The Django Reinhardt cocktail was created by Erick Castro, a bartender of a bar in San Diego / USA. The Django Reinhardt can be a fun replacement for your usual brunch drink Mimosa or happy hour drink.
INGREDIENTS
90 ml/ 3 oz. Vermouth dry
22,5 ml/ ¾ oz. freshly squeezed lemon juice
22,5 ml/ ¾ oz. simple syrup
2 orange slices
METHOD
Combine the vermouth, lemon juice, simple syrup and orange slices into a shaker and muddle to break down the orange.
The Bubbaloo cocktail. The name comes from a Mexican chicken dish with peach. The bartender Euclides López proves that Pisco can also find its place in a relatively classic cocktail. The pisco cocktail could be from the 1920s or 1930s. But at that time there were few bartenders who mixed with pisco. That’s why Euclides López quickly created his own drink in 2009 with vermouth, lots of basic spirit, a liqueur and bitters. An ideal alternative for everyone who likes sweet Manhattan.
INGREDIENTS
60 ml/ 2 oz. Pisco
15 ml/ ½ oz. sweet Vermouth
15 ml/ ½ oz. Apricot Brandy
3 dashes Amargo Chuncho Bitters
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
The Jungle Bird cocktail is a 1970s tropical drink from the Aviary bar in Kuala Lumpur. The Jungle Bird is made with Rum, Campari, lime and pineapple juice and sugar. The Jungle Bird combines two worlds – tropical cocktails and Italian bitter liqueur. Sometimes the twain shall meet.
INGREDIENTS
45 ml/ 1 ½ oz. black Rum
22,5 ml/ ¾ oz Campari
45 ml/ 1 ½ oz. pineapple juice
15 ml/ ½ oz. freshly squeezed lime juice
15 ml/ ½ oz. sugar syrup
METHOD
Pour ingredients into a cocktail shaker with ice.
Shake well and strain into glass filled with crushed ice.
The Bed of Roses cocktail shows the softer side of Jägermeister. It is an unusual recipe for the liqueur which has become famous (or infamous) for party drinks like the Flying Hirsch, but it’s a very lovely cocktail that you won’t want to miss.
INGREDIENTS
45 ml/ 1½ oz. Jägermeister
60 ml/ 2 oz. lemon juice
30 ml/ 1 oz. Grenadine
15 ml/ ½ oz. lime juice
METHOD
Add all ingredients into shaker with ice and shake.
The creation of the Bamboo cocktail is attributed to the bartender Louis Eppinger – who is considered one of the fathers of Japanese bartending. Accordingly, the drink was first mixed by Eppinger in the 1890s in the Grand Hotel in Yokohama.
INGREDIENTS
45 ml/ 1 ½ oz. dry Sherry
45 ml/ 1 ½ oz. Vermouth dry
2 dashes of orange bitters
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
Stir well until well-chilled.
Strain into a chilled coupe glass.
Garnish with a orange twist.
NOTES
While I recommend using equal proportions of sherry and vermouth in the preparation and older recipes suggest the ratio 2: 1, the original recipe calls for a mixing ratio of sherry and vermouth of 3: 1. These are placed in a mixing glass with ice together with 2 dashes orange bitters and stirred. In some recipes, the addition of 2 dashes Angostura bitters is also recommended.
The cocktail Beam Me Up Scotty is a shooter and had to have created by a Star Trek fan. It’s an interesting mix of coffee, banana and Irish cream liqueurs that create a smooth, creamy shot. This shooter is layered directly in a shot glass.
INGREDIENTS
15 ml/ ½ oz. Kahlùa coffee liqueur
15 ml/ ½ oz. Crème de banane liqueur
15 ml/ ½ oz. Baileys Irish Cream liqueur
METHOD
Pour the Kahlùa coffee liqueur into a shot glass.
Take a spoon and float the crème de banane liqueur on the Kahlùa.
The Ford cocktail is a classic drink from the 19th century in which the structure of the martini is expanded to include the ingredient Bénédictine. However, his name does not go back to the auto tycoon of the same name, as one might assume, but to a track and field athlete.
A Greyhound is a cocktail consisting of grapefruit juice and vodka mixed and served over ice. This sounds a little bit boring for a cocktail. So here are 3 varieties of the Greyhound cocktail. And don`t forget the Salty Dog – also a modified Greyhound.
GREYHOUND COCKTAIL
STORY
Here ist the basic Greyhound recipe served in a collins glass.
INGREDIENTS
60 ml / 2 oz. vodka
120 ml / 4 oz. grapefruit juice
METHOD
Pour the vodka and grapefruit juice into a collins glass filled with ice cubes.
Stil well.
Garnish with a slice of lemon or orange.
ITALIAN GREYHOUND COCKTAIL
STORY
The Italian Greyhound recipe is a variation of the Greyhound. We use less vodka and add Campari. This recipe is credited to Andrew Hildebrand (bartender, W Hotel, San Diego).
INGREDIENTS
45 ml/ 1 ½ oz. vodka
15 ml/ ½ oz. Campari
120 ml / 4 oz. grapefruit juice
METHOD
Add all ingredients into a cocktail shaker with ice.
Strain into a glass filled with ice.
Garnish with a sprig of rosemary.
DALMATIAN COCKTAIL
STORY
The Dalmatian is a peppery variation on the Greyhound cocktail. Using homemade black pepper syrup, the Dalmation recipe gives the tangy grapefruit classic a bit of a kick, with the heat of the pepper syrup providing for a bold, lingering finish against the backdrop of the citrus.
INGREDIENTS
60 ml / 2 oz. vodka
15 ml/ ½ oz. black pepper syrup
120 ml / 4 oz. grapefruit juice
METHOD
Add all ingredients into a cocktail shaker with ice.
Strain into a glass filled with ice.
Garnish with a grapefruit twist.
NOTES
If the rim has been salted, the cocktail is instead called a Salty Dog.
The Screaming Orgasm cocktail is a cocktail with as interesting a name as its taste. Especially friends of creamy, pleasantly sweet drinks with a subtle amaretto note will enjoy this cocktail. Orgasm is an occasional term for cocktails, especially short and party drinks, and also occurs in combinations such as in Screaming Orgasm.
INGREDIENTS
37,5 ml / 1 ¼ oz. Vodka
37,5 ml / 1 ¼ oz. Kahlùa coffee liqueur
37,5 ml / 1 ¼ oz. Amaretto liqueur
37,5 ml / 1 ¼ oz. Baileys Irish Cream
37,5 ml / 1 ¼ oz. cream
37,5 ml / 1 ¼ oz. milk
METHOD
Add all ingredients into shaker with ice and shake.
Strain into glass filled with crushed ice.
Dust with chocolate powder and garnish with pineapple wedge.
The Dubonnet Cocktail is the favorite drink of British Queen Elizabeth II, who mixes it with Gordon’s Gin and has it served with half a lemon wedge and two ice cubes. The ratio between Gin and Dubonnet is 1:2.
INGREDIENTS
45 ml/ 1 ½ oz. Dubonnet Red
22,5 ml/ ¾ oz. Gin
METHOD
Fill a mixing glass ⅔ full off ice.
Add the ingredients and stir until chilled.
Strain into chilled cocktail glass filled with two ice cubes.
Garnish with a lemon wedge.
NOTES
The Dubonnet is an aperitif first sold by Joseph Dubonnet in 1846 and is very similar to the Vermouth.
