The Applejack Rabbit cocktail creates a delightful combination through the interplay of apple brandy, orange, and tart lemon, refined with maple syrup. When the perfect balance is achieved, the result is a truly delicious blend. The Apple Jack Rabbit first appeared in a cocktail book from 1930.
INGREDIENTS
60 ml/ 2 oz. Calvados or apple brandy or applejack
22,5 ml/ ¾ oz. orange juice
15 ml/ ½ oz. freshly squeezed lemon juice
15 ml/ ½ oz. maple syrup
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Express lemon zest twist over the cocktail and use as garnish.
The Peach Melba cocktail is not quite the same as the Peach Melba dessert, yet it is nonetheless rich and delicious. Melba is a name bestowed upon various dishes dedicated to Dame Nellie Melba, a 19th-century Australian opera singer. Peach Melba was created in 1892.
INGREDIENTS
45 ml/ 1 ½ oz. Vanilla Vodka
22,5 ml/ ¾ oz. Chambord blackberry liqueur
22,5 ml/ ¾ oz. Peachtree peach liqueur
45 ml/ 1 ½ oz. cream
METHOD
Add all ingredients into a shaker with ice and shake.
The Bitter Giuseppe cocktail is a bittersweet cocktail, often called “Cynar Manhattan,” whose main ingredient is the artichoke liqueur Cynar. It has a balanced bitter, rich and spicy flavor, perfect as an aperitivo.
INGREDIENTS
60 ml/ 2 oz. Cynar
30 ml/ 1 oz. Vermouth Rosso
7,5 ml/ ¼ oz. freshly squeezed lemon juice
3 dashes of Orange Bitters by Angostura
1 swath lemon peel
METHOD
Squeeze the oils from a lemon zest into a stirring glass and drop zest in.
Add other ingredients and stir with ice.
Strain and serve in a rocks glass with a large cube.
Express another lemon zest twist over the cocktail and use as garnish.
May wine (Maiwein or Maibowle in German) is a German spring time tradition (especially on May Day), to celebrate the arrival of the sweet woodruff season. Sweet woodruff is known as “Waldmeister” in Germany, and is used as a flavouring for many popular drinks, sweets and desserts. There are many different Maibowle recipes with various fruits. Here’s a delicious recipe with woodruff and strawberries.
INGREDIENTS (for 2 people)
300 ml/ 30 oz. dry white wine
150 ml/ 15 oz. sparkling wine
2-3 sprigs of fresh woodruff
strawberries
METHOD
Chill the woodruff in the refrigerator overnight.
Pour the wine into a pitcher and add the strawberries.
Tie the woodruff together and suspend it in the wine. The stem ends should not touch the liquid.
After about 20 minutes, remove the woodruff from the wine.
The Red Hook cocktail is a Manhattan-like cocktail and is rightly considered a contemporary classic cocktail. It is not only served in a Nick & Nora glass, but also tastes excellent over ice in an Old Fashioned glass.
The Nuclear Daiquiri was invented in London, England in 2005 and is an excellent method of mutual annihilation, even if there will be consequences the next morning. A Daiquiri is a classic cocktail based on white rum. This short drink belongs to the large group of sours and was named after the Cuban settlement of Daiquirí, which is about 22 kilometers from Santiago de Cuba.
INGREDIENTS
30 ml/ 1 oz. Jamaika overproof Rum
20 ml/ ⅔ oz Green Chartreuse
15 ml/ ½ oz. freshly squeezed lime juice
10 ml/ ⅓ oz. Falernum
METHOD
Add all ingredients into a shaker with ice and shake.
The Pisco Kid cocktail is a short, Pisco-based mixed cocktail and a somewhat unusual Easter drink, whose chocolate bunny gives it the perfect finishing touch. The sweetness of the white Crème de cacao is balanced by dry Sherry and the acidity of the Sauvignon Blanc, which also contributes grassy and floral notes.
INGREDIENTS
45 ml/ 1 ½ oz. Pisco
22,5 ml/ ¾ oz. Crème de cacau (white)
10 ml/ ⅓ oz. Sauvignon Blanc wine
10 ml/ ⅓ oz. Fino Sherry
METHOD
Pour all ingredients into mixing glass with ice cubes and stir well.
Strain into a chilled cocktail glass.
Express an orange zest twist over the cocktail and discard.
The name of the Bouchot cocktail comes from the French name for the oak stakes used in mussel farming. These stakes are driven vertically into the seabed in intertidal zones, and the mussels attach themselves to ropes wrapped around them. The cocktail is similar to a White Negroni made with Calvados.
INGREDIENTS
45 ml/ 1 ½ oz. Calvados or Applejack
22,5 ml/ ¾ oz. Suze gentian liqueur
22,5 ml/ ¾ oz. Americano bianco
METHOD
Pour all ingredients into mixing glass with ice cubes and stir well.
Strain and serve in a rocks glass with a large cube.
Express an lemon zest twist over the cocktail and use as garnish.
The Deansgate cocktail originated in 1937. In the Deansgate cocktail, Rum and herbal honey liqueur enhance each other, while lime provides additional flavor and ensures freshness and balance.
INGREDIENTS
45 ml/ 1 ½ oz. Havana Club 3 Year Old Rum
22,5 ml/ ¾ oz. Drambuie or other honey herbal liqueur
15 ml/ ½ oz. Lime Juice Cordial (sweetened)
7,5 ml/ ¼ oz. freshly squeezed lime juice
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Express an orange zest twist over the cocktail and use as garnish.
The Irish Flag Shot cocktail is a celebration in a glass – a colorful and patriotic drink that proudly showcases the colors of Ireland. Perfect for St. Patrick’s Day or any other Irish-themed celebration, this layered shot is as much fun to make as it is to drink. Every year, the Irish, and now almost the entire world, celebrate St. Patrick’s Day. On March 17th, green is the dominant color for Irish revelers worldwide; in some cities, even the rivers are dyed green. This cocktail is perfect for St. Patrick’s Day or any other Irish-themed celebration – this layered shot is as much fun to make as it is to drink.
INGREDIENTS
10 ml/ ⅓ oz. crème de menthe (green)
10 ml/ ⅓ oz. Baileys Irish Cream
10 ml/ ⅓ oz. Grand Marnier
METHOD
Pour the green crème de menthe into the shot glass. This is the first layer.
Now carefully layer the Irish cream liqueur on top. To do this, pour it slowly over the back of a spoon so that it doesn’t mix with the green layer.
Finally, add the orange liqueur using the same spoon method. This creates the top orange layer.
