When I first started cocktail blogging, connecting with other like minded people was a slow process. I mean, it took several years just to meet all the bartenders just in Los Angeles. And there are new ones popping up every week. But now meeting and chatting with bartenders all over the world has just become as easy as clicking a button (and I like easy).
To fill the gap, The Club 83 social network has stepped in. Want to find out what bartenders in France are up to? Or just somewhere else in the U.S.? Want to share your bar’s creations with other bartenders who will appreciate your skill and effort? You don’t need a website, just an internet connection.
For their launch, The Club 83 has created a cocktail contest and yours truly is going to compete alongside all of you. For all the details on the contest, create a profile on The Club 83 and sign up to participate on the site. And just what IS the contest? The Flavour Vibes contest pairs your favorite song with a new cocktail of your creation. The winner will win a sampler pack of tasting syrups from the famed flavoring creator Maison Routin and their 1883 brand of syrups. Not your run of the mill flavors with such cool syrups as red bell pepper and orchid. Orchid!!
This week, with the sad news of David Bowie’s passing, I’ve been running through his back catalog and the song I always turn to when I need some cheering up is Hang On to Yourself. It’s got pep, it’s got rock and roll, and a touch of glam, ingredients for a good song, and a good drink.
This cocktail uses gin as the base (we are referencing a British song!) with peppy ginger and zingy Yuzu lemon syrups. To give the cocktail some depth and intrigue, some roasted cumin is added alongside a touch of lemon ginger bitters. It’s a glamorous cocktail with a slightly hard edge.
Good Thang Cocktail
1-1/2 ounces London Dry style gin, such as Beefeater
1/2 ounce 1883 Yuzu syrup
1/4 ounce 1883 Ginger syrup
1/2 ounce freshly squeezed lemon juice
1/4 teaspoon roasted ground cumin
3 dashes lemon ginger bitters
In a mixing glass 2/3 filled with ice, add gin, yuzu syrup, ginger syrup, lemon juice and cumin. Stir for 30 seconds and then strain into a chilled cocktail glass. Add dashes of bitters on top of cocktail and express oil from a strip of lemon zest. Garnish glass with spent zest.