January 27, 2012


Let's take a trip back to the very earliest days of cocktails. Back when Mr. Jerry Thomas worked in California and either mixed this for a guy named Martinez or for a guy headed to Martinez in Mexico.
Regardless it is a pleasure to meet the granddaddy of the martini. Like the martini there seems to be many different preferred ratios, I like this one:
  • 5 cl gin
  • 2,5 cl sweet vermouth
  • 1/2 barspoon maraschino liqueur
  • a dash of Angostura bitters

Mix everything in a mixing glass over ice and stir until cold, then strain into large martini glass and garnish with a lemon twist.

January 20, 2012

Old Cuban

One of my dreams is to one day visit The Pegu Club in New York and taste Audrey Saunders creations from the master herself (I know, I know she does not run the place herself).

I'm amazed that she always manages to invent cocktails that seem so simple they should have been invented a long time ago.

The Old Cuban would have been a hit at Floridita in Havana in the late 20'ies when Americans came down to drink real cocktails with first class ingredients.
  • 4,5 cl golden rum
  • 6 cl dry champagne
  • 3 cl fresh lime juice
  • 3 cl simple syrup
  • 6 mint leaves
  • A dash of Angostura bitters

In a mixing glass gently muddle the mint with the syrup and the lime juice, add ice, the rum and the Angostura bitters. Shake and strain into cocktail coupe and top off with the champagne.

Float a wheel of lime on top with a sprig of mint pushed through a slit.

January 13, 2012

Ramos Gin Fizz

I happened on a bottle of orange blossom water on a promenade through the part of Copenhagen know as Nørrebro.

It was a bit dusty, quite forgotten but gloriously visible at the back of a shelf in a green grocers that had lured me inside with a stash of fresh mint, fresh corriander and fresh okra. Not produce I normally see in my part of the world - I live 60 km north west of Copenhagen in an area of hardship and processed food.

Once that bottle of orange blossom water was in my possession the weekly cocktail was indisputable: The Ramos Gin Fizz.

I first tasted it at the 1105 cocktail bar in the center of Copenhagen a few years back, and was impressed. It might have been the very first egg white cocktail I ever tasted.

It was invented by Harry Ramos in New Orleans in 1880 at his bar Imperial Cabinet Saloon. After the Sazeraz it is the second most famous New Orleans cocktail.

According to Harry Ramos it needed a 12 minute shake to achieve the perfect smooth texture, so for the 1915 Mardi Gras he hired 32 shaker boys to do the manual work.

As I've previously stated I have no fear of unpasteurized egg white, and also have never had the slime-blob thing at the bottom of the glass happen to me, so here is what I did:
  • 6 cl gin
  • 3 cl whipping cream
  • 1,5 cl fresh lemon juice
  • 1,5 cl fresh lime juice
  • 1 egg white
  • A dash of orange blossom water
  • Seltzer

In a shaker put everything but the seltzer and no ice. Dry shake for 2-3 minutes and then rest your arms and shoulder for a minute while you get a good hand full of ice. Add to shaker and shake for another 2-3 minutes and then strain into collins glass topping it off with seltzer and a lime wedge.

January 6, 2012


Iodine and bandage might not be two tasts that most people enjoy but I do. Sometimes I find them in old French wines - Graves or Margeaux - or in Danish beer from Mikkeller.

Finding them in a cocktail made me quite elated. It happened at Salon 39 a gem of a bar just outside the city center of Copenhagen in Frederiksberg.

Penicillin was invented by an Australian, Sam Ross, and he single handedly convinced me that whisky based cocktails can be amazing.
  • 6 cl whisky
  • 1,2 cl fresh lemon juice
  • 1,2 cl ginger-honey syrup
  • 1 cl single malt whisky
  • A dash of Cardamom bitters

Start with the ginger-honey syrup: In a small sauce pan mix 1 dl honey and 1 dl water - in Denmark honey from the social project Bybi (City Bees) is an imperative. Add about a pinky fingered sized piece of ginger grated and bring to a boil.

Boil for 2 minutes and then let cool - don't strain out the ginger, let it do it's magic. Cool the syrup.

Then in a shaker add all ingredients except for single malt over ice and shake. Pour into low ball glass and over the back of a teaspoon add a float of single malt the peatier the better.