The Old Pal is a cocktail originally made with rye whiskey, French vermouth (dry), and Campari. It is similar to a Negroni, but with rye whiskey instead of gin and dry vermouth instead of sweet. It is the emblematic cocktail of the Peponi Hotel in Lamu, Kenya.
INGREDIENTS
30 ml/ 1 oz. Rye Whiskey
30 ml/ 1 oz. French dry vermouth
30 ml/ 1 oz. Campari
METHOD
Pour all ingredients into mixing glass with ice cubes and stir well.
Are there cocktails in North Korea too? Of course. I recommend the Suju MakgeolliCocktail. With two Korean ingredients and very tasty and delicious. You can also mix the cocktail well at home, you don’t have to travel to North Korea.
INGREDIENTS
2 shots Soju
3 shots Makgeolli
ice cubes
apple slices
METHOD
Fill the glass with ice.
Add 2 shots Soju and 3 shots Makgeolli.
Stir for 20 seconds.
Garnish with apple slices and serve with a straw.
ABOUT SOJU
Soju is a spirit from Korea. The most important raw ingredient is rice, almost always in combination with other foods containing carbohydrates such as potatoes, wheat or barley. Soju is clear and typically has an alcohol content of 20%. It has been distilled since at least the 14th century. The name literally means brandy.
ABOUT MAKGEOLLI
Makgeolli is a naturally cloudy alcoholic drink from Korea with an alcohol content of mostly 5–8%, in some cases up to 13%. It is made from rice with the addition of water, nuruk (wheat or rice cultures) and yeast, is only roughly filtered and therefore milky-white and has a mild, slightly sour and sweet taste. Sometimes variants with additional ingredients such as corn or fruit are offered. Compared to many other types of alcohol, makgeolli is high in protein and contains fewer calories. Thanks to the lactic acid bacteria and yeast, the drink is also enriched with vitamins and some carbonic acid.
The Chilcano is next to the Pisco Sour the most famous Pisco cocktail. Various theories are circulating that deal with the origin of the name of this extremely popular long drink with pisco. One says that the name comes from the hometown of the inventor of the Chilcanos. He came from the small town of Chilca, 100 kilometers south of Lima. Another theory is that the name refers to a northern Peruvian delicacy. We are talking about an invigorating fish soup that’s also called Chilcano.
INGREDIENTS
60 ml/ 2 oz. Pisco
20 ml/ ⅔ oz. lime juice
3 dashes Angostura
Ginger Ale
METHOD
Add all ingredients into a longdrink glass with ice.
Stir and garnish with a lime wedge.
NOTES
The drink is enjoying steadily increasing popularity in Peru and here and there also finds its way to good bars and restaurants all over the world.
The Basil Beer Crusta is a refreshing cocktail for the summer. The combination of Rum, grapefruit beer and basil gives the Basil Beer Crusta an extraordinary taste.
INGREDIENTS
60 ml/ 2 oz. white rum
30 ml/ 1 oz. sugar syrup
30 ml/ 1 oz. freshly squeezed grapefruit juice
6 basil leaves
60 ml/ 2 oz. Schöfferhofer grapefruit beer
METHOD
Take about a tablespoon of sugar on a small plate. Rub a slice of grapefruit around the rim of the glass and then press the rim in sugar to sugar the rim.
Pour ingredients, excluding the beer into a cocktail shaker with ice.
Shake well and strain into prepared glass filled with ice.
Fill the rest with Schöfferhofer grapefruit beer.
Garnish with a slice of grapefruit.
NOTES
Schöfferhofer is a German beer brand. The Hofbierbrauerei Schöfferhof was a brewery based in Mainz, Germany. In 1921, however, the Schöfferhof brewery merged with the Binding breweries and the Frankfurt Bürgerbrauerei to form Schöfferhof-Binding-Bürgerbräu AG. Today Schöfferhofer is a brand of the Binding Brewery and therefore part of the Radeberger Group.
The Damn the Weather cocktail is a prohibition-era cocktail made with Gin, sweet vermouth, orange juice and a sweetener (either Triple Sec. or Curaçau). It is served shaken and chilled, often with a slice of orangeor other citrus fruit. Like many prohibition-era cocktails, the Damn the Weather was conceived as a way to hide the scent and flavor of poor quality homemade spirits, in this case bathtub gin.
INGREDIENTS
30 ml/ 1 oz. Gin (Old Tom)
15 ml/ ½ oz. sweet vermouth
15 ml/ ½ oz. orange curaçau
7,5 ml/ ¼ oz. orange juice
METHOD
Add all ingredients into shaker with ice and shake.
The Red Headed Slut cocktail, also known as a ginger bitch, is typically made as either a mixed drink or a shooter. The Red Headed Slut is a made of Jägermeister, peach schnapps and cranberry juice.
INGREDIENTS
30 ml/ 1 oz. Jägermeister
30 ml/ 1 oz. peach schnapps
60 ml/ 2 oz. cranberry juice
METHOD
Add all ingredients into a shaker with ice and shake.
Strain the shot and mix in a glass filled with ice.
The Sherry Cobbler is an American-born cocktail by most accounts. A lot of sherry, sugar and juice, shaken, poured over crushed ice and slurped through a straw, the Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are unknown.
INGREDIENTS
75 ml/ 3 ½ oz. Sherry
5 ml/ ⅙ oz. marashino liqueur
5 ml/ ⅙ oz. sugar syrup
7,5 ml/ ¼ oz. pineapple juice
7,5 ml/ ¼ oz. orange juice
METHOD
Pour ingredients into a cocktail shaker with ice.
Shake well and strain into a Collins glass filled with crushed ice.
Garnish with an orange wheel, pineapple slice, some seasonal berries and a straw.
The Link Up cocktail was created in 1975 to mark the American and Russians link up in Space, the Apollo–Soyuz project. The Link Up cocktail was sent to the U.S.A and U.S.S.R for the astronauts to enjoy when they returned from their mission.
INGREDIENTS
30 ml/ 1 oz. vodka
30 ml/ 1 oz. Southern Comfort
1 teaspoon freshly squeezed lime juice
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a lime wheel.
NOTES
Apollo–Soyuz was the first crewed international space mission, carried out jointly by the United States and the U.S.S.R in July 1975. Millions of people around the world watched on television as a United States Apoolo modul dockedwith a Soviet Union Soyuz capsule.
The Mint Julep cocktail consists of mint, bourbon whiskey, sugar and crushed ice. The Mint Julep is considered to be one of the oldest ancestors of the cocktail. Records from the 18th century show that the drink originated in the American southern states, where it was preferred to be drunk in the morning.
INGREDIENTS
60 ml/ 2 oz. Bourbon whiskey
15 ml/ ½ oz. simple syrup
4 mint leaves
METHOD
In a pewter or silver cup gently muddle the mint with the simple syrup.
Fill the cup with crushed ice, add Bourbon and stir well until the cup is well frosted.
Garnish with a mint sprig.
NOTES
The Mint Julep has been the official drink of the traditional Kentucky Derby horse race since 1938. It is estimated that more than 120,000 juleps will be served to 170,000 guests during the two-day event. The tradition goes back to the story that founder Meriwether Lewis Clark Jr. grew sprigs of mint for Mint Julep in his garden.
There are many different recipes for the Planter’s Punch cocktail. In the specialist literature, the recipes for Planter’s Punch differ significantly from one another, there is no generally recognized standard recipe. My favorite version is the one from the IBA (International Bartender Association) until 2019, which is quite fruity and which I would like to show you.
INGREDIENTS
45 ml/ 1 ½ oz. black Rum
35 ml/ 1 ⅛ oz. orange juice
35 ml/ 1 ⅛ oz. pineapple juice
20 ml/ ⅔ oz. lemon juice
10 ml/ ⅓ oz. Greandine syrup
10 ml/ ⅓ oz. sugar syrup
3 – 4 dashes Angostura bitters
METHOD
Pour ingredients, excluding Angostura into a cocktail shaker with ice.
Shake well and strain into fancy glass filled with ice.
