The last word – an IBA official cocktail listed under the “The unforgettables” category and a prohibition era cocktail.
First served at the Detroit Athletic Club, in 1915. The Last Word was created just before the start of the prohibition. Consisting of four ingredients measured in equal parts. Gin, freshly squeezed lime juice, green chartreuse and maraschino. It’s a super delicious and easy cocktail, I can recommend to try the orginal recipe, and if you feel like taking it to a new level, I have provided some tasty twists on the original recipe, that you should give a try. Below you’ll find five of my twist on the last word cocktail.
Negroni is a personal favorite of mine, and in this post it will be all about dessert negroni´s, where I played with the template to make these perfect after dinner negroni serves, or when your just in the mood for a delicious dessert styled negroni.
If you like me enjoy a delicious negroni, desserts and sweet things, then I have the perfect treats for you right here. I have provided some amazing and great tasting dessert negroni´s for you to try. I’m sure that if you serve these after a family dinner og when you’re having guests over for dinner, they will be amazed how good they taste and looks.
Remember these are not just for after dinner serves, but can be enjoyed any time of the day, both by yourself or in good company with friends or family.
Cheers & enjoy!
Dessert negroni – recipes
Cask & coffee
30 ml Cask aged gin 20 ml Campari 20 ml Vermouth rosso 10 ml Coffee liqueur 10 ml Amaretto
Method: Stir over ice and strain into a chilled glass with ice Garnish: Coffee beans, cocktail pick and a dehydrated orange
Royal chocolate negroni
35 ml Cask aged gin 25 ml Sweet vermouth 25 ml Campari 1 bsp Chocolat royale Dash chocolate bitters
Method: Stir over ice and strain into a chilled glass Garnish: Bittersweet lollipop and a orange chocolate
40 ml Cask aged gin (Kalevala) 30 ml Red vermouth 20 ml Coffe & pineapple infused campari 1 bsp Licor 43
Method: Stir over ice and strain into a chilled glass with ice Garnish: Dehydrated orange and a cocktail pick
30 ml Gin with roasted coffee beans and smoked juniper 30 ml Sweet vermouth 20 ml Campari coffee infused 10 ml Espresso liqueur Dash orange bitters
Method: Stir over ice and strain into a chilled glass with ice Garnish: Cocktail pick, coffee beans and orange dust
30 ml Rum vanilla shake cask aged 20 ml Coffee infused campari 15 ml Red vermouth 15 ml Tiramisu liqueur 10 ml Aperol 1 bsp Licor43 coffee infused
Method: Stir over ice and strain into a chilled glass Garnish: Maraschino cherry on a cocktail pick and a flower
Double & half negroni
15 ml Cask aged gin 15 ml Gin with roasted coffee beans and smoked juniper 15 ml Campari coffee infused 15 ml Aperol 15 ml Red vermouth 15 ml Tiramisu liqueur
Method: Stir over ice and strain into a chilled glass with ice Garnish: Dehydrated orange and coffee beans
Martinez – a true classic that’s listed under the IBA official cocktail under “the unforgettables”.
A cocktail widely known to be the precursor to the Martini, and it appears that the recipe came off a riff on the whiskey based Manhattan cocktail. The Martinez cocktail was originally made with genever / jenever or old tom gin, but most of todays modern serves are made with london dry gin.
Martinez is a cocktail template I enjoy alot to use, the combination of gin and vermouth is such wonderful combo. The modifyer in form of a sweetener and the choice of bitters, to match the gin and vermouth, is where I often make changes when I stir up a tasty Martinez cocktail to match my desired preferences.
Below I have provided three Martinez styled cocktails, that I wish that you’ll give a try. I really enjoyed these three serves and I wish that you’ll spoil yourself too, by stirring up these amazing cocktails too.
Old fashioned is a true iconic classic, and a cocktail every connoisseur should enjoy once in a while with a good quality bourbon or whiskey being rye, whiskey, whisky, or something new and modern like these wonderful serves provided in this post.
The thing I like the most about old fashioned, is that you get a true feel of the spirit and most of the time I just want to support the notes from the spirit with the sweetener, bitters or use a small amount of modifyers which compliments the spirit. To me an old fashioned is all about the spirit, being in full focus.
Below you’ll find five delicious modern variations of an old fashioned cocktail, that I think you should give a try.
Blue cocktails are fun vibrant and eye catching. These funky and often fruity cocktails are a perfect way to get your summer blues started.
I love experimenting with the visuals, to make eye catching cocktails, and blue cocktails are some of my favorites. They always seem to draw peoples attention, make them curious and has a “wow” effect.
If you want to make mesmerizing blue cocktails, a good way to start is to aquire a bottle of curacao blue, this will turn your cocktail into a beautiful blue serve, and works perfectly well as a substitute for cointreau or orange liqueur in your tropical and fruity blue drinks, to make them sparkle like the deep blue salty sea water.
In this post I want to display two vibrant, fun and delicious blue cocktails I have made, which I served “slushed ice style”. Both are perfect cocktails to enjoy on the pation in the summer, or just when you want a ice cold, delicious and fruity sip. Try them out – you won’t regret it.
Do you have any favorite, funky, fun and fruity blue sips you want to share with me ? tell me about it in the comments below.
Cheers & enjoy !
Blue cocktails – recipes
30 ml Tequila blanco 30 ml Agave gin 30 ml Fresh organic lime juice 15 ml Falernum 15 ml Curacao blue Dash orange bitters
Method: Blend all ingredients with ice to slush ice consistency & pour into a chilled glass Garnish: Dehydrated orange, lime peel & glass straw
40 ml Tequila blanco 20 ml Fresh organic lime juice 20 ml Cointreau 10 ml Curacao blue 10 ml Agave syrup Dash margarita bitters
Method: Blend all ingredients with ice to slush ice consistency & pour into a chilled glass Garnish: Dehydrated orange, lime peel & mint
Dry, wet, shaken or stirred ? Vodka or Gin ? Lemon or Olive ? There are so many ways to make a martini, and the same amount of personal opinions on what’s right or wrong. Here is my preferences:
Generally I prefer a wet styled gin martini, with expressed lemon peel or fresh peel / deydrated wheel on the side or as garnish, so I can choose if I want to add it or not.
That being said, you should always do what feels right for you, and make your martini how YOU think it’s best for the flavour profile you desire. For that reason I’ve made a handful of different martinis (see recipes below) – or at least recipes I categorise as a martini cocktail, to prove that a martini can take you in very different directions.
I hope this post inspires you to experiment with the martini template, and helps you find the perfect martini, that you always dreamt about.
Cheers & happy stirring!
60 ml Gin 30 ml Iovem liquor Dash riesling quince bitters
Method: Stir over ice and strain into a chilled glass Garnish: Lemon peel and a cocktail pick
70 ml Gin 30 ml Dry vermouth Dash red wineyard peach hop bitters
Method: Stir over ice and strain into a chilled glass Garnish: Dehydrated lemon and a cocktail pick
30 ml Gin 30 ml Red vermouth 15 ml Aquavit 15 ml Benedictine D.O.M Dash abbotts bitters and orange / mandarin bitters
Method: Stir over ice and strain into a chilled glass Garnish: Orange dust and a cocktail pick
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