by Henrik Steen Petersen
Sometimes a guests walks into the bar for a cocktail not feeling like reading the entire cocktail menu through, not able to figure out how the cocktails on the menu will taste, or maybe have chosen a cocktail based solely on the name (and been disappointed subsequently) too many times, and instead give the bartender free hands and some key words to what he or she is looking for and want.
Based on the same key words we passed that challenge on to some of the best bartenders of Copenhagen. The challenge was not to invent a new cocktail, but based on the keywords to propose a classic cocktail, a classic cocktail with a twist, a cocktail from the current menu, or perhaps a new cocktail the bar or bartender were currently working on.
First up was Ida Hjort, Honey Ryder at First Hotel Twentyseven, and the key words for the cocktail was “Make me a cocktail that is spirituous, bold and adventurous. Preferably based on a dark spirit and without dairy products.
Ida’s suggestion was a twist on the classic Sazerac:
“Since I work at a hotel bar many of my guests are residing at the hotel for business. Therefore, I imagine a mature male business traveler who have seen and tasted a bit of each at the hotels he have visited beforehand and stayed at. He enjoys a spirit forward classic cocktail, but also want to be challenged a little”, Ida explains, and continues: “I choose to serve him a Twisted Sazerac that Honey Ryder currently has on the winter menu. It is similar to the classic Sazerac but with the original cognac as the base spirit. Instead of sugar sweetness, I use rosemary syrup and cherry liqueur, as the sweet components goes well with cognac as well as gives the cocktail a twist.”
5 cl. Gautier VS Cognac
2 bar spoons rosemary syrup
2 bar spoons Cherry Heering
3 dashes Peychaud Bitters
Stirred over ice and served in a chilled old-fashioned glass added a lemon twist as garnish.
Thank you to Ida, and stay tuned for the next cocktail suggestion based on the same keywords.