The Corn & Oil is an alcoholic cocktail created in Barbados, arguably referencing the dark “oil” like qualities of well aged rum. The addition of “Falernum”, another Barbadian created ingredient, adds a unique spice and lime note, lightly sweetening the cocktail. While the origins of its name are largely unknown, it is making a resurgence in modern cocktail culture.
60 ml / 2 oz. gold rum
15 ml/ ½ oz Velvet Falernum
2 – 3 dashes Angostura bitters
Stir the ingredients together in a mixing glass with ice.
Strain into an old fashioned glass filled with ice.
The Chrysanthemum cocktail is made with Absinthe, Bénédictine and dry vermouth. The pre-prohibition cocktail is sometimes credited to 1930 edition of The Savoy Cocktail Book, although an earlier recipe appears in the influential early 20th century cocktail book Recipes for Mixed Drinks (1916) by Hugo R. Ensslin.
The Harvey Wallbanger cocktail is a variant of the simple long drink Screwdriver, which, in addition to its ingredients orange juice and vodka, is also supplemented with a shot of the Italian liqueur Galliano. The Harvey Wallbanger spread in the 1970s and was also initially known as the Italian Screwdriver. Legend has it that the drink got its catchy name from a Californian surfer named Harvey. After he was excluded from a competition, he is said to have banged his head against the wall again and again in Pancho’s bar on Manhattan Beach after enjoying several of these drinks out of frustration.
45 ml/ 1 ½ oz. (3 parts) Vodka
15 ml/ ½ oz. (1 part) Galliano Vanilla liqueur
90 ml/ 3 oz. (6 parts) orange juice
Stir the vodka and orange juice with ice in the glass.
Then float the Galliano on top.
Garnish with an orange slice and serve with a straw.
Shaken, not stirred! This motto also applies to the Túnel Hierbatini, which gives James Bond’s favorite drink that special something. Túnel Secas with Martini Bianco, lemon juice and cane sugar syrup. And finally some basil leaves. The Túnel version of the classic is ready!
20 ml/ ⅔ oz. Hierbas Túnel
20 ml/ ⅔ oz. Italian Vermouth (Martini bianco)
20 ml/ ⅔ oz. freshly squeezed lemon juice
15 ml/ ½ oz. cane sugar syrup
5 basil leaves
Add all ingredients into shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a basil leaf.
Hierbas is an aniseed liqueur macerated with various herbs. It contains herbs and medicinal herbs that were or are also used in herbal medicine. The Hierbas is a typical product of the Balearic island of Mallorca. In earlier times it was made in home distilleries.
The Breakfast Martini cocktail was created by Salvatore Calabrese, inspired by a time when his wife insisted that he had some toast and marmalade. The Breakfast Martini has a bittersweet flavour and a great texture from the marmalade.
50 ml/ 1⅔ oz. Gin
15 ml/ ½ oz. Cointreau
15 ml/ ½ oz. freshly squeezed lemon juice
1 spoon orange marmalade
Stir the marmalde with the gin in base of shaker until it dissolves.
Add the other ingredients into a shaker with ice and shake.
The Old Pal is a cocktail originally made with rye whiskey, French vermouth (dry), and Campari. It is similar to a Negroni, but with rye whiskey instead of gin and dry vermouth instead of sweet. It is the emblematic cocktail of the Peponi Hotel in Lamu, Kenya.
30 ml/ 1 oz. Rye Whiskey
30 ml/ 1 oz. French dry vermouth
30 ml/ 1 oz. Campari
Pour all ingredients into mixing glass with ice cubes and stir well.
Are there cocktails in North Korea too? Of course. I recommend the Suju MakgeolliCocktail. With two Korean ingredients and very tasty and delicious. You can also mix the cocktail well at home, you don’t have to travel to North Korea.
2 shots Soju
3 shots Makgeolli
Fill the glass with ice.
Add 2 shots Soju and 3 shots Makgeolli.
Stir for 20 seconds.
Garnish with apple slices and serve with a straw.
Soju is a spirit from Korea. The most important raw ingredient is rice, almost always in combination with other foods containing carbohydrates such as potatoes, wheat or barley. Soju is clear and typically has an alcohol content of 20%. It has been distilled since at least the 14th century. The name literally means brandy.
Makgeolli is a naturally cloudy alcoholic drink from Korea with an alcohol content of mostly 5–8%, in some cases up to 13%. It is made from rice with the addition of water, nuruk (wheat or rice cultures) and yeast, is only roughly filtered and therefore milky-white and has a mild, slightly sour and sweet taste. Sometimes variants with additional ingredients such as corn or fruit are offered. Compared to many other types of alcohol, makgeolli is high in protein and contains fewer calories. Thanks to the lactic acid bacteria and yeast, the drink is also enriched with vitamins and some carbonic acid.
The Chilcano is next to the Pisco Sour the most famous Pisco cocktail. Various theories are circulating that deal with the origin of the name of this extremely popular long drink with pisco. One says that the name comes from the hometown of the inventor of the Chilcanos. He came from the small town of Chilca, 100 kilometers south of Lima. Another theory is that the name refers to a northern Peruvian delicacy. We are talking about an invigorating fish soup that’s also called Chilcano.
60 ml/ 2 oz. Pisco
20 ml/ ⅔ oz. lime juice
3 dashes Angostura
Add all ingredients into a longdrink glass with ice.
Stir and garnish with a lime wedge.
The drink is enjoying steadily increasing popularity in Peru and here and there also finds its way to good bars and restaurants all over the world.
The Basil Beer Crusta is a refreshing cocktail for the summer. The combination of Rum, grapefruit beer and basil gives the Basil Beer Crusta an extraordinary taste.
60 ml/ 2 oz. white rum
30 ml/ 1 oz. sugar syrup
30 ml/ 1 oz. freshly squeezed grapefruit juice
6 basil leaves
60 ml/ 2 oz. Schöfferhofer grapefruit beer
Take about a tablespoon of sugar on a small plate. Rub a slice of grapefruit around the rim of the glass and then press the rim in sugar to sugar the rim.
Pour ingredients, excluding the beer into a cocktail shaker with ice.
Shake well and strain into prepared glass filled with ice.
Fill the rest with Schöfferhofer grapefruit beer.
Garnish with a slice of grapefruit.
Schöfferhofer is a German beer brand. The Hofbierbrauerei Schöfferhof was a brewery based in Mainz, Germany. In 1921, however, the Schöfferhof brewery merged with the Binding breweries and the Frankfurt Bürgerbrauerei to form Schöfferhof-Binding-Bürgerbräu AG. Today Schöfferhofer is a brand of the Binding Brewery and therefore part of the Radeberger Group.
The Damn the Weather cocktail is a prohibition-era cocktail made with Gin, sweet vermouth, orange juice and a sweetener (either Triple Sec. or Curaçau). It is served shaken and chilled, often with a slice of orangeor other citrus fruit. Like many prohibition-era cocktails, the Damn the Weather was conceived as a way to hide the scent and flavor of poor quality homemade spirits, in this case bathtub gin.
30 ml/ 1 oz. Gin (Old Tom)
15 ml/ ½ oz. sweet vermouth
15 ml/ ½ oz. orange curaçau
7,5 ml/ ¼ oz. orange juice
Add all ingredients into shaker with ice and shake.