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‘Bartender/Cocktail Face-Off’ Elevates Domaine de Canton

Posted on  | December 22, 2015   Bookmark and Share
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Heaven Hill Brands showcased Domaine de Canton Ginger Liqueur at Dear Irving with the help of 10 all-star drink-creators. Dynamic duos—including father/son, brothers, mentors and mentees and a couple from Brooklyn—prepared parallel but dramatically different Domaine de Canton libations celebrating drinking occasions from nightcaps to sophisticated shots to punch.

Reid Hafer, Heaven Hill Brands; Leo DeGroff, Le Chine at the Waldorf Astoria Hotel; Dale DeGroff, King Cocktail; Kate Latts, Heaven Hill Brands; and Lynn House, Heaven Hill Brands

 

 

 

 

 

 

 

 

 

 

Michael Neff, Holiday Cocktail Lounge; Lynn House; Kate Latts; Reid Hafer; and Danny Neff, Holiday Cocktail Lounge

 

 

 

 

 

 

 

 

 

Lynn House; Kate Latts; Meaghan Dorman, The Bennett; Theo Lieberman, Eleven Madison Park; and Reid Hafer

 

 

 

 

 

 

 

 

 

Cocktail Recipes:

Gin – Sophisticated Shots for a Group

Negroni de Marteau by Michael Neff

2 oz Brooklyn Gin

1 oz Campari

¾ oz Domaine de Canton

½ oz Sweet Vermouth

Thrown in a Calabrese Shaker and served in ice-cold shot glasses. Garnish with a small bouquet of pickled melange.

 

Tequila and Mezcal Highballs

Bird on a Wing by Tad Carducci

1 oz  Blanco Tequila (Siete Leguas preferred)

½ oz Domaine deCanton

½ oz Dolin sweet vermouth

3 oz San Pellegrino Pompelmo (grapefruit soda)

pinch salt

Build over ice (Kold Draft) in a tall glass. Garnish with a lime disk ‘wing’.

 

The Golden Blossom by Carie Bletz-Fuller

1 ½ oz Domaine de Canton

2 ½ tsp ginger preserves (I used Trappist Preserves, or James Keiller & Son would do.)

¾ oz pineapple juice

2 dashes Spicy Charred Pineapple Bitters (Brooklyn Hemispherical)

Shake, double strain, 3 Kold Draft, Old fashioned, top with soda. Garnish with a dehydrated pineapple blossom and gold dusted ginger button.

 

Rum Punches

Plantation Ginger & Rum Punch by Dale DeGroff

(One Batch recipe about two liters)

750ml Santa Teresa 1796 Ron Antiguo de Solera 

½ bottle (750ml) Canton Ginger Liqueur

200 ml bottle Cognac Louis Royer Force 53°

1 ½ oz Dale DeGroff’s Pimento Aromatic Bitters

24 oz spring water

8 oz fresh squeezed lemon juice

1 cup granulated sugar

4 fresh firm lemons 

1 fresh firm navel or other thick skinned orange  

1 ripe Pineapple cored and cut into small pieces

Macerate the pineapple pieces in the rum/cognac and bitters overnight and then strain off the pineapple.

 

Shrub Preparation

Remove yellow and orange zest only from lemons and orange with a vegetable peeler. Pound the lemon and orange peels together with 1 cup of sugar. Use a pestle or a muddler to pound the sugar and lemon peels to extract the oils. Leave a minimum of 5 hours in a bell jar with a top shaking occasionally. 

After 5 hours or longer if time permits (this can be left over night), pour in the 1 cup of lemon juice and the juice of an orange; stir to dissolve the sugar. Add 1 cup of spring water and continue to stir. Strain the liquid off the lemon peels, bottle and refrigerate until use.  Refrigerate the peels we may be served as a garnish or dehydrated and ground for use on the rim of the glass.

Punch assembly

Assemble the rum, cognac, Canton Liqueur, the shrub and the additional 2 cups of water together in a punch bowl  with a large block of ice. Serve in goblet over cubed ice and garnish dust w/grated nutmeg

 

Black Dragon Punch by Leo DeGroff

Oleo Sacchurum made with Orange peel, Lemon peel, Lime peel, and grapefruit peel. Macerate with sugar and allow to steep. The same fruit is then used to make a citrus base.  
¾ oz Fresh Lemon Juice
¼ oz Fresh Lime Juice
¼  oz Grapefruit Juice
¼ oz Fresh Orange Juice
½ oz Oolong Syrup
½ oz Tarragon Syrup
1 dash Dale DeGroff’s Allspice bitters
¼ oz Oloroso Sherry
¼ oz Domaine de Canton
¾ oz Santa Teressa Rum
1¼ oz Force 53 Cognac

 

Low ABV Beer Cocktails

Honey Creek by Damon Boelte

1 oz Domaine deCanton

½ oz Becherovka

½ oz Lemon Juice

½ oz Orange Juice

4-5 oz Allagash white

Shake all ingredients (minus the beer), and strain over ice cubes in a Pilsner glass, top with Allagash. Garnish with orange slice and fresh grated cinnamon. 

 

King Medicine by Tonia Guffey

1 oz Fresh Squeezed Lemon

1 oz Domain de Canton

½ oz Tea Infused Honey Syrup

3 oz IPA beer

Serve over ice in a rocks glass or Pilsner glass. Garnish with a lemon wheel. 

 

Room Temperature

Slackjaw by Meaghan Dorman

1 oz Pikesville Rye
1 ½ oz Taylor Fladgate 10 Year Tawny Port
½ oz Domaine de Canton

Build drink in rocks glass. Stir and garnish with a brandied cherry.


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