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Cocktail Recipes From Mixologist Tony Abou-Ganim
Cocktail Tips From Mixologist Tony Abou-Ganim
WHAT
Cocktail recipes from mixologist Tony Abou-Ganim.
March 6, 2011
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
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.
