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May18

Last week we met up with our favorite bartender, Marjan, at B Restaurant to learn how to make (and taste) his latest cocktail creation: Peggy on Parole.
Read on to find out what this complex and tasty treat is all about and more.

Interview with Marjan:

Q: What spirit are you currently experimenting with?

A: Un-aged whiskeys.

Q: What’s exciting about them?

A: Even though White Whiskeys have been a popular spirit to experiment with for couple of years now, it’s still a relatively new thing. It can also be a challenge to use. We’ve seen some great cocktail creations using “moonshine” as their main ingredient and White Manhattans started appearing on cocktail menus across the Bay Area. They have never been an easy sell though. Classic Manhattan drinkers may find it to be a bit too delicate, while first-timers – deceived by it’s bright color and clear appearance – are stunned how masculine this cocktail can actually be.

With “Peggy on Parole” I decided to take it all the way and make a rather feminine cocktail while using whiskey as the base spirit.

Q: Is there anything special about the whiskey used in this drink?

A: There is a multitude of brands available these days, most of them domestic. I opted for one of the few that is not; the Bunratty Potcheen from Ireland.
Of all the white whiskeys I’ve tasted in the past, this may be the most aromatic. The grainy taste that characterizes most un-aged whiskies is somewhat subdued. Instead, you get more floral notes and a touch of sweetness. Don’t get me wrong though; at 45 proof it’s still a “manly” spirit. :) Rye and wheat are used for the mash and unlike traditional whiskies the resulting spirit doesn’t go thorough the barrel aging process.

Q: What is your favorite spot in Oakland these days?

A: Cocktails at Camino and Flora can be pretty exciting. Not surprisingly both places have been on my go-to list for awhile. I’ve also been spending a lot of time in Adesso recently. The execution behind their bar is very consistent.

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Recipe: PEGGY ON PAROLE

2oz Bunratty Potcheen
0.5oz Dolin Dry Vermouth
0.5oz Benedictine
3dash Orange Bitters
garnish Orange Peel

Pour ingredients over ice ice and stir it for 30 seconds.
strain into a chilled martini glass and garnish it with an orange zest.

Posted by on May 18th, 2011 at 4:53 AM | Comments (0)