Tootsie Roll Shot

TOOTSIE ROLL SHOT

Happy 2018 everyone! We start off the year with a shot I made with a friend of mine! Well, we actually made three different versions of it (keep reading) because quite frankly, so many variations exists of this shooter!

Before we dwell upon this shot, I was busy working through Christmas and New Year's Eve, so yeah, that took its toll. Luckily my family escaped up north (my wife's family lives there) for the holiday season.

That being said, this shot is called the Tootsie Roll. A candy exists by the same name. Three different versions were made based on the recipes I found online. I tried to look up pretty consistent ones and here are the TOP3 versions:

• 1.5 cl kahlua OR creme de cacao (dark if you have it!)
• 1.5 cl orange juice
• 1.5 cl vodka

- Build in a shot glass and shoot!

OR

• 1.5 cl kahlua
• 1.5 cl creme de cacao (dark preferred)
• 1.5 cl hazelnut liqueur (frangelico)

Quick shake with ice and strain into a shot glass.

So what ended up happening was us (me & friend) making all three versions. Our ranking:

1. creme de cacao + oj + vodka
2. kahlua + oj + vodka
3. kahlua + cacao + hazelnut shaken

For me personally, the cacao version tasted kinda like cointreau, amazingly enough!

Fazerina

FAZERINA

Candy is dandy, but liquor is quicker!

Hey! Here's another great example how different flavors work magic with coffee and resemble, in this case, a truly iconic Finnish candy. The Fazerina. Based on the chocolate that carries the same name, the Fazerina has a orangy-chocolat-y taste to it and when you combine it with coffee and & cream? Nice.

• 2 cl cointreau
• 2 cl creme de cacao (white)
• coffee
• loosely whipped cream
• (garnish)

To a well pre-heated glass, add the liqueurs and coffee, stir gently and carefully layer the whipped cream on top. Garnish if liked. Serve.

I actually went so far that I used both the white and dark creme de cacao's to see if there's a real difference or not. Given one does not make marginal errors with measuring...let's put it diplomatically this way; with the white liqueur the cointreau shines a bit more (in a positive way) :D

That said, the Fazerina is an excellent coffee-based drink!

Grasshopper

GRASSHOPPER

Good evening y'all! Tonight's cocktail is a true classic! A colleague of mine once said and quote:

"This is just a Marianne made with cream!"

No. A Marianne is a Grasshopper made with milk! Done properly, this cocktail is a rather sweet and super pepperminty/fresh (!) pre - or after dinner drink. Not to mention how easily it is done. What you need is to remember the simple 1:1:1 ratio;

• 1 part crème de menthe (green peppermint liqueur)
• 1 part crème de cacao (white!)
• 1 part fresh cream

Don't use non-fat/low-fat cream.

So shake these up with plenty of ice, double strain into your chilled cocktail glass/coupe. Optionally grind some fresh nutmeg on top and serve. This is a really delicious drink. Like its Finnish counterpart Marianne (2 cl peppermint liqueur, 2 cl crème de cacao [brown] and milk built in a tall glass), the Grasshopper is just a much more richer cocktail in general. Not drunk too many a night, they make excellent cocktails for everyone to enjoy.

Obsession

OBSESSION

Continuing with the Amarula theme, on the same evening I created another Amarula - based cocktail. This was very good but does not match with the  White Nile Martini I created before. But here goes:

• 25 ml Amarula
• 25 ml Disaronno
• 25 ml Creme dé cacao (white)
• 25 ml milk

I dipped the rim of the glass in water and then with powdered cocoa and put it in the fridge while preparing the drink. Add everything in the shaker, fill it with ice and shake it brotha!

(double) strain in a cocktail glass and add grated chocolate on top. Serve.

This cocktail was good, as mentioned before. The almondy-chocolate taste wasn't too strong thanks to the milk plus the amarula gave this cocktail a nice fruity touch. 

White Nile Martini

WHITE NILE MARTINI

Greetings again, dear friends! It has been over a month since my last update but do excuse me for this. I was in South Africa from mid-December to New Year's 2013, seeing much and experiencing more. Many of the people I talked to said I should definitely get a bottle of Amarula when I leave. And so I did. Better yet, Amarula has proven its worthiness in almost every aspect.

I said "almost" because from what I've learned, 90% of the cocktails associated with Amarula have something to do with either fresh cream or vanilla ice cream. Fair enough, this stuff tastes great with them, but it also makes it vulnerable for not being as versatile as other liquors. To really put Amarula to the test, I've made two cocktails, this one being the first. I present you with the White Nile Martini.

• 50 ml Amarula
• 25 ml Cointreau
• 25 ml Creme dé cacao (white)

For a smaller cocktail, just cut the measures in half.

I started by coating the rim of the cocktail glass first with water, then with powdered cocoa and putting it in the fridge to cool. Add the ingredients in a cocktail shaker, add plenty of ice and shake shake shake! Strain into a cocktail glass. You can leave the cocktail without decoration, use grated chocolate or like in this version use a wafer.

Wow. Just wow. This really hit the spot! This drink had a great orange-chocolaty taste and reminded me of a chocolate we have in Finland! An excellent cocktail and a superb taste!

I tip my hat to you, Amarula.

Jellyfish shot

JELLYFISH SHOT

Another shot at your disposal! I present you with the Jellyfish shot! I got this recipe from TipsyBartender and thought "why the heck not?" Looking kind of like the Alien Brain Hemorrhage, layered shots like these are

1. fun to make

2. beautiful

3. good in taste, in a weird way

What you need is:

• 2 cl creme de cacao
• 1 cl of amaretto
• 2 cl of baileys
• a few drops of grenadine

Add about half a shot glass with the creme de cacao. The gently pour the amaretto on top of it to create a layer. After that make another layer of baileys on top of those. Create the jellyfish by adding a few drops of grenadine on the shot. The amount I used was roughly a tea spoon.

Taste-wise...well kind of a mish-mash. Baileys was very dominant as well as the end grenadine. But want to impress your friends (again) with layered shot? Totally worth it.

Chocolate Baileys Martini

CHOCOLATE BAILEYS MARTINI

To all of you chocolate-drink lovers, here's a real treat! Given this drink is not a martini per se, but it sure tastes good! What you need:

• 4cl Baileys Irish Cream
• 2cl creme de cacao (white)
• 2cl vodka
• 2cl fresh cream
• chocolate powder for decoration

Put the cocktail glass in the fridge (or freezer) beforehand. In a cocktail shaker, combine the first four ingredients, add plenty of ice and shake it but don't break it! Double strain the drink into your chilled glass and lastly decorate your cocktail with chocolate powder. Optionally, chocolate flakes work perfectly as well!

Tastes strong, creamy and extremely chocolately! A perfect after dinner drink or with your favorite dessert. When I had a friend couple over for a pleasant evening the other day, I served this with some crème brûlée. Satisfaction guaranteed!