November 27, 2011

Whisky sour

Jerry Thomas organized cocktails in his bar manual 7 years before Dimitri Mendeleev organized the chemical elements in the first periodic table. So since 1862 the idea of dividing cocktails into groups like sours, flips, fizzes and punches has existed.

The whisky sour is the cocktail equivalent of carbon.
  • 5 cl whisky or bourbon
  • 2,5 cl fresh lemon jucice
  • 1 cl simple syrup or maple syrup
Shake everything with ice and strain into a low ball glass or a whisky tumbler. Garnish with a lemon twist.

November 18, 2011

Fin de Siecle

Having procured a bottle of Martin Miller's gin I looked around for something to test it with and stumbled across the Fin de Siecle cocktail. Apparently created in the 1920'ies in honor of the previous turn of the century.

This cocktail contains Picon, a orange bitter liqueur that is poured into beer in some parts of France for a very refreshing Picon biere.

Without further ado, here it is:
  • 4 cl gin - Millers was great
  • 2 cl Lillet Blanc
  • 1 cl Picon
  • 1 dash of orange bitters

Stir the first three ingredient with ice in a mixing glass until your cocktail is very cold. Strain into pretty cocktail glass, add the dash of orange bitters and a twist of orange.

November 7, 2011

Pago Pago

Much like synchronized swimming I have a hard taking Tiki-cocktails seriously.

There's much to be giggling and pointing fingers at, but at the same time I have this strange feeling that the laugh is on me, so I do try.

And was happy to come across The Pago Pago that involves one of my favorite liqueurs Chartreuse. Also it does not seem to have that over the top amount of ingredients that sometimes make me suspect that the main attraction to Tiki-drinks is to get drunk really, really fast.
  • A fresh slice of pineapple
  • 1,5 cl fresh lime juice
  • 1,5 cl Green Chartreuse
  • 0,75 white Bols creme de cacao
  • 4 cl golden rum
Start by muddling the pineapple, with the lime juice, the Chartreuse and the creme de cacao in a shaker. The object is to get all the juice out of the pineapple. Then add ice and rum and shake.

Strain into cocktail coupe and garnish with a piece of pineapple and a maraschino cherry.