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2017 LOUNGE COCKTAIL SERIES-- THE ORIGINAL "BEDSIDE MANNERS" COCKTAIL

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Hi BarBackers! Welcome to our newest blog series: "Lounge Cocktails".

For starters, Wikipedia defines a cocktail as follows: "A term used to refer to any generic alcoholicmixed drink, cocktail may mean any beverage that contains two or more ingredients if at least one of those ingredients contains alcohol." When a mixed drink contains only a distilled spirit and a mixer, such as soda or fruit juice, it is a highball; many of the International Bartenders Association Official Cocktails are highballs. When a cocktail contains only a distilled spirit and a liqueur, it is a duo and when it adds a mixer, it is a trio. Additional ingredients may be sugar, honey, milk, cream, and various herbs, mixing agents and fermented extracts.[1]

Lounge Cocktails, which fall under the relatively new-age category of "Craft Cocktails", can be loosely defined as any type of craft or classic "sipping" cocktail that is typically enjoyed while sitting and conversing with others in a relaxed atmosphere or in a "chill", comfortable environment. This is where the term "Cocktail Lounge" came about in the early 1930's, when referring to popular, pricey high-end taverns and exclusive parlors, pubs or "lounging" hotel bars. In 2017, most often these craft cocktails can be found and enjoyed at trendy cocktail bars, gastro-eateries, retro-speakeasys, martini lounges and of course: cocktail lounges. However, fresh mixed artisinal cocktaisl are not a modern phenomenon. In fact, it’s a tradition that goes back as far as formal fermentation. Even in the Iliad, Homer wrote of epic heroes drinking wine mixed with goat cheese and ground barley. [23]

America’s foremost mixologistDale DeGroff developed his extraordinary techniques and talent for over twenty years tending bar at great establishments most notably, New York City's famous Rainbow Room, where he pioneered a gourmet approach to recreating great classic cocktails. DeGroff is a most notable pioneer in the "Craft Cocktail" Industry.

It would be rare to find a hand-crafted Lounge Cocktail served at a heavy metal concert or in the stands of any American football game. Due to the resurgence of craft cocktails in current popular bar trends, more and more home/amateur & hobbyist mixologists are mimicking their favorite cocktail venues menus. Many are adopting an affinity for decadent, tasty and provocative Lounge Cocktails by mixing and indulging in the comfort of their own homes.  

Prominent professional mixologists and bar tenders will always be on the cutting edge of current industry trends, however astute non-professional enthusiasts are certainly always in contention for creating the next new recipe or technique. 

The main common characteristic of all Lounge Cocktails includes having a balanced finish of fresh mixed ingredients with a substantially high "alcohol-to-mixture" ratio per portion, and should preferably have minimal ice in the glass (so as to not dilute the drink). Many jigger-slingers of today opt for either a large ice-sphere or a hand-chiseled large ice cube to keep the drink perfectly cooled. This allows one to take their time and enjoy each sip, as it will not become watered down and diluted. In addition, the bartender's concoctions will be consistently balanced throughout and maintain it's intended palatability. Proper chilling and mixing techniques should always be learned and utilized while fresh garnishes are always a must (anything floral is an added bonus). Creative garnishes with artistic arrangements are not mandatory, but definitely add pleasure to the experience. 

Other than that, there are not many "rules" in the craft cocktail game. Originality is key while also maintaining reverence to the classics, proper balance and technique, (especially the tried and tested knowledge passed down through the last 150 years or so).

The ideal artisanally crafted Lounge Cocktail, will stimulate as many senses as possible by providing optimal taste, aromatics, color, temperature, aesthetics, alcohol content, fresh garnishment and glassware. Sometimes even auditory stimulation plays a role (as when chipping ice or shaking and stirring drinks during preparation). 

This level of beverage quality can be likened to the fine cuisine of a Master Chef. The same standards are also prevalent, and are strived for by spirits distillers, beer brewers and wine producers.

Lounge Cocktails (like all "craft cocktails"), are born via part artistic interpretation and part science experiment. There is room for much creativity, and most importantly FUN, for a mixologist who can understand the theory, history and techniques of our "Modern Cocktail Culture". There is evidence of people mixing beverages together going back as far as Ancient Egyptian times, and this has continually evolved in many cultures world-wide throughout the ages. All popular cocktails in current times are an evolution of North American, South American and European pop culture dating back nearly a century before the "speakeasy era" of Prohibition in the United States (1919–1933), and will surely continue to develop into the future. 

Have Fun & Happy Mixing!

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Here's an original recipe of ours that we would like to share:

The "BEDSIDE MANNERS" COCKTAIL

YOU WILL NEED: 

-A BARBACK TOOL 

-ONE PINT MIXING GLASS

-ONE LARGE SHAKER TIN 

-A HAWTHORNE DRINK STRAINER

-ONE 12 OZ ROCKS GLASS,

BULLIET FRONTIER BOURBON WHISKEY

-BLACKBERRY SIMPLE SYRUP  

-ONE FRESH ORANGE.

-This cocktail is shaken and strained into a chilled rocks glass containing one extra large ice-cube or an ice-sphere

THE ORIGINAL "BEDSIDE MANNERS" COCKTAIL

  1. CHILL ROCKS GLASS BY FILLING GLASS WITH ICE AND WATER. ALLOW TO CHILL FOR SEVERAL MINUTES.
  2. USE THE BARBACK TOOL PATENTED PEELER TO PEEL ONE LONG TWIST OF THE ORANGE SKIN. THEN USE THE BARBACK TOOL GARNISH KNIFE TO SLICE THE ORANGE IN HALF. PUT TWIST PEEL ASIDE FOR NOW.                
  3. IN THE PINT GLASS, ADD 2 OUNCES OF BULLIET BOURBON, A SQUEEZE OF ONE HALVED ORANGE, AND 1/3-1/2 OUNCE OF BLACKBERRY SIMPLE SYRUP.
  4. FILL THE PINT GLASS WITH ICE, CAP WITH SHAKER TIN AND SHAKE VIGOROUSLY FOR 30 SECONDS.
  5. MEANWHILE, PLACE ONE LARGE ICE CUBE OR ICE SPHERE INTO THE EMPTY, CHILLED ROCKS GLASS. NEXT, STRAIN THE CONTENTS OF THE PINT GLASS OVER THE FRESH ICE USING A HAWTHORNE STRAINER. THIS PROCESS WILL ONLY ALLOW THE CHILLED LIQUID INTO THE GLASS AND PREVENTS THE CHIPPED ICE FROM ENTERING THE GLASS.
  6. USE THE BARBACK KNIFE IN THE 90 DEGREE LOCKED POSITION TO GENTLY STIR THE DRINK AND TO ROLL THE ICE A BIT.
  7. FOLD AND TWIST THE ORANGE PEEL GARNISH ON TOP OF THE COCKTAIL AND RUB AROUND THE RIM OF THE GLASS BEFORE DECORATIVELY PLACING THE TWIST ON THE EDGE OF THE GLASS.
  8. SIP AND ENJOY YOUR FRESH "BEDSIDE MANNERS" COCKTAIL! 

This is our first cocktail of this series.

Stay tuned for new recipes, stories, legends, "bar-lore" and more in our weekly blogs.

Check out our Instagram channel for weekly posts and images of craft cocktails, beers, wines and spirits.

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References 

  1.  DeGroff, Dale (2002). The Craft of the Cocktail. Potter  ISBN0-9760937-9-0.
  2.  Jared Brown & Anistatia Miller (2009). Spirituous Journey: A History of Drink, Book Two. Mixellany Limited. 
  3. "cocktail - definition of cocktail in English - Oxford Dictionaries". Retrieved 25 December 2016.
  4.  David Wondrich (2007). Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar. Perigee Trade. ISBN 0-399-53287-0.
  5.  The Balance and Columbian Repository, May 13, 1806, No. 19, Vol. V, page 146
  6.  Liberman, Anatoly. "The State of English Etymology", in Cloutier, Robert A. et al. (ed.) (2010). Studies in the History of the English Language V: Variation and Change in English Grammar and Lexicon: Contemporary Approaches. Berlin, New York: Walter de Gruyter. pp. 161–185. ISBN 3110220334.
  7.  cocktail, n. and adj. (Third ed.), oed.com, June 2011 [2005], (subscription required (help))
  8.  Chrysti (2004), Verbivore's feast: a banquet of word & phrase origins, Helena, MT: Farcountry Press, p. 68, ISBN 1-56037-265-6
  9.  * Powers, Madelon, Faces along the bar: lore and order in the workingman's saloon, 1870-1920, Chicago: University of Chicago Press, pp. 272–273
  10.  "The Origin of "Cocktail" Is Not What You Think". Liquor.com. Retrieved 2015-11-15.
  11.   "The surprising history of the cocktail". telegraph.co.uk. Retrieved 13 December 2012.
  12.   Thomas, Jerry (1862). How To Mix Drinks.
  13.   "The Democracy in Trouble". Chicago Daily Tribune. 1880: 4. Feb 15, 1880. Retrieved June 26, 2014.
  14.   Thomas (1862). How to mix drinks: or, The bon-vivant's companion...
  15.   Kappeler (1895). Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks.
  16.   Wondrich, David (2007). Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to 'Professor' Jerry Thomas, Pioneer of the American Bar. Perigee. ISBN 978-0-399-53287-0.
  17.   "High Ball Etymology". Etymonline.com. Retrieved June 26,2014.
  18.   Felten, Eric (October 6, 2007). "St. Louis -- Party Central". The Wall Street Journal.
  19.   Regan, Gary (2003). The Joy of Mixology. Potter.
  20.   Eric Felton (November 28, 2008). "Celebrating Cinco de Drinko". The Wall Street Journal.
  21.   Anthony Dias Blue (2004). The Complete Book of Spirits. Harper Collins. p. 58.
  22.   Jared Brown (2007). Mixologist: The Journal of the American Cocktail. Ready Writers Publishing Company.
  23. The History of Craft Cocktails from August 2011 issue of DrinkMe Magazine as interpreted by M. Quinn Sweeney http://www.libationlab.com/history-of-craft-cockt...

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