The sexpert – a sexy tropical cocktail

The sexpert cocktail

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The sexpert

Whenever I see a tiki styled or tropical recipe, that doesn’t use rum, it gets my interest. Don’t get me wrong, it’s not that I don’t like tiki or tropical cocktails with rum, I really do, but when I see these types of serves, I would expect rum to be the main spirit in the recipe. Most of these cocktails use rum as their main spirit, so whenever I see a concoction that doesn’t use rum as the base spirit it gets my interest.

This recipe also caught my attention, using a split of pisco and gin as the spirit base. The taste is bright and tropical with earthy and floral flavour notes from the pisco. Citrus, clove and almond from the falernum, with a little touch of spices added from the gin botanicals.

The original recipe uses 6 drops Bittermens Burlesque Bitters, if you don’t have Burlesque bitters at hand, other fruit bitters can be used as a substitute.

The cocktail recipe can be found on page 137 in the book “Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki” by Martin Cate & Rebecca Cate. Made for the launch party of Susie Bright’s book – at the Smugglers Cove bar in 2011. The book get’s my recommendations, it has good descriptions, delicious cocktails and very usefull information about the tiki culture in general.


The sexpert

45 ml Pisco
15 ml Gin
15 ml Fresh organic lemon juice
15 ml Passionfruit syrup
15 ml Falernum
6 drops Bittermens Burlesque Bitters

Method: Shake with ice and fine strain into a chilled glass with ice

Garnish: Dehydrated lemon and a orchid

The sexpert cocktail

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Copyright © 2018-2021 All rights reserved to @cocktailpete

Cosmopolitan – how to make a beautiful cosmo cocktail

Cosmopolitan


1934 Cosmo

1934
Cosmo

Cosmo


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Cosmopolitan

Also known as a “cosmo”. A cocktail I believe gained a massive popularity boost from the Sex & the city series and must have been one of the most popular cocktails world wide, at the time the show was live. The more well known version of a cosmopolitan (cosmo) uses a mix of vodka, cointreau, lime and cranberry and is a IBA official contempoary classic. There are many variations and opinions on how a cosmopolitan should be served, but one thing almost all of them have in common, is the mix of flavours.

Did you know there is a much older version of a cosmopolitan that utilises gin ?

1934

The regular cosmo is broadly know to be a modern cocktail creation, however there is a cosmo recipe also called “Cosmopolitan daisy” which shows in the book “Pioneers of mixing at elite bars 1903-1933” that was published in 1934.

Below you’ll find my take on both versions of a cosmopolitan cocktail. Hope you take the time to create and try both of these recipes. I did make both, and im not in doubt which one is my favourite. The 1934 Cosmopolitan is my preferred serve of a “cosmo”.

If you do, try both versions, then I would love to hear your oppinions about them, in the comments below.

1934 Cosmopolitan

1934


1934 Cosmopolitan

60 ml Gin
25 ml Fresh organic lemon juice
15 ml Raspberry syrup
10 ml Cointreau
Dash orange bitters

Method: Shake with ice and fine strain into a chilled glass
Garnish: Orange peel and a cosmo lollipop

Cosmopolitan

Cosmo


Cosmo

30 ml Vodka
30 ml Cointreau or triple sec
40 ml Cranberry juice homemade
10 ml Fresh organic lime juice
Dash orange and mandarin bitters

Method: Shake with ice (except cranberry juice) and fine strain into a chilled glass. Float with cranberry juice
Garnish: Dehydrated orange

Check my recents posts (click here)

Copyright © 2018-2021 All rights reserved to @cocktailpete

January 1st

I hope you had the most wonderful new years eve, and got well into the new year.

Today you might need something up-lifting for your hangovers. Spoil yourself with a delicious cocktail with one of these recipes. Below you´ll find two cocktail recipes for you to try, with syrup which you can make with the left overs of champagne from last night.

I wish you all the best for 2021.


champagne syrup - champ daq

Champ daq

50 ml rum marti plata
25 ml fresh organic lime juice
20 ml champagne syrup homemade
Dash daiquiri bitters

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

Garnish: Dehydrated pineapple, lime peel & rum/lime/mint lollipop

champagne syrup - fizz of champs

Fizz of champs

50 ml gin BPF infused
25 ml fresh organic lemon juice
20 ml champagne syrup homemade
Sparkling water

Method: Shake with ice & double strain into a chilled glass with ice, top with sparkling water

Garnish: Lemon peel


Champagne syrup

  • 1 part champagne
  • 1 part sugar

Bring champagne to the boil, and let it reduce a little. Take off heat and add sugar. Stir to the sugar is dissolved. Let it chill and it’s ready to use.


Gin & Tonic

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Gin & tonic – Endless combinations and possibilities to tweak and experiment with. Gins, tonics, modifiers or not, this gives so many options to play around with making just the right G&T for YOU.

I really like to experiment with gin & tonics, in form of flavour combinations, and colours. It’s fun and there is just something pleasing about using a butterfly pea flower infused gin, because of the stunning visual presentation.

In this post I will show you some of the recent GT´s I’ve made in the autumn season.


Gin & tonic Recipes

These well crafted cocktails will leave your guests amazed:

gin & tonic - apple fizz

Apple fizz

50 ml apple gin infused with butterfly pea flower (floated)
15 ml fresh organic lemon juice
15 ml green apple syrup
Dry tonic water

Method: Build in a chilled glass (add ice, lemon juice & syrup, stir, top with tonic, float gin)
Garnish: Dehydrated apple & rosemary

gin & tonic - docs gt

Docs GT

50 ml butterfly pea flower infused apple gin (floated)
10 ml homemade elderflower cordial
1 bsp green tea concentrate
Dry tonic

Method: Build in a chilled glass (add ice, elderflower cordial & tea concentrate, stir, top with tonic, float gin)
Garnish: Dehydrated apple

gin & tonic - peach pit

Peach pit

45 ml gin infused with butterfly pea flower (floated)
10 ml peach liqueur
10 ml grapefruit liqueur
Dry tonic

Method: Build in a chilled glass (add ice, peach & grapefruit liqueur, stir, top with tonic, float gin)
Garnish: Dehydrated peach & rosemary

Blue Circus

45 ml butterfly pea flower infused gin
15 ml red vermouth
10 ml peach liqueur
tonic water

Method: Build in a chilled glass (add ice, vermouth & liqueur, stir, top with tonic, float gin)
Garnish: Dehydrated peach & rosemary

Mead & Flower

50 ml butterfly pea flower infused gin (floated)
15 ml limoncello
10 ml elderflower mead
Elderflower tonic

Method: Build in a chilled glass (add ice, limoncello & mead, stir, top with tonic, float gin)
Garnish: Dehydrated peach & green leafs

gin & tonic - DR P´s GT

DR Ps GT

40 ml gin
10 ml red vermouth
10 ml aperol
Grapefruit tonic

Method: Build in a chilled glass (add ice & first three ingredients, stir and top with tonic)
Garnish: Dehydrated orange & rosemary

gin & tonic - c-vitamin

C-Vitamin

50 ml butterfly pea flower infused gin (floated)
10 ml limoncello
10 ml blood orange cointreau
Grapefruit tonic

Method: Build in a chilled glass (add ice, limoncello & blood orange cointreau, stir, top with tonic, float gin)
Garnish: Dehydrated grapefruit & rosemary

Tell me about your favorite GT combination in the comments below.

Copyright © 2018-2021 All rights reserved to @cocktailpete

Zesty cocktails

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When studying the art of photography zest shot / zesty cocktails is a great lesson. I have lately developed my photography skills by capturing expressed citrus zest in my cocktail’s pictures. Citrus zest provides the pictures and the cocktails with extra flavour, smell and grace.

Here are my advices for your zesty cocktails – Plan your cocktail in advance, so you have time to buy fresh nonorganic citrus fruits. You need nonorganic, “firm” and not too ripe citrus fruits to get the best zest results. I normally buy organic citrus whenever it’s possible, but for zest shots these are not ideal.

Wash the citrus fruit, peel and express that lovely citrus zest.

Try searching for #hitmewithyourzestshot on Instagram for more inspiration on zesty cocktails.


Zesty cocktails recipes

zesty cocktails - kornish

Kornish

50 ml kornbrand from Berliner Brandstifter
20 ml fresh organic lemon juice
15 ml vermouth rosé
10 ml strawberry syrup
dash summer bitters

Method: Shake with ice & double strain into a chilled glass with ice
Garnish: Dehydrated lemon, dehydrated strawberry and a strawberry lolly

zesty cocktails - grasping on

Grasping ON

50 ml raspberry gin
25 ml vermouth blanc
10 ml chambord
1 bsp yellow chartreuse

Method: Stir over ice & strain into a chilled glass
Garnish: Yellow garden raspberries on a cocktail pick – mist with absinthe

zesty cocktails - wildish

Wildish

50 ml gin butterfly pea flower 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

zesty cocktails - cardenal´s doza perfecto

Cardenal´s Doza Perfecto

40 ml brandy clásico
20 ml angêlus liqueur
15 ml coffee infused campari
15 ml spanish vermouth rojo
1 bsp chocolat royal

Method: Stir over ice & strain into a chilled glass
Garnish: Orange chocolate, orange peel and a dehydrated plum

zesty cocktails - bmw smash

BMW smash

55 ml whisk(e)y
25 ml fresh organic lemon juice
15 ml homemade mint syrup
1 bsp creme de mure
Blackberries from the garden

Method: Muddle blackberries, shake all ingredients with ice & double strain into a chilled glass with ice
Garnish: Lemon peel, mint & blackberry

What is your “sweet spot” camera settings to capture zesty cocktails ? Feel free to share in the comments.

Copyright © 2018-2021 All rights reserved to @cocktailpete

New York Sour

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New york sour is a well-known classic cocktail, often served with a beautiful appearance.

Classic New york sour recipe

6 cl whiskey
3 cl fresh lemon juice
2.25 cl Simple syrup
egg white
1.5 cl red wine

New York Sour Recipes

I’ve made three variations of the New york sour, with three very different visual presentations.

I’ve been playing with splash shots in two of the pictures below. Splash shots obviously leaves a great mess, however, the pictures turns out remarkable:

New York sour - NY blanc sour

NY Blanc sour

60 ml whiskey blanc
30 ml fresh organic lemon juice
20 ml simple syrup
15 ml red wine (floated)

Method: Shake with ice, double strain into a chilled glass with ice, float with red wine
Garnish: Dehydrated lemon and maraschino cherries on a cocktail pick

New York sour - Tennessee sour

Tennessee sour

60 ml Tennessee bourbon
30 ml fresh organic lemon juice
20 ml homemade red wine syrup*
1 bsp amaro
egg white

Method: Shake hard without with ice – shake with ice, double strain into a chilled glass
Garnish: Dehydrated lemon

New York sour - ny sour

NY sour

60 ml whiskey
30 ml fresh organic lemon juice
20 ml simple syrup
15 ml red wine (floated)
1/2 egg white

Method: Shake with ice, double strain into a chilled glass with ice, float with red wine
Garnish: Lemon peel and cocktail pick

How do you think I did with these splash shots?

Leave a comment with your thoughts.

Copyright © 2018-2021 All rights reserved to @cocktailpete