10 Domande per futuri barman

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QUIZ PER GIOVANI BARMAN IN LINGUA  INGLESE

Fall Into Italy Cocktail

This cocktail brings Averna amaro to life with cognac, Appleton Estate rum, lemon juice, simply syrup and chocolate bitters.

Ingredients in The Fall Into Italy Cocktail

³⁄₄ oz Averna amaro

³⁄₄ oz Cognac

³⁄₄ oz Appleton Estate rum

³⁄₄ oz Freshly squeezed lemon juice

³⁄₄ oz Simple Syrup

2 dashes Chocolate bitters

Garnish: 

Orange wedge

Glass: 

Rocks

How to make The Fall Into Italy Cocktail

Add all of the ingredients in a shaker with ice and shake.
Fine-strain into a rocks glass over pebble or crushed ice, and garnish with an orange wedge.

10 Domande per barman e amanti dei distillati

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24/03/2018 - 1

TAYLORED BLACK RUSSIAN COCKTAIL

TAYLORED BLACK RUSSIAN COCKTAIL

Liz Taylor once said that this unlikely combination of ingredients was her favorite cocktail.

INGREDIENTS IN THE TAYLORED BLACK RUSSIAN COCKTAIL  

1 oz Absolut vodka

1 oz Kahlúa

1 oz Hershey's chocolate syrup

Glass: Rocks

HOW TO MAKE THE TAYLORED BLACK RUSSIAN COCKTAIL

Heat the chocolate syrup until warm.

Add all ingredients to a mixing glass and stir.

Fill with ice, and stir until chilled.

Strain into a rocks glass over fresh ice

PLANTER’S PUNCH COCKTAIL

PLANTER’S PUNCH COCKTAIL

A simple mixture of rum, citrus, sugar and spice, the Planter’s Punch has been gracing cocktail books and bar menus for well over a century.

INGREDIENTS IN THE PLANTER’S PUNCH COCKTAIL  

3 oz Dark rum

³⁄₄ oz Fresh lime juice

1 oz Simple syrup

1 barspoon Grenadine

3 dashes Angostura bitters

1 splash Soda water

Garnish: Mint Sprig

Glass: Collins

HOW TO MAKE THE PLANTER’S PUNCH COCKTAIL

Add all the ingredients into a shaker with ice, and shake vigorously.

Strain into a Collins glass over crushed ice.

Top with a splash of soda water.

Garnish with a mint sprig.

RUM & GINGER COCKTAIL

RUM & GINGER COCKTAIL

BlackTail, the Lower Manhattan retro Cuban bar from the team behind The Dead Rabbit, is known to modernize classics like the Rum & Coke. For its contemporary riff on the Dark ’N’ Stormy, bartender Nate Dobson added passion fruit, bitters and a blend of funky Jamaican spirits to the usual ginger and rum base.

This recipe originally appeared as part of “The 5 Recipe Variations Every Dark ’N’ Stormy Lover Should Know.”

INGREDIENTS IN THE RUM & GINGER COCKTAIL  

¹⁄₄ oz Wray & Nephew overproof rum

1 ¹⁄₄ oz DR rum blend*

³⁄₄ oz Fresh lime juice

1 tsp Passion fruit puree

1 dash Angostura bitters

Blenheim ginger ale, to top

Glass: Collins

HOW TO MAKE THE RUM & GINGER COCKTAIL

Pour the rum, rum blend, juice, puree and bitters into a Collins glass over ice.

Top with the ginger ale.

*DR rum blend: Combine 4 parts Bacardí Superior Heritage Limited Edition rum, 3 parts Caña Brava rum, 2 parts Barbancourt white rhum agricole and 1 part Banks 5 Island rum.

American Beauty cocktail

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Extend the life of your persimmons with this persimmon scotch cocktail made with persimmon infused scotch.

Ingredients

·         1 egg white

·         2 ounces persimmon infused scotch**

·         ¾ ounce honey syrup

·         ¾ ounce lemon juice

·         Star anise pod for garnish

Directions

1.   Add all ingredients to a cocktail shaker except garnish and shake vigorously without ice.

2.   Open shaker, fill with ice and shake again.

3.   Double strain into a chilled coupe glass and garnish with a star anise pod.

4.   **To make the persimmon infused scotch, remove the top of two hachiya persimmons and cut into big pieces. Place in a pint size mason jar along with 1 cinnamon stick and fill with 2 cups blended scotch (I used Usquaebach Reserve). Let sit for 2 days and double strain into a glass jar or bottle and use as desired.

GAELIC FLIP COCKTAIL

GAELIC FLIP COCKTAIL

Fortify yourself with the Irish-whiskey-and-egg Gaelic Flip cocktail.

INGREDIENTS IN THE GAELIC FLIP COCKTAIL  

1 ¹⁄₄ oz Bushmills Irish Whiskey

1 oz Sweet vermouth

1 tsp Allspice liqueur

¹⁄₃ oz Simple syrup

1 Egg

Garnish: 1 mutmeg

Glass: Irish Coffee or rocks

HOW TO MAKE THE GAELIC FLIP COCKTAIL

Add all the ingredients to a shaker and dry shake (without ice) to emulsify.

Fill with ice and shake again.

Strain into an Irish coffee mug or rocks glass and garnish with grated nutmeg.

SNAP, CHAT & RUM COCKTAIL

SNAP, CHAT & RUM COCKTAIL

  1 ¹⁄₂ oz Dark aged rum

1 oz Fresh lime juice

³⁄₄ oz Simple syrup

1 ¹⁄₂ oz Pressed sugar snap pea with fennel bulb

Garnish: Fennel frond

Glass: Coupe

HOW TO MAKE THE SNAP, CHAT & RUM COCKTAIL

Shake and strain all ingredients into chilled coupe glass.

Garnish with fennel frond.

IRISH BLONDE COCKTAIL

 IRISH BLONDE COCKTAIL

St Patrick’s Day is around the corner. Start preparing now.

INGREDIENTS IN THE IRISH BLONDE COCKTAIL  

2 oz Michael Collins Blended Irish Whiskey

³⁄₄ oz Orange curaçao

¹⁄₄ oz La Ina Fino Sherry

1 dash Regans' Orange Bitters

Garnish: 1 Flamed orange peel 

Glass: Martini 

HOW TO MAKE THE IRISH BLONDE COCKTAIL

Add all the ingredients to a mixing glass and fill with ice.

Stir, and strain into a chilled Martini glass.

Garnish with a flamed orange peel.

SHOE MAKER COCKTAIL

SHOE MAKER COCKTAIL  

2 oz Knappogue Castle Single Malt Irish Whiskey 12yr

1 oz Fino sherry

¹⁄₂ oz sugar syrup

1 dash Orange bitters

2  Raspberries

1  Orange slice

1  Orange peel

Garnish:  1 sprig mint 1 sprig raspberry 

Glass: Old Fashioned 

HOW TO MAKE THE SHOE MAKER COCKTAIL

Add dash of bitters, raspberries, orange slice & sugar syrup to shaker tin and muddle.

Add sherry, Knappogue Castle Single Malt Irish Whiskey castle 12yr and ice and shake.

Double strain into old fashioned glass and top with crushed ice.

Express orange oils from peel and discard.

Garnish with mint sprig and raspberry.

POMCHI SMASH COCKTAIL

A fruity taste of summer.

INGREDIENTS IN THE POMCHI SMASH COCKTAIL  

10 Raspberries

5 Mint leaves

1 ¹⁄₂ oz Ron Abuelo Añejo

2 oz Cranberry juice

1 oz Fresh lemon juice

¹⁄₂ oz Simple syrup

1 dash Angostura bitters

Ginger ale

Garnish: 1 Raspberry and mint sprig

Glass: Highball or large wine

HOW TO MAKE THE POMCHI SMASH COCKTAIL

In a shaker, muddle the raspberries and mint leaves.

Add the remaining ingredients except the ginger ale and fill with ice.

Shake, and strain into a highball or large wine glass filled with fresh ice.

Top with ginger ale and garnish with a raspberry and a mint sprig.

BLACK BETTY COCKTAIL

At one of downtown Vancouver’s celebrated farm-to-table restaurants, Royal Dinette, bar manager Kaitlyn Stewart plays with kitchen ingredients and techniques in her cocktails. The Black Betty intrigues with its dark depths and dehydrated beetroot-sugar garnish dusted across a layer of egg white.

INGREDIENTS IN THE BLACK BETTY COCKTAIL  

1 ¹⁄₂ oz El Jimador blanco tequila

¹⁄₂ oz Odd Society crème de cassis

1 oz Pressed lime juice

¹⁄₄ oz Black sesame orgeat syrup*

1  Egg white

¹⁄₂ tsp Activated charcoal

Garnish: Dehydrated beetroot sugar**

 Glass: Rocks

HOW TO MAKE THE BLACK BETTY COCKTAIL

Combine all the ingredients into a mixing tin, and dry shake to emulsify egg white.

Add ice and shake again for 10 to 15 seconds.

Fine-strain into small rocks glass but with no ice.

Garnish with dehydrated beetroot sugar.

*Black sesame orgeat syrup: Lightly toast 2 cups of black sesame seeds in a pan. Let cool, then blend in a blender or food processor. In a separate saucepan, bring 1 1/2 cups sugar and 1 1/4 cups water to a light simmer. Once the sugar has dissolved, add the blended sesame seeds to the saucepan. Bring to a boil over medium heat, then remove from heat and cool for 3 hours. Once the mixture has cooled, strain through a fine-mesh strainer or cheesecloth until silky. Add 1 tsp orange blossom water and 1 oz vodka. Bottle and refrigerate. Can be stored for up to 3 months.

**Dehydrated beet sugar: Juice 4 large beets, take the pulp (or byproduct), and ring out excess juice using a kitchen towel or cheese cloth. Spread the pulp onto a tray, and place the tray in a dehydrator or oven at 120 degrees Fahrenheit. Once the pulp is completely dry, add it to a spice grinder or blender with 1/2 cup white sugar, then blitz into a fine powder. Makes 1 cup.