Slide Show: Sauced Exclusive! An Experiment with Cocktails at Rob Roy
From Mung beans to hibiscus flowers: Charles Munat’s collection of potable curios.
This shiny beauty from Zane was one of the best of the lot. "Stir ingredients with ice" says Zane. "Then strain into cocktail glass and squeeze the oil from a swath of lemon on top of the drink. Discard the lemon peel. (1.5oz gin, .5oz Zaya rum, .75oz Lillet, 1 barspoon yellow chartreuse, spritz of lemon oil.)
Paul Clarke’s memorable first effort: Not for the weak of spirit. Stir with ice & strain into cocktail glass. (2oz rye white dog infused with 1tsp jasmine tea, 1/4oz myrtle berry liqueur. 1 dash Marshall’s Moonshine Bitters
1 tsp Gosling’s Black Seal Rum.)
From front right: Andrew, Paul, Jaime, and Zane, Philip.
Philip Trickey calls this one the Spiced Fudge Sundae. He made it with kijafa, a Danish cherry wine. (1oz spiced rum. .5oz orgeat, 2 dashes of cherry bitters, .5oz vanilla bean vodka .25oz Kijafa.)
"Fortune favors the bold," said Andrew Bohrer at some point during the mayhem. That should be the name of his five-alarm cocktail featuring muddled red pepper. (1.5oz spiced rum, 1.5oz tea liqueur, .5oz Orgeat, .5oz pineapple juice 1 red pepper, muddled.)
Another winner from Zane. Excellent fall drink. (1.5oz Pumpkin moonshine, .5oz Lemon, .5oz Lime, .5oz House made dark Falernum 1 egg white.)
A rep for Corsair, a micro-distillery in Kentucky brought all these bottles. The pumpkin moonshine was a favorite.
Andrew used the Corsair red absinthe in this one. (Spiced rum 1.5oz, Red absinthe 1oz, pineapple juice 1oz, lemon juice .5oz.)
The drinks lined up along the Rob Roy bar as the bartenders kept busting out new concoctions.
Jay’s tequila mixer. Blanco tequila, lime, egg whites, Canton Ginger Liqueur, Genepi liqueur and a
lime twist. If you want a more specific recipe, you’ll have to go to Sambar and ask him—Jay’s a hard guy to get ahold of.
Jamie Boudreau lived up to his reputation with this super delicious cocktail featuring tapioca pearls. (6-8 Tapioca pearls, 1 oz tea liqueur,1 oz aperol, Champagne to top, lemon twist.)
It tasted better than it photographed. This was Andrew Bohrer’s first drink of the afternoon. The sage and myrtle berry liqueur were a tasty combo.(1.5oz myrtle berry liqueur, 1.5oz Gin, lemon juice from ½ lemon, muddled sage, Sage garnish.)
From Paul Clarke: "Shake with ice, strain into cocktail glass, garnish with hibiscus blossom." (2oz Corsair gin, 1/4oz tea liqueur, 1/2oz lemon, 1/4oz creme de cassis, two hibiscus blossoms, muddled with a barspoon of their syrup.)
I promised Jamie Boudreau his peanut butter cocktail recipe would die with us in that room—but I couldn’t resist showing off that campfire hibiscus flower garnish. Genius.
