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101 Best New Cocktails

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David A. Roth, Cask Bar & Kitchen, New York, NY, USA
"Meet the Mezcalero. This is a drink of mine that I am very proud of. The inspiration comes from the Far East, China to be exact. My inspiration was General Tso's chicken. I was enjoying a plate of delicious, crispy, orange chicken. The sauce was so good and I thought, "Why can't cocktails taste like this?" So I set out to make a delicious orange-flavored drink that had layers of flavor and would appeal to men and women. I had recently noticed that Cointreau was bottled at 80 proof and there were no cocktails that I knew of that used it as a base spirit. Next, I added a little Domaine de Canton because the ginger really complemented the orange liqueur and they were both French, they should get along well. Fresh lemon juice was added to brighten and grapefruit bitters for more citrus notes and complexity. Mezcal was added to give another dimension of flavor and aroma. An earthiness that took the drink to another level and after that, it could only be named the Mezcalero. I have to thank my friends and co-workers for their suggestions on the year-long evolution of this drink. Dan G., Josh P. and Naren Y.-this drink is amazing because of your support. Hope you like the Mezcalero as much as I do. Not bad for something that started with a mouthful of crispy, orange chicken. Cheers!" David A. Roth
45 ml (1.5 oz) Cointreau (Combier works well too)
15 ml (.50 oz) Domaine de Canton
15 ml (.50 oz) Vida Mezcal
22.5 ml (.75 oz) fresh lemon juice
2 dashes grapefruit bitters (Fee Brothers works well)
1 grapefruit twist, as garnish
Mezcal "Smoke"*, as garnish
Shake vigorously over ice for 10 seconds. Double-strain into a chilled cocktail glass or coupe. Squeeze the twist over the drink, then kiss the rim as well and add as garnish. Mist the Mezcal "Smoke" over the Mezcalero to let the guests know that something juicy, smoky and delicious is coming their way.
*Mezcal "Smoke" is simply Vida Mezcal in an atomizer. Hold a few inches up and away from the drink. Pump the atomizer once or twice at the most towards the drink and watch as the smoky mist falls on top of the glass.
gaz sez: I've been wondering how long it would take before someone started created cocktails based on Chinese food, and David just went and dun it. Nice one, sir! And I loved hearing how it all came together-this is a brill drink, indeed.
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Cocktailian Calendar

For an at-a-glance look at bar-related events this year, click on the link below, please, courtesy of Jill DeGroff. 


Between Today and Yesterday
If you've been too busy infusing mezcal with sheep's tongue and orris root to pay attention to the on-line bar world over the past week, here's where you can catch up on what's been going down recently.  Just click on whatever tickles your fancy.




Hot Links
  • Alcademics Camper English is a San Francisco-based freelance writer and consultant who specializes in cocktails and spirits, with a touch of travel thrown in.
  • Alcohol Professor is the class in all things bibulous, led by Amanda Schuster. Hosted by a stirred and shaken array of international writers you're led through a bottomless, high-proof course served clear as a crystal. Grab your tools and join our classroom. Cheers!
  • Our old friend Arthur Shapiro spills some fabulous booze-related tales on his blog, Booze Business.  Go pay him a visit.  
  • Art of Drink was spontaneously created in October 2005 as a way to document information on all things drink related.  Currently Art of Drink is ranked among the top, if not the top, cocktail blogs on the Internet.  
  • Don't forget to pay Uncle Brian a visit at the barkeeper. This guy has stuff on his blog that you'll never find anywhere else in the world. Don't say we didn't tell you.  
  • Bay Area Spirits is the David-vs-Goliath blog that focuses on craft distillers and artisanal, handcrafted and hard-to-find spirits and cocktails.
  • Booze for Thought is a blog by Charles Hardwick that's based on the belief that the best garnish for a great cocktail is a good story.  And Charles tells a good story.  
  • The Cocktail Chronicles The Cocktail Chronicles is updated somewhat regularly by Paul Clarke, a Seattle-based cocktail enthusiast . . . I've taken the "roll your own" ethic of David Embury to heart, spending countless hours reading about, mixing and studying an array of cocktails, with a special emphasis on early- and mid-20th century classics.
  • The Cocktail Guru Wanna See What Jonathan Pogash is Up To This Week?  Go worship The Cocktail Guru.
  • The Cocktail Whisperer  Ever since he opened the tap on a barrel containing sherry at the ripe age of 7 in Spain, it's been all downhill from there.  Warren makes you thirsty! 
  • Creative Cocktail Consultants Master Mixologist and Michelin Three Star Cocktail Consultant Brian Van Flandern is back and sharing his insight into everything cocktails.  Read, respond, become a fan!!
  • Drink Spirits Penned by Geoffrey Kleinman, this online magazine features spirited reviews, interviews and behind the scenes looks at many of the major spirit companies.  Their motto is "Learn, Drink, Repeat", words to live by.
  • Fork & Shaker is a metaphor for two of my great passions in life -food & drink. Maybe this site will make you thirsty. Maybe it will make you hungry. Maybe it will show you that the world of cocktails and other fine libations can be found all over the world. But if it does nothing more than help you appreciate all that is beautiful and unique when the crossroads of food and drink meet, then that will make me very happy," Naren Young.
  • Gintime is just about gin - its history, production, cool cocktails,  hot news and loads of other stuff. Edited by gin expert Geraldine Coates it's the essential guide to the juniper spirit.
  • Good Spirits News reports on the latest trends in mixology from around the world. reviewing spirits, liqueurs, and bitters, the best new spirited publications, bartender competitions, and cocktail events.  The site also includes interviews with the likes of gaz regan, Paul Pacult, and Dave Wondrich to name but a few.
  • Jacopo Falleni posts a new cocktail recipe every week from his fine restaurants, Firenze Osteria, and Cafe Firenze in Los Angeles. Click on the Drink of the Week link on  THIS PAGE 
  • Jeffrey Morgenthaler  writes about bartending and mixology from Portland, Oregon.
  • The Jerry Thomas Project is the re-creation of all of Jerry Thomas' cocktails from Jerry Thomas' Bar-Tenders Guide: Receipts for Mixing in their purest form.  
  • LABartender: Kyle Branche is a former spirits, cocktails and behind the bar contributing writer and columnist for the leading beverage magazines from 2002-2010. As a 30-year veteran barman, his blog of fascinating short stories/vignettes over cocktails are based on many of his actual bar experiences working out in the field all over Los Angeles as a professional and private bartender.
  • The Liquid Muse was launched in 2006 by Natalie Bovis, a cocktail book author, freelance writer, and mixologist.  With 20 years experience in front-of-the-house hospitality, Natalie now shares her favorite cocktail bars, spirits, and wines from around the world via her website, radio, video, and television.
  • The MIXXA's Blog - Paul Martin shares his passion for psychology, communication and the human condition in a quest to help us provide the ultimate service experience, recognise opportunities for self development, embrace and disempower stress, increase the pleasure we derive from our jobs and be happier more content human beings in general.

  • Professor Cocktail -- David J. Montgomery is a former newspaper columnist and professor of History. He writes about cocktails and spirits at Professor Cocktail, including reviews, recipes, and essays. His work has appeared in USA Today, the Washington Post, The Daily Beast, and other fine publications.  
  • Spirits and Cocktails by Jamie Boudreau.   Jamie's thirst for cocktail minutia is infamous, and if conversation turns to a subject that he is unsure of, you can be assured that he will research it as soon as possible. He has a love for the classics, but at the same time is always looking for new, exciting ingredients with which to try out new recipes.  
  • Spirits Review   Reviews of booze, books, and barware. Also 4,500+ links, 400+ RSS feeds and extensive "Adventure" section chronicling adventures in alcohol in various forms. "We aim to be the google of booze"
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