The Art of the Simple Cocktail

Great seeing you all last Thursday. What an event and what an enthusiasm you put to the table.

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

Gin Sour
4,50 cl. gin (we used Tanqueray 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. gin (we used Tanqueray 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
4,00 cl. bourbon (we used Bulleit Bourbon)
2,00 cl. simple syrup
2,00 cl. lemon juice

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

Expat
4,00 cl. bourbon (we used Bulleit Bourbon)
2,00 cl. simple syrup
2,00 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 a golden/dark rum too.

Mai Tai
5,50 cl. aged golden/dark rum (we used Old Reserve 2002 Plantation Trinidad Rum)
2,00 cl. Grand Marnier Red
2,00 cl. lime juice
1,00 cl. orgeat (almond syrup)

Shake all ingredients over ice.
Strain into a rocks glass filled with fresh ice.
Garnish with a lime wedge and a mint sprig.

Dylan
4,00 cl. tequila reposado (we used Arette Tequila Reposado)
2,00 cl. light agave syrup
2,00 cl. lemon juice
2,00 cl. pink grapefruit juice
2 tsp. Luxardo Maraschino Liqueur

Shake all ingredients over ice.
Strain into a rocks glass filled with fresh ice.
Squeeze and drop a pink grapefruit 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