Alcohol Professor's Six Favorite Cocktails For Oscar Night
(PRWEB) February 28, 2014 -- The Alcohol Professor has created 7 amazing cocktails to drink during the 86th Annual Oscar's where the best in film meet the best in cocktails.
Cocktail 1
"The Red Carpet Smash"
Red Carpet Smash, by Abigail Gullo
Abigail Gullo, Sobou, New Orleans
Says Abigail: This drink is Red Carpet ready for the Oscars and all the big award shows this season. It’s sweet, hot and juicy with a hint of bitterness, just like all those just happy to be nominated.
44 ml (1.5 oz) Cathead Honeysuckle Vodka
22 ml (.75 oz) Campari
15 ml (.5 oz) Cinnamon syrup
15 ml (.5 oz) Pineapple juice
15ml (.5 oz) Grapefruit juice
Healthy pinch of mint
Shake all ingredients hard to smash the mint. Strain over fresh ice into a rocks glass and garnish with a lemon wheel and a sprig of mint.
Cocktail 2
"Planet Earth is Blue and There’s Nothing I Can Do"
Amanda Schuster
For the movie Gravity it seemed fitting to have a drink with a floating ingredient, and a tribute to Sir Isaac Newton.
37 ml (1.25 oz) Bourbon, such as Basil Hayden’s
7 ml (.25 oz) Apple brandy or Calvados
15 ml (.5 oz) Fresh lemon juice
barspoon of Honey Syrup (equal parts honey and hot water, dissolved)
Hard Apple Cider
scant barspoon Peychaud’s bitters
Shake Bourbon, brandy, lemon juice and syrup with ice until well-chilled. Pour into pre-chilled flute glass. Top with cider. Carefully float the bitters of the top in an even layer.
Cocktail 3
"The Reinvention"
An ode to Matthew McConaughey, who was always great, but in the past year proved himself to be among the greatest. Once a mostly shirtless whippersnapper with Southern charm, now channeling that crazy energy and killer bod into new and interesting roles. Here’s a sophisticated Tequila drink for the Texas native.
44 ml (1.5 oz) Reposado Tequila, such as Milagro
15 ml deep Amaro, such as Brovo Amaro #14, (double gold winner in the 2013 Ny International Spirits Competition) or Rabarbaro Zucca
15 ml Sweet Vermouth
dash Bittermen’s Burlesque Bitters (an ode to Magic Mike, but also for added aromatics)
Add all ingredients to mixing glass with ice. Stir until well chilled. Strain into chilled coupe glass. Don’t garnish this bad boy, it’s fine just as it is. But have a cherry if you’re hungry.
Cocktail 4
"The Main Event"
Logan Ronkainen, Trattoria Il Mulino, New York City
It looks tedious, but the infusion and syrup are well worth it and pretty straightforward. If you happen to be in the NYC area, this cocktail is also served at the restaurant.
60 ml (2 oz) Popcorn Infused aged Rhum Agricole, the restaurant uses Damoiseau VSOP 1
30 ml (1 oz) Caramel Syrup 2
1 egg, whole
Top with lager style beer, the restaurant uses Peroni, medalist in the 2013 NY International Beer Competition
Garnish with a rim of caramel and gold dusted popcorn (optional)
Dip the outside rim of a chilled highball glass into the caramel syrup and roll on the gold dusted popcorn crumbs. Add rhum, syrup and egg to a shaking tin. Dry shake without ice for 15-20 seconds. Add ice and shake another 15-20 seconds. Double strain with a hawthorne and mesh strainer into a chilled highball glass. Top with beer.
How to Make Popcorn Infused Rum
Popcorn Infused Rhum
In a large container, add about a gallon of popped popcorn (better if buttered) to 1 bottle of Rhum (750ML). Let infuse for 4 hours, stirring occasionally. Strain popcorn out.
How To Make Caramel Syrup
550 ml (1 pint dry) Sugar
473 ml (1 pint liquid) Hot (boiling) Water
Add sugar a bit at a time, 4 times total, to a saucepan on medium heat. Melt each addition of sugar before adding the next. Once sugar turns brown/caramel colored (reaching upwards of 300 degrees!) SLOWLY add hot water. It will steam up a lot at first so be careful! Bring up to a boil to ensure all caramel is dissolved. Let cool before transferring to a storage container.
BONUS: While you have your Popcorn Infused Damoiseau and Caramel Syrup… make yourself a Caramel-Corn Old Fashioned. Take 60 ml (2 oz) of the Rhum and a little less than a 15 ml (.5 oz) of the syrup, stir with ice to chill and enjoy!
Cocktail 5
"The Belfort"
Josh Wortman, Añejo, New York City
An ode to the Wolf of Wall Street, Martin Scorcese’s cultural exploration of Wall Street greed and excess through the sleazy shysterism of Jordan Belfort’s Long Island pump-and-dump shop, Stratton Oakmont. The only way to toast to this masterpiece of self-indulgence and depravity is with this classic, booze-filled, alcohol-delivery-mechanism known as a Long Island Iced Tea.
Just because it gets you buzzed fast, doesn’t mean it can’t be delicious! Using high-quality, dry, white spirits, fresh juice and non-HFCS Mexican Coke may alleviate post-Oscar night pain. Warning: Do not consume with more than one Quaalude.
22 ml (.75 oz) Vodka with attitude, such as Ivanabitch
22 ml (.75 oz) dry Gin
22 ml (.75 oz) Caña Brava Rum
22 ml (.75 oz) Tapatio Blanco Tequila
7 ml (.25 oz) Combier Liqueur d’Orange
15 ml (.5 oz) Fresh Lemon Juice
15 ml (.5 oz) Simple Syrup
Top with Mexican Coca Cola
Add spirits, lemon juice and simple syrup into shaker. Shake vigorously with ice until very cold. Strain into tall collins glass over fresh ice. Top with Mexican Coke. Garnish with lemon wedge.
Cocktail 6
"Fun Coupons"
By Pat Halloran
First, put on your bespoke suit. Then find someone to make you the following:
Rim a glass (nothing too extreme, a Zalto will be fine) with uncut cocaine. Put in the fridge to chill. Then combine the following in a mixing glass:
60 ml (2 oz) Bas-Armangac (such as Chateau de Laubade 1893, but if one must slum it the 1900 is considered acceptable)
60 ml (2 oz) Vintage Green Chartreuse VEP
3 dashes Quaalude tincture (dissolve a bottle of quaaludes in a few oz. of Everclear, bottle and store)
Strain this into the cocaine-rimmed glass and garnish with a slice of truffle which has been studded with Beluga caviar. Before taking a single sip, throw this – glass and all – at the face of an FBI agent and then have another one made for you immediately afterwards.
The Alcohol Professor was created by Adam Levy to share with his friends what beer, wine and spirits to drink from around the world. Adam Levy is also the founder of the New York International Spirits Competition, New York International Beer Competition and New York International Wine Competition.
in 2014 Mr. Levy has expanded internationally with the Berlin International Spirits Competition to be held March 2nd 2014.
Adam Levy, Alcohol Professor, http://www.alcoholprofessor.com, +1 2017477111, [email protected]
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