Search result : 9 recipes with (apfelkorn liqueur)
51 rates
Fill a shot glass with apfelkorn almost to the rim. Carefully pour a little bailey's into the glass. The two liquors don.
3 rates
In a shaker, half filled with crushed ice, combine tequila and apfelkorn. Shake well. Strain into a high-ball glass fill.
0 rates
Shake well and use it as a shot.
1 rates
Pour ingredients over ice in a shaker. Shake and strain into a shot glass.
9 rates
Mix in a highball glass.
3 rates
Mix the ingredients, add a couple of ice cubes. Put a slice of orange or lemon (any fruit will do!) on the rim of the gl.
0 rates
Pour the Apfelkorn and Bacardi Breezer over 3 ice cubes in a whiskey sour glass, stir, and serve.
17 rates
Pour apfelkorn into a highball glass. Add peach juice and fill with iced tea.
0 rates
Shake with ice. Serve with a slice of dried apple.
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Top 10 Cocktails
1001 Cocktails - Copyright © 1997-2017
Das Korn Cocktails
Created by Stefan Weber
(Victoria Bar, Berlin)
1-2 cl St. Germain Elderfl ower Liqueur
Stir and strain into an ice-fi lled rocks glass. Garnish with a large lemon twist.
Created by Arnd Henning Heissen
(Ritz Cartlton, Berlin)
2cl lemon juice
1 bar spoon sugar
1cl Giffard Violette
1,5 cl Luxardo Maraschino
Shake and strain in a chilled cocktail glass.
NEUKГ–LLN KOOLER
Created by Nicolas & Joao
(YUMA BAR, Berlin)
Halbe Zitrone, gepresst
1,5 cl Zuckersirup
1-2 dashes Angostura
Im Shaker. Auf crushed Eis im Longdrink-Glas abseihen. Mit Ginger-Ale aufgieГџen.
KORNATION KORN ANTICA
Created by Jens Göring
3 cl Antica Formula
1 dash Cointreau
1 dashes Angostura
KORNATION QUITTE & KORN
Homemade quince cordial
A dash of lime juice
GREEN KORN SOUR
Created by Alberto Ferreira Costa
(Apples Bar, Park Hyatt Hamburg)
2 cl Apple Sour
3 cl fresh lime juice
1 cl sugar syrup
2 cl fresh apple juice
Shake, serve in a tumbler
Garnish - two apple slices
Cocktails by Gonçalo de Sousa Monteiro
(Buck & Breck, Berlin)
DAS KORN, LILLET BLANC, PEYCHAUD BITTERS
Adapted from the 'Coquetiez du Lion' an inverted and bittered Vesper.
20 ml das Korn, 45 ml Lillet Blanc, Peychaud's Bitters, Lemon Twist (garnish)
DAS KORN, CRГ€ME DE FRAMBOISE, FRENCH VERMOUTH
Inspired by something between a 'Parisienne' and a 'Rose' (French Style).
35 ml das Korn, 20 ml French Vemouth, 10 ml CrГ©me de Framboise
Stirred and on the rocks.
DAS KORN, WOODRUFF, LIME CORDIAL
A tribute to the Berlin Gimlet, as served by Frankie at Fasanen 47. A "Waldmeister"-Gimlet.
45 ml das Korn, 15 ml Lime Cordial, 5 ml Woodruff Cordial, Lemon Twist (no drop)
Stirred and strained.
DAS KORN, DRY WHITE PORT, ANGOSTURA BITTERS
Adapted from the 'Clubland' as discribed in the CafГ© Royal Cocktail Book from 1937.
25 ml das Korn, 40 ml Dry White Port, Angostura Bitters, Lemon Twist (no drop)
Stirred and strained.
DAS KORN, MUSTARD LIQUEUR, FRENCH VERMOUTH, CELERY BITTERS
The Mustard Liqueur discovered by Galander put into an inverted Martini.
15 ml das Korn, 40 ml Mustard Liqueur, 10 ml French Vermouth, Celery Bitters
Stirred and strained.
KAISERKORN
DAS KORN, KГњMMEL, LIME CORDIAL
A variation on the Gimlet. This time with Gilka Kaiser KГјmmel.
45 ml das Korn, 5 ml Gilka Kaiser KГјmmel, 15 ml Lime Cordial, Lemon Twist (garnish)
Stirred and strained.
Cocktails by Mario GrГјnenfelder
(BAR TAUSEND, Berlin)
Das Korn, Eiweiss, frische Zitrone, Puderzucker
LEBKUCHEN KORN
Das Korn mit LebkuchengewГјrzen und Wermuth versetzt
Eiweiss, frische Zitrone, Puderzucker, Zuckerrand; Zimt, Aromatic Bitter
DAS CLASSISCHE MARTINI KORN
Trockener Wermuth, Das Korn, Laphroig 10 y, spherische Olive
GINGER KORN GIMLET
Das Korn, frischer Ingwer, Cordial Lime Juice
KORIANDER KORN
Frischer Koriander, frischer Limettensaft, Orange Bitter, Tonic Water
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Cocktails mit Gin
Wer an Gin und Cocktails denkt, der denkt fast immer an den Gin Tonic. Wir könnten an dieser Stelle eine flammende Rede darüber halten, dass der Gin doch so viel mehr zu bieten hat als den öden Aufguss von Limetten, Zitronenzesten, Gurken und Eis. Tatsache ist aber: Eben wegen des Gin Tonic-Booms gibt es endlich mal einen Longdrink, bei dem sich sauviele Leute Gedanken darüber machen, wie man das Maximum aus ihm herausholen kann. Das finden wir gut. Und schmecken tut uns der Gin Tonic obendrein auch.
Aber ja: Es gibt mehr als nur einen Cocktail mit Gin: Da wГ¤ren der Gin Fizz, der Gimlet, aber auch der Martini – der besteht fast immer aus Gin und Wermut, versteckt sich aber hinter dem Namen. Ein Tom Collins ist ebenfalls ein Gin-Cocktail-Rezept und fГјr alle, die’s lieber fruchtig mГ¶gen, gibt’s den kirschlastigen Singapore Sling. Auch diesen Cocktails wollen wir uns widmen.
Welcher Gin ist der beste fГјr Cocktails?
In den letzten Jahren hat es Dutzende von Gins auf den deutschen Markt gespült und die meisten davon sind tatsächlich qualitativ ziemlich gut. Die Geschmacksbandbreite unter den Gins ist aber derart gewaltig, dass man fast schon für jeden Geschmack und jeden Cocktail zwei bis drei Gins zu Hause haben sollte, wenn man auch alles vorbereitet sein will.
Das macht kaum eine Hausbar mit, deswegen sollten Sie als Einsteiger zu den Klassikern Hendrick’s und Tanqueray No. 10 greifen, damit macht manВ wenig falsch. An Gordon’s und Bombay Sapphire ist Гјbrigens nichts verkehrt – aber ihrВ kommt ja nicht hierher und informiert euch, um dann genau die Sachen aus dem Supermarktregal zu holen, die В ihr eh schon zu Hause habt.
Violet Fizz – der Gin Fizz mit CrГЁme de Violette
Wenn man sich einen Twist fГјr einen bekannten Cocktail Гјberlegt, kann man etwas hinzufГјgen oder wegnehmen. Man kann die komplette Zutatenliste durch „was Г¤hnliches“ austauschen. Man kann die Deko behalten und den Rest durch Orangensaft.
11 Hipster Cocktail Recipes You Can Make At Home
11 cocktail recipes for the hippest happy hour in town.
Been finding a whole lot of infusions and craft spirits on the drink menu lately? Cocktails are having a comeback (did they ever really leave) and that means good drinks, served strong. Fortunately, you don’t have to hit up the bar to drink them. You may think your only option for the at-home bar is a dirty martini, but think again: hipster cocktail recipes are just a few infused simple syrups and specialty spirits away.
For those looking to be their own innovative bartender, here are 11 cocktail recipes to make sure you stay on top of the cocktail trend. Mustaches and bartender vests not included.
Simplicity is sexy, and the first thing on your list should be to master some classic cocktail recipes, like a Manhattan, Negroni or an Old Fashioned. Why go overboard with ingredients when you can keep it three and under? Look for locally distilled spirits to keep it as hip as possible.
So you were looking for a way to drink absinthe that didn’t involve sugar cubes and fire? Then here’s the cocktail for you: absinthe and champagne, go.
Elderflower cordial seems to be popping up in lots of cocktail recipes these days. Mixed with lime juice, it provides for a refreshing twist on a classic martini.
Made popular during the vodka craze of the 1950s, a Moscow Mule cocktail recipes typically involve vodka, ginger beer and lime. And what better way to modernize it than with a homemade, cardamom infused ginger ale? For authenticity, find a set of traditional copper mugs before you serve it.
This drink combo pairs two foodie loves: good whiskey and pickling. Yes, all this is is a shot of whiskey followed by a shot of pickle brine, which of course you should have plenty of on hand, because you’ve been pickling your own dills for quite some time now, right?
Want cocktail recipes that prove your booze prowess? Skip the tequila and go for the mexcal instead. Made by roasting agave hearts, mezcal has a deep, smoky flavor. In this recipe, which blends little Campari and a Belgian trippel-style beer, you’re sure to win the hearts of those in search of a distinct drink.
Scotch in a cocktail? Scotch purists may shudder in shame, but if you need a gentle introduction to drinking scotch this can be a good place to start. Make it by mixing the peaty drink with orange juice and sweet vermouth.
Herb-infused cocktail recipes are gaining in popularity, especially those that use savory herbs that most of us would associate with dinner dishes. Take sage for example: in this cocktail, sage leaves are paired with bitters and rye whiskey for a cocktail that screams of autumn.
Vinegary shrub cocktail recipes are super trendy, and they’re even better when made with obscure ingredients, particularly vegetables. Because everyone likes a drink which can be pawned off as moderately healthy. Beet juice? But of course.
There is a certain type that has a love affair with Fernet-Branca; most of the ones I know are bartenders. It’s aromatic and very herb heavy, so it’s not for the faint of heart. But mixed with a little rye whiskey and ginger syrup, you have a classic cocktail that most people will be hard pressed to turn down.
Rum is also making a comeback, and in this recipe it’s mixed with another hipster drink of choice: cold brew. That’s right, a creamy caffeinated cocktail. Make sure you’re not drinking it before bed.
Anna Brones
Anna Brones is a food + travel writer with a love for coffee and bikes. She is the author of The Culinary Cyclist and Fika: The Art of the Swedish Coffee Break. Catch her weekly column, Foodie Underground.
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Copyright ® 2016 all rights reserved by EcoSalon, and can not be reproduced without permission in writing. We are a digital magazine for entertainment, we are not here to diagnose or treat any health or medical conditions.
7 erfrischende Sommer-Cocktails mit Gurke
Als uns zum ersten Mal jemand eine Gurke in den Gin Tonic geworfen hat, haben wir die Augenbraue hochgezogen: Wir wollten uns betrinken und der Bartender machte aus unserem Longdrink ein Salatdressing. Hat aber trotzdem geschmeckt. Heute musst du froh sein, dass sie dir das grüne Ding nicht einfach aushöhlen und dir den G&T built in cucumber servieren. Aber warum eigentlich nicht? Gurke passt schließlich nachweislich hervorragend zu Gin und Wodka und schmeckt frischfruchtig nach Sommer.
Weil das so ist, hat sich die Gurke nach und nach in immer mehr Cocktail-Rezepte eingeschlichen – nach dem Gin Tonic eroberte sie die Moscow Mules dieser Welt. Sogar eine eigene Gurkenlimonade gibt es inzwischen. Spätestens seit die Bartender dieser Welt darauf gekommen sind, dass man ein Gemüse mit 96% Wasseranteil sicher gut entsaften kann, gibt es kein Halten mehr. Zum Glück: So können wir uns diesen Sommer jedes Wochenende einen anderen Gurken-Cocktail reinpfeifen, ohne uns zu langweilen. Damit ihr das auch könnt, gibt’s in diesem Artikel 7 geniale Gurken-Drinks, die uns besonders begeistert haben:
Cucumber Frog
Entdeckt in der Barock Bar in Regensburg vereint der Cucumber Frog Basilikum, Gurken, Gin und Wasabipaste. Was klingt, als hätte jemand einfach nur grüne Sachen in den Mixer gepackt, ist ein wahnsinnig frischer Sommerdrink, der mediterrane und asiatische Einflüsse mit der Aromatik von Gurkenwasser in Omas Kartoffelsalat vereint. Was rauskommt, ist der im Wortsinn perfekte Begleiter zu jedem Grill-Abend:
- 6 cl Gin
- 2 cl Zitronensaft
- 10 Gurkenscheiben
- 1 Teelöffel Wasabipaste
- 2 cl Basilikumsirup
Gurkenscheiben einmal kurz anmuddeln, Zitronensaft, Gin, Wasabi und Baslikumsirup dazu und auf Eis hart shaken. So richtig, richtig shaken, denn die Wasabipaste muss sich auflösen. Dann in ein Longdrinkglas mit Eis abseihen und mit Gurken und Basilikumblatt garnieren. Trinken.
St Germain des Pres
Der mit Abstand komplexeste Drink in diesem Artikel – so komplex, dass wir ihn als einzigen Cocktail auf dieser Liste (noch) nie im Selbstversuch testen konnten, weil hier keiner dran gedacht hat, eine Thaichilli-Tinktur anzusetzen. Der St Germain des Pres vereint die Aromen von Gin, Gurken, Holunder und Thaichilli und geht damit einen sehr ähnlichen Weg wie der Cucumber Frog, ist aber in der Zubereitung deutlich aufwendiger. Wir greifen übrigens auf das Rezept von Hendrick’s Gin zurück – das Originalrezept aus dem Experimental Cocktail Club findet ihr auf mixology.eu.
- 4 cl Gin
- 1,25 cl St. Germain (Holunderlikör)
- 0,5 cl Holunderblütensirup
- 6 Tropfen Thaichilli-Tinktur (Rezept gibts im Mixology-Link oben)
- 0,75 ml Gurkensaft
- 1 Eiweiß
Alle Zutaten im Shaker einmal ohne Eis schütteln, damit das Ei eine Schaumkrone bilden kann. Anschließend noch einmal mit Eis shaken und in ein gekühltes Martini-Glas oder eine Coupette doppelt abseihen.
Ein Beitrag geteilt von Anna Charlotte (@an.b.an) am 10. Dez 2016 um 13:59 Uhr
Munich Mule
Der Munich Mule entstand irgendwann mal in München, irgendwann zu der Zeit, als Moscow Mules immer aktueller wurden, aber die Bars hierzulande noch gar kein Ginger Beer herumstehen hatten. Weil die Grenzen zwischen Mule und G&T irgendwann fließend verliefen, entstand der Munich Mule: Ein Gin Buck mit ganz viel Gurke drin. Zur Erklärung: Ein Buck ist jeder Cocktail mit Ginger Beer oder Ginger Ale mit einer Spirituose und Limettensaft oder Zitronensaft darin. In dem Sinne ist der Moscow Mule also eigentlich ein Vodka Buck. Aber zurück zum Munich Mule:
- 6 cl Gin
- 12 cl Ginger Beer
- Saft von 1/2 Limette
- 8 bis 10 Scheiben Gurke
Eiswürfel und Gurken ins Glas drappieren, Limettensaft, Gin und Ginger Beer draufgießen. Umrühren, trinken!
Ein Green Bird mit BIRDS Weissbrand, Tonic Water, Gurkensaft und Koriander.
Green Bird
Der Green Bird räumte in der Made in GSA Competition 2016 den Preis für den besten Cocktail in der Kategorie Limonaden & Filler ab. Diesen deutschen Cocktail-Award gewonnen und den Drink erfunden hat der junge Bartender Nik Neubauer und dafür Gurkensaft und Tonic Water mit Koriander und dem irre leckeren BIRDS Weißbrand kombiniert. Den hat von euch jetzt vielleicht keiner einfach so daheim – würde sich aber lohnen: Wer Gin Tonic mit Gurke gut findet, wird den Green Bird sehr wahrscheinlich heiraten wollen.
- 4 cl BIRDS Weissbrand
- 4 cl Gurkensaft
- 3 cl Roses Lime Juice
- 3 Zweige Koriander
- Tonic Water (im Originalrezept: Thomas Henry)
Alle Zutaten außer dem Tonic Water zusammen mit Eis in den Shaker geben und hart shaken. Anschließend in ein Longdrink-Glas mit frischem Eis doppelt abseihen. Trinken. Ja, wir haben dafür ein Hurricane-Glas genommen. Verprügelt uns doch!
Ein von Coovn92 (@coovn92) gepostetes Foto am 24. Jun 2016 um 15:08 Uhr
Cucumber Gimlet
Der Original-Gimlet ist ein irre simpler Cocktail aus Gin und Rose’s Lime Juice – jetzt könnte man meinen, dass der Cucumber Gimlet damit irgendwas zu tun hat. Aber Pustekuchen: Außer Gin haben die drölfzigtausend Rezepte für diesen Drink schon untereinander wenig tun, aber außer Gin so gar nichts mit einem Gimlet gemein. Lecker ist dieser Gurken-Cocktail von Serious Eats trotzdem. Weil relativ wenig Gurke zum Einsatz kommt und Rosmarin mit im Spiel ist, ist das Ergebnis in den Aromen sehr feingliedrig. Nehmt also nicht den heftigsten Gin im Arsenal.
- 2 Scheiben Gurken
- 1 Zweig Rosmarin
- 6 cl Gin
- 2 cl Limettensaft
- 0,75 cl Zuckersirup
Gurken und Rosmarin muddeln. Anschließend Eis und restliche Zutaten dazu und richtig hat shaken, bis der Rosmarin und die Gurke nur noch Matschepampe sind. Dann doppelt in ein gekühltes Martini-Glas abseihen. Mit einer hauchdünnen Scheibe Gurke und/oder einem Rosmarin-Zweigchen garnieren.
Ein Cucumber Cooler-Cocktail mit Gurkenscheiben und Minze. Quelle: Fotolia.com
Cucumber Cooler
Ein Drink, der auch Cucumber Mojito heißen könnte und der durch so viele Foodblogs getrieben wurde wie die Sau durchs Dorf. Deshalb findet man davon auch Varianten, in denen der Gin Teelöffelweise in den Drink gegeben wird. Wir wollen aber den Sommer genießen und was erfrischendes trinken, das uns ein bisschen doof macht. Nicht detoxen. Daher haben wir aus den unzähligen Varianten dieses Gurken-Minze-Gin-Mojitos unsere eigene extrahiert:
- 6 cl Gin
- 1 gehäufter Teelöffel weißer Rohrzucker
- 4 bis 5 etwas dickere Gurkenscheiben
- eine halbe Handvoll Minze
- 3 cl Limettensaft
- Mineralwasser
Gurken, Zucker und Minze in ein Glas geben und leicht anmuddeln. Eis drauf, Limettensaft und Gin hinterher. Jetzt mit Mineralwasser aufgießen und einmal kurz umrühren. Trinken.
Green Cucumber
Wir würden uns für diesen letzten Cocktail schämen, wenn er nicht so schrecklich lecker wäre. Aber wir haben den Green Cucumber von der Lidl-Cocktail-Seite. Ja, klar haben wir das Rezept ein bisschen angepasst, aber das ändert ja nichts daran, dass wir auf der Cocktail-Seite vom Discounter Rezepte finden. Ach, scheiß drauf: dieser Cocktail ist sowas wie die feinere, komplexere und auch leichtere Variante vom Cucumber Cooler – und damit ziemlich lecker, erfrischend, grün. Da kann uns doch wirklich wurscht sein, wo er herkommt.
- 4 cl Gin
- 2 Stiele Minze
- 1 dickes Stück grob gehackte Gurke
- 1 cl Zuckersirup
- 1 cl Limettensirup
- Bitter Lemon
Minze und Gurke leicht anmuddeln, anschließend Eis und alle anderen Zutaten außer Bitter Lemon in den Shaker. Shaken, aber ordentlich. In einen großen Tumbler oder ein Highball-Glas voll mit frischem Eis doppelt abseihen und mit Bitter Lemon aufgießen. Trinken.
Zutaten für unsere Gurken-Drinks auf Amazon.de bestellen:
(Mit einem * markierte Links sind Affiliate-Links aus dem Amazon-Partnerprogramm. Benutzt ihr diese für euren Einkauf, erhalten wir dafür eine kleine Provision.)
Kategorie:Longdrinks mit Korn
Der einfache Korn hat erst vor kurzem Einzug in die Cocktail Bar genommen. Dabei lässt er sich wunderbar verwenden, weil Korn, ähnlich wie Wodka sehr geschmacksneutral ist. Man schmeckt also den Eigengeschmack des Korn aus dem Cocktail so gut wie gar nicht heraus. Das hat vor allem bei den Longdrinks sehr große Vorteile. Der Drink bekommt durch den Alkohol eine gewisse Schärfe, wird aber nicht vom Geschmack des Korn überlagert. Da man bei vielen Longdrinks mit Korn den Alkohol kaum herausschmeckt, bergen sie aber auch eine gewisse Gefahr. Viel schneller als man denkt beginnen sie zu wirken. Also ist immer auch Vorsicht geboten, vor allem bei der Menge des Korns im Drink. Man kann diese Gefahr ein wenig reduzieren, indem man Korn mit "nur" 32% Alkohol verwendet. Mit diesem werden die Cocktails nicht ganz so stark. Und Geschmacksunterschiede zu Korn mit 40% Alkohol gibt es kaum.
Seiten in der Kategorie „Longdrinks mit Korn“
Es werden 9 von insgesamt 9 Seiten in dieser Kategorie angezeigt.
Cocktails mit korn
Smirnoff Vodka, Kiwilikör, Apfelsaft, Zitronensaft
Smirnoff Vodka, Kiwi liqueur, Apple juice, Lemon juice
Smirnoff Vodka, Kahlua
Smirnoff Vodka, Kahlua
Smirnoff Vodka, Tomatensaft, Zitronensaft, Tabasco, Gewürze, BBQ Sauce
Smirnoff Vodka, Tomato juice, Lemon juice, Tabasco, Spices, BBQ Sauce
Smirnoff Vodka, Blue Curacao, Zitronensaft, Sprite
Smirnoff Vodka, Blue Curacao, Lemon juice, Sprite
Smirnoff Vodka, Kiwilikör, Orangensaft, Erdbeerpüree
Smirnoff Vodka, Kiwi liqueur, Orange juice, Strawberry puree
Smirnoff Vodka, Lime Juice, Rohrzucker, Limette
Smirnoff Vodka, Lime Juice, Cane-sugar, Limes
Smirnoff Vodka, Cassislikör, Ananassaft, Orangensaft, Grapefruitsaft, Lime Juice
Smirnoff Vodka, Cassis liqueur, Pineapple juice, Orange juice, Grapefruit juice, Lime Juice
Smirnoff Vodka, Kokoslikör, Bananensaft, Orangensaft, Maracujasaft
Smirnoff Vodka, Coconut liqueur, Banana juice, Orange juice, Passionfruit juice
Smirnoff Vodka, Triple Sec, Cranberrysaft, Zitronensaft, Lime Juice
Smirnoff Vodka, Triple Sec, Cranberry juice, Lemon juice, Lime Juice
Smirnoff Vodka, Licor 43, Ananassaft, Zitronensaft, Mandelsirup
Smirnoff Vodka, Licor 43, Pineapple juice, Lemon juice, Almond syrup
Smirnoff Vodka, Havana 3 anos, Cranberrysaft, Zitronensaft, Cranberrysirup
Smirnoff Vodka, Havana, Cranberry juice, Lemon juice, Cranberry syrup
Espresso, Smirnoff Vodka, Licor 43, Kahlua, Schokosirup
Espresso, Smirnoff Vodka, Licor 43, Kahlua, Chocolate syrup
Smirnoff Vodka, Malibu, Ananassaft, Orangensaft, Zitronensaft, Mangosirup
Smirnoff Vodka, Malibu, Pineapple juice, Orange juice, Lemon juice, Mango syrup
Smirnoff Vodka, Melonenlikör, Orangensaft, Zitronensaft, Lime Juice
Smirnoff Vodka, Melon liqueur, Orange juice, Lemon juice, Lime Juice
Smirnoff Vodka, Ginger Beer, Limette, Gurke
Smirnoff Vodka, Ginger Beer, Lime, Cucumber
Smirnoff Vodka, Pfirsichlikör, Zitronensaft, Ginger Ale
Smirnoff Vodka, Peach liqueur, Lemon juice, Ginger Ale
Smirnoff Vodka, Grapefruitsaft, Cranberrysirup
Smirnoff Vodka, Grapefruit juice, Cranberry syrup
Smirnoff Vodka, Amaretto, Pfirsichlikör, Ananassaft, Zitronensaft, Cranberrysirup
Smirnoff Vodka, Amaretto, Peach liqueur, Pineapple juice, Lemon juice, Cranberry syrup
Smirnoff Vodka, Licor 43, Ananassaft, Zitronensaft, Mandelsirup, Erdberrpüree
Smirnoff Vodka, Licor 43, Pineapple juice, Lemon juice, Almond syrup, Strawberry puree
Smirnoff Vodka, Apricot Brandy, Maracujasaft, Zitronensaft, Grenadine
Smirnoff Vodka, Apricot Brandy, Passionfruit juice, Lemon juice, Grenadine
Smirnoff Vodka, Vanillelikör, Ananassaft, Erdbeerpüree
Smirnoff Vodka, Vanilla liqueur, Pineapple juice, Strawberry puree
Smirnoff Vodka, Blue Curacao, Grapefruitsaft, Zitronensaft, Maracujasirup
Smirnoff Vodka, Blue Curacao, Grapefruit juice, Lemon juice, Passionfruit syrup
Smirnoff Vodka, Orangensaft, Zitronensaft, Zuckersirup
Smirnoff Vodka, Orange juice, Lemon juice, Sugar syrup
Smirnoff Vodka, Apricot Brandy, Ananassaft, Zitronensaft, Mandelsirup
Smirnoff Vodka, Apricot Brandy, Pineapple juice, Lemon juice, Almond syrup
Smirnoff Vodka, Wassermelonenlikör, Orangensaft, Lime Juice, Grenadine
Smirnoff Vodka, Watermelon liqueur, Orange juice, Lime Juice, Grenadine
Smirnoff Vodka, Kahlua, Sahne
Smirnoff Vodka, Kahlua, Creaam
Happy Hour täglich von 17 – 21 Uhr
(1) mit Konservierungsstoff Sorbinsäure (3) koffeinhaltig
(2) mit Konservierungsstoff Benzoesäure (4) chininhaltig
(5) mit Farbstoff (7) mit Süßstoff Cyclamat
(9) mit Süßstoff Acesulfam (10) Antioxidationsmittel
(8) mit Süßstoff Aspartam (enthält Phenylalanin)
Berliner weisse beer cocktails
The first half of my book on beer cocktails features on vintage recipes, drinks created before the modern rebirth of cocktail culture. My book proposal tilted much more heavily toward contemporary cocktails, but as I researched older sources, it became clear that beer’s use in mixed drinks had a richer history than I’d imagined. Most of these come from English and American sources, no doubt in part because those are the sources I’m able to read.
I did try to find drinks from other countries though. A couple from Germany made the cut. Despite the Reinheitsgebot, or beer purity law, Germans aren’t too averse to corrupting their beers with spirits, juices, and syrups. The most widely known German mixed beer drink is the Radler, combining beer and citrus, and currently enjoying popularity in America in various pre-mixed forms (with varying levels of success).
Somewhat lesser known is the tradition of mixing with Berliner weisse, the lightly tart wheat beer originating in Berlin. Up until a few years ago, the style was nearly extinct. It too has enjoyed a revival, both in Germany and in the US. (Read Evan Rail for a closer look at its history.)
Good Berliner weisse is delicious on its own, but it’s often served with additions of spirits or syrups to sweeten it. To enjoy the beer mit schuss, add himbeer (raspberry) or waldmeister (woodruff) syrup. For a stiffer drink, have it mit strippe, with a shot of korn or kummel.
This Friday we’ll be serving both of these variants at the excellent Portland German beer bar Stammtisch. We’ll have Professor Fritz Briem 1809 Berliner Weisse on draft, with options for mit schuss with the locally made B. G. Reynolds’ woodruff syrup and mit strippe with the excellent Combier kummel. I’ll also be there selling and signing copies of my book, Cocktails on Tap, which features the drinks. If you’re in Portland, join us from 5-8. Not in Portland? You can buy my book and a commercial version of woodruff syrup online.
Event details: 5-8 pm, Friday, July 31 at Stammtisch, 401 NE 28th Ave.
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Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon, and the author of Cocktails on Tap: The Art of Mixing Spirits and Beer. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Daily Beast, The Los Angeles Times, Reason, The Oregonian, Eater, and other publications. [Photo by Michael Ingram.]
German Cocktails Made With Beer and Wine
Have a German-Style Cocktail Hour With an Authentic Drink
Part of the fun of traveling is tasting the authentic food and drinks -- even if you're not a certified foodie. Whether you're in a casual place or are out for an upscale experience, having a German cocktail is part of the adventure.
If you're making a German meal of roast and potatoes at home, do it up right by starting off with a German mixed drink.
On this list you'll find the most common mixed drinks served in Germany.
Get familiar with them so when you are in a restaurant it will be easier to order -- although getting the pronunciation right is up to you.
These German-style mixed drinks cut down on alcohol content and still quench that thirst. Cocktails made with hard liquor were not popular until recently in Germany and follow the American style. So you can order a Manhattan, Cosmo or whatever is your favorite, but if you are looking for an authentic German cocktail, check out one from this list and pretend you are in your own real-life cabaret, channeling Liza Minnelli.
Category: Cocktails
A super bowl of punch
I contributed the “Cocktail of the Week” feature for Distiller this week. There being some sort of big football game today, they asked me to write up something involved beer. I went with one of the recipes featured in my book, Erick Castro’s Abbey Street Punch from Polite Provisions in San Diego, California. This is a great one for winter parties, combining Irish whiskey, Jamaican rum, allspice dram, and stout. Click over for the recipe and some historical notes on using ale in punch.
A pair of Underwood Rosé cocktails
My first contribution (above) is the Pink Peruvian, which was an opportunity to mix with Encanto Pisco’s new Barkeep’s Whimsy, a pisco created by a team of bartenders on a visit to Encanto’s distillery in Peru. The grape blend essentially inverts their popular Grand & Noble pisco, leading with Torentel grapes backed by Quebranta, Moscatel, Mollar and Italia. It’s beautifully floral and aromatic, perfect for light and complex summer cocktails.
2 oz Encanto Pisco Barkeep’s Whimsy
1 oz Underwood Rosé
1/2 oz Combier Pamplemousse Rose (grapefruit liqueur)
lemon peel, for garnish
Stir with ice and serve in a cocktail glass, expressing the lemon peel over the drink.
My second contribution is the Rosé City Sour, a fairly straightforward gin sour with a rose wine syrup. A dash of Chartreuse provides a little herbal complexity.
2 oz London dry gin
1 oz lemon juice
3/4 oz rosé syrup
1/2 teaspoon green Chartreuse
edible flower, for garnish
Shake with ice and strain into a cocktail glass, garnishing with the flower.
1 cup Underwood Rosé
1 cup white sugar
Combine in a pot over medium-low heat and stir until sugar is dissolved. Bottle and refrigerate.
Look for the Drink Pink booklet to appear around Portland this summer.
Oatmeal Ryesin Punch for Rye Beer Fest
“I sure am glad I had this old bottle of Frangelico lying around,” is not a sentence I expected to be saying to myself this week. But when working on unusual cocktail assignments, sometimes those neglected dusty bottles can come in handy.
Tonight is Portland’s annual Rye Beer Fest, a celebration of rye beers taking place during PDX Beer Week, and this year the festival is extending into rye whiskeys as well. As part of that expanded focus, founder Kerry Finsand invited me to create a beer cocktail for the festival using George Dickel rye whiskey and the official beer of the fest, a collaboration with Back Pedal Brewing in the Pearl District.
The beer we came up with is Oatmeal Ryesin Cookie. Back Pedal’s idea was to create an ale made to “conjure up childhood memories of a fresh baked cookie.” The mash combines English malts, rye, and toasted oats, and it’s fermented with aromatic saison yeasts. The beer is cold conditioned on Flame raisins and an addition of Tongan and Madagascar vanilla beans. At 33 IBU and 7.8% abv, it’s a lightly hopped, smooth, malty ale.
Taking a growler pulled fresh from the conditioning tank, my main goal in making a beer cocktail with it was to keep highlighting those raisin cookie notes. That’s where the hazelnut liqueur Frangelico came in handy. After one try at a Flip that was actually pretty good, I decided an ale punch in the old English social tradition was the way to go. The maltiness of Back Pedal’s beer is perfect for this. (And it’s a lot less work for me than shaking Flips all night.)
I’ll be serving this Oatmeal Ryesin Punch tonight at the Rye Beer Fest from 7:00-9:00 pm at Eastburn in Portland, Oregon (where I’ll be selling signed copies of my beer cocktail book as well). Given the rarity of the beer, this is probably the only time the punch will be served. But for the sake of completeness, here’s a recipe that could be used as a template.
4 tablespoons sugar
peel of 1 lemon
1 1/2 oz lemon juice
6 oz George Dickel rye whiskey
2 oz Frangelico
16 oz Back Pedal Oatmeal Ryesin Cookie
cinnamon, for grating
Make an oleo-saccharum of the lemon peel and sugar in a punch bowl, muddling the peels to extract the oil. Add the water and lemon juice and stir until the sugar is fully dissolved. Pour in the remaining ingredients and grate fresh cinnamon over the surface of the punch. Slip a large ice block into the bowl, or ladle into individual glasses over large cubes.
Cocktail videos for Tales
A few months ago I shot a few how-to videos for Tales of the Cocktail at my friend’s new bar in Portland, Victoria. The videos detail a couple of my favorite techniques.
Speaking of aquavit, I’m also interviewed on the topic in the April issue of Wine Enthusiast.
Today my publisher, Abrams, re-printed an excerpt from my book on the Colonial era Flip. Made with ale, rum, and sugar, the drink was originally prepared by plunging a red hot metal poker into a tankard with all the ingredients. That’s a really fun way to do it — here’s a video of me demonstrating the method for Tales of the Cocktail — but you don’t need a poker and a blowtorch to enjoy a Flip. You can borrow a technique from the Spanish Coffee to get a similar caramelized sugar flavor. Read on at the Abrams site get all the details and some history of the drink.
And as a reminder, I’m giving away one copy of the book to a reader of this site. Just leave a comment on this recent post by midnight on Saturday to enter.
Two new cocktails for Aquavit Week
The fourth annual Aquavit Week celebration is now in full swing, which is the kind of thing I would have blogged about if keeping this blog updated in a timely manner was still a priority. The site is still good for posting cocktail recipes though, and I have two new aquavit drinks for you today. There’s also still time to catch Aquavit Week cocktails at more than forty bars and restaurants, and to attend our closing party in Portland at La Moule on Saturday night.
The first cocktail, which we’ll be serving at La Moule, is the Ringlefinch, a wintry sour that uses a new aquavit barrel aged tea from local teamaker Steven Smith. For this holiday release black tea was aged in a Krogstad aquavit barrel and flavored with mulling spices, cranberries, and roasted hazelnuts. The tea is wonderful on its own. For the cocktail, I’ve used it in a strong tea syrup. The drink is loosely inspired by Jeffrey Morgenthaler’s Norwegian Wood, but taken in a citrusy direction.
1 1/4 oz Linie aquavit
3/4 oz lemon juice
1/2 oz aquavit barrel aged tea syrup
1/2 tsp Clear Creek Doug Fir eau de vie
Shake all ingredients and serve up in a chilled coupe.
This particular tea is only available in limited quantities, but other black teas made with mulling spices could also work. For the syrup:
4 tsp Steven Smith aquavit barrel aged mulled black tea
Bring the water just off the boil and steep the tea in it for about four minutes. Strain and combine with one cup sugar to make a syrup.
The next drink is a punch I created for Portland Monthly’s December magazine feature on Scandinavian cooking. It gets its festive color from hibiscus tea (Steven Smith once again makes a great choice here). For the aquavit, go with a crisp, unaged spirit. I’ve made this with both Brennivin from Iceland and Skadi from Montana with great results.
4 sachets hibiscus tea (or loose leaf equivalent)
1 cup Meyer lemon juice
2 cups sparkling wine, chilled
Meyer lemon wheels, for garnish
Bring the water just off a boil and steep the hibiscus tea in it for about five minutes. Remove the sachets (or strain if using loose leaf) and stir in the honey until dissolved. Allow the mixture to chill. Combine remaining ingredients in a punch bowl right before service, slip in a large ice block, and ladle into punch glasses.
Check the Portland Monthly feature for a much better photo and some great recipes to complete a Nordic menu.
Mixology Monday: Cocktail Chronicles
It’s not unusual for a new cocktail book to come out. These days, it’s not even unusual for a very good cocktail book to be published. But a new book that I’ll not only use regularly in my own home, but also unhesitatingly recommend to friends who don’t make their living in the drinks industry? That’s a rarity. Paul Clarke’s newly released The Cocktail Chronicles is that book.
If you’ve followed this blog for a long time, you might remember Paul from Mixology Monday, the monthly “cocktail party” he initiated years ago to inspire creativity and exploration within the community of cocktail bloggers. Paul was one of the first to make a go of cocktail blogging, launching The Cocktail Chronicles blog in 2005. (My own site launched in 2003 — take that, Paul! — but he beat me to blogging about mixing drinks.) The cocktail world was a much smaller place back then, and a lot of the writers in it were brought together by these monthly blog round ups. (Looking back, some of the drinks from those days should stay in the past. I believe my first MxMo contribution was a combination of Scotch, amaretto, and cigar-infused whipped cream, which I don’t think I’ll be reviving any time soon.)
As Paul notes in his new book, few of those early blogs rarely, if ever, update anymore, though some of the writers have moved on to bigger things. Blogging itself has declined in importance. Or depending on how you look at it, blogging is more important than ever, having infused itself into mainstream journalism and popular social media. We’re all bloggers now. But at a minimum, blogging has lost its cachet as a distinct medium and the esprit de corps that united the people that wrote in it.
The publication of The Cocktail Chronicles seems like an apt occasion to revisit some of the traditions of the early days of cocktail blogging. I’m going to indulge in three of them: Participating in Mixology Monday, getting excited about a new spirit, and writing very much past deadline.
This month’s Mixology Monday (which was actually last Monday), is hosted by current MxMo chairman Fred Yarm. For the momentous occasion of MxMo C, the 100th edition, the theme is “Cocktail Chronicles, a fitting tribute to the guy who started it all:
But what does Mixology Monday “Cocktail Chronicles” mean? I figured that we should look to Paul’s magnum opus and digest the theme of it all — what is timeless (or potentially timeless) and elegant in its simplicity. Paul commented in his interview, “[it]’s wonderful to see that level of creativity but simplicity is going to be the glue that continues to hold interest in the cocktail together. The moment that we make cocktails too difficult or too inaccessible to the average guest, the average consumer, then we start losing people.” Paul does support a minor tweak of a major classic as well as dusting off a lesser known vintage recipe like the Creole Contentment; in addition, proto-classics like the Chartreuse Swizzle and the Penicillin intrigue him for their potential to be remembered twenty years from now. Moreover, he is a big fan of the story when there is one whether about a somewhat novel ingredient like a quinquina, the bartender making it, or the history behind a cocktail or the bar from which it originated. Indeed, I quoted Paul as saying, “If I write about these and manage to make them boring, then I have done an incredible disservice. So I feel an incredible obligation not only to the drinks themselves, but to the bartenders who created them, and also to the heritage of cocktail writing to try to elevate it.”
There’s a lot to like in Paul’s new book, but what stands out the most is how accessible it is. I enjoy reading a lot of the recent cocktail books, but they’re often not the sort that I can casually flip through to find a new drink to make. The Cocktail Chronicles features more than 200 recipes. While they’re not basic, they use bottles of spirits and bitters that any enthusiastic cocktail drinker is likely to have on hand or be able to easily acquire. They rarely call for much homemade preparation, esoteric liqueurs, or overly specific identification of brands. It’s the kind of book that works as both a guide to standards of the modern cocktail renaissance and as a jumping off point for discovering overlooked drinks.
Skipping through the book, one of these for me was the Savoy Tango. I was recently sent a new bottle of sloe gin from Spirit Works Distillery in Sebastopol, California. (Sample bottles seemed to show up with more frequency in the golden age of blogging.) When I started writing about cocktails, good sloe gin made with real sloe berries was impossible to find. Cocktail bloggers would have been ecstatic to try it. Just a few years later, we enjoy an embarrassment of riches when it comes to well-made spirits. This is a really nice sloe gin, with a bright fruit and acidity, and I wanted to find a new cocktail in which to take it for a spin. Thankfully The Cocktail Chronicles features two sloe gin cocktails, neither of which I’d encountered before. The Savoy Tango, from the Savoy Cocktail Book, particularly caught my eye:
1 1/2 oz sloe gin (Spirit Works)
1 1/2 oz applejack (Clear Creek apple brandy)
Stir with ice and strain into a chilled cocktail glass.
With just two ingredients and no garnish, this sure doesn’t sound like much. But it’s a surprisingly good drink, the kind one could easily pass over unless a trusted guide recommended it. That’s exactly the sort of cocktail one finds in Paul’s book, which is full of these accessible and delicious recipes. The book doesn’t get too deep into history, technique, or rare ingredients, but it’s perfect for finding easy-to-make drinks that stand the test of time, along with just enough background and instruction to introduce them. For readers looking for one book to guide them through the new standards of the cocktail renaissance, The Cocktail Chronicles is the one I’d recommend. Cheers, Paul.
(And thanks also to Fred for hosting and keeping Mixology Monday alive. I’ll try to be on deadline next time around.)
Red Bull and Hennessy
Inspiration for cocktails can come from strange places. This week it came from Jenny Lewis’ fantastic concert at Portland’s Crystal Ballroom, where she played a new song with the title “Red Bull and Hennessy.” Not a good cocktail, she noted. “Don’t drink that.” But she also threw down a challenge. This being Portland, there had to be a fancy mixologist in the house who could make Hennessy and Red Bull taste good. The friend I was with insisted — demanded! — that I take a shot at making this happen.
I didn’t have either one of these ingredients on hand, but after a quick stop at 7-Eleven and the dodgy neighborhood liquor store, I was in business. Before this I had only a vague idea of what Red Bull tasted like. It was actually better than I remembered, with some pleasantly fruity notes, bright citric acidity, and a touch of carbonation. Yeah, I could work with this!
The drink formats that came to mind were either a Paloma or a tropical swizzle. I ended up sort of combining the two, incorporating a little Combier pink grapefruit liqueur and serving over crushed ice. (Crushing the ice required the use, fittingly, of a Lewis bag.) Try this for a fancy Red Bull and Hennessy:
1 1/2 oz Hennessy VS
1 oz fresh lime juice
3/4 oz Combier pamplemousse rose
mint, for garnish
Fill a tall, chilled glass with crushed ice. Add the Hennessy, lime, pamplemousse, and Red Bull, and swizzle to combine. Garnish with mint sprigs and float Angostura bitters on top.
Cocktails made with energy drinks aren’t in my usual repertoire, but this was surprisingly good, proving that sometimes it pays to be more adventurous.
Brookstone (Maple Daiquiri)
I usually ignore the endless number of marketing holidays that exist only to give PR people a hook for their press releases, but I’ll make an exception this morning for National Rum Day. That’s partially because I work in the rum business with El Dorado, partially because I’ve had this photo and recipe sitting in my post queue for months.
This is a cocktail I created a few years ago as part of a consulting gig for the Perfect Drink app. A few months before meeting the entrepreneurs behind the app I’d written an April Fool’s post about why bartenders should start weighing their drinks by the gram instead of relying on jiggers. Soon after I was recruited to work on a project to do exactly that. I was skeptical at first, but I was won over to how such a device could be useful in the right environment (home entertaining, for example).
The first retailer for the device was Brookstone, so we wanted to have a namesake cocktail for them. The company is based in Vermont, which suggested maple syrup as an ingredient. Hence this maple Daiquiri, a dark, rich take on the drink:
2 oz aged rum (El Dorado 8)
1 oz fresh lime juice
1/2 oz real maple syrup
2 dashes Angostura bitters
Shake with ice and strain into a chilled coupe. Garnish with a lime wedge if desired.
Berliner weisse beer cocktails
The first half of my book on beer cocktails features on vintage recipes, drinks created before the modern rebirth of cocktail culture. My book proposal tilted much more heavily toward contemporary cocktails, but as I researched older sources, it became clear that beer’s use in mixed drinks had a richer history than I’d imagined. Most of these come from English and American sources, no doubt in part because those are the sources I’m able to read.
I did try to find drinks from other countries though. A couple from Germany made the cut. Despite the Reinheitsgebot, or beer purity law, Germans aren’t too averse to corrupting their beers with spirits, juices, and syrups. The most widely known German mixed beer drink is the Radler, combining beer and citrus, and currently enjoying popularity in America in various pre-mixed forms (with varying levels of success).
Somewhat lesser known is the tradition of mixing with Berliner weisse, the lightly tart wheat beer originating in Berlin. Up until a few years ago, the style was nearly extinct. It too has enjoyed a revival, both in Germany and in the US. (Read Evan Rail for a closer look at its history.)
Good Berliner weisse is delicious on its own, but it’s often served with additions of spirits or syrups to sweeten it. To enjoy the beer mit schuss, add himbeer (raspberry) or waldmeister (woodruff) syrup. For a stiffer drink, have it mit strippe, with a shot of korn or kummel.
This Friday we’ll be serving both of these variants at the excellent Portland German beer bar Stammtisch. We’ll have Professor Fritz Briem 1809 Berliner Weisse on draft, with options for mit schuss with the locally made B. G. Reynolds’ woodruff syrup and mit strippe with the excellent Combier kummel. I’ll also be there selling and signing copies of my book, Cocktails on Tap, which features the drinks. If you’re in Portland, join us from 5-8. Not in Portland? You can buy my book and a commercial version of woodruff syrup online.
Event details: 5-8 pm, Friday, July 31 at Stammtisch, 401 NE 28th Ave.
Imperial Old Fashioned
The Craft Brewers Conference is taking place in Portland this week, so the city is overrun with brewers and more great beer events than anyone could possibly attend. We were lucky to host one of these at The Multnomah Whiskey Library with Widmer Brewing, who asked us to come up with a few cocktails using their beers.
This Imperial Old Fashioned is my favorite of the ones Michael Lorberbaum and I came up with for the evening. It’s a bit over the top with Clear Creek’s peated single malt whiskey and a 2-inch, crystal clear ice cube laser-etched with the Widmer logo. To sweeten it, we made a syrup with cane sugar and Widmer’s KBG Russian Imperial Stout, which has dark, roasted malt notes that complement the smokiness of the whiskey. (For a similar idea using genever and rauchbier, see Katie Stipe’s Vandaag Gin Cocktail in Cocktails on Tap).
2 oz Clear Creek McCarthy’s Single Malt Whiskey
1 barspoon Imperial Russian Stout syrup
1 dash Angostura bitters
1 dash Bittered Sling Malagasy chocolate bitters
grapefruit peel, for garnish
Stir over ice and pour into a rocks glass with a big ice cube (laser etching optional). Garnish with the grapefruit peel.
For the stout syrup:
1 22 oz bottle KGB Russian Imperial Stout
44 oz cane sugar
Combine in a pan and stir over low to medium heat until the sugar is dissolved, taking care that it doesn’t spill over. Let cool and skim any foam, then bottle and refrigerate. You should feel free to scale down the recipe and drink the remaining beer.
Hangman’s Bier
One of the frustrations of writing a cocktail book, rather than a continuously updated blog, is the long interval between writing and publication. In the time between sending the book to the printer and seeing it arrive on store shelves, you’re bound to come across drinks you wish you’d been able to include. And with Cocktails on Tap coming out tomorrow, I’m sure this process will only accelerate as I hear from bartenders and cocktails enthusiasts about their favorite beer cocktails.
This post is devoted to one of these that I’d love to go back in time and slip into the manuscript. My friend and colleague at the Multnomah Whiskey Library, Jordan Felix, introduced me to it, and it was a popular cocktail on the menu there this winter.
The “Hangman’s Blood” is a cocktail that reportedly first appeared in Richard Hughes’ 1929 novel A High Wind in Jamaica. From Wikipedia:
Hangman’s blood… is compounded of rum, gin, brandy, and porter… Innocent (merely beery) as it looks, refreshing as it tastes, it has the property of increasing rather than allaying thirst, and so once it has made a breach, soon demolishes the whole fort.
In the 1960s, novelist Antony Burgess offered an even more potent recipe to The Guardian:
Into a pint glass doubles of the following are poured: gin, whisky, rum, port, and brandy. A small bottle of stout is added, and the whole topped up with champagne or champagne surrogate. It tastes very smooth, induces a somehow metaphysical elation, and rarely leaves a hangover… I recommend this for a quick, though expensive, lift.
“This is a highly dangerous mixture and consumption is not advised,” warns The Burgess Foundation, who “takes no responsibility for illness or injury caused by following this or any other recipe by Anthony Burgess.” A fair warning.
Let’s be honest. Both of these drinks sound abominable. But part of the fun of exploring old cocktail recipes, especially those with a literary pedigree, is reviving them with better balance. Jordan’s Hangman’s Bier is a much simplified take on the drink, with lime and demerara standing in for funky Jamaican rum, and this version is a lot less likely to leave the imbiber awakening the next morning feeling like he’s been worked over by a gang of droogs.
1 1/2 oz rye whiskey (Wild Turkey 101)
1/4 oz rich demerara syrup (2:1)
1/4 oz lime juice
4-5 oz porter or stout
nutmeg, for garnish
Pour the whiskey, lime juice, and demerara syrup into a collins glass and stir to combine. Add ice and top with the beer. Stir gently and garnish with freshly grated nutmeg.
Cocktails on Tap goes on sale everywhere on March 24. I’ll be doing a signing at Powell’s tonight, March 23, at 7:30 pm, followed by a party at the Multonomah Whiskey Library. Both events are open to the public.
The Second-Best Amaretto Sour in the World
Aquavit Week is over, but the aquavit cocktail blogging continues!
When planning the menu for our Nordic Night dinner at Fenrir, I had one spot left to fill in which I knew I wanted to feature the Krogstad Gamle aquavit. I tried out a bunch of ideas, but none of them were coming together quite right. Worse yet, I was running out of aquavit. I needed an idea soon!
As I often do in such situations, I turned to The Flavor Bible, an indispensable guide to flavor pairings that work. Reading the pairings for the strong anise note in Krogstad, nutty flavors kept coming up. That got me thinking about amaretto, which got me thinking about The Best Amaretto Sour in the World™.
That drink comes from my fellow Portland bartender Jeffrey Morgenthaler, who combines amaretto with cask-proof bourbon. It’s an awesome cocktail. With a few adjustments, could it work with a barrel aged aquavit? The answer was yes, the drink worked on the first try, and I didn’t have to devote any more of the non-existent Aquavit Week budget to yet another purchase. In a nod to Jeff, our Nordic Night humbly offered The Second-Best Amaretto Sour in the World.
1 oz Krogstad Gamle aquavit
1 oz amaretto liqueur
1 oz lemon juice
1 teaspoon rich simple syrup
1/2 oz egg white
lemon twist, cherry, or star anise for garnish
Combine all ingredients in a shaker and give it a dry shake to aerate. Add ice and shake again. Strain into an ice-filled rocks glass and garnish.
Below is the full menu from our Nordic Night, and here is a review from Portland Mercury restaurant critic Andrea Damewood, who happened to be in attendance that evening.
Playing with the Novo Fogo Caipirinha Kit
The Caipirinha — a simple, rustic combination of muddled limes, sugar, and cachaca — is one of the world’s most popular cocktails. It’s also one of the easiest to prepare, tolerant of some imprecision in measurement and requiring no straining whatsoever. Just muddle the limes and sugar, add cachaca and ice, shake, and pour the whole thing into a glass. A basic recipe:
2 oz cachaca (Novo Fogo of course!)
1/2 lime, quartered, trimmed of pith
1 tablespoon superfine sugar
That’s pretty easy. To make it even easier, Novo Fogo Cachaca recently introduced a new Caipirinha Kit containing a bottle of their silver cachaca, a nice wooden muddler, and two mason jars in which to make and serve the cocktails. The jars eliminate the need for even having a cocktail shaker; shake everything in the jar, pop the lid, and drink. It’s so easy, even a pug can do it.
Since I work with Novo Fogo, they sent me a few of the kits to play around with and try out in some seasonal variations. Another great thing about the Caipirinha is that it’s incredibly versatile. The simple base of sugar, lime, and cachaca lends itself to lots of possibilities, pairing nicely with fresh fruit, herbs, and other spirits. I took the kit out to a few parties to see what we could come up with.
First up was meeting with my friends Tom, Kristen, and Porter the Pug. Taking advantage of end of summer Oregon produce, we hit the backyard with a bunch of berries. A couple combinations that worked: A Caipirinha with huckleberries and basil, and another with blueberries and St. Germain. In both drinks a handful of fruit was muddled along with the lime and sugar, then everything shaken together.
The next stop was a picnic with the Portland Culinary Alliance at Goschie Hop Farms in Silverton, Oregon. This was right at the beginning of fresh hop season, so hops were everywhere. As you can imagine, the place smelled amazing. (Yes, that’s an entire room filled with hops.)
This gave me the idea of making a fresh hop Caipirinha. The Caip-beer-inha, a Caipirinha topped with a splash of IPA, is a cocktail Ezra Johnson-Greenough and I have served many times, so this seemed like it could work. It turns out that muddling hops doesn’t actually extract a ton of flavor, although the drink was nice enough. A fresh hop cone does make a killer garnish though. When they’re in season, I could imagine using them to decorate a Caip-beer-inha.
Finally, at a cocktail fundraiser event at Fish Sauce, Tommy Klus, Will Ray, and I dialed in a Caipirinha made with kummel, a liqueur flavored with caraway and other savory herbs, proving that Caipirinhas really can work with just about anything. This one had cachaca, lime, sugar, kummel, and Angostura bitters, and was surprisingly tasty. (Recipe coming soon; the photo above is our old-style mason jar.)
The Caipirinha Kits are already available in a few states, including Oregon, with many more on the way.
(Some photos courtesy of Tom and Kristen. Check out Kristen’s Etsy design store for wedding and party ideas.)
Trigger Warning
Trigger Warning: This cocktail may produce discomfort in those who have a low tolerance for capsaicin, perceive cilantro as a soapy flavor, suffer from a real or imagined gluten sensitivity, are in a state of shock over the price of limes, or believe that putting beer in a cocktail will lead only to discord. All others may find it refreshing and enjoyable.
1 1/2 oz Novo Fogo barrel aged cachaça
3/4 oz lime juice
3/4 oz habanero syrup
small handful of cilantro leaves
2 oz wheat beer
Combine the cachaça, lime juice, habanero syrup, and cilantro in a shaker. Shake with ice and strain into a flute or cocktail glass. Top with the beer and stir gently to combine.
5 habanero peppers, stemmed but not deseeded
Combine sugar and water over heat and stir until dissolved, bringing to a boil. Add peppers and remove from heat, cover, and allow to steep for 20 minutes. Strain and keep refrigerated.
This cocktail was created for Novo Fogo’s Bars on Fire event in Washington, DC, where offense was kept to a minimum.
Bars on Fire at Cafe Saint-Ex
I’ve been too wrapped up in book duties to post many cocktails lately, but now that that’s mostly complete I’m back to blogging and tending bar. My next stop takes me back to my old home of Washington, DC where I’ll be guest bartending at Cafe Saint-Ex on Tuesday with Franklin Jones of The Gibson! We have a menu of Novo Fogo cachaça cocktails ready for our Bars on Fire event, happening 5-8 pm. Here’s a preview of one them, the Corrida de Cavalos. It wasn’t made with horse racing in mind, but the use of mint and the timing of the Kentucky Derby is such a nice coincidence that I’ll pretend it was intentional.
2 oz Novo Fogo silver cachaça
1/2 oz lime juice
1/2 oz mint vinegar
1/2 oz rich simple syrup (2:1)
2 dashes Angostura bitters
mint sprig garnish, for garnish
Shake cachaça, lime, vinegar, syrup, and bitters with ice and strain into an ice-filled rocks glass. Top with soda, garnish with fresh mint.
To make the mint vinegar:
1 cup champagne vinegar
leaves from 5-6 mint sprigs
Bring vinegar to a boil, pour over leaves, and allow to infuse overnight or for a couple days. Strain and bottle.
Quick Little Pick Me Up
Cocktail blogging has been slow here as I’m currently on break from working in bars and restaurants to focus on writing my beer cocktail book. It now has a publisher and will be coming out early next year from Stewart, Tabori, and Chang, with photography by the extremely talented David L. Reamer. We’ve completed about half the shots at this point and I can tell you already that the drinks are going to look fantastic.
That means I’m not doing much drink creation at the moment, but here’s one from a while back that I’ve been meaning to post. I got the idea of doing a coffee-infused amaro from Matthew Biancaniello in Los Angeles. I made an infusion of Stumptown Hairbender espresso beans and Ramazzotti amaro, then played around with it in several cocktails that I was never quite happy with. The infusion itself was delicious though, so I ended up just putting it on a big ice cube with a lemon twist. Sometimes easiest is best.
This drink started out on the Metrovino brunch menu, then migrated to the after dinner menu, and finally made it over to The Hop and Vine. I don’t think it’s available anywhere right now, but it’s simple to make at home.
8 oz Ramazzotti
10 grams coffee beans
Lightly muddle the coffee beans to crack (but not pulverize) them. Seal in a glass jar with Ramazzotti. Infuse for 24 hours, strain, and bottle. If you want to make more, just scale the recipe upward.
To serve, pour two ounces in a glass with a big rock and express a lemon peel over the drink. Garnish with the peel.
[Photo by Julia Raymond for The Hop and Vine.]
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Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon, and the author of Cocktails on Tap: The Art of Mixing Spirits and Beer. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Daily Beast, The Los Angeles Times, Reason, The Oregonian, Eater, and other publications. [Photo by Michael Ingram.]
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