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.
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
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.
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.
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
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
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.
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
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:
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
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
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
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
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
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
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
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
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
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
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
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