Roger Guillemin & Le Corbeau: Father and Son
That's Anthony Schmidt with his big, shiny prize
Last Tuesday night, El Dorado put on its first-ever Bartender Challenge. Competition was as stiff as the drinks, but Anthony Schmidt, bartender at Noble Experiment, eventually took home the big shiny medal of honor. Here are the recipes of his three winning drinks:
Round 1
Easy Street Fizz
1 1/2 oz Hendricks Gin
1 oz St Germain
3/4 oz Fresh Lemon Juice
2 thin slice cucumber
1 egg white (large egg)
Prep: add all ingredients to a shaker can. before adding ice, shake vigorously to emulsify the egg white. Add ice and shake like you're crazy. Pour into a medium water glass, and top with a bit of club soda.
Round 2
No. 16
1 1/2 oz Hudson Manhattan Rye
1 oz Benedictine
1/2 oz Fresh Lemon Juice
1 dash angostura bitters
2 thin slices of orange
Add above ingredients to a shaker can. Add ice and shake vigorously. Strain into a cocktail glass (preferably a 5oz coupe). Garnish with a lemon twist.
Round 3
Wry Grin (A Sam Ross joint - Milk & Honey, NYC)
1 1/2 oz Hudson Manhattan Rye
1/2 oz Fernet Branca
3/4 oz simple syrup (1:1 sugar to water)
3 lemon wedges
8-10 medium sized mint leaves
Add ingredients to a shaker can. Muddle and taste for balance between the sugar and extracted lemon juice. If necessary, add more citrus or simple for balance. Add ice to shaker can and shake hard for a brief moment, then strain into an ice-filled double rocks glass. Garnish with a large/healthy mint sprig. Serve with a wry grin.
Round 1
Easy Street Fizz
1 1/2 oz Hendricks Gin
1 oz St Germain
3/4 oz Fresh Lemon Juice
2 thin slice cucumber
1 egg white (large egg)
Prep: add all ingredients to a shaker can. before adding ice, shake vigorously to emulsify the egg white. Add ice and shake like you're crazy. Pour into a medium water glass, and top with a bit of club soda.
Round 2
No. 16
1 1/2 oz Hudson Manhattan Rye
1 oz Benedictine
1/2 oz Fresh Lemon Juice
1 dash angostura bitters
2 thin slices of orange
Add above ingredients to a shaker can. Add ice and shake vigorously. Strain into a cocktail glass (preferably a 5oz coupe). Garnish with a lemon twist.
Round 3
Wry Grin (A Sam Ross joint - Milk & Honey, NYC)
1 1/2 oz Hudson Manhattan Rye
1/2 oz Fernet Branca
3/4 oz simple syrup (1:1 sugar to water)
3 lemon wedges
8-10 medium sized mint leaves
Add ingredients to a shaker can. Muddle and taste for balance between the sugar and extracted lemon juice. If necessary, add more citrus or simple for balance. Add ice to shaker can and shake hard for a brief moment, then strain into an ice-filled double rocks glass. Garnish with a large/healthy mint sprig. Serve with a wry grin.
