116 Crown’s maestro mixer John Ginnetti held a master class and cocktail tasting at his restaurant last week during the International Festival of Arts & Ideas.
“All cocktails basically have three components,” explained John, “a base, a modifying agent and something additional either for flavor or to smooth the mix.” For a martini, that’s the gin, vermouth and a twist.
While he discussed the fine art of making cocktails, two of the restaurant’s bartenders busily mixed all six variations for tour participants (over 21, of course). We sampled the classics — a champagne cocktail, martini, and original rye sour — to the truly contemporary — a monza, corpse reviver and a Spanish Harlem.
The favorite of the tour? Hands down the corpse reviver.
Here’s John’s recipes for you to make at home or — if you’re in the neighborhood — stop by the trendy lounge to sample them there.
116 Crown
116 Crown Street, New Haven
(203) 777.3116
Champagne Cocktail
1 lump sugar
1 dash Peychauds bitters
Blanc de blanc champagne
The Classic Martini
3 parts Plymouth Gin
2 Parts Boissiere Dry Vermouth
Stir, do not shake
Original Rye Sour
3 parts Rye
1 part fresh lemon juice
1 part simple syrup
The recipes for the following contemporary drinks are each 1 serving.
Monza
1 oz Apple Jack Brandy
2 oz Apple Cider
2 oz Campari
1/2 oz Passion Fruit Juice
1 oz Plymouth Gin
1 oz Simple Syrup
Corpse Reviver
1/2 oz St. Germain Elderflower
1/2 oz lemon juice
1/2 oz Cointreau
1/2 oz Miller Gin
Spanish Harlem
3 oz Reposado tequila,
2 oz Quality sweet vermouth
Stir. Top with apple cider foam
For those really interested in learning more about cocktails: consider attending the Tales of the Cocktail: a festival of cocktails, cuisine and culture in New Orleans, July 8-12, 2009. The event brings together the award-winning mixologists, authors, bartenders and chefs for a five-day celebration of the history and the craft of the cocktail. For more information visit: www.talesofthecocktail.com
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About the Author: Bonnie Tandy Leblang
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