Life Updates

LIFE UPDATES

JCVD approved!

Hello and evening everyone. It occurred to me a few days ago, that it would be not only informative but also nice to let you in to a little secret. Well it's not a secret per se, but I'm having a small hiatus in this blog. The reason for this is quite simple; I've become father for my second child (boy!) on the 29th January (!!) and immediately took three weeks of paternity leave from work! So yeah, BIG STUFF going on in my life! As if the clock had reset itself. I'm trying to remember all these life hacks when dealing with babies but at least I have some help ie. my two-year-old daughter :) She's a big sister now and handling it quite well (for now :D)! 

So yeah, naturally that will make me prioritize, no doubt about that. I won't be making new cocktails in a while (doesn't mean I'll stop fetching recipes to try on later) nor videos for my cocktail channel (in Finnish). Instead I'll focus on my son & family, be it with or without much sleep :P

So that's the biggest thing going on in my life now. Huge. I did have some time writing down notes on my beloved "cocktail-journal" (just a handy diary-style book) while waiting in the hospital a week back. Motivations/aspirations for the year 2017? I mean COME ON it IS the year 2017!!

I wrote down a few with ease. Getting (positively) involved with my Youtube - channel, meaning good & fun cocktail/drink clips, guests, evaluation of different products etc. etc.. As far as I know, I'm one of the few (if not only?) Finnish cocktail content producer on Youtube. Don't get me wrong, I've seen a few which are from years back but I really want to make Cocktailnyymi a thing. I love cocktails, I love good drinks and I've had one helluva 1½ years so far doing those videos! Especially with my new camera now (and mic and tripod), I can actually film quality :D.

Secondly, with all the material I've worked on regarding cocktails (here since 2012, in 2013 on the main Finnish imageboard + real-life bartending and finally in May 2015 with my Youtube project), I really want to compile all of this material into one book. The sheer amount of positive feedback with the work I've done for getting home bartenders make better drinks (of course with the help of others; I couldn't have done it by myself) it seems like a natural path. I do recognize there are numerous cocktail books out there be it in Finnish or English and the material is practically limitless with the help of the internet, but I want to chip in my lousy two cents. With the idea of getting people interested in cocktails try and make them at home. The book idea seems like day dreaming but the more I think of it, the more sense it makes.

Thirdly, I want to create my own version of the RumPickle. See more from

https://www.instagram.com/therumpickle/

https://www.facebook.com/TheRumPickle/

So with the whole imageboard community and the whole "Cocktailnyymi" title I have, I want to make a #Nyymipickle and I want it to be a great one. I have worked a few ideas in my head and be assured, I'll let you know when it is in the making :)

These are just a few things possible in 2017, if nothing else than hopefully at least the Pickle :D

That being said, don't worry if there isn't much material popping out in the next week, two or so. I'm enjoying my family life the fullest and on the 11th of February I'll have a "guy baby shower", in its essence me & my close friends get wasted celebrating my new son! In addition, I will be making a video there, already have an idea for the perfect clip!

Be well, have good drinks! I'll see you later! Cocktailnyymi out.

Cointreau Fizz p.2

COINTREAU FIZZ p.2

Version 1 made roughly four years ago

Hey everyone! Exciting things and let us go "back to basics" with another classy high ball - cocktail, the Cointreau Fizz! As you might have noticed, I made this one in 2013 (!) May (as per link above), this time I took a more "professional" way to it, if you may. Pretty much everything has stayed the same, except now with a tad less alcohol (due to national regulations). Let's take a look:

• 4 cl Cointreau
• ½ lime, the juice
• 5-10cl+ soda water
• seasonal garnishes, berries, fruit, whatever you prefer

In a large-ish wine goblet, build this cocktail; add the ice, then the lime juice, cointreau and finally top the cocktail with soda water. Garnish and serve.

Just like four years ago, this cocktail is refreshing! The lime juice cuts the edge of the sweet liqueur and with the fruits/berries you get so much freshness. Albeit being a totally summer drink, the Cointreau Fizz works magic even during winter.

I also made this using a colleague's Cointreau Blood Orange, adding more tartness to the drink. I still preferred the original concoction better.

Electric Relaxation

ELECTRIC RELAXATION

Two versions as per the interwubs

Evening! Here's a drink suggested by a fellow cocktail-lover, the Electric Relaxation. It's a tight drink altogether and depending on one's source (I had to look it up from the internet), you might have a slight variation available:

• 3 cl cognac (1 fl oz)
• 4.5 cl triple sec (1.5 fl oz)
• pineapple or apple juice (13 cl / 4 - 4.5 fl oz)

Easily made, just build the drink into a high ball glass with ice. I had to use a bit larger glass to fit all in :D Also remember to use premium juices (as well as the alcohols) so you'll have premium results. This means at least for the apple version to use a cloudy non-concentrate juice.

Most recipes call for pineapple juice exclusively. A few internet results might yield the use of apple juice and to be honest, I liked the version better! It was more refreshing if compared to its "original" counterpart. Still heavily triple sec-y with steady cognac - flavors in the aftertaste, the Electric Relaxation takes you to places :D

Minttukaakao p.2

MINTTUKAAKAO

(part 2)

(The first one made ~3 years ago, here)

Back with a winter classic, the Minttukaakao, now looking extra pretty! :3 One of the great peppermint drinks available, using proper ingredients yields proper results:

• 4 cl Minttu schnapps
• self-made hot chocolate (with full-fat milk!)
• lightly whipped cream on top

In a pre-heated glass/mug, add the peppermint schnapps, the cocoa and finally layer some cream on top. In addition, feel free to garnish with grated nutmeg, chocolate or anything you feel like.

This is truly a magnificent hot chocolate cocktail! 

Winter Aperitif / Rudolph the Reindeer

WINTER APERITIF / 

RUDOLPH THE REINDEER

Recipe given by a guest

Winter is still here to embrace yourselves! This cocktail's recipe was introduced to me by a guest, who made it during the Christmas season. Even with Xmas gone (and no "name" for it), I liked the recipe and decided to make it as well! Mainly available in Finland (?) due to one of its main ingredients:

• 2 cl gin
• 2 cl cointreau
• 2 cl mulled wine extract
• tonic water (quality)
• wintery spices/herbs to garnish

Stir the first three ingredients with ice, strain into an OF - glass, top it off with tonic water and garnish. Add a straw and you're ready to go!

This cocktail is sweet. Using a longer stir with ice is highly recommendable before pouring it into the glass. Spiciness, orang-y flavors and with a good bitter-ish aftertaste I really enjoyed this cocktail. The best part being, for the winter season it fits like a glove.

Beton

BETON

Some Czech national pride in a glass, I present you with the Beton! Using a rather rare ingredient called Becherovka from the Czech Republic, this is a feisty one! Especially if you prepare some of the garnishes in advance:

• 5 cl Becherovka
• 10 cl tonic water (quality)

Build in a large-ish goblet ~70% filled with ice. As for the garnish, the "official" mentions a squeeze of a lemon wedge and lemon altogether, but I wanted to take this one a bit further. A clove-studded orange peel and two thin slices of fresh ginger.

I liked this one. The foremost sweetness combined with the spicy/fresh aftertaste, nice, very nice indeed! Since Becherovka is not the most common alcohol found in stores/bars...keep an eye for it. You'd be surprised (+ it works magic in e.g. a hot chocolate)

Campari-OJ

CAMPARI-OJ

A classic

Hello and a HAPPY NEW YEAR'S EVE 2017! Another year has passed (right under our noses! :D) and to Celebrate this I thought of making one of the great classics of all time, the Campari-OJ!

Just as the Screwdriver, since this cocktail only has two ingredients the mixer does matter. Quality quality quality!

• 4 cl Campari
• OJ (quality)
• orange slice/wedge/twist as garnish

Or simply 1:2 ratios (Campari & OJ)

Build in a short tumbler filled with ice, garnish and serve. For me...I mean, the more I drink this the more I like it! Campari is not an entry-level liqueur due to its bitter taste but the OJ works magic here. One could argue "acquired taste" when it comes to this drink, but even now, as the ice melts a little and the Campari mixes in with the OJ, this cocktail becomes tight!

I wish everyone a happy New Year 2017! May it be filled with excellent cocktails, love and joy!

Screwdriver p.2

SCREWDRIVER

The IBA version

Evening!

I present you with probably one of the most entry-level classics of all time, the Screwdriver. A fancy name for a "vodka-orange juice" or "vodka-OJ", there's a lot more to it than what you would think! First, ratios. Don't make an "Orange juice - vodka". The drink is not supposed to be a mug with a dash of vodka and filled with OJ. Secondly, use quality orange juice! I can not stress this fact enough! IF you use a cheap OJ, your Screwdriver will turn out shit. I mean, the OJ makes two-thirds of the drink, so why not use the best money can buy?

So, how to make a proper Screwdriver as per IBA:

• 5 cl vodka (don't bother using the most expensive but don't settle for the cheapest)
• 10 cl quality orange juice
• orange slice/wedge/twist to garnish

Build in a small tumbler filled with ice, garnish and serve. Now, as I don't require people to measure their orange juice exactly to be 10cl, a healthy ratio 1:2 (vodka/OJ) or even 1:1 is good. Moreover, if you insist on making this a bigger ("longer) drink, at least invest in quality orange juice :)

Actually, now that I think of it, I made this one before!! Wait...it's true! Check

this

one out.

See? In 2012 I made this using 1:3 ratios. I've gotten a lot wiser since that but still, even four years back I insisted on quality juice :D

Well played, me, well played.

Flaming Sambuca

FLAMING SAMBUCA

FEUER FREI!

Evening everyone! Since my wife & kid has been away the whole week and I've had a morning shift every day of the week (until 18:00)...man the amount of drinks I've had in the past few days :D

But enough of that. Still have one week of work, then it is my Xmas holiday! Wo-hoo! So tonight's speciality is a Flaming Sambuca. One of those shots you've heard about but never actually had one.

Here's how to make one:

• 4 cl sambuca
• three coffee beans
• a snifter
• a tumbler
• (a napkin, through which a straw is pierced)

Put the sambuca and coffee beans in the snifter, add the sambuca and place the snifter as in the picture above. With fire light the drink up (remember work safety!!) and roll the glass a little while, let the fires burn like a thousand suns. You might ask "why three coffee beans?" Well, the traditional serving is with three coffee beans, each representing health, happiness and prosperity (I wiki'ed it, boom!)

After it has been burning for a while, smother the flames by pouring the drink in the tumbler and covering it with the snifter. Now at this point you could do one of the following:

1. Drink the now-warm sambuca
2. Quickly put the snifter on top of the straw (as it has gathered sambuca fumes), shoot the liqueur and inhale the fumes through the straw

Honestly speaking. I recommend the first one. Don't ruin this drink by trying to be "awesome" and inhaling alcohol fumes. No. Don't do it.

The shot itself was quite pleasant and warm (duh) :D But yeah, leave the fumes and just ignore them!

Momentum

MOMENTUM

Hey everyone and a pleasant Sunday to y'all! It's been a rough weekend at work (Xmas season) so why not spend one's free day enjoying a good cocktail?

Fair enough, I made this a few days back but nonetheless, the Momentum is a surprisingly tasty concoction. This drink is part of the "Let's make a drink from a magazine" - series i.e. the national cocktail-magazine Shaker (in Finnish). Just like the earlier shot I made, this one includes cognac in it. Let's take a look:

• 3 cl cognac (VSOP)
• 1 cl sambuca
• espresso/coffee beans (about 1 tsp or ~10)
• lemon twist garnish

Stir the ingredients except for the lemon garnish in a snifter with ice and garnish. Serve. With a very lemony and pleasant aroma to it, this cocktail has a pleasant balance to it! A liquorice-cognac taste with one drawback; the coffee beans are constantly getting in the way :D

After my glass had sit for a while, you get those coffee-flavors to it (coffee beans). In total, a 3-/5. It's quite a short drink, so use a smaller snifter if able.

Pariisin Varpunen / Nikolaschka / La Môme Piaf

Pariisin Varpunen / Nikolaschka / 

La Môme Piaf

Hi everyone! Today I made a shot called Pariisin Varpunen (La môme Piaf / Little Sparrow) / Nikolaschka. Depending on the main ingredient used. The recipe I got from a Finnish cocktail-magazine in which many different cognac based cocktails/drinks were represented. I shall be doing more of them later in the coming weeks.

If you want to try something really extraordinary, give this one a try. It is definitely different :D

• 4 cl cognac (for a Vodka Nikolaschka use vodka instead)
• a thick slice of orange/lemon
• ~1 tsp instant coffee powder
• ~1 tsp fine caster sugar

Put the alcohol in a snifter/small tumbler. Layer the citrus slice on top with the coffee and sugar side by side. Now at this point you can still make a choice:

1. Drink the liquor and bite on the citrus
2. Bite on the citrus and then drink the liquor

I opted for the 2nd one. Also, I prefered the cognac-based shooter way better. Or then the vodka needs to be properly chilled, which in this case wasn't. Nonetheless, in case you really want to surprise your guests with an after-dinner "cocktail", try this one! :D

New York Coffee

NEW YORK COFFEE

Hey! Here's a nice touch on mixed coffee drinks! Many have had an Irish Coffee before, sure but if that sounds boring, why not try a New York Coffee? A liquorice twist with excellent taste that'll sweep your feet right away :D

• 2 cl kahlúa
• 2 cl sambuca
• hot coffee
• loosely whipped cream
• grated nutmeg to garnish

Preheat the glass. Pour excess hot water away, add in the alcohols followed with the coffee. Stir gently and layer the cream on top. Garnish and serve.

Easy and delicious! In addition, if you still want to pimp this one up, before layering the cream, add a few pinches salt in the drink and stir. Then you have a Silvertaffee Coffee, based on the Finnish "Hopeatoffee" - candy since they taste the same :)

Minttufernet

MINTTUFERNET

(Peppermintfernet)

A Finnish bar classic

Hey everyone! Today's cocktail is a short, powerful, robust drink, the Minttufernet. It literally translates to "Peppermintfernet" due to its two ingredients you'll need:

• 2 - 2.5 cl Fernet-Branca (an Italian bitter liqueur)
• 2 - 2.5 cl Cremé de menthe, green
• (1:1 ratio nonetheless)

In a tumbler filled half way with ice, add both ingredients in the glass. Gently stir and serve.

It's quite the cocktail! With a powerful peppermint aroma to it, the sweetness from the menthe goes along nicely with the aromatic and bitterness of Fernet-Branca creating a balanced drink. Moreover, as the ice melts, it mellows the drink even further. One could argue that you could use even 4-4 cl both, but with this one, less is more.

The Minttufernet also warmths one's body quite well :D

Piña Colada

PIÑA COLADA

A Piña Colada (without the garnish)

Good morning everyone! Today I made a cocktail...well, it certainly has made its way to the mainstream but this is the second (!) time I've had one (the first time was back in 2006 in Cologne when I was an au pair)! (and immediately made two versions of it :D)

For us Finns at least (if someone knows better, do correct me!), the Piña Colada is a cocktail you've had abroad during happy hours and then expect to have the same drink "back home". Honestly speaking, sure, every now and then a person asks me at work "can I get a Piña Colada?" The problem arises when you look at the ingredients of this now-classic tiki cocktail. Let's take a look. The recipe was acquired from THE BONNEVILLE COLLECTION: TIKI COCKTAILS.

• 6 cl rum
• 6 cl pineapple juice
• 2 cl creamed coconut
• 2.5 cl half & half (a mixture of half cream, half milk)
• (tiki garnish)

Both the pineapple juice/coconut stuff is something that doesn't hold for many days. I believe the Piña Colada is one of those cocktails you can't really get from Finland...well perhaps in Helsinki during summer time from one specific/certain cocktail bar. Stocking the above mentioned products is not worth their price when you might have 1 request/week. So better just make these at home.

The Bonneville recipe used Appleton 12yo for their rum of choice. I made two version; in the first one I did as per recipe and the other one with Malibu (coconut flavored caribbean rum). The reason for this was a request by a person who isn't allowed to buy strong spirits yet and Malibu being 21% ABV, so perfect for this occasion.

Shake the ingredients with ice, strain into a proper glass (tiki/hurricane, large-ish wine goblet) and garnish. I didn't have any pineapple or proper tiki garnish for that matter, so I left those out.

I have got to say, when I made the two versions, the Malibu one tasted better! It had that Piña Colada feel to it; the Appleton 12yo version tasted...well, not only more boozy but as if it lacked body. Were I to make this cocktail again, I would totally use Malibu. Otherwise the measures were great; the cocktail was creamy and pineappl-y :)

Some recipes use a blender but to heck with those.

Drambuie Sour

DRAMBUIE SOUR

Fresh magic in a glass

Hey everyone!

Today's special is a cocktail called Drambuie Sour. The recipe I got from a restaurant/bar called August von Trappe, located just by the rapids in Tampere. The idea here was the following: I wanted to see how bartenders use Drambuie in a cocktail, which isn't a Rusty Nail (as seen before). Since not many bars stock this liqueur, it was only right that I kind of challenge the staff to create magic out of it. In my sincerest opinion, that time they succeeded BUT not without mentioning that when I first ordered "A Drambuie - based cocktail, can't be a RN.", the bartender was rather insecure and couldn't come up with anything. I told her that it didn't really matter what she would make and that she can "fulfill any cocktail fantasies she has" with this liqueur. Alas, she asked her senior to help her out and together they made this. The Drambuie Sour:

• 4 cl Drambuie
• 4 cl fresh orange juice
• 3 cl fresh lemon juice
• 1 cl simple syrup
• 2 ds each orange and angostura bitters
• 1 egg white

Dry shake everything, add ice, shake again and double strain into a large-ish tumbler half filled with ice. Garnish with a orange twist.

Fresh, not too sweet and with a great orange - aroma to it. A steady egg white foam, good body. The aftertaste is a bit bitter (egg white). Just amazing.

I hope that the first bartender gets inspiration off of this and in the future keeps making great cocktails!

Rusty Nail

RUSTY NAIL

A cocktail appeared first in the 1930's

Hello everyone! Today's cocktail dates back some decades. The Rusty Nail. This cocktail has one rather "obscure" ingredient in it and as we look at the recipe altogether, it is quite similar to the Godfather/mother.

• 4.5 cl scotch whisky
• 2.5 cl Drambuie
• Lemon twist/spiral garnish

Drambuie is a Scottish liqueur with 40% ABV and flavored with honey and other spices. For me (at least) it has been one of those bottles

1. You might've heard about
2. You need in (that) one classic cocktail
3. Never intend to buy because of reason #2
4. Would collect dust once you've bought it

Luckily a colleague of mine went on a cruise and together we split a 50cl bottle. Now I have my hands on 25cl of this stuff and hell yes I intended to make this cocktail ASAP. So pour both ingredients in a glass filled with ice, stir gently and garnish.

The verdict? Quite easily enjoyable. The stinginess from the blended scotch is well combined with the sweet and honey-ish Drambuie, making a solid balance between both ingredients. Adding that lemon zest/spiral/twist you get that fresh citrusy aroma to it as well. Spices (cinnamon, clove) are apparent too. As a digestive the Rusty Nail would fit like a glove...You just need to buy that Drambuie bottle first :D

Irish Trash Can

IRISH TRASH CAN

A trash can. Its content tastes pretty good :D

Hey everyone! Today's special is called the Irish Trash Can. This drink was actually a request by a reader and I decided to pull it off. In two weeks time I'll make this as a video with a good friend of mine but for the picture I wanted to make it myself.

So...the Irish Trash Can. A big bunch of everything.

• 1.5 cl gin
• 1.5 cl vodka
• 1.5 cl light rum
• 1.5 cl peach schnapps
• 1.5 cl triple sec
• 1.5 cl blue curacao
• 1 can of red bull

Add all ingredients (except for the red bull) in a big glass filled with ice, stir gently, crack open the energy drink and add it into the glass (see picture).

Some call for using a straw and drink it as fast as possible...okay that will get you wasted fast. I had the patience to assess the drink (:D) and sip it slowly. This drink tastes candy-ish! The peach flavor comes forth nicely and the "can" is otherwise very "balanced". It's a sweet drink (literally). If you have the ingredients and the glasses for it, this'll make a "fun" house party drink!

Belgian Apple Pie

BELGIAN APPLE PIE

Hey! Here's a cocktail, or a hoptail, I made today. How this came to life is quite a story. So someone sent me a request as follows (loose quotes):

"Sir cocktail-sir

Back in the beer festival I got to taste an "apple pie drink" from a friend of mine. I was quite drunk but I remember it tasted good nonetheless. Later on I did find the pamphlet from my jacket pocket and on it were the ingredients listed: Belgian wheat beer, cloudy apple juice, lemon, vanilla liqueur. Any tips on the amount of the juice/liqueur? And how much do you reckon would go into one glass? With hazy memories I believe the size of the drink was about 0.4l."

With the help of google and some well-timed detective work, I managed to find the source of this cocktail! Luckily enough even my local store had some Belgian wheat beer and cloudy apple juice so I could make this one! It's called the Belgian Apple Pie:

• 2 cl lemon juice
• 4 - 6 cl cloudy apple juice (IMHO 6 cl is good)
• 2 cl galliano vanilla
• Belgian (style) wheat beer

Shake the three first ingredients with ice, strain into a mug filled with ice, pour over the wheat beer and garnish with a lemon slice/wheel.

I first made it with only 4 cl apple juice but had to admit it was too little so 6 cl would do much better. Smell/Taste-wise it did remind me of an apple pie, which was nice.

On a side note, if you can find, use a bit stronger wheat beer; the lower ABV ones lack body in my opinion.

Gingerhassle

GINGERHÄSSÄKKÄ

(GINGERHASSLE)

(I know, it is in Finnish)

Hello everyone! Here's a very refreshing drink, initially asked by a customer (do something citrus-y) and I thought of summoning something up for them. It turned out to be so good I figured "hey this makes one helluva drink!" Since this doesn't have a proper name yet, it is called a "Gingerhassle". Yeah, that'll do :D.

½ lime's juice

2 cl cointreau

2 cl gin

ginger beer, to top

On a highball glass filled with ice, press the juice of ½ a lime onto it. Add the alcohols and top the whole thing up with ginger beer. Garnish with a lime wheel, add a straw and there you go!

It is both fresh with good notes of citrus, orange and ginger. The lime juice cuts the tight gingery notes and the gin I used (a london dry style) was more in the background. Nonetheless, an excellent drink this was!

Cafe Nero

CAFE NERO

Hot Stuff!

Hey everyone! Here's a coffee-based cocktail a customer (while back) ordered from me! At that point, I had no idea what the hell it was so the kind (wo)man showed me how to make one! In hindsight, I would make this drink into a much smaller champagne flute/glass so the proportional amount of Galliano would be much higher. Nonetheless, here's how to make a Cafe Nero.

• 4 cl Galliano (vanilla)
• sugar + citrus wedge (for coating the inner glass)
• coffee
• loosely whipped cream
• vanilla / nutmeg / essential oils from an orange as garnish
• some fire (remember safety!)

First things first, prewarm the glass. Dump the hot water and with the help of the citrus wedge, coat the inside rim of the glass. Pour some sugar on it to create a nice sugary rim.  Add in the galliano and set it on fire. Let the flames caramelize the sugar a bit, after which pour in the coffee. Layer some cream on top and garnish.

As I mentioned in the beginning, since I used a much higher volume glass to make this one, taste-wise it had gentle vanilla notes to it and I liked its smoothness. Moreover, this drink can easily be twisted by using another alcohol and garnish appropriately. 

Jallumuuli

JALLUMUULI
(aka JALLUKINKERI)

A Finnish classic

Hey everyone! Here's a classic, that has reach a solid place in the Finnish bar culture, the Jallumuuli or Jallukinkeri. Easy to make, easy to drink and easily ordered again :D, this drink consists of:

• 4 cl Jaloviina * (A Finnish cut-brandy)
• 2 lime wedges (muddled)
• ginger ale

In a highball glass, muddle the lime wedges, add ice your Jaloviina* and top it off with ginger ale.

As said, the lime juice and ginger ale really helps cut the edge from the brandy, making this suitable for...pretty much anyone! 

Panssarijääkäri (Panzerjäger)

PANSSARIJÄÄKÄRI (PANZERJÄGER)

Panssarijääkäri, a shot that a customer once ordered. I had to ask him "A what now?" He explained to me, that this shot consists of:

• 2 cl Jägermeister
• 2 cl salty liquorice liqueur

The story behind it (apparently) goes that back in his (customer's) days he did his military service in the anti-tank service branch and these were often downed. Moreover, always three in the same time (one for the gunner, one for the driver and one for the commander of a tank).

Pour both ingredients in a shot glass and shoot! I have to say though, I don't wonder why these were ordered. The taste is somewhat sweeter than herbal and not as powerful as I would've thought. It doesn't make an excellent shot, but doesn't let you down either, kind of like Rick Astley.

Jumalan Ruoska (God's Whip)

JUMALAN RUOSKA (GOD'S WHIP)

Whip it REAL GOOD!

Here's a cocktail I found about last weekend and apparently it existed already in 2004! Jumalan Ruoska, or translated "God's Whip". A customer mentioned this name and I had to look it up later just to find out from a very old forum that indeed! This drink does exist! I had to give it a shot.

This drink is similar to the White Russian, especially due to one of the main ingredients. But let's see how this one's made.

• 2 cl Jaloviina * (A famous Finnish cut brandy, you could use any similar product if this one is not available)
• 2 cl Kahlúa (it has to be Kahlúa, any other coffee liqueur won't do the trick)
• Milk

Build into a OF/tumbler filled with ice. No garnish, just a straw.

First of all, milk-based cocktails are devious for they are so easily drunk. I don't lie, I could've finished my drink in a few sips! Secondly, this cocktail is full-bodied (thanks to Kahlúa) and smooth in texture with a nice brandy-ish flavor to it. Thirdly, for the Finns this drink is easily and readily available, since come on, any self-respecting person should stock at least Jaloviina in their homes! :D

I can only recommend trying this if the basic White Russians are getting waaaaaay boring!

(Galliano) Hot Shot

(GALLIANO) HOT SHOT

Hey!

Here's a shot, that has become notorious in the Finnish bar culture. I'm not quite sure how often these are ordered abroad, but in Finland there's a somewhat love-hate relationship with the Hot Shot.

The (Galliano) Hot Shot is a layered shot and has become famous for one reason: Many of these are typically ordered in the same time and we all know how layering a bunch of these is the most absolute fun :D

• 2 cl Galliano (vanilla)
• a small amount of coffee
• a small amount of cream

Put the galliano in the shot glass and carefully layer (with the help of a spoon) the coffee first and then the cream on top. Some like to sip it, some shoot it. Either way, it's a very vanilla-creamy shot and easily drunk. As...no-one doubted, right? Right? 

Espresso Martini

ESPRESSO MARTINI

Energy boost in a glass

Hello again everyone. Let me introduce you to something quite modern but still wonderful, the Espresso Martini.

It'll sweep your socks right off your feet, even if you don't have any! I was lucky enough to get some espresso from work...and the rest is history!

• 5 cl vodka
• 2.5 cl Kahlúa
• 2.5 cl espresso
• (.5 cl sugar syrup, to taste)

Shake the ingredients with ice, strain and serve.

Highly coffee-flavored, both in the nose and flavor, this cocktail is potent. As vodka is pretty much "tasteless", it only enhances the profile of both Kahlùa and espresso, making the Espresso Martini one helluva coffee cocktail! Smooth in taste, I'm glad I made this!

Stinger

STINGER

IBA cocktail. Despite the weird combination...this stuff works!

Hi everyone! Here's an IBA cocktail, that I decided to make. Two ingredients, simple enough, right? But when you take a closer look to what they are you might think "aaww hell naow!" Okay, let's see what a Stinger has in it:

• 5 cl cognac
• 2 cl créme de menthe (white)
• (mint sprig garnish)

Stir the alcohols with ice and strain into either a cocktail glass or on ice into a tumbler. If you want to, garnish with a sprig of mint. I suggest garnishing especially if using a tumbler glass.

So how does cognac and peppermint liqueur work together? I must (to my surprise) say, wonderfully! The Stinger is fresh, smooth and balanced. And it is devious, as its name suggests; this stuff goes to your head fast.

PS. If you don't have white créme de menthe and instead use green, the Stinger is called a Green Hornet.

Jallumustikkatini

Jallumustikkatini

As the fourth update of the week, I present you with a good Finnish take with Jaloviina. I give you the Jalomustikkatini. I know, it's a crappy name but that's the best I could come up with in such a short notice!

Basically, what I wanted to do was to use jaloviina and make a cocktail that has a true Finnish twist to it. So when you add blueberries, can you go wrong? This cocktail is short, sweet-ish, has that cognac-y taste to it and will definitely appeal to anyone who enjoys jaloviina. I also tried to keep it simple enough so it could be made at home. Let's have a look:

• 4 bar (tea) spoons of blueberries
• 2 cl coldpressed blueberry juice
• 2 cl blueberry liqueur (dekuyper)
• 5 cl Jaloviina (*)

Muddle the blueberries in the glass. Add the rest of the ingredients, add ice and shake it baby! Definitely double strain. No garnish needed.

I loved the dark color of this cocktail. Also the strong blueberry-ish taste adds a nice flavor profile to this cocktail and with the more dominant jaloviina taste in the end...nice. Just nice.

Jägerita

JÄGERITA

Damn you Jeffrey Morgenthaler! Damn you to hell! This is so delicious! :D

The video from where it all started from:

Wow. So...using Jägermeister in a margarita style of cocktail? Who would've thought of that?! Just watch the clip and enjoy :D

I decided to make this drink as well. Most people don't like Jägermeister for its...nature, but those in doubt, try this one out!

• 4 cl Jägermeister
• 2 cl cointreau
• 2 cl lime juice
• 1 cl 2:1 simple syrup (two parts sugar, one part water)

Shake with ice, strain and garnish with a lime wheel.

I had my doubts as well, but this cocktail proved me wrong. It is absolutely dandy like candy. In the future, if someone comes to me and says "Eww jägermeister, gross!" I'll say to them "FUCK YOU TRY A JÄGERITA AND YOU'LL LOVE THIS SHIT!"

...this cocktail is that good. You can count on that.

French Martini

FRENCH MARTINI

Oui!

Bonjour! A modern classic, the French Martini.

I remember the first time I had this cocktail. In 2014, Watchbar near the Bremen railway station had a small add on their tables (as I had a few drinks with my wife) and dauym, I decided to order this. IT was awesome!

Fast forward to early...2016...? My best friend got a bottle of Chambord. Wait...there's a little receipt book with the packaging? And it has the French Martini on it? IT was awesome!

Fast forward to 2016 summer. I finally get my shit together and buy some pineapple juice. I make the French Martini. IT was awesome!

• 2 cl Chambord
• 4 cl vodka
• 6 cl pineapple juice

Shake with ice, strain into a cocktail glass. Garnish and serve. (traditionally with blackberries or raspberries, I had neither so I dropped a few blueberries into the drink :D)

Even with its more "lady"-like atmosphere to it, this is genuinely a very nice cocktail. No wonder it's considered a modern classic. You can taste the exotic bouquet of the chambord and combined with the pineapple juice they make an excellent pair! In some recipes the ratios may (and will) vary. I consider this a solid one, nonetheless. 

Basilowski

BASILOWSKI

Hoya everyone! It's been almost a month since my last update, but this time I got FOUR (4) new updates, in a row! (wow-za!)

If we turn back time a bit, I spent a week in Bremen with my sister (4th July - 11th July). On Friday we went to Lemon Lounge (@ Am Wall 164 like I did in 2015 with my two good friends and 2014 with my oldest brother :D) and asked for my good friend's Tomasz Gutowski for a(ny) signature drink the cocktail bar has. He introduced me with his concoction, the Basilowski. He was kind enough to share the recipe with me and gave the last drops of their peach bitters this cocktail needs. COOL!

So as I got back from Germany (still enjoying my last weekend of summer vacation), I made his drink. Here's how to do it:

• 2 cl lime juice
• 2 cl mango pureé
• 4-6 basil leaves
• 2 ds peach bitters
• 5 cl grasowka/zubrowka
• soda water

Smash the basil leaves in your palm and add them in your glass. Add the rest ingredients (over ice), give it a good stir and top with soda water. Garnish with a beautiful basil bunch and serve.

This cocktail is fresh and seriously, you can hardly taste the alcohol :D On a warm summer's day...deceitful I say, deceitful! The aftertaste is a bit sour-ish, which compliments this fruity cocktail's overall taste just fine.

Thanks Tomasz!