The Sea Breeze cocktail was born in the late 1920s, but the recipe was different from the one used today. Today the Sea Breeze is a cocktail containing vodka with cranberry juice and grapefruit juice.The cocktail is usually consumed during summer months.
INGREDIENTS
45 ml/ 1 ½ oz. vodka
120 ml/ 4 oz. cranberry juice
30 ml/ 1 oz. grapefruit juice
METHOD
Build all ingredients into a highball glass filled with ice.
Garnish with lime wheel.
NOTES
The Sea Breeze cocktail may be shaken in order to create a foamy surface.
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 Shamrock Juice.
INGREDIENTS
30 ml/ 1 oz. Gin
30 ml/ 1 oz. Tequila silver
30 ml/ 1 oz. white Rum
30 ml/ 1 oz. Vodka
30 ml/ 1 oz. Blue Curaçao liqueur
120 ml/ 4 oz. freshly squeezed orange juice
METHOD
Fill a hurricane glass with ice.
Pour in the liqueurs and the orange juice.
Top off with the Blue Curaçao.
Stir gently.
Garnish with an orange wheel and cherries.
NOTES
Attention! The Shamrock Juice cocktail contains a lot of alcohol and is even stronger than the Zombie.
Rumor has it that the French Martini was invented in New York City / USA in the 1980s. The cocktail was produced during the 1980s–1990s cocktail renaissance. The key ingredient that makes a martini “French” is Chambord, a black raspberry liqueur that has been produced in France since 1685.
INGREDIENTS
60 ml/ 2 oz. vodka
15 ml / ½ oz. Chambord liqueur
45 ml / 1½ oz. fresh pineapple juice
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well and strain into a chilled cocktail glass.
Squeeze oil from lemon peel onto the drink.
Garnish with a piece of pineapple.
NOTES
Chambord Liqueur Royale de France is produced in the Loire Valley from black raspberries and blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion.
A fizz is a refreshing, alcoholic and carbonated cocktail. It is one of the classics in the history of cocktails and, with its numerous variants, forms its own drink group. One of the most famous fizzes is the Gin Fizz, which I present to you here. A modification is e.g. the Sloe Gin Fizz.
INGREDIENTS
60 ml/ 2 oz. Gin
30 ml/ 1 oz. freshly squeezed lemon juice
15 ml/ ½ oz. sugar cane syrup
Top up with soda water
METHOD
Shake all ingredients with ice cubes, except soda water.
Pour into tumbler.
Top with soda water.
Garnish with a lemon slice.
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.
The cocktail Angel Face was first mentioned in 1930 in The Savoy Cocktail Book by the bartender Harry Craddock and consists of equal parts of the three ingredients. The name may be due to gang criminal Abe Kaminsky, who was also known as Angel Face. He worked for the Sugar House Gang in Detroit during Prohibition.
Why is the cocktail called Charle Shaker? Right! Because the Charleston Follies bottle looks just like a cocktail shaker. At least the old generation, the new bottles are unfortunately only made of glass and look like any other liqueur bottle.
INGREDIENTS
20 ml/ ¾ oz. Charleston Follies
20 ml/ ¾ oz. Aqavit
10 ml/ ⅓ oz. lime juice
10 ml/ ⅓ oz. tonic water
METHOD
Add Aquavit and Charleston Follies and stir it with ice.
Add lime and tonic water.
Fresh up with slice of lemon and red cocktail cherry.
The Garibaldi cocktail is an extraordinary simple two-ingredient cocktail, but one that tastes more interesting than it is. It is a classic Italian aperitivo made with Campari and freshly squeezed orange. The orange juice is blended at high speed without ice to make it fluffy.
Traditionally composed of equal parts Campari and orange juice, more recent recipes of the Garibaldi have upped the orange juice for a longer, more refreshing drink. In my recipe, I am doing just that, with less Campari and more of orange juice and I also add some sugar cane syrupd to balance any zesty oils that end up in the juice.
INGREDIENTS
45 ml/ 1 ½ oz. Campari
2 ml/ ⅛ sugar cane syrup
120 ml/ 4 oz. freshly squeezed orange juice
METHOD
Squeeze fresh orange juice.
Blend the juice for fluffy consistency.
Fill a glass half with ice cubes.
Add the Campari and half of the orange juice.
Stir slightly.
Add the rest of the orange juice.
Garnish with an orange wheel.
NOTES
Use a mixer or milk frother to make the orange juice “fluffy”. For the Garibaldi cocktail, the juice is mixed at high speed, which aerates it and gives it a thick and fluffy consistency.
The Black Russian is a classic short drink based on coffee liqueur. The delicious, slightly sweet cocktail can be prepared extremely quickly and is particularly popular with coffee lovers. The short drink is usually served after eating. As far as is known, the Black Russian was first prepared in 1950 in the bar of the Brussels hotel Metropole by its long-time bar boss Gustave Tops. If you add a little whipped cream to the cocktail, you get a White Russian.
INGREDIENTS
50 ml/ 1 ½ oz. vodka
20 ml/ ¾ oz. Kahlùa coffee liqueur
ice cubes
METHOD
Pour the ingredients into an old fashioned glass filled with ice cubes.
What to do in Germany in cold February. Right! You get on the plane and visit sunny Israel. Really nice it is in Eilat on the Red Sea. Near the beach you will find the best cocktail bar in the city: Jasper 08. In February the temperatures in Eilat are only 25 degrees Celsius, but in summer they rise to 45 degrees Celsius. So the Jasper Iced Tea cocktail is a great refreshment.
I was very glad, that the manager Vera of Jasper 08 gave me the opportunity, that her bartender Erez showed me the making of Jasper Iced Tea. Eilat is very easy to reach via the newly built Eilat Ramon Airport and when you arrive in Eilat you must visit the Jasper 08 cocktail bar.
INGREDIENTS
Tanqueray gin
pineapple juice
lime juice (freshly squeezed)
peach iced tea syrup
cucumber syrup
Angostura bitters
crushed ice
mint leaves
cucumber flower
METHOD
Combine all ingredients in a shaker with ice and shake.
Shake well and strain into a highball glass filled with crushed ice.
Add some more crushed ice to top of the glass.
Garnish with some fresh mint leaves and a cucumber flower.
Cheers from Israel!
NOTES
The Jasper 08 cocktail bar in Eilat serves up the perfect cocktail of exhilarating experiences for your vacation at the Red Sea. Right at the heart of the newly-renovated Isrotel Agamim lobby is the Jasper 08 cocktail bar, setting a new entertainment standard for hotel guests and visitors alike. This unique mega bar is the ideal setting for an exceptional night out, with its contemporary New York atmosphere reflected in exclusive cocktails, the bar’s music, and cool staff. Try the Jasper Iced Tea!
The Diplomat Cocktail is relatively weak in alcohol and it was a popular drink in the French Diplomatic Service. If it is the trouth or not, but rumour has it that diplomats were able to sip on these and still keep their wits about them!
INGREDIENTS
60 ml/ 2 oz. Vermouth dry
30 ml/ 1 oz. Vermouth rosso
5 ml/ ⅙ oz. maraschino liqueur
2 dashes orange bitters
METHOD
Stir all ingredients with ice.
Strain into cocktail glass with ice.
Garnish with an orange zest twist.
NOTES
The taste of the Diplomat Cocktail is wonderful aromatic and dry. More of an aperitif than a digestif.
