Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. By the 1860’s, however, a cocktail frequently included a liqueur. The first publication of a bartenders’ guide which included cocktail recipes was in 1862 – How to Mix Drinks;
The Bon Vivant’s Companion, by “Professor” Jerry Thomas.
Classic Cocktails
Tiki Cocktail
The history of Tiki drinks can be traced back to the 1930s, when a man named Don Beach opened the first Tiki bar in Hollywood, California. Don was inspired by the Polynesian culture that he had experienced while travelling in the South Pacific. To recreate the flavors that he experienced in Hawaii, Don mixed rum with fresh fruits, such as pineapple and guava.
RECIPE :
- 30ml Tikilovers Pineapple Rum.
- 20ml Tikilovers 57% Rum.
- 25ml The Bitter Truth Golden Falernum Liqueur
- 25ml Lime juice.- 10-15ml Passion Fruit Syrup.
- 5 dashes The Bitter Truth Creole Bitters.
Shake all but bitters with crushed ice / Open Pour in Tiki Coupe / Float Bitters / Garnish and decorate / Drink.
Margarita
Daniel “Danny” Negrete is said to have created the drink in 1936 when he was the manager of Garci Crespo Hotel in Puebla, Mexico. His girlfriend, Margarita, apparently liked salt in her drinks and the story goes that he created the drink for her as a present.
RECIPE:
– 1 part Cazadores Tequila
– ½ part triple sec liqueur
– ½ part lime juice.
– 1 lime wedge.
– Salt.
METHOD
Chill your glass, Put lots of ice and all of the ingredients into a shaker, then shake hard, Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt. Double strain the mix into the glass and ENJOY your drink!
Cori and the Cumber
Tipple of the day is a shaken badboy build around cucumber using delicious Danish cucumber gin as the base pairred with fresh cucumber, white vermouth, mint syrup and a healthy dash of coriander bitters lemon juice to balance out the sweetness and give it a fresh touch enjoy.
– by Peter Povlsen
RECIPE :
– 50 ml Radius Distillery Cucumber & Lemongrass Gin Batch 22.
– 20 ml White Vermouth.
– 20 ml Fresh organic lemon juice.
– 10 ml Mint syrup.
– Dash of Bob’s Coriander Bitters.
– Cucumber.
METHOD :
Add some fresh diced cucumber to a shaker and muddle. Add the rest of the ingredients and fill shaker with ice. Shake it well and double strain into a chilled glass with a big rock of ice. Garnish with dehydrated lemon, cucumber and a sprig of mint.
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