By: Denzel Heath, Head Bartender, MMI Bar Academy, Dubai, United Arab Emirates.
- 1 ounce Rittenhouse straight rye
- 1 ounce La Quintinye Vermouth Royal Rouge
- 1 ounce Bitter Orange & Ginger Oleo-Saccharum (see recipe page 00)
- 3 ounces NOLA blonde ale
- 2 dashes Angostura bitters
- Premix equal parts Rittenhouse straight rye whiskey, La Quintinye Vermouth Royal Rouge and Bitter Orange & Ginger Oleo-Saccharum, and keep the mixture chilled.
- Add the three ounces of the premix and three ounces of NOLA blonde ale over cubed ice, then cap with crushed ice.
- Add dashes of bitters.
- Garnish with dehydrated candied leftovers from the Oleo, or simply an orange slice.
Bitter Orange & Ginger Oleo-Saccharum Recipe:
Skin of eight oranges, 250 grams of chopped fresh ginger and 500 grams of castor sugar. Place all the ingredients in a tupperware container that can be sealed airtight for 24 hours. Shake it every so often if you can, to muddle the macerated content to release the oils and juices. After 24 hours, strain out the liquid from the solids. Dehydrate leftover solids to use as candied garnishes.
I was compelled to create a cocktail that tells a story about the ethnic melting pot that is the French Quarter – or ‘The Old Square’ – of New Orleans, an area that we bartenders love so dearly. This cocktail brings together American, French and Carribean ingredients, and combines them with local NOLA products. The resulting drink is simple, refreshing and spicy.