Mojito

MOJITO

2009

2011

2013, fresh mint from my own garden

 Probably one of the most known cocktail of all time, this is the Mojito. It is very nice to see how my skills and abilities as a mixologist have bore fruit. Just look at the pictures from the past years. In 2009 I barely knew how to muddle. The end result, shredded mint leaves and a funny lime wheel on the rim of the glass. In 2011 the glass isn't even filled up. Or then I took a picture of it after I had sipped several times of it. Contrary to 2009, I actually used the mint stalks. Now, 2013 I knew how to muddle and I even had my own mint from my garden. What could go wrong? Nothing I say, nothing. I'm really proud of my work. But let's begin, shall we? Do mind there are countless amounts of different ways to make a Mojito, this was mine.

• 5 cl white rum
• 1 tablespoon simple syrup
• ½ lime cut in four pieces
• ~12 mint leaves and a sprig for decoration
• crushed ice
• club soda

Gently slam the mint leaves on your palm and drop them in the glass. Add the simple syrup and gently press the mint leaves in order to release their oils. Don't shred, press. Add in the lime cuts and muddle them as well. Fill the glass ½ way with crushed ice and pour in the rum. With the help of the bar spoon mix the ingredients in the glass. Fill the glass with crushed again and top it off with club soda. Add a sprig of mint for decoration, pop a few straws in the glass and enjoy.

Between the Sheets

BETWEEN THE SHEETS

Nothing tells the story more vividly than this cocktail. But alas, the action even Between the Sheets can not out-win its cousin, the Sidecar. For me, the B.t.S is a altered version of the Sidecar. Also easily modified to create layers of flavors, the B.t.S has potential but this time it didn't quite cut it.

• 2.5 cl white rum
• 2.5 cl brandy (or cognac)
• 2.5 cl lemon juice
• 2.5 cl triple sec

Shake everything with ice and (double)strain into a chilled cocktail glass. Garnish with a lemon/lime twist. Like a sidecar, but more complex in flavor. Personally, this cocktail was OK, but with some fine tuning I could probably make a better version of it later on... 

San Francisco

SAN FRANCISCO

♫ For those who come to San Francisco

Summer will be a love-in there ♪

- Scott McKenzie, San Francisco,  1967

Summertime is here meaning only one thing. Summery, colorful and fruity cocktails! A true classic from a few decades past here is the San Francisco. Easily made and enjoyed with sheer happiness!

• 2 cl vodka
• 2 cl cremé de bananes
• orange juice
• 1 cl grenadine

In a high ball glass, build up the ingredients in the given order and finally pour the grenadine (slowly) on the drink creating given effect. Garnish with e.g. a strawberry, orange slice/wedge, lemon, cherry or any combination of those mentioned. Pop a straw in that drink and avot!

Looks pretty much like the Tequila Sunrise but tastes completely different. A solid good fruity combo this is! Easily picked up the banana flavors. I must admit though, I used orange-mango juice but that didn't slow me down! Tasted still excellent.

Prairie Oyster

PRAIRIE OYSTER

After heavy partying...you need balancing. Supposedly there is a hangover cure. And that cure has a name, the Prairie Oyster.

Let me take you back a few instances first. Today is Midsummer and yesterday me & my wife had friends come by to celebrate that day. Grilling, gaming, music and overall chilling and relaxing...with drinking. A lot of it.

This morning was a bit different. We needed a cure. My pal told me about this raw-egg drink and quickly looked it up. The Oyster was calling us...

• 1 raw egg
• tabasco sauce
• salt
• pepper
• Worcester sauce

Preferably use a small tumbler, crack open the egg (without breaking the yolk), pour some Worcester sauce, tabasco, salt and pepper and gulp it down. My friend did that first and I couldn't just post this drink without experiencing it myself!

Well this pretty much tastes like it should be. Eggs and a salty hotness afterwards. Either a placebo effect or a true pearl, I did feel better afterwards, though!

Not for the faint-hearted.

Kir Pétillant

KIR PÉTILLANT

Before the official Midsummer celebration we shall celebrate it with a cocktail! A famous variation of the Kir, the Kir Pétillant is an exciting way to start say, a party!

• 1.5 cl cremé de cassis (blackcurrant liqueur)
• sparkling wine

Pour the cremé de cassis in the champagne flute (or wine glass) and afterwards pour in the sparkling wine. Enjoy well chilled.

As mentioned earlier, here are the three most used versions of the Kir (in my opinion)

1. Kir (cassis + white wine)
2. Kir Royal (cassis + champagne)
3. Kir Pétillant (cassis + sparkling wine)

A warm and beautiful color, taste-wise plenty of currant but not overwhelmingly. I can still taste the wine. A bit to the sweeter side but nonetheless well balanced. A good combination.

These are easily done at parties in larger amounts so if you ever want to have sparkling wine with a twist but without the hassle, this is your cocktail!

Daiquiri

DAIQUIRI

Well met once again! I am terribly sorry about for not updating my blog for a while, I've been busy...doing...stuff. :)

Nonetheless, it's time to get our shit together and make some cocktails! You're going to love this one! The classic Daiquiri! You've heard about it, I've heard about it, we've all heard about it and its frozen cousin. But this time I have to give a special salute to a cocktail mixologist whose recipe I'm currently using. Just like the Amaretto Sour I made, this one is also inspired by Jeffrey Morgenthaler. He knows his shit.

No, we don't use white rum. Instead, we use premium aged dark rum!

• 7 cl aged rum (I used El Dorado 12yo)
• 2 cl fresh lime juice (=half a lime pressed)
• 1.5 cl simple syrup

Combine the ingredients in a cocktail shaker, add plenty of ice and shake it baby yeah! Double strain into a well-chilled cocktail glass and serve.

This cocktail has definitely become my all-time favorite rum-based cocktail there is! Deliciously strong, sweet and sour. I fell in love immediately.

This is the daiquiri recipe you want to use. Trust me.