This here’s a new drink I whipped together for the recent Forbidden Island cocktail contest on Tiki Central, held by Martin Cate of Forbidden Island! I revealed this last night at the Thursday Drink Night. No awards for this one, but I still think it’s a doozy of a drink.
- 1 1/2 oz El Dorado 12 (sub Lemon Hart 80)
- 1/2 oz Clement VSOP
- 1/2 oz Cointreau
- 3/4 oz Ginger Syrup
- 3/4 oz Grapefruit juice (1:1 white and red, if available)
- 2 dash Fees Bitters
- 2 drops Vanilla Extract
- 2 drops Don’s Spices #2
Mix with 6 oz crushed ice in top-down, and pour into a small Hurricane glass (sub chimney). Garnish with a dash of Cinnamon and piece of Candied Ginger.
If you’re looking for something to hit your sweet spot, this’ll do the trick. It needs a few moments in ice to cool its jets though, so let it sit a spell, it’ll still be there waiting for you.
I just can’t stop mixing with the El Dorado 12 lately, it’s a bit addictive. I may have to start weaning myself away with Mount Gay Extra Old. A new shipment of bottles just got into the galley, these are exciting times indeed!
Like it? Tried it? Got a tweek? Post a comment!
To submit an entry for the Forbidden Island Cocktail Contest! Open to readers of Tiki Central, and the Forbidden Island Mailing list. Not on Tiki Central? Well get on board with the boards! It’s no free lunch, but it won’t cost you a dime to register.
Here’s the rules, from the mad mix master himself, Martin Cate!
Forbidden Island is pleased to announce its first ever Customer Cocktail Competition! Now is your chance to gain an incredibly small amount of fame and glory and have your cocktail featured on our Fall Cocktail Specials menu! So get to work and craft your masterpiece:
-All recipes must be submitted by email to firstname.lastname@example.org no later than 12:00PM PDT September 12th for consideration.
-All recipes should be expressed in ounces, (or fractions of ounces), dashes, or drops. No hot drinks.
-Include detailed instructions including preparation (e.g. shaken/stirred/blended), name, garnish, and glassware.
-Any spirit category is eligible- you don’t have to mix with rum, and no preference will be given to any particular base spirit.
-Spirits selected should be of appropriate quality, but not over the top. In other words, recipes calling for $200-a-bottle cognac will have other ingredients substituted.
-Seasonal & local products are always preferred. We can supply just about anything, however things like “pickled turkey gizzards” will be disqualified.
-JUDGING: The top ten finalists will be selected by Martin, and then prepared and tasted blindly by our panel of judges- the Forbidden Island Staff. They will know what the name of the drink is and the ingredients but not whose recipe it is.
-Grand Prize will be a Forbidden Island Gift Card, and of course your name on the specials menu. Plus the satisfaction that comes with “a job well done.”
-Contest is open to members of our exclusive email list and readers of Tiki Central. It will help if we’ve seen your face in the bar at least once.
There’s no time to lose! Get crackin’!
So get on in on it! I know I will…
For those interested parties, here was my initial entry into the Great American Distillers Festival 2008 Mixology Competition.
- 1 ½ oz Dry Fly Gin
- ¾ oz Yellow Chartreuse
- ¾ oz Carpano Antica
- rinse Campari
- 3 dashes scorched Dry Fly Bitters
Rinse a chilled cocktail glass with Campari. Stir liquors with ice and strain into Campari-rinsed cocktail glass. Spray Dry Fly Bitters through a flame and into the glass.
About the drink
The cocktail is named Old Wood because I had originally wanted to base a drink on the Bijou (Jewel) cocktail, a favorite of mine. Since Dry Fly is distilled is Washington, I figured the name of the state jewel, if not already taken, would be a fine choice. Well, there’s no state Jewel for Washington, but there is a state gem. That gem, is petrified wood. Hence, the Old Wood cocktail. I also think it leads in nicely to the use of Yellow Chartreuse VEP, with the name Very Old Wood.
Dry Fly Bitters
- 3 parts Caramel Syrup
- 3 parts Toasted Coriander Tincture
- 2 parts Lavender Tincture
- 2 parts Spearmint Tincture
- 1 part Madagascar Vanilla Bean Tincture
- 1 part Seville Orange Tincture
- ½ part Dried Granny Smith Apple Tincture
- ¼ part Wormwood Tincture
Solids should be infused in 95% grain spirit. The Coriander, Apple and Orange take around 3-4 days to infuse, the Lavendar, Mint, Vanilla and Wormwood take 24-48 hours.
Caramel Syrup is Caramelized Cane Sugar mixed 4:1 with water, then shaken until dissolved.
The Dry Fly Bitters were developed to aromatically accentuate the botanicals found in Dry Fly Gin. Flaming them brings a bit more of the fragrance into the air, and adds to the nose of the drink.
Winners have been announced on the Imbibe Magazine & USA Pears cocktail contest. You can read the recipes at the Imbibe Blog here.
Congratulations to the winners, of which my Belovéd was not one. I did, however, receive a note that it did place within the top ten.