Ingredients
1 whole orange (no skin, no pith)
1/4oz Italian Vanilla Liqueor
1oz White rum
1oz Good Quality Brandy
25 ml Passion fruit puree
Dash Gomme Syrup
Method
Muddle orange add other ingredients then shake and strain into an ice filled collins
Garnish
Orange twist
Slice of Lemon
Ingredients
1 1/2oz Peach & Bourbon Liqueor
1/2oz Vanilla Liqueor
1 dash Grenadine
2oz Pineapple juice
Ice
Method
shake and strain
Garnish
Apple Fan
Amaretto is often thought to be made of almonds due to the nature of it’s taste however it is actually a product of an infusion from the stones of drupe fruits. The name amaretto comes from the italian term amaro meaning bitter due to the bitter nature of the drupe fruits. This is why the drink is often sweetened sometimes with almonds. The introduction of almonds and production of amaretto can be put down to the time in history when Sicily was under the control of the Saracens (Arabs) who imported goods including fruits and almonds into italy from the African continent. The most well known brand of Amaretto is probably Disaronno, and amaretto is a key ingredient in an Almond, Rum and Sour.
If you would like to know how to make an Almond, Rum and Sour then click the link below.
Bourbon is named after Bourbon County in Kentucky U.S.A. and by AMerican law it must consist of 51% corn minimum but it typically consists of about 70% corn with the remaining ingredients being rye, wheat and barley. It is often distilled in oak barrels for at least two years and this two year period is mandatory to produce ’straight bourbon’. After the mixture is aged it is mixed with water and bottled with the resulting liquid normally coming out at around 40% abv (see glossary for definition of abv)
It is believed that bourbon originated at Fort Harrod in Kentucky in 1774 where people would plant corn and their harvests would exceed what they needed so they began producing Bourbon. Most bourbon is produced and distilled in Kentucky however it is also produced in Pennsylvania, Illinois as well as several other locations.
A Manhattan is a cocktail made with sweet vermouth, bitters and whiskey or bourbon. It is believed that the origins of the Manhattan stem from it’s creation at the Manhattan Club in New York City in the 1870’s where it was made for the then presidential candidate Samuel J Tilden at a banquet hosted by Winston Churchills mother. The success of the cocktail led to it being ordered in reference to the Manhattan Club.
If you would like to find out how to make a Manhattan click the link below.
The word Caipirinha originates from the word caipira meaning someone from the countryside and the Caipirinha is the national drink of Brazil and similar to rum it is made from sugarcane. Caipirinha’s are made using Cachaa which is a spirit usually between 38% - 48% proof and is often likened to rum however it is made from
sugar cane juice rather than the molasses.
The Caipirinha is a drink enjoyed the world over in part due to it’s addition to the International Bartenders List of Official Cocktails and the IBA has ranked teh Caipiriniha in it’s top 50 of all time great drinks.
For a guide to making a Caipirinha click the link below.
2oz Vodka
1oz cherry syrup
2oz Cranberry juice
Top with ginger beer
shake and strain, and top ginger beer and serve in an ice filled collins
Orange zest twist
1oz Rum
1oz Amarretto
1oz lemon juice
1/4oz Gomme
2-3 dashes Angostura bitters
shake and strain into an ice filled rocks glass
Orange slice and cherry
0.5oz Vermouth
2oz Rye Whiskey or Bourbon
1 dash Angostura Bitters
1.Pour vermouth into an ice filled mixing glass, stir 10 – 15 times, strain and discard excess vermouth.
Add whiskey, stir 10 – 15 times, strain into chilled martini glass.
2. Add vermouth and whisky to an ice filled mixing glass, add bitters.
Shake and strain into a chilled martini glass
Either a citrus twist or a cocktail cherry either with a stem or a cocktail stick.
In our pursuit here at www.citydrinking.co.uk to give you as much information and advice on drinks we have launched our new feature “Ask Myles…” where you can contact our resident mixologist Myles Cunliffe and ask his advice on any matter related to drinks & cocktails whether it be an alternative to an ingredient in a cocktail, a drink to serve at a particular occasion/event or what ever else you want to know.
Here are this months questions:
What is a good alternative for Pimms to serve at a wedding reception –
something simple but that people will like?
Julie – Leeds
A great cocktail to keep your guests refreshed on arrival is the Tatanka. There are many different variations on this drink but the easiest (as it can be done in jugs or single drinks) and I think the best is as follows. For one serving add 1 to 2 measure of Zubrovka or Polish Bison grass vodka, top up with freshly pressed cloudy apple juice and top with a lemon wedge and a large sprig of mint! These measure can then be multiplied up for serving in jugs.
Are there any good non-alcoholic cocktails I can have as a pick-me up
after a night out?
Pete – London
Hi Pete a great non alcoholic cocktail will be featured shortly on the citydrinking.co.uk how to page. But here is a sneak preview. Get a nice bunch of coriander, about 10 basil leaves, 10 mint leaves and chop quite fine. Add pineapple juice, small piece of chili and the juice of half a lime. Combine all ingredients and shaker hard for a couple of seconds. Double strain into a large glass filled with ice. The chili will help to release endorphins in your body as well as a nice dose of fresh herbs.
I love creamy cocktails but I’m bored with White Russians are there any
alternatives that bar staff should know?
Lisa – Loughton, Essex
Yes a new favourite stems from Brazil its called the Batida and is an excellent cream drink as it contains cachaca, condensed milk and normally mango puree but the recipe can be adapted to suit any taste. Check out next years citydrinking.co.uk mixology site for a video!
Does it really matter whether I shake or stir a drink? What’s the
Difference?
Matt – Northampton
It all depends on the dilution that you want to occur and whether or not you want any air incorporated in the mix. By shaking you rapidly damage the larger ice cubes forming small chunks and chards. It is these that dissolve the quickest taming the strength of the cocktail. The shaking method also “blends” air into the cocktail. Stirring in a controlled way rarely damages the ice cubes (although there is some dilution) and thus only provides a cooling action. The main thing to remember is the quality of your ice, the more times an ice cube is melted then frozen again the longer it will take to melt giving you a superb drink every time!
I love Gin and Cranberry juice but get a bit bored after 4 or 5 are there any
cocktails that have both these ingredients I could try?
Dave – London
A great drink to try is a variation on the Cosmo. Simply substitute the vodka for gin (2 measure), add your orange liqueur or for a great British twist add elderflower cordial (1 measure), cranberry juice (2 measure) and fresh lime juice 1 measure. Shake really hard then pour into a martini glass or have it on the rocks! The garnish is really simple! What ever you like!
What are the main pieces of equipment I need to have to make good
cocktails without having to buy an entire bar’ worth of stuff?
John – Bristol
A lot of the things that we use in cocktail bars can be found through out our homes a Boston tin and glass can easily be substituted with a large clean jam jar and lid. An expensive 25ml/ 50ml metal jigger can again be replaced by an egg cup or an old film canister.
A knife is always important as blunt knifes cause accidents. Get a good quality tomato knife as they have a serrated edge. Some where cool to keep your ice like a nice retro pineapple ice box is really important as you don’t want your ice to melt to quickly!
The equipment that I have at home is nice and simple all of it is of good quality. But remember it is the quality of the alcohol that counts.
Check out next month for more answers to your questions from resident mixologist Myles Cunliffe. You can email Myles at info@citydrinking.co.uk or leave your question as a comment below.