The cocktail Beam Me Up Scotty is a shooter and had to have created by a Star Trek fan. It’s an interesting mix of coffee, banana and Irish cream liqueurs that create a smooth, creamy shot. This shooter is layered directly in a shot glass.
INGREDIENTS
15 ml/ ½ oz. Kahlùa coffee liqueur
15 ml/ ½ oz. Crème de banane liqueur
15 ml/ ½ oz. Baileys Irish Cream liqueur
METHOD
Pour the Kahlùa coffee liqueur into a shot glass.
Take a spoon and float the crème de banane liqueur on the Kahlùa.
The Ford cocktail is a classic drink from the 19th century in which the structure of the martini is expanded to include the ingredient Bénédictine. However, his name does not go back to the auto tycoon of the same name, as one might assume, but to a track and field athlete.
A Greyhound is a cocktail consisting of grapefruit juice and vodka mixed and served over ice. This sounds a little bit boring for a cocktail. So here are 3 varieties of the Greyhound cocktail. And don`t forget the Salty Dog – also a modified Greyhound.
GREYHOUND COCKTAIL
STORY
Here ist the basic Greyhound recipe served in a collins glass.
INGREDIENTS
60 ml / 2 oz. vodka
120 ml / 4 oz. grapefruit juice
METHOD
Pour the vodka and grapefruit juice into a collins glass filled with ice cubes.
Stil well.
Garnish with a slice of lemon or orange.
ITALIAN GREYHOUND COCKTAIL
STORY
The Italian Greyhound recipe is a variation of the Greyhound. We use less vodka and add Campari. This recipe is credited to Andrew Hildebrand (bartender, W Hotel, San Diego).
INGREDIENTS
45 ml/ 1 ½ oz. vodka
15 ml/ ½ oz. Campari
120 ml / 4 oz. grapefruit juice
METHOD
Add all ingredients into a cocktail shaker with ice.
Strain into a glass filled with ice.
Garnish with a sprig of rosemary.
DALMATIAN COCKTAIL
STORY
The Dalmatian is a peppery variation on the Greyhound cocktail. Using homemade black pepper syrup, the Dalmation recipe gives the tangy grapefruit classic a bit of a kick, with the heat of the pepper syrup providing for a bold, lingering finish against the backdrop of the citrus.
INGREDIENTS
60 ml / 2 oz. vodka
15 ml/ ½ oz. black pepper syrup
120 ml / 4 oz. grapefruit juice
METHOD
Add all ingredients into a cocktail shaker with ice.
Strain into a glass filled with ice.
Garnish with a grapefruit twist.
NOTES
If the rim has been salted, the cocktail is instead called a Salty Dog.
The Screaming Orgasm cocktail is a cocktail with as interesting a name as its taste. Especially friends of creamy, pleasantly sweet drinks with a subtle amaretto note will enjoy this cocktail. Orgasm is an occasional term for cocktails, especially short and party drinks, and also occurs in combinations such as in Screaming Orgasm.
INGREDIENTS
37,5 ml / 1 ¼ oz. Vodka
37,5 ml / 1 ¼ oz. Kahlùa coffee liqueur
37,5 ml / 1 ¼ oz. Amaretto liqueur
37,5 ml / 1 ¼ oz. Baileys Irish Cream
37,5 ml / 1 ¼ oz. cream
37,5 ml / 1 ¼ oz. milk
METHOD
Add all ingredients into shaker with ice and shake.
Strain into glass filled with crushed ice.
Dust with chocolate powder and garnish with pineapple wedge.
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.
