Gin Based Cocktails
Alabama Slammer
Ποτήρι: Collins/Highball
Γαρνιτούρα: 1 φέτα/φλόυδα πορτοκάλι & 1 κερασάκι - καλαμάκι
Παρασκευή: Χτυπάτε όλα τα υλικά, εκτός της γρεναδίνης, στο shaker, σουρώνετε στο ποτήρι, ρίχνετε τη γρεναδίνη και γαρνίρετε.
- 5 cl Sloe Gin
- 2 cl Southern Comfort
- 2 cl Amaretto
- 3 cl φρέσκο χυμό πορτοκάλι
- 1 cl Γρεναδίνη
Ποτήρι: Collins/Highball
Γαρνιτούρα: 1 φέτα/φλόυδα πορτοκάλι & 1 κερασάκι - καλαμάκι
Παρασκευή: Χτυπάτε όλα τα υλικά, εκτός της γρεναδίνης, στο shaker, σουρώνετε στο ποτήρι, ρίχνετε τη γρεναδίνη και γαρνίρετε.
Angel Face
Glass: Cocktail
Shaker
Preparation: Shake all ingredients with ice and strain contents into a cocktail glass.
- 3 cl Gin
- 3 cl Apricot Brandy
- 3 cl Calvados
Glass: Cocktail
Shaker
Preparation: Shake all ingredients with ice and strain contents into a cocktail glass.
Aviation
Ποτήρι: cocktail glass Γαρνιτούρα: 1 κερασάκι |
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Προετοιμασία: Προσθέστε όλα τα υλικά στο shaker γεμάτο με πάγο. Ανακινήστε καλά και σουρώστε σε ποτήρι κοκτέιλ. Γαρνίρετε με ένα κερασάκι.
Το Aviation δημιουργήθηκε από τον Hugo Ensslin , head barman του ξενοδοχείου Wallick της Νέας Υόρκης, στις αρχές του εικοστού αιώνα. Η πρώτη δημοσιευμένη συνταγή για το ποτό εμφανίστηκε το 1916στο βιβλίο του Ensslin "Συνταγές για ανάμεικτα ποτά". Η συνταγή αποτελούνταν από1½ oz El Bart Gin, ¾ oz χυμό λεμονιού, 2 σταγόνες μαρασκίνο λικέρ(κεράσι), και 2 σταγόνες crème de Violette, ένα βιολετί λικέρ που δίνει στο κοκτέιλ ένα απαλό μοβ χρώμα. Παραλείποντας το λικέρ κεράσι αλλάζει το ποτό σε ένα μπλε φεγγάρι το οποίο είναι ένα γκρι χρώμα.
Αργότερα αφαιρέθηκε το creme de violette επεδή ήταν και είναι δύσκολο να βρεθεί, και το cocktail πήρε τη συνθεση που έχει μέχρι και σήμερα. Αν φυσικά υπάρχει...απογειώνει το cocktail σε άλλα επίπεδα.
Το Aviation δημιουργήθηκε από τον Hugo Ensslin , head barman του ξενοδοχείου Wallick της Νέας Υόρκης, στις αρχές του εικοστού αιώνα. Η πρώτη δημοσιευμένη συνταγή για το ποτό εμφανίστηκε το 1916στο βιβλίο του Ensslin "Συνταγές για ανάμεικτα ποτά". Η συνταγή αποτελούνταν από1½ oz El Bart Gin, ¾ oz χυμό λεμονιού, 2 σταγόνες μαρασκίνο λικέρ(κεράσι), και 2 σταγόνες crème de Violette, ένα βιολετί λικέρ που δίνει στο κοκτέιλ ένα απαλό μοβ χρώμα. Παραλείποντας το λικέρ κεράσι αλλάζει το ποτό σε ένα μπλε φεγγάρι το οποίο είναι ένα γκρι χρώμα.
Αργότερα αφαιρέθηκε το creme de violette επεδή ήταν και είναι δύσκολο να βρεθεί, και το cocktail πήρε τη συνθεση που έχει μέχρι και σήμερα. Αν φυσικά υπάρχει...απογειώνει το cocktail σε άλλα επίπεδα.
BIJOU
· 1,5 cl Martini Rosso sweet vermouth
· 1,5 cl Chartreuse Green liqueur
· 1,5 cl Bombay london dry gin
Shot glass - Carefully LAYER ingredients in the following order.
Origin: This vintage layered, or ‘pousse-café’ style, drink is named after the French for ‘jewel’, apparently a reference to its trio of ingredients having the colours of the three most precious jewels: diamond (gin), ruby (sweet vermouth) and emerald (Green Chartreuse).
If all the ingredients, and so the colours, are shaken together the result is a rather better, aptly named drink called the Amber Dream. I wouldn’t ponce about making this layered drink. Grab a shaker and enjoy an Amber Dream.
· 1,5 cl Martini Rosso sweet vermouth
· 1,5 cl Chartreuse Green liqueur
· 1,5 cl Bombay london dry gin
Shot glass - Carefully LAYER ingredients in the following order.
Origin: This vintage layered, or ‘pousse-café’ style, drink is named after the French for ‘jewel’, apparently a reference to its trio of ingredients having the colours of the three most precious jewels: diamond (gin), ruby (sweet vermouth) and emerald (Green Chartreuse).
If all the ingredients, and so the colours, are shaken together the result is a rather better, aptly named drink called the Amber Dream. I wouldn’t ponce about making this layered drink. Grab a shaker and enjoy an Amber Dream.
BLUE LAGOON
3 cl London dry gin
3 cl Vodka
3 cl blue curaçao liqueur
3 cl Freshly squeezed lime juice
3 cl Pure Cane sugar syrup (65°brix, 2:1 sugar/water)
Glass: Collins
Garnish: Orange slice
Method: BLEND ingredients with crushed ice. Pour into glass and serve with straws.
Origin: Created in 1972 by Andy MacElhone (son of Harry) at Harry’s New York Bar, Paris, France.
3 cl London dry gin
3 cl Vodka
3 cl blue curaçao liqueur
3 cl Freshly squeezed lime juice
3 cl Pure Cane sugar syrup (65°brix, 2:1 sugar/water)
Glass: Collins
Garnish: Orange slice
Method: BLEND ingredients with crushed ice. Pour into glass and serve with straws.
Origin: Created in 1972 by Andy MacElhone (son of Harry) at Harry’s New York Bar, Paris, France.
Bramble
Ποτήρι: Old Fashioned
Γαρνιτούρα: βατόμουρο και φέτα λεμονιού
Μέθοδος: Γεμίστε το ποτήρι με θρυμματισμένο πάγο. Ρίξτε το τζιν, το χυμό λεμονιού και το σιρόπι απ' ευθείας στο ποτήρι. Ανακατέψτε, και στη συνέχεια ρίξτε το λικέρ βατόμουρο από πάνω με κυκλική φορά για να ανακατευτεί με τα υπόλοιπα υλικά.
Προέλευση: Το Bramble είναι ένα κοκτέιλ που δημιουργήθηκε από τον Dick Bradsell το 1980 στο Λονδίνο. Περιγράφεται καλύτερα ως ένα ανοιξιάτικο κοκτέιλ , το Bramble συγκεντρώνει Dry Gin, το χυμό λεμονιού, το σιρόπι ζάχαρης και crème de mure(βατόμουρο). Ο Bradsell προτείνει, επίσης, να γαρνίρετε το κοκτέιλ με κάποια φρέσκα κόκκινα φρούτα (όπως βατόμουρα) και μια φέτα λεμόνι. Το Bramble σερβίρεται με θρυμματισμένο πάγο, πάνω από τον οποίο ρίχνονται τα υλικά. Η οπτική «trickle down», παρόμοιο με θάμνο βάτου συνδέεται συχνά ως την προέλευση του ονόματος του κοκτέιλ. Μοιάζει πολύ με το δημοφιλές Gin Fix.
- 4 cl gin
- 1.5 cl lemon juice
- 1 cl simple syrup
- 1.5 cl Creme de Mure(blackberry liquer)
Ποτήρι: Old Fashioned
Γαρνιτούρα: βατόμουρο και φέτα λεμονιού
Μέθοδος: Γεμίστε το ποτήρι με θρυμματισμένο πάγο. Ρίξτε το τζιν, το χυμό λεμονιού και το σιρόπι απ' ευθείας στο ποτήρι. Ανακατέψτε, και στη συνέχεια ρίξτε το λικέρ βατόμουρο από πάνω με κυκλική φορά για να ανακατευτεί με τα υπόλοιπα υλικά.
Προέλευση: Το Bramble είναι ένα κοκτέιλ που δημιουργήθηκε από τον Dick Bradsell το 1980 στο Λονδίνο. Περιγράφεται καλύτερα ως ένα ανοιξιάτικο κοκτέιλ , το Bramble συγκεντρώνει Dry Gin, το χυμό λεμονιού, το σιρόπι ζάχαρης και crème de mure(βατόμουρο). Ο Bradsell προτείνει, επίσης, να γαρνίρετε το κοκτέιλ με κάποια φρέσκα κόκκινα φρούτα (όπως βατόμουρα) και μια φέτα λεμόνι. Το Bramble σερβίρεται με θρυμματισμένο πάγο, πάνω από τον οποίο ρίχνονται τα υλικά. Η οπτική «trickle down», παρόμοιο με θάμνο βάτου συνδέεται συχνά ως την προέλευση του ονόματος του κοκτέιλ. Μοιάζει πολύ με το δημοφιλές Gin Fix.
Breakfast Martini
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Ποτήρι: Martini
Γαρνιτούρα: Ξύσμα πορτοκαλιού
Παρασκευή: Ρίχνουμε στο shaker το Gin και τη μαρμελάδα και τα ανακατεύουμε για να δυαλυθεί η μαρμελάδα στο Gin. Ρίχνουμε και τα υπόλοιπα υλικά και χτυπάμε δυνατά.
Γαρνιτούρα: Ξύσμα πορτοκαλιού
Παρασκευή: Ρίχνουμε στο shaker το Gin και τη μαρμελάδα και τα ανακατεύουμε για να δυαλυθεί η μαρμελάδα στο Gin. Ρίχνουμε και τα υπόλοιπα υλικά και χτυπάμε δυνατά.
Bronx
· 3 cl gin
· 1 cl martini dry
· 1 cl martini rosso
· 2 cl orange juice
Shaker – Martini glass – cherry for garnish/orange peel
Origin: Created in 1906 by Johnny Solon, a bartender at New York’s Waldorf-Astoria Hotel (the Empire State Building occupies the site today), and named after the newly opened Bronx Zoo. Reputedly the first cocktail to use fruit juice.
In his 1935, The Old Waldorf-Astoria book, A.S. Crockett published what his says is “Solon’s own story of the Creation – of the Bronx:”
"We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room – the main dining room in the original Waldorf. A Duplex was composed of equal parts of French [dry] and Italian [sweet] Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, ‘Why don’t you get up a new cocktail? I have a customer who says you can’t do it.’
“ ‘Can’t I?’ I replied.
“Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled the jigger with orange juice, so that it made one-third of orange and two-thirds of gin. Then into the mixture I put a dash of each Italian and French Vermouth, shaking the thing up. I didn’t taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: ‘You are a pretty good judge. (He was.) See what you think of that.’ Traverson tasted it. Then he swallowed it whole.
“ ‘By God!’ he said, ‘you’ve really got something new! That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you’ll sell a lot of them. Have you got plenty of oranges? If you haven’t, you had better stock up, because I’m going to sell a lot of those cocktails during lunch.’
“The demand for Bronx cocktails started that day. Pretty soon we were using a whole case of oranges a day. And then several cases.
“The name? No, it wasn’t really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or so before, and saw, of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, ‘What’ll I tell him is the name of this drink?’ I thought of those animals, and said: ‘Oh, you can tell him it is a “Bronx.”
· 3 cl gin
· 1 cl martini dry
· 1 cl martini rosso
· 2 cl orange juice
Shaker – Martini glass – cherry for garnish/orange peel
Origin: Created in 1906 by Johnny Solon, a bartender at New York’s Waldorf-Astoria Hotel (the Empire State Building occupies the site today), and named after the newly opened Bronx Zoo. Reputedly the first cocktail to use fruit juice.
In his 1935, The Old Waldorf-Astoria book, A.S. Crockett published what his says is “Solon’s own story of the Creation – of the Bronx:”
"We had a cocktail in those days called the Duplex, which had a pretty fair demand. One day, I was making one for a customer when in came Traverson, head waiter of the Empire Room – the main dining room in the original Waldorf. A Duplex was composed of equal parts of French [dry] and Italian [sweet] Vermouth, shaken up with squeezed orange peel, or two dashes of Orange Bitters. Traverson said, ‘Why don’t you get up a new cocktail? I have a customer who says you can’t do it.’
“ ‘Can’t I?’ I replied.
“Well, I finished the Duplex I was making, and a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon Gin. Then I filled the jigger with orange juice, so that it made one-third of orange and two-thirds of gin. Then into the mixture I put a dash of each Italian and French Vermouth, shaking the thing up. I didn’t taste it myself, but I poured it into a cocktail glass and handed it to Traverson and said: ‘You are a pretty good judge. (He was.) See what you think of that.’ Traverson tasted it. Then he swallowed it whole.
“ ‘By God!’ he said, ‘you’ve really got something new! That will make a big hit. Make me another and I will take it back to that customer in the dining room. Bet you’ll sell a lot of them. Have you got plenty of oranges? If you haven’t, you had better stock up, because I’m going to sell a lot of those cocktails during lunch.’
“The demand for Bronx cocktails started that day. Pretty soon we were using a whole case of oranges a day. And then several cases.
“The name? No, it wasn’t really named directly after the borough or the river so-called. I had been at the Bronx Zoo a day or so before, and saw, of course, a lot of beasts I had never known. Customers used to tell me of the strange animals they saw after a lot of mixed drinks. So when Traverson said to me, as he started to take the drink in to the customer, ‘What’ll I tell him is the name of this drink?’ I thought of those animals, and said: ‘Oh, you can tell him it is a “Bronx.”
Caruso
Glass: Martini
Garnish: Mint leaf
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Origin: This recipe was adapted form Harry Craddock's 1930 'The Savoy Cocktail Book'. The drink was created at The Savoy for the tenor Enrico Caruso in the early 20th century.
- 3 cl London dry gin
- 3 cl dry vermouth
- 3 cl Green crème de menthe liqueur
Glass: Martini
Garnish: Mint leaf
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Origin: This recipe was adapted form Harry Craddock's 1930 'The Savoy Cocktail Book'. The drink was created at The Savoy for the tenor Enrico Caruso in the early 20th century.
Casino
Preparation: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw.
- 4 cl Gin (Old Tom)
- 1 cl Maraschino
- 1 cl Orange Bitters
- 1 cl fresh lemon juice
Preparation: Pour all ingredients into shaker with ice cubes. Shake well. Strain into chilled cocktail glass. Garnish with a lemon twist and a maraschino cherry. Serve without a straw.
Clover Club
Glass: Cocktail
Shaker
Garnish: -
Preparation: Dry shake ingredients to emulsify, add ice, shake and served straight up.
Origin: The Clover Club Cocktail is a drink that pre-dates prohibition, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford hotel. The Clover Club itself dates to 1896, as seen in the 1897 book, The Clover Club of Philadelphia, page 172 by Mary R. Deacon. Brooklyn's Clover Club restaurant claims that the Philadelphia men's club dates to 1882 and lasted until "the 1920s."
Published recipes for the Clover Club drink appear as early as 1917:
The Ideal Bartender (1917) by Thomas Bullock, page 27: "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve."
Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table (1917) by Jeanette Young Norton, page 512: "Clover Club: The juice of half a lemon, a sixth jigger of grenadine, one jigger of gin, French vermouth."
Robert Hess claims "It has a long history dating back to at least 1910, and was enjoyed by the captains of industry who were members of the famous club."In its heyday, the drink was described by Jack Townsend as being enjoyed by the pre-prohibition gentleman who would have fit in with those of the club, and was a "Distinguished patron of the oak-paneled lounge."However, by the time that Townsend was writing about the drink it was becoming unpopular, and was eventually all but forgotten.The drink seems to have been forgotten partly due to the use of raw egg in the cocktail, which many people shy away from, and partly due to the complexity of its preparation (see below). Despite the use of what some may consider to be strange ingredients the cocktail is enjoyable, and has been described as tart with the added syrup giving the drink complexity, and the egg white providing body as well as a foamy head.
- 4.5cl Gin
- 1.5cl Lemon Juice
- 1.5cl Raspberry Syrup (or Grenadine)
- 1 Egg White
Glass: Cocktail
Shaker
Garnish: -
Preparation: Dry shake ingredients to emulsify, add ice, shake and served straight up.
Origin: The Clover Club Cocktail is a drink that pre-dates prohibition, and is named for the Philadelphia men's club of the same name, which met in the Bellevue-Stratford hotel. The Clover Club itself dates to 1896, as seen in the 1897 book, The Clover Club of Philadelphia, page 172 by Mary R. Deacon. Brooklyn's Clover Club restaurant claims that the Philadelphia men's club dates to 1882 and lasted until "the 1920s."
Published recipes for the Clover Club drink appear as early as 1917:
The Ideal Bartender (1917) by Thomas Bullock, page 27: "Fill large Bar glass full Fine Ice. 2 pony Raspberry Syrup. 2 jigger Dry Gin. 1 jigger French Vermouth. White of 1 Egg. Shake well; strain into Cocktail glass and serve."
Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table (1917) by Jeanette Young Norton, page 512: "Clover Club: The juice of half a lemon, a sixth jigger of grenadine, one jigger of gin, French vermouth."
Robert Hess claims "It has a long history dating back to at least 1910, and was enjoyed by the captains of industry who were members of the famous club."In its heyday, the drink was described by Jack Townsend as being enjoyed by the pre-prohibition gentleman who would have fit in with those of the club, and was a "Distinguished patron of the oak-paneled lounge."However, by the time that Townsend was writing about the drink it was becoming unpopular, and was eventually all but forgotten.The drink seems to have been forgotten partly due to the use of raw egg in the cocktail, which many people shy away from, and partly due to the complexity of its preparation (see below). Despite the use of what some may consider to be strange ingredients the cocktail is enjoyable, and has been described as tart with the added syrup giving the drink complexity, and the egg white providing body as well as a foamy head.
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Cucumber G&T
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Ποτήρι: Highball
Γαρνιτούρα: Φλούδα Αγγουριού
Απ' ευθείας στο ποτήρι ρίχνουμε 3 φέτες αγγούρι, πάγο, το gin και το tonic. Κάνουμε ένα ελαφρύ ανακάτεμα και γαρνίρουμε
Γαρνιτούρα: Φλούδα Αγγουριού
Απ' ευθείας στο ποτήρι ρίχνουμε 3 φέτες αγγούρι, πάγο, το gin και το tonic. Κάνουμε ένα ελαφρύ ανακάτεμα και γαρνίρουμε
Dry Martini
Ποτήρι: Cocktail Glass Γαρνιτούτα: 1 γεμιστή ελιά |
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Παρασκευή: Στο mixing glass ρίχνουμε πάγο, gin και το βερμούτ και ανακατεύουμε για 30" μέχρι να παγώσει το ποτό. Γαρνίρουμε και σερβίρουμε σε παγωμένο ποτήρι.
Προέλευση:
Οι θεωρίες που έχουν αναπτυχθεί για την προέλευση του κοκτέιλ Μαρτίνι είναι πολλές. Λέγεται ότι προέρχεται από ένα παλιό καλιφορνέζικο κοκτέιλ με το ισπανόφωνο όνομα Μαρτίνεθ. Οι Ιταλοί αποκηρύττουν μετά βδελυγμίας την θεωρία και υποστηρίζουν ότι προέρχεται από την εταιρεία Μαρτίνι και Ρόσι, η οποία από τον 19ο αιώνα εξήγαγε βερμούτ στις Ηνωμένες Πολιτείες. Το εντεινόμενο χάσμα πάει να γεφυρώσει ένας διάσημος μπάρμαν του ξενοδοχείου Νίκερμποκερ, Μαρτίνι Άρμα Ντι Τάγκια… Τα διλήμματα για την προέλευση πάντως ουδόλως φαίνεται να απασχολούν τους aficionados του κοκτέιλ όπως τον Λουίς Μπουνιουέλ που έλεγε ότι «το καλύτερο Μαρτίνι φτιάχνεται όταν μια ηλιαχτίδα περάσει μέσα από το τζίν για ν’ αγγίξει λίγο το βερμούτ».
Παραλλαγές:
With a Twist: με σπιράλ-φλούδα λεμονιού αντί για ελιά
Dirty martini: Με το χυμό απ το βάζο της ελιάς
Vodkatini: Με vodka αντί για gin
Gibson martini: Με κρεμμυδάκι αντί της ελιάς
Προέλευση:
Οι θεωρίες που έχουν αναπτυχθεί για την προέλευση του κοκτέιλ Μαρτίνι είναι πολλές. Λέγεται ότι προέρχεται από ένα παλιό καλιφορνέζικο κοκτέιλ με το ισπανόφωνο όνομα Μαρτίνεθ. Οι Ιταλοί αποκηρύττουν μετά βδελυγμίας την θεωρία και υποστηρίζουν ότι προέρχεται από την εταιρεία Μαρτίνι και Ρόσι, η οποία από τον 19ο αιώνα εξήγαγε βερμούτ στις Ηνωμένες Πολιτείες. Το εντεινόμενο χάσμα πάει να γεφυρώσει ένας διάσημος μπάρμαν του ξενοδοχείου Νίκερμποκερ, Μαρτίνι Άρμα Ντι Τάγκια… Τα διλήμματα για την προέλευση πάντως ουδόλως φαίνεται να απασχολούν τους aficionados του κοκτέιλ όπως τον Λουίς Μπουνιουέλ που έλεγε ότι «το καλύτερο Μαρτίνι φτιάχνεται όταν μια ηλιαχτίδα περάσει μέσα από το τζίν για ν’ αγγίξει λίγο το βερμούτ».
Παραλλαγές:
With a Twist: με σπιράλ-φλούδα λεμονιού αντί για ελιά
Dirty martini: Με το χυμό απ το βάζο της ελιάς
Vodkatini: Με vodka αντί για gin
Gibson martini: Με κρεμμυδάκι αντί της ελιάς
Dubonnet Cocktail
Ποτήρι: Martini Glass Γαρνιτούρα: Φλούδα ή φέτα λεμονιού |
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Παρασκευή: Στο mixing glass ρίχνουμε τα υλικά με πάγο και ανακατεύουμε μέχρι να παγώσει το cocktail. Γαρνίρουμε και σερβίρουμε.
Gibson
Mixing glass – Martini glass - Two chilled cocktail onions on stick
- 6 cl gin
- Martini dry
Mixing glass – Martini glass - Two chilled cocktail onions on stick
Gimlet
Ποτήρι: Old Fashioned/Martini glass Γαρνιτούρα: Lime wedge |
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Origin: In 1747, James Lind, a Scottish surgeon, discovered that consumption of citrus fruits helped prevent scurvy, one of the most common illnesses on board ship. (We now understand that scurvy is caused by a Vitamin C deficiency and that it is the vitamins in citrus fruit which help ward off the condition.) In 1867, the Merchant Shipping Act made it mandatory for all British ships to carry rations of lime juice for the crew.
Lauchlin Rose, the owner of a shipyard in Leith, Scotland, had been working to solve the problem of how to keep citrus juice fresh for months on board ship. In 1867 he patented a process for preserving fruit juice without alcohol. To give his product wider appeal he sweetened the mixture, packaged it in an attractive bottle and named it ‘Rose’s Lime Cordial’.
Once the benefits of drinking lime juice became more broadly known, British sailors consumed so much of the stuff, often mixed with their daily ration of rum and water (‘grog’), that they became affectionately known as ‘Limeys’. Naval officers mixed Rose’s lime cordial with gin to make Gimlets.
A ‘gimlet’ was originally the name of a small tool used to tap the barrels of spirits which were carried on British Navy ships: this could be the origin of the drink’s name. Another story cites a naval doctor, Rear-Admiral Sir Thomas Desmond Gimlette (1857-1943), who is said to have mixed gin with lime ‘to help the medicine go down’. Although this is a credible story it is not substantiated in his obituary in The Times, 6 October 1943.
Lauchlin Rose, the owner of a shipyard in Leith, Scotland, had been working to solve the problem of how to keep citrus juice fresh for months on board ship. In 1867 he patented a process for preserving fruit juice without alcohol. To give his product wider appeal he sweetened the mixture, packaged it in an attractive bottle and named it ‘Rose’s Lime Cordial’.
Once the benefits of drinking lime juice became more broadly known, British sailors consumed so much of the stuff, often mixed with their daily ration of rum and water (‘grog’), that they became affectionately known as ‘Limeys’. Naval officers mixed Rose’s lime cordial with gin to make Gimlets.
A ‘gimlet’ was originally the name of a small tool used to tap the barrels of spirits which were carried on British Navy ships: this could be the origin of the drink’s name. Another story cites a naval doctor, Rear-Admiral Sir Thomas Desmond Gimlette (1857-1943), who is said to have mixed gin with lime ‘to help the medicine go down’. Although this is a credible story it is not substantiated in his obituary in The Times, 6 October 1943.
GIN & IT
Glass: Martini
Garnish: Orange peel+cherry
Method: STIR all ingredients in a mixing glass with ice and strain into chilled glass.
Origin: The name is short for ‘Gin and Italian’, a reference to the sweet vermouth, which was traditionally Italian while French vermouth was dry. In his ‘Craft of the Cocktail’, Dale DeGroff states that this drink was originally known as a ‘Sweet Martini’ and as such was a popular drink during the 1880s and 1890s at the Hoffman House and other New York bars. Later it became known as "Gin & Italian", until during/post Prohibition it was shortened to "Gin & It".
- 6 cl Bombay London dry gin
- 6 cl Martini Rosso sweet vermouth
- 1 dash Angostura aromatic bitters (optional)
Glass: Martini
Garnish: Orange peel+cherry
Method: STIR all ingredients in a mixing glass with ice and strain into chilled glass.
Origin: The name is short for ‘Gin and Italian’, a reference to the sweet vermouth, which was traditionally Italian while French vermouth was dry. In his ‘Craft of the Cocktail’, Dale DeGroff states that this drink was originally known as a ‘Sweet Martini’ and as such was a popular drink during the 1880s and 1890s at the Hoffman House and other New York bars. Later it became known as "Gin & Italian", until during/post Prohibition it was shortened to "Gin & It".
Gin Fizz
- 5 cl Gin
- 2 cl Fresh Lemon Juice
- 1 cl Bar syrup
- Fill with Soda
Shaker – Highball Glass
Garnish: Lemon Slice + spear mint
Παραλλαγές
- Silver Fizz: With egg white
- Golden Fizz: With egg yolk
- Royal Fizz: With whole egg
- Diamond Fizz: With champagne instead of soda
- Green Fizz: With a Dash of green creme de menthe
Origin: A mid-19th century classic.
Negroni
Build – Rocks Glass
Garnish: Orange Twist
Origin:
This drink takes its name from Count Camillo Negroni. Sometime between 1919 and 1921, while drinking at the Casoni Bar (later named Giacosa) on Tornabuoni Street in Florence, Italy, the Florentine Count is said to have asked for an Americano 'with a bit more kick'. He was a regular customer at the bar and bartender, Fosco Scarselli experimented with adding gin to the Count’s favourite aperitif, the Americano. The combination became the Count’s new regular drink and soon other patrons of the bar soon started to ask for “one of Count Negroni’s drinks” and the drink quickly became known as simple ‘Negroni’
- 2,5 cl Gin
- 2,5 cl Campari
- 2,5 cl Martini rosso
Build – Rocks Glass
Garnish: Orange Twist
Origin:
This drink takes its name from Count Camillo Negroni. Sometime between 1919 and 1921, while drinking at the Casoni Bar (later named Giacosa) on Tornabuoni Street in Florence, Italy, the Florentine Count is said to have asked for an Americano 'with a bit more kick'. He was a regular customer at the bar and bartender, Fosco Scarselli experimented with adding gin to the Count’s favourite aperitif, the Americano. The combination became the Count’s new regular drink and soon other patrons of the bar soon started to ask for “one of Count Negroni’s drinks” and the drink quickly became known as simple ‘Negroni’
Paradise
Ποτήρι: Cocktail glass
Γαρνίρουμε: φλούδα πορτοκαλιού
Παρασκευή: Ανακατεύετε στο shaker με πάγο. Σουρώνουμε σε ποτήρι κοκτέιλ.
- 3.5 cl Gin
- 2 cl Apricot Brandy
- 1.5 cl Χυμό πορτοκάλι
Ποτήρι: Cocktail glass
Γαρνίρουμε: φλούδα πορτοκαλιού
Παρασκευή: Ανακατεύετε στο shaker με πάγο. Σουρώνουμε σε ποτήρι κοκτέιλ.
Pegu Club
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Ποτήρι: Martini/cocktail
Γαρνιτούρα: Lime twist
Μέθοδος: Ανακινήστε τα συστατικά μαζί στο shaker με θρυμματισμένο πάγο. Σουρώνετε σε παγωμένο ποτήρι, γαρνίρετε και σερβίρετε.
Γαρνιτούρα: Lime twist
Μέθοδος: Ανακινήστε τα συστατικά μαζί στο shaker με θρυμματισμένο πάγο. Σουρώνετε σε παγωμένο ποτήρι, γαρνίρετε και σερβίρετε.
Pink Lady
Shaker – Martini glass – cherry
Origin: A classic cocktail named after a successful 1912 stage play.
- 4 cl gin
- 2 cl fresh lemon juice
- 1 cl grenadine
- 1 egg white
Shaker – Martini glass – cherry
Origin: A classic cocktail named after a successful 1912 stage play.
The Last Word
Ποτήρι: Cocktail/Martini Γαρνιτούρα: Σπιράλ Lime ή τίποτα Μέθοδος: Ρίχνετε όλα τα υλικά στο shaker, βάζετε πάγο, χτυπάτε καλά και σερβίρετε. |
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According to Ted Saucier the cocktail was created in the early 1920s in Detroit, where it was first served at the Detroit Athletic Club. Later Frank Fogarty introduced it to New York and in 1951 its recipe got published in Ted Saucier's classic cocktail book Bottoms Up!.[2][3][4]
Fogarty himself was no bartender but one of the best known vaudevillian monologists (roughly comparable to today's stand-up comedians) of his time. Some assume that this occupation gave rise to the cocktail's name. Nicknamed the "Dublin minstrel" Fogarty often opened his performance with a song and ended it with a serious heartthrob recitation. In 1912 he won the New York Morning Telegraph contest for the best vaudeville artist and in 1914 he was elected president of The White Rats (vaudeville actors union).[3][5][6]
The cocktail however fell into oblivion sometime after World War II until it was rediscovered by Murray Stenson in 2004. Stenson was looking for a new cocktail for the Zig Zag Cafe in Seattle, when he came across an old 1952 copy of Saucier's book. Soon after being offered in the Zig Zag Cafe it became somewhat of cult hit in the Seattle and Portland areas and spread to cocktail bars in major cities worldwide. It also spawned several variations with The Final Ward probably being the best known among them.[2][3][5] In addition its recipe reappeared in newer cocktail guides including the 2009 edition of the Mr. Boston Official Bartender's Guide.[1]
On May 20, 2011 Rachel Maddow demonstrated the preparation of the cocktail in her show on MSNBC and called it the "last word for the end of the world". This was meant as an ironic comment on the rapture and end of world prediction of the Christian radio host Harold Camping and in reference to MSBNC news program The Last Word with Lawrence O'Donnell, which covered Camping's predictions extensively.[7][8]
Fogarty himself was no bartender but one of the best known vaudevillian monologists (roughly comparable to today's stand-up comedians) of his time. Some assume that this occupation gave rise to the cocktail's name. Nicknamed the "Dublin minstrel" Fogarty often opened his performance with a song and ended it with a serious heartthrob recitation. In 1912 he won the New York Morning Telegraph contest for the best vaudeville artist and in 1914 he was elected president of The White Rats (vaudeville actors union).[3][5][6]
The cocktail however fell into oblivion sometime after World War II until it was rediscovered by Murray Stenson in 2004. Stenson was looking for a new cocktail for the Zig Zag Cafe in Seattle, when he came across an old 1952 copy of Saucier's book. Soon after being offered in the Zig Zag Cafe it became somewhat of cult hit in the Seattle and Portland areas and spread to cocktail bars in major cities worldwide. It also spawned several variations with The Final Ward probably being the best known among them.[2][3][5] In addition its recipe reappeared in newer cocktail guides including the 2009 edition of the Mr. Boston Official Bartender's Guide.[1]
On May 20, 2011 Rachel Maddow demonstrated the preparation of the cocktail in her show on MSNBC and called it the "last word for the end of the world". This was meant as an ironic comment on the rapture and end of world prediction of the Christian radio host Harold Camping and in reference to MSBNC news program The Last Word with Lawrence O'Donnell, which covered Camping's predictions extensively.[7][8]
The Martinez
Γαρνιτούρα: Lemon twist Μέθοδος: Ρίχνουμε τα υλικά στο mixing glass με πάγο, ανακατεύουμε και σουρώνουμε σε παγωμένο ποτήρι. Γαρνίρουμε και σερβίρουμε. |
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Tom/John Collins
Ποτήρι: highball glass Γαρνιτούρα: Φέτα λεμονιού/πορτοκαλιού και κερασάκι |
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Στο ποτήρι βάζουμε τον πάγο και ρίχνουμε απ ευθείας τα υλικά. Ανακατεύουμε ελαφρά, γαρνίρουμε και σερβίρουμε.
Προέλευση: Το John Collins είναι ένα κοκτέιλ που υπάρχει από τη δεκαετία του 1860 τουλάχιστον, και πιστεύεται ότι έχει τις ρίζες του από ένα headwaiter με αυτό το όνομα που εργαζόταν στο Old House Limmer στην Conduit Street στο Mayfair, το οποίο ήταν ένα δημοφιλές ξενοδοχείο και καφέ του Λονδίνου γύρω στα 1790-1817
Παραλλαγές
Προέλευση: Το John Collins είναι ένα κοκτέιλ που υπάρχει από τη δεκαετία του 1860 τουλάχιστον, και πιστεύεται ότι έχει τις ρίζες του από ένα headwaiter με αυτό το όνομα που εργαζόταν στο Old House Limmer στην Conduit Street στο Mayfair, το οποίο ήταν ένα δημοφιλές ξενοδοχείο και καφέ του Λονδίνου γύρω στα 1790-1817
Παραλλαγές
- Captain Collins: With Canadian Whiskey
- Colonel Collins: With Bourbon Whiskey
- Jack Collins: With Vodka
- Jock or Sandy Collins: With Scotch Whiskey
- Mike Collins: With Irish Whiskey
- Pedro Collins: With light White Rum
- Pepito Collins: With Tequila
- Pierre Collins: With Cognac/Brandy
- Dutch Collins: With genever/jenever
Singapore Sling
Shaker – Highball – Orange slice+cherry/ pineapple slice +cherry
Origin: Adapted from a recipe by Charles H. Baker Jr. and published in his 1946 Gentleman’s Companion. This drink was created some time between 1911 and 1915 by Chinese-born Ngiam Tong Boon at the Long Bar in Raffles Hotel, Singapore.
Although there is little controversy as to who created the Singapore Sling, where he created it and (roughly) when, there is huge debate over the original name and ingredients. Singapore and the locality was colonially known as the ‘Straits Settlements’ and it seems certain that Boon’s drink was similarly named the ‘Straits Sling’. The name appears to have changed sometime between 1922 and 1930.
Not even the Raffles Hotel itself appears sure of the original recipe and visiting the present day Long Bar in search of enlightenment is hopeless. Sadly, the Singapore Slings now served there are made from a powdered pre-mix, which is also available in the gift shop below.
While contemporary sources are clear that it was cherry brandy that distinguishes the Singapore Sling from another kind of sling, a great debate rages over the type of cherry brandy used. Was it a cherry ‘brandy’ liqueur or actually a cherry eau de vie? Did fruit juice feature in the original recipe at all? We shall probably never know, so I’ve listed several versions which are generally accepted to pass for a Singapore Sling today. Please also see the entry for ‘Straits Sling’.
- 5 cl gin
- 1 cl Benedictine
- 1.5 cl Cherry Brandy
- 1 cl cointraeu
- 6 cl Pineapple juice
- 2 cl fresh lime juice
- 1 cl grenadine
- 2 dash angostura bitters
- Top with soda
Shaker – Highball – Orange slice+cherry/ pineapple slice +cherry
Origin: Adapted from a recipe by Charles H. Baker Jr. and published in his 1946 Gentleman’s Companion. This drink was created some time between 1911 and 1915 by Chinese-born Ngiam Tong Boon at the Long Bar in Raffles Hotel, Singapore.
Although there is little controversy as to who created the Singapore Sling, where he created it and (roughly) when, there is huge debate over the original name and ingredients. Singapore and the locality was colonially known as the ‘Straits Settlements’ and it seems certain that Boon’s drink was similarly named the ‘Straits Sling’. The name appears to have changed sometime between 1922 and 1930.
Not even the Raffles Hotel itself appears sure of the original recipe and visiting the present day Long Bar in search of enlightenment is hopeless. Sadly, the Singapore Slings now served there are made from a powdered pre-mix, which is also available in the gift shop below.
While contemporary sources are clear that it was cherry brandy that distinguishes the Singapore Sling from another kind of sling, a great debate rages over the type of cherry brandy used. Was it a cherry ‘brandy’ liqueur or actually a cherry eau de vie? Did fruit juice feature in the original recipe at all? We shall probably never know, so I’ve listed several versions which are generally accepted to pass for a Singapore Sling today. Please also see the entry for ‘Straits Sling’.
Vesper (Martini)
Ποτήρι: Coupe Σαμπάνιας
Γαρνιτούρα: Φλούδα Λεμονιού
Μέθοδος: Χτυπήστε με πάγο μέχρι να παγώσει καλά, σουρώστε σε ποτήρι coupe σαμπάνιας και γαρνίρετε με μια λεπτή φλούδα λεμονιού.
Προέλευση: Το ποτό εφευρέθηκε και πήρε το όνομά του από τον μυστικό πράκτορα James Bond στο μυθιστόρημα του 1953 Casino Royale.
- 6cl gin
- 1.5cl vodka
- 0.75cl Lillet Blonde
Ποτήρι: Coupe Σαμπάνιας
Γαρνιτούρα: Φλούδα Λεμονιού
Μέθοδος: Χτυπήστε με πάγο μέχρι να παγώσει καλά, σουρώστε σε ποτήρι coupe σαμπάνιας και γαρνίρετε με μια λεπτή φλούδα λεμονιού.
Προέλευση: Το ποτό εφευρέθηκε και πήρε το όνομά του από τον μυστικό πράκτορα James Bond στο μυθιστόρημα του 1953 Casino Royale.
WHITE LADY
Glass: Martini
Garnish: Lemon zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Origin: In 1919 Harry MacElhone, while working at Ciro’s Club, London, England, created his first White Lady with 2 shots triple sec, 1 shot white crème de menthe and 1 shot lemon juice. In 1923, he created the White Lady above at his own Harry’s New York Bar in Paris, France.
- 5 cl London dry gin
- 3 Cointreau triple sec
- 3 cl Freshly squeezed lemon juice
- 1 fresh Egg white
Glass: Martini
Garnish: Lemon zest twist
Method: SHAKE all ingredients with ice and fine strain into chilled glass.
Origin: In 1919 Harry MacElhone, while working at Ciro’s Club, London, England, created his first White Lady with 2 shots triple sec, 1 shot white crème de menthe and 1 shot lemon juice. In 1923, he created the White Lady above at his own Harry’s New York Bar in Paris, France.
