raspberry Archives - Cocktailpete

10. July 202110. July 2021

The last word – 5 twists on the classic cocktail

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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.

Cheers & enjoy!

The last word IBA official recipe

22.5ml gin
22.5ml lime juice
22.5ml green Chartreuse
22.5ml maraschino liqueur

The last word cocktail recipes

Fruits N Herbs

25 ml Gin
25 ml Maraschino
25 ml Artemesia liqueur
25 ml Fresh organic lime juice
1 bsp Absinthe
Fresh raspberries from the garden

Method: Shake with ice and fine strain into a chilled glass with a rim of freeze dried raspberries
Garnish: Raspberries from the garden on a cocktail pick. Mist the cocktail with absinthe

Beefy 24

25 ml Beefeater 24 gin
25 ml Amaro
25 ml Grapefruit liqueur
25 ml Fresh organic lemon juice
10 ml Memento aromatic blend

Method: Shake with ice and fine strain into a chilled glass
Garnish: Dehydrated grapefruit and a sprig of rosemary

Spying

40 ml Spy gin
20 ml Yellow chartreuse
20 ml Fresh organic lemon juice
15 ml Strawberry syrup
Dash orange bitters

Method: Shake with ice and fine strain into a chilled glass with ice
Garnish: Dehydrated lemon, dehydrated strawberry and a glass straw

30 ml Fiona gin
20 ml Fresh organic lemon juice
20 ml Red vermouth
20 ml Yellow chartreuse
Dash abbotts bitters

Method: Shake with ice and fine strain into a chilled glass
Garnish: Lemon peel, a sprig of thyme and a cocktail pick

Yellow herbs

20 ml Gin
20 ml Yellow chartreuse
20 ml White vermouth
15 ml Fresh organic lemon juice
1 bsp Peach liqueur

Method: Shake with ice and fine strain into a chilled glass with ice
Garnish: Lemon peel, dehydrated peach and a sprig of rosemary

Check my recents posts (click here)

24. April 202124. April 2021

Martinez – A classic cocktail served in new ways

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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.

Cheers & enjoy!

IBA official recipe

45 ml London Dry Gin
45 ml Sweet Red Vermouth
1 Bar Spoon Maraschino Liqueur
2 Dashes Orange Bitters

Martinez – recipes

Raspberry martinez

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 raspberries on a cocktail pick. Mist with absinthe over the cocktail

Nordic martinez

50 ml Cask aged gin
25 ml Red vermouth
1 bsp Coffee liqueur
1 bsp Maraschino
Dash chocolate bitters

Method: Stir over ice and strain into a chilled glass
Garnish: Maraschino cherry on a cocktail pick

Hey marti

50 ml Gin
15 ml Vermouth rosso
10 ml White vermouth
1 bsp Maraschino
Dash orange & mandarin bitters

Method: Stir over ice and strain into a chilled glass
Garnish: Lemon peel and a cocktail pick

Check my recents posts (click here)

8. April 20218. April 2021

White lady and gin fizz – drinks using egg white

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White lady and gin fizz are delicious classic cocktails you should try if you haven’t, here I have made five modern variations that I think you will love.

White lady and gin fizz are both popular and well known IBA official cocktails. Both using egg whites, which sits on top of the cocktail like a silky smooth and fluffy cloud.

Tip! if you dont like egg whites in your cocktails, you can leave them out. Vegan ? substitute with alternate like aquafaba. I prefer to use egg whites from fresh organic eggs, but pasteurised egg whites works just as well.

Cheers & enjoy!

Gin fizz IBA official

4.5 cl Gin
3 cl fresh lemon juice
1 cl simple syrup
Splash of soda water

White lady IBA official

4 cl gin
3 cl Triple Sec
2 cl lemon juice

White lady and gin fizz – recipes

Rhubarb fizz

40 ml Gin
20 ml Fresh organic lemon juice
20 ml Homemade garden rhubarb syrup
10 ml Aperol
Egg white organic
Sparkling water – homemade

Method: First shake hard without ice (without sparkling water). Then shake with ice until chilled and fine strain into a chilled glass. Top with a splash of sparkling water
Garnish: Edible gold dust and garden rhubarb

Blue lady

60 ml Gin butterfly pea flower infused
22.5 ml Cointreau
22.5 ml Fresh organic lemon juice
10 ml Blue curacao
Egg white organic

Method: First shake hard without ice. Then shake with ice until chilled and fine strain into a chilled glass
Garnish: Dehydrated lemon and small blue flowers

Bberry fizz

50 ml Gin
25 ml Fresh organic lemon juice
20 ml Currant liqueur
Blueberries
Egg white
Sparkling water – homemade

Method: Muddle blueberries and shake all ingredients hard without ice (except sparkling water). Then shake with ice until chilled and fine strain into a chilled glass. Top gently with a splash of sparkling water
Garnish: Sprig of mint and freeze dried blueberries

Floral lady

60 ml Gin butterfly pea flower infused
30 ml Fresh organic lemon juice
20 ml Creme de violette
Dash lavender bitters
Egg white organic

Method: First shake hard without ice. Then shake with ice until chilled and fine strain into a chilled glass
Garnish: Small blue flowers

Red lady

50 ml Gin
25 ml Fresh organic lemon juice
10 ml Yellow chartreuse
10 ml Grenadine
10 ml Raspberry syrup
Egg white organic

Method: First shake hard without ice. Then shake with ice until chilled and fine strain into a chilled glass
Garnish: Dehydrated lemon and freeze dried raspberries

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21. February 202128. February 2021

Cosmopolitan – how to make a beautiful cosmo cocktail

Cosmopolitan

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

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

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

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17. February 202117. February 2021

Gin basil smash – smashing cocktail recipes

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Gin basil smash

A modern gin cocktail. Originally named Gin Pesto, created by Jörg Meyer in the summer of 2008.

The original recipe states the basil has to be muddled, which also gives it a more vibrant and green color. I prefer to give the basil a good bash, and shake it with all the other ingredients. This way you’ll have a more “bright” and fresh tasting cocktail. By muddling, the cocktail won’t take as much color from the basil compared to bashing the basil.

Regardless of the basil method used, I’m confident that you´ll be satisfied with the outcome, because it’s a really delicious cocktail.

Tip !
If the green color frightens you, then try to use red basil.
In doubt about how much basil to use ?
Then always use more basil.

Gin Basil smash recipes

Basil smash

50 ml Gin
25 ml Fresh organic lemon juice
15 ml Simple syrup
Basil leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Basil and dehydrated lemon

Apple & basil smash

50 ml Apple gin
25 ml Fresh organic lemon juice
15 ml Simple syrup
10 ml Aperol
Fresh apple
Fresh basil

Method: Muddle apple and bash the basil. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Apple

basil smash cramble

50 ml Gin
25 ml Limoncello
15 ml Fresh organic lemon juice
15 ml Currant liqueur
10 Basil leaves

Method: Give the basil a bash. Shake all ingredients (except currant liqueur) with ice and fine strain into a chilled glass with ice. Float with currant liqueur
Garnish: Lemon peel, basil and a cocktail pick

Saar´s smash

25 ml Gin dry saar
25 ml Saar quince
15 ml Limoncello
12.5 ml Fresh organic lemon juice
10 Basil 10 leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass with ice
Garnish: Basil, lemon peel and a cocktail pick

basil smash bramble

50 ml Gin
25 ml Fresh organic lime juice
10 ml Mint syrup homemade
10 ml Creme de mure
Fresh basil

Method: Give the basil a bash. Shake all ingredients (except creme de mure) with ice and fine strain into a chilled glass with ice. Float with creme de mure
Garnish: Basil

Berry basil smash

60 ml Gin strawberry & raspberry infused
30 ml Fresh organic lemon juice
20 ml Strawberry, raspberry & vanilla syrup
10 ml Lillet rose
8 Basil leaves

Method: Give the basil a bash. Shake all ingredients with ice and fine strain into a chilled glass
Garnish: Basil and roses

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8. November 202031. January 2021

Dessert cocktails

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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.