The Dubonnet Cocktail is the favorite drink of British Queen Elizabeth II, who mixes it with Gordon’s Gin and has it served with half a lemon wedge and two ice cubes. The ratio between Gin and Dubonnet is 1:2.
INGREDIENTS
45 ml/ 1 ½ oz. Dubonnet Red
22,5 ml/ ¾ oz. Gin
METHOD
Fill a mixing glass ⅔ full off ice.
Add the ingredients and stir until chilled.
Strain into chilled cocktail glass filled with two ice cubes.
Garnish with a lemon wedge.
NOTES
The Dubonnet is an aperitif first sold by Joseph Dubonnet in 1846 and is very similar to the Vermouth.
This time I was in Malmö / Sweden. Things are different in Sweden. You can’t buy alcohol in the supermarket, there are special state shops called Sytembolaged. Rumor has it that this is why some Swedes make their own alcohol at home. I noticed something similar during my visit to the Care/Of cocktail bar here in Malmö. Bartender Kash prepared the wonderful Manzanas cocktail there. Everything in the Care/Of bar was also homemade. Mezcal infused with coccchi americano and macadamia nuts, homemade grapefruit oleo and pink lady apple juice. Even the ice cubes are made in the Care/Of bar itself. And that’s what you can taste! The Manzanas cocktail has a smoky, nutty aroma and the freshness of apple juice. A really great taste experience.
INGREDIENTS
Mezcal infused with cocchi americano & macadamia nuts
grapefruit oleo
pink lady applejuice
ice
METHOD
Combine all ingredients in a mixing glass with ice and stir.
Add a big ice cube into chilled old fashioned glass.
Strain into the old fashioned glass.
Garnish with macadamia nut.
Cheers from Sweden!
NOTES
You will find the Care/Of cocktail bar in the city center next to the Malmö Live Konserthus at Fiskehamnsgatan 11C. There is indoor and outdoor seating with view of Malmö’s canals and the historic city center. The interior is elegant and modern and here too, the owner Stefan made many parts himself. It is a total work of art that you should definitely try on a trip to Malmö.
The boulevardier is a classic cocktail that was invented in the 1920s. It is a variation of the Negroni that swaps gin for whiskey. Where does the name come from? It is believed to have been invented by an American writer who started a monthly magazine called the Boulevardier in Paris.
INGREDIENTS
45 ml/ 1 ½ oz. Bourbon whiskey
30 ml/ 1 oz. Campari
30 ml/ 1 oz. Vermouth Rosso
METHOD
Put all ingredients in a stir glass and add 4 to 5 medium-sized ice cubes.
Mix for 30 seconds with a bar spoon.
Strain in a pre-cooled tumbler on ice cubes.
Cum the drink with the essential oils of an orange zest.
The Canidian people love the Bloody Caesar…so much so that they consume a whopping 350 million per year. We don’t blame them. The Bloody Caesar is a fine representation of the Bloody Mary, made with Clamato juice (this is a tomato juice with clam extract steeped in it) it’s full of rich umami flavour that’s hard to resist. Bloody Marys are sensational cocktails. Clamato is a sensational alternative to tomato juice. The resulting Bloody Caesar is a sensational cocktail. Season how you do usually, sit back, sip and enjoy that umami goodness smacking you in the chops.
INGREDIENTS
50 ml/ 1 ⅔ oz. Vodka
90 ml / 3 oz. Clamato juice
7,5 ml/ ¼ oz. lemon juice
3 – 4 dashes of Worchestershire sauce
3 – 4 dashes of Tabasco
salt, pepper, celery salt
METHOD
Add the remaining ingredients and adjust according to taste.
The Japanese Slipper is a sophisticated sweet and sour green cocktail with notes of melon and citrus. The cocktail is made from Midori melon liqueur, Triple Sec. liqueur and freshly squeezed lemon juice. It was created in 1984 by Jean-Paul Bourguignon at Mietta´s Restaurent in Melbourne.
INGREDIENTS
30 ml / 1 oz. Midori melon liqueur
30 ml / 1 oz. Triple Sec. liqueur
30 ml / 1 oz. freshly squeezed lemon juice
METHOD
Shake all ingredients with ice in a cocktail shaker.
The Vacation Martini cocktail is a great-looking holiday (Tiki-style) cocktail with vanilla, coconut and pineapple.
INGREDIENTS
45 ml/ 1 ½ oz. Absolut Vanilla vodka
22,5 ml/ ¾ oz. pineapple juice
15 ml/ ½ oz. Coconut rum
7,5 ml/ ¼ oz. freshly squeezed lime juice
7,5 ml/ ¼ oz egg white
8 drops of Blue Curaçao
METHOD
Shake the ingredients, except the Blue Curaçao, with ice and strain back into shaker.
Now dry shake (without ice) and strain into chilled glass.
Then pour the Blue Curaçao liqueur into the centre of the drink. It should sink to create a blue base and leave a blue spot in the centre of this drink’s frothy head.
The Chartreuse Swizzle is a cocktail for Chartreuse lovers. Best enjoyed on a hot summer’s evening. The Chartreuse Swizzle was created in 2002 by Marco Dionysos at Tres Agaves, San Francisco, USA.
INGREDIENTS
45 ml/ 1 ½ oz. Green Chartreuse
15 ml/ ½ oz. Falernum
45 ml/ 1 ½ oz. pineapple juice
22,5 ml/ ¾ oz. freshly squeezed lime juice
METHOD
Pour all ingredients into chilled glass and two-thirds fill with crushed ice.
Swizzle with a swizzle stick (or churn with a barspoon).
Add more crushed ice to fill and swizzle some more.
Garnish with an orange slice and a maraschino cherry.
The Mitch Martini cocktail is a mix of bison grass vodka, peachtree liqueur, passionfruit and balanced with apple juice. The cocktail was created in 1997 at Match Bar London by cocktail bartender Giovanni Burdi. Popular with those who have a sweet palate, if you like fruit this cocktail has your name written all over it.
INGREDIENTS
50 ml/ 1 ⅔ oz. Bison grass Vodka
10 ml/ ⅓ oz. Peachtree liqueur
10 ml/ ⅓ oz. passionfruit syrup
50 ml/ 1 ⅔ oz. apple juice
METHOD
Add all ingredients into shaker with ice and shake.
Two French liqueurs plus American rye and lemon juice equals these fine cocktail named Monte Cassino. The cocktail takes its name from Monte Cassino, a rocky hill in Italy that’s home to an abbey, the first house of the Benedictine Order, established by Benedict of Nursia in 529.
INGREDIENTS
22,5 ml/ ¾ oz. Bénédictine
22,5 ml/ ¾ oz. Chartreuse Yellow
22,5 ml/ ¾ oz. Rye Whiskey
22,5 ml/ ¾ oz. freshly squeezed lemon juice
METHOD
Add all ingredients into shaker with ice and shake.
The Salty Dog cocktail is a lot friendlier than it sounds. This classic cocktail is a modified Greyhound (gin or vodka with grapefruit juice) that is differentiated by the drink’s sugar syrup and salted rim. But that salt rim gives this drink its own identity.
INGREDIENTS
45 ml/ 1 ½ oz. vodka
22,5 ml/ ¾ oz. Sherry
90 ml / 3 oz. grapefruit juice
15 ml/ ½ oz. sugar syrup
salt fort the rim
METHOD
Take about a tablespoon of salt on a small plate. Rub a slice of grapefruit around the rim of the glass and then press the rim in salt to salt the rim.
Add all the ingredients to a cocktail shaker and shake with ice for about 10 seconds.
