When the day goes by, it’s time for a Crazy Follies cocktail with its typical fruity, semi-slightly bitter note. The mixture of Charleston Follies, gin and grapefruit juice give the cocktail an unmistakable note.
INGREDIENTS
40 ml/ 1 ⅓ oz. Charleston Follies
20 ml/ ¾ oz. Gin
40 ml/ 1 ⅓ grapefruit juice
METHOD
Add all ingredients into shaker with ice and shake.
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. The Bleading Heart is a great drink for a Halloween celebration.
INGRIDIENTS
120 ml/ 4 oz. sparkling wine
45 ml/ 1 ½ oz. orange juice
15 ml/ ½ oz. blood orange syrup
30 ml/ 1 oz. Aperol
dry ice
METHOD
Build all ingredients in a highball glass half filled with ice.
The Naked and Famous cocktail is a stunning modern classic drink. This drink is perfectly balanced with smoky, citrus, bitter and sweet. According to creator, Joaquín Simó, the Naked and Famous is “the bastard love child of a classic Last Word and Paper Plane, conceived in the mountains of Oaxaca.”
The New York Sour cocktail updates the Whiskey Sour recipe (whiskey, lemon, sugar, egg white) with a float of dry red wine. The red wine at the end puts the top on the cocktail.
INGREDIENTS
60 ml/ 3 oz. Rye Whiskey
30 ml/ 1 oz. freshly squeezed lemon juice
22,5 ml/ ¾ oz. simple syrup
few drops of egg white
15 ml/ ½ oz. Shiraz red wine
METHOD
Pour the whiskey, syrup, lemon juice and egg white into shaker with ice cubes
Shake vigorously.
Strain into chilled rocks glass filled with ice.
Slowly pour the red wine over the back of a bar spoon so that the wine floats on top of the drink.
The Lemon Drop Martini Cocktail is a vodka-based cocktail with a lemony, sweet and sour taste. The drink was invented in the 1970s by Norman Jay Hobday, the founder and bartender of Henry Africa`s Bar in San Francisco, which opened there in 1969. The name of the cocktail probably goes back to the Lemon Drops known in English-speaking countries.
INGREDIENTS
60 ml/ 2 oz. vodka citron
15 ml/ ½ oz. Triple Sec. liqueur
30 ml/ 1 oz. simple syrup
30 ml/ 1 oz. freshly squeezed lemon juice
METHOD
Pour all ingredients into a shaker with ice and shake.
The Green Ghost cocktail is maybe the perfekt cocktail for your Halloween party The Green Ghost is a spooky name for a fantastic old-fashioned cocktail from the 1930s. Simple yet sophisticated flavors of gin, Green Chartreuse, and lemon juice are all this cocktail contains. With three ingredients, this cocktail is bright, slightly herby, and not sweet. It is a nice change from the usual overly sweet cocktails served at a Halloween party.
INGREDIENTS
60 ml/ 2 oz. Gin
15 ml/ ½ oz. Green Chartreuse
15 ml/ ½ oz. freshly squeezed lemon juice
METHOD
Combine the 3 ingredients into your cocktail shaker.
Shake with ice.
Strain into a stemmed cocktail glass filled with some ice.
This variation of the espresso almost goes in the direction of cappuccino: The Bailey´s Espressotini cocktail is made with Bailey’s original Irish cream, chocolate syrup and vodka – the party drink is ready!
INGREDIENTS
75 ml/ 3 ½ oz. Baileys Irish Cream
30 ml/ 1 oz. vodka
30 ml/ 1 oz. espresso
15 ml/ ½ oz. chocolate syrup
METHOD
Pour ingredients into a cocktail shaker with ice.
Shake well until well chilled.
Strain into a cocktail glass.
Finish by gently placing three coffee beans on top.
If we take a closer look at the genesis of the Gin Gin Mule cocktail, we end up in the American metropolis of New York. In the Pegu Club, the now world-famous cocktail was developed by a bartender named Audrey Saunders 10 years ago. She also gave the drink the name. Many wonder why there is gin twice in the name, and the second gin refers to the Ginger Beer it contains. In addition to the gin, the popular Ginger Beer forms the basic basis of the Gin Gin Mule.
INGREDIENTS
45 ml/ 1 ½ oz. Gin
22,5 ml/ ¾ oz. freshly squeezed lime juice
30 ml/ 1 oz. simple syrup
30 ml/ Ginger Beer
6-8 mint leaves
METHOD
Put the mint leaves, lime juice and sugar syrup in a shaker and muddle (lightly mash).
Then add ice and gin and shake well.
Strain through a strainer into a pewter or silver cup gently.
I was recently in Italy in the beautiful city of Venice. There I found a great Italian spirit called Limoncello and a cocktail with Limoncello called Angelo Azzuro. Time has obscured the origins of Angelo Azzuro cocktail and little is known about exactly where it comes from. The story most people go with is that it is a take on the Blue Lagoon cocktail of the 1950s and 60s. It’s bright azure blue color informs the cocktails name which translates literally to “blue angel.” Careful though, this is one stiff cocktail.
INGREDIENTS
30 ml/ 1 oz. Limoncello
30 ml/ 1 oz. Cointreau orange liqueur
30 ml/ 1 oz. Gin
10 ml/ ⅓ oz. sweet Vermouth
METHOD
Add all ingredients into shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a lemon zest.
NOTES
Limoncello is a lemon liqueur made in the Gulf of Naples and along the Amalfi Coast, as well as in Sicily. For production, the aromas in the form of essential oils are extracted from the lemon peel with alcohol and the flavored alcohol is diluted with a water-sugar solution.
