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literally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. TEQUILA | THE FERVENT SHAKER Tequila labelled with the phrase ‘100% de Agave’, in English or Spanish, is by law a pure product. It’s a tequila made from one distillate and not a single ingredient more. That ingredient is the Blue Weber Agave plant. It’s the same plant that makes up the required 51% of mixto tequilas but, importantly, 100% tequilas areliterally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. ABOUT THE FERVENT SHAKER About the Fervent Shaker I love cocktails. I love Vodka, I love Tequila, and I love Rum. Oh how I Love Rum! So, my name is Dan and I live in the UK, around 90 minutes from London . I live in a quaint, little seaside town that has a penchant for bars (not KICKING IT LIKE A PRO Method: 1) Add the vodka and blackberries and muddle well. 2) Add the Chambord liqueur and lemon juice. 3) Shake over ice and strain into an ice filled glass. 4) Top up with Ginger Beer/Ale and garnish with a blackberry and lemon peel skewer. 9) Yule Mule. SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. PASSOA | THE FERVENT SHAKER Method: Fill a Collins glass with ice cubes and add the club soda – leave to one side. Combine the remaining ingredients in an ice filled cocktail shaker. Shake well for around 5-10 seconds* and then double strain into the tall glass. Garnish with a piece of candied ginger ona
BESAME COCKTAIL
1 teaspoon Chambord. Besame, quick whilst no-one is looking! Method: – Muddle the lime wedges and raspberries in a highball glass. – Add the tequila, stir and fill with crushed ice. – Top up with the passion fruit juice and stir well. – Top up with the crushed ice andfloat a
CAIPIRINHA PLEASE… NO, WAIT. A CAIPIROSKA 2 teaspoons sugar syrup. 2-5 mint leaves. Top up crushed ice. Splash of soda water. This version of the Caipirinha is simply a short version of a Mojito using cachaca instead of rum. Using the same method for the standard Caipirinha, only when muddling the lime and sugar you muddle the mint leaves too. The splash of soda water addsthe familiar
X-MEN COCKTAIL SHOOTERS: MUTANT AND PROUD! 1 measure Peach schnapps. 2 measure Lemonade. Method: Shake the vodka, blue curacao, blue raspberry sourz and peach schnapps together until the tin is well iced (around 15-20 seconds). Strain into a rocks glass full of crushed ice. Top up with the lemonade and garnish with a wedgeof lime.
COCKTAILS O’CLOCK: 6 DELICIOUS DRINKS THAT USE MONIN’S Golden Gate. Recipe: 2m Plantation 3-star platinum Rum. 1m Fresh Lemon Juice. Splash of Monin Falernum syrup. Garnish: 1 orange Peel. Method: Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough). Strain into a chilled Coupe glass and garnish with an orange peel. TEQUILA: WHY 100% AGAVE IS ALWAYS BETTER… Tequila comes in two main types: Mixto (blended) and 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regretin the morning.
MY SWEET VALENTINE: 5 COCKTAILS YOU SHOULD BE DRINKING Cocktails: Made, literally, with love Here below are 5 of the best cocktails you’ll be drinking this Valentine’s Day. Some will open the door for you, others might just slam it in your face; pick wisely and, as always, enjoy in moderation Please note: These cocktails are TEQUILA | THE FERVENT SHAKER Tequila labelled with the phrase ‘100% de Agave’, in English or Spanish, is by law a pure product. It’s a tequila made from one distillate and not a single ingredient more. That ingredient is the Blue Weber Agave plant. It’s the same plant that makes up the required 51% of mixto tequilas but, importantly, 100% tequilas areliterally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. TEQUILA | THE FERVENT SHAKER Tequila labelled with the phrase ‘100% de Agave’, in English or Spanish, is by law a pure product. It’s a tequila made from one distillate and not a single ingredient more. That ingredient is the Blue Weber Agave plant. It’s the same plant that makes up the required 51% of mixto tequilas but, importantly, 100% tequilas areliterally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. ABOUT THE FERVENT SHAKER About the Fervent Shaker I love cocktails. I love Vodka, I love Tequila, and I love Rum. Oh how I Love Rum! So, my name is Dan and I live in the UK, around 90 minutes from London . I live in a quaint, little seaside town that has a penchant for bars (not KICKING IT LIKE A PRO Method: 1) Add the vodka and blackberries and muddle well. 2) Add the Chambord liqueur and lemon juice. 3) Shake over ice and strain into an ice filled glass. 4) Top up with Ginger Beer/Ale and garnish with a blackberry and lemon peel skewer. 9) Yule Mule. SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. PASSOA | THE FERVENT SHAKER Method: Fill a Collins glass with ice cubes and add the club soda – leave to one side. Combine the remaining ingredients in an ice filled cocktail shaker. Shake well for around 5-10 seconds* and then double strain into the tall glass. Garnish with a piece of candied ginger ona
BESAME COCKTAIL
1 teaspoon Chambord. Besame, quick whilst no-one is looking! Method: – Muddle the lime wedges and raspberries in a highball glass. – Add the tequila, stir and fill with crushed ice. – Top up with the passion fruit juice and stir well. – Top up with the crushed ice andfloat a
CAIPIRINHA PLEASE… NO, WAIT. A CAIPIROSKA 2 teaspoons sugar syrup. 2-5 mint leaves. Top up crushed ice. Splash of soda water. This version of the Caipirinha is simply a short version of a Mojito using cachaca instead of rum. Using the same method for the standard Caipirinha, only when muddling the lime and sugar you muddle the mint leaves too. The splash of soda water addsthe familiar
X-MEN COCKTAIL SHOOTERS: MUTANT AND PROUD! 1 measure Peach schnapps. 2 measure Lemonade. Method: Shake the vodka, blue curacao, blue raspberry sourz and peach schnapps together until the tin is well iced (around 15-20 seconds). Strain into a rocks glass full of crushed ice. Top up with the lemonade and garnish with a wedgeof lime.
COCKTAILS O’CLOCK: 6 DELICIOUS DRINKS THAT USE MONIN’S Golden Gate. Recipe: 2m Plantation 3-star platinum Rum. 1m Fresh Lemon Juice. Splash of Monin Falernum syrup. Garnish: 1 orange Peel. Method: Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough). Strain into a chilled Coupe glass and garnish with an orange peel. TEQUILA: WHY 100% AGAVE IS ALWAYS BETTER… Tequila comes in two main types: Mixto (blended) and 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regretin the morning.
MY SWEET VALENTINE: 5 COCKTAILS YOU SHOULD BE DRINKING Cocktails: Made, literally, with love Here below are 5 of the best cocktails you’ll be drinking this Valentine’s Day. Some will open the door for you, others might just slam it in your face; pick wisely and, as always, enjoy in moderation Please note: These cocktails are TEQUILA | THE FERVENT SHAKER Tequila labelled with the phrase ‘100% de Agave’, in English or Spanish, is by law a pure product. It’s a tequila made from one distillate and not a single ingredient more. That ingredient is the Blue Weber Agave plant. It’s the same plant that makes up the required 51% of mixto tequilas but, importantly, 100% tequilas areliterally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. TEQUILA | THE FERVENT SHAKER Tequila labelled with the phrase ‘100% de Agave’, in English or Spanish, is by law a pure product. It’s a tequila made from one distillate and not a single ingredient more. That ingredient is the Blue Weber Agave plant. It’s the same plant that makes up the required 51% of mixto tequilas but, importantly, 100% tequilas areliterally 100
TIKI COCKTAILS
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup. Cocktail: Shake all of the ingredients over ice for around 10-15 seconds. Strain ingredients into a Tiki Mug filled with crushed ice. Top up with crushed ice and garnish with RAINY DAYS: A COCKTAIL FOR ONE, AND ALL… Method: 1) Shake all of the ingredients over ice. 2) Strain into an ice filled rocks glass. 3) Garnish with an apple slice. This is a short but sweet gin heavy cocktail that is perfect for those autumn evenings where you just need to chill out and let go of the world.THE BLACK RUSSIAN
The original ‘Black Russian’ recipe is as follows: 1 measure Kahlua. 1 measure Vodka. Serve over Ice, in a rocks glass. And that’s it! As you can imagine it’s a very strong, almost naked cocktail, when compared to the ‘slightly diluted’ white Russian (simply add 2 measures of cream/milk for a White). Using just Kahluaand Vodka
SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. COINTREAU SUMMER COCKTAILS 3 fresh mint leaves. 50ml soda water. Method: Muddle the strawberries and mint leaves in a Boston shaker. Add the Cointreau and lime juice and shake until the metal becomes frosted. Strain into a glass, over ice and garnish with a strawberry slice and a fresh mint sprig. Hopefully, these cocktails help you enjoy your evenings, summer or no. TEQUILA SUMMER COCKTAILS Combine the sugar and ground cinnamon on a plate and wipe the rim of the glass with the lime wedge, then rim half of the glass with the sugar/cinnamon mixture and fill the glass with ice. For the drink; combine all the other ingredients in a shaker and shake until the tin is iced (20-30 seconds). LICOR 43 SUMMER COCKTAILS 1m Fresh Lime Juice. Top up Ginger Ale*. * I like to add a little splash of something at this point. Although Licor43 sugest the cocktail as is, I prefer a little fizz. Try adding either Soda water or ginger ale/beer (my personal preference). 5. The Power ofMEXICAN SANGRIA
Lemon, Lime, Orange & Pink grapefruit slices (1 of each fruit sliced up) Selection of preferred hard fruits: Apples, Pears, peaches, apricots etc. Add the alcohol, juice and sugar into a bowl and stir until the sugar has dissolved. Then add the fruit and leave to chill in the fridge for at least 2 hours. AGAVE SECO | THE FERVENT SHAKER Posts about agave seco written by Dan R. Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. ABOUT THE FERVENT SHAKER About the Fervent Shaker I love cocktails. I love Vodka, I love Tequila, and I love Rum. Oh how I Love Rum! So, my name is Dan and I live in the UK, around 90 minutes from London . I live in a quaint, little seaside town that has a penchant for bars (not KICKING IT LIKE A PRO Method: 1) Add the vodka and blackberries and muddle well. 2) Add the Chambord liqueur and lemon juice. 3) Shake over ice and strain into an ice filled glass. 4) Top up with Ginger Beer/Ale and garnish with a blackberry and lemon peel skewer. 9) Yule Mule. SWEET & SOUR: A TALE OF TWO LIQUEURS 45ml Midori. 30ml Fresh Lemon Juice. 1 teaspoon sugar. Garnish: cherry. Midori Sour – a classic twist on a classic cocktail. Method: Like the Amaretto sour, combine the ingredients in a cocktail shaker and add 3-5 ice cubes. Shake well and for around 5-10 seconds. Strain into a small rocks glass and garnish with a cherry on a toothpick. PASSOA | THE FERVENT SHAKER Method: Fill a Collins glass with ice cubes and add the club soda – leave to one side. Combine the remaining ingredients in an ice filled cocktail shaker. Shake well for around 5-10 seconds* and then double strain into the tall glass. Garnish with a piece of candied ginger ona
BESAME COCKTAIL
1 teaspoon Chambord. Besame, quick whilst no-one is looking! Method: – Muddle the lime wedges and raspberries in a highball glass. – Add the tequila, stir and fill with crushed ice. – Top up with the passion fruit juice and stir well. – Top up with the crushed ice andfloat a
CAIPIRINHA PLEASE… NO, WAIT. A CAIPIROSKA 2 teaspoons sugar syrup. 2-5 mint leaves. Top up crushed ice. Splash of soda water. This version of the Caipirinha is simply a short version of a Mojito using cachaca instead of rum. Using the same method for the standard Caipirinha, only when muddling the lime and sugar you muddle the mint leaves too. The splash of soda water addsthe familiar
X-MEN COCKTAIL SHOOTERS: MUTANT AND PROUD! 1 measure Peach schnapps. 2 measure Lemonade. Method: Shake the vodka, blue curacao, blue raspberry sourz and peach schnapps together until the tin is well iced (around 15-20 seconds). Strain into a rocks glass full of crushed ice. Top up with the lemonade and garnish with a wedgeof lime.
COCKTAILS O’CLOCK: 6 DELICIOUS DRINKS THAT USE MONIN’S Golden Gate. Recipe: 2m Plantation 3-star platinum Rum. 1m Fresh Lemon Juice. Splash of Monin Falernum syrup. Garnish: 1 orange Peel. Method: Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough). Strain into a chilled Coupe glass and garnish with an orange peel. TEQUILA: WHY 100% AGAVE IS ALWAYS BETTER… Tequila comes in two main types: Mixto (blended) and 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regretin the morning.
MY SWEET VALENTINE: 5 COCKTAILS YOU SHOULD BE DRINKING Cocktails: Made, literally, with love Here below are 5 of the best cocktails you’ll be drinking this Valentine’s Day. Some will open the door for you, others might just slam it in your face; pick wisely and, as always, enjoy in moderation Please note: These cocktails areTHE FERVENT SHAKER
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PROSECCO – 3 WAYS TO A NEW YEARS PARTY…December 27, 2016
Dan R.
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_Hey, everyone! Sorry about my forced hiatus recently! I had internet troubles whilst moving into a new house! I’m back up and running now though and just in time for New Years! So scroll on down and enjoy yourselves! Thank you all for your continued readership!_ ------------------------- Enter the New Year in style with some fancy sparkling wine! Whilst you could go for an expensive bottle of Champagne, sometimes saving a little bit of money is a good shout… Prosecco, generally speaking, is much cheaper than even a semi-good bottle of champagne. And if you head to a specialist wine shop, you’re more than likely to find a top end brand too! The best example I’ve come across in the past few years is _Sainsbury’s Taste The Difference Prosecco Conegliano… _It’s usually inexpensive and can often be nabbed when it’s on offer! Below I give you 3 simple cocktails you can make for your new years eve party. At least to make it a bit more fun for your new-to-prosecco friends! _The price detail really hits home if you have a party for more than just a few people!_COCKTAIL #1:
PROSECCO & ST. GERMAIN ELDERFLOWER LIQUEUR_Ingredients:_
30ml St. Germain Elderflower Liqueur Top Up TTD Prosecco Conegliano_Method:_
* Using a standard champagne flute, gently add the Elderflower Liqueur into the bottom of the glass. * The simply top up with the prosecco.* Garnish with
Usually used at Christmas this simply made cocktail is perfect to capture the sweetness of the prosecco and pump it up into a sweeter-than-usual mouthful. The St. Germain Liqueur adds a floral note and really does make the prosecco go down easier for those with asweeter tooth…
I tried this very recently at an italian restaurant with my girlfriend. It was delicious and should be available for everyone to try! _My well-known bias for Licor 43 aside, this is my favourite cocktail in this post!_COCKTAIL #2:
PROSECCO & LICOR 43
_Ingredients__:_
30ml Licor 43
Top up TTD Prosecco Conegliano_Method:_
* Pour chilled Licor 43 into a standard champagne flute. * Top up with the Prosecco and garnish with a twist of orange peel. This cocktail is one I’ve wanted to try out for a long while and, thanks to my girlfriend, I was able to finally get hold of a full bottle of Licor 43. It’s a very sweet liqueur and can produce many a fine cocktail. But there’s something about this Prosecco & liqueur blend that captures my feelings for prosecco perfectly! Prosecco, whilst sweeter than champagne, is still a little dry for my palate. But add enough of a sweet liqueur and you have the perfect balance of sweet and dry. Not to mention the addition of various subtle flavours (from the liqueur). Licor 43 brings its blend of 43 different ingredients into the mix, but it mainly shows off the Citrus and Vanilla in this particular drink… _Although there are some herbal undertones there for those with a keen nose…_COCKTAIL #3:
PROSECCO & CREME DE PECHE_Ingredients:_
25ml Creme De Peche
Top up TTD Prosecco Conegliano_Method:_
* Gently pour the Peach Liqueur into a standard champagne flute. * Top up with the Prosecco Conegliano… This cocktail is very much like a mimosa, only it cuts out the fruit juice and uses an alcoholic peach liqueur instead. It has certainly got more bite, but like the other 2 drinks on this list, you get a balance to the dryness of the wine with the sugary liqueur… This is one of the fruitier of the 3 drinks, with the peach flavour being very, very prominent throughout. Give it a try, and if it’s too sweet, try cutting it back with a dash of fresh lime!51.384278 1.343911
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A TEMPORARY (FORCED) HIATUSDecember 15, 2016
Dan R.
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Hello, everyone!
First, let me thank everyone who has been a return reader to mycocktail blog!
Second, let me thank every single person who’s ever read, commented on, or shared one of my articles! I’ve been quiet for a month or two now – mainly because I’ve been working on a few other things (cocktail related) and preparingmy Christmas posts.
However, I’ve been forced into a moving of homes quite suddenly. All is well and I’ll be moved in shortly, but as many of you know, the process of such a short-term move means amenities like tv/phone/internet are a hard commodity to get sorted quickly. As such, my new house has no current phone line, and therefore no internet. Being the time of year as it currently is (Seasons Greetings) the phone company cannot get out until early in the newyear.
So, the short story is that I shall be without the internet for anywhere from 1-4 weeks. It is crap and I genuinely had plenty of ideas to share with you this Christmas. The fact is, alongside my relatively time-consuming work-life and my just as important personal life, i just havent had the time to get the posts ready. _I haven’t even been able to get them ready enough to shcedule whilst i’m outof commision! …_
I will work on some posts for the new year and when I’m able to, I shall be back with an abundance of cocktail recipes and other funitems for you all!
In the meantime, please feel free to peruse my blog, using keywords for your favourite spirits/cocktails and enjoy what you read! Feel free to comment, as I will still be able to reply via my phone, I just won’t be able to post new content until I’m reconnected to thematrix!
Thank you all for your continued readership, Merry Christmas & A Happy New Year to you all!All My Love,
Dan,
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DIA DE LOS MUERTOS – A MEXICAN CELEBRATIONOctober 29, 2016
Dan R.
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Tequila is, undoubtedly, the spirit of Mexico. Tequila’s sophisticated and continuously increasing quality is the result of blending native agricultural techniques and modern technology, all held together with tradition. Being Mexican, this traditional backbone inevitably includes one of the most spiritual celebrations in the human world: Dia De LosMuertos.
Dia De Los Muertos, or the day of the dead (DOTD), is a celebration that grips the entirety of Mexico on the 1st & 2nd of November. To pay homage to this spiritual celebration I’ve gathered three of the best 100% agave tequilas available to me here in the UK. Dia De Los Muertos is traditionacross Mexico!
Taking one cocktail from each brands’ website, I will recreate them, aiming to not only showcase brand used but to really help you get a traditional Mexican celebration going this _Dia De Los Muertos_. But, before we delve into the recipes, let’s take a little look a what Dia De Los Muertos is, and why it is so widely celebrated across the country Tequila calls home… Whilst predominantly celebrated in the central and southern regions of Mexico, DOTD has spread to most of the northern regions as well, no small part due to the Mexican Government declaring it a nationalholiday.
DOTD takes place on the 1st & 2nd November every year and even though this coincides with the catholic holidays of All Souls and All Saints day, the Mexican population has managed to blend both religion and tradition together, culminating in this very spiritual event. DOTD rests on the belief that, for the 1st of November, the spirits of deceased children will be allowed passage to Earth, from heaven. During this 24hr period, the children return to their loved ones and enjoy the festivities laid out for them by their friends and families. On the 2nd of November, adult spirits also return down to their loved ones, enjoying the singing, dancing, and other festivities laid out especially for them. Almost all houses will contain a homemade altar decorated with marigold flowers, candles, sugar skulls, and pictures of the deceased loved one(s) along with their favourite food and drink. This is all done by the deceased’s families and friends and can come at a great personal expense. _But, as this holiday is all about celebrating the lives of their loved ones, the economic cost is not a driving factor – it just serves as an example of how important to the Mexican people this tradition is._ On the 2nd, festivities are taken to the cemeteries and there the individuals will sing, dance, and care for their loved ones’ gravestones. Stories are told of their loved ones and families, friends, and others, all gather to celebrate the lives of theirdeceased.
Dia De Los Muertos is an upbeat celebration that captures the spirit of joy and ultimately shows a true acceptance of death in everyday life. This tradition celebrates the life of the deceased rather than simply mourning the dead. Dia De Los Muertos is such a celebration that tequila brands jump at the chance to share it with the world. Of course, it acts as a great selling point for their brands but, ultimately, they also share this celebration with the world. Simply put, Tequila brands make Mexico’s most famous alcoholic beverage and they make it in the traditional way. Part of this tradition is celebrating Dia De Los Muertos. That is why most tequila brands (especially the 100% agave ones) will really kick things up a notch around the end of October… Now for what you’ve all been waiting for, the 3 gloriously delicious Dia De Los Muertos cocktails… PATRON – FRESAS EN FUEGO_Recipe_:
(45ml) 3 measures Patron Silver (15ml) 1 measure Ginger Liqueur (15ml) 1 measure Fresh Lime Juice (15ml) 1 measure Sugar Syrup 4 x Hulled Strawberries 2 x Jalapeno coins (slices) _Garnish_: Strawberry & Jalapeno Skewer._Method_:
* In a shaker, muddle the strawberries, jalapeno coins, and sugarsyrup.
* Add the tequila, ginger liqueur, and lime juice. * Shake well over ice. * Double strain into a chilled coupe cocktail glass. * Garnish with the strawberry & jalapeno skewer. Patron Tequila  is as beautifully crafted as they come. It is a premium brand in that it does cost a small fortune to sample some of their high-end products but, as with all alcohol brands, you pay for what you get. All their products are handmade, from Pina to Cork, and this is evident in the high quality taste their products are renown for. Fervent Shaker Top Tip: _If you love spice in your cocktail, try infusing your Patron Silver tequila with some sliced Jalapenos._ HERRADURA – AGAVE SECO_Recipe_:
1 measure Herradura Silver Tequila 1 ¼ measure Cointreau½ measure Campari
1 measure Fresh Orange Juice 1 measure Fresh Grapefruit Juice _Garnish_: 1-2 slices Kiwi, 1-2 slices strawberries, and 1 sprig Mint._Method_:
* Add the tequila, Cointreau, Campari, and juices to an ice-filledshaker.
* Shake well (10-15 seconds should do it) * Strain into a chilled rocks glass. * Garnish with the kiwi, strawberries, and mint sprig.Herradura  produce
100% agave tequila and they pride themselves on slowly aged uncompromising tequila. They barrel age their Tequila longer than the standard required and the quality of their products show through. I had the pleasure of sampling their range at Imbibe Live 2016 and believe me, they are sublime in their quality.OCHO – EL DIABLO
_Recipe_:
50ml  Ocho Blanco
25ml Fresh Lime Juice 10ml Fresh Ginger Syrup 10ml Creme De CassisTop Up Ginger Ale
_Garnish_: 2 x Lime wedges_Method_:
* Combine all ingredients over ice and shake well (again, 10-15 seconds should suffice). * Strain into an ice-filled Collins glass. * Garnish with a lime wedge. _Or two._ The El Diablo  Is a cocktail I’ve been excited about for a long time. It’s simple, yet tremendously satisfying to drink. Its balance of heat and sweet is sublime and it brings out the playfulness of the tequila! Fervent Shaker Top Tip: _If you want a higher hit of heat to this drink, muddle some fresh root ginger in the bottom of the glass with the lime juice. It will add a little raw heat to the overall taste!_ So there you have 3 stunning cocktails, using 3 rather eloquent 100% agave tequilas, and what’s more, they’ll all help you kick off your Dia De Los Muertos celebrations with a bang! Do you have any parties planned for this spooky weekend? Try turning them into a celebration and revel in the spiritual togetherness Dia De Los Muertos stands for! _DISCLAIMER__: the Herradura Tequila was provided as a sample by the grace of _Mangrove _, a drinks distributor here in the UK. The sample was free, but that in no way biases y statements. Any comments made in this post (or any other) is strictly of my own opinion and will always be so._ Are you a celebrator of the spiritual Dia De Los Muertos? If so, what is your cocktail of choice, if you choose to drink one? If you enjoy your tequila in other ways this time of year, why not share them in the comments? 51.382113 1.384921 agaveagave seco
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TEQUILA: WHY 100% AGAVE IS ALWAYS BETTER…October 19, 2016
Dan R.
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Tequila comes in two main types: Mixto (blended) and 100% agave. The former is the type you’re likely to find at a college party. It’s cheaper than 100% agave and can leave you with a nasty pile of regret in the morning. The latter, on the other hand, is as pure as tequilagets…
That said, here are three reasons you should always reach for 100%agave tequila…
#1: NO HIDDEN SURPRISES: 100% agave tequila is pure agave and nothing else. Mixto, on the other hand, contains up to 49% non-agave ingredients. These usually consist of sugar cane, or other distillable products, but can include additives such as flavourings and colourings. What makes things worse is that producers are not required to tell you what they use! So you’re never going to know, completely, what is in your bottle. If you’re the sort of person who likes to know what they’re drinking, always choose 100% agave!#2: NO HANGOVERS:
When you drink a mixto tequila you’re literally mixing your drinks from the very first sip. With only 51% agave, mixto tequilas have a range of other ingredients, including various distillates. That means you’re consuming more than one type of alcohol at the same time, which is why mixto tequila has earned such a bad reputation. However, if you choose 100% agave tequila, your hangovers will be a thing of the past. This is because they are made using only the Blue Weber Agave and nothing else! _Responsible drinking clearly speaks for itself; but if you were to swap your mixto tequila for 100% agave tequila, you’d notice the different immediately – especially when you have work in themorning!_
#3: BETTER TASTE:
There are more premium tequilas than ever before and for good reason: It simply tastes better than its mixto counterpart. Each brand has their unique flavour profile, which creates a vast array of great tasting tequila. Whilst the species of agave used in tequila has to be the Blue Weber by law; the location of the distillery in which it is made will drastically affect its flavour. Whether you prefer yours fruity, spicy, or earthy, there’s a 100% agave tequila out there for everyone! As outlined here, premium tequilas are superior in taste and quality, but that doesn’t mean mixto brands haven’t played an important part in the 100% agave boom coming out of Mexico. This boom has been made possible, in large part, thanks to the path laid down by mixto brands, with the industry rethinking its method and creating some truly stunning premium products. _There are strict regulations in relation to both Mixto and 100% agave tequilas. If you’d like to know more about these, information can befound here ._
_Now you know which tequila to choose, why not check out these 100% Tequila Paloma cocktail recipesI made? _
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COCKTAILS O’CLOCK: 5 COCKTAILS THAT USE MONIN’S SPICY SYRUP…October 12, 2016
Dan R.
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Monin, the coffee/cocktail syrup experts, sent me some samples way back when and using those samples I got to try some of the cocktails I’ve always wanted to try but never had the chance. The last post based around a Monin syrup was my 6 ways to use Monin’s Falernum. It is made up with predominantly tiki style cocktails and features some of my new tiki mugs (hurrah). This post has a slightly different feel because unlike the falernum syrup used in my last one, Monin’s Spicy Syrup is less floral and has an earthier feel to the spice. With cinnamon flavours prominent, I tried to blend this syrup into a variety of already established cocktails, simply to see if the syrup was as versatile as I hoped. Whilst some experiments inevitably fail, below you will find 5 cocktail recipes that I believe make use of this Spicy syrup in a very versatile, yet remarkably subtle way. Although this syrup is not spicy in the traditional sense, it does have a subtle aromatic spice to it. It comes across more as an autumn/winter seasonal spicy flavour. This works perfectly for me because this syrup’s subtle flavour is easier to blend seamlessly into a flavourful cocktail recipe. _I also have a low tolerance for hot spice so I’m happy I can try all these recipes personally._LIFE ON THE BEACH
_Recipe_:
2 measures Vodka
1 measure pineapple juice ½ measure spicy syrup ½ measure lime juice2 pineapple chunks
_Garnish_: pineapple chunk and lime wedge_Method_:
* Muddle pineapple chunks with lime juice and syrup. * Add crushed ice, then vodka.* Stir well.
* Add pineapple juice and top with ice. * Stir once more and garnish before serving.KICKBACK MULE
_Recipe_:
2 measures rum
¾ measure lime juice 1 measure spicy syrupTop up ginger ale
_Garnish_: mint and lime wedge._Method_:
* Build the first 3 ingredients over ice. * Stir and top up with ginger ale. * Garnish and serve with a straw.GIN AND BEAR IT…
_Recipe_:
2 measures Gin
½ measure blackcurrant liqueur 1 measure Lemon juice ¾ measure spicy syrup_Method_:
* Combine the gin, lemon juice, and spicy syrup in a shaker with ice and shake well (for around 10 seconds). * Strain into a well-chilled, crushed ice-filled, rocks glass. * Layer the blackcurrant liqueur on top and garnish with a lemonwedge.
* Serve with a straw.ALGONQUIN FIREHOUSE
_Recipe_:
1 ½ measures rye whisky¾ measure vermouth
¾ measure pineapple (or orange juice) ½ measure spicy syrup_Method_:
* Combine over ice in a shaker and shake well for about 10 seconds (until the tin ices over). * Strain into a martini style glass. * Garnish with a pineapple wedge or orange slice (match the juiceused).
_Fervent Shaker Top Tip:_ _This cocktail works well regardless of the juice used. The only difference in flavour comes through the tropical vibe of the pineapple. Using pineapple will refresh those hot, bothersome days; whereas orange juice is perfect for those cold evenings when you needa warming elixir._
SPICY MELON BALLS (SERVES 2)_Recipe_:
1 measure spicy syrup4 measure Midori
2 measure vodka
Top up fresh pineapple juice _Garnish_: Skewered melon balls_Method_:
* Combine the Midori, vodka in a cocktail glass, over ice. * Top up with the pineapple juice and garnish with the skeweredmelon balls.
So there you have 5 cocktail recipes that, I think, make good use of Monin’s Spicy Syrup. They are not original recipes; they are tweaks of cocktails that already exist. This was done to try and showcase the versatility of such a product, especially with the unconvincing stance held by many in response to the rise in popularity of spicy cocktails. Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but _click here _ for more information! As always this post has been a culmination of cocktail recipes and my own opinions. Whilst the syrups were supplied by Monin themselves , they hold no sway over my opinions. If you’ve tried Monin’s Spicy syrup in a cocktail you liked (or disliked), why not share it in the comments below? Or let me know what your favourite flavour syrup is!algonquin firehouse
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HOW SHERRY HAS MADE A COMEBACK: 4 RECIPES YOU SHOULD BE MAKINGOctober 5, 2016
Dan R.
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Welcome to something very new for this blog: A Guest Post! This post is from the great folk over at Cocktail Builder. They have a great cocktail making app and they’re pretty good at it too! If you like this post, a link to their site can be found at the end. We have swapped posts, with mine due to appear on their own site very shortly, or already if you’re a late arrival! So, read on to find out a little something about Sherry… ------------------------- When you think of Sherry, what comes to mind? For many, it’s likely to be a dusty old bottle sitting in their grandmother’s cupboard that hasn’t been opened in years. Sherry — a fortified wine from the Spanish city of Jerez — often carries these low-brow connotations. Though it was considered one of the world’s greatest and most versatile wines for centuries, an influx of cheap and sickeningly sweet blends caused Sherry to become widely misunderstood. However, thanks to a wave of interest in artisanal wines, as well as a focus on small bodegas producing tiny batches, Sherry has regained popularity. It’s been popping up on liquor menus all across the world, proving itself to be equally enjoyable when served straight or mixed into a cocktail. There are four basic types of Sherry: Fino and Manzanilla, Amontillado, Oloroso, and Pedro Ximenez. Each has its own distinct flavour profile and must be used differently than the others. FINO SHERRY is the driest of the four, a white wine generally made with highly acidic Palomino grapes. It pairs particularly well with clear spirits such as vodka and gin, as well as aromatics like vermouth. Manzanilla is essentially Fino Sherry that’s been aged in the coastal town of Sanlúcar de Barrameda. Due to the grapes being exposed to cool ocean breezes, the Sherry that’s produced is more delicate and subtle. _Recommended Cocktail_: THE TUXEDO, a classic made with gin, Sherry, and orange bitters. It’s dry and slightly nutty, with a quick burst of citrus. See recipe.
AMONTILLADO is the product of a layer of yeast (called ‘the flor’) being removed during the ageing process. This removal causes the Sherry to have more air exposure inside the barrel, resulting in a complex finish, with nutty and umami flavours. It pairs best with oaky spirits such as bourbon and rye. _Recommended Cocktail_: THE UP-TO-DATE, a concoction of whisky, Sherry, Grand Marnier, and Angostura bitters. Though the original recipe doesn’t specify the type of Sherry, Amontillado rounds it out for a spicy, Manhattan-esque feel. See recipe.
OLOROSO SHERRY skips the ‘the flor’ process entirely and is immediately fortified after the first fermentation. Made with Palomino grapes, this variety is typically dry, but can be slightly sweet if Moscatel grapes are added. It goes well with molasses-forward spiritslike dark rum.
_Recommended Cocktail_: THE SMOOTH OPERATOR, which (as the name suggests) is remarkably easy to drink. Dark rum, Sherry, sugar, and lemon make for a complex yet refreshing sip. See recipe.
PEDRO XIMENEZ SHERRY is unlike the others in that, instead of using Palomino grapes, it’s made from the Pedro Ximenez (PX) variety. These grapes are picked at full ripeness and are sun-dried to concentrate the sugars. The grapes (or raisins, if you will) are then pressed, producing a dark, viscous liquid that’s partially fermented and fortified. This Sherry is often blended with Amontillado and Oloroso varieties to create what we know as Cream Sherry. Due to its sweetness, PX Sherry is best used in dessert cocktails. _Recommended Cocktail_: An update on the Baltimore Eggnog, traditionally made with Madeira, brandy, and rum. Replace the Madeira for PX Sherry, which adds a currant flavour that pairs perfectly with the molasses of the rum. See recipe.
For more on Sherry, including its rich history and unique recipes, we recommend picking up a copy of Sherry: A Modern Guide to the Wine World’s Best-Kept Secret(USA).
------------------------- Photo Credit: Some Rights Reservedby Edsel Little
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COCKTAILS O’CLOCK: 6 DELICIOUS DRINKS THAT USE MONIN’S FALERNUMSYRUP…
September 15, 2016
Dan R.
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Recently, Monin (the syrup company) were kind enough to send me some of their products. I received a few flavours and this post will showcase one of their latest products: Falernum syrup. Now Falernum is not a new product, it’s a Caribbean spiced syrup that is often alcoholic and almost exclusively used in Tiki Style cocktails. I’ve been trying to lay my hands on Falernum, in one form or another, for years and always failed at the last hurdle. However, thanks to the lovely PR team over at Monin (specifically Emma White – Thank you) I’ve finally got some. And boy oh boy it was worththe wait!
Monin’s falernum Syrup is everything I thought it would be. It’s sweet, fragrant, and yet it contains a gentle heat that completes the flavour profile you’d expect from a Caribbean spiced syrup. I can safely say, that I now know why it’s used so copiously across the wide variety of Tiki cocktails. Below I try to take 6 tiki style cocktails and, with very little tweaking, create them in such a way that you’ll be making them for yourself by the end of the post…GOLDEN GATE
_Recipe_:
2m Plantation 3-star platinum Rum 1m Fresh Lemon Juice Splash of Monin Falernum syrup _Garnish_: 1 orange Peel_Method_:
* Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough). * Strain into a chilled Coupe glass and garnish with an orange peel. _Top Tip: Although this drink is made short, you can use a rocks glass and crushed ice to make it a longer, more palatable drink – especially if you’re not one for shorter, stronger drinks._CORN & OIL
_Recipe_:
2 measure El Ron Prohibido Solera Rum 1 measure Monin Falernum Syrup ¾ measure Fresh Lime Juice Dash Bitter Truth Old Time Aromatic Bitters _Garnish_: Lime Wedge, Edible Flower_Method_:
* Shake the ingredients hard, over ice. * Strain into an ice-filled rocks glass. * Garnish and serve with a straw, or two. THE ZOMBIE _(CLASSIC RECIPE)__Recipe_:
1 ½ measures Jamaican Rum 1 ½ measures Puerto Rican Rum 1 measure 151-proof rum½ measure Dons Mix*
½ measure Monin Falernum syrup ¾ measure Fresh Lime Juice ¼ measure Monin Grenadine syrup2 dashes Absinthe
1 dash angostura bitters _Garnish_: 2 mint sprigs_Method_:
_Dons Mix:Â _combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup._Cocktail_:
* Shake all of the ingredients over ice for around 10-15 seconds. * Strain ingredients into a Tiki Mug filled with crushed ice. * Top up with crushed ice and garnish with a couple of mint sprigs and serve with 2 straws. Whilst Jamaican Rum is quite easy to come by (Appleton Estate Special is available in most supermarkets) the Puerto Rican Rum might be a little harder to come by. Sainsbury’s currently stock Flor De Cana, a rum from Nicaragua, which is a decent replacement. Equally, you can experiment like I did and go for something completely different. _I used Plantation Platinum 3 stars, and a Mexican Solera Rum I picked up a little while ago and fell in love with (El Ron Prohibido)._ ROYAL BERMUDA YACHT CLUB_ (TALL)__Recipe_:
1 ½ measures El Ron Prohibido Solera Rum ½ measure Monin Falernum Syrup ¼ measure Merlet Trois Citrus (Triple Sec) ¾ measure Fresh Lime JuiceTop up Ginger ale
_Garnish_: Lime Wheel & Mint Sprig(s)_Method_:
* Add ingredients into a cocktail shaker and shake over ice foraround 10 seconds.
* Strain into a tiki mug filled with crushed ice. * Top with more crushed ice, and then the Ginger ale. * Garnish and serve with 2 straws. This cocktail, originally comprised of just the first 4 ingredients. However, it came up a bit short in my mug (even when doubled). So I simply topped with the ginger ale at hand (Canada Dry) and it seemed to work brilliantly. So I hope you enjoy this lengthened version of the Yacht Club – if not, try it without the ale, serving it short in a coupe/martini glass.BRONX CHEER
_Recipe_:
2 measures Makers Mark Kentucky Bourbon 1 measure Fresh Lime Juice ¾ measure Monin Falernum Syrup ¾ measure Raspberry Simple Syrup _Garnish_: Lime Wheel & Raspberry skewer._Method_:
* Shake all the ingredients, over ice, for around 10-15 seconds. * Strain into a ceramic Tiki Mug filled with crushed ice. * Top up with more crushed ice and garnish, before serving with twostraws.
This cocktail is the only one I do not have a picture for. My raspberries went mouldy before their BBE and no shops were open on a Sunday night – murphy’s law, right? However, I have had this cocktail recently and can attest to its rather palatable taste (and considering I’m not a fan of whisky – that’s quite thecompliment).
JUKE CUP
_Recipe_:
1 ¼ measures Monin Falernum Syrup ¾ measure Rhum Agricole (high proof) ¾ measure fresh lime juice ¼ measure Honey Simple Syrup1 Cucumber slice
Top up – Ginger ale _Garnish_: Cucumber slice & Pineapple Chunk_Method_:
* Adding the cucumber slice, lime juice and honey syrup to yourglass, muddle well.
* Then add the Falernum and Rhum Agricole and stir well. * Top up with ice and mix in some Ginger Ale. * Garnish with a cucumber slice and pineapple chunk.Honey syrup:
Combining at a 1:1 ratio, add honey to water and simmer, mixing until the honey dissolves. _Top Tip: the original recipe called for Ginger beer, but I find it to be a tad too spicy so I stick to the gentler ginger ale. If you like your ginger soda with a kick, try using ginger beer with thiscocktail!_
So there you have 6 cocktails that make great use of Monin’s Falernum syrup! Monin did a fantastic job supplying me with the Falernum used in this post (you can see it in a couple of the images) and I’d like to thank them for sending me a product I’ve been desperately after for years! Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but _click here _ for more information! What about you? What’s your favourite flavour Monin syrup? Do you like the cool, crisp taste of their Cucumber syrup or are you a fan of their refreshing Melon syrup? Why don’t you drop a comment below and let me know! _You never know they might send me a bottle to use infuture posts!_
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