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.
The name of the cocktail Cin-Cyn is a play on words with “cin-cin,” the Italian word for “cheers,” and refers to the use of Cynar as an artichoke amaro in the original recipe. Cin-cin (pronounced “chin-chin”) is a toast used in casual settings instead of the more formal “Salute.”
INGREDIENTS
30 ml / 1 oz. Cynar
30 ml / 1 oz. dry Gin
30 ml / 1 oz. Vermouth Rosso
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 orange zest twist over the cocktail and use as garnish.
Start your day with an Atholl Brose cocktail instead of porridge. Rumor has it that the Atholl Brose cocktail was created in 1475 by the Earl of Atholl when he was trying to capture Iain MacDonald, Lord of the Isles and leader of a rebellion against the king.
INGREDIENTS
40 ml / 1 ⅓ oz. Scotch Whisky
30 ml/ 1 oz. oat milk
2 barspoons honey
5 ml/ ¼ oz. Drambuie
5 ml/ ¼ oz. Amaretto almond liqueur
10 ml/ ⅓ oz. cream
METHOD
First stir the Scotch with the honey in base of shaker until the honey dissolves.
The Jack Frost (blue) cocktail is the perfect winter cocktail, bringing a touch of summer to the world of enjoyment. It tastes sweet and sour and is so frosty that it can turn your tongue blue.
INGREDIENTS
50 ml/ 1 ⅔ light Rum
25 ml/ ⅚ oz. pineapple juice
25 ml/ ⅚ oz. freshly squeezed lemon juice
20 ml/ ⅔ oz. Blue Curaçao liqueur
10 ml/ ⅓ oz. sugar syrup
METHOD
Prepare a rim of flaked coconut on your glass.
Add all ingredients into a shaker with ice and shake.
Strain into the chilled cocktail glass with the prepared rim.
The Bayana cocktail is reminiscent of a Sidecar cocktail, but milder in flavor and has a similar balance to a Daiquiri with Cognac. Its origins date back to 1934, and it remains popular to this day.
INGREDIENTS
60 ml/ 2 oz. Cognac (or Brandy)
15 ml/ ½ oz. freshly squeezed lemon juice
22,5 ml/ ¾ oz. sugar syrup
2 dashes Absintne
2 dashes Orange bitters
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 Berlin Sour cocktail was created in Frankfurt (Main) in 2009. The sweet, bold flavors of caraway and maraschino liqueurs are tamed and captured in this sour. But it certainly has its own unique flavor; perhaps you could try an Amaretto Sour, Midori Sour, or Pisco Sour instead.
INGREDIENTS
60 ml/ 2 oz. Kümmel
15 ml/ ½ oz. Maraschino liqueur
30 ml/ 1 oz. freshly squeezed lemon juice
7,5 ml/ ¼ oz. sugar syrup
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with skewered lemon slice wheel and maraschino cherry.
