Wednesday, December 31, 2014

Classic Cocktails

 A very happy New Year to all of you



1/3 sweet Vermouth
2/3 American blended Whisky
1 spray Angostura bitter
2-3 ice cubes
1 cocktail cherry
orange peel.

Vermouth, whisky, angostura and ice into the mix-glass. Stir carefully with the bar-spoon so you do not "spoil" the spirits and "muddle" the drink. Put 1 cocktail cherry in the cocktail glass. Put the strainer over the mix-glass, pour into the cocktail glass. Press the orange peel over the glass with the outer side turned to the glass. The oil from the peel will lay upon the surface of the drink, giving a characteristic aroma (do not put the peel into the drink)

Rob Roy

1/4 sweet Vermouth
3/4 Scotch Whisky
6-8 ice cubes
1 orange peel

Vermouth and whisky into the mix-glass and then ice cubes Stir carefully  Strain and pour into a cocktail glass. Press the orange peel over the glass and put it into the drink

Rusty Nail

1/2 Scotch Whisky
1/2 Drambuie
2 ice cubes

Whisky and Drambuie into an old fashion glass Then ice cubes. Stir lightly.

Irish Handshake

1/2 Whisky
1/4 green Chartreuse
!/4 cream
 shake with ice


Dry Martini

3/4 gin
1/4 dry vermouth

The "original" Martini was introduced as Martinez ab. 1860. It started with 1/2 gin and 1/2 dry vermouth. The name was changed to Martini in 1890. now with 2/3 gin and 1/3 vermouth.  The change went on and the drink became more and more dry.
Each Martini fan has his own opinion about the method. Some use only a spray of vermouth,others just rub the vermouth cork on the glass. The drink is therefore by experts considered to be too raw if it is only mixed, but if it is shaked quickly with ice the Martini gets a more gentle taste and at the same time the drink is cooled in a perfect way. And there is  no need for ice cubes which would make the drink thinner.

Gin Fizz 

1/3 lemon juice
2/3 gin
1 spoon icing sugar
3-4 ice cubes
club soda

lemon juice, gin an sugar into the mix-glass. Stir well until the sugar is dissolved. Put ice cubes in. Shake well.. Strain through the strainer and pour into a medium size glass. Rinse off the shaker with a little club soda which is put into the glass.

Pink Lady (or Cover Club)
1/6 lemon juice
5/6 gin
1 teaspoon grenadine
1 egg-white
a little cream
3-4 ice cubes.

Lemon juice, gin, grenadine, egg-white, cream and ice cubes into the mix-glass. Shake well and strain it. Serve in a cocktail glass. 

Singapore Sling

2 ice cubes
1/8 cherry heering
1/8 lemon juice
3/4 gin

Ice cubes, cherry heering, lemon juice and gin into a medium size glass. Fill up with cold water and stir.
Singapore sling is said to origin from Raffles Hotel in Singapore, and some claim that the original drink besides the mentioned ingredients also include a few drops Benedictine and brandy, 1 orange slice and a little fresh mint
Some recipes say club soda instead of the cold water Then it is called Singapore rickey and not
Singapore sling.

Tom Collins

1/4 lemon juice
3/4 gin
1 1/2 tesaspoon icing sugar
2 ice cubes
club soda
1 orange slice
1 cocktail cherry

Lemon juice, gin and sugar in a whiskyglass , stir with the bar spoon until sugar is dissolved. Put in ice cubes and fill the glass up with club soda. Decorate evt. with an orange slice  and/or a cocktail cherry.
Rum is often used instead of gin and then the drink is  called Rum Collins. But bourbon, brandy, scotch whisky or vodka might also be used instead of gin. With bourbon or blended whisky the drink is called John Collins.


Black Russian

1/4 kahlua
3/4 vodka
2-3 ice cubes.

Kahlua and vodka into the mix-glass and then ice cubes. Stir lightly. Strain and pour in a coctail glass.

Bloody Mary
8-10 ice cubes
2 teaspoon lemon juice
2 teaspoon tomato juice 
3/7 (evt 1/3) vodka
4/7  (evt. 2/3) vodka
2 drops Worcestershire sauce
2 drops Tabasco
fresh grounded pepper
a little celery salt

Ice cubes into the mix-glass, then lemon juice, tomato juice, vodka, worcestershire sauce and Tabasco. A little fresh grounded pepper, evt. a little celery salt upon the top.
If Bloody Mary is served on the rocks it is done as above and poured into a glass with 2-3 ice cubes.


Cuba Libre

juice from 1/4 lemon
1/3 rum
3-4 ice cubes
2/3 coca cola
a lemon slice

lemon juice, rum and ice cubes into a tall glass. Fill with coca cola, stir and decorate with 1/2 lemon slice.


1/ 4 lemon juice
1 teaspoon icing sugar
1 teaspoon Cointreau or Triple sec
3/4 white rum
3-4 ice cubes
evt. a little egg.white.

Lemon juice and sugar into the mix-glass and stir with the bar-spoon until the sugar is dissolved. Add the Cointreau or Triple sec, rum and ice. Shake well, and pour through the strainer into the cocktail glass.
In order to make the Daiquire still more foamy,try to add a little egg-white before you shake.


Juice from 1/2 lemon
1/6 apricot brandy
1/6 curacao
2/3 dark Jamaica rum
3-4 ice cubes
1 cut of fresh pineapple.

Lemon juice, apricot brandy, curacao, rum and ice cubes into the mix-glass. Shake well, strain and pour into the cocktail glass. Decorate with a cut of frech pineapple


Margarita I

1 lemon slice
a little coarse salt
1/5 lemon juice
4/5 tequila
1 1/2 teaspoon icing sugar
3-4 ice cubes

Rub the inside of the edge of a cooled cocktail glass with lemon slice. Put salt on a plate and dip the glass in it so a thin layer of salt is on the glass edge. Lemon juice and sugar into the mix-glass and stir until the sugar is dissolved. Add tequila and ice cubes, shake well, strain it into the salt-edged cocktail glas.

Margarita II

1 lemon slice
a little coarse salt
1/5 lemon juice
3/5 tequila
1 /5 Triple Sec
3-4 ice cubes.

Same procedure as Margarita I.



1/3 cointreau or Triple sec
2/3 cognac
1 spoonful lemon juice
3-4 ice cubes

Cointreau or Triple sec, cognac, lemon juice and ice cubes into the mix-glass. Shake well and strain through the strainer into the cocktail glas.

3/4 cognac
1/4 creme de menthe
3-4 ice cubes

Cognac, the white creme de menthe and the ice cubes into the mix-glass. Shake well and strain it into the cocktail glass.


Champagne cocktail 

6 measure icecold champagne
1 orange peel
1 teaspoon cognac

The icecold champagne into a champagne glass. Wring the orange peel above the glass and put it in. Pour slowly the cognac in so it is floating on the champagne.

Black Velvet

1/2 cold guiness stout
1/2 cold champagne

Traditional way : Hold cold stout in one hand and cold champagne in the other. Pour into a tall cold glass at the same time. A more simple way is to first pour stout in an then fill the glass very slowly with champagne. Do not stir but drink at once before the bubbles die and the good taste disappears.   



2 ice cubes
5/6 dry white wine
1/6 creme de cassis
1 lemon peel

Put ice cubes, white wine and creme de cassis in a large wine glass. Wring the lemon peel over the glass and put it in. Stir lightly.

Source: Vin og spiritus/Alverdens kogekunst/ 1968 -1970