June 29th, 2009 by Christian S.

Nirvino Presents: The Peony @ Dosa on Filmore

Created By Danny Louie of DOSA on Fillmore in San Francisco

With Summer well under way you're probably looking to your glass for an answer to the heat wave. We reached out to bartender Danny Louie of Dosa on Fillmore, who created The Peony, a thirst quenching slightly spicy Gin cocktail that's sure to please your palate.

With an easy to make Hibiscus Masala Nectar as the base, coconut milk for the cool, and a RIGHT Gin kicker, The Peony will bring delight to any cocktail fan. The Hibiscus Masala Nectar can be made early and stored for up to a month, so this is a perfect cocktail for entertaining. Here's to staying cool in the heat!

Notes from Danny Louie:

The Peony Cocktail was inspired by the multi-dimensional flavors of South Indian cuisine at Dosa. The color is also a reflection of the vibrancy of Indian culture.

• The Peony @ Dosa
• 1 1/2 oz. RIGHT Gin
• 1 oz. Hibiscus Masala Nectar (See below)
• 3/4 oz. Sweetened Coconut Milk
• 1/2 oz. Fresh Lime Juice
• 2 drops Orange Flower Water
• 1 Kaffir Lime Leaf
• 1 Bird's Eye Chili

• Directions:
• 1. Dry muddle Kaffir lime leaf and birds eye chili in a shaker tin.
• 2. Add all ingredients and ice.
• 3. Shake vigorously and double strain into a chilled champagne flute, neat.
• 4. Garnish with the fine zest of lime.

• Hibiscus Masala Nectar
• 1 tsp Black Peppercorn
• 1 tps Cumin
• 1 tsp Coriander
• 1 tsp Mustard Seed
• 3 Bird's Eye Chili
• 8 Hibiscus Whole
• 1 cup Turbinado or Raw Sugar

• Directions:
• 1. Except Hibiscus and Sugar, grind and then toast all ingredients together.
• 2. Add 2 cups water - bring to a boil.
• 3. Add turbinado or raw sugar.
• 4. Add Hibiscus and simmer for 15 min.
• 5. Let cool and fine strain.

Tagged in: ambassadors   cocktails   happy hours   videos

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May 28th, 2009 by Tomas D.

The Doctor Is In

• Nirvino Ambassadors imbibe at Apotheke in Manhattan's Chinatown

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This past Tuesday, Nirvino Ambassadors were led into Chinatown and down the infamous Doyers street, known in the 20th century as the "Bloody Angle". Ambassadors were taken to the mysteriously unmarked and authentically enchanting Apotheke for a unqiue tasting experience. Master mixologist, Albert Trummer (who has worked with Bouley, among others), opened this former opium den and substitutes the opium with his apothecary-style cocktails, featuring more than 250 house cocktails and more than 1,000 varieties of liquor.

Putting a twist on the modern-day obsession with remedies, the cocktails are broken into categories based on how they'll cure you: healthy and beauty, stress relievers, pain killers, stimulants, pharmaceuticals, euphoric enhancers, therapeutic treatments, house remedies, and of course, aphrodisiacs. Apotheke also features Trummer's own absinthe, based on a 200-year-old recipe.

Vanilla Dust

Matthew L. says "Delicious! The vanilla nose was I great way to start this drink. The honeydew added a layer of subtle flavor to the vanilla Navan. The ice wine was a perfect compliment. I would drink this at a cocktail bar, on the beach, at brunch, alone in my apartment in the dead of winter. :-)Enjoy!"

Yellow Cab

Milena P. says "Very flavorful. The sweet pineapple hit the tip of my tongue and the vanilla created a nice, balanced finish. I am personally not a pineapple fan, but enjoyed this cocktail regardless."

After a little education on cocktail apothecary, Venezuelan bred mixologist Orson of Apotheke surprised us with their famous flaming absinthe performance setting the bar ablaze in a spectacular display of cocktail pyrotechnics this time mixing it with Navan. A smoky vanilla absinthe shot was served to each of our Ambassadors to finish off a great night of sipping and telling a tale of libation in Chinatown.

A special thanks goes out to Arnaud of Navan for supporting Tuesdays event. Thanks also goes without saying to Albert Trummer for hosting us in one of the most gorgeous cocktail lounges in New York if not the world and to Orson and Craig who graced our Ambassadors with some cocktail education and tasty tipples.

See you in the drink!

Tomas

Tagged in: albert trummer   ambassadors   apotheke   cocktails   events   happy hours

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May 28th, 2009 by Christian S.

Vanilla Dust @ Apotheke

• Navan Vanilla Liqueur inspired cocktail from the Nirvino Ambassador Happy Hour @ Apotheke. Created by Orson Salicetti.

Notes from Orson Salicetti:

Inspired by my first aromas of spring... Green, fresh and the sweet scent of vanilla and honey. Backround is based on my culinary experience with my mother who is an extraordinary chef (Miriam Cordova) and a vast experience in the restaurant business brings me to combine food and liquids in mixology blended with my south american roots.

• Vanilla Dust @ Apotheke
• 1 oz. Navan Vanilla Liqueur
• 1 oz. Ice Wine
• 1 oz. Fresh Honey Dew Juice
• 1 oz. Honey Lime
• Honey Dew and Madagascar Vanilla Dust Garnish

• Directions:
• 1. Pour contents into an ice-filled cocktail shaker.
• 2. Shake for 5-10 seconds.
• 3. Strain into a chilled cocktail glass with two large pieces of ice.
• 3. Garnish with honey dew wedge and madagascar vanilla dust.

Tagged in: apotheke   cocktails   happy hours   recipes

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May 15th, 2009 by Phil M.

Nirvino Presents: The Barbary Flip @ Elixir

In commemoration of this weeks San Francisco Cocktail Week, H Joseph Ehrmann, owner of Elixir, presents the official cocktail of the week, The Barbary Flip.

• The Barbary Flip @ Elixir
• 1 oz. Saggatiba Velha Cachaca
• 3/4 oz. Skyy Pineapple Infusion Vodka
• 1/2 oz. Benedictine
• 1/2 oz. Agave Nectar
• 1 oz. Lime Juice

• Directions:
• 1. Pour contents into an empty cocktail shaker.
• 2. Shake dry for 5-10 seconds.
• 3. Add ice.
• 3. Shake for 5-10 seconds.
• 3. Strain into a chilled cocktail glass.
• 3. Garnish with fanned strawberry, doused in Angostura bitters.

Tagged in: cocktails   elixir   h joseph ehrmann   recipes   videos

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May 13th, 2009 by Christian S.

Apple-Bottomed Susan

• Created By Erick Castro of Heaven's Dog in San Francisco

Notes from Erick Castro:

This is a cocktail variation on the Black-Eyed Susan I created for the Preakness. I have always felt that the the Black-Eyed Susan was a great cocktail from American race-track history. However, I always felt the vodka lacked the depth to truly take this drink to the next level.

This cocktail is a symbol of Delaware, home of the Preakness and one of the original American colonies. I thought it best to utilize Apple Brandy, a spirit that has a rich history in the colonies, dating back hundreds of years before vodka reached American shores.

The result is a much more layered and nuanced cocktail, that is still every bit as refreshing as the Black-Eyed Susan. The Apple-Bottomed Susan is a great beverage to enjoy while spending a day at the track.

• Apple-Bottomed Susan @ Heaven's Dog
• 1 oz. Calvados or Applejack (Apple Brandy)
• 3/4 oz. Flor de Cana 8yr Dark Rum
• 1/2 oz. Cointreau
• 1/2 oz. Pineapple Juice
• 1/2 oz. Orange Juice
• 1/2 oz. Simple Syrup (optional)
• Lemon Wheel and Cherry for garnish

• Directions:
• 1. Combine contents into an ice-filled cocktail shaker.
• 2. Shake vigorously for 10-20 seconds.
• 2. Strain into an ice-filled Collins glass.
• 3. Garnish with lemon wheel and cherry.

Tagged in: cocktails   erick castro   heavens dog   recipes

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