cordial Archives - Cocktailpete

5. February 20215. February 2021

Layered cocktails

This blog post contains advertisement

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!

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

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

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

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

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

8. November 202031. January 2021

Pouring Cocktails

This blog post contains advertisement

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.

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

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

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

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.

8. November 202031. January 2021

Dessert cocktails

This blog post contains advertisement

Lately I have been working on some fun dessert cocktails with meringue. I accidentally stumbled upon the idea of using Italian meringue to top on cocktails. Once I tried it, I was sold!

Some of my dessert cocktails are inspired by tasty well-known cakes such as Lemon Pie and “Grandpa’s beard”. “Grandpas beard” cake is a classic Danish cake with three layers: spongy cake, raspberry jam and meringue on top.

I have used less sugar/liquor in my dessert cocktails, as the meringue adds the perfect balance of sweetness.

Italian Meringue is particularly perfect to top on cocktails, as the meringue stays on top of the liquids. The eggs in Italian meringue are definitely NOT cooked, so if you are squeamish about using uncooked eggs in desserts, I suggest you use whipped cream instead.

Italian meringue recipe

I recommend using a KitchenAid/mixer for this recipe, as it will provide the best result.

100 g sugar
40 ml water
40 g pasteurized egg whites
Pinch vanilla sugar
Tiny pinch salt
(Tiny pinch of grated cinnamon for the cinnamon meringue)

1: Whip egg whites in a bowl, until its firm enough to turn the bowl upside down, while the egg whites stays in the bowl
2: Put sugar, water, salt & vanilla sugar in a sauce pan and gradually turn the heat up to medium / high, let it boil until it reach 116 degrees Celsius and remove the pan from the heat
3: Pour the sugar mass very slowly in the egg whites, only a little at a time, while constantly whipping
4: Keep whipping until the consistency is firm enough (have patience, it takes a little time; approx. 10 min)
5: Place it in the fridge for 2 hours before use.

Now you are ready to put the meringue in a piping bag and use it to top your cocktails.

Try these dessert cocktails recipes if you have a sweet tooth and like to play in the Sweet universe of cocktails.

Dessert cocktails recipes

Lemon pie

30 ml vodka
30 ml licor 43
20 ml limoncello
20 ml fresh organic lemon juice
Dash vanilla bitters
Fresh made italian marengue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: None

Strawberry meringue

40 ml vodka
30 ml strawberry pure homemade
20 ml fresh organic lemon juice
20 ml licor 43
Dash vanilla bitters
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freezedried & dehydrated strawberries

Spiced orange cake

50 ml spiced rum (with a good spice to it)
50 ml fresh organic orange juice
30 ml fresh organic lime juice
15 ml cointreau
10 ml aperol
Dash winter bitters
Freshly made cinnamon italian meringue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Dehydrated orange, cookie and a cinnamon stick

Apple & caramel cake

50 ml apple gin
30 ml fresh organic lime juice
20 ml salty caramel liqueur
10 ml apple & caramel syrup homemade
Dash vanilla & ginger bitters
Homemade italian meringue

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freeze dried apple, dehydrated apple and a cookie

Grandpa´s beard

40 ml vodka
30 ml raspberry pure homemade
20 ml fresh organic lemon juice
10 ml chambord
10 ml licor 43
Dash liqourice bitters
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Freezedried raspberries

Apple pie

50 ml apple gin
25 ml fresh organic lemon juice
15 ml licor 43
10 ml ginger liqueur
10 ml apple syrup
Italian cinnamon meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Dehydrated apple, cookie and cinnamon stick

Lime is the key

60 ml gin (lime forward)
30 ml fresh organic lime juice
20 ml lime cordial
10 ml licor 43
1 bsp suze
Italian meringue homemade

Method: Shake with ice & double strain into a chilled glass, top with meringue and torch it
Garnish: Grated lime peel and a cookie

I Hope this post inspires you, to create your own signature dessert cocktails. I would love to hear about your experience with my recipes in the comments.