Iron Chef America
“Watch David Kinch battle Bobby Flay on Iron Chef America on Sunday, March 15. Chef Kinch challenges resident Iron Chef Bobby Flay on the popular Food Network cooking competition TV show.”
No, really, what did you say? I seem to be having a hard time hearing. I thought I heard you say Manresa Restaurant‘s chef DAVID KINCH was going to battle BOBBY FLAY on the Food Network’s show IRON CHEF.
Well, I know I’ll be setting the DVR when I get home tonight.
But if Kinch doesn’t mop the floor with that wannabe cowboy…
1/6 Cointreau. (1/2 of 3/4 oz Cointreau)
1/6 Bacardi Rum. (1/2 of 3/4 oz Montecristo White Rum)
2/3 Dry Gin. (1 1/2 oz North Shore Distiller’s No. 6)
Shake (stir please, very!) well and strain into cocktail glass. (Orange Peel.)
For being a big glass of 80+ proof spirits and liqueurs, this isn’t half bad.
I couldn’t quite decide between orange peel and cherry. Glad, in the end, that I went with the orange peel. The bitter orange oils provide a nice counter point to the mellower orange flavor of the Cointreau.
North Shore No. 6 is a modern gin, but I find it to be very well made. Also, it seems to complement fruit flavors very nicely, thus my choice of using it in this cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.