September 30, 2012

Weissen Sour

A couple of amazing high ball/Collins glasses was kindly gifted to me, and I figured at least one of them needed to be broken in. As it is Sunday and only just noon, I went for a brunch type serving.

The Weissen Sour - basically a bourbon sour with wheat beer - was developed by Kevin Diedrich.

At the moment high balls and beer cocktails seems to be everywhere - I look forward to visit the latest Jörg Meyer bar in Hamburg - The Boilerman Bar - dedicated to high balls.

Only fly in the ointment is the fact that smoking is allowed - but a short visit is called for.
  • 6 cl bourbon
  • 2 cl lemon juice
  • 0.75 cl simple syrup
  • barspoon orange marmalade
  • Dash of Orange Bitters
  • Wheat beer
Add the first five ingredients to an ice filled shaker and shake until marmalade is dissolved. Strain into ice filled high ball glass and fill with a good wheat beer.

I used the amazing weizenbock Weihenstephaner Vitus. Other wheat beers like the Dutch Hoegaarden would be good too.

As for the bar snack I took my inspiration from this recipe.

September 15, 2012


A bottle of Kina L'Avion D'Or was waiting for my in front of my door as I came home yesterday.

It has taken me more than a month to find a place that would sell me this gem and send it to me in Denmark, but I finally tracked it down with help from a friend at Lion Spirits in Germany and once ordered they delivered super fast.

Today I googled for a cocktail to really show my new acquisition off and came across Jamie Boudreau and his cocktail Wallingford.

And what a lovely cocktail it is - it's tart and refreshing but also warm an welcoming, if that makes any sense.
  • 6 cl gin
  • 3 cl Kina L'Avion D'Or
  • 1 cl Orange Curacao
  • orange bitters
Stir everything with plenty of ice and then using a grapefruit twist rim a chilled martini glass. Strain cocktail into glass over the twist.

September 6, 2012

Earl Gray Marteani

I am a huge fan of Audrey Saunders. You have to admire someone who thinks that gin is the other white meat.

Also she is the creator of two of my favorite cocktails Gin Gin Mule and Old Cuban.

This is another of her creations. A friend of mine ordered it, when we visited Pegu Club last week. She let me had a taste and now I can mix my own.

The only little tweak I have made is using Earl Gray simple syrup instead of ordinary simple syrup:
  •  4,5 cl Earl Gray gin*
  • 2 cl fresh squeezed lemon juice
  • 1,5 cl Earl Gray - or ordinary - simple syrup**
  • Egg white
Put all ingredients in a shaker without ice and shake for 20-30 seconds. Then add ice and shake until shaker is cold. Strain into martini glass.

* Earl Gray gin steep a teaspoon of loose Earl Gray tea in 2 dl gin for at least 2 hours. Strain.

** Cook equal measures sugar and brewed earl gray tea for 2-3 minutes and cool off.