Those days are back, with the attention on flavorful cocktails largely fueled by the flux of infused liquors and the growth of mixologists. A mixologist, of course, is a master bartender. They know liquor much in the same way a sommelier knows wine.
Return of the cocktail
Metromix staff
March 18, 2008
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The Lemon Drop
The drink: The Lemon Drop What's in it: Limoncello, Ketel One, splash of Grand Marnier and freshly squeezed lemon. Why it works: "The calamari is not real sweet, so I thought I would add that flavor," says Aciano Carrasco, bartender at Birmingham's Big Rock. Where it's served: Big Rock Chophouse
The P-tini and the Sweet Kiss
The drinks: The P-tini and the Sweet KissWhat's in them: The P-tini is made with pomegranate liquor, peach schnapps, pear vodka and pineapple, hence its name. The Sweet Kiss is made with Patron tequila, Grand Marnier and Limoncello. Why it works: "The P-tini works because of all the good, sweet flavor to it. If you take that drink and hold it in your mouth, you will taste all four flavors and they blend so well together. It's a great dish with scallops because it's got a little sweetness. And I use unsweetened pineapple because it cuts back a lot of the sweetness. You can drink it on the rocks, but we serve it up here," says Carl Gerych of the Lark. The Sweet Kiss works because "it has a little Spanish flavor to it and scallops are magnificent with tequila. It really blends well with it, especially with the Grand Marnier. It brings out the flavors of the scallops." Where it's served: The Lark
Woodford Old Fashioned
The drink: Woodford Old Fashioned What's in it: Sugar, oranges, cherries, Woodford bourbon and a splash of soda. Why it works: The strong bourbon can handle the thick meatiness of the steak, and the sweetness softens the natural harshness of the dark liquor drink. Where it's served: Big Rock.
The Anejo and the Rose
The drinks: The Anejo and the Rose. What's in them: Mount Gay sugar cane rum, ginger ale and the juice of one key lime are in the Anejo. The Rose is made up of pomegranate liqueur, Absolute citron and Cointreau. Why it works: The Anejo is a popular island drink that goes well with the taste of lobster. The Rose - usually served with a rose petal on top - blends well with lobster. "It makes for a beautiful presentation. With the pomegranate, it's not overly sweet. There are three or four different brands of pomegranate liquor. It's sharp and it's tart and it realy brings out the flavor in the lobster," Gerych says. Where it's served: The Lark.
The Czar and the Bull
The drinks: The Czar and the Bull What's in them: The Czar starts with the inside of the glass being rimmed with pernod, sweet and dry vermouth and Crown Royal whiskey. It's finished with a dash of bitters in the center. The Bull is made with chicken and beef broth, Ketel One, tomato juice, celery salt, Tabasco, sea salt, fresh ground pepper. (It's also served with filet mignon-stuffed olives.) Why it works: The Czar has a lot of good whiskey flavors, and the heaviness of the drink - it may remind you of a stronger Manhattan - goes well with the lightness of the lamb. The Bull works because "it's got a strong bite. You get to taste all the magnificent flavors. It's like if you cut a steak and there's a little juice left on the plate," Gerych says. Where it's served: The Lark.
