3 Modern Classics | Cocktail Limelight

This week we are going to be exploring some modern classics featured in the latest book by New York Times cocktail writer, Robert Simonson. His book Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drink is absolutely packed with incredible drinks, so tune in as we showcase three of our favorites.
TODAY'S RECIPES
FRENCH PEARL
2oz | 60ml Gin
3/4oz | 22.5ml Lime Juice
3/4oz | 22.5ml Simple Syrup
1/4oz | 7.5ml Absinthe
12-15 Mint Leaves
METHOD: Shake
GLASSWARE: Coupe
GARNISH: Mint Leaf
DEMOCRAT
2oz | 60ml Bourbon
3/4oz | 22.5ml Lemon
1/2oz | 15ml Peach Liqueur
1/2oz 15ml Honey Syrup (1 to 1)
METHOD: Crushed Ice
GLASSWARE: Collins
GARNISH: Lemon Wheel & Mint Sprig
ANCIENT MARINER
1oz | 30ml Dark Jamaican
1oz | 30ml Demerara Rum
3/4oz | 22.5ml Lime Juice
1/2oz | 15ml Grapefruit Juice
1/4oz | 7.5ml Pimento Dram
1/2oz | 15ml Simple Syrup
METHOD: Crushed Ice
GLASSWARE: Collins
GARNISH: Lime Wheel & Mint Sprig
Order a copy of "Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drink" for yourself: www.amazon.com/gp/product/198...
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Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.
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[@AngryCocktails]

I like the sound of the French Pearl

[@BartenderAtLarge]

Audrey Saunders never fails with bringing forth the s-tier bangers!

[@filmsaavy]

Gonna make me a French Pearl tonight! Two of favorite drinks in that book were created by YOU!

[@BartenderAtLarge]

You will have to let me know how you like it. That one is one my favorites!

[@adtroy]

Great episode. Love the Ancient Mariner, especially with Hamilton Navy Strength rum.

[@BartenderAtLarge]

To be fair, Hamilton Navy Strength makes everything better 😋

[@jeffdonegan2062]

I’d say do Tropical Standard- new book, really great.

[@BartenderAtLarge]

We just might have to do that next! Garret is going to be in town soon. Maybe we bring him on for it?

[@jeffdonegan2062]

@@BartenderAtLarge naturally- sounds killer.

[@jeffdonegan2062]

@@BartenderAtLarge without a doubt. He goes into a lot of detail in that book, from the easy to approach to more complicated and technical. He did great on Educated Barfly as well.

[@pilcalmio]

I'd love to see you make some drinks from Paddy Drinks. Irish Whiskey doesn't get enough love!

[@BartenderAtLarge]

Say no more, fam. I got you: www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiV982miJH_AhVHlGoFHa8mA_4QtwJ6BAgOEAI&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DL7072B-8Bc4&usg=AOvVaw1bNrAldOd6pyB0UTgViXsy

[@jonaslandau515]

Great fun I def wanna pick up that book. I loved your interview with Tim McKirdy on your modern classic the Pina Verde. I made one it was delish but here’s my question : I don’t love all the junk in coco lopez so do you have any hacks for creme de coconut without the emulsifiers, stabilizers and other stuff? Cheers! Keep up the good work!

[@BartenderAtLarge]

I don't have it on me right now, but Martin Cate's Smuggler's Cove book has a great recipe for homemade coconut cream if my memory serves correctly!

[@jonaslandau515]

@@BartenderAtLarge I think I I might have come up with a hack. Let me know what you think. I took 2 cans of organic coconut milk and I scooped the firm stuff that congeals at the top of the can, leaving the water behind. It was actually one can and about half of what was in the other. I heated it slowly to liquefy it, added a half cup of sugar and stirred till it dissolved. That's it. The texture seemed perfect, thickens a bit more when it cools and it stays liquid in the fridge. I used it in the version I tweeted about with the Faccia Brutto Centerbe in place of the Green Chartreuse, blasphemy I know but it's all I had. I thought it worked great. I'll look up the version you mentioned above. Cheers!

[@mattmathai]

Nice. All three are on my "make real soon" list. Thanks. Actually, I might make the French Pearl tonight. I've never got wrong making one of Audrey's cocktails

[@BartenderAtLarge]

Audrey is one of the all-time greats and so is that drink!

[@mattmathai]

@@BartenderAtLarge I tried it and found that the 0.25 oz absinthe a bit much for my palate. Will try again w/ just a rinse. I like the flavor combination, though