The Mimosa cocktail is composed of Champagne (or other sprakling wine) and chilled citrus juice, usually orange juice. It is traditionally served in a tall Champagne flute e.g. at weddings, at brunch, or as part of business or first class service on some passenger airlines and railways. The mixing ratio of the classic mimosa differs based on the source.
INGREDIENTS
75 ml/ 2 ½ oz. Champagne
75 ml/ 2 ½ oz. orange juice
METHOD
Ensure both ingredients are well chilled.
Mix into a Champagne flute.
Garnish with an orange slice.
NOTES
The Mimosa cocktail is named after the yellow-flowered mimosa plant. The combination of sparkling wine and orange juice has been consumed for centuries in Spain, especially where oranges and cava and other sparkling wines are plentiful. A good alternative is the Django Reinhardt cocktail.
Not only the hunter drinks Jägermeister on the high seat. There are also great cocktails with Jägermeister. Here are three beautiful Jägermeister cocktail recipes:
SURFER ON ACID
STORY
The spices and herbs of the Jägermeister combine with fruity and exotic coconut and pineapple – simply fruity and delicious!
INGREDIENTS
30 ml/ 1 oz. Jägermeister
30 ml/ 1 oz. white coconut Rum
30 ml/ 1 oz. pineapple juice
METHOD
Put all ingredients together on ice cubes in a highball glass and stir well.
NOTES
For this cocktail I use the Belmont Estate Coconut Rum. It is an excellent proof that the Caribbean produces first-class sugar cane and therefore the best rum. He comes from the small Caribbean island of St. Kitts and was allowed to store for several years in oak barrels. Its special character is given by its delicate coconut flavors, which immediately create a Caribbean feeling.
SIX POINT STAG
STORY
Six ingredients can be intimidating, but don’t back down from this stag.
INGREDIENTS
45 ml/ 1 ½ oz. Jägermeister
10 ml/ ¼ oz. Stroh 80 overproof rum
15 ml/ ½ oz. Falernum
15 ml/ ½ oz. lime juice
30 ml/ 1 oz. pineapple juice
2 dashes orange bitters
METHOD
Combine all ingredients except Jägermeister and bitters in a tall glass in this order: rum / Falernum / fresh lime juice / pineapple juice
Add crushed ice and then gently mix with a spoon
Then add more ice and top with Jägermeister and bitters.
Garnish with a pineapple slice and a sprig of fresh mint.
FLYING HIRSCH
STORY
The Flying Hirsch is not a classic cocktail, more a mixture of long drink and shot.
INGREDIENTS
20 ml/ ¾ oz. Jägermeister
60 ml/ 2 oz. Red Bull
METHOD
A small, iced, bottle of Jägermeister (20 ml) is placed in a tumbler and filled with Red Bull to the “stag”.
NOTES
So that the Jägermeister can mix with the Red Bull, the Flying Hirsch is drunk slowly, but all at once.
The Stinger cocktail is a duo cocktail made by adding white crème de menthe to cognac (although recipes vary). The cocktail’s origins can be traced to the United States in the 1890s, and the beverage remained widely popular in America until the 1970s. It was seen as a drink of the upper class and has had a somewhat wide cultural impact.
INGREDIENTS
60 ml/ 2 oz. Cognac
20 ml/ ¾ oz. crème de menthe (white)
METHOD
Pour all ingredients into cocktail shaker filled with ice.
Shake well and strain into tumbler with fresh ice.
NOTES
The Stinger cocktail is a duo cocktail, in that it uses only two ingredients: a spirit and a liqueur. The classic Stinger recipe uses three parts cognac and one part white crème de menthe. However, Stinger recipes vary, and some recipes call for equal parts brandy and crème de menthe. The mixture was originally stirred, although modern recipes call for it to be shaken with ice.
The Sea Breeze cocktail was born in the late 1920s, but the recipe was different from the one used today. Today the Sea Breeze is a cocktail containing vodka with cranberry juice and grapefruit juice.The cocktail is usually consumed during summer months.
INGREDIENTS
45 ml/ 1 ½ oz. vodka
120 ml/ 4 oz. cranberry juice
30 ml/ 1 oz. grapefruit juice
METHOD
Build all ingredients into a highball glass filled with ice.
Garnish with lime wheel.
NOTES
The Sea Breeze cocktail may be shaken in order to create a foamy surface.
Every year the Irish and now almost the whole world celebrate St. Patrick`s Day. On March 17th, green is the predominant color of Irish people celebrating all over the world; in some cities, the rivers are even colored green on St. Patrick’s Day. On this occasion, here is a great green cocktail for St. Patrick`s Day called Shamrock Juice.
INGREDIENTS
30 ml/ 1 oz. Gin
30 ml/ 1 oz. Tequila silver
30 ml/ 1 oz. white Rum
30 ml/ 1 oz. Vodka
30 ml/ 1 oz. Blue Curaçao liqueur
120 ml/ 4 oz. freshly squeezed orange juice
METHOD
Fill a hurricane glass with ice.
Pour in the liqueurs and the orange juice.
Top off with the Blue Curaçao.
Stir gently.
Garnish with an orange wheel and cherries.
NOTES
Attention! The Shamrock Juice cocktail contains a lot of alcohol and is even stronger than the Zombie.
Rumor has it that the French Martini was invented in New York City / USA in the 1980s. The cocktail was produced during the 1980s–1990s cocktail renaissance. The key ingredient that makes a martini “French” is Chambord, a black raspberry liqueur that has been produced in France since 1685.
INGREDIENTS
60 ml/ 2 oz. vodka
15 ml / ½ oz. Chambord liqueur
45 ml / 1½ oz. fresh pineapple juice
METHOD
Pour all ingredients into shaker with ice cubes.
Shake well and strain into a chilled cocktail glass.
Squeeze oil from lemon peel onto the drink.
Garnish with a piece of pineapple.
NOTES
Chambord Liqueur Royale de France is produced in the Loire Valley from black raspberries and blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac. Whole raspberries and blackberries are steeped in French spirits for a period of several weeks to produce a fruit infusion.
A fizz is a refreshing, alcoholic and carbonated cocktail. It is one of the classics in the history of cocktails and, with its numerous variants, forms its own drink group. One of the most famous fizzes is the Gin Fizz, which I present to you here. A modification is e.g. the Sloe Gin Fizz.
INGREDIENTS
60 ml/ 2 oz. Gin
30 ml/ 1 oz. freshly squeezed lemon juice
15 ml/ ½ oz. sugar cane syrup
Top up with soda water
METHOD
Shake all ingredients with ice cubes, except soda water.
Pour into tumbler.
Top with soda water.
Garnish with a lemon slice.
NOTES
Difference between Fizz and Collins. It is difficult to distinguish between a fizz and a collins because both drinks are sours supplemented with soda water. The recipes are often the same or differ only in details. The “official” recipes for a Gin Fizz and a John Collins differ, for example, in that the Gin Fizz is not “built” in the guest glass, but the sour mix is shaken separately with ice and only then filled with soda in the guest glass. In addition, it is served in a tumbler, while the Collins is served in a Collins or long drink glass.
The cocktail Angel Face was first mentioned in 1930 in The Savoy Cocktail Book by the bartender Harry Craddock and consists of equal parts of the three ingredients. The name may be due to gang criminal Abe Kaminsky, who was also known as Angel Face. He worked for the Sugar House Gang in Detroit during Prohibition.
Why is the cocktail called Charle Shaker? Right! Because the Charleston Follies bottle looks just like a cocktail shaker. At least the old generation, the new bottles are unfortunately only made of glass and look like any other liqueur bottle.
INGREDIENTS
20 ml/ ¾ oz. Charleston Follies
20 ml/ ¾ oz. Aqavit
10 ml/ ⅓ oz. lime juice
10 ml/ ⅓ oz. tonic water
METHOD
Add Aquavit and Charleston Follies and stir it with ice.
Add lime and tonic water.
Fresh up with slice of lemon and red cocktail cherry.
The Garibaldi cocktail is an extraordinary simple two-ingredient cocktail, but one that tastes more interesting than it is. It is a classic Italian aperitivo made with Campari and freshly squeezed orange. The orange juice is blended at high speed without ice to make it fluffy.
Traditionally composed of equal parts Campari and orange juice, more recent recipes of the Garibaldi have upped the orange juice for a longer, more refreshing drink. In my recipe, I am doing just that, with less Campari and more of orange juice and I also add some sugar cane syrupd to balance any zesty oils that end up in the juice.
INGREDIENTS
45 ml/ 1 ½ oz. Campari
2 ml/ ⅛ sugar cane syrup
120 ml/ 4 oz. freshly squeezed orange juice
METHOD
Squeeze fresh orange juice.
Blend the juice for fluffy consistency.
Fill a glass half with ice cubes.
Add the Campari and half of the orange juice.
Stir slightly.
Add the rest of the orange juice.
Garnish with an orange wheel.
NOTES
Use a mixer or milk frother to make the orange juice “fluffy”. For the Garibaldi cocktail, the juice is mixed at high speed, which aerates it and gives it a thick and fluffy consistency.
