NATIONAL CLASSIC COCKTAILS

NATIONAL CLASSIC COCKTAILS

We’ve travelled around the globe from Brazil to New York City, to bring you the most innovative and exotic national classic cocktails, served up by some of the world’s top bartenders. We explore the origins of each cocktail and look at how they can be served in your bar.

Brazil: Caipirinha

Brazil is best known for its soccer, beautiful beaches, samba dancing and – of course – Caipirinhas. Top bartender, Tai Barbin, shares his favourite twists on the classic Caipirinha recipe to bring a little bit of Brazil to your bar.

Humble Beginnings

As with most of the classics, the history of Brazil’s most famous cocktail, the Caipirinha, is shrouded in mystery. According to the experts, it was probably first created by a civil engineer named João Pinto Gomes Lamego in the city of Paraty in 1856, in an attempt to stop people drinking normal water which was contaminated with cholera. In his recipe, he recommended that people drink a mixture of cachaca, water, lime and sugar.

A traditional Caipirinha is created by combining fresh lime, sugar, ice and cachaça; a “kind of” rum very similar to the Rhum Agricole. Since cachaça became its own spirit category, it now needs to be distilled from sugar cane juice and produced in Brazil.

Below is my favourite twist on the Caipirinha;

Passionfruit and Honey Caipirinha

60ml YPIOCA CACHACA

½ Fresh lime cut in wedges

2 Spoons of passionfruit pulp

2 ½ Spoons of honey

A fresh mint sprig

19 grams of alcohol*(according to mls of the serve)

METHOD

Muddle the lime into an Old Fashioned glass.

Fill the glass ¾ full with crushed ice.

Add the honey, cachaça and passionfruit pulp to the ice.

Stir well to mix all the ingredients and serve.

Garnish with a fresh mint sprig

Singapore: Singapore Sling

A force to be reckoned with on the international bar scene, nothing captures Singapore’s burgeoning cocktail culture quite like its eponymous national classic, the Singapore Sling. Din Hassan, head bartender at CÉ LA VI, reveals his favourite twist on this timeless classic.

Sling Beginnings

The Singapore Sling was created by Ngiam Tong Boon, some time between 1913 and 1915, while he was bartending at Long Bar, located in the heart of one of Singapore’s most iconic establishments, the Raffles Hotel. Today, they still have the reputation of making the best Singapore Slings in the world!

The traditional Singapore Sling recipe contains gin, orange liqueur, cherry liqueur, Benedictine, lime juice, pineapple juice, grenadine and angostura bitters.

I reinvented this national favourite and named it the “Retro Sling”. An experimenter by nature, I conceptualise cocktails that deliver a multi-sensory experience; engaging the senses visually and texturally, with a focus on a seamless harmony of flavours. In this serve, one of the ingredients is tabasco sauce which gives a subtle, spicy aftertaste. I also garnish it with a chocolate-coated biscuit, evoking fond memories amongst Singaporeans of their favourite childhood snack.

The Retro Sling

20ml Cherry liqueur

40ml Freshly squeezed lime juice

22ml Simple syrup

3 Dashes chocolate bitters

2 Dashes of tabasco sauce

Chocolate biscuit for garnish

16 grams of alcohol*(according to mls of the serve)

METHOD

Combine all the ingredients in the shaker.

Shake hard then top up with soda water in the shaker.

Strain into a coupe glass.

Garnish with a chocolate wafer and a mint sprig.

New York: The Manhattan

New York is renowned for being one of the global leaders in craft cocktail culture, and there’s no shortage of nightlife in the city that never sleeps! Jess Vida, bartender at Atlas, Singapore shares the history behind the famous Manhattan cocktail and reveals his very own twist on the classic.

Manhattan Mystery

The Manhattan’s history stems back to the late 1800’s in the north-eastern region of the United States. However, as with any classic cocktail worth its salt, there are countless origin stories floating around. Several sources claim that it was created in Maryland, then popularised in New York as the “Manhattan”. As one story has it, in 1876 a bartender at the Palo Alto Hotel in Maryland made it up on the spot for a customer who had just won a dual and was a bit shaken up.

A Manhattan in its simplest form is a dash of bitters, 1 part sweet vermouth, 2 parts rye whiskey stirred with ice and strained into a cocktail glass. There are many people who have either claimed, or had a claim put in for them, that they created the Manhattan. Who actually did? To be honest, I have no idea! But here is my favourite way of making it – a slight twist on the notorious classic.

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Preacher Man

20mls Don Julio Anejo

15mls Sweet Vermouth

15mls Dry Vermouth

10mls Amaro Cio Ciaro

10mls Creme de Cacao

2 Dashes absinth

Garnish Orange Peel

24 grams of alcohol grams of alcohol*(according to mls of the serve)

METHOD

Build all ingredients into a mixing glass.

Stir to dilution.

Pour into a Nick and Nora glass.

Garnish with and orange oils.

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(*One standard drink contains 8g of alcohol)

CLASSIC COCKTAILS WITH A TWIST

Leading bartender, Ben Potts of Beaker and Gray, Miami, has been shaking up cocktails for years! He gives us the inside scoop on how to create a twist on the classics.

ONE COCKTAIL, TWO SEASONS

Think some cocktails are just for summer? Then think again! Former World Class Australia winner, Jack Sotti shares the best ways to make the most of your cocktail serves.

ESSENTIAL BAR SKILLS: COCKTAIL BASICS

Whether you’re making a Mojito or a Gin Fizz, at the heart of every great cocktail there must be a perfect balance. So, let’s get back to basics.

PHIL WARD: MAKING A MODERN CLASSIC

Ever dreamed of having your cocktail creation on menus across the world? Leading bartender, Phil Ward, has done just that with his Oaxaca Old Fashioned cocktail.

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Turtle Coffee Cocktail for National Coffee Day

Thanks to Staples for sponsoring today’s post. As always, all opinions are honestly my own.

Happy National Coffee Day, friends!! A day just for celebrating one of my favorite things! My friends at Staples asked me if I’d be interested in helping kick off the party by sharing an original recipe made with coffee. Um, YES. Erin and I got together on a Friday night to brainstorm and create a tasty treat for you, and I finally get to share it with you today. Get ready for the Turtle Coffee Cocktail!

Before I share the recipe, first things first. I have to give you a sneak peek at my new toy, the Starbucks Verismo Brewing System. It’s the next best thing to having your favorite barista living in your house. It’s so easy to use, and you can quickly brew espresso, an Americano, a Café Latte, brewed coffee, and so much more at the touch of a button or two.

Before using the machine, fill the water tank in the back all the way up to the line, which will last a good while. Then, all you have to do is choose what you want to make, lift the lever on the top of the machine, and place your pod inside. The pods are available in a variety of blends, including Espresso roast, Veranda Blend, Pike Place Roast, Caffé Verona, and more. If you’re not a coffee lover, they also come in a yummy Masala Chai, and there are Milk Pods you can use with any roast.

Once your pod is in place, just lower the handle firmly and push the button that corresponds to what you’re using…the top one is for espresso, the middle one is for regular coffee, and the bottom is for a milk pod. The machine will take it from there and brew you the perfect cup. I’m loving it; not only do I use it for coffee, I often brew chai for myself in the morning, starting with a chai pod then adding a milk pod to finish up. I also came up with a fun recipe for a fancy espresso shot. But right now it’s time to talk about a different recipe…check it out.

TURTLE COFFEE COCKTAIL

Turtle Coffee Cocktail Ingredients :

1/4 cup <2 oz>brewed coffee – we used Pike Place, which is a medium roast
1/4 cup <2 oz>Bailey’s Original Irish Cream
1/2 cup <4 oz>milk
2 scoops vanilla ice cream
chocolate and caramel syrup
whipped cream
crushed pecans

Pour coffee (make sure the coffee is cold, or throw some ice in), Bailey’s, and milk into a blender and add 2 scoops of ice cream. Squeeze chocolate and caramel syrup in, as much as you like. Blend until smooth. Drizzle chocolate and caramel syrup on the inside of your glass, then pour the mixture in. Top with whipped cream, a drizzle of chocolate and caramel syrup, and crushed pecans.

Of course, as with any recipe, there are variations you can make for your dietary needs and preferences.

ALCOHOL FREE: Substitute Bailey’s non-alcoholic Irish Creamer for the actual Bailey’s.

LOW-FAT: We actually did this for ours; we used nonfat milk and lowfat ice cream. You can also get light whipped cream or leave off the whipped cream altogether.

GLUTEN FREE: To the best of our knowledge and research, this recipe is gluten free as is. However, always check the labels on each individual product you’re using to be sure, since there are a huge variety of brands when it comes to ice cream, whipped cream, syrups, etc.

NUT FREE: Simply leave off the pecan topping and you should be good to go! As always, though, double check the ingredient labels on your specific products to be sure.

CAFFEINE FREE: Use a decaf roast, as we did, or leave out the coffee . Additionally, chocolate has a small amount of caffeine, so you may also want to leave out the chocolate syrup and just enjoy the caramel.

DAIRY FREE: Sorry, this one isn’t easy. Ice cream, milk, Bailey’s, whipped cream, and caramel all have dairy in them. There aren’t a ton of good substitutions, but your best alternative is probably to use soy milk and soy ice cream, leave off the caramel and whipped cream, and substitute Kalhua for the Bailey’s. Or you could just brew yourself a cup of coffee. Probably easier.

Honestly? This drink was absolutely, amazingly delicious. We were just kind of playing around with the ingredients and taking guesses at how much to use, figuring we’d tweak what we needed to, but after one taste, we decided the recipe didn’t need a single change! I hope you get a chance to give it a try and that you enjoy it as much as we did!

Looking for more great cocktail recipes? Check these out…

Бренди Symbole National XO 0.7 л

Название товара на русском : Семболь Националь ХО

Производитель : A. de Fussigny

Регион производителя : Коньяк

Соберем за 30 минут

Название товара на русском : Семболь Националь ХО

Производитель : A. de Fussigny

Регион производителя : Коньяк

Подробнее о Symbole National XO

Бренди “Symbole National” ХО производит Коньячный Дом A. de Fussigny из специально отобранных виноградных спиртов аппелласьона Коньяк. Коньячные спирты, входящие в купаж, выдерживались не менее 6 лет в бочках из лимузенского дуба.

Бренди янтарного цвета с золотистыми отблесками. Аромат наполнен нотами цветочного меда, засахаренных апельсиновых долек, красных фруктов и ванили. Вкус бренди полный, отлично сбалансированный, с нотами меда и сухофруктов. Долгое, округлое послевкусие с легкими ореховыми нюансами.

Рекомендуется подавать в чистом виде как дижестив, а также в сочетании с кофе, сигарой, горьким шоколадом.

А знаете ли вы что

«В 2012 году на рынок было выпущено вино, которое содержало частицы метеорита, упавшего на нашу планету около 6 тысяч лет назад. Производители уверяли, что присутствие небесного тела придает вину неподдельно живой вкус. »

А знаете ли вы что

«Погреба, к которых выдерживаются разные сорта виски Jack Daniels, не оборудованы автоматическим контролем температуры. Чтобы сохранять нужные климатические условия, сотрудники производства постоянно переставляют бочки вручную.»

А знаете ли вы что

«Мало кто подозревает, но Индия является самым крупным производителем виски. Она же занимает первые строчки в рейтинге по потреблению.»

А знаете ли вы что

«Во время Советской Арктической экспедиции в 1937 году, ученые взяли с собой в дорогу специально созданный для такого события сорт коньяка повышенной крепости. Напиток помог науке – участникам экспедиции пришлось перегонять его в спирт, чтобы сохранить найденные образцы и доставить их домой в сохранности.»

А знаете ли вы что

«В ресторане сомелье приносит сначала пробку от бутылки и только потом само вино. Эта традиция происходит со времен, когда вся информация о вине наносилась на пробку, а на бутылке никаких наклеек не было, так что пробка демонстрировалась для чтения надписей на ней.»

Наш консультант поможет Вам подобрать алкогольгный напиток к столу или в подарок. А также ответит на любой ваш вопрос по винам.

Популярное в каталоге «АМ»: Виски

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Алкогольный супермаркет
Ароматный мир – винмаркеты по всей России.

Цены, характеристики и внешний вид товара в магазинах могут отличаться от указанных на сайте. На акционные товары и товары, отмеченные «*» на ценниках в торговых залах магазинов, скидка по дисконтным картам не распространяется. Винмаркеты «Ароматный мир» не осуществляют дистанционную торговлю, доставка товара не производится, оплата товара происходит непосредственно в винмаркетах «Ароматный мир» в соответствии с действующим законодательством РФ и режимом работы магазинов, круглосуточная и дистанционная продажа алкогольной продукции не осуществляется. Информация о товарах, размещенная на сайте носит ознакомительный характер, подробности о приобретении товаров уточняйте в магазинах «Ароматный мир»

* Сообщение “Средняя цена” показывает информацию о средней цене во всех магазинах сети в выбранном регионе, в которых указанный товар является в наличии. Фактическая цена товара в магазине может отличаться от указанной средней цены как в большую, так и в меньшую сторону. Информация о средней цене носит ознакомительный характер.

Celebrate National Cocktail Day with these Refreshing Spring Cocktail Recipes

While winter may still be hanging around certain parts of the country, it is officially spring, and with the changing season comes a whole new batch of cocktails to dig into. The heavier cocktails are getting put away for a little while in favor of drinks that feature all manner of ingredients that are fresh and lively.

The spring cocktails below are the epitome of that idea. Whether it’s using ingredients like St-Germain to give a sweet and floral note to a drink or having a presentation that comes close to the color of fresh cut grass, after a couple of these, you’ll forget that there still might be snow on the ground outside your house.

Winter Spritz

(Created by Maxime Belfand, Saxon + Parole, New York City)

  • 1 oz Martini & Rossi Riserva Speciale Bitter
  • 1 oz Martini & Rossi Ambrato
  • 1 oz blood orange juice
  • 3 dashes olive bitters
  • Top with Perrier and Lambrusco, equal parts
  • Blood orange wheel, green olive, and single rosemary sprig to garnish

Method: Built and top with Lambrusco and Perrier.

They Call Him Singapore “The Sling”

(Created by Francesco Amodeo, Master Blender, Don Ciccio & Figli)

  • .75 oz gin
  • .25 oz Don Ciccio Mandarinetto
  • .5 oz Don Ciccio Cerasum Cherry Aperitivo
  • .25 oz Don Ciccio Finocchietto
  • 2 oz pineapple juice
  • .5 oz fresh lime juice
  • 1 dash bitters
  • Top with club soda

Method: Stir all ingredients except club soda with ice. Strain into a rocks glass with new ice. Top with club soda and garnish with orange twist.

Between the Apple Trees

(Created by Anthony Rettino for Murray’s Cheese and the Hotel Delmano, New York City)

Method: Shake all ingredients with pinch of fresh thyme leaves. Garnish with an apple fan and serve in a coupe glass.

Lola’s Gift

(Created by Channing Ceteno)

  • 1.5 oz cognac
  • .5 oz St-Germain Elderflower Liqueur
  • .25 oz Lola’s Mix (1 part tamarind, 1 part Calamansi and 1 part Pickled Mango)
  • .25 oz ginger syrup
  • 1 dash chili tincture
  • 2 dash tiki salt
  • 1 oz egg white

Method: Combine all ingredients in tin. Dry shake with 1 ice cube. Add 4 more ice cubes to tin and shake. Strain into a chilled short rocks glass that has been wrapped with a thin piece of banana leaf with no ice. Grate roasted and dehydrated garlic over top.

Mango Basil Margarita

(Created by Will Benedetto, Refinery Rooftop, New York City)

Method: Shake very hard with 5-6 ice cubes. No need to strain, just pour the entire contents of the shaker into a Tajin rimmed rocks glass.

*Mango Basil Puree

  • 2 oz vodka
  • 1500 g mango puree
  • 300 g minced basil
  • 400 g agave

What’s Up, Brock?

Method: Add Brockmans Gin, Lejay Apricot Liqueur, carrot juice, and coriander leaves to a shaker of ice cubes and shake vigorously. Strain into a highball glass filled with ice cubes and garnish with the green stem of a carrot.

Pájaro Verde

(Created at JSix, San Diego)

  • 2 oz avocado-infused pisco
  • .5 oz cilantro-jalapeño syrup
  • .25 oz lemon juice
  • .25 oz lime juice
  • 1 dash orange bitters

Method: In a mixing tin, add all ingredients, shake, fine strain, and serve in glass.

Jitney Negroni

  • .75 oz Campari
  • .75 oz Sombra Mezcal
  • .5 oz Cinzano Extra Dry Vermouth infused with coffee*
  • .5 oz Cinzano Bianco Vermouth
  • 2 dashes of absinthe

Method: Combine all the ingredients in a mixing glass, add ice, stir, and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.

*Coffee-infused Vermouth: Macerate 5 oz of coarsely ground coffee in 750 ml of vermouth for 10 minutes. Strain and refrigerate.

Bacardí Blackberry Bramble

Method: Shake the first three ingredients vigorously with plenty of ice, strain into a glass, and drizzle Crème de Mure on top. Garnish with basil and blackberry skewer.

Blade and Bow “New” Fashioned

Method: Muddle orange slice with simple syrup in a glass. Add whiskey and elderflower liqueur. Add ice and stir.

Fresh Perspective

(Created by Hendrick’s Ambassador, Mattias Horseman)

  • 2 parts Hendrick’s Gin
  • 5 parts cucumber, kale, mint, and apple juice
  • .75 parts lemon juice
  • 1 part aloe juice
  • Rinse of Malic Acid

Method: Shake and double strain. Garnish with fresh mini veggies and bay leaf hydrosol.

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