THE COCKTAIL LIST

 

Bartender
series

COCKTAILS CREATED BY SOME OF THE BEST PROFESSIONAL BARTENDERS
IN THE COUNTRY. 

 
 
cafe_dumonde_.jpg

CAFE
DU MONDE

 

By STUART ARSTALL
BEDFORD SODA AND LIQUOR
(TAKAPUNA)

"I was inspired by the coffee and cocktail culture of New Orleans, I combined these two concepts into my cocktail Café Du Monde - named after the legendary New Orleans coffee house of the same name. Coffee was brought into Louisiana from Martinique by the French when they settled colonies along the Mississippi. Traditionally cocktails such as the Sazerac were based with French Cognac and my rendition imagines what the cocktail may have been had Quick Brown Fox coffee liqueur been available to American bartenders pre-prohibition."

RECIPE

25ml Cognac
30ml Quick Brown Fox Coffee Liqueur
15ml Dry Curacao
8 Drops Bittermen's Xocolatl Mole Bitters
4 Dashes Absinthe

METHOD

Combine all ingredients apart from the absinthe in a chilled mixing glass, stir for dilution and strain into an absinthe rinsed chilled Nick and Nora glass (do not discard the absinthe). Garnish with an orange zest. Can be served hot or cold.

 
 
cappuchino_howler_.jpg

THE CAPPUCCINO
HOWLER

 

By SAM 'BAMBI' BARNETT, 
BANGALORE POLO CLUB
(WELLINGTON)

"I wanted to bring coffee into the tiki world.
Coffee paired with spiced rum is a game, set, match.
The port and condensed milk give a lighter, fruitier texture."

RECIPE

30ml Spiced Rum
15ml Quick Brown Fox Coffee Liqueur
15ml Tawny port
30ml Harpoon Cold Brew Coffee Concentrate
20ml Condensed Milk
10ml agave
3 dashes Bittermans Tiki Bitters

METHOD

Add all ingredients into a shaker, shake, strain and serve. Garnish with passionfruit half, mint tips and cinnamon stick, sprinkled with icing sugar

 
 
foxy_mumma_.jpg

THE FOXY
MUMM.A

 

By MIKENZIE KEMP, 
CHILLINGWORTH ROAD
(CHRISTCHURCH)

The Foxy Mumm.A is a simple and elegant beverage. Three dominant flavours which are normally not paired together work in harmony to reveal a delicious cocktail. It can be consumed as an aperitif or a nightcap.
The Quick Brown Fox Coffee Liqueur pairs with the crispy apple juice, The G.H Mumm champagne brings a dry biscuit, brioche component to the drink. and the cinnamon aspects of the QBF shine through, blending the flavours together. Finally the chocolate bitters adds depth and complexity.

RECIPE

30ml Quick Brown Fox Coffee Liqueur
45ml Apple Juice
Dash of Fee Brothers Aztec Chocolate Bitters.
75ml G.H Mumm Champagne.

METHOD

Add all ingredients except for the champagne into a shaker, shake.
Half fill the glass with champagne and then strain the contents of the shaker into the glass.
Cinnamon sprinkle on top.

 
 
1_bitter_fruit_grain_.jpg

BITTER,
FRUIT, GRAIN

 

By JONNY ALMARIO,
MADAME GEORGE
(AUCKLAND)

This is a variation of a variation on a classic. Bitter, Fruit, Grain combines three of my passions - amaro, coffee and grains.A subtle twist on the Revolver cocktail (Santer, circa 2000), which is a variation on a Manhattan.

I wanted to create a cocktail that stays true to the three ingredients - highlighting and accenting the base ingredient in a subtle, but complex way. Quick Brown Fox acts as the backbone of the cocktail, allowing the nuances of the bourbon to shine by providing mouth feel and a subtle coffee undertone. The amaro and bitters help to bridge the two main components, providing herbal complexity and a bitter element to tie everything together.

RECIPE

60ml Buffalo Trace Bourbon
15ml Quick Brown Fox Coffee Liqueur
2bar (6ml) Averna
2 dashes Reagan's Orange bitters (or equivalent)

METHOD

Stir over ice and strain into a pre-chilled coupette. Garnish with an organge swath.

 
 
black_fox_.jpg

BLACK FOX

 

By JAMES CORCRAIGHE,
BLOODY MARY'S
(CHRISTCHURCH)

An understated, warm coffee cocktail for times of reflection and relaxation. This cocktail is simple, yet sophisticated like the Quick Brown Fox Coffee Liqueur itself. I wanted this cocktail to begin and end with the liqueur's key tasting notes; cinnamon and coffee, then fill the in-between with body, strength and spice. The notes of the burned cinnamon hit your nose first, then to be sipped away at with a fatty, smooth coffee cream and a sweet liquorice syrup that hides the initial strength of the rum. The black strap rum and syrup then form a strong, dark sugar body which in turn melds into the lingering, warm coffee aftertaste of Quick Brown Fox. 

RECIPE

30ml Cruzan Black Strap Rum
30ml Quick Brown Fox Coffee Liqueur
30ml Liquorice Root Sugar Syrup (house made)
3 Drops of Bob's Liquorice Bitters
30ml Boiling water
1:3 Harpoon Cold Brew Coffee Cream (house made), layered on top

METHOD

Build in a heated snifter and then layer with the coffee cream and garnish with torched cinnamon.