The Pegu Club cocktail or the Pegu is a gin-based cocktail that was the signature drink of Burma’s Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen.
INGREDIENTS
45 ml/ 1½ oz. Gin
22,5 ml/ ¾ oz. orange curaçau
1 tsp. lime juice
1 dash bitters
1 dash orange bitters
METHOD
Add all ingredients into a shaker with crushed ice and shake.
Strain into a chilled cocktail glass.
Garnish with an orange zest twist.
NOTES
The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism.
The Metropole cocktail is named after The Hotel Metropole located just off Times Square at 147 West 43rd Street in New York. The hotel was the first hotel in New York City to have running water in every room but had a less good reputation due to the clientele its all-night-licensed street-level Café Metropole attracted.
The Seelbach is a cocktail made from Bourbon whiskey, Cointreau orange liqueur, Champagne and an unusually high amount of bitters for cocktails. In contrast to a large number of cocktails, the history of the Seelbach cocktail is comparatively well known. The drink was first prepared in 1995 by Adam Seger, the then restaurant manager at the Seelbach Hotel in Louisville, Kentucky – today the Seelbach Hilton – and named after the place where it was first prepared.
INGREDIENTS
30 ml/ 1 oz. Bourbon whiskey
15 ml/ ½ oz. Cointreau
7 dashes Peychaud`s bitters
7 dashes Angostura bitters
150 ml / 5 oz. Champagne
METHOD
Fill a mixing glass ⅔ full off ice.
Combine all ingredients, excluding Champagne and stir until chilled.
Strain into chilled cocktail glass.
Top it with champagne.
Cum the drink with the essential oils of an orange zest and add orange zest.
The Tschunk cocktail is a German highball consisting of Club-Mate and gold rum. It is usually served with limes and cane or brown sugar. Like Club-Mate, the Tschunk is a typical drink within European hacker culture and can often be found at scene typical events or locations of hacker culture.
INGREDIENTS
60 ml/ 2 oz. gold rum
1 fresh lime (cut into wedges)
1 teaspoon cane sugar
Club-Mate
crushed ice
METHOD
Dice limes, put them together with the brown sugar into a high glass and crush both.
Add crushed ice and pour the rum and the Club Mate over it.
Serve with a straw.
NOTES
As one of the very few well-known cocktails, his name is protected by trademark law and has been the subject of legal disputes several times.
My Easter cocktail 2021 is named What`s Up Doc. The recipe is from David Burke Tavern in New York. The carrot juice combined with the ginger beer make the cocktail the ideal cocktail for spring. It is pleasantly fruity and sparkling and has a special note. If you taste him you really have a happy Easter.
INGREDIENTS
60 ml/ 2 oz. vodka
20 ml / ¾ oz. carrot juice
15 ml/ ½ oz. lime juice
7,5 ml/ ¼ oz. simple syrup
Ginger beer
METHOD
Shake all ingredients except ginger beer with ice.
The Maple Leaf cocktail is made with whiskey, maple syrup and fresh lemon juice. The orign oft he Maple Leaf is something of a myth in its own, because there seem to be hundreds of nearly identical recipes for this drink across the web and in various cocktail books, but none of the authors claim its invention.
INGREDIENTS
60 ml/ 2 oz. Bourbon whiskey
15 ml/ ½ oz. freshly squeezed lemon juice
10 ml/ ¼ oz. maple syrup
METHOD
Add all ingredients into shaker with ice and shake.
Strain into a chilled old fashioned glass with ice.
The Southside or South Side cocktail is made with gin, lime juice simple syrup and mint. Its origins are subject to speculation. It has been proposed that it gets its name from either the South Side district of the citty of Chicage or from the Southside Sportsmen`s Club on Long Island.
INGREDIENTS
60 ml/ 2 oz. Gin
22,5 ml/ ¾ oz. lime juice
22,5 ml/ ¾ oz. simple syrup
10 – 12 mint leaves
METHOD
Combine all ingredients except mint into a cocktail shaker, fill shaker with ice, and shake well.
Open the shaker and add the mint, leaving one mint leaf around the size of your thumb for garnish.
Close the cocktail shaker and roll the mint leaves from one end of the shaker to the other so as to gently release the mint oils but not to bruise the leaves.
Strain into a cocktail glass and garnish with a mint leaf.
NOTES
The cocktail may have been the preferred beverage of Al Capone, whose gang dominated Chicago’s South Side.
The Zombie (originally also Zombie Punch) is a very strong cocktail made from rum and fruit juices, which was named after its effect on the consumer and is one of the most famous tiki drinks. The Zombie first appeared as Zombie Punch in the 1930s and goes back to Donn Beach (actually Ernest Raymond Beaumont-Gannt), an entrepreneur who owned, among other things, the Don the Beachcomber restaurant in Hollywood. He allegedly mixed it one afternoon in 1934 for a hungover friend who stopped by this restaurant before leaving for San Francisco. After killing three zombies, he left again. When he returned several days later, he said he had felt like an undead throughout the flight, hence the name zombie.
INGREDIENTS
45 ml/ 1½ oz. Bermuda Black rum
30 ml/ 1 oz. Gold Jamaican rum
20 ml / ¾ oz. overproof rum
30 ml/ 1 oz. pineapple juice
20 ml / ¾ oz. lime juice, freshly sqeezed
15 ml/ ½ oz. Falernum
5 ml/ ⅙ oz. Grenadine syrup
1 dash Angostura bitters
6 drops Pernod
METHOD
Add all ingredients into an electric blender with crushed ice.
Blend for a few seconds.
Serve in a tall tumbler glass.
Garnish with a pinapple slice and a mint sprig.
NOTES
There are many Zombie recipes that essentially have in common that they contain at least three, but often five or six types of rum, including high-proof over 70% by volume. Further ingredients can be fruit liqueurs and various types of fruit juices. The smooth, fruity taste then causes the high alcohol content of the drink to be disguised.
The Painkiller is a cocktail with Pusser’s rum. Traditionally, dark rum, orange juice, pineapple juice and coconut syrup are mixed first, then shaved ice is added and finally some nutmeg is rubbed on it. The Painkiller is the official cocktail of the British Virgin Islands. It was invented in the 1970s at the Soggy Dollar Bar on Jost Van Dyke Island.
INGREDIENTS
15 ml/ ½ oz. orange juice
15 ml/ ½ oz. cream of coconut
60 ml/ 2 oz. pineapple juice
for Painkiller #2: 30 ml/ 1 oz. Pusser’s Rum
for Painkiller #3: 45 ml/ 1 ½ oz. Pusser’s Rum
for Painkiller #4: 60 ml/ 2 oz. Pusser’s Rum
crushed ice
METHOD
Pour ingredients into a cocktail shaker with ice.
Shake well and strain into highball glass filled with crushed ice.
Sprinkle with fresh ground nutmeg.
Garnish with pineapple wedge.
NOTES
The name of the Soggy Dollar Bar comes from the fact that there is no dock and you can only get there by swimming, so the dollars get wet on the way. Owner Daphne Henderson had the cocktail with Pusser’s rum on her menu and Pusser’s founder Charles Tobias thought the cocktail was so good that he later adopted it. The Painkiller Signature Drink from Pusser’s is now known around the world.
This is for you the perfect Irish Margarita recipe for St. Patrick’s Day! Fruity and sweet, this green cocktail will win you over with its tropical flavor, emerald green color and brown sugar rim. Forget the green beer!
INGREDIENTS
60 ml/ 2 oz. Tequila Reposado
30 ml/ 1 oz. Blue Curaçao
30 ml/ 1 oz. Peachtree liqueur
30 ml/ 1 oz. Irish whiskey
30 ml/ 1 oz. Aperol
30 ml/ 1 oz. lime juice
60 ml/ 2 oz. pineapple juice
METHOD
Put a sugar rim with brown sugar on your glass.
Pour all ingredients into shaker with ice.
Shake well and strain into cocktail glass rimmed with brown sugar.
NOTES
Every year the Irish and now almost the whole world celebrate St. Patrick`s Day. On March 17th, green is the predominant color of Irish people celebrating all over the world; in some cities, the rivers are even colored green on St. Patrick’s Day. On this occasion, here is a great green cocktail for St. Patrick`s Day called Irish Margarita.
