Nobody knows exactly where the drink comes from. The name suggests that the crazy mix comes from Germany. One does not know. Barely any bartender knows the recipe these days. The great days of the Apotheke (German for “pharmacy”) cocktail are over. However, if you like Fernet Branca, you should try the cocktail once. Legend!
INGREDIENTS
30 ml/ 1 oz. Fernet Branca
20 ml/ ¾ oz. Vermouth rosso
10 ml/ ⅓ oz. Crème de menthe (green)
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
In order not to forget that Pisco is made from grapes, an entire drink was dedicated to the fruit at the Andean Dusk cocktail. The fresh grapes experience an encounter with the double-fermented grape must from Champagne and the distilled wine from Chile or Peru. A great champagne cocktail that you should definitely try.
INGREDIENTS
45 ml/ 1 ½ oz. Pisco
20 ml/ ¾ oz. freshly squeezed lemon juice
20 ml/ ¾ oz. sugar syrup
4 fresh red grapes (seedless)
Champagne Rosé
METHOD
Muddle the red grapes slightly in base of shaker.
Add the other ingredients (exept the Champagne) and ice into shaker.
Daiquiri is a family of cocktails whose main ingredients are Rum, citrus juice (typically lime juice) and sugar or other sweetener. Here is my recipe of the Passion Fruit Daiquiri cocktail.
INGREDIENTS
60 ml/ 2 oz. Havana Club 3 Year Old Rum
15 ml / ½ oz. freshly squeezed lime juice
15 ml / ½ oz. sugar syrup
1 ½ fresh passion fruit
METHOD
Cut passion fruits in half and scoop out flesh into shaker (saving one half for garnish)
Add other ingredients into shaker with ice cubes and shake well.
Fine strain into chilled cocktail glass.
Garnish with float half passion fruit.
NOTES
In addition to the Mojito, the Daiquiri is the most famous cocktail from Cuba
The Santorini cocktail is named after the Greek island of Santorini and is an excellent combination of Scottish Wkisky and Greek Ouzu. The Scotch Whisky and the sweet Vermouth combine harmoniously with Ouzo providing subtle and complementary aniseed notes.
The Espresso Martini cocktail as an absolute perennial favorite is traditionally mixed with vodka. As the name suggests, the Tequila Espresso Martini replaces the vodka with tequila, giving the drink a whole new taste profile.
The Beach Blonde cocktail is my favourite cocktail with advocaat. A fruity holiday drinking with a satisfying creamy mouthfeel. The cocktail is creamy in texture due to egg rather than dairy cream.
INGREDIENTS
1 fresh Banana (peeled)
60 ml/ 2 oz. Advocaat / Eggnog
20 ml/ ¾ oz. light Rum
60 ml/ 2 oz. orange juice
METHOD
Blend all ingredients with 180 ml/ 6 oz. scoop of crushed ice.
Pour into a collins glass.
Garnish with a slice of banana and serve with straws.
The Book of Kells cocktail is similar to a Vieux Carré with more Whiskey than Cognac and it used Irish Whiskey rather than Rye or Bourbon. The cocktail was created in 2015 by John Marshall at Melaza Bistro, Woodstock, Vermont, USA.
INGREDIENTS
45 ml/ 1 ½ oz. Irish Whiskey
20 ml/ ¾ oz. Rémy Martin Cognac
20 ml/ ¾ oz. Martini Rosso sweet vermouth
5 ml/ ⅙ oz. Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
The Green Swizzle cocktail was popular between 1890s and the 1930s during a period when the grand hotels of the Caribbean, such as the Queen’s Park Hotel in Trinidad, were in their prime. This drinks legendary status is partly due to its featuring in The Rummy Affair of Old Biffy by P.G. Wodehouse. Bertie Wooster sings its praises after enjoying a few at the Panter’s Bar of the West Indian stand at the 1924 British Empire Exposition at Wembley, London.
INGREDIENTS
45 ml/ 1 ½ oz. light Rum
10 ml/ ⅓ oz. Overproof Rum
5 ml/ ⅙ oz. green Absinthe
25 ml/ ⅚ oz. Falernum
15 ml/ ½ oz. freshly squeezed lime juice
5 ml/ ⅙ oz. crème de menthe (green)
3 dashes of Angostura bitters
METHOD
Pour all ingredients (except the Angostura) into chilled glass two-thirds filled with crushed ice.
Swizzle with swizzle stick (or churn with a barspoon).
Add more crushed ice to fill the glass.
Crown with 3 dashes Angostura bitters over the drink’s ice cap, a lime wedge and mint sprig.
Serve with straws.
NOTES
To prepare a Green Swizzle, it’s best to use an authentic swizzle stick. Real swizzle sticks are long stems snapped off a tree native to the Caribbean, and feature multiple prongs that stick out horizontally. When spun rapidly between your hands inside a cold cocktail, the swizzle stick will create a thick layer of frost on the outside of a glass – the sign of a perfect swizzle.
Short for Gin & Italian vermouth, this is a classy cocktail that’s easy to make and hits the spot. Also known as a sweet Martini, this aperitif is a simple, refreshing and incredibly flavourful cocktail for summer days.
INGREDIENTS
45 ml/ 1 ½ oz. dry Gin
45 ml/ 1 ½ oz. Martini Rosso sweet Vermouth
1 dash of Orange bitters by Angostura
METHOD
Pour all ingredients into mixing glass with ice cubes and stir well.
The Añogo cocktail is creamy but not sweet with a Tequila character which is shining through. The combination of the three ingredients seems unusual at first, but the taste of the Añogo cocktail is convincing in the end. Añogo is Spanish for “yearn“.
