This week’s #MasterofCocktails recipe is an absolutely stunning, christmassy twist on one of the true classics. The Vieux Carré dates back to the 1930s, but as we’re creeping ever closer to Christmas 2013, here’s a version using the latest festive ingredient from Professor Cornelius Ampleforth.
Many thanks go to Mark Gill (@thecocktailgeek) for the inspiration behind this one – a top suggestion that’s very much appreciated.
In case you’re sick of Christmas cocktails, apart from the fact that we pity you, there’s also some good news – next week we’re doing something totally different and you can find all the ingredients you’ll need for that one at the bottom.
You’ll be needing these…
List of Ingredients
- 25ml Hine Rare VSOP Cognac
- 25ml Smooth Ambler Old Scout 7 Year Old Rye
- 25ml Antica Formula Carpano Vermouth
- 1 shake Angostura Bitters
- 1 shake Peychaud’s Bitters
- 12.5ml Christmas Mulled Cup
- Luxardo Maraschino Cherries (Garnish)
- Orange Peel
So – for preparation we’re sort of flipping the freezer thing on its head – you need to remove a hunk of nice clear ice. Something like this’ll do. We need to leave it to get up to zero degrees, or ‘temper’.
If you need to know how to make massive chunks of clear ice (of course you do), I’ll be doing a post on the subject soon. (It’s been much more difficult than you may imagine!) In the mean time, take a large stirring glass half-filled with ice (cubes).
We’re going to add to this 25ml of Hine Rare VSOP Cognac. This stuff is *incredible* value.
Next up, 25ml of the excellent Smooth Ambler Old Scout Rye.
Then 25ml of Antica Formula Vermouth.
Now a shake of Angostura Bitters.
Followed by a shake of Peychaud’s.
Finally, for rich Christmas spice, Citrus and Ginger, we’re going to add 12.5ml of Professor Cornelius Ampleforth’s Mulled Christmas Cup. This stuff is weapons-grade epic, but I’m biased, having recently spent 4 months on the recipe…
Now give it a quick stir.
Your ice chunk will have tempered by now. See.
Strain the drink over the ice chunk.
Twist a strip of orange peel over the glass, and discard.
Finally, drop a Maraschino Cherry in. These ones from Luxardo are the nuts.
And there we go. I think we’ll call this a Vieux Carré Noeleux! Happy Almost-Christmas, all!
Enjoy!
Here are @MasterofMaltJM’s festive #MasterofCocktails efforts, fresh from his Christmas grotto, it seems!
He ratcheted up the Christmassification on this one with some Christmas Bitters. (They contain gold, frankincense and myrrh, as well as some star of Bethlehem for good measure!)
He’s been at the Eggnog too, with his retro glassware.
Next week, we’ll be doing something completely different. A classic tequila cocktail that’s so often poorly made…
Next Week You’ll Be Needing These…
Tequila Chamucos Blanco, Pierre Ferrand Dry Curaçao, Lime, Sea Salt and Monin Sugar Syrup.
Ben
