Last week I woke up to this message from all round gentleman Kevin Hurley, Global Brand Ambassador for Teeling Whisky (for context, read this):
“Gents, with both of your gracious permissions I would love to start promoting the ‘Mark of Respect’ as a Teeling cocktail in an official capacity. First up at two guest bartending shifts I will be doing (Fools Gold NYC and at Bar Anaan for Paris cocktail week) further to this I would wish to suggest it to accounts as a Teeling suggested serve for their drinks menus. I would be sure to credit both John as the creator and Mark as the inspiration in all correspondence around the drink. Would this be ok with you both? “
And so with that the MoR cocktail goes global.
First up, Fools Gold NYC …
Oh, and here in Paris at La Conserverie …
I was on London Live Weekend news speaking about Christmas cocktails, and of course Shaken. Have a look:
My first married Christmas was spent in Ireland and it would have been remiss of me not to use this as an excuse to sample the many fine spirits that the country produces – both historic and new.
As an aide memoir I have listed them below – anyone beat this for a Christmas time tipple list?
- Blackwater Juniper cask aged gin
- Bushmills Black Bush
- Bushmills 10 Single Malt
- Mitchell’s Green spot
- Mitchell’s Yellow spot
- Jameson Black Barrel
- Jameson Signature Reserve
- Jameson Caskmates
- Powers 3 Swallow
- Powers Gold Label Standard
- Powers Gold Label 43%
- Powers 12
- Redbreast 12
- Redbreast 15
- Wedding blend – blended by my father in law for the wedding
- Teeling New Make
- Teeling 15
- Teeling 21
- Teeling 23
I also imbibed the following ‘foreign spirits’
- YAMAZAKI single malt distillers reserve…..
- Whiskey Picnic blend
- Makers Mark
I’m a 36 year old man and I can’t cook. It’s pathetic. I can make cocktails and this, plus the kindness of long suffering friends, girlfriends and wives, has allowed me to go through life without dying of hunger.
But times have changed. I asked my friend and colleague Toby to help me. He wrote the following cooking guide for the drinks lover – all his words, in his style.
And it worked. I am now cooking!
The Two Page Mark Cooking Guide™
It’s only got one setting that matters, it’s the one with the fan the makes it get hot. Anything with pigeon spikes is a distraction.
Yes, the top shelf is hotter. No, it doesn’t matter.
- 230 degrees == Nice and hot. Beginning of a roast.
- 180 degrees == General Hot cooking temperature for all of the things
- 130 – 150 == The rest of a roast, general slow cooking. ‘forget about it cooking’
You know this one. It’s mostly used for bacon, but many things have a home on the hob.
If you’re reading instructions that say anything other than ‘fry + adjective’ – look here:
- Sweat = annoy the food with heat, like enough to make Alex send you passive aggressive messages, but not enough to take his headphones off. Stir like a Treacle (cocktail).
- Saute = Really annoy food with a lot of heat, but stir like a Negroni until it gets used to it.
- Brown = Make it hurt like it’s nicked your whisky, but not for long. Probably going somewhere else.
King of all things.
General principle the works for everything:
- Put in roasting vessel.
- 230 degrees for 15-30 minutes, until it looks very pissed off.
- 130 – 150 degrees for a hour or so. Just google time vs weight.
- 10 minutes resting out of the oven, or that bloody annoying time your not supposed to attack it.
Alternative for chicken:
- Put in deep-ish vessel on top of a load of veg (onion, garlic carrots, sweet potato, whatevs) and some herbs if you feel like it.
- Add wine / dry vermouth / water to it, just enough to cover the bottom, of the tin.
- Wrap it in tinfoil like a boomerang in a glass. No escape!
- Stick in oven at 180.
- Forget about it. Netflix time.
- Remember it at least 4 Old Fashioneds later, more if it’s a big chicken.
- Mix yourself a drink.
- Remove foil. Burn yourself and swear.
- Extract meat and veg
Type one – Oily
See – Mackerel, Bream, Salmon, Trout, Tuna (fresh)
- Mostly frying or sticking in the oven at a fairly high heat (it’s up to you if you do the tin foil boomerang cover, depending if you want ‘crispy’, but there is a risk of dry fish).
- A note on prawns – these little dudes basically need to get hot all the way through. Add them to everything. Wine, garlic. Yum. Shells on = more flavour, more mess.
Type two – Not oily
See – Cod, Haddock, all that lot. These are overpriced, go for pollack / coley / whiting.
- Slower cooking, usually with liquid (wine, or milk / coconut milk). ^ These generally hold together quite well and aren’t much drama. Good for curries.
Actual things to cook:
- The roast ^ instructions are above.
- Shoulder or leg are the best cuts, because they’re fatty
- Add garlic, thyme, anchovies (just make a stabby hole with a knife and stuff them in). Olive oil the surface.
- You can also do the boomerang cover trick.
- Lamb in sauce
- Neck, shoulder, random bits
- Slow cook.
- Frying lamb – need expensive cuts like chops, apart from that, crack on.
- Roasting instructions above
- Non covered roast is best with oil on the skin.
- Stuff with lemon, or garlic, thyme
- Salt, pepper, or paprika / chilli on the skin.
Hmm. More involved. The key is finding a good recipe book. Most curries follow this pattern:
- Chop lots of stuff
- Grind some spices
- Make a paste
- Gently fry the paste (this cooks the onions, they’re ever present)
- Add liquid
- Cook until done.
- Coconut milk is your best friend in the world. Always have some in stock
- Thai Taste do good pastes (supermarket). That is literally 10 minutes – Paste plus heat (bit of oil) then meat / veg… mix Negroni… add coconut milk. Drink Negroni. Poke occasionally.
Good Recipe People (google stuff)
- Nigel Slater (everything) – great writer
- Yottam Ottolenghi (some odd ingredients, but genius veggie stuff)
- ‘Moro’ cookbook (Sam & Sam Clark)
- Rick Stein – bit finicky
- Jamie Oliver – his best is Jamie’s Italy IMHO
- Hugh Fearlessly Eats it all – if you need to know about meet.
The Mark of Respect, created by John Norrman 2014
-2 parts Teelings small batch
-1 part good tawny port
-Half a part Falernum
-2 dashes of aromatic bitters (Dead Rabbit Orinoco preferred)
Stirred, garnish with lime lest.
As John says … “This tipple was invented during the 2014 Dublin Web Summit, when the the gentleman Scot Mark Kieran Jennings (@markofrespect) walked in to the bar that was harbouring me at the time, slammed his hands in the counter and yelled in a husky, authoritative voice: “Bartender, Teelings please!”. It is also a tipple that was involved in getting me a job in The Liqour Rooms, and will be on the new drinks menu in said venue in August.”
UPDATE September 2015
Oh, and as an update … here it is available from The Liquor Rooms, Dublin!!
UPDATE November 2015
It’s on the menu at the Teeling Distillery! Where next??
UPDATE December 2015
Cocktail geek alert. Here’s Julio Bermejo the inventor of the Tommy’s Margarita taking a MoR home to San Francisco, and leaving a Tommy’s with John Norrman to give to me. Cocktail geek to the max.
UPDATE January 2016
Wow, it really did go further – the MoR around the world
Watch to discover gins from around the world.
When we’re not creating great drinks events, we’re capturing them. The Drinks Galore team film Gin Foundry’s Junipalooza 2015 – the home of craft gin distilling.
Sample the gins with us as we go see what’s on offer from the likes of New York Distillery Co, Haymans, Santamania and Makar Glasgow Gin
Filmed and Edited by Alex Blogg www.alexblogg.com
He deconstructed whisky then asked strangers to put it back together
Would you accept that challenge?
A taster of the kind of events we put on here at Drinks Galore. Were you in this? Say hello, if not, see you at the next one.
Filmed at The Hoxton, London and produced by the wonderful Alex Blogg