June 12, 2009

Red Stag Cocktail Recipes

red_manhattan.pngWe spent some time down in New York this week, and the main attraction of our whirlwind trip was sitting down with Bobby "G" Gleason, Master Mixologist for Beam Global, so he could trot us through some of his favorite Red Stag cocktails. In a masterly fashion, he mixed us a batch of cocktails that surprised us on multiple fronts, and most importantly, gave us a minor buzz at 10 AM.

We were fascinated by Bobby's patter about flavor profiles and his enthusiasm for experimentation (he told us of a bacon-flavored tequila he created), and we dug the drinks too.

We're including the recipes for our favorites - the Manhattan is one we'd drink with enough regularity to be worrisome, the Mating Call moved Red Stag from sweet to tart, and the addition of Tabasco to the Red Hot Stag worried us a bit, but turned out to be one of our favorites of the bunch. See the recipes and our take after the jump.

1.50 oz. Red Stag
.33 oz. Dry Vermouth
.33 oz. Sweet Vermouth
2 dashes Angostura bitters

Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry dropped in.

Our Take: We started off with the Manhattan, and we were positive it would be our favorite. Chilled and stirred to perfection, tasty without being sweet - we recommend you up the Vermouths to .5 oz each, and go 3 to one with the Bourbon. Trust us.

1.50 oz. Red Stag
1.0 oz. fresh lemon sour
2.0 oz. Kern's Mango Juice
3 - 5 dashes of Tabasco Sauce

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Our Take: Mangos and Tabasco? And black cherry? We thought Bobby had gone off the deep end, and then we tried it. The mango and lemon balance out the sweetness of the bourbon, and the heat from the Tabasco plays sweeper at the end, hitting you in the back of the throat and making you want to take another sip. It was - and we don't use this word often - delightful.

1.50 oz. Red Stag
2.0 oz. Fresh Lemon Sour (1.50 oz. lemon juice + .50 oz. simple syrup)
1 barspoon of Black Cherry Preserves
In a mixing glass spoon in Black Cherry preserve and add lemon juice, stir to combine. Add the Red Stag, shake with ice and strain into a chilled cocktail glass. Garnish with a peel of lemon squeezed and dropped in.

Our Take: Another big favorite, this one was on the tarter end of the spectrum, but we never lost the flavor of the Beam. Plus, we'd never had a cocktail with preserves in it before...kind of made us want to sit on the couch with a bottle of Beam and a jar of Polaner All-Fruit spread.

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Posted by Jake Jamieson at June 12, 2009 6:14 PM
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