The Basil Beer Crusta is a refreshing cocktail for the summer. The combination of Rum, grapefruit beer and basil gives the Basil Beer Crusta an extraordinary taste.
60 ml/ 2 oz. white rum
30 ml/ 1 oz. sugar syrup
30 ml/ 1 oz. freshly squeezed grapefruit juice
6 basil leaves
60 ml/ 2 oz. Schöfferhofer grapefruit beer
Take about a tablespoon of sugar on a small plate. Rub a slice of grapefruit around the rim of the glass and then press the rim in sugar to sugar the rim.
Pour ingredients, excluding the beer into a cocktail shaker with ice.
Shake well and strain into prepared glass filled with ice.
Fill the rest with Schöfferhofer grapefruit beer.
Garnish with a slice of grapefruit.
Schöfferhofer is a German beer brand. The Hofbierbrauerei Schöfferhof was a brewery based in Mainz, Germany. In 1921, however, the Schöfferhof brewery merged with the Binding breweries and the Frankfurt Bürgerbrauerei to form Schöfferhof-Binding-Bürgerbräu AG. Today Schöfferhofer is a brand of the Binding Brewery and therefore part of the Radeberger Group.
The Damn the Weather cocktail is a prohibition-era cocktail made with Gin, sweet vermouth, orange juice and a sweetener (either Triple Sec. or Curaçau). It is served shaken and chilled, often with a slice of orangeor other citrus fruit. Like many prohibition-era cocktails, the Damn the Weather was conceived as a way to hide the scent and flavor of poor quality homemade spirits, in this case bathtub gin.
30 ml/ 1 oz. Gin (Old Tom)
15 ml/ ½ oz. sweet vermouth
15 ml/ ½ oz. orange curaçau
7,5 ml/ ¼ oz. orange juice
Add all ingredients into shaker with ice and shake.
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.
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
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.
30 ml/ 1 oz. vodka
30 ml/ 1 oz. Southern Comfort
1 teaspoon freshly squeezed lime juice
Add all ingredients into a shaker with ice and shake.
Strain into a chilled cocktail glass.
Garnish with a lime wheel.
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.
60 ml/ 2 oz. Bourbon whiskey
15 ml/ ½ oz. simple syrup
4 mint leaves
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.
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.
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
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.
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
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.
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.
45 ml/ 1½ oz. Gin
22,5 ml/ ¾ oz. orange curaçau
1 tsp. lime juice
1 dash bitters
1 dash orange bitters
Add all ingredients into a shaker with crushed ice and shake.
Strain into a chilled cocktail glass.
Garnish with an orange zest twist.
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.