The Last Word
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Bar Keeper in Silver Lake announced its latest Bar Keeper Mixology Friday (Feb. 1., 7:30-10:30 p.m.). And they’re featuring a cocktail called the Vieux Mot -- the recipe is from PDT in New York, which I included in a cocktail story in November. It’s my favorite cocktail -- a classic-cocktail adaptation by PDT bar manager Don Lee (although we cut back on the simple syrup, to 0.25 ounce; see the recipe after the jump). I love the color, and the pretty grapefruit peel and passion fruit aromas that come through from the St-Germain liqueur.
It was Robert Cooper, the creator of St-Germain, who told me that the Vieux Mot is actually a variation of a classic cocktail, the Last Word. But I like the Vieux Mot (‘Old Word’) even better.
We ran another recipe from PDT, the Martinez (recipe after the jump). That one was fantastic too -- gin with a good dose of Carpano Antica Formula vermouth. That stuff is amazing!! It’s a sweet red vermouth that’s great on its own as an aperitif.
One recipe we didn’t publish with the print story was La Rosita (but see the recipe after the jump) -- it’s an intriguing mix of tequila, vermouth and bitters. Another to add to your repertoire.
Bar Keeper, 3910 W. Sunset Blvd., Silver Lake, (323) 669-1675.
-- Betty Hallock
Vieux Mot
(All recipes from PDT)
1.5 ounces Plymouth gin
0.5 ounce St-Germain elderflower liqueur
0.25 ounce simple syrup (1-to-1 ratio sugar to water)
0.75 ounce fresh lemon juice
Add all of the ingredients to a mixing glass filled with ice. Shake and strain into a chilled coupe. No garnish.
Martinez
1.5 ounces Beefeater gin
1.5 ounces Carpano Antica Formula vermouth
0.25 ounce Luxardo maraschino liqueur
2 dashes Fee’s orange bitters
Add all of the ingredients to a mixing glass filled with ice. Stir and strain into a chilled coupe. Garnish with an orange twist.
La Rosita
1.5 ounces Don Julio Reposado tequila
0.5 ounce Martini & Rossi sweet vermouth
0.5 ounce Noilly Prat dry vermouth
0.5 ounce Luxardo bitters (Campari will do just fine)
1 dash Angostura bitters
Add all of the ingredients to a mixing glass filled with ice. Stir and strain into a chilled coupe. Garnish with an orange twist.
