Nesha Korak cocktails - New York News

Nesha Korak cocktails

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Mixologist Nesha Korak of Cafe Tallulah on Columbus Ave. in Manhattan prepared cocktails perfect for summer.

http://cafetallulah.com

The Maximilian

Tequila shaken long with fresh lime juice, agave nectar, absinthe bitters and egg whites. Served up with peychaud bitter drops.

Glass: Cocktail

Tasting Notes:

Dominant Flavors: Tequila and citrus

Body or Mouth feel: medium body with creamy texture

Dryness: medium

Complexity: medium-high

Accentuating or contrasting flavors: Absinthe and bitters

Finish: long oaky and sweet & sour finish

 

Ingredients

1 3/4 oz Tequila

1 oz Lime

3/4 oz Agave Nectar

1/4 oz absinthe bitters

1 egg white

3-4 drops of Peychaud's Bitters, for garnish

Directions:

Shake hard with 4 or 5 ice cubes (so as to whip the drink but not dilute), strain into a cocktail glass. Dash with baby drops of Peychaud's bitters.

 

Matahari

Cognac shaken with home-made Chai infused Italian (Sweet) Vermouth, fresh lemon juice and pomegranate juices. Served up with dry rose buds for garnish

Tasting Notes

Dominant Flavors: deep red pomegranates with roses on the nose

Body or Mouth feel: rich body, full mouth feel

Dryness: medium

Complexity: high

Accentuating or contrasting flavors: chai, cinnamon and clove interweave

Finish: black tea lingering spicy finish

Glass

Cocktail

Ingredients

1 1/4 ounces Pierre Ferrand Amber Cognac

1 ounce EO Chai-infused Vermouth (recipe below)

3/4 ounce freshly squeezed lemon juice

1/2 ounce simple syrup

3/4 ounce POM Wonderful juice

3 dried organic rose buds

Directions

Put all ingredients into a mixing glass. Add large, cold ice and shake vigorously. Strain into a chilled cocktail glass and garnish with rose buds.

 

Fraise Sauvage

Gin shaken with home-made strawberry puree, lemon juice and simple syrup. Served straight up and topped off with Champagne

Ingredients

1 1/4 ounce Plymouth Gin

1/2 ounce freshly squeezed lemon juice

1/4 ounce simple syrup

1/2 ounce Wild Strawberry Puree (recipe below)

2 ounces demi-sec Champagne

1 half strawberry, for garnish

Directions

Pour all ingredients except Champagne into a mixing glass. Add large, cold ice, cover and shake vigorously for 7-8 seconds. Pour champagne into a chilled cocktail-martini glass and pour the cocktail over it. Garnish with half a strawberry.

 

The Gilbert Cocktail

Pisco shaken with muddled concord grapes, lightly oaked chardonnay, lemon juice and simple syrup. Garnish with champagne grapes.

Glass

Cocktail Coupe

Tasting Notes

Dominant Flavors: Brandy and grapes

Body or Mouth feel: light bodied, refreshing

Dryness: medium

Complexity: medium complexity

Accentuating or contrasting flavors: Light oak from the chardonnay

Finish: long tannins from grape skins

Ingredients

10 red Concord grapes muddled

1 ounce Bar Sol Pisco Italia

1 ounce Chardonay - lightly oaked

¾ ounce fresh lemon juice

½ ounce simple syrup

Champagne Grapes for garnish

Direction:

In a mixing glass muddle grapes, add remaining ingredients, add ice, shake hard and strain all contents into a cocktail coupe. Garnish with champagne grapes.

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