The Art of the Simple Cocktail

Great seeing you all last Friday. What an event and what an enthusiasm you put on the table.

You can enjoy the cocktails you made at home, so keep on shaking Fitzgeralds, Bourbon Sours and others.

French 75
1,50 cl. simple syrup
0,75 cl. lemon juice
2,25 cl. cognac (we used Pierre Ferrand Ambre 1er Cru)
5,25 cl. dry champagne (we used Möet et Chandon Brût)

Shake all ingredients except the champagne over ice.
Strain into a chilled champagne flute.
Top with chilled champagne.

Gin Sour
4,50 cl. Plymouth gin
3,00 cl. simple syrup
2,00 cl. lemon juice

Shake all ingredients over ice.
Strain into a rocks glass filled with fresh ice.
Squeeze and drop a lemon peel over the glass.

Fitzgerald
4,50 cl. Plymouth gin
3,00 cl. simple syrup
2,00 cl. lemon juice
3 dashes Angostura Bitters

Shake all ingredients over ice.
Strain into a rocks glass filled with fresh ice.
Squeeze and drop a lemon peel over the glass.  

Bourbon Sour
5,00 cl. Bulleit Bourbon
2,25 cl. simple syrup
1,00 cl. lemon juice

Shake all ingredients over ice.
Strain into a rocks glass filled with fresh ice.

Expat
5,00 cl. Bulleit Bourbon
2,25 cl. simple syrup
1,00 cl. lemon juice
6-8 mint leaves

Shake all ingredients over ice.
Strain into a rocks glass without ice.

The Bourbon Sour and Expat recipes works well with cognac/brandy or golden/dark rum too.

Bijou
3,00 cl. Plymouth Gin
3,00 cl. Chartreuse Verte
3,00 cl. Dolin Vermouth Rouge
1 dash Bitter Truth Orange Bitters

Stir all ingredients over ice.
Strain into a chilled coupe glass without ice.
Squeeze a lemon peel over the glass.

Ping-Pong Cocktail
3,00 cl. Caloric Punch
3,00 cl. Powers Gold Label Irish Whiskey
3,00 cl. Old English Gin

Stir all ingredients over ice.
Strain into a chilled coupe glass without ice.

Vesper (shaken or stirred)
4,50 cl. Tanqueray Gin
1,50 cl. Smirnoff Black
0,75 cl. Cocchi Americano

Stir all ingredients over ice in about 20 seconds or shake in about 10 seconds.
Strain into a chilled Martini glass. Squeeze and drop a lemon peel over the glass.

Tips and tricks
Simple syrup Mix/shake one part hot water and one part white sugar until dissolved. Do not boil, as it will caramelize the syrup. Stays fresh in the fridge for about two weeks.

Shake The purpose of shaking are mixing, cooling and diluting your cocktail. The longer you shake the colder and diluted your cocktail will get. Most cocktails calls for a 10 second hard shake.

Stir You shake cocktails containing ’heavy’ ingredients like juices, syrups, dairy and eggs etc. You stir cocktails with pure ingredients like spirits, liqueurs, wines etc. Most cocktails calls for a 20-30 second stir or till you have added 25 % water from the melted ice.

For more tips and tricks go to this booklet or download pdf for printing.

Cheers,
Mark and Henrik