The Christmopilitan cocktail is the Christmas answer to the popular Cosmopolitan cocktail. It doesn’t always have to be a cocktail with cream at Christmas, just try the Christmopilitan cocktail.
INGREDIENTS
45 ml/ 1 ½ oz. Vodka
45 ml/ 1 ½ oz. cranberry juice
15 ml/ ½ oz. Amaretto almond liqueur
15 ml/ ½ oz. freshly squeezed lime juice
1 dash Angostura bitters
METHOD
Add all ingredients into a shaker with ice and shake.
The The Angel Wore Red cocktail is most unusual combination of classic Italian red bitter liqueur (I use Campari), bianco Vermouth, crème de menthe white and Lager beer. The ingredients combine brilliantly in this refreshing aperitif, even if you wouldn’t expect it.
INGREDINTS
50 ml/ 1 ⅔ Vermouth bianco
20 ml / ¾ oz. Campari bitter liqueur
10 ml/ ⅓ oz. crème de menthe (white)
60 ml/ 2 oz. Lager beer
METHOD
Stir the first three ingedients (without the beer) with ice.
Pour the Lager beer into ice-filled glass.
Strain the stirred ingedients into glass and stir briefly.
The Dante cocktail tastes citrusy fresh and herbaceous, particularly caraway from the Kümmel, with Tequila providing the backbone. I used original Rostocker Doppelkümmel (Rostock double caraway seeds) from my hometown of Rostock. Also a pleasure on its own!
INGREDIENTS
40 ml/ 1 ⅓ oz. Tequila bianco
10 ml/ ⅓ oz. Kümmel
10 ml/ ⅓ oz. Green Chartreuse
10 ml/ ⅓ oz. sugar syrup
10 ml/ ⅓ oz. freshly squeezed lemon juice
METHOD
Add all ingredients into a shaker with ice and shake.
The Vaca Verde cocktail (Spanish for Green Cow) is the Spanish answer to the Grasshopper cocktail. Just take one-third crème de menthe (green) to two-thirds full-fat milk and the result is a minty milkshake. The cocktail was very popular in Spain’s Basque Country during the 1970s and 80s.
INGREDIENTS
50 ml/ 1 ⅔ crème de menthe (green)
110 ml/ 3 ⅔ chilled milk
METHOD
Add crème de menthe (green) and milk into cocktailshaker.
The Schnick Schnack cocktail is a typical shot. The combination of German Jägermeister and Italian Sambuca gives an incomparable taste. The cocktail was probably named after the film villain Schnick Schnack, a role in a 1974 James Bond film.
INGREDIENTS
20 ml / ¾ oz. Sambuca
20 ml / ¾ oz. Jägermeister
METHOD
Fill a shotl glass half with chilled Sambuca.
Top with chilled Jägermeister, pouring it over the back of a spoon into the glass.
The Corpse Reviver is a group of several alcohol-containing cocktails that are said to alleviate the effects of excessive alcohol consumption. In some cases, the expression also functions as a synonym for such pick-me-up cocktails – which also includes the Bloody Mary – as a whole, colloquially referred to as “hangover drinks”. The Corpse Reviver No. Blue was invented in the year 2007 and the color is blue.
INGREDIENTS
22,5 ml/ ¾ oz. Gin
22,5 ml/ ¾ oz. Lillet
22,5 ml/ ¾ oz. Blue Curaçao liqueur
22,5 ml/ ¾ oz. freshly squeezed lemon juice
3 dashes of Absinthe
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a lemon zest twist.
NOTES
The drinking of cocktails as a morning drink to revitalize has a long tradition. While today morning consumption is classified as a sign of an advanced alcoholic disease and in particular the re-introduction of alcohol in response to a hangover is not recommended, morning consumption of alcoholic beverages such as cocktails was not uncommon until the late 19th century. The most famous version of the drink is the Corpse Reviver #2.
The Pumpkin Spice Calypso cocktail is the perfect Halloween cocktail. As the name suggests, the pumpkin spice syrup ist he key flavour of this latte-like cocktail. Halloween is a celebration observed in several countries on 31 October. Halloween activities include trick-or-treating, playing pranks, carving pumpkins into jack-o`-lanterns, attending Halloween costume parties and making Halloween Drinks.
INGREDIENTS
15 ml/ ½ oz. ligh gold Rum
22,5 ml/ ¾ oz. Kahlùa coffee liqueur
75 ml/ 2 ½ oz. hot brewed coffee
7,5 ml/ ¼ oz. pumpkin spice syrup
22,5 ml/ ¾ oz. whipped cream
METHOD
Pour the Rum, Kahlùa, pumpkin spice syrup and the hot coffee into pre-heated glass.
The Bermuda Rose Cocktail tastes delicate, floral and aromatic. The cocktail has a hint of sweetness, but not too overpowering. Despite the lack of juice in this recipe, don’t be tempted to stir instead of shake; This is classically a shaken cocktail, and all the better for it. It’s best to drink it while it’s still cloudy from shaking.
The Marquee cocktail was created in London, England in 1998. In this short drink, the berries and Bourbon Whiskey combine perfectly to create a slightly sweet and fruity cocktail.
