Elixir de Cognac

Elixir de Cognac:

1.5 oz. Cognac (Pierre Ferrand Ambre) 
.5 oz Creme de Cassis (Matilde) 
.5 oz Pineapple Gum Syrup (Small Hands Food) 
1 oz lemon juice 
1 egg white
wide lemon zest

Shake and serve over ice. Garnish with lemon zest

This recipe is attributed to H. Joseph Erhmann, the owner and mixologist of Elixir in San Francisco. This was a favorite of our tasting panel, and is moderately replicable, the most obscure ingredient of pineapple gum syrup can be found at Small Hand Foods. The Pierre Ferrand Ambre Cognac provides a rich canvas to build upon, and the full ounce of lemon juice helps to cut though the richness in what results in a cocktail from the sour family despite the sweetness of the cassis and the pineapple gum syrup. The egg white and the pineapple gum syrup create a wonderful thick cream foam with a pineapple nose, which acts as a welcome accompaniement to the tart blend of spirits and juice below. The cocktail reminded me of the the now defunct Seattle cocktail lounge Vessel's French 75, made with maple syrup foam. This cocktail involves less molecular mixology work, and provided you can find the ingredients, should be required drinking. 

Yeyo Tequila and the Executive Sunrise

Executive Sunrise:

1.5 oz tequila (Yeyo)
4 oz orange juice (blood oranges)
2 tsp creme de cassis (Mathilde)

Almost fill collins glass with ice cubes. Add tequila and orange juice and stir well. Add cassis.

The number of new high quality tequilas currently available is simply amazing. One of the first new entrants to the field that we had the opportunity to experiment with was Yeyo Tequila imported from a 4th generation master distiller in Jalisco, (relatively) locally through Beaverton, OR. The styling and branding reminded us of something a young-executive would enjoy, hence the Executive Sunrise from Gary Regan's Bartenders Bible. The recipe calls for regular orange juice, but all we had on hand was blood oranges (moros) so a darker sunrise (in true Portland fashion) was in order. The blood oranges have a bit more tartness than traditional oranges that went very well with the slightly sweet and tangy Mathilde Creme de Cassis. The tequila is very mixable, with a very smooth sip and pleasant briny peppery finish. Yeyo tequila is also quite drinkable neat, with little burn (especially for a silver) and full agave flavor.