Layered cocktails

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To me there is something pleasing about getting layered cocktails served. I think the visual appearance makes it fun and vibrant.

I often use Butterfly pea flower infused gin, when I make layered cocktails. You can infuse any type of clear liquid with these flowers to obtain the colour, or you can buy one of the well-known gin brands which makes them.

If you are looking in the purple / blue scale of colours to serve in layers, you can also look after blue curacao which comes in both liqueur and syrup or “Iovem liqour” (used in one of the recipes below).

If you decide to build your own cocktail in layers, always think about densities, because it will decide what liquid goes on top or bottom.

Butterfly pea flower also reacts to acidity, making it change colour, keep that in mind if you add something that is sour / contains acidity like lemon or lime. To see the effect, I recommend a “magical” Gin & tonic with butterfly infused gin, the gin will change colour once you add the tonic.

I have provided a handful of layered cocktails including a guide on: How to infuse gin with butterfly pea flower.


HOW TO INFUSE GIN WITH BUTTERFLY PEA FLOWER:

1: Pour 0.7L gin in a container, add 10 butterfly pea flowers.

2: Save the empty gin bottle for later.

3: Stir every hour to the colour is how you prefer, takes 3-4 hours.

4: Strain the infused gin into the empty bottle with a funnel.

5: Now you have infused your own gin, ready to serve, enjoy!


Layered cocktails - brand meister

Brand meister

  • 50 ml gin BPF infused (floated)
  • 20 ml fresh organic lemon juice
  • 20 ml Lillet blanc
  • 15 ml elderflower liqueur
  • 1 bar spoon simple syrup
  • Cucumber 1 slice, 2 mint leaves

Method: Muddle cucumber & mint, shake with ice. Double strain into a chilled glass with ice, float with gin


Garnish: Cucumber, mint & dehydrated lemon


Layered cocktails - lille gt

Lille GT

  • 40 ml gin BPF infused (floated)
  • 10 ml lillet blanc
  • 10 ml homemade elderflower cordial
  • Indian tonic

Method: Build in a chilled glass. Add lillet and elderflower cordial – stir. Add ice, top with tonic, float with gin

Garnish: Dehydrated lemon & butterfly pea flowers


Layered cocktails - lightning

Lightning

  • 30 ml aged apple brandy
  • 30 ml scotch
  • 25 ml Iovem liqour (floated)
  • 25 ml fresh organic lemon juice
  • 20 ml homemade demerara syrup
  • Dash abbotts bitters

Method: Shake with crushed ice & pour into a chilled glass, top with more crushed ice and float with liqour

Garnish: Dehydrated apple, slice of ginger & glass straw


Layered cocktails - g&v gt

G&V GT

  • 40 ml BPF infused gin (floated)
  • 10 ml white vermouth
  • 10 ml grapefruit liqueur
  • Dash grapefruit bitters
  • Peach tonic

Method – Build in a chilled glass. Add vermouth, grapefruit liqueur and bitters – stir. Add ice, top with tonic, float with gin

Garnish – Dehydrated grapefruit & rosemary


Layered cocktails - rooftop pool

Rooftop pool

  • 50 ml BPF infused gin (floated)
  • 25 ml fresh organic lemon juice
  • 20 ml pineapple cordial homemade
  • 15 ml amaretto

Method: Shake with ice & double strain into a chilled glass with ice, float with gin

Garnish: Pineapple lolly & flower


Copyright © 2018-2021 All rights reserved to @cocktailpete

New Year Cocktails

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New Year’s Eve is approaching, do you have your new year cocktails ready ?.

The book “2020” is turning it’s last pages, and what a year it’s been! I think we can all agree on that.

The biggest topic of them all in 2020, have been the COVID-19 pandemic, and for many American citizens the US presidential election as well. Even though I live in Europe, I followed the election from distance and found it very interesting.

People and companies all over the world, have been affected by the COVID-19 pandemic and it has been tough for many industries. Working full time in the hospitality industry, I’ve seen how the pandemic have impacted this industry. I’m happy to see the how companies, bars and restaurants have invented new creative ways to make sales and help each other to get through these difficult times.

Hopefully we are entering the final stages of the COVID-19 era, so things can get back to “normal” and we can see “the light at the end of the tunnel” (go get drunk at bars).

New year, new beginning, new goals

Many of us have New Year resolutions. Whether yours is dropping weight, start exercising, or something else, a new year is a great opportunity to start chasing your dreams. I hope that you will achieve all of your goals for 2021!

I’m wishing you, your friends and family all the best for 2021!

New Year Cocktails Recipes

I have made some delicious New Year’s Eve cocktail recipes, that I hope you will get to enjoy this festive day, or any other day as a matter of fact.

Vesper royal

60 ml Gin butterfly pea flower infused
30 ml White vermouth
Champagne

Method: Stir over ice & strain into a chilled glass. Top with champagne
Garnish: Lemon peel

new year cocktails - royal daisy

Royal daisy

50 ml Gin
25 ml Fresh organic lemon juice
10 ml Homemade orange syrup
10 ml Grenadine
Champagne

Method: Shake with ice (except champagne) fine strain into a chilled glass. Top with champagne
Garnish: Lemon peel


new year cocktails - royal faroe

Royal faroe

40 ml Vodka
20 ml Fresh organic lemon juice
20 ml Homemade mint syrup
Dash balsamic vinegar
1 strawberry
Champagne

Method: Muddle strawberry, shake with ice (except champagne) fine strain into a chilled glass. Top with champagne
Garnish: Lemon peel, strawberry & strawberry lolly

new year cocktails - fresh & royal

Fresh & royal

60 ml Gin
20 ml Gresh organic lime juice
20 ml Homemade mint syrup
Dash peppermint bitters
Champagne

Method: Shake with ice (except champagne) fine strain into a chilled glass. Top with champagne
Garnish: Mint & lime peel


new year cocktails - cuban

Cuban

50 ml Rum from Cuba
25 ml Fresh organic lime juice
15 ml Homemade mint syrup
Dash daiquiri & peppermint bitters
Champagne

Method: Shake with ice (except champagne) fine strain into a chilled glass. Top with champagne
Garnish: None

new year cocktails - german 75

German 75

30 ml Gin
15 ml Vermouth rose
15 ml Fresh organic lemon juice
Champagne

Method: Shake with ice (except champagne) fine strain into a chilled glass. Top with champagne
Garnish: Rhubarb

Happy new year – stay safe and healthy!

Copyright © 2018-2021 All rights reserved to @cocktailpete

Exclusive event

Ferdinands – The vermouth cocktails edition

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Recently I was invited to an exclusive online event by Ferdinands gin called “The vermouth cocktails edition” hosted by Denis Reinhardt and Mario Kappes.

During the event we were introduced to some great cocktails, all with Ferdinands dry saar gin and their line of vermouths in full focus.

Mario had prepared a line-up of some rather simple stirred vermouth cocktails for us. Find the recipes below.

When the Event started I was full of excitement. and ready to uncork the flavour of the saar.

The sound of “jingle bells” in the background from all the bar spoons stirring up cocktails

After a short introduction the liquids quickly started floating. Cocktails were mixing. The sound of “jingle bells” in the background from all the bar spoons stirring up vermouth cocktails, made the atmosphere just perfect. During these Corona times, it was pleasant to feel the cocktail passion and meet online with fellow bloggers.


Throughout the event Mario kept us entertained and educated with background stories accompanied with information about the products in scope.

“I like to have fun”

– Mario Kappes

It didn’t take long, before I had my hands full of delicious vermouth cocktails.

The cocktail that surprised me the most was Mario´s martini. I’m not very fond of martini´s in general, but this one must be one of the best I´ve ever had – if not the best!

Negroni is one of my preferred classic cocktails, especially when it contain Ferdinands red vermouth. I simply just love the vermouth and I sure loved this negroni too. I really recommend you to try the Ferdi Negroni, (recipe below).

The cocktail Bijou happily surprised me. It’s been a while since I last had a Bijou, and I don’t recall this cocktail being so good. My guess is the red vermouth from Ferdinands, made all the difference.

My favorite cocktail of the event was without a doubt; the Vesper royal. The Vesper royal looked appealing, crisp and delicious. I loved every sip of it! For me all the flavours harmonized perfectly, like an orchestra playing all the right tones, making the crowd smile, applaud and leaving the evening with a big smile on their lips.

During the event it was mentioned, that it´s quite some booze to put us through, but as Mario said “I like to have fun” and we sure did have a fun time.

All in all; a fantastic event in great company.

Below you´ll find four cocktails from the vermouth cocktails event.


vermouth cocktails - mario´s martini

Mario’s martini


70 ml Ferdinands dry saar gin
30 ml Ferdinands dry vermouth
Dash red wineyard peach hops bitters

Method: Stir over ice & strain into a chilled glass with ice

Garnish: Dehydrated lemon on a cocktail pick


vermouth cocktails - vesper royal

Vesper royal


60 ml Ferdinands dry saar gin butterfly pea flower infused
30 ml Ferdinands white vermouth
Champagne

Method: Stir over ice & strain into a chilled glass. Top with champagne

Garnish: Lemon peel


vermouth cocktails - negroni

Ferdi negroni


30 ml Ferdinands dry saar gin
30 ml Ferdinands red vermouth
20 ml Campari

Method: Stir over ice & strain into a chilled glass with ice

Garnish: Dehydrated lemon & bitter sweet lolly


vermouth cocktails - bijou

Bijou


60 ml Ferdinands dry saar gin
20 ml Ferdinands red vermouth
20 ml Green chartreuse
Dash riesling quince bitters

Method: Stir over ice & strain into a chilled glass with ice

Garnish: Lemon peel & maraschino cherry


Copyright © 2018-2021 All rights reserved to @cocktailpete

Pouring Cocktails

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Motion photography is something I love, whilst shooting pictures of pouring cocktails is one of favorite types of shots to take. The visual appearance, motion and life it creates in the pictures are amazing.

Prior to your pour shot, decide if you want the liquid partly poured in the picture or if you want the very first drop captured. Of course, you can also capture both. I start taking pictures when the liquid is halfway in the glass and continue to capture until the last drop.

Taking pictures while pouring cocktails “Pour shots” takes practice, but everything does. They can also be a bit frustrating when they don’t go well, and you can’t go back and pour the cocktail again. If you’re new to pour shots, try practicing pouring water, coffee or juice into a glass again and again, until you have the skills you desire.


Recipes

For this post I have choosen four of my latest pour shots.

pouring cocktails - agave fizz

Agave fizz

25 ml tequila blanco
20 ml agave gin
20 ml homemade pink grapefruit syrup
1 bsp lime cordial
Crisp sparkling soda water

Method: Build in a chilled glass (add ice and first four ingredients, stir and top with soda water)
Garnish: Dehydrated grapefruit & lime peel

pouring cocktails - pump´in fashioned

Pump´in fashioned

60 ml bourbon
10 ml pumpkin syrup homemade
1 bsp apple cuvee
Dash apple, lemon & thyme bitters

Method: Stir over ice & strain into a chilled glass with ice
Garnish: Dehydrated apple & cocktail pick

pouring cocktails - coco loco

Coco loco

60 ml coconut infused rum
30 ml fresh organic lime juice
15 ml homemade demerara syrup
1 bsp pineapple syrup
dash daiquiri bitters

Method: Shake with ice & double strain into a chilled glass
Garnish: Lime peel, mint and a coconut shell, with pineapple soaked in rum

pouring cocktails - wildish

Wildish

50 ml gin BPF infused
25 ml dry vermouth
1 bsp creme de violette
1 bsp homemade elderflower cordial
dash lavender bitters

Method: Stir over ice & strain into a chilled glass
Garnish: Lavender

How do you capture pour pictures ? Please share tips / tricks / recommendations in a comment below.

Copyright © 2018-2021 All rights reserved to @cocktailpete

Negroni

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The Negroni template is a template I really like and enjoy to experiment with in all kinds of combinations.
In this post I have picked three negroni cocktails with different expressions and visual appearances, of this well known classic cocktail. I have served all three negronis in my squared glass.

I love to serve Negroni in my square glass. I get a lot of questions about this particular square glass, I bought in a second-hand store close to where I live. I often visit second-hand stores to find new glassware and bar gear. Second-hand is good for the global environment and they often supports a good cause.

My local second-hand store fight against poverty and support the vulnerable people in Asia, Africa, Middle East & Denmark. By shopping locally, I found the most popular and liked glass in my collection, and supported a good cause – What’s not to like?


Negroni Recipes

Negroni - tropical negroni

Tropical negroni

30 ml coconut infused rum
30 ml pineapple infused campari
30 ml red vermouth
Dash angostura bitters

Method: Stir over ice & strain into a chilled glass with ice
Garnish: Roasted coconut chips and bitter sweet lolly

Negroni - Tuscan

Tuscan

30 ml gin
30 ml campari
15 ml aperol
15 ml red vermouth
10 ml homemade red wine syrup

Method: Stir over ice & strain into a chilled glass with ice
Garnish: Bitter lolly and torched rosemary

Negroni - Piña negroni

Piña negroni

30 ml rum pineapple infused
30 ml campari coffee infused
30 ml red vermouth
dash angostura bitters

Method: Stir over ice & strain into a chilled glass with ice
Garnish: Dehydrated pineapple & mint


Red wine syrup

I used red wine from Tuscany

1 : Boil down red wine in a saucepan to around 1/3 and remove from heat
2 : Add 2/3 sugar as there is liquid, stir until dissolved and chill
3 : Ready to use


Copyright © 2018-2021 All rights reserved to @cocktailpete

Tiki cocktails

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I enjoy crafting Tiki cocktails with all kinds of flavour combinations, as they are vibrant, fresh and fruity. Tiki cocktails are often served over crushed ice, which makes them ice cold and refreshing.

I absolutely love to experiment with Tiki garnish. The term “less-is-more” should not be used whilst garnishing a tiki cocktail. Go wild, have fun and enjoy!

You can use all kinds of spirits for your Tiki cocktails, however Rum is obviously the most used base spirit. In this post, I will display some Tiki recipes with different spirits.


Glass straw

Many of my tiki cocktails are enjoyed with an eco friendly glass straw from Surfsidesips. I truly recommend this product, and by using (THIS LINK) you get 20% off at checkout.

Advertisement as I get a small commision when you buy using this link.


Tiki cocktails

Tiki cocktails - Thikey
Thikey

50 ml whiskey
30 ml fresh organic lime juice
20 ml whiskey liqueur
20 ml homemade pink grapefruit syrup
Dash abbotts bitters

Method: Shake with crushed ice & pour into a chilled glass topped with more crushed ice
Garnish: Lime peel, dehydrated grapefruit and cinamon stick

Tiki cocktails - Mexican pool
Mexican Pool

60 ml tequila blanco
30 ml fresh organic lime juice
15 ml falernum
15 ml blue curacao
Dash grapefruit bitters

Method: Blend with ice & pour into a chilled glass
Garnish: Dehydrated lime & mint

Tiki cocktails - Contiki
Contiki

60 ml cognac
30 ml fresh organic lime juice
20 ml orgeat
15 ml falernum
Angostura bitters (floated)

Method: Shake with crushed ice & pour into a chilled glass, top with more crushed ice
Garnish: Lime peel, toasted coconut and dehydrated pitahaya

Tiki cocktails - Thunderstorm
Thunderstorm

70 ml rum Bonpland XO
30 ml fresh organic lime juice
20 ml cointreau
15 ml pink grapefruit syrup homemade
10 ml passionfruit syrup
Angostura bitters (floated)

Method: Shake with crushed ice & pour into a chilled glass, top with more crushed ice
Garnish: Dehydrated grapefruit, dehydrated orange & lemon balm

Have you tried to make tiki cocktails with other spirits than rum?

Tell me about your experiences in the comments below.

Copyright © 2018-2021 All rights reserved to @cocktailpete