Nomadic kitchen Vol.2 at VACANT Harajuku TOKYO

Nomadic kitchen Vol.2 at VACANT Harajuku TOKYO

料理研究家の野村有里さん主催のNomadic Kitchenの第2回めが

先日開催されました。今回のお食事は「鹿バーガー」。

 

Bar TRENCHでは、秋の収穫をテーマに、そして鹿バーガーによくあう

カクテルを数種類ご提供しました。

　　こちらは、「ホットスパイシーパンプキン」カクテル。

ラムベースのホットカクテルです。あつあつでお出だししました。

ちなみにこの日のBar TRENCHスタッフは、「収穫の秋」をテーマにした

装いでみなさまをお待ちしておりました。

All Spice Caqui Cocktail with Pimento Bitters 柿のカクテル

   A new bitters arrived on the trench shelf . Dale DeGroff's Pimento bitters !!! yes, exactly , a bitters made by the famous Mr"King Cocktail ". And what makes it more special , the pimento ( Jamaican word for all spice) bitters were made in collaboration with the renowned absinthe distiller T.A Breaux ( Eduard , Vs 1898 , Nouvelle-Orleans , Jade 1901 absinthes , Perique Tabacco liqueur ) .

   The Pimento bitters suits well in some 19th century style cocktails like Mai-Tai , Tikis , Old Fashions and  Sazeracs . And in modern cocktails too . Definitely it will give you a extra spice accent in your cocktails and straight spirits . Just have a try to se e the difference .


  As the Fall calls for 柿 Caqui ( Persimmon) fruits why not a cocktail :

 All Spice Caqui 　柿とオールスパイスのカクテル

 - Reposado Tequila - 30 ml

 - 43 Liqueur (Spain) - 10 ml

 - half Caqui fruits cutted in pieces .

 - 3 dashes of Pimento bitters .

 - Gratted All Spice for garnish


  - Muddle all ingredients in a glass , add some ice . garnish with some gratted All spice .


 A super quick and easy to make cocktail .  A good recommendation for this Japanese Fall .


 Cheers!!! 

SAPORE MONTENEGRO Cocktail with forbidden bitters

     It's time to enjoy the Cherry blossom festival (hanami) . In a couple of days the cherry trees is going to be in their peak. Nothing better than a spring cocktail .

     This cocktail came up last week when one of the Hatos Bar crew made a request with something strong , sweet but not too fruity and with a lot of flavor . As we are in spring , just before the hanami, here we go :


     SAPORE MONTENEGRO


     - 30ml - glenmorangie original 10 y
  
     - 15 ml - Amaro Montenegro

     -  3 dashes - Miracle Mile Forbidden Bitters .

     -  Garnish- yellow rose petal 


     -  Stir all ingredients in a mixing glass and pour in a chilled cocktail glass .


    Amaro Montenegro is made with over 40 types of herbs such as coriander , pekoe tea , cucumber , orange peel and red cherries . And with its Flowerish perfume kind of aroma, toguether with the Glenmorangie soft and sweet butterscotch & toffe like character and Miracle Mile forbidden bitters to make the final connection between the whisky and the herb liqueur we got a sweet and aromatic cocktail perfect for the Cherry blossom festival season .

  Salute !!!

  Bar Trench Tokyo (R)


    
   

SPEAKEASY COCKTAIL - An twist on the Sazerac

   If Sazerac is your favorite drink and if you want to try something in the same line , this is "THE COCKTAIL":   SPEAKEASY .

   This recipe is a twist on Sazerac  adapted by the italian bartender Oscar Quagliarini from the Juleps New York bar in Milan . The cocktail Speakyeasy was soo good that I decided to make as well with some arrengements since we didn't have the bitters from the original recipe . Instead we used Bob's bitters . The result was awesome .

  It is surprising how Ardbeg macthes well with all the ohters ingredients . We have the right amount of smokiness , the after taste is quite aromatic with the presence of chocolat , absinthe and the sweetness of Vanila .

SPEAKEASY

first rinse an old fashioned glass with absinthe ( we used Artemisia Capricieuse 72) , then pour it out .

1 sugar cube
4 drops of Chocolate Bob's bitters
4 drops of angostura

- in a mixinglass with the sugar cube and bitters , crush all ingredients . Add one spoon of  soda to dissolve better the sugar . Add some clear ice in the mixing glass .

40ml Ardbeg 10 years
1/2 bar spoon - Galliano

- ad the ingredients in the mixing glass and stir well .
- pour into the absinthe-rinsed old fashioned glass with ice .

garnish : flamed orange peel .

And then get ready to drink one atfer another .

 

      Thanks Oscar Quagliarini for this amazing cocktail .

       Cheers!!! Bar Trench Tokyo 

DR MEDICINE # 2 - Grenadine Employees Only

     The beginning of this year one of the  Bar Tram & Trench members had a chance to go to New York and visit many bars around town . We got a bunch of new gifts and one I would like to mention today is  the EMPLOYEES ONLY GRENADINE .

    Employees Only(on the road since 2004) is a bar in New York which revives the speakyeasy era of cocktails with an adaptation for nowdays taste . They produce as well a range of artisanal products like Lime cordials , Bloody Mary mix , Grenadine and others .

    The EO Grenadine is not only a color enhancer for cocktails . It has a deep spice flavour wich can give an enormous enhancing in your cocktails .


    Just before we finish using the whole bottle I came up with this quick&easy to drink cocktail 

   
    DR MEDICINE  # 2


    - 15ml - dark aged rum ( I used Pampero )
    - 10ml - angostura
    - 15ml - EO Grenadine
    - 10ml - Fresh lemon juice
    -   8 dashes - Bob's Bitters Orange&Mandarin
    -  up with soda
    -  Garnish - Orange Peel .

    - Mix all ingredients in a shaker , shake well and pour in a chilled small rock glass . Add the soda . Add a small piece of ice . Garnish with Orange Peel .

     This cocktail was created to be drunken quick&easy . When you add the soda a thick form will comes up which it will give an creamy sensation . Sweetness , sourness , bitterness will be all there . Like drinking a medicine with pleasure .
      The alcoholl percentage is quite low  . In any need to have a bigger kick add more rum .

    
    Cheers!!! Bar Trench (R)

       

    

SELETA MARTINEZ COCKTAIL

     It is a quite rainy day in Tokyo to start our monday and to start our week I was in the mood for one of my favorite cocktail , MARTINEZ but at the same time I was in the mood to have one of my favorite cachaca , SELETA . In the doubts of which one to choose I decide to have both in one . The results : SELETA MARTINEZ COCKTAIL .

    Martinez cocktail is a quite old cocktail . Its origin still a bit unclear but in1887 Jeremiah Thomas book "The Bar-Tender's Guide" was the first book to be found with the recipe . Some says "Professor Thomas" created this cocktail for a traveller who was on the way to the town Martinez , California . The cocktail consists in genever gin,sweet vermouth,maraschino liqueur and back on the days Boker's bitters .

   Seleta is a brasilian artesanal cachaca which it can be found in Japan as well . Made in the town of Salinas ( Mecca of artesanal cachacas ) and aged with Umburana barrels . Cachaca Seleta producer is a famous man in the cachaca world known as "Captain Toni "

 

    SELETA MARTINEZ COCKTAIL

   -  30 ml   cachaca Seleta

   -  45ml    Antica Formula

   -  5  ml    Luxardo Maraschino

   -  2 dashes of Boker's bitters

   -  2 dashes of chocolate Bob's Bitters ( it can be found in some specialized stores in Tokyo )

   garnish  - orange peel

    .Stir all ingredients in a mixing glass with ice ( choose a good clear ice to avoid to have a watery cocktail ) pour in a chilled cocktail glass . 

      

    The tasting notes of this cocktail is amazing . Seleta itself suits quite well with chocolate and orange peel and the Umburana wood has a quite after taste presence . All together with the sweet vermouth , marasquino and the bitters we have a cocktail a rich and complex in its aroma and taste . 

    I recommend for all Martinez lovers to try once the Seleta Martinez .

   Big Cheers for Captain Toni & Professor  Jerry Thomas !!!

   Bar TRENCH Tokyo 

   

    

Jamaican Beff Jerk Cocktail

    It's monday , first day of the week and  most of the bars around the world starts the night in a slow pace .
    Tonight we start the night 20 minutes before we open with 2 long timers regulars .

    Planning to go to dinner right after , the 2 regulars first&second drink were a Bloody Ceaser and then came the last request : can I have a smoky fresh soup kind of drink without tomato ?

   Feeling that the dinner that night was going  to be posponed I came up with this monday starter of the week cocktail .

   Jamaican Beef Jerk cocktail


   -white jamaican rum (lemongrass infused) - 15ml
   -vodka - 30 ml
   -fresh squeeze grapefruit - 90 ml
   -Laphroig 10 years - tea spoon
   -Bitter end Jamaican Jerk - 3 dashes
   -Celery Scrappy's bitters- 2 dashes
   -Garnish: mix of salt,blackpepper,celery salt- glass rim
   -2nd Garnish : piece of beef jerk

   .shake: rum,vodka,grapefruit,celery bitters and pour into a rock salt mix rimmed glass .
   .add: 3 dashes of Jamaican jerk bitters & 1 tea spoon of Laphroig 10 years .
   .Finalize with a piece of beff jerk for the costumer give a bite before drink .


   And here we go. We have a smoky fresh soup kind of drink .

   That's our Monday starter cocktail .

   Cheers!!! Bar Trench (R)


   Ps: What's happened with the costumers dinner? . It was canceled . And a couple of cocktail requests came after that .


 
   

  

Time for a SHISO MOJITO .

Bar Trench's Shiso Mojito

     If you want to have a change and try something as refreshing as the Cuban Classic Mojito . We would recommend one of the mojito's variation : SHISO MOJITO .
     Shiso leaves , also called Japanese Basil leaves or Japanese Mint leaves , are  often used as garnish in Japanese restaurants . Shiso are that green round and pointy  edged leaves that's smells good but you don't know if you should eat it or look at it .
     Here in Japan would be easier for you as you can find Shiso leaves in any supermarket .

     SHISO MOJITO

    - White Rum ( I choosed "Santiago de Cuba") - 45ml

    - Shiso leaves - 4~5 leaves

    - Fresh Lime juice - 15 ml or quater cut lime

    - Sugar - 2 bar spoon .

    - Soda


     -  Combine  shiso leaves , the lime juice  and sugar in the glass and muddled slitly . Add the white rum and crushed ice in the glass . Mix with the bar spoon  . Top with soda ( wilkinson ) . Garnish with a Shiso Leave . optional : yuzu peel on the top to give a citrus aroma .


     Cheers !!! Bar Trench

Middle of Spring with Marolo Grappa & Camomile

 

    Middle of spring ,  the temperature is getting agreeable , flower and green everywhere  and by consequence of all that excitement sometimes we exceed a bit on the food . A good after meal digestive liqueur would be a nice choice .

    With all that flowers around us , we would recommend  an Italian liqueur  made with grappa & camomile . But don't turn your nose thinking of those bad experiences you had with cheap , nobody ever heard , made in Italy grappas which reminds you the taste of  petrol or gasoline . All that complex is about to be broken . We are talking about a fine and hand-crafted  liqueur obtained from the infusion of camomile blossoms in grappa made from fresh Piemontese Nebbiolo grapes and letf to sleep for 11 months .

  Marolo Grappa & Camomile , distilled by Distilleria Santa Teresa in Alba . 

  You can perfectly , without been afraid , enjoy it neat , on the rocks or even in cocktails like the Chamomile Cocktail  from Jim Meehan , NY

  Perhaps with Marolo Grappa & Camomile is a good introduction to start to like Grappa .


  Cheers !!! Bar Trench (R)  

  

Valentine with the Aztec Emperor Montezuma ヴァレンタインとアステカの王様

Emperor  Montezuma II ( born ac 1480 , reigned 1502 - 1520 )

  The favorite drink of Aztec Emperor Montezuma II  (1502 - 1520 )  was a chocolate base  drink with chillies , spices , vanilla and wine  , with a froth consistency and it was served cold .

  "The divine drink , which builds up resistance and fights fatigue . A cup of precious drink  ( cocoa ) permits a man to walk for a whole day without food . "    - Montezuma II .

  "XOCOATL"  was the name of this Aztec cocktail , which means "xoco" ( bitter ) and "ATL" ( water )

   People have been drinking chocolate for a long time .  Some records date back  before THE OLMECS (around 1500 BC to 400 BC ) ,  the Mayans  used to grew cacao trees at the backyard , and the Aztecs used to drinks their " xocoatl " . Only in the16th  century  the chocolate  arrived in Europe , after the Spanish conquest of the Aztec Empire .

    It didn't take so much time until  someone came  up with the idea to ad milk , ad sugar , serve it hot , and after hundreds and hundreds years later people still drinking ,   making chocolate cakes , making chocolate ice creams , etc etc etc .

    Very soon is the Valentain's Day  , and inspired by the Montezuma  Xocoatl  we decide to make a  modern adaptation of his favorite drink .



アステカの皇帝さまモンテツマ二世（1502-1520)のお気に入りはチョコレートベースで唐辛子、スパイスにバニラとワインでできており泡がのった冷たい飲み物でした。

”抵抗力と疲労にきく神聖な飲み物である。貴重なカカオの飲み物を一杯飲めばご飯抜きでも一日中歩き続ける事ができる。” - Montezuma II

"XOCOATL"はこのアステカのカクテルの名前で，苦い水の意味です。

チョコレートドリンクは長い間飲み続けられています。
ある記録では紀元前1500年～400年のオルメク時代の前、マヤ人たちはカカオの木を育て，この苦い水カクテルを飲んでいたそうです。
スペインがアステカを侵攻した後の16世紀になって初めてチョコレートがヨーロッパに入ったのです。

チョコにミルクと砂糖を加えて温めて飲むことを思いつくまでにそう長く時間はかかりませんでした。
そしてその後何百年もの間それを飲み、チョコレートケーキを作りアイスを作りいろんなチョコレート何とか、、をつくっています。
ヴァレンタインデーが来るのでモンテズマのXocoatl に触発されて彼のお気に入りドリンクの現代版をつくってみました。

FOR " MONTEZUMA " cocktail - to fell like a king .

   " For MONTEZUMA " cocktail

-Red Wine - 45 ml ( cabernet - sauvignon )

-Galiano - 10 ml

-Mangalore - 10 ml ( a chilli , cardamom , cinnamon , spices mix liqueur )

-Chocolate powder ( not sweetened ) - 1/2 bar spoon

-a bit of cinnamon powder

-a bit of red chilli powder .

-little slice of ginger .

-mix all ingredients in a shaker , including the slice of ginger ,  shake well and pour in a glass . Fill up with extra dry ginger ale . Garnish with a slice of Ginger , Strawberry suits well too .

   Emperor Montezuma used to drink  many goblets  per day , specially before war combat  and before going to his harem . It was believed that "xocoatl" drink was an aphrodisiac , very often used in that time to give energy and enhance the sex libido.


材料とショウガのスライスをシェーカーに入れ
よく振りグラスに注ぐ。エキストラドライ ジンジャーエールで満たす。
ショウガを飾ります。イチゴもよく合います。

モンテズマ皇帝は毎日これをたくさん飲みましたが、
特に戦争の前とハーレムに行く前によく飲んだそうです。
"xocoatl"には催淫効果があると信じられており、
精力と性欲をたかめるために当時はよく使われていたそうです。

Image of Montezuma II

   Enjoy it and fell like a King !

   Cheers to Montezuma !!!


ぜひ飲んで王様気分を味わってみて下さい！
モンテズマ皇帝に乾杯！！！

   Bar Tram & Trench (R)




 

Hendrick's seminar in Japan 日本にてヘンドリックスジンの講習会

Hendrick's bottle candle

11 types of herbs samples

                                         

Hendrick's Tea Time pot

    Last Thursday ( 11/11/2010)  TRAM & TRENCH CREW went to check out a quite different gin seminar from the scothish Hendrick's gin .

    The Hendrick's seminar was held in a kind of secret place , in a hard to find place between Ebisu & Nakameguro . It took us a while to find it until we saw a rose leafs trail in front of a old Japanes building . Following the rose leafs trail upstairs , little by little we could feel the smell getting stronger and stronger . A 1920's kind of music was flowing in the air . By this time we could feel that we would face to something unusual .

    We arrived in a room with vintage furniture smelling gin , cucumber and rose . It  was a impressive impact at first .

    The Hendrick's  Ambassador Sir " J " started with a little gin history . The early times ,  the tonic history , the prohibition , etc .

    And than came the part of what is inside Hendrick's gin . Hendrick's gin is made  of  11 differents herbs : Cubeb Berries ( From Indonesia and spice Islands ) , Meadowsweet ( from Northern Europe ) , Coriander ( from Eastern Europe and Morocco ) , Orris Root ( aged 2 to 3 years , from Peru and Morocco ) , Juniper ( from Italy and Servia ) , Angelica Root ( from France and Belgium ) , Orange & Lemon Peel ( from Spain ) , Chamomile , Elderflower and Caraway Seeds . All those ingredients are  distilled in 2 types stills system using a Bennet Still and Carter-Head Still ( 19th century still ) . That's also one of the reasons that makes the gin flavor special . But the main difference is after the gin distillation , when cucumber and rose leafs are added . That gives the unusual Hendrick's gin taste .

    Ambassador Sir " J " also showed us some gin cocktails like hendrick's gin&tonic (with cucumber for sure ) , martinis , Gin Basil Smash ( using basil leafs ) , red Snapper ( special tomato juice mix , hendricks , spices and cucumber ) but the star of the night was the TEA TIME gin pot , server in a chill tea cup ( chamomile tea , elderflower liqueur , lemon , hendricks ) recipes you can check here .

    After all those roses , cucumbers , and aromatic spices , a love for the unusual starts to be born ...

    Cheers!!!

    " R " TRENCH

     PS : next time I would like to see the CUCUMBER MOBIL( green vintage car with a Bar on the trunk ) , they didn't bring to Japan .

ーーーーーーーーーーーーーーーーーーーーーーーーーーーーーー

先週木曜日、Tram&Trenchクルーはちょっと変わったジン、ヘンドリックスジンのセミナーに参加してきました。

ヘンドリックスジンのセミナーは中目黒と恵比寿の間にある

秘密の場所で開催されました。

そこにたどり着くにはちょっと時間がかかります。

（古い日本の建物の入り口からバラの花びらで床に描かれたラインをみつけるまでは。）

このバラのラインを階上までたどって行くとだんだん香りが強く感じられるようになりました。

２０年代の音楽がただよっています。

この時点でもう何か普通じゃないことに直面していることがわかります。

ジンとキュウリ、バラの香りがして、ビンテージ家具のある部屋へと

たどり着きました。最初の印象的な衝撃でした。

ヘンドリックスの親善大使J卿がジンの歴史、昔話、トニックの歴史、

禁制時代などなどの話からスタートしました。

そしてヘンドリックスジンの製法や原材料についての話になりました。

ヘンドリックスジンは１１種のハーブ類からできています。

キュベブ（インドネシア）

ミドウスイート（北ヨーロッパ）

コリアンダー（東ヨーロッパとモロッコ）

オーリスルート（ペルーかモロッコ産、２、３年もの）

ジュニパーベリー（イタリアとセルビア）

アンゼリカ（フランス、ベルギー）

オレンジ、レモンピール（スペイン）

カモミール

エルダーフラワー（にわとこ）

キャラウェイシード

これらの原材料はベネットスティルとカータースティルという

２種類の蒸留釜にで蒸留されます。

これもジンの香りを特別なものとするためのものです。

しかしいちばん違いを決定づけるのは蒸留したあとに

キュウリとバラを添加するところです。

これが普通じゃないヘンドリックスジンのテーストをつくるのです。

アンバッサダー　J卿はヘンドリックスジン＆トニック（もちろんキュウリ入り）、マティーニ、バジルスマッシュ（フレッシュバジルリーフを使います）、

レッドスナッパー（特別に用意したトマトジュース、ヘンドリックス、スパイス、キュウリ）といったカクテルの実演もしてくれました。しかし今夜のスターはティータイムジンポットです。冷たく冷やしたティーカップにて供されます。（カモミールティー、エルダーフラワーリキュール、レモン、ヘンドリックスジン）

レシピはこちらからチェックできます。

バラとキュウリとスパイスと、、、そして普通じゃないものに対する愛が芽生える。

カンパイ！！

今度ぜひ今回日本に持って来なかった”キューカンバ モバイル”

（移動キュウリ？トランクをバーに改造してある緑のヴィンテージクラシックカー）

をみてみたい。

（R）Bar Trench - バー トレンチ