The Pisco Sour is a cocktail from the Sour family. The basic spirit is pisco, a grape brandy named after the city of Pisco in Peru, which is produced in two varieties in Peru and Chile. The origin of the Pisco Sour is disputed between these countries.
INGREDIENTS
60 ml/ 2 oz. Pisco
30 ml/ 1 oz. lemon juice
20 ml/ ⅔ oz. simple syrup
1 raw egg white
Angostura
METHOD
Add all ingredients into a shaker with ice.
Shake and strain into a chilled glass.
Put few dashes of Angosture bitters on top as an aromatic garnish.
NOTES
For the Pisco Sour you only need the white part of the egg. But don’t throw away the yolks. You can then use the egg yolk for the Präirie Oyster.
IIf you want to know how to make an authentic Rüdesheimer Coffee cocktail with Asbach German brandy and cream, watch my video. This wonderful, sweet coffee is an iconic beverage to try when visiting the picturesque town of Rüdesheim on Rhine River in Germany. However, with this recipe, you can now make it at home!
INGREDIENTS
3 sugar cubes
40 ml/ 1 ⅓ oz. Asbach Uralt brandy
120 ml/ 4 oz. strong brewed coffee
whipped cream
chocolate shavings
METHOD
Place the sugar cubes into the cup.
Heat the brandy and then pour onto the sugar cubes.
Using a long match, carefully light the brandy in the cup.
Muddle the sugar until the sugar has completely dissolved. .
Pour the coffee into the cup with the sugar and brandy.
Top with whipped cream and chocolate shavings.
NOTES
The authentic Rüdesheimer Coffee cocktail was created by Hans Karl Adam in 1957, a German television chef. It is a sweet, brand and coffee beverage topped with whipped cream and chocolate.
The Canchánchara cocktail, the forefather of Daiquiri and originally a drink for slaves on the sugar cane plantations. In my recipe with the Havana Club Añejo Especial for more taste, mixed with honey and lime, served in a traditional clay pot.
INGREDIENTS
60 ml/ 2 oz. Havana Club Añejo Especial rum
15 ml/ ½ oz. freschly squeezed lime juice
2 bar spoons of honey
METHOD
Put all the ingredients in a clay pot without ice.
Stir until the honey has dissolved.
Top up with ice cubes and stir cold.
Garnish with a lime wedge.
NOTES
The Canchánchara is considered to be the first cocktail developed in Cuba. There are no reliable sources for the origin of the drink. According to the prevailing opinion, it goes back to workers in the sugar cane plantations of Cuba in the 19th century who had access to the ingredients still used today.
The Skip and go naked cocktail is a beer based cocktail made with gin and sweet and sour mix. It’s an exercise in simplicity. The cocktail first appears in the Savoy Cocktail Book compiled by Harry Craddock in the year 1930. The Skip and Go Naked cocktail is 1 oz. gin, 2 oz. sweet and sour and topped with beer.
INGREDIENTS
30 ml/ 1 oz. Gin
60 ml/ 2 oz. Sweet and Sour
Beer
METHOD
Combine all ingredients in mixing glass with ice.
Garnish with a lemon slice.
NOTES
My beer is a Cypriot beer named KEO. It is a light straw-colored lager with a thick head, and is sometimes compared to a pilsner in taste. The beer won the 1987 brewing industry world bottled lager competition Gold Medal.
Some cocktails are known for their delicious taste, while others are better known for their distinctive appearance. The Midori Sour cocktail combines the best of both worlds — a sweet, fruity taste and a fun green color that can add a festive touch to any party. Best of all, you don’t need to be a mixology expert. Midori debuted in 1978 at Studio 54, the notorious New York nightclub, which was a fitting venue for the bright and showy liqueur that stands out among all other bottles on a back bar.
INGREDIENTS
30 ml / 1 oz. Midori melon liqueur
30 ml / 1 oz. vodka
15 ml/ ½ oz. freshly squeezed lime juice
15 ml/ ½ oz. freshly squeezed lemon juice
Soda water
METHOD
Add all ingredients except the soda water into a Collins glass with ice.
The Horse’s Neck cocktail is a classic cocktail that originated at the end of the 19th century and, as a typical highball, belongs to the long drinks. It is made from Cognac (sometimes Bourbon Whiskey) and Ginger Ale. Optionally, you can add 1-2 dashes of Angostura bitters to give the cocktail more depth. The drink owes its name to a thinly sliced, long lemon spiral, the end of which protrudes from the glass and is reminiscent of a horse’s neck.
INGREDIENTS
45 ml/ 1½ oz. Cognac
120 ml/ 3 oz. Ginger Ale
Dash of Angostura Bitters (optional)
METGOD
Pour Cognac and Ginger Ale directly into highball glass with ice cubes.
Tommy’s Margarita is a variant of the Margarita cocktail. The Tommy`s Margarita is made withTequila, lime juice and agave nectar and served in a cocktail glass. It is distinct from the Margarita cocktail in its omission of orange liqueur and its substitution of agave nectar.
INGREDIENTS
45 ml/ 1 ½ oz. Tequila Reposado
15 ml/ ½ oz. freshly squeezed lime juice
2 bar spoons of agave nectar
METHOD
Pour all ingredients into shaker with ice.
Shake well and strain into cocktail glass.
NOTES
The cocktail was conceived in San Francisco in 1990 by Julio Bermejo at his parents’ restaurant called Tommy’s. Bermejo had been recently introduced to agave nectar as an ingredient, and, although it was still expensive at the time, he used it to enhance the a agave flavor of the cocktail instead of using orange liqueur to highlight the citrus flavor in the original Margarita recipe.
Please do not confuse the BiKinnie cocktail with the bikini cocktail. Because the BiKinnie cocktail is completely different and takes its name from the ingredient Kinnie. Kinnie is a Maltese bittersweet carbonated soft drink brewed from bitteroranges and extracts ofwormwood.
INGREDIENTS
30 ml / 1 oz. light Rum
30 ml / 1 oz. Triple Sec.
30 ml/ 1 oz. orange curaçao
120 ml / 4 oz. Kinnie
METHOD
Put some ice cubes in a big long drink glass.
Add the Rum, the Triple Sec. and the orange curaçao.
Fill up with Maltese Kinnie lemonade and stir briefly.
Garnish with two cherries and one lemon slice.
NOTES
Kinnie was first introduced in 1952 and is is brown in colour and is drunk straight or mixed with alcohol. It holds a reputation for being Malta’s favourite non-alcoholic beverage, sometimes even called the ‘national soft drink’.
The Masturbating Butterfly cocktail has a strange name because it is a strange cocktail. The taste of the melon mixed with the herbs from Jägermeister and enhanced with vodka and a few other ingredients, giving the cocktail an unmistakable taste. Well and the name is also a matter of taste.
INGREDIENTS
22,5 ml/ ¾ oz. Absolut vodka
22,5 ml/ ¾ oz. Midori melon liqueur
22,5 ml/ ¾ oz. Jägermeister
22,5 ml/ ¾ oz. oz. Sweet and Sour
Sprite
METHOD
Pour vodka, Midori, and sour mix into a glass on the rocks.
Splash with Sprite and stir gently.
With a spoon turned scoop side down, float your shot of Jägermeister on top.
The John Collins is a Collins cocktail – that is, a long drink stirred with ice and topped with soda – made from London dry gin, lemon juice, sugar and carbonated water. The John Collins cocktail was attested to in 1869, but may be older. It is believed to have originated with a headwaiter of that name who worked at Limmer’s Old House in London around 1790–1817.
INGREDIENTS
3 parts / 45 ml/ 1 ½ oz. Gin
2 parts / 30 ml/ 1 oz. freshly squeezed lemon juice
1 part / 15 ml/ ½ oz. sugar syrup
4 parts / 60 ml/ 2 oz. carbonated water
METHOD
Pour all ingredients directly into highball glass filled with ice.
Stir gently.
Garnish with lemon slice and marshino cherry.
Add a dash of Angostura bitters.
NOTES
Difference between Fizz and Collins. It is difficult to distinguish between a fizz and a collins because both drinks are sours supplemented with soda water. The recipes are often the same or differ only in details. The “official” recipes for a Gin Fizz and a John Collins differ, for example, in that the Gin Fizz is not “built” in the guest glass, but the sour mix is shaken separately with ice and only then filled with soda in the guest glass. In addition, it is served in a tumbler, while the Collins is served in a Collins or long drink glass.
