The Widow`s Kiss cocktail is a very old cocktail. Rumour says that the first mention of the Widow’s Kiss cocktail is in the 1895 book Modern American Drinks by George Kappeler. Kappeler was the head bartender at Holland House, a fancy New York hotel on the corner of 5th Avenue and 30th Street. It’s assumed that he created the recipe.
The Michelada Cocktail is a cocktail with beer from Mexico. The Michelada is a cocktail that consists of half beer and the other half a mix of salt, lime juice, tabasco or another chilli sauce, soy or Maggi sauce and Worchester sauce. Traditionally, clamato juice (tomato juice with powdered mussels) is used as a seasoning.
INGREDIENTS
Mexican lager beer (Modelo is typical)
Clamato (or tomato juice)
3 – 4 dashes Tabasco
2 dashes of Worcestershire sauce
2 dashes of Maggi sauce
juice of one lime
salt for the rim
METHOD
Take about a tablespoon of salt and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in salt to salt the rim.
Fill the glass about ¼ to ⅓ with the Clamato juice.
Add the Tabasco, the lime juice, the Worcestershire sauce, and the Maggi sauce.
Fill the rest with cold beer.
Garnish with a slice of lime.
NOTES
The origin of the word is unclear. The word Michelada probably comes from the Spanish “mi chela helada” (= my cold beer). There are also rumors about a Mexican general Augusto Michel at the time of the Mexican Revolution, who mixed the indigenous spices of Mexico with beer and is said to have given the drink his name. In Mexico, the Michelada cocktail became particularly popular in the 1940s.
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.
