Noir Bar, The Luxor, $15
Thu, Feb 4, 2010 (midnight)
For this, Andrew Pollard’s first solo menu at Noir Bar, he presents a twist on the classic Bramble. A gin-based cocktail made popular in 1980s London by Dick Bradsell, the original recipe combines gin, lemon juice, simple syrup and Crème de Mure, a blackberry liqueur. Pollard substitutes bourbon and fresh fruit in his deeply flavored, more complex variation. No straw—get your nose in there!
And boy, when Pollard pulls back the curtain on a cocktail, he rarely leaves a stone or blackberry unturned. Follow his professional barman's tips to make your Bramblin’ Man even better:
1.Always tear sage “for further flavor expansion.”
2.Make sure to always use a narrow glass such as a chimney or Collins to hold sharp carbonation.
3.Anytime you are garnishing a cocktail with citrus, be sure to cut it over the cocktail to let the drink “catch” all of the aromas of the essential oils.
4.When a cocktail is presented to you without a straw, it is usually intended to be enjoyed that way. In the case of this cocktail, the lack of straw will force you to get your nose in the glass and capture the aromas of sage and lemon combined with the bitters and sharpness of the ginger beer.
1.5 oz. Bulleit Bourbon
.5 oz. Averna Amaro Liqueur
.75 oz. Monin Elderflower Syrup
1 oz. fresh lemon juice
6 whole, fresh blackberries
4 sage leaves, torn
In a mixing glass muddle sage, blackberries, syrup and lemon juice well. Add Bourbon and Averna, shake vigorously and double-strain over fresh ice. Top with ginger beer and float two dashes of Angostura Bitters. Garnish with a lemon twist, blackberries and a sage sprig.