Τρίτη, 29 Σεπτεμβρίου 2009

What's That Cocktail Menu About? (part 2)

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*Tommy's Margarita:

Tommy's is a mexican restaurant in San Fransisco and the world's best tequila bar in the world. It has also pours the most extensive collection of 100% agave tequila outside of Mexico .

According to  Mexican laws a spirit can be named TEQUILA, when is the 100% distill product of the Mexican native plant called Blue Agave. (Agave Azul Weber Tequilana). In a few words these are the most quality tequilas, and actually are the only ones that you will find at Baba Au Rum! So please trust our suggestions about tequila when you find out that we dont have your favorite popular (but not really quality...) tequila.

We make Tommy's Margarita mixing 100% de Agave Tequila, fresh lime juice and organic agave nectar. Fresh crispy and classic.

Agave nectar is a natural sweetener commercially produced from several species of the Agave plant.  It can be produced in specific Mexican  states

pertaining to certificate of origin!

blue-agave-arandas_3226_r2 Blue Agave plants in Jalisco Mexico

 

At Baba Au Rum we have a small but appreciable collection of the best 100% blue Agave Tequilas.  You can choose one of them to make your own Tommy's Margarita, or enjoy it neat.

Blanco (Silver or Plata) Tequilas are generally unaged but can be aged up to 60 days.

Reposado Tequilas are  aged for a minimum of 2 months up to 1 year in any size oak containers.

Añejo Tequilas are aged for a minimum of 1 year in barrels no larger than 600 liters in size!

     BABA AU RUM  TEQUILA MENU

DON JULIO Silver, Reposado and Anejo

JOSE CUERVO  Reserva De La Familia

JOSE CUERVO Traditional

HERADURA Silver and Reposado

PATRON Silver, Reposado and Anejo

CASCO VIEJO  Plata, Reposado

CORRALEJO Silver, Reposado and Anejo

DON AUGUSTIN  Blanco, Reposado, Anejo

MARACAME  Plata, Reposado, Anejo

 

* THE ZOMBIE:

This is our star- cocktail the one that you really loved during the summer months, our tribute to the famous TIKI era ! (California 1930's!)

See full article in Baba's blog following the web address:

http://babaaurum.blogspot.com/2009/05/zombie-inside-me.html

And what about the rums we use for the Zombie blend. That's is our secret, but you can be sure they are the best!

In the following days we will have a full homagge to our Rum Menu that now includes about 100 Rum labels from all over the globe, by far the biggest in Greece and one of the most  important around Europe!!!

 

* BRANDY CRUSTA:

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This is a New Orleans classic cocktail founded in 1840's-50's and one of your most beloved cocktails in our Bar.  We can say its the grandfather of later famous cocktails such the Sidecar, Margarita and Cosmopolitan! 

Baba Au Rum is the first Greek Bar that ever made this cocktail for its intellectual clientele!

Perfect quality Brandy, Maraschino liquer, our homemade bitters among other ingredients, served in a cocktail glass rimmed with sugar and garnish with a spiral of orange (or lemon if you wish)

(to be continued...)

Σάββατο, 26 Σεπτεμβρίου 2009

What's That Cocktail Menu About?

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And here is the Baba Au Rum's  summer- autumn cocktail menu!  Within the last six months that Baba Au Rum Bar is open, we printed 300 copies

of that beautiful cocktail book-menu, a piece of our soul...

SIX COCKTAILS THAT YOU HAVE TO TASTE (AT LEAST) ONCE IN YOUR LIFE!

* In case you are wondering, these are the 6 cocktails we believe you should try at least once in your life:

Juleps, Sherry Cobbler, the Ramos Gin Fizz, the Original Zombie, Tommy's Margarita, and a Crusta!

*MINT JULEP:

   A blend of Bourbon whisky,  Rye Whisky, and VSOP Cognac(!) shaking with fresh mint, simple homemade syrup and bitters, served in  the traditional Julep Cup with lots of crushed ice and thin pineapple slices on the edge!

                   This is a classic old American cocktail!  We use one the most quality bourbons , called Woodford Reserve, Wild Turkey Rye whisky, and Courvoisier VSOP cognac . VSOP  means "Very Special  Old Pale, where the youngest brandy is stored at least four years in cask, but the average wood age is much older.  (according to the Bureau National Interprofessionnel du Cognac)

  (See also http://babaaurum.blogspot.com/2009/04/dear-travelers.html)

*SHERRY COBBLER:

   Founded around 1830's,  that was the first cocktail that people used a straw to drink it!   Harry Johnson  a professional bartender for most of his life and author of the legendary "Harry's Johnson bartender's manual"  said around 1880, that Sherry Cobbler was the most popular cocktail in the United States!             

                We make it, mixing Dry Sherry, Caribbean fruits, grated nutmeg, and on the top we float Myer's Jamaican  heavy dark rum!

                Talking about Sherry, keep in mind that we are not talking about Cherry liquer! Sherry is a fortified wine  made from white grapes that are grown near the town of Jerez in Spain.  I strongly recommend a glass of good  "Fino Sherry" before your dinner, or an "Oloroso Sherry" after that. Oloroso means "άρωματικό"  for the Greek friends!

"Martin Chuzzlewit," Charles Dickens, 1844

"This wonderful invention, Sir...it is called a Cobbler. Sherry Cobbler, when you name it long; Cobbler when you name it short."

 

*RAMOS GINN FIZZ:

Mr Henry C. Ramos  was the owner and founder  of the famous Imperial Cabinet  Bar, in New Orleans 1888!

He is also the founder of this legendary cocktail, the most popular in the States after the end of the drink prohibition in 1933.

We make this Fizz mixing Plymouth Gin, fresh lemon juice, homemade syrup, egg white, fresh cream, and a few dashes of  "The Bitter Truth" Orange Flower Water, which is the ingredient that makes the difference!  Soda on the top.

Orange flower water is a clear, perfumed distillation of fresh bitter orange blossoms.

 

Ramos Bar!!!

to be continued....