Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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V’ioletta
By Jonathan M. Forester on Mar 16, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
photo by Peter Pioppo from Studio P
V’ioletta created by Junior Merino
2 oz G’vine Floraison
¼ oz Orchard Crème de Violette
1 egg white
¾ oz simple syrup
¾ oz lime juice
top off with 1 oz of club soda
Pour all the ingredients in a mixing glass, add ice, shake, and strain into a martini glass. Garnish with currants.
This cocktail is being served at 42 Restaurant at The Ritz Carlton Westchester in White Plains New York.
Mezcal-Avocado
By Jonathan M. Forester on Mar 13, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
photo by Peter Pioppo from Studio P
Mezcal-Avocado created by Junior Merino
1 tsp of Honey
¼ avocado
1 oz agave nectar
¾ oz Agwa (coca leaf liqueur)
½ oz Cointreau
1 1/2 oz Lime Juice
1 ½ oz Scorpion Mezcal
Rim the glass with The Liquid Chef Cactus salt
Pour all the ingredients in a blender, add one scoop of ice and blend serve in a special glass.
This cocktail is currently being served at Macondo located at 157 East Houston St New York, NY 10002.
This cocktail was created to represent many flavors and aspects of the Latin Culture.
Coming Up Roses
By Jonathan M. Forester on Mar 9, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
Coming Up Roses created by Junior Merino
3/6 lime
3 rose petals
½ oz The Liquid Chef Rose Syrup
2 oz Bacardi Razz
2 oz Moet & Chandon Champagne Brut
Muddle the first three ingredients then, add Bacardi Razz, ice shake and add Champagne and pour into a highball glass.
This cocktail awarded first place in the 2005 NY Bar Show cocktail competition and since then has become Junior Merino’s signature cocktail.
Available at places such as The Modern, Bombay Talkie, Rayuela, 42 Restaurant, Tequilas Restaurant, Rixs Lounge in Walt Disney World FL just to name a few; and also available in select places, functions, and events around world.
G’in Fennel
By Jonathan M. Forester on Mar 6, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
photo by Peter Pioppo from Studio P
G’in Fennel created by Junior Merino
4/6 lime
2 table spoons chopped Fennel
½ The Liquid Chef Lemon Grass-Aloe Vera Syrup
1 ¾ oz G’vine Nouaison
½ oz Martini & Rossi Bianco
Muddle the first 3 ingredients in a shaker, add the rest of the ingredients, ice, shaker and double strain over ice. Garnish with a small branch of Dill.
This cocktail was first served at the 2008 Tales of the Cocktail in New Orleans as well as the 2008 Star Chef’s Congress Cocktail among other events.
Wild Passion
By Jonathan M. Forester on Mar 2, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes)
photo by John Carlano
Wild Passion created by Junior Merino
2 oz Simbra Azul Tequila reposado
¾ oz Domaine de Canton Ginger Liqueur
1 oz Boiron Passion Fruit Puree
1/2 oz Boiron Spiced Mango Puree
1/2 oz simple syrup
¾ oz fresh lemon juice
Rim with the liquid chef hibiscus-rose salt and a lemon wheel
Put all the ingredients in a shaker with ice, shake and pour into a double rocks glass.
This cocktail was served at the 2006 Rising Stars Venue of Star Chef in which Junior was presented with the Rising Star Award for Mixology.
It is also available at Tequilas Restaurant, 1602 Locust St, Philadelphia, PA 19103
