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Mosquito

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How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass.

Comment:

A short pisco based Mojito.

Adapted from a 2008 recipe created by Hans Hilburg at El Pisquerito, Cuzco, Peru.

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SHAKE with ice and fine strain into chilled glass.

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MUDDLE cloves in base of shaker. ADD other ingredients, SHAKE with ice and strain into ice-filled glass.

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How to Make a Mosquito Cocktail

Start to Finish: 10 minutesServings: 2Difficulty: BeginnerThe mosquito cocktail is a variant of the mojito, a sweet, fizzy, rum-based drink that is flavored with lime and mint. In the place of white rum, the mosquito cocktail uses Scotch, creating a huskier, smokier-tasting drink that is still refreshing. The basic mosquito cocktail, adapted from the Toronto Star, can be varied even further by changing the herbs and base alcohol, as well as adding fruit juices.

• 4 ounces Scotch
• 4 ounces club soda
• 14 mint leaves
• 2 tablespoons sugar
• 2 limes, quartered
• 2 slices lime
• Ice

In a cocktail shaker, add the sugar, 10 mint leaves and half of the quartered limes. Juice the remaining limes and add the liquid directly into the shaker.Muddle the ingredients together, using a long wooden mallet or a large spoon. Add the Scotch.

The mint, limes and sugar are thoroughly muddled when the mint leaves turn dark green and begin to fall apart and the sugar has mostly dissolved.

Add 1/4 cup of ice, cover and shake vigorously, until the outside of the shaker is frosty and cold. Fill two tall glasses halfway with ice and pour the drink into the glasses.

Use the mesh strainer to keep out the muddled mint and lime, although bits of the leaves and some lime pulp in the drink are acceptable.

Fill the glasses with club soda and garnish each with one slice of lime and two mint leaves. Serve immediately.

Moskito cocktail

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Moskito is a multi-award winning bar on Bath Street that has been open since 2000. With a laid back, cosy feel, the bar has plenty of booths to enjoy a quick lunch or spend the night with a group of friends.

We have a wide variety of booths and areas to hire, including our private ‘snug’ room complete with wood burning stove. We show loads of sport and have DJ’s playing every weekend.

Open till 3am Friday & Saturday and 2am the rest of the week, our clientele are a varied bunch.

Whether you’re out for a business lunch, looking forward to a cocktail before hitting the clubs or a bartender wanting a place to unwind after a long shift, you’ll never feel out of place at Moskito.

Food Menu

Drinks Menu

Cocktails Menu

Drinks Promotions

Our kitchen is open 7 days a week, serving an excellent range of pub grub, light bites and snacks. We only use locally sourced produce and everything is made fresh in our kitchen daily.

We pride ourselves on quality, and therefore you’ll only ever find premium spirits from top end brands and suppliers on our list. We have a fantastic range of draughts on tap and an impressive selection of craft beer from breweries across Scotland and beyond.

We’ve been serving great cocktails for 16 years now and that’s long enough to learn a thing or two… With our list of classics, old favourites and modern offerings, we only ever use premium brands.

Our premium drinks promotions run from Sunday – Thursday. We don’t substitute quality for cheap booze in our promos, the only difference you’ll see in your cocktails is the price.

The future of ‘the pub’

Moskito may even be the future of the ‘the pub’, a venue that offers the lot with great service.

Bookings & Hire

We have a great range of areas and booths available to book free of charge for parties of 10 or more.

Our private ‘snug’ room is available to hire for £100 on Fridays and Saturdays and free of charge at all other times.

Please give us a call, send us an email or Facebook message, or pop in and talk to us.

Give someone a Moskito Voucher. Vouchers are available in Moskito only.

Contact us

• 200 Bath Street, Glasgow, G2 4HG
• 0141 331 1777
• info@moskitoglasgow.com
• Open: 12:00 - 02:00 (3:00 Friday and Saturdays)

Like a tune you heard on your night out? Check out all of our playlists on Spotify.

Moskito cocktail

Moskito is the buzzing new home to Toronto's sticky nightlife family, although the building that houses it has seen a fair bit of history since the summer.

Just a few months after Plaza Flamingo shut down, the building has already gone through one identity change. The Rochester , whose name derived from the building's original 1900s storage house identity, quickly fell flat on its face, and has now been reformed as Moskito + Bite; Moskito being the upper dance space, with Bite as a restaurant tapas lounge that also hosts various live music events.

So far, Moskito has been creating an old school, all-nighter, booming stereo party space for international and local artists that has not been seen since the days of Industry and other spots that vanished around the turn of the century. The owners (local restaurateurs with a few neighboring shisha and tapas bars in their portoflio) are doing a good job of creating a go-to spot for a quality night out with no pretensions, and a well-mannered security team.

The space is quite vast with a massive sunken dance floor surrounded by bars on its perimeter, and the DJ booth 3/4s of the way to the back, backed by what could be used as a VIP section if the organizers choose to make it so. What might need to be tweaked is their exit system, which has party-goers leave through the downstairs Bite lounge.

Decor has a laissez-faire feel to it, with the odd ping-pong-playing geisha wall print, and ceilings have exposed bulk heads with ventilation pipes that snake around the club. The gray stuccoed back corner bar area is actually a service area, so don't wait around there expecting to be served! The bars have anonymous tip jars for you to dump your change into rather than leaving coins on soaked and sticky counter surface. What might also take you back to the old school party vibe are the water prices, with bottles clocking in at $5.00. Beers run at typical price--Heineken for $7, and Stiegel tall can for $8--and standard bar rail comes in at $6.

With a number of top techno and house promoters and bookers on board like The Gerbz, Platform, Embrace, Mansion, Bassmentality, and Provoke, Moskito is bound to keep the dance scene alive, but it seems they might have to re-evaluate their crowd control strategy. If you're arriving at 1 a.m. to see an act like Art Department , you might as well forget about it, or wait a good hour in line before the crowd dies down. However, not all big acts will draw such a crowd. I was there for Mark Farina a week before, and was let in quickly and efficiently. You can also catch bands playing downstairs at Bite, like Toronto's most up-and-coming funk and rare groove band, the Soul Motivators .

With its friendly staff, punishing sound system and convenient location, it would be nice (albeit a bit selfish) to keep this place a secret for those in the know. If Moskito keeps up with its already growing crop of bookings, it could be the next big thing in Toronto's club scene. The next major shows coming up include their in-house selection for the Dirty Cycles New Years Eve party.

MOSKITO GLASGOW BIRTHDAY COCKTAIL RECIPE

A couple of weeks ago, I was invited to the bar Moskito in Glasgow for their 15th birthday celebratory lunch. One of the treats they presented us with was a cocktail that they had created especially for the occasion- the Moskito15. It was a delicious pineapple concoction that immediately transported me to a tropical island.

When I got home, I just had to get the recipe for it so I could share it here with you and so I could try and re-create it at home for my own enjoyment. This is the perfect Summer alcoholic drink, or an ideal tipple to hide from the Winter snow for a while with.

To make it, you’ll need to combine the following ingredients in a cocktail shaker:

50ml – Havana Club Especial

25ml – Funkin Pina Colada mix

50ml – Pineapple Juice

12.5ml – Sirop de noix de coco

25ml – Fresh lime juice

Pour the shaken mixture over a glass full of crushed ice and drizzle

with a dash of grenadine. Finally, finish by garnishing your drink with fresh pineapple and a cherry. I’m not keen on cherries, so I chose

to swap it for a strawberry instead. I really liked how my cocktail

turned out, and the little spin I put on the presentation. Next time you’re throwing a get-together with friends, this should most definitely be on the menu.

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Moskito cocktail

13 Cocktail Mojito Rezepte - Die besten Cocktail Mojito Rezepte - 13 Cocktail Mojito Rezepte und viele weitere beliebte. Bilder zu moskito cocktail 1 schmackhafte cocktail mosquito Rezepte auf - Europas beliebtester Kochseite. Cocktail promos - Picture of Moskito Bar, Glasgow - TripAdvisor Jan 19, 2016.

Mosquito Cocktail Recipe - How To Make Cocktail Recipes how to make: mint leaves, barsol mosto verde italia pisco, freshly squeezed lime juice, sugar syrup (2 sugar to 1 water) and garnish with mint sprig. Drinks Cocktails : Mojito aus Kuba - Rezept. Moskito Bar, Glasgow Picture: Cocktail promos - Check out TripAdvisor members 15604 candid photos and videos of Moskito Bar.

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ALDI Nord - Rezept - Erdbeer-Bananen-Smoothie Zubereitung: Schritt 1Erdbeeren waschen, entkelchen, vierteln. Allerdings: Ein Plus an Pfunden ist nicht zwingend. April bis Ende September mit unserem Grill auf dem Dach.

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Friday Cocktails: White Wine Punch

This festive, fuss-free punch recipe can be made year-round using seasonal fruit.

When entertaining friends, white wine punch is my go-to party drink. The concept is basically the same as a sangria, but there's something so welcoming about a generously-filled punch bowl that I've tweaked the recipe to serve it this way. This drink is all about comfort and enjoyment for me, not about being fussy or complicated. The beauty of this recipe, which I've honed over the years, is that it's really just a guideline to play around with. If you're making it in summer, use fruits like blackberries, raspberries, peaches, and other stone fruits; in the fall, swap in pears, apples, and quinces; in the winter months, feature citrus, cranberries, and starfruit. Because it's sweetened with Grand Marnier and fruit juices, the punch is also a good way to use up already-opened wine that you may not want to drink on its own anymore. Sometimes I'll ask friends to bring a spare, even a half-full bottle, which adds to the excitement of the gathering and creates a unique flavor every time.

Recipes

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Rum Drinks Recipes

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Inspiration and Ideas

• Tips & Tricks

Good Mojito

Need a refreshing drink? Fresh-squeezed lime juice, muddled mint leaves, and sugar are the base of this Cuban rum cocktail. Club soda gives it some fizz.

Cherry Bomb

"This drink was awesome. I took it to a BBQ and everyone loved it. Will use this recipe for all get-togethers!" – Paula

Tips for Rum Cocktails

If gin is the serious drink for serious cocktails like martinis, then rum is its laid-back kid brother, just out for a really fun time.

Mosquito

Afternoon Tea is served every Sunday, 1pm to 4pm.

For reservation please email us at info@mosquitodessert.com

served with dark chocolate sauce and your choice of ice cream:

Tahitian vanilla or Lapsang Souchong smoked black tea. (approx. 20min baking time)

Goat Cheese & Concord Grape - 13

goat cheese bavarois, concord grape jelly, yuzu pearls, hazelnut, sorrel

Kabocha Pumpkin & Milk Chocolate Tart - 14

kabocha cake, milk chocolate chantilly, bourbon mandarin foam,

brown butter ice cream, candied maple pecans

Candy Cap Mushroom & Praline - 14

caramel white chocolate and candy cap mousse, hazelnut génoise sponge,

green apple gel, hazelnut crémeux, muscovado streusel, pistachio powder

almond frozen parfait, fig confit jelly sheet, poached pears and

huckleberries, hemps seeds streusel, ice wine jelly, ricotta sorbet

orange marmalade, speculoos, milk chocolate almond streusel,

mandarin ribbon, fresh orange segments

cream cheese espuma, walnut nougatine, coconut cardamom sorbet

chocolate and coconut opera cake, passion fruit tapioca sauce,

Tanzanie 75% dark chocolate ice cream

Not Dessert

House Marinated Olives - 8

served with bread

lavash, fresh bread, candied walnuts, fresh grapes, apricot jam

lavash, fresh bread, cornichons, pearl onions, sweet smoked mustard

lavash, fresh bread, cornichons, pearl onions, sweet smoked mustard, apricot jam

Truffle Oil & Parmesan Popcorn - 9

selection of house made bread, gluten free option available

Beet & Black Raspberry Vinegar

Yuzu & Matcha Green Tea

Kona Coffe & Chartreuse

Passion Fruit & Hibiscus

Orange & Tonka Bean

Moët & Chandon NV Impérial Brut - 3oz. 15 | 5oz. 23 | btl. 110

Perrier Jouët NV Grand Brut - 3oz. 18 | 5oz. 27 | btl. 125

Nicolas Feuillate Brut Rosé NV - 3oz. 19 | 5oz. 28 | btl. 135

Veuve Clicquot NV Demi-Sec - 3oz. 21 | 5oz. 30 | btl. 149

De Venoge Vin du Paradis - 155

Vilmart & Cie NV Grand Cellier Premier Cru Brut - 169

Perrier Jouët ’06 Belle Epoque - 349

Sparkling Wine

La Stella, '16 Moscato d'Osoyoos (500ml) - 12 | 40

Osoyoos, British Columbia

Vaporetto Prosecco Brut DOC - 12 | 55

Tantalus, Old Vines Riesling Brut 2014 - 15 | 70

Kelowna, British Columbia

C&P Breton, 'La Diletante' Vouvray NV - 68

White Wine

Lock & Worth вЂ˜16 Sauvignon Blanc / Semillon - 9 | 40

Domaine de la Pépière ’15 Muscadet - 10 | 45

Spierhead, ’15 Pinot Noir - 10 | 45

Kelowna, British Columbia

Produttori del Barbaresco, ’15 Langhe Nebbiolo - 13 | 59

Sweet Wine

Quails' gate ’15 Botrytis affected Optima - 11

Chateau Dereszla, Tokaji Aszu 5 Puttonyos 2009 - 20

Warre’s Otima 10 y o Tawny Port - 10

Douro Valley, Portugal

Alvear Solera 1927 Pedro Ximenez - 11

Montilla Moriles, Spain

Phillips Blue Buck Ale - 7

Victoria, BC (341ml)

Summerland, BC (500ml)

New Westminster, BC (650ml)

Sid's Vodka, Lillet, Champagne Syrup, Lemon, Orange Bitters

Broker's Gin, Grapefruit, Green Tea Syrup, Orange Blossom, Sparkling Wine

Cazadores Reposado, Grapefruit Cordial, Maraschino Liqueur, Sparkling Wine

Broker's Gin, Cherry Heering, Barberry Syrup, Lemon, Peychauds, Egg White

Broker's Gin, Dubonnet, Pear, Sparkling Wine

Old Grand Dad Bourbon, Peach, Honey, Lemon, Habanero

Rittenhouse Rye, Disaronno, Dry Vermouth, Orange Bitters

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