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.
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 The Martinez cocktail was originally made with genever / jenever or old tom gin, but most of todays modern serves are made with london dry gin.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.
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.
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
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
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
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
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.
Gin Basil smash recipes
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
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
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.
Dessert cocktails recipes
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
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
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
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