The Monaco cocktail is a refreshing summer cocktail from France, made of equal parts blond beer and carbonated lemonade along with a dash of Grenadine. A Monaco is generally drunk very cold and it was called a Monaco after the red and white colours of the flag of Monaco.
The Rob Roy cocktail is similar to a Manhattan, but is made exclusively with Scotch Whisky; the Manhattan is traditionally made with rye, and today also commonly made with Bourbon or Canadian Whisky. The Rob Roy is a cocktail consisting primarily of Whisky and Vermouth, created in 1894 by a bartender at the Waldorf Astoria in Manhattan, New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Rob Roy MacGregor.
If you want to make a delicious cocktail with Peachtree Peach Schnapps, you can’t avoid the Bermuda Cocktail. Although the cocktail has more of a tropical name, the combination of ingredients is very balanced.
60 ml/ 2 oz. Gin
15 ml/ ½ oz. Peachtree peach schnapps
15 ml/ ½ oz. orange juice
7,5 ml/ ¼ oz. Grenadine syrup
Add all ingredients into a shaker with ice and shake.
Brilliant blue with a pale blue head, the Blue Lady cocktail is an eye-catching cocktail. While it contains a whopping 45 ml (1 ½ oz.) of Blue Curaçao, it’s anything but a disco drink. It’s a balanced, colorful and vintage riff by the even older White Lady.
45 ml/ 1 ½ oz. Blue Curaçao
30 ml/ 1 oz. Gin
22,5 ml/ ¾ oz. freshly squeezed lemon juice
1 fresh egg white
Pour all ingredients into a shaker filled with ice cubes.
Shake and strain back into shaker.
Now dry shake (without ice) and fine strain into chilled coupe glass.
The El Capitán cocktail is a Peruvian cocktail made with a combination of Pisco, sweet Vermouth and Angostura bitters. In order to prepare it, all ingredients should be stirred with ice, then strained into a coupe glass.
60 ml/ 2 oz. Pisco
60 ml/ 2 oz. sweet red Vermouth
2 dashes Angostura bitters
Fill a mixing glass ⅔ full off ice.
Add the ingredients and stir until chilled.
Strain into chilled coupe glass.
Garnish with an orange zest twist.
It is believed that El Capitán dates back to the 1920s, when a combination of Pisco and sweet Vermouth was often ordered by army captains, hence the name.