Cocktails

(1 shot = 25 or 35 ml)
See Cocktail UK for more

Classic Daiquiri

The Daiquiri is thought to have been developed in the late 1800's in Cuba as a medicinal treatment for malaria. Today it is enjoyed as a light cocktail and can be blended for a Frozen Daiquiri.

2 shots rum (aged is best, but white is OK)
1 shot fresh lime juice (roll lime first to ease squeezing, 1 lime ~ 1 shot)
1 shot sugar syrup (sugar/water mix)

Pour the rum, lime juice and sugar syrup into a shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.

Optional: Add 2 strawberries, crushed (or raspberry), double strain before serving.

Cuban Mojito recipe

From http://www.tasteofcuba.com/mojito.html

1 teaspoon powdered sugar
Juice from 1 lime (2 ounces)
4 mint leaves

1 sprig of mint
Havana Club white Rum (2 ounces)
2 ounces club soda

Place the mint leaves into a long mojito glass (often called a "collins" glass) and squeeze the juice from a cut lime over it. You'll want about two ounces of lime juice, so it may not require all of the juice from a single lime. Add the powdered sugar, then gently smash the mint into the lime juice and sugar with a muddler (a long wooden device pictured below, though you can also use the back of a fork or spoon if one isn't available). Add ice (preferably crushed) then add the rum and stir, and top off with the club soda (you can also stir the club soda in as per your taste). Garnish with a mint sprig.

Classic Caipirinha

This delicious, deceptively potent cachaça-based cocktail is traditionally flavored with muddled limes. In Brazil, however, guava and passion fruit are commonly used too, as is caju, the sweet, vanilla-scented fruit of the cashew tree. Recipe by Olie Berlic

1/2 lime, sliced into 4 wedges
1 to 2 teaspoons sugar or simple syrup
1 cup ice
2 ounces cachaça

Gently muddle the lime and sugar in a cocktail shaker. Add the ice and cachaça, shake, and pour the drink with ice into a large rocks glass.

Classic Champagne Cocktail

Soak a sugar cube in Angostura® bitters., drop into tall champagne flute & cover with cognac. Top up with champagne.

Bellini

Created in 1943 at Harry's Bar, Venice, Italy in honor of the painter Geovani Bellini. Giuseppi Cipriani was the inventor. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.

2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco orAsti Spumante Brut

Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 - 3 drops of the raspberry puree. Add sparkling wine and serve.

Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.

Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.

Quick version:
1 parts Peach Schnapps
3 parts Champagne (or Sparkling wine)

Combine in champagne flutes &serve.

Martini

1 part Lillet Vermouth (or any dry French)
7 parts gin (Tanqueray No. 10)
Stuffed olive, pref. with a nut

A martini is always made with gin. If you use vodka, it is not a “Martini” it is a “Vodka Martini”. Using a twist of lemon instead of an olive in a Vodka Martini, gives you a Kangaroo. A Martini is always stirred, not shaken a la James Bond. All white cocktails are stirred – shaking introduced bubbles, introduces too much water, and the shaken wine (vermouth) makes the final result murky. Shaken, it is a Bradford. If you use a cocktail onion instead of an olive, you have a Gibson.

Gently stir the ingredients in a bar glass with ice. Strain into a chilled cocktail glass and twist some lemon peel over the top (do not put the peel in the drink – just twist it to spray the top with the juices). Serve with one stuffed olive on a toothpick.

Tip: Sugar syrup can be made by combining equal parts of sugar and water and cooking until the sugar has completely dissolved.

Vesper

"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.
Bond laughed. "When I'm...er...concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I can think of a good name."
—Ian Fleming, Casino Royale

The novel goes on with Bond telling the barman, after taking a long sip, "Excellent ... but if you can get a vodka made with grain instead of potatoes, you will find it still better,"

Bond eventually calls it The Vesper, named after the novel's lead female character, Vesper Lynd. A Vesper differs from Bond's usual cocktail of choice, the martini, in that it uses both gin and vodka, Kina Lillet instead of the usual dry vermouth, and a lemon peel instead of an olive.

Since both Kina Lillet and Gordon's have been reformulated since 1953, substitutes can be made that attempt to recapture the original flavour of the drink:

To recreate the original bitter flavour of Kina Lillet, add a dash or two of Orange bitters, Angostura bitters, add a pinch (1/16 of a teaspoon) of Quinine powder or use a mix of Lillet and the bitter China Martini, this also turns the drink light golden, as described in the book.

Alternatively, it has been pointed out that Aperitivo Cocchi Americano has a similar flavor profile to the classic Kina Lillet and is an acceptable substitute

For a more traditional flavour, use 100-proof Stolichnaya Vodka to bring the alcohol content of the Vodka back to 1953 levels.

Likewise, Tanqueray Gin provides the traditional flavour of 94-proof gin; whereas Gordon's Gin was reformulated to less than 80-proof.

A "Green Vesper" substitutes absinthe for the Kina Lillet. Lime peel may be substituted for lemon.

A modern cocktail glass, which is larger today than was common in 1953, is often substituted for the deep Champagne goblet.

Manhattan

5 parts American whisky
1 part Italian (sweet) vermouth
dash of Angostura bitters to each drink

Stir with ice, strain into a cocktail glass and serve garnished with a maraschino cherry.

Sidecar

8 parts Cognac or Armagnac
2 parts lemon juice
1 part Cointreau or triple sec

Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon if desired.

Jack Rose

8 parts Applejack
2 parts lemon juice
1 part Grenadine

Shake vigorously with ice and strain into a cocktail glass. Garnish with a twist of lemon if desired.

Punch

Pirates and sailors visiting the Caribbean are said to have created this mix of East Indian and West Indian culture. The word "punch" is said to originate with the Hindi word "panch", which means "five" - punch was
originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices

Caribbean punches are usually based on:
1 part sour (citrus)
2 parts sweet (sugar)
3 parts strong (run)
4 parts weak (juice)

Bajan (Barbadian) Rum Punch is one of the oldest rum punches: one part lime juice, two parts sweetener, three parts rum (preferably Barbados), and four parts water. It is served with a dash or two of Angostura bitters and Nutmeg.

Planter's Punch is a rum-based cocktail. It is not a specific cocktail, but rather the generic name for a set of rum-based punches. Recipes vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curacao, Angostura bitters, and cayenne pepper. Try:

4 oz Fresh Orange juice
3 oz Dark Rum
2 oz Sugar Syrup
1 oz Fresh Lime juice

4 tablespoons fresh lime juice
4 ounces dark Jamaican rum
2 teaspoons grenadine
2 teaspoons Triple Sec
Soda water
4 orange slices

2 oz. dark rum
Dash of Cointreau
1½ oz. fresh orange juice
1½ oz. pineapple juice
½ oz. fresh lime juice
½ oz. simple syrup or dissolved sugar water
Dash of grenadine

Sakitini

3 ounces Vodka
1/4 ounce Saki
1 Slice Cucumber
Turn this recipe into a puzzle! [click]

Add vodka and saki to a cocktail shaker, stir, strain into martini glass, garnish with cucumber slice.

Sazerac

The Sazerac cocktail is to New Orleans what the margarita is to the US southwest. As of 2008, it is the Official Cocktail of the City of New Orleans. The drink was originally named after an imported Sazerac cognac, Sazerac de Forge et Fils, which was used in making the cocktail. As American tastes changed, rye whisky was substituted for the cognac. Absinthe was banned in 1912 in the United States because of its habit-forming quality, and Pernod, Herbsaint, or Ricard was substituted.

1/2 tsp absinthe, or Pernod or Herbsaint (a New Orleans brand of anise liqueur)
1 tsp simple syrup (or 1 sugar cube or 1 teaspoon of granulated sugar)
4 dashes Peychaud's bitters
1 small dash of Angostura bitters (optional)
2 ounces rye whisky (not Bourbon)
Strip of lemon peel
ice (to chill, but not to be served "on the rocks")

The traditional method: Pack a 3-1/2 oz glass with ice. In another, moisten the sugar cube with just enough water to saturate it, then crush. Blend with the whisky and bitters. Add a few cubes of ice and stir to chill. Discard the ice from the first glass and pour in the Herbsaint. Coat the inside of the entire glass, pouring out the excess. Strain the whisky into the Herbsaint coated glass. Twist the lemon peel over the glass so that the lemon oil cascades into the drink, then rub the peel over the rim of the glass; do not put the twist in the drink.

The updated method: Use a prepared simple syrup (1-1/2 parts sugar to 1 part water) so that the sugar is all fully dissolved. Add the Herbsaint to the glass, then swirl it around to coat the entire sides and bottom of the glass. Discard the excess, optionally leave a small amount of it in the bottom. The flavor of the absinthe should be in the background -- it should not dominate. In a cocktail shaker, add the sugar syrup, whisky and bitters. Add ice and stir (not shaken or it may froth) gently for about 30 seconds, or until the drink is cold. Strain into the Herbsaint-coated glass. Twist lemon peel over the drink, so that the lemon oil cascades into the drink. Rub the twist over the rim of the glass, then (optionally) add as garnish.

Alternatives: Substitute Cognac for the rye, or use a mixture of rye and Cognac. Proportions vary from equal parts to 1-1/2 Cognac and 1/2 rye.... to taste; and use orange instead of lemon.

Szarlotka (Polish Apple Pie Cocktail)

Serves 1

1 1/2 oz. Żubrówka vodka, ŻU vodka, or chamomile-infused vodka
Unfiltered apple juice Pour vodka into highball glass over ice. Add apple juice to taste.

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