Recipes of Simon Difford’s presentation “Best of Difford’s Guides” at the BCB 2008

Von barworkz@mac.com | Oktober 13, 2008 um 11:14 | Keine Kommentar | Allgemein | Tags: BCB, Difford's Guides, Simon Difford

You won’t find a lot of bars theses days that don’t have one of Simon Difford’s "Difford’s Guides" being used as a recipe encyclopedia by the bartenders.

His latest issue compiles over 2250 recipes which all have been prepared and photographed in his so called house bar "Cabinet room". I have had the chance to see the place live and damn it is impressive let me tell you!

 

Here are Simon’s personal favourites which he presented at the BCB 2008:

 

Pyramid Punch

Glass: Collins
Garnish: Tall pineapple wedge on rim
Method: MUDDLE cloves in base of shaker. ADD other ingredients, SHAKE with ice and strain into ice-filled glass.

2 dried Cloves
2 shot(s) Peruvian Italia pisco
1 shot(s) Elderflower liqueur
2 shot(s) Pressed pineapple juice
½ shot(s) Squeezed pink grapefruit juice

Origin: Simon Difford’s 2006 adaptation of the Pisco Punch made famous before Prohibition at San Francisco’s legendary Bank Exchange Bar. The Transamerica Pyramid skyscraper now stands on the site of The Bank Exchange, at the corner of Washington & Montgomery Streets, hence this drink’s name and garnish.

Rose-hyp Martini

Glass: 7oz Martini/Coupette
Garnish: Edible flower/petal
Method: THROW all ingredients with ice and strain into chilled glass.

2 shot(s) Tanqueray London dry gin
¾ shot(s) Elderflower liqueur
½ shot(s) Noilly Prat dry vermouth
¼ shot(s) Lanique rose petal liqueur

Origin: Created in 2006 by Simon Difford at The Cabinet Room, London, England.

 

In-Seine

Glass: 7oz Martini/Coupette
Garnish: Grapes (or Vincent Van Goff Ear plus grenadine)
Method: SHAKE all ingredients with ice and fine strain into ice-filled glass.

1 shot(s) Rémy Martin cognac
1 shot(s) Bulleit bourbon
1 shot(s) Elderflower liqueur
1/8 shot(s) La Fée Parisian (68%) absinthe
½ fresh Egg white

Origin: Created in 2006 by Simon Difford at The Cabinet Room, London, England. The name references the fact that St-Germain is a district of Paris on the left bank of the River Seine and absinthe was banned in Paris, partly because it was believed to induce insanity.

 

Smokey Joe

Glass: 7oz Martini/Coupette
Garnish: Crispy bacon rested on rim
Method: STIR all ingredients with ice and strain into chilled glass.

2 shot(s) Sake (Ginjo quality)
½ shot(s) Courvoisier V.S.O.P. cognac
1/8 shot(s) Lagavulin 16yo malt whisky
1 shot(s) Sauternes wine (must be the good stuff)

Origin: Created in August 2008 by Simon Difford at The Cabinet Room, London, England.

 

Foto: Miguel Lopes