In the 21 Bar in Sarandë (Albania) I really liked it. That’s why Klajdi showed me a second cocktail. His name is Mrs. PINK and tastes wonderful. Which maybe was because I love Sambuca. So if you ever come to Sarandë, I highly recommend the 21 Bar.
INGREDIENTS
Sambuca
lime juice (freshly squeezed)
strawberry syrup
crushed ice
METHOD
Combine all ingredients in a shaker with ice.
Fill a glass ¾ with crushed ice.
Shake with ice.
Strain into the glass.
Garnish with orange twist.
Cheers from 21 Bar in Sarandë!
NOTES
You can find the 21 Bar in Sarandë in the Rruga Skënderbeu near the harbor and the waterfront. The decor is very exceptional and made with love. You can sit inside and outside. And the cocktails are really excellent and the staff is very friendly and knowledgeable. So let’s go to Albania!
In August 2019 I was in Albania. I took the ferry from Corfu in Greece to the port of Sarandë in Albania. Arrived in Sarandë, the bartender Klajdi from the 21 Bar was already waiting for me. In the 21 Bar Klajdi showed me the production of two different cocktails. The first cocktail has the same name as the cocktail bar: 21 Bar Cocktail. The ingredients make the cocktail an unforgettable experience: vodka, Ursus and freshly sqeezed lime juice.
INGREDIENTS
Vodka
Ursus
lime juice (freshly squeezed)
METHOD
Combine all ingredients in a shaker with ice and shake.
Ursus or Ursus Vodka is a vodka of Icelandic origin that
was made in Hoorn, Netherlands until 2006. The recipe was developed by a
traditional Icelandic distiller family in the early twentieth century. Since
1995 it was distilled and bottled in the Netherlands. In 2004 the brand Ursus
was taken over by Diageo, where it is produced today.
The Cocktail Death in the Afternoon, also called the Hemingway is a cocktail made up of absinthe and Champagne invented by Ernest Hemingway. The cocktail shares a name with Hemingway’s book Death in the Afternoon. It is claimed that the cocktail was invented by Hemingway after he spent time in Paris (France) and enjoyed the Absinthe there.
INGREDIENTS
45 ml / 1½ oz. Absinthe
135 ml / 4 ½ oz. Champagne
METHOD
Pour the Absinthe into a coupe glass.
Top with iced Champagne until it attains the proper opalescent milkiness.
NOTES
Absinthe is historically described as a distilled, highly alcoholic beverage. It is an anise–flavoured spirit derived from botanicals, including the flowers and leaves of grand wormwood, together with green anise, sweet fennel and other medicinal and culinary herbs.
The Strawberry Margaritha is one oft he most popular margaritas. The recipe is very easy and requires just a few ingredients, none of which are hard to come by. The Strawberry Margaritha is not only a delicious frozen cocktail, but it’s also a great way to cool down on a hot summer day.
INGREDIENTS
40 ml / 1½ oz. Tequila Silver
20 ml/ ¾ oz Cointreau orange liqueur
20 ml/ ¾ oz Strawberry liqueur
20 ml/ ¾ oz freshly squeezed lime juice
5 strawberries
ice cubes
METHOD
Put the Tequila, the liqueurs and lime juice into a blender.
You can blend the Strawberry Margarita to your desired consistency. Add more ice for a thicker drink and use a little less for a thinner drink. Alternatively, it can be thinned out by adding a little more liquid.
Here I want to show you the recipe of the Greek Sazerac from FLAWS High End Cocktailbar in Rhodes (Town). In the June of 2019 I was in Rhodes Town in Greece and visited the Cocktailbar there. At Flaws the bartender Angelo showed me, how to make the cocktail “GREEK SAZERAC”. If you ever come to Rhodes, I would highly recommend Flaws cocktailbar in Rhodos Town. And you should taste there the Greek Sazerac.
INGREDIENTS
Ouzo
sugar cubes
cucumber and Peychaud`s bitters
Metaxa***** Brandy
Ice cubes
METHOD
Put ice in a glass and add some Ouzo and mix it easily.
Take another glass and add two sugar cubes.
Add cucumber and Peychaud`s bitters.
Destroy the sugar cubes.
Fill Metaxa***** Brandy into the glass and mix it easily.
Add ice cubes and stir it to perfection.
Mix the Ouzu again and get away with it.
Give the Metaxa mix into the empty flavoured ouzo glass
And add a great ice cube.
NOTES
The Ouzo is poured during production from the Greek Sazerak. As a result, only the flavor of Ouzo remains in the glass. A very interesting taste composition. Thanks to the Flaws team for letting me try that.
On my trip to Siena and Florence
in Italy in April 2019, I got to know many Italian cocktails. The three most
interesting Italian cocktails, I would like to introduce you here..
Aperol Spritz
STORY
If you are now traveling in summery temperatures in Europe’s inner cities, there is hardly an outdoor garden from which not a good part of the tables at least a style glass with striking reddish-orange content illuminates the viewer. The Italian cocktail Aperol Spritz is literally on everyone’s lips.
INGREDIENTS
60 ml/ 2 oz. Prosecco or white wine
40 ml/ 1 ⅓ oz. Aperol
20 ml/ ¾ oz. soda water
5 ice cubes
METHOD
To prepare the Aperol Spritz, put all the ingredients in a white wine glass and stir for about 5 seconds.
Decorate with orange slice and serve with straw.
Negroni
STORY
The Negroni is a cocktail traditionally served as an aperitif, originating in twentieth-century in Italy and created as a variation of the then very popular Americano. In the meantime, the popular drink is especially popular in a variety of variations, which often deviate from the three original ingredients Gin, Vermouth Rosso and Campari.
INGREDIENTS
30 ml/ 1 oz. Dry Gin
30 ml/ 1 oz. Campari
30 ml/ 1 oz. Vermouth Rosso
METHOD
Put all ingredients in a stir glass and add 4 to 5 medium-sized ice cubes.
Mix for 30 seconds with bar spoon.
Strain in a pre-cooled tumbler on a large ice cube.
Cum the drink with the essential oils of an orange zest.
Add orange zest.
Bellini
STORY
When it comes to cocktails, the simple is often the best. The Bellini cocktail is mixed with only two basic ingredients: vineyard peach and Champagne. The classic from Harry’s Bar in Venice is still the perfect summer drink.
INGREDIENTS
30 ml / 1 oz. white peach puree
100 ml/ 3 ⅓ oz. Champagne
METHOD
Pour the peach puree into the pre-chilled glass and slowly fill with ice-cold champagne.
A Fuzzy Navel is a mixed drink of peach schnapps and orange juice. It is a very simple mixed drink of the 80s. If you’re planning your next 80s party, Fuzzy Navel should not be missed.
This cocktail was popular with students in the 1980s. An Alabama Slammer is a cocktail of Amaretto, Southern Comfort, Sloe Gin and orange juice. The Alabamer Slammer is the top drink for your next 80s party.
INGREDIENTS
30 ml/ 1 oz. Southern Comfort
30 ml/ 1 oz. Sloe Gin
30 ml/ 1 oz. Amaretto
60 ml/ 2 oz. orange juice
METHOD
Add all ingredients into a cocktail shaker with ice.
Sloe Gin is from England and has everything to do with “Sloe Berries”. These are small wild berries that are found everywhere in England. Purely they taste terrible.
But the English have found a great way to use the Sloe Berries. Of course, by soaking in alcohol. The berries were dipped in a gin with a touch of sugar. And so Sloe Gin was born.
