Originating from Havana, Culto a la Vida is a classic Cuban cocktail consisting of dark Rum, cranberry juice, lime juice and sugar. It is important to use dark rum instead of dry white rum because it is aged for a longer period of time, which improves the cocktail’s flavours.
INGREDIENTS
60 ml/ 2 oz. dark Rum
120 ml/ 4 oz. cranberry juice
15 ml/ ½ oz. freshly squeezed lime juice
1 tsp. sugar
METHOD
Pour all ingredients into a cocktail shaker with ice.
Shake well and strain into glass filled with ice cubes.
The Lawhill cocktail is a classic cocktail that is easy to make and is always a crowd favorite. It has a balanced flavor profile that is both sweet and tart, making it a great choice for those who enjoy a more complex cocktail. Whether you’re hosting a dinner party, celebrating a special occasion, or just relaxing at home, the Lawhill Cocktail is sure to impress. Try this recipe and you might discover your new favorite cocktail!
INGREDIENTS
45 ml / 1½ oz. Bourbon Whiskey
20 ml / ¾ oz. Martini Extra dry Vermouth
½ tablespoon Absinthe
½ tablespoon marashino liqueur
2 dashes of Orange Bitters by Angostura
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
The Cherry Blossom cocktail hat takes its name from Japan, where the cherry blossom is considered the national flower of Japan. The cocktail is prepared with Japanese Sake and Danish cherry liqueur as well as other ingredients, which tastes extremely good as a result.
INGREDIENTS
60 ml/ 2 oz. Sake
45 ml/ 1 ½ oz. Cherry Heering
15 ml/ ½ oz. orange curaçau
15 ml/ ½ oz. freshly sqeezed lime juice
15 ml/ ½ oz. Grenadine syrup
2 dashes orange bitters
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
Garnish with cherries.
NOTES
Heering Cherry liqueur is a high quality cherry liqueur from Denmark. At the same time, it is probably the oldest brand of cherry liqueur in the world. The basic ingredient for Heering Cherry liqueur are dark Stevns cherries. These churches are particularly small, dark and aromatic and, after they have had enough sun over the summer months, are harvested and processed with their stone at the end of August. By pressing with the core, the famous liqueur gets its typical almond note.
This Limoncello Gin Fizz recipe is an example when amateurs want to make a cocktail or post a recipe on the internet. You mix something together that might fit, and in the end nonsense comes out of it.
INGREDIENTS
45 ml/ 1 ½ oz. Gin
15 ml/ ½ oz. Limoncello liqueur
15 ml/ ½ oz. freshly sqeezed lemon juice
2 dashes of agave syrup (or other syrup)???
sparkling water
METHOD
Fill the glass with ice.
Add Gin, Limoncello, lemon juice, syrup and sparkling water.
The Horn of the Bulls cocktail is a mixture of, Tequila, Midori melon liqueur, pineapple juice, cucumber syrup, cream, egg white, salt & soda water. The ingredients together may sound strange at first, but the ingredients, when carefully balanced, make a wonderful cocktail. They are well coordinated, which lead to an excellent taste experience.
INGREDIENTS
45 ml / 1½ oz. Tequila
15 ml / ½ oz. Midori melon liqueur
20 ml / ¾ oz. pineapple juice
15 ml / ½ oz. cucumber syrup
20 ml / ¾ oz. heavy cream
1 egg white
1 pinch salt
soda water
METHOD
Add all ingredients except soda water into a shaker and vigorously dry-shake (no ice).
The Rabo de Galo cocktail – one of the best-known drinks in Brazil – is originated in the mid-1950s after a Cinzano factory opened in São Paulo so leading to rosso (sweet) Vermouth being mixed with the local Cachaça. The bittersweet herbal notes of Vermouth and Cynar blend harmoniously with the Cachaça, and there’s a lot of alcohol involved too.
INGREDIENTS
60 ml/ 2 oz. Cachaça
15 ml/ ½ oz Martini Rosso sweet Vermouth
15 ml/ ½ oz Cynar
METHOD
Add all ingredients into a mixing glass filled with ice.
Whether Hugo, Aperol Spritz or Wildberry Lillet: on sunny days we thirst for refreshment. In addition to the well-tried classics that have been sweetening our summer for many years, a new trend drink appeared in 2023 – Aperol Paloma. Here is the recipe for Aperol Paloma:
INGREDIENTS
30 ml/ 1 oz. Aperol
50 ml/ 1 ⅔ oz. Tequila
10 ml/ ⅓ oz. freshly sqeezed lime juice
30 ml/ 1 oz. Cointreau orange liqueur
50 ml/ 1 ⅔ oz. grapefruit juice
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well.
Strain into ice-filled glass.
Decorate with grapefruit & lime slices and serve with a straw.
The Bordeaux Sour is a twist on a classic Whiskey Sour and gets its colour and flavour from muddled Maraschino cherries and Bordeaux red wine. Add to that Whiskey, lemon juice, maple syrup and orange bitters and then this cocktail is bound to delight.
INGREDIENTS
60 ml/ 2 oz. Maker’s Mark Bourbon Whiskey
30 ml/ 1 oz. Bordeaux red wine
30 ml/ 1 oz. freshly squeezed lemon juice
1 tablespoon maple syrup
5 dashes orange bitters
1 maraschino cherry
METHOD
Add 1 cherry and maple syrup into shkaer and muddle in base of shaker.
Fill the skaker with ice and add the Bourbon, red wine, lemon juice and orange bitters.
The Greenhorn cocktail is a combination of Midori and Blanco Tequila, which is not often found in combination in cocktails. The cocktail is then rounded off by the bittersweet French aperitif Suze, so that the cocktail ends in a fruity and slightly bitter drink.
INGREDIENTS
30 ml / 1 oz. Midori melon liqueur
45 ml / 1½ oz. Tequila
20 ml / ¾ oz. Suze
METHOD
Add the Tequila, Midori and Suze to a mixing glass filled with ice.
Stir until well-chilled
Strain into a Nick & Nora glass over fresh ice.
Garnish with a maraschino cherry.
NOTES
Suze is a gentian liqueur that is particularly popular in France and western Switzerland. Due to its bitter-sweet taste, it is primarily enjoyed on its own as an aperitif, but is also mixed in cocktails. The brand now belongs to the French spirits group Pernod-Ricard.
The Pearl Harbor cocktail is similar to the Midori Sour, which consists of Vodka, Midori and either a sour mix or fresh citrus. But in this case, the drink eschews citrus and gets added fruit flavour and balance with pineapple juice.
INGREDIENTS
60 ml/ 2 oz. Vodka
30 ml/ 1 oz. Midori melon liqueur
120 ml/ 4 oz. pineapple juice
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well.
Strain into an Old Fashioned glass.
Garnish with a maraschino cherry and a pineapple slice.
