Bottle ServiceSOME OF OUR FAVORITE LIBATIONS FROM AROUND THE WORLD.
ROSANGEL TEQUILA
ROSANGEL TEQUILA
Have to love the pink splendor of Gran Centenario's Rosangel, a new 100% agave tequila matured in port barrels and finished with hibiscus flowers, a feature of Mexican cuisine that lends a floral note to a margarita or tequila sunrise. Or try two ounces of Rosangel with two ounces of cranberry juice, an ounce of lime juice, and a good dash of Cointreau for an update on the cosmo.

www.Rosangel.com


    Have to love the pink splendor of Gran Centenario's Rosangel, a new 100% agave tequila matured in port barrels and finished with hibiscus flowers, a feature of Mexican cuisine that lends a floral note to a margarita or tequila sunrise. Or try two ounces of Rosangel with two ounces of cranberry juice, an ounce of lime juice, and a good dash of Cointreau for an update on the cosmo. One for gin enthusiasts, Hayman's Old Tom is sweeter than London or Plymouth gins and the essential ingredient of the martini forerunner the Martinez -- a 50-50 combo of Old Tom and sweet vermouth. We prefer half the sweet vermouth, matching it with dry, plus a teaspoon of maraschino liqueur and a dash of orange bitters. Then stir -- a lot. Italy was once a series of city-states, so it makes sense that each district would sire its own distinct digestif, of which Cynar must be the most daunting. People don’t easily take to a liqueur made from artichokes, but the bittersweet Cynar (CHEE-nar) is a subtle modifier when mixed into a manhattan or just a pungent pick-me-up over ice with a slice of orange. OK, it is kinda brown -- but we prefer to call it fawn. Made from the rare Japanese citrus fruit for which it’s named, Kiuchi’s Yuzu Wine (the fermented juice of yuzu) brings to the palate a medley of flavors that include mandarin orange and even grapefruit. And though it may be easier to down than sake, don’t be fooled by the label’s cartoony mascot or neon-blue bottle: This is booze meant for the discriminating adult seeking a cool buzz.
    There are some god-awful flavored vodkas on the market (espresso anyone?), so it’s good to find this marvelously piquant celery-peppercorn–flavored vodka, courtesy of the California husband-and-wife team behind Modern Spirits. The subtle kick of the peppercorns married with the tang of celery makes it a perfect base for a Bloody Mary, or try adding a splash of vermouth for a memorable martini. Compared to absinthe, another yesteryear liquor back in vogue, Crème de Violette has had an altogether quieter encore. Complex and wonderfully floral, it’s an essential ingredient in the dashing Aviation as originally conceived, which hasn’t been seen since the glory days of Pan Am’s Clippers. In a 3:1:1:1 ratio, mix gin, fresh lemon juice, Crème de Violette, and maraschino liqueur (not to be confused with the juice from a jar!). Shake, serve, and fasten your seat belts for a bumpy night. There’s nothing subtle about wallop-in-a-bottle Domaine de Canton, a ginger liqueur infused with baby Vietnamese ginger, Tahitian vanilla, and Provençal honey. The intense flavor is tempered by a base of cognac, making for a full, complex taste. Mix one part Domaine with three parts vodka or gin over ice or champagne in a flute. Add a splash of fresh lemon and hang on to your taste buds. It ain’t just a pretty bottle. 1800 Essential tequila is a choice collaboration between fine art (artist Chris Dean’s work appears here) and the art of tippling. Inside is a crisp, velvety, 100% agave silver tequila. Try it in a bracing Paloma: 1800 Essential, fresh grapefruit juice, lime juice, and a splash of soda over ice.
    Until recently, aficionados of pimento dram, a Jamaican rum-based liqueur that found popularity during the ’50s tiki craze, had to rely on home-brew recipes. More redolent of the Alps than Montego Bay, thanks to its raisiny, allspice flavor, it’s now making a welcome comeback thanks to adventurous Austrian liquor house Alpenz. There are maraschino cherries, and then there is Maraschino liqueur. The first is the cocktail equivalent of a Twizzler. The other is made from sour cherries and is essential to such classics as the Hemingway, which contains 1.5 ounces rum, juice of half a lime, and 1/4 ounce each of grapefruit juice and maraschino. Stir and serve up or on the rocks. <br><br><br>Billed as “Nepal’s finest rum,” Khukri has been rocking Kathmandu since 1959. We’re guessing competition for the title isn’t nearly as fierce as the dagger-shaped bottle it comes in. With an incredible literary pedigree -- from Aristotle to Tolstoy and, er, Neil Gaiman -- mead (made from fermented honey) makes for pretentious dinner conversation. This mead from South Africa is spicier than European varieties and smells like a powdered baby’s bottom -- if you like that kind of thing: $23.