bison grass vodka from Poland, won our 2012 Martini Bowl, and finds a home with plenty of our customers. In fact, Zubrowka brand ambassadors were mixing up cocktails at The Barrel every Friday in February! Considering spring is just around the bend, try this Zubrowka-approved “Fleur de Pologne” cocktail, a delicate blend of wintry warmth and spring fling.
0.75 oz St.Germain
0.5 oz. fresh lemon juice
1 oz. cloudy apple juice/cider
4-5 fresh mint leaves
a few drops of rhubarb bitters
absinthe spritz in coupe, optional
Shake all ingredients well. Double strain into coupe or cocktail glass. Also, try it on the rocks in a tumbler.
After our Cognac & Blues event on Wednesday, we’ve had a hankering for more Cognac brandy. Which brings us to the choice cocktail of the weekend: Sidecar. The Sidecar is thought to have been invented in Paris for a patron of the bar who typically arrived by motorcycle sidecar. The first mention of the drink can be found in Robert Vermiere’s Cocktails: How to Mix Them. His concoction calls for equal parts Cognac brandy, Cointreau and lemon juice. But we follow the more popular recipe, found in The Savoy Cocktail Book:
1/2 Cognac brandy
1/4 lemon juice
Shake with ice. Strain into a cocktail glass.
It’s popular to add a sugar rim, as Schiller’s Liquors (photo above) does in Manhattan. For that, coat the rim with a fresh lemon and dip into sugar.
Dirty Dog Martini
3 oz. Bulldog Gin
½ oz. olive juice
speared olives for garnish
Shake well. Strain into a chilled martini glass. Garnish with olives.