The Red Headed Slut cocktail, also known as a ginger bitch, is typically made as either a mixed drink or a shooter. The Red Headed Slut is a made of Jägermeister, peach schnapps and cranberry juice.
INGREDIENTS
30 ml/ 1 oz. Jägermeister
30 ml/ 1 oz. peach schnapps
60 ml/ 2 oz. cranberry juice
METHOD
Add all ingredients into a shaker with ice and shake.
Strain the shot and mix in a glass filled with ice.
The Sherry Cobbler is an American-born cocktail by most accounts. A lot of sherry, sugar and juice, shaken, poured over crushed ice and slurped through a straw, the Cobbler is thought to have originated sometime in the 1820s or early 1830s. But like most 19th century drinks, its origins are unknown.
INGREDIENTS
75 ml/ 3 ½ oz. Sherry
5 ml/ ⅙ oz. marashino liqueur
5 ml/ ⅙ oz. sugar syrup
7,5 ml/ ¼ oz. pineapple juice
7,5 ml/ ¼ oz. orange juice
METHOD
Pour ingredients into a cocktail shaker with ice.
Shake well and strain into a Collins glass filled with crushed ice.
Garnish with an orange wheel, pineapple slice, some seasonal berries and a straw.
The Link Up cocktail was created in 1975 to mark the American and Russians link up in Space, the Apollo–Soyuz project. The Link Up cocktail was sent to the U.S.A and U.S.S.R for the astronauts to enjoy when they returned from their mission.
INGREDIENTS
30 ml/ 1 oz. vodka
30 ml/ 1 oz. Southern Comfort
1 teaspoon freshly squeezed lime juice
METHOD
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a lime wheel.
NOTES
Apollo–Soyuz was the first crewed international space mission, carried out jointly by the United States and the U.S.S.R in July 1975. Millions of people around the world watched on television as a United States Apoolo modul dockedwith a Soviet Union Soyuz capsule.
The Mint Julep cocktail consists of mint, bourbon whiskey, sugar and crushed ice. The Mint Julep is considered to be one of the oldest ancestors of the cocktail. Records from the 18th century show that the drink originated in the American southern states, where it was preferred to be drunk in the morning.
INGREDIENTS
60 ml/ 2 oz. Bourbon whiskey
15 ml/ ½ oz. simple syrup
4 mint leaves
METHOD
In a pewter or silver cup gently muddle the mint with the simple syrup.
Fill the cup with crushed ice, add Bourbon and stir well until the cup is well frosted.
Garnish with a mint sprig.
NOTES
The Mint Julep has been the official drink of the traditional Kentucky Derby horse race since 1938. It is estimated that more than 120,000 juleps will be served to 170,000 guests during the two-day event. The tradition goes back to the story that founder Meriwether Lewis Clark Jr. grew sprigs of mint for Mint Julep in his garden.
There are many different recipes for the Planter’s Punch cocktail. In the specialist literature, the recipes for Planter’s Punch differ significantly from one another, there is no generally recognized standard recipe. My favorite version is the one from the IBA (International Bartender Association) until 2019, which is quite fruity and which I would like to show you.
INGREDIENTS
45 ml/ 1 ½ oz. black Rum
35 ml/ 1 ⅛ oz. orange juice
35 ml/ 1 ⅛ oz. pineapple juice
20 ml/ ⅔ oz. lemon juice
10 ml/ ⅓ oz. Greandine syrup
10 ml/ ⅓ oz. sugar syrup
3 – 4 dashes Angostura bitters
METHOD
Pour ingredients, excluding Angostura into a cocktail shaker with ice.
Shake well and strain into fancy glass filled with ice.
The Widow`s Kiss cocktail is a very old cocktail. Rumour says that the first mention of the Widow’s Kiss cocktail is in the 1895 book Modern American Drinks by George Kappeler. Kappeler was the head bartender at Holland House, a fancy New York hotel on the corner of 5th Avenue and 30th Street. It’s assumed that he created the recipe.
The Michelada Cocktail is a cocktail with beer from Mexico. The Michelada is a cocktail that consists of half beer and the other half a mix of salt, lime juice, tabasco or another chilli sauce, soy or Maggi sauce and Worchester sauce. Traditionally, clamato juice (tomato juice with powdered mussels) is used as a seasoning.
INGREDIENTS
Mexican lager beer (Modelo is typical)
Clamato (or tomato juice)
3 – 4 dashes Tabasco
2 dashes of Worcestershire sauce
2 dashes of Maggi sauce
juice of one lime
salt for the rim
METHOD
Take about a tablespoon of salt and sprinkle it on a small plate. Rub a slice of lime around the rim of the glass and then press the rim in salt to salt the rim.
Fill the glass about ¼ to ⅓ with the Clamato juice.
Add the Tabasco, the lime juice, the Worcestershire sauce, and the Maggi sauce.
Fill the rest with cold beer.
Garnish with a slice of lime.
NOTES
The origin of the word is unclear. The word Michelada probably comes from the Spanish “mi chela helada” (= my cold beer). There are also rumors about a Mexican general Augusto Michel at the time of the Mexican Revolution, who mixed the indigenous spices of Mexico with beer and is said to have given the drink his name. In Mexico, the Michelada cocktail became particularly popular in the 1940s.
The Pegu Club cocktail or the Pegu is a gin-based cocktail that was the signature drink of Burma’s Pegu Club. The club was located just outside Rangoon, and its members were those Britons who were senior government and military officials and prominent businessmen.
INGREDIENTS
45 ml/ 1½ oz. Gin
22,5 ml/ ¾ oz. orange curaçau
1 tsp. lime juice
1 dash bitters
1 dash orange bitters
METHOD
Add all ingredients into a shaker with crushed ice and shake.
Strain into a chilled cocktail glass.
Garnish with an orange zest twist.
NOTES
The Pegu Cocktail has all but disappeared from memory in present-day Myanmar, however there has been a resurgence in awareness and availability due to tourism.
The Metropole cocktail is named after The Hotel Metropole located just off Times Square at 147 West 43rd Street in New York. The hotel was the first hotel in New York City to have running water in every room but had a less good reputation due to the clientele its all-night-licensed street-level Café Metropole attracted.
The Seelbach is a cocktail made from Bourbon whiskey, Cointreau orange liqueur, Champagne and an unusually high amount of bitters for cocktails. In contrast to a large number of cocktails, the history of the Seelbach cocktail is comparatively well known. The drink was first prepared in 1995 by Adam Seger, the then restaurant manager at the Seelbach Hotel in Louisville, Kentucky – today the Seelbach Hilton – and named after the place where it was first prepared.
INGREDIENTS
30 ml/ 1 oz. Bourbon whiskey
15 ml/ ½ oz. Cointreau
7 dashes Peychaud`s bitters
7 dashes Angostura bitters
150 ml / 5 oz. Champagne
METHOD
Fill a mixing glass ⅔ full off ice.
Combine all ingredients, excluding Champagne and stir until chilled.
Strain into chilled cocktail glass.
Top it with champagne.
Cum the drink with the essential oils of an orange zest and add orange zest.
