Cheers with Dino: Winter Cocktails

We don't have a traditional winter season in most parts of Florida. However, some of the handcrafted, winter-focused cocktails we enjoy around The City Beautiful have the appearance, aroma and taste of a well-celebrated winter season.

The following is a list of some establishments I visited recently featuring cocktail-focused programs. 

Cocktails and Locations

The Vieux Carre: Four Seasons Resort Orlando
Introduced by Jackie Keogh, a mixologist.

Ingredients:
1/3 Bulleit Bourbon and Rye whiskey.
1/3 Dolin Rouge vermouth.
1/3 Camus Cognac with added Benedictine liqueur.
Coupe dashes of Angostura and Peychaud's bitters for flavor.

Method of Preparation:
Simple and easy; build the cocktail with the ingredients in a glass, add ice and stir.
Place a clear ice ball in a rocks glass, pour, and serve.

Garnish:
A lemon twist

Glass:
Rocks glass

Comments:
It's very important to note this barrel-aged cocktail is a twist on the classic Vieux Carre originated in New Orleans. You can enjoy both cocktails, the original and the barrel aged version, side by side exclusively at The Lobby Bar of The Four Seasons Resort Orlando and only for a limited time. Now through February 7, 2017. The ultra-premium quality ingredients in this barrel aged cocktail offer richness in texture, smoothness in flavor with multi- layers of complexity for a lingering finish.

This cocktail is a seasonal staple that brings warmth, comfort and most importantly nostalgia. Some of the flavors in this cocktail are best revealed slowly as you indulge and the clear spherical ice ball melts away. You may also notice from the ingredients this elegant sipping cocktail is all booze; no syrups or juices. My advice: Sip, savor and enjoy.


Photo by Roberto Gonzalez

Wild Rye Berry: Moor, Gaylord Palms Resorts
Prepared by the team of bartenders at Moor.

Ingredients:
2 Oz Wild Buck Rye.
1/2 Oz Sweet Vermouth.
1/2 Oz Florida Cane Simple Syrup.
2 to 3 fresh muddled Strawberries.

Method of Preparation:
Place the strawberries in a mixing glass and muddle, add the ingredients into the same mixing glass, add ice, shake vigorously 20 times, double strain and pour into glass.

Garnish:
A sliced strawberry

Glass:
Coup 

Comments:
It can't get more local than this. The Vermouth aside, the rest of the ingredients are from Florida. The strawberries are sourced from Plant City, the sugar cane from South Florida and the Wild Buck Rye Whiskey is distilled and aged in Weeki Wachee, Florida. Enjoy this locally sourced, and expertly handcrafted cocktail to celebrate the season.


Photo by Roberto Gonzalez

Tini Toddy: Moor at Gaylord Palms Resort
Prepared by the team of bartenders at Moor.

Ingredients:
3 Oz of Jack Daniels.
1.5 Oz Disaronno Amaretto.
1 Oz Honey based Simple syrup.
1 Oz Lemon Juice.

Method of Preparation:
Combine all the ingredients in a mixing glass, add ice, shake vigorously 20 times, pour and strain into a glass.

Garnish:
Dehydrated blood orange wheel and a dash of cinnamon

Glass:
Martini

Comments:
The unique charcoal filtration system technique Jack Daniel uses to mellow down the whiskey strips it from all the harshness without loosing the well-rounded flavor offerings of caramel and vanilla to the mixture in the drink, add the almond taste of Disaronno and the honey give a feeling of warmth and comfort. Absolutely delicious.


Photo by Roberto Gonzalez

Slate 1934: Slate Restaurant
Prepared by bartender Vincent Contreras.

Ingredients:
2 Oz. Havana Dark Rum.
.75 Oz. Dolin Rouge Sweet Vermouth.
.50 Oz. Averna.
2 dashes of Orange Bitters.

Method of Preparation:
Build this drink by combining all the ingredients with ice, shake, double strain and serve.

Garnish:
Dehydrated orange slice

Glass:
Coupe

Comments:
It's an enthusiastic twist on the original 1934 Sloppy Joe's Bar in Havana, Cuba with hints of spice and everything nice.


Photo by Roberto Gonzalez

Pearuvian: Slate Restaurant
Prepared by bartender Vincent Contreras.

Ingredients:
2 Oz. Kappa Pisco.
1 Oz. Pear Nectar.
1 Oz. Lemon Juice.
.50 Oz. Ginger Syrup.
.50 Oz. Dash of cinnamon.
.50 Oz. Egg white.

Method of Preparation:
A reverse dry shake followed by a double strain of the ingredients.
Serve.

Garnish:
A spray of Angostura bitters

Glass:
Coupe

Comments:
A lot of customers shy away from cocktails using egg whites as an ingredient in the drink, but this is pasteurized. Moreover, it does give the cocktail a silky, velvety texture, good taste, and refined look.


Photo by Roberto Gonzalez

Blue Grass: The Whiskey Bar
Prepared by owner Mike Lassahn.

Ingredients:
1.5 Oz. Basil Hayden whiskey.
1 Oz. Pineapple Juice.
.5 Oz. Lemon juice.
2 Table Spoons of filthy black cherry juice.

Method of Preparation:
Build in a glass, stir and serve.

Garnish:
Lemon twist

Glass:
Rocks Glass

Comments:
It doesn't matter what style of whiskey your heart desires, whether it's Irish, Scotch, Bourbon or Rye The Whiskey Bar has it all. It's also a cozy, comfortable place that makes the winter season not so bad after all. Blue Grass cocktail is light, flavorful and easy drinking. What a great way to start the evening.


Photo by Roberto Gonzalez

Whiskey Wonder: The Whiskey Bar
Prepared by owner Mike Lassahn.

Ingredients:
1 Oz. Hand selected Knob Creek single barrel.
.5 Oz. Galliano ristretto.
.5 Oz. Bitter.

Method of Preparation:
Build, shake and serve.

Garnish:
One sea salt chocolate truffles and a black cherry

Glass:
Champagne flute

Comments:
Mike Lassahn, the owner of The Whiskey Bar, went the extra mile(s) to hand select this limited bottling of Knob Creek unique expression of single barrel, making this is a luxury cocktail with all the flavor components of a very sophisticated, classy and most enjoyable cocktail.

Categories: Cheers with Dino