What will they think of next? (October edition)

Innovation is the key word in trendy cocktail bars these days. Here are a few examples of some unusual drinks I've come across in my research to add to my monthly archival suggestions.


This oddball quaff comes from bartender Lane Ford at Starbelly, a new San Francisco bar. He says it's based on a drink popular with young people in Spain.

6 ounces Coca-Cola
¾ ounce Carpano Antica vermouth
4 ounces of a fruit-forward, full-bodied red wine

Take a classic Coca-Cola bottle. Pour out the Coke until you have 6 ounces left. Add the Carpano Antica and wine. Place bottle in shaker filled with crushed ice. The colder it can get, the better it will taste. Bendy straw suggested.


This drink was whipped up by bartender Kevin Dietrich to win the Bärenjäger Bartending Competition in New York. He had to use the sponsor's Bärenjäger Honey Liqueur.

¾ parts Bärenjäger Honey Liqueur
1½ parts Highland Park 18
1 part Manzanilla Sherry
¼ parts Cio Ciaro
1 dash Angostura Bitters
1 dash Orange Bitters

Add all ingredients to mixing glass, ice and stir strain into chilled cocktail glass.


Christian Sanders, bartender at The Living Room Bar in the W Hotel in Miami's South Beach neighborhood, came up with this drink to win Bombay Sapphire's recent "Inspired Bartender Search" at the Palms in Las Vegas.

1 1/2 parts Bombay Sapphire Gin
1/3 part Galliano liqueur
1/2 part lemon juice
1/2 part Triple Sec
1 part celery juice
1 thumbnail dill paste
2 dashes of orange bitters

Salt half the rim of the cocktail glass with cracked black pepper and Himalayan sea salt. Discard all ingredients into a Boston Shaker. Add ice to the top and shake vigorously for 5-10 seconds. Double fine-strain and garnish with a spring of dill.

[Go here for the archive of monthly "What will they think of next?" cocktail recipes.]

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