Red Ant at The Vanderbilt on drinkawaytime.com

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DrAT! Day 21
9 03 2011
Home Bar – 8P
•Electric Current Fizz – part 1 shot of egg yolk with salt, pepper, worcestershire / part 2 back of 2oz gin, 1oz lemon, 1/2oz simple syrup, egg white
•Gordon’s Breakfast – 2oz gin, half lime and 2″ of cucumber slice muddled, 1/2oz simple syrup, tabasco, worcestershire, pepper, sprinkle of salt
•Genever Blue – 2oz genever, 3/4oz lemon, 1/2oz simple syrup, muddle blueberries, black pepper float
The Vanderbilt – 1130P
•Red Ant – rye, kirsch, cherry heering, mezcal, mole bitters
Weather Up Brooklyn – 1230P
•Monk’s Buck – cognac, lemon, simple syrup, yellow chartreuse, angostura bitters
•The Battle of the World (unfinished) – bols genever, amaro montenegro, yamazaki scotch
Woodwork – 2A
•Aristoback – 1 shot Aristocrat gin, 1/2 shot picklejuice
•Miller High Life

Heering on Quietdrinking.com

Wow. This is one of those cocktail recipes that came in a recent issue of Imbibe magazine that looked like it would be a good one. Frustratingly, there was only one ingredient that I lacked in order to make it so I put it in the back of my head and waited until I could fill the void in the liquor cabinet. If you were to ask QDP about this he would state that he was the one who zeroed in on the Red Ant recipe. Regardless, this was one that we both wanted to try…

Red Ant
1 1/2 oz rye (Rittenhouse 100 proof)
1/2 oz kirschwasser
1/2 oz Cherry Heering
1 barspoon Mescal (Del Maguey Chichicapa)
2 dashes Xocolatl Mole bitters
Stir with cracked ice well and strain into cocktail glass. Garnish with cherry.

http://www.quietdrinking.com/?p=408

Last Night’s Drink – Red Ant on quietdrinking.com

Wow.  This is one of those cocktail recipes that came in a recent issue of Imbibe magazine that looked like it would be a good one.  Frustratingly, there was only one ingredient that I lacked in order to make it so I put it in the back of my head and waited until I could fill the void in the liquor cabinet.  If you were to ask QDP about this he would state that he was the one who zeroed in on the Red Ant recipe.  Regardless, this was one that we both wanted to try.

Back to that pesky missing ingredient.  The bartender who created the drink, Thomas Waugh currently of Death + Co., suggests Del Maguey Chichicapa Mescal for use in the drink.  This is not something that every liquor store is carrying at the moment so off we went to Astor Wines & Spirits.  We picked up a few other things as well, but the Mescal set us back $70.  It caused me to raise an eyebrow, but I had faith in the recipe so off the shelf and into the cart.

Red Ant

1 1/2 oz rye (Rittenhouse 100 proof)
1/2 oz kirschwasser
1/2 oz Cherry Heering
1 barspoon Mescal (Del Maguey Chichicapa)
2 dashes Xocolatl Mole bitters

Stir with cracked ice well and strain into cocktail glass.  Garnish with cherry.

Two things:  This is the only cocktail I’ve had with kirschwasser in it that I’ve liked and it is one of the most amazingly layered cocktails I’ve had in a really long time.  Everything works together beautifully but is also extremely distinct.  We could taste each ingredient individually as we sipped and it became more pronounced as the drink heated up but was still very pleasant.  Certainly not a cocktail for everyone but we absolutely loved it.  As I remarked earlier:  Wow.

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