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Friday Happy Hour: Help name this cocktailPosted May 4th 2007 4:04PM by Jonathan M. ForesterFiled under: Whisky, Lush Life, Cocktails, Trends, Happy Hour, Spirits, Liquor CabinetCan you help me name a cocktail? I'm looking for suggestions for a cocktail that was created recently. In many ways it is similar to several other recipes, but as far as I can tell it is unique enough to need a name.A few weeks ago I was sitting at the bar at Bookmarks, the rooftop bar/patio/lounge in the Library Hotel near Grand Central Station in NYC. I was chatting to The Cocktail Guru, Jonathan Pogash as he ran back and forth mixing around a dozen of more drinks a minute for the eager crowds of Friday post-work partiers. Jonathan Pogash is a VIP in the cocktail world where he consults, is the Director of Cocktail Development for Hospitality Holdings, who own and operate some of the most prestigious cocktail bars in NYC, such as The Campbell Apartment, The Carnegie Club, Bookmarks Lounge, and The World Bar. He also assists Gary Regan of Ardent Spirits, the famed writer and cocktailian. Several days a week Jonathan can be found behind the bar at The World Bar and Bookmarks where he makes a mean cocktail; either classic / traditional or new ones he personally designs.I had tried some of each of his new cocktail creations; and his versions of the old, traditional drinks; when I had a whim to ask for something to be custom made for me. I wanted something traditional in taste, but with a tasty twist. I wanted the flavor of whiskey deep and complex; with hints of sweet, bitter, and fruit. A drink I could sip on for a long time where each one was better than the last.The more I thought about it the more I realized I wanted it to be based on a Smoky Single Malt Scotch and I desired extreme complexity. We tossed some ideas back and forth and then Jonathan went to work. Laphroig Scotch was the base. It's deeply smoky, sexy, and smooth. Sweet and Dry Vermouth were added to add some sweetness and layers of flavor from the herbs and spices. Then both Angostura Bitters and Fee's Orange Bitters for complexity. This was all stirred gently on ice for 30 seconds before a fat twist of orange peel was flamed into the drink, given a good twist to release much of the oils, and dropped in as a garnish and to add further flavor.The first sip was delicious. Smoky, complex, with the tang of burnt orange oils floating to my lips. I stirred the drink some more and took another sip. The herbs from the bitters and vermouth became more evident as the drink slightly watered down from the melting ice. The next sip was better than the first. And so it went, on and on, each taste better than the last. The drink came together more and more over the next ten minutes. The orange peel gave forth additional citrus oils which tied the sexy smoke and herbs together into a powerful cocktail of masculine elegance. An amazing drink that slowly permeated my body and mind, wiping away the days stress, and relaxing me until I was sprawled happily back in my chair, conversing with those around me.Here is the approximate recipe, if you know of it by any other name let me know. or if you have some suggestions for a name, please post. The deadline for suggestions will be midnight on Sunday May 20, 2007. 4 oz. Laphroig Single Malt Scotch1/2 ox. Dry Vermouth1/2 oz. Sweet VermouthTwo dashes of Angostura BittersTwo dashes of Fee's Orange Bitters Stirred on the rocks, garnished with flamed orange peel, stirred into the drink.
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