The Matador is a tequila-based cocktail. Less widely known than the margarita, its structure is similarly simple, with three primary ingredients: silver or blanco Tequila, pineapple juice, and lime juice. The Matador cocktail so combines three Mexican exports: Tequila, pineapple and lime.
INGREDIENTS
30 ml/ 1 oz. Tequila
60 ml/ 2 oz. pineapple juice
20 ml/ ¾ oz. freshly squeezed lime juice
METHOD
Add all ingredients into shaker with ice and shake.
Strain into a cocktail glass filled with fresh ice.
The Imperial Bulldog is a delicious tiki cocktail that uses the German spirit Underberg in a role that would normally be held by Angostura bitters. Pineapple works surprisingly well with Underberg. An interesting use by Underberg that makes a great tiki cocktail in the end.
INGREDIENTS
1 bottle Underberg
22,5 ml/ ¾ oz. Aquavit
22,5 ml/ ¾ oz. Cachaça
22,5 ml/ ¾ oz. lime juice
22,5 ml/ ¾ oz. pineapple juice
22,5 ml/ ¾ oz. simple syrup
red raspberries
METHOD
Muddle 5 raspberries in the bottom of a chilled pilsner or Belgian beer glass and add crushed ice.
Combine Aquavit, Cachaça, Underberg, lime juice, pineapple juice and simple syrup in a cocktail shaker with ice and shake until chilled.
Strain into the glass and add more crushed ice.
Garnish with pineapple leaves, red raspberries and inverted bottle of Underberg.
The Golden Cadillac is a highlight for all fans of creamy sweet cocktails. Presumably it was invented by bartender Frank Klein in the 1950s in the Poor Reds BBQ bar in El Dorado, California. In a widespread story it is told that Klein mixed the wonderfully creamy cocktail for the first time for a newly engaged couple who had recently bought a golden Cadillac, which then served as the namesake.
INGREDIENTS
30 ml/ 1 oz. Galliano Vanilla liqueur
30 ml/ 1 oz. Crème de cacau (white)
30 ml/ 1 oz. cream
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well.
Strain into chilled cocktail glass.
Dust with chocolate powder.
NOTES
Between 1964 and 1967, the Galliano-branded Golden Cadillac was promoted in an advertising campaign and the Poor Red’s BBQ became the largest consumer of Italian spirits in North America. At times the Golden Cadillac was also one of the official cocktails of the International Bartenders Association, but in 2011 it was removed from the revised list.
The Nixon cocktail is a smooth tasting sipper but a bit of an acquired taste. This cocktail was created by the legendary bartender, Joe Gilmore. Joe was originally from Belfast but moved to London and worked his way up to be the Head Barman at the American Bar at the Savoy, based in London. Joe created the Nixon cocktail to celebrate the 1969 visit of President Richard Nixon to Britain. The story goes that Gilmore mixed the cocktail at the American Bar and then sent it to Claridges, where Nixon was staying.
INGREDIENTS
30 ml/ 1 oz. Bourbon Whiskey
30 ml/ 1 oz. Sloe Gin
2 – 3 dashes of Peach Bitters
METHOD
Pour all ingredients into a mixing glass filled with ice cubes.
The Army & Navy is a classic cocktail combining gin, lemon, orgeat, and bitters. The tartness of fresh lemon juice is balanced by sweet and creamy orgeat, and Angostura bitters add depth and complexity. The Army & Navy is a great simple gin cocktail that has a slight tiki vibe due to the almond-flavored orgeat syrup and the use of classic aromatic bitters.
INGREDIENTS
60 ml/ 2 oz. Gin
15 ml/ ½ oz. orgeat syrup
10 ml/ ⅓ oz freshly squeezed lemon juice
1 dash Angostura bitters
METHOD
Add all ingredients into a shaker with ice and shake.
And again a year comes to an end and a new one begins. My New Year’s Eve cocktail this time is the Set the New Year on Fire Cocktail. A tasty little fireworks display in a cocktail glass with flaming lime shell.
INGREDIENTS
60 ml/ 2 oz. Single Malt Scotch Whiskey
15 ml/ ½ oz. Campari
15 ml/ ½ oz. Simple Syrup
20 ml/ ¾ oz. freshly squeezed lime juice
6 mint leaves
flaming lime shell
METHOD
Add the mint leaves, lime juice and simple syrup into a Collins glass and press gently with a muddler.
Add Scotch Whiskey and fill with crushed ice.
Float Campari on top and fill with more crushed ice.
Garnish with a flaming lime shell.
NOTES
So you make a flaming lime shell: Squeeze out the juice of half a lime. Place lime shell at top of prepared cocktail and place 1 sugar cube inside. Pour overproof rum over sugar cube and carefully light on fire. Extinguish before drinking.
Hot chocolate is one of the classics among hot drinks. But for Christmas it should be a special cocktail: The Hot Xmas Chocolate with flambéed marshmallows. The cocktail tastes chocolaty with a light orange aroma. The slowly melted marshmallows give the drink a special touch. The ideal cocktail for Christmas Eve. Merry Xmas!
INGREDIENTS
120 ml/ 4 oz. cacoa with milk
22,5 ml/ ¾ oz. Vodka
3 marshmellows
orange slice
METHOD
Heat the cacoa.
Flambé the marshmellows and sprinkle them with cocoa powder.
This time I was in the Beach Bar Olá Brasil in Santa Maria on the island of Sal in Cape Verde. The island of Sal is 5000 km (3000 miles) from my hometown, but only 2800 km (1700 miles) from Brazil. For this reason, there is nothing better than enjoying a wonderful Caipirinha on the beach here. Bartender Gisel of Beach Bar Olà Brasil really makes one of the best Caiprinhas in the world. The island of Sal is not very big, but there are wonderful beaches. The best beach can be found in Santa Maria. And there you will also find the Beach Bar Olà Brasil. If you ever come to Sal on Cape Verde, you shouldn’t miss the Caipirinha or one of the other excellent cocktails there.
INGREDIENTS
Cachaça
1 fresh lime (cut into wedges)
sugar
ice
METHOD
Cut the lime into wedges and put the cuttet lime into a shaker.
Add sugar and muddle the lime and the sugar.
Fill the shaker with Cachaça and ice.
Shake it!
Fill the Caipirinha in a double Old Fashioned glass and garnish.
NOTES
Two things make the Beach Bar Olá Brasil a special place: The flair and the atmosphere right on the beach and the people who work there. A completely cool, relaxed crew who take care of all the guests’ wishes with devotion and love. When you’re around, say hello to Gisel and Mr. White for me.
The Gin Basil Smash (originally also Gin Pesto) is a cocktail made from Gin, lemon, sugar syrup and basil. The recipe has spread worldwide from Hamburg since 2008 and is now considered a modern classic. The base is a Gin Sour, which is supplemented with fresh basil, which gives the drink a light green color.
INGREDIENTS
60 ml/ 2 oz. Gin
30 ml/ 1 oz. freshly squeezed lemon juice
20 ml/ ¾ oz. sugar syrup
a large handful of basil – better too much than too little!
METHOD
Put the basil leaves (8-12) and the lemon juice in a shaker and muddle.
What can be said about the Black Lemon cocktail? Mozart on a trip to Italy or Austrian chocolate liqueur meets Italian lemon liqueur or simply delicious.
INGREDIENTS
45 ml/ 1 ½ oz. Mozart dark chocolate liqueur
30 ml/ 1 oz. Limoncello lemon liqueur
METHOD
Pour ingredients over two or three ice cubes in a chilled cocktail glass.
