Cocktail Recipe, Jim Mehhan, mixologist, PDT, Please Don’t Tell, East Village, Cocktails, Where to drink in New York, Manhattan, NY, Best Cocktails, Phone Booth, Speak Easy, Pre-prohibition cocktails, recipe, what to drink, drink recommendations, Brian Bartels, Writer, Bar tender, New York, interview, Q and A, Q & A

RESTAURANTS../../../../Restaurants/Restaurants.html../../../../Restaurants/Restaurants.htmlshapeimage_1_link_0
PLACES../../../../Places.html../../../../Places.htmlshapeimage_2_link_0
ETC.../../../../Etc/Etc.html../../../../Etc/Etc.htmlshapeimage_3_link_0
SUBSCRIBE../../../../Subscribe.html../../../../Subscribe.htmlshapeimage_4_link_0
DRINK../../../Drink.html../../../Drink.htmlshapeimage_5_link_0
PURVEYORS../../../../Purveyors/Purveyors.html../../../../Purveyors/Purveyors.htmlshapeimage_6_link_0
 

Cocktail Tips From Mixologist Tony Abou-Ganim

 
COCKTAIL TIPS6_tony_abou_ganim.html6_tony_abou_ganim.htmlshapeimage_10_link_0
RECIPES


Mojito

Recipe courtesy of Tony Abou-Ganim



It’s easier to correct a drink that is too tart than too sweet and a tarter drink makes for a better aperitif before a meal. Make sure you use crushed ice in a Mojito.


Yield

1 drink


Ingredients

- 1.5 oz. 10 Cane Rum

- 1 oz. simple syrup

- Juice of one whole lime freshly squeezed

- 12 to 14 fresh spearmint leaves

- Chilled soda water


Directions

1) In a tall highball glass, muddle simple syrup and mint leaves. The trick its to muddle just enough to release the oils from the mint leaves while leaving the mint leaves intact. 

2) Crush ice in a Lewis bag.

3) Add crushed ice and rum.

4) Stir until the outside of the glass begins to frost.

5) Spritz with chilled soda water.

6) Garnish with a powdered sugar dusted mint sprig (trim mint stem to allow mint oils to seep into drink).

 

WHO

Created the cocktail program at the Bellagio Resort in Las Vegas and ‘inoteca Liquori Bar in New York City. Developed the cocktail resource website “The Modern Mixologist” and authored two cocktail books.

WHY

He’s been mixing cocktails since 1980 and has been one of the leaders in the craft cocktail movement.

COCKTAIL BOOKS

- The Modern Mixologist: Contemporary Classic Cocktails (buy it)

- Modern Mixology (buy it)

RECOMMENDATIONS

Tony Abou-Ganim’s recommendations for cocktail bars around the country as well as cocktail resources and ingredients.

THE MODERN MIXOLOGIST

RECOMMENDATIONS../../../../../recommendations/tony_abou_ganim.html../../../../../recommendations/tony_abou_ganim.htmlshapeimage_15_link_0


 

The Modern Mixologist: Contemporary Classic Cocktails

Purchase at: Amazon.com

 

Modern Mixology

Purchase at: Amazon.com


Recommendations


Tony Abou-Ganim’s recommendations for cocktail bars around the country as well as cocktail resources and ingredients.

 


The Perfect Dry Martini

Recipe courtesy of Tony Abou-Ganim



The Martini is the most personal of all drinks. Try variations in the amount of vermouth to taste. In his book “The Hour: A Cocktail Manifesto,” Bernard Devoto states that the perfect Martini is one using a ratio of 3.7 parts gin to 1 part dry vermouth. I make ordering easier by rounding up to a ratio of 4:1.


Yield

1 drink


Ingredients

- 2.5 oz. Plymouth Gin

- 3/4 oz. Noilly Pratt Dry Vermouth


Directions

1) In an ice filled mixing glass, add the vermouth and gin.

2) Stir until well blended.

3) Strain into a chilled cocktail glass and garnish with a lemon twist (using a citrus stripper) or an olive.

 


Negroni

Recipe courtesy of Tony Abou-Ganim



One of the more prominent stories surrounding the origin of the Negroni is as follows; In the early 1920’s Count Camillo Negroni, looking to get a little more kick out of his Americanos, ordered them with the addition of gin. He ordered this libation so frequently at bars and cafes in and around Florence that bartenders eventually named the drink after him.


Yield

1 drink


Ingredients

- 1 oz. Bombay Sapphire Gin

- 1 oz. Campari

- 1 oz. Cinzano Rosso Sweet Vermouth


Directions

1) In an ice filled mixing glass, add Bombay Sapphire gin, Campari and Cinzano Rosso.

2) Stir until well blended.

3) Strain into a chilled cocktail glass.

4) Garnish with a burnt orange twist.

 


Manhattan

Recipe courtesy of Tony Abou-Ganim



Don’t forget the Angostura bitters, they add a layer of complexity to the drink. Bourbon is a wheated whiskey, so it will create a sweeter style Manhattan. Rye will result in a spicier cocktail. Always stir a Manhattan. It’s an elegant city cocktail. It should be clear and velvety, not foaming and frothy.


Yield

1 drink


Ingredients

- 2 0z. Maker’s Mark or Jim Beam Black Label Whiskey

- 1 oz. Cinzano Rosso Sweet Vermouth

- 2 dashes Angostura bitters


Directions

1) In an ice filled mixing glass, add whiskey, Cinzano Rosso and Angostura bitters.

2) Stir until well blended.

3) Strain into a chilled cocktail glass.

4) Garnish with a Maraschino cherry.

 


Primo Margarita

Recipe courtesy of Tony Abou-Ganim



Yield

1 drink


Ingredients

- 1.5 oz. 100% Agave Tequila (Silver, Reposado or Anejo)

- 3/4 oz. Cointreau

- 2 oz. fresh lemon sour

- Juice of a whole lime freshly squeezed


Directions

1) Shake all ingredients over ice.

2) Strain into an ice filled goblet (salt optional).

3) Garnish with a lime wedge.