The Cocktail Story

New Year’s Eve is fast approaching and since that night is not really so much about the food but more about the drinks I have decided to make a little premiere on this blog and share four cocktail recipes with you guys. This isn’t exactly my field of expertise so this post also contains another premiere, a guest recipe or two of them to be exact in addition to two of my own drink creations.

The guest recipes where created by my friend Clemens Reich, Bartender Extraordinaire and currently Chef de Bar at The Fontenay in Hamburg. Clemens started his career working the bar at a club in his hometown Innsbruck. What started out as student job turned into a career leading path that would take him to his current location, Hamburg, where he started working at Die Bank before moving to his current job at The Fontenay. Here are a few quick questions I asked Clemens to answer for me: 

Favourite Cocktail? Boulevardier

Least Favourite Cocktail? Swimming Pool

How do you find inspiration when creating new Cocktail recipes? Trying out new combinations and flavours, exchanging ideas with colleagues and friends and inspiring books.  

What should one look out for when buying spirits? Don’t buy at the discounter but also know that the most expensive isn’t necessarily the best. Ideally, seek the advice of an expert or do your research online. 

Any tips for amateurs wanting to mix their own drinks?  Your tools and ingredients are the most important thing. Without the right tools, you won’t be able to achieve the best outcome.

Most common mistakes people make when mixing their own drinks? Less is more.

 

Forest Julep by Clemens Reich

Ingredients:

  • 4cl El Dorado 12 Years
  • 2cl Amontillado Sherry
  • 1cl Redwine (Zweigelt)
  • 0,25cl Sugar Syrup
  • 7 Mint Leaves

Method:

  1. Place the mint in a cup (ideal a silver cup if on hand)
  2. Add the remaining ingredients
  3. Fill the cup with crushed ice
  4. Mix everything well.
  5. Top off with some more crushed ice, mint leaves and orange zest.

Holy Herbal Smash by Clemens Reich

Ingredients:

  •  4cl Antica Formula
  • 2cl Campari
  • 3cl fresh lemon juice
  • 2cl sugar syrup
  • 10 mint leaves

Method:

  1. Place mint leaves in a shaker and crush using a muddler.
  2. Add remaining ingredients.
  3. Add ice cubes to the shaker.
  4. Shake for 10-15 sec.
  5. Serve in a Whiskey tumbler with a double strain.
  6. Ideally, add one large ice cube and garnish with mint leaves and orange zest.

Salted Caramel Russian

Ingredients:

  • 1 tbsp of caramel sauce
  • 4 cl of Irish Whiskey
  • 2 cl of Amaretto
  • 6 cl of Almond Milk
  • a sprinkle of sea salt flakes
  • a few stalks of fresh rosemary
  • a handful of ice cubes

Method:

  1. Drizzle the caramel sauce on the inside of your glass and fill the glass with ice.
  2. Then add Whiskey, Amaretto and Almond Milk, Ice cubes and sea salt flakes to your shaker.
  3. Shake for a few seconds.
  4. Pour the drink in the glass and garnish with the rosemary stalks.

Espresso Chai Martini

Ingredients:

  • 1/2 or 125 ml of water
  • 2 chai tea bags
  • 1 tbsp of maple syrup
  • 3 cl of strongly brewed espresso
  • 1/2 cup of 125 ml of almond milk
  • 6 cl of vodka
  • ice cubes

Method:

  1. Boil the water and then steep the tea bags inside for a couple of minutes.
  2. Add the espresso to the tea and them combine and cool both of them in the fridge.
  3. Add the cool tea and espresso into a shaker with the remaining ingredients.
  4. Shake for a few seconds.
  5. And then serve on some ice.

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