Perhaps the Champagne cocktail was somewhat over-hyped, but this classic cocktail remains as popular as ever. Starts bone dry and becomes slightly sweeter as you reach the dissolving cube at the bottom, depending on how briskly you drink of course.
INGREDIENTS
90 ml/ 3 oz. Champagne
10 ml/ ⅓ oz. Cognac
2 dashes Angostura bitters
1 sugar cube
METHOD
Add 2 dashes of Angostura bitter onto sugar cube and drop it into champagne flute.
Add cognac followed by gently pouring chilled champagne.
Garnish with a lemon twist.
NOTES
This simple classic cocktail is the best way to improve a flute of bubbly.
The Tuxedo cocktail is composed of gin, Vermouth dry, maraschino liqueur, Absinthe and orange bitters. Related to the Martini cocktail, the Tuxedo has had many variations since its inception in the 1880s.
INGREDIENTS
45 ml/ 1 ½ oz. Gin (Old Tom)
45 ml/ 1 ½ oz. Vermouth dry
½ barspoon maraschino liqueur
½ barspoon Absinthe
3 dashes orange bitters
METHOD
Stir all ingredients in an ice filled mixing glass.
Strain into chilled cocktail glass.
Garnish with with a cherry and a twist of lemon zest.
NOTES
The cocktail is named after the Tuxedo Club in Orange Country (New York) where it was first mixed. Tuxedo Park, the planned community where the club was built, is itself a derivation of the Lenape word tucseto. The form of menswear by the same name originated at the same country club around the same time.
On my trip to Stockholm in Sweden in July 2019, I got to know many Swedish cocktails. The Hallon-Lakrits cocktail is a festive candy drink that tastes just as the Swedish name promises – raspberries and licorice. So, just like the popular raspberry peel. Worth mentioning is also that this is a drink that one can very easily vary to adapt to their own taste preferences. This stated recipe is only a good basic recipe.
INGREDIENTS
60 ml/ 2 oz. Sourz Raspberry
10 ml/ ⅓ oz. Pernod
20 ml/ ¾ oz. Grenadine
10 ml/ ⅓ oz. lemon juice
80 ml/ 2 ¾ oz. Sodawater
METHOD
Fill a glass half with crushed ice.
Add Sourz Raspberry, Pernod, Grenadine and lemon juice.
Stir so that everything mixes.
Add the soda water and fill the rest of the glass with ice.
Stir slightly and garnish with a lakrits stick.
NOTES
It’s all about finding a balance in the flavors you like. If you think it’s too low in licorice, you can easily increase the amount of Pernod. If you want the drink a little sweeter, you can try to use Seven Up or Sprite instead of soda. Since they are a little sweeter, you may need to add some extra lemon juice. Do not be afraid to try different variants.
The Long Island Iced Tea (also: Long Island Ice Tea) is a type of alcoholic mixed drink typically made with vodka, tequila, light rum, triple sec, gin, juice and a splash of cola, which gives the drink the same amber hue as its namesake. Although its name suggests this, it does not contain tea, but it looks like iced tea because of the cola it contains. The five “white” (clear) spirits rum, vodka, gin, tequila and triple sec. are, usually in equal proportions, added with juice to a large long drink or fancy glass filled with ice cubes and a splash of cola. Lastly, it is decorated with the lemon slice and a straw, after stirring with bar spoon smoothly.
INGREDIENTS
20 ml/ ¾ oz. white Rum
20 ml/ ¾ oz. Vodka
20 ml/ ¾ oz. Gin
20 ml/ ¾ oz. Tequila
20 ml/ ¾ oz. Triple Sec.
10 ml/ ¼ oz. lemon juice
Top half with orange juice and half with Cola
METHOD
Add all ingredients into highball glass filled with ice.
Stir gently.
Optionally garnish with lemon slice.
NOTES
There are numerous legends about the origin of the cocktail. According to one version, it is said to have been invented by a rich, bored housewife on Long Island, New York. When she secretly reached into the house bar, she only took a small amount from each bottle, since her husband should not notice anything about it. As a cover, she filled the drink with cola. It also tells of students who used small amounts from their parents’ bottles.
The Cantarito cocktail is a Tequila-based cocktail served in a clay cup known as a jarrito that helps to keep the drink cold. A cantarito contains ingredients such as agave, orange juice, pink grapefruit juice, lime juice, sea salt and grapefruit soda. The cantarito is popular in Mexico but not as well known in the United States.
INGREDIENTS
60 ml/ 2 oz. Tequila Reposado
45 ml / 1 ½ oz. freshly squeezed orange juice
20 ml / ¾ oz. freshly squeezed pink grapefruit juice
15 ml / ½ oz. freshly squeezed lime juice
2 pinch salt
60 ml/ 2 oz. Thomas Henry Pink Grapefruit
METHOD
Pour all ingredients into ice-filled pot or glass.
Stir it.
Garnish with a lime wedge.
Consider serving with straws.
NOTES
If you use a Cantaritos clay pot submerge the pot in cold water to clean the inside and wet the outside of the clay pot.
In my Easter cocktail 2020, I use two rare cocktail ingredients this time: eggnog and Mozart liqueur. This cocktail is for the sweet tooth. Chocolate, creamy, sweet with a cream topping – ideal for cozy evenings with the girls! And it looks good, too.
INGREDIENTS
40 ml/ 1 ½ oz. eggnog / advocaat
40 ml/ 1 ½ oz. Mozart Dark chocolate liqueur
whipped cream
chocolate flakes
METHOD
Put the eggnog in a small cocktail glass.
Let the chocolate liqueur carefully run over the back of a spoon onto the eggnog liqueur.
The Opera cocktail is a mixture of gin, Dubonnet and maraschino liqueur. The Dobonnet smooths the gin while the maraschino makes it sweater. The Opera cocktail is one of those old classic cocktails that doesn’t get much attention these days.
INGREDIENTS
60 ml/ 2 oz. Gin
60 ml/ 2 oz. Dubonnet Red
7,5 ml/ ¼ oz. maraschino liqueur
METHOD
Stir all ingredients in an ice filled mixing glass.
Fine strain into chilled glass.
Garnish with an orange peel.
NOTES
The Dubonnet is an aperitif first sold by Joseph Dubonnet in 1846 and is very similar to the Vermouth.
The Mimosa cocktail is composed of Champagne (or other sprakling wine) and chilled citrus juice, usually orange juice. It is traditionally served in a tall Champagne flute e.g. at weddings, at brunch, or as part of business or first class service on some passenger airlines and railways. The mixing ratio of the classic mimosa differs based on the source.
INGREDIENTS
75 ml/ 2 ½ oz. Champagne
75 ml/ 2 ½ oz. orange juice
METHOD
Ensure both ingredients are well chilled.
Mix into a Champagne flute.
Garnish with an orange slice.
NOTES
The Mimosa cocktail is named after the yellow-flowered mimosa plant. The combination of sparkling wine and orange juice has been consumed for centuries in Spain, especially where oranges and cava and other sparkling wines are plentiful. A good alternative is the Django Reinhardt cocktail.
Not only the hunter drinks Jägermeister on the high seat. There are also great cocktails with Jägermeister. Here are three beautiful Jägermeister cocktail recipes:
SURFER ON ACID
STORY
The spices and herbs of the Jägermeister combine with fruity and exotic coconut and pineapple – simply fruity and delicious!
INGREDIENTS
30 ml/ 1 oz. Jägermeister
30 ml/ 1 oz. white coconut Rum
30 ml/ 1 oz. pineapple juice
METHOD
Put all ingredients together on ice cubes in a highball glass and stir well.
NOTES
For this cocktail I use the Belmont Estate Coconut Rum. It is an excellent proof that the Caribbean produces first-class sugar cane and therefore the best rum. He comes from the small Caribbean island of St. Kitts and was allowed to store for several years in oak barrels. Its special character is given by its delicate coconut flavors, which immediately create a Caribbean feeling.
SIX POINT STAG
STORY
Six ingredients can be intimidating, but don’t back down from this stag.
INGREDIENTS
45 ml/ 1 ½ oz. Jägermeister
10 ml/ ¼ oz. Stroh 80 overproof rum
15 ml/ ½ oz. Falernum
15 ml/ ½ oz. lime juice
30 ml/ 1 oz. pineapple juice
2 dashes orange bitters
METHOD
Combine all ingredients except Jägermeister and bitters in a tall glass in this order: rum / Falernum / fresh lime juice / pineapple juice
Add crushed ice and then gently mix with a spoon
Then add more ice and top with Jägermeister and bitters.
Garnish with a pineapple slice and a sprig of fresh mint.
FLYING HIRSCH
STORY
The Flying Hirsch is not a classic cocktail, more a mixture of long drink and shot.
INGREDIENTS
20 ml/ ¾ oz. Jägermeister
60 ml/ 2 oz. Red Bull
METHOD
A small, iced, bottle of Jägermeister (20 ml) is placed in a tumbler and filled with Red Bull to the “stag”.
NOTES
So that the Jägermeister can mix with the Red Bull, the Flying Hirsch is drunk slowly, but all at once.
The Stinger cocktail is a duo cocktail made by adding white crème de menthe to cognac (although recipes vary). The cocktail’s origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class and has had a somewhat wide cultural impact.
INGREDIENTS
60 ml/ 2 oz. Cognac
20 ml/ ¾ oz. crème de menthe (white)
METHOD
Pour all ingredients into cocktail shaker filled with ice.
Shake well and strain into tumbler with fresh ice.
NOTES
The Stinger cocktail is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. The classic Stinger recipe uses three parts cognac and one part white crème de menthe. However, Stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with ice.
