Recently, Monin (the syrup company) were kind enough to send me some of their products. I received a few flavours and this post will showcase one of their latest products: Falernum syrup. Now Falernum is not a new product, it’s a Caribbean spiced syrup that is often alcoholic and almost exclusively used in Tiki Style cocktails.
I’ve been trying to lay my hands on Falernum, in one form or another, for years and always failed at the last hurdle. However, thanks to the lovely PR team over at Monin (specifically Emma White – Thank you) I’ve finally got some. And boy oh boy it was worth the wait!
Monin’s falernum Syrup is everything I thought it would be. It’s sweet, fragrant, and yet it contains a gentle heat that completes the flavour profile you’d expect from a Caribbean spiced syrup. I can safely say, that I now know why it’s used so copiously across the wide variety of Tiki cocktails.
Below I try to take 6 tiki style cocktails and, with very little tweaking, create them in such a way that you’ll be making them for yourself by the end of the post…
2m Plantation 3-star platinum [white] Rum
1m Fresh Lemon Juice
Splash of Monin Falernum syrup
Garnish: 1 orange Peel
Combine all ingredients in a cocktail shaker and shake well with ice (around 10 seconds should be enough).
Strain into a chilled Coupe glass and garnish with an orange peel.
Top Tip: Although this drink is made short, you can use a rocks glass and crushed ice to make it a longer, more palatable drink – especially if you’re not one for shorter, stronger drinks.
Corn & Oil
2 measure El Ron Prohibido Solera Rum
1 measure Monin Falernum Syrup
¾ measure Fresh Lime Juice
Dash Bitter Truth Old Time Aromatic Bitters
Garnish: Lime Wedge, Edible Flower
Shake the ingredients hard, over ice.
Strain into an ice-filled rocks glass.
Garnish and serve with a straw, or two.
The Zombie (Classic Recipe)
1 ½ measures Jamaican Rum
1 ½ measures Puerto Rican Rum
1 measure 151-proof rum
½ measure Dons Mix*
½ measure Monin Falernum syrup
¾ measure Fresh Lime Juice
¼ measure Monin Grenadine syrup
2 dashes Absinthe
1 dash angostura bitters
Garnish: 2 mint sprigs
Dons Mix: combine 2 measures Grapefruit Juice with 1 measure of cinnamon simple syrup.
Shake all of the ingredients over ice for around 10-15 seconds.
Strain ingredients into a Tiki Mug filled with crushed ice.
Top up with crushed ice and garnish with a couple of mint sprigs and serve with 2 straws.
Whilst Jamaican Rum is quite easy to come by (Appleton Estate Special is available in most supermarkets) the Puerto Rican Rum might be a little harder to come by. Sainsbury’s currently stock Flor De Cana, a rum from Nicaragua, which is a decent replacement. Equally, you can experiment like I did and go for something completely different.
I used Plantation Platinum 3 stars, and a Mexican Solera Rum I picked up a little while ago and fell in love with (El Ron Prohibido).
Royal Bermuda Yacht Club (Tall)
1 ½ measures El Ron Prohibido Solera Rum
½ measure Monin Falernum Syrup
¼ measure Merlet Trois Citrus (Triple Sec)
¾ measure Fresh Lime Juice
Top up Ginger ale
Garnish: Lime Wheel & Mint Sprig(s)
Add ingredients into a cocktail shaker and shake over ice for around 10 seconds.
Strain into a tiki mug filled with crushed ice.
Top with more crushed ice, and then the Ginger ale.
Garnish and serve with 2 straws.
This cocktail, originally comprised of just the first 4 ingredients. However, it came up a bit short in my mug (even when doubled). So I simply topped with the ginger ale at hand (Canada Dry) and it seemed to work brilliantly. So I hope you enjoy this lengthened version of the Yacht Club – if not, try it without the ale, serving it short in a coupe/martini glass.
2 measures Makers Mark Kentucky Bourbon
1 measure Fresh Lime Juice
¾ measure Monin Falernum Syrup
¾ measure Raspberry Simple Syrup
Garnish: Lime Wheel & Raspberry skewer.
Shake all the ingredients, over ice, for around 10-15 seconds.
Strain into a ceramic Tiki Mug filled with crushed ice.
Top up with more crushed ice and garnish, before serving with two straws.
This cocktail is the only one I do not have a picture for. My raspberries went mouldy before their BBE and no shops were open on a Sunday night – murphy’s law, right? However, I have had this cocktail recently and can attest to its rather palatable taste (and considering I’m not a fan of whisky – that’s quite the compliment).
1 ¼ measures Monin Falernum Syrup
¾ measure Rhum Agricole (high proof)
¾ measure fresh lime juice
¼ measure Honey Simple Syrup
1 Cucumber slice
Top up – Ginger ale
Garnish: Cucumber slice & Pineapple Chunk
Adding the cucumber slice, lime juice and honey syrup to your glass, muddle well.
Then add the Falernum and Rhum Agricole and stir well.
Top up with ice and mix in some Ginger Ale.
Garnish with a cucumber slice and pineapple chunk.
Combining at a 1:1 ratio, add honey to water and simmer, mixing until the honey dissolves.
Top Tip: the original recipe called for Ginger beer, but I find it to be a tad too spicy so I stick to the gentler ginger ale. If you like your ginger soda with a kick, try using ginger beer with this cocktail!
So there you have 6 cocktails that make great use of Monin’s Falernum syrup! Monin did a fantastic job supplying me with the Falernum used in this post (you can see it in a couple of the images) and I’d like to thank them for sending me a product I’ve been desperately after for years!
Monin has a vast array of flavoured syrups at their disposal and as a cocktail imbiber, I am always interested in trying out new and novel syrups! My favourite simply has to be this Falernum, although their Hibiscus syrup is a truly inspirational. You can purchase Monin syrups from a wide variety of outlets but click here for more information!
What about you? What’s your favourite flavour Monin syrup? Do you like the cool, crisp taste of their Cucumber syrup or are you a fan of their refreshing Melon syrup? Why don’t you drop a comment below and let me know! You never know they might send me a bottle to use in future posts!
The idea behind this new theme system is that it should allow me to write more posts more often. Recent months, for one reason or another, have not been good for my writing. So to help me write, as well as schedule, posts better I’ve decided to restrict myself to a certain theme every month. This means every month you’ll get a post (like this one) that introduces the theme, as well as giving you decent selection of themed cocktails. You’ll also get another 3 or 4 posts spread over the month also themed to that particular topic. Using this month’s theme: Marvel Superheroes as an example; you can expect another 3 or 4 posts showcasing cocktail recipes themed towards a particular Marvel superhero. Depending on the theme, you may also get a few other themed posts about spirits or events. If, for example, the theme is pirates you could be forgiven for thinking a rum brand might get a little piece during that particular month.
Please understand that whilst 90% of the posts from now on will show a connection to that particular month’s theme, I will still continue to post about relevant events, spirit brands and other interesting things I come across.
Why superheroes? Why marvel?
I love cocktails, but I also love superheroes, and I’ve been a child of Marvel from the very beginning of my comic-hood (the first comic I ever read was Spiderman).
So to kick off this whole theme idea I thought starting with superheroes would be perfect. With the recent blockbuster success of Avengers: Age Of Ultron meaning Marvel have kept up their consistent strength-to-strength success of their avengers world films (films like Thor, Iron Man, Captain America and the soon to be released Ant Man), I thought it would be a fitting tribute if I gathered up some great Marvel superhero themed drinks; perfect for those silly fancy dress parties or just a good old geeky Marvel film-a-thon. What’s more, these cocktails are all pretty simple to make, all you need is the ingredients.
As a pre-curser to these cocktails please note:
Most of ingredients for these cocktails can be found at your local supermarket or corner shop.
However some of the harder to find ingredients, like the Viniq or flavoured vodkas, can be found online through various merchants. I’ll leave a few links at the end of the post for those interested in having a look around some of the better sites (please be aware this is only really worth it for UK readers as the sites are UK based).
So let’s begin with some of the cast from one the biggest films of the year: The Avengers: Age of Ultron…
The Hulk(From the Tipsy Bartender)
1 measure Viniq Vodka Liqueur
½ measure Grape Vodka
½ measure plain Vodka
½ measure Blue Curacao
1 measure Orange Juice
Splash Sprite (Lemon & Lime Soda)
Garnish: Black sugar rim
Fill a blender with cubed ice.
Add in the Viniq Liqueur, Grape Vodka & Sprite.
Blitz until the mixture is the texture of a slushy.
Fill a blender with cubed ice.
Add in the plain vodka, blue curacao & Orange juice.
Blitz until the mixture is the texture of a slushy.
Combine some granulated sugar with black food colouring and pile onto a plate.
Rim a tumbler glass with the black sugar.
Fill the tumbler half way with the purple slush.
Then top up with the green slush.
Garnish with the black sugar rim.
This cocktail is probably the most time intensiveCheck out the Tipsy Bartender for more great cocktails like this Hulk themed one.
1 measure Grenadine
1 measure Drambuie
2 measures Orange Juice
1 measure Scotch whisky
Build/layer the ingredients, in order, over ice in a tall Collins glass.
Serve with a glowing ice cube if you have one, use two straws either way…
Thor – Shooter
½ measure Whisky
1 measure Rum
1 measure Vodka
2 measures Orange Juice
Stir together the Whisky, Vodka & Rum.
Strain into a shot glass and set aside.
Pour a glass of orange juice and top it with soda.
Serve by dropping the shot glass in the glass of orange juice and enjoy…
Like the immovable Mjolnir itself, this cocktail will thump you like a hammer and then make sure you don’t remember it afterwards. Try sharing this serve with several of your friends, that way no one will think less of you, I promise!
1 measure Kahlua
1 measure Vodka
2 shots espresso
Combine in a glass and stir in.
The only hot cocktail on this list, the Black Widow tastes amazing but let it and it will make you wish you’d never heard of it…
Hawkeye – Purple Rain
1.5 measures Vodka
1.5 measures Blue Curacao
3 measures Cranberry Juice
Top up Soda Water (Optional)
Build the ingredients over ice in a tall glass.
Top up with Soda water and serve with a straw.
Captain America – Frappé
1 measure Grenadine
1 measure Crème De Cacao
1 measure Blue Curacao
Layer the ingredients into a fancy shot glass in the order written above. Handy tip: Use the back of a spoon to slow the liquid down and allow it to settle on top of the previous liquid.
Fill a tall collins glass 1/3 of the way full with crushed ice and add in the Grenadine.
Now fill it another 1/3 with crushed ice and then add the Crème De Cacao.
Finally fill to the brim with the crushed ice and then top with the Blue Curacao.
This layered shot is stronger than most cocktails on this list, but not only is it fitting for the theme but it also shows off all that was great about the great Captain America: The United States of America, via their flag of course…
Quicksilver – Kamikaze, Shooter
1.5 measures Vodka
0.75 measures Triple Sec
0.75 measures Lime Juice
Combine all 3 ingredients in a cocktail shaker and add ice.
Shake well, for around 10-15 seconds, and then strain into a fancy shot glass.
Serve with a slice of lime for a real kicker.
This cocktail is not so much a themed cocktail as it is a fitting cocktail. SPOILERS.
This suits Quicksilver’s character to a tee. Short, fast and it sure does pack a punch when it hits you. Share these out as they taste surprisingly great for a shooter.
Keep an eye out over the next 3-4 weeks for more marvel superhero themed cocktails right here, on this blog!
This month’s theme is perfect for summer evenings with your mates because the cocktails are bound to be fun, bold and simply delicious!!!
So, regardless of whether you’re a DC or Marvel, suit up and be ready for anything. Enjoy the cocktails, have fun, but most importantly drink responsibly!
Carrying on from last weeks Summer themed post, this post supplies you with 5 more delicious summer themed (and inspired) cocktails… Whilst they are all based on a different liqueur or spirit they are all refreshing, relatively simple and perfect for BBQ’s or Beaches. Whatever your fancy…
Recipe #6: Midori – Midori La Pomme
30ml Cognac (Brandy)
15ml Lemon Juice
Top up – Apple Cider
Garnish: Apple wedge
Fill a tall glass with ice cubes.
Build the ingredients as listed in the glass.
Stir well and serve with a straw and garnish with an apple wedge.
This is one of the stranger cocktails on the list, as it combines Midori, Cognac and Cider… Whilst most people would assume Calvados would be a better fit, I find it to be too sickly combined with the Midori & apple cider. Using Cognac helped balance the cocktail and results in a crisper more refreshing cocktail…
Recipe #7: Cointreau – Cointreau Fizz
25ml Lime Juice
Top up Club Soda
Fill a glass with ice and squeeze in (and drop in) 4 lime wedges.
Pour in the Cointreau and stir very gently so as to mix the ingredients with the ice.
Top with the Club Soda and garnish with a wheel of lime and a straw.
This cocktail is a new classic just waiting for the official nod. This became Cointreau’s signiture cocktail a few years back when they wanted to show off how versatile their spirit was, and that you could use it as a standalone spirit. “Much more than just a Triple Sec…”
As simple as can be, it just uses 3 ingredients, this cocktail delivers a crisp slice of summer in a glass. Whilst this particular blend might not seem very adventurous, check out the following link to see what other tweaks on this base cocktail Cointreau have created (I particularly like the Cucumber & Mint version)…
Fill a Collins glass with ice cubes and add the club soda – leave to one side.
Combine the remaining ingredients in an ice filled cocktail shaker.
Shake well for around 5-10 seconds* and then double strain into the tall glass.
Garnish with a piece of candied ginger on a skewer and serve with a straw.
Recipe #9: Southern Comfort –Blackout Special
50ml Southern Comfort
12.5ml Fresh Lime Juice
25ml Cranberry Juice
Build in a tall glass over ice, start with the SoCo.
Then add in the lime, Sprite and cranberry juice.
Garnish with a sprig of cranberries and a wedge of lime.
This refreshing cocktail is a little simpler than most, but it has that refreshing fizz to it that also has a little sugary hit. The Blackout Special is perfect for those long summer evenings and BBQ’s with neighbours. Hell it’s even a fitting perk up if a blackout actually hits…
Recipe #10: Passoa – Passoa Rosa Fizz
100ml Grapefruit Juice
Top up club soda
Combine the first 2 ingredients one at a time over ice in a tall glass.
Top up with the soda and garnish with a passionfruit husk float*.
This is another build-it-yourself cocktail and that means it’s brilliant for gatherings. You can make them in bulk and relatively quickly so it’s a perfect drink for BBQ’s, Parties etc… However if this drink is your own and you want to make it a little more special why not turn the garnish into a ‘bomb’ float?
Simply fill half a passionfruit husk with Triple Sec, or another similar liqueur (to be fair most liqueurs work here) and sink it just before drinking…
So there you go! 10 fabulous cocktails for your summer Party/BBQ/Evening… What’s more why don’t you try infusing some Vodka and try out a few tweaks on these classic recipes:
Here’s a little secret: Sangria is a perfect centrepiece for parties. Ok, so it wasn’tsuper-secret – most of you already knew that! But do you know the best way to get the most out of your sangria recipes? No? Well, here is my guide to perfect sangrias every time…
Europe And Its Great But Terrible Sangria Obsession
To be faithful to my story telling roots (or, if you want to put it more bluntly, my rambling nature), I thought I’d start with a bit of history: about the origins of Sangria and, most importantly, about why wine takes centre stage in this universal favourite.
What are the origins of Sangria? Well done for those of you who answered ‘Spain’, but even more points for those of you who said Spain and identified the timeframe of 1700-1800’s. We know this historical period more commonly as the Middle Ages (think Game of Thrones, albeit a little less rose tinted – if that’s possible!). Sangria was created mainly out of necessity! Until the mid-late 19th century, safe drinking water was not as readily available as it is today; therefore, the people of the time looked for safer means of drinking.
Based upon the idea that alcohol kills off the harmful bacteria/nasty stuff that causes diseases like Cholera and Diptheria, alcohol naturally and literally became the only safe way to drink any water. In addition to the health benefits of this plan, it was obvious that certain concoctions would be socially shared (quite merrily, I might add).
As these potent mixtures gained popularity, they also accumulated added ingredients, and thus the first ‘Sangria’ recipes came to be. As milk was considered strictly for babies, and as water was more likely to kill you than keep you alive, this wine mixture was consumed en masse, and even given to young children – talk about an interesting childhood.
Traditionally, the typical Sangria consisted of several ingredients: wine, some type of brandy and fruit. This mixture – in one form or another – became popular across Europe for hundreds of years, and has eventually been refined into the modern Sangria we know and love so much. Introduced into the USA back in 1964’s World Fair in New York, Sangria really put Spain (and red wine, especially) on the map across the Americas.
To this day, traditional Sangria is still made using red wine, brandy and fruit, although sugar and fruit juices are generally both used as well.
But where do you begin with the preparation of your Sangria? What ingredients do you need to rustle up a crowd pleasing wonder? Well, before I share with you my easy-to-follow recipes, why don’t you quickly review this check list to get a basic Idea of the ingredients you’ll need:
Wine or non-alcoholic substitute.
Try using different fruit juices. Base fruit juices such as orange, apple, peach and grape are great possibilities.
Sugar: preferably unrefined brown/muscovado – it’s richer in flavour and is not as bad for you as the refined white cane sugar. Honey/Agave Nectar are also great substitutes.
Spirits: rum, vodka, gin, tequila and liqueurs – choose those that work best with the wine you’ve picked. For instance, try using tequila in a spicy style wine, and rum for a sweet one.
Once you have your plethora of ingredients, you can move on to the step by step guide below (here’s some free advice: for that added ‘special something’, try using locally grown seasonal ingredients; they will add much more flavour and you can direct your friends on where to acquire them).
How to Mix Sangria
One giant leap
Start by mixing the wine, chosen spirit, juice and sugar together and then cover and chill for approximately 1-2 hours.
I find that taking your sweet time will result in a better tasting end product. Stir in the sugar until it is fully dissolved, and mix in your juices and spirits thoroughly.
Did you know? – Whilst traditional Sangria primarily uses red wine and brandy, you can use pretty much any type of wine and any spirit you like. Why not try rum and sparkling white wine (Prosecco/Cava/Champagne) or vodka and still white wine?
Sugar and spice and everything nice
Now comes the best bit: adding your preferred flavours.
First, quickly stir your sugar/juice mixture then introduce your ready-prepared mix of fruits and/or vegetables and spices. You can use any fruit you like, so experiment and have some fun. Once the fruit has been added, cover and return to the fridge for another 2-4 hours
The mid-season finale
Like any decent process, you need to check your progress half way through, so this step it designed to allow you to do just that. Remove the Sangria from the fridge, stir it extremely well to make sure the Sangria ingredients are combining well, and then cover and put back in the fridge for one final time (again for around 2-4 hours).
Did you know? – The best tasting Sangria can sometimes involve leaving the mixture in a fridge overnight to allow the fruit to settle into the alcohol, creating deeper, more meaningful flavours in the mixture.
As cold as ice
By now you should have a large bowl/container/pitcher full of a very fruity and alcohol-laced chilled liquid. But it doesn’t stop there. You need to stir thoroughly before serving and have your carbonated mixer on hand (if you’re using one – you don’t have to!). If serving straight away, then ice isn’t necessary. But have a bag or two ready in case it’s a particularly hot day (or you plan on leaving it out all evening).
Service with a smile
To serve, half fill a glass with ice, then top up with your chosen sparkling mixer!
Prosecco/champagne or lemonade make great mixers, but feel free to try any sparkling mixer you want. I find orange soda works particularly well.
This 5 step guide is genuinely all you need to produce party-popping Sangria mixes every time. You can make non-alcoholic Sangria using the same ingredients as detailed above. Whether alcoholic or not, your Sangria will be the envy of all your friends and before you know it, they’ll all be after your recipe.
Since it’s taken you nearly an entire day to create this masterpiece on your table, respect it and take every opportunity to enjoy every scent and sip. Did I mention it’ll keep, in a sealed container, for up to 24-48 hours depending on the fruit/juice used?
And, as I don my Etiquette hat for a small moment; A good host always remembers to be responsible when serving/consuming alcohol, and will check thoroughly that no one is allergic to the fruits/vegetables being used.
One Last Thought
I love to take the slower, more traveled path when creating a great cocktail. I’ll go out and buy ingredients to make my own infused syrups rather than buying pre-prepared, lower quality products. This process scales elegantly in mixtures such as Sangria. Of course you can create a decent version in a couple of hours; but to really blow your guests away, use fresh juice, locally sourced ingredients, maybe something a little less known, and of course take your time preparing it. You should always treat Sangria like a joint of meat in a marinade – allow plenty of time for the flavour to develop.
Stay tuned for next time – I’ll have something a little seasonal once more, in the form of a very well known and historically charged topic: London Dry Gin.
5 scalable sparkling drinks, perfect for your end of Summer BBQ…
This post is a bit pre-emptive. It’s not the end of summer just yet, but with the slightly cooler weather we are getting, it’s only ever around the corner. With these concoctions you can hang on to what remains of this weather for as long as you feasibly can. There is even a non-alcoholic one at the bottom…
Without further ado I present to you the 5 pitcher drinks you simply cannot be doing without this autumn!
1) Vodka Knockout
175ml Lime Juice
500ml Triple Sec
1L Cranberry Juice
1L Bitter Lemon(ade)
1L Classic Lemonade
Mix all of the still ingredients into a bowl/jug and stir well. Add your choice of slice/chopped fruit then cover and place in the fridge for 2-12 hours. Then top up with the carbonated ingredients and serve. If preparing without the 2-12 hours’ notice use large blocks of ice to keep the drink chilled.
2) Rum Juggler
500ml Southern Comfort
50ml Sugar Syrup
150ml Lime Juice
1L Apple Juice
1L Ginger Ale
Mix together the alcohol, lime juice and syrup. Then add your selection of prepared fruit. Cover and leave to chill for around 4-5 hours, then add the apple juice, cover and chill for up to a further 8hrs.
Serve straight from the fridge, and top up with the ginger ale. If prepared at short notice, again use large lumps of ice to chill the mixture, stirring in the ice to begin with.
3) Gin Garden
150ml Lemon Juice
1L Tropical/Passionfruit Juice
1L Soda Water
Mix together the alcoholic ingredients and lemon juice in your serving bowl/jug. Cover and chill for up to 5 hours. Then mix in the chosen fruit juice. Cover and chill for up to a further 7 hours. Serve straight from the fridge, topping up the drink with soda water, but only when it’s in their glass. DO NOT put the soda in the bow as, it will go flat extremely quickly.
4) Orchard Liqueur Especial
250ml Licor 43
250ml St. Germain Liqueur
350ml Plum Liqueur
500ml Apple Schnapps
350ml Cranberry Juice
1L Apple & Pear Juice
1L Ginger Ale
Pour all of the ingredients into a large serving bowl. Then stir in your selection of chopped/slice fruits and stir well. Cover and leave in the fridge to cool for 2+hrs. Then remove and add the fruit juice and stir again. Leave for another 2hrs and then serve, topping up with Ginger ale at the last moment.
If you have less time on your hands, put all the ingredients (except the ginger ale) in the bowl with large ice cubes. Then stir in the fruit, and add the fruit juice and stir again. Top up with the Ginger ale just before serving.
This mixture is perfect as it is, but should you like to tweak it try and stick to Orchard/Forest fruits. A selection of apples, pears, plums, peaches and various soft berries work wonders chopped up and served in the mixture.
5) Mocktail Monster
700ml POM pomegranate juice
350ml cranberry juice
350ml Apple Juice
150ml Lime Juice
1L Bitter Lemon
Mix all the ingredients up and serve with ice. The bigger the ice cubes the better, as they will melt slower. Serve with various sliced/chopped fruit and plenty of lemonade to top.
This recipe works well as a non-alcoholic alternative but can easily be made alcoholic if you wish; Vodka or rum make good bases, with liqueurs like SoCo and Cointreau working equally well. For a special little kick why not try adding 500-700ml of Tequila?
Or you can go for a more elegant touch and swap the lemonade out for Sparkling Wine/Champagne. It’s all up to you!
I’ve tried to make these recipes as crowd friendly as possible, you’ll notive that I’ve refrained from the use of Orange and Pineapple Juices, this is because I’ve found more people than you may think are allergic to them. That’s not to say you cannot add them in at all, just find out who’s allergic beforehand! – we want everyone to get the most enjoyment out of your drinks after alll!
These recipes are easy to prepare in bulk, and show clear volumes of each ingredient so you can scale them up (or down) to order.
All recipes are my own creation, so please ask me if you would like to use them on your own websites/blogs. Otherwise feel free to use them at your events , and even play with the ingredients to suit your tastes. The ingredients used are such that there is a certain amount of tweaking allowed before they taste unbalanced. Hopefully you enjoy them as much as we do here at the Fervent Shaker Co. Your BBQ’s will never be the same…
For commercial purposes (i.e. what you’re able to go out and buy yourselves) I’ll only be including liqueurs you can purchase on the UK market. Although this does not really reflect the list, as I do come from the UK and therefore am limited to these myself…
Possibly the sweetest liqueur on this list, Chambord Liqueur has one of the most ‘Royal’ beginnings too. It is said that King Louis XIV (that’s 15th for anyone who doesn’t know) visited Chateau Chambord and was presented with a Raspberry Liqueur that he loved. Well it is this liqueur that has inspired the spirit we all know and love: Chambord Liqueur. This world renowned black raspberry liqueur is a favourite of many of the modern mixologists ingredients.
This raspberry liqueur screams quality, and even the process shows it:
Using only the best raspberries (among other raspberry like berries) the fruit is then double infused and married with the other ingredients (and cognac wouldn’t you believe).
If this doesn’t scream enough quality the shape and design of the glass it comes in certainly covers any excess. Let’s face it, the French do romance and beauty better than any other country in the world and this liqueur is no different. From the minute you open a bottle you’re hit with the strong ‘raspberry jam donut’ fragrance supplied by the black raspberries. This to me makes it one of the best liqueurs, not just in Europe, but in the world.
Cocktail O’Clock: The Chambord French Martini
50ml Raspberry Vodka
15ml Chambord Liqueur
100ml Pineapple Juice
1) Shake ingredients over ice and strain into a large martini cocktail glass.
2) Garnish with some fresh raspberries.
9)Agwa Bolivia (coca)
I make no secret about my love affair with liqueurs/spirits with great stories. And why should this one be any different? Hint – it’s not.
Agwa De Bolivia is a dangerous and controversial liqueur. Dangerous in that What makes it so controversial is what it is made from: The Coca Leaf (that’s right, Coca as in Cocaine). There is nothing illegal about the use of the leaf, nor the consumption of this liqueur, however when it first came to be, it’s safe to say there were some shamefully shaking heads. But ignore them, because this liqueur is something special indeed.
Hand-picked to extremely high standards, the coca leaves are then transported (by armed guard) to Amsterdam where they are processed and infused until we get this almost florescent bottle of magic.
This liqueur is just a little different, a little crazy and a little controversial enough to not only be an instant hit across the globe, but to also interest people into making cocktails with it.
And that’s why it makes it onto this list.
Cocktail O’Clock: Agwa Berry Kiss
45ml Agwa de Bolivia coca leaf liqueur
150ml Italian Prosecco
Fresh Lime Juice (1/2 lime or round-abouts)
Fresh black berries and raspberries
1) Fill a fancy champagne flute with the chilled Prosecco.
2) Shake the lime juice and Agwa in a shaker, over ice.
3) Strain into the glass, over the Prosecco, watching it ripple through the sparkling wine.
4) Garnish with some fresh berries however you prefer (we like to skewer them, slicing them and putting them on the glass’ rim works too!)
That cocktail was courtesy of someone who’s had the pleasure of sampling and reviewing the liqueur first hand… Liquor Chick.
As the story goesLeonardo Da Vinci’s apprentice ‘Bernardino Luini’ was commissioned to paint a picture of ‘Madonna of the miracles in Saronno’ and in return for choosing an innkeeper to model as Madonna the young maiden innkeeper gave him a bottle of ‘golden liqueur’. Then later on this recipe was rediscovered and eventually sold as Disaronno.
Today Disaronno is among the most recognized of liqueurs across the planet. With a sweet Almond taste (imagine concentrated liquid marzipan being loosed upon your tastebuds) Disaronno is both perfect for drinking as is, or in well balanced cocktail.
Due to its carefully smooth texture and taste it can blend well with both the Neutral vodkas and white rums, but also well with the more flavourful tasting spirits like aged rum, Tequila and Gin.
Now this is something you do not often find in liqueurs, at least not an amaretto. Usually they are just good for aperitifs or as the base of a cocktail (where the other ingredients work around them). This however is different, and it’s for this reason it is my 3rd favourite liqueur.
A drink worth trying disaronno out with would be:
Cocktail O’Clock: Disaronno Jazzy Hour
½ measure Disaronno
1 measure Vodka
½ measure Tangerine Liqueur
1 measure Pineapple Juice
¼ measure Lemon Juice (about 5ml)
Shake all the ingredients over ice and strain into a chilled cocktail (martini) glass.
Pisa Liqueur is one of my all time favourite drinks, and was discovered purely by accident. I remember it well, I was looking for a new amaretto I saw in a shop window (a luxardo one, but I couldn’t remember the name) and stumbled across this on the drinkshop. I fell in love with the bottle design and it sounded good, so I bought a bottle for around £13-£14. Since then it’s become no longer available on the drinkshop, but I’m sure that within the next year or so they will break back onto the international market.
How do I know this? Well as recently as January this year (2013) this liqueur was show during an American tv’s superbowl cocktail segment. This alone makes me think they are branching out and it shouldn’t be too long for them to hit the UK commercially again (if they haven’t already)… For all you American reading this: You lucky buggars you, I’m extremely jealous. And would appreciate a few bottles sent my way!!
Here’s what the Pisa Liqueur official website has to say about their history:
“Liquore Pisa was born long ago from a domain steeped in history, rich in flavour and character. Its flavours come from a distant past, a history of intrigues of the renaissance. Therefore Liquore Pisa is aged and wise and imparts the feel of another world. Pisa has been bottled since the beginning in Italy at two Italian owned companies; Franciacorta which exists since 1901, and Torino Distillati.”
Cocktail O’Clock: The Pisa Sour
1 ¼ oz measure Pisa Liqueur
1 ¼ oz measure Stetson Bourbon
¾ oz Fresh Lemon Juice
1 egg white (optional)
Fresh grated nutmeg for garnish.
1) Shake ingredients over ice and double strain into a coupe cocktail glass.
2) Garnish with a grating of nutmeg.
6)Prucia Plum liqueur
Prucia is a bit of an enigma when it comes to liqueurs. However whilst it may be half Japanese and half French it is, after all, 100% Plum. This wonderful liqueur is something I discovered after originally falling in love with Brentzen Plum Liqueur. After trying the Brentzen liqueur, I found Prucia and thought I’d spend out the extra £££ for a little extra quality (or so I thought at the time). What I received for my £26 was a liqueur that, quite literally, blew my mind. I cannot shout enough good things about this Liqueur. My only problem is it’s slightly higher price tag – then again you are quite literally paying for the quality of the product, after all the Japanese part of this liqueur cannot come cheap.
“When bored by a splurge of poncey spirit brands, it’s a relief to taste something different…” – The London Paper.
This Liqueur is something a little special, and I wish I could have placed it higher, this with a splash of pepsi cola is just sublime, it’s simple yes, but so good.
Cocktail O’Clock: Prucia Formula
25ml Prucia Plum Liqueur
20ml Antica Formula Vermouth
Top up Champagne
Cherry & orange twist to garnish
1) Shake the Prucia & Vermouth together over ice and strain into a chilled champagne flute.
2) Top up with the Champagne.
3) Garnish by dropping the cherry in the glass and squeezing the twist over the glass and dropping that in too.
Created jointly by Giffard, the mighty Liqueur Giants, and Simon Difford (author of Difford’s guide to cocktails), this curious but elegant blend of agave nectar and Curacao Triple Sec elbows its way onto the world market. It gives Cointreau a run for its money when it comes to a unique and rather floral triple sec brand. Clocking in at 40%, the same as Cointreau, this triple sec fills a niche some bartenders were craving: A triple sec that go toe to toe with Tequila.
The obvious thing that sets this triple sec apart is in the name: Agave Nectar. Using 100% Mexican agave nectar; this triple sec blends the Curacao orange peels, that triple sec are renown for, but without losing the quality in the process.
There are only two things that keep this ‘triple sec’ from bettering Cointreau:
1) Exposure: basically Cointreau has this triple sec beat on popularity. Cointreau has been around for hundreds of years and it has a brutal stranglehold on all things triple sec. I mean face it, would you swap out that Christmas favourite for something you’re not sure about? No me either (I would for this but hey that’s me).
2) Cointreau’s combination of bitter & sweet orange peels is still that missing ingredient from every other triple sec out there. Sure this one has Agave Nectar for sweetness, but Cointreau is still on another level. And rightly so, as said above, it’s been around for several hundreds of years, you’d have thought they’d done well in that time right?!
Cocktail O’Clock: The Agave Sec Margarita
40ml Tequila Blanco (choose your favourite brand)
20ml Giffard Agave Sec
20ml Fresh Squeezed Lime Juice
1) Combine ingredients in an ice filled shaker.
2) Shake well and strain into a margarita cocktail glass.
3) Garnish with a lime wheel.
Check out Giffards Agave Sec product page for a little bit more about its history and for some more cocktails, including:
Fun fact: “Agave Syrup is 90% fructose, which has a very low glycemic index – this means that it’s a much healthier alternative to cane sugar and you need far less to achieve the same level of sweetness.” – Mangrove UK
A list of my favourite liqueurs would not be complete without this beauty. It misses out on the top 3 by literally the smallest of margins. I couldn’t decide between this and the next and I had to flip a coin for it. Not very scientific but let’s face it: drinking rarely is.
As you know from the whole host of Cointreau blogs I’ve written before Cointreau is a premium grade Triple Sec made using both bitter & sweet orange peels (most other triple sec brands use just the bitter peels). I won’t go into too much detail as that will negate the point of all the other Cointreau post’s I’ve written. However below I shall leave link’s to all my other Cointreau posts.
Fun fact: Cointreau turns opalescent when added to water, it shows the liqueur is pure and of good quality.
Cocktail O’Clock:The Cointreau Fizz, Original
½ lime (cut into wedges)
100ml Club Soda
1) Fill your glass with ice.
2) Add in the Cointreau.
3) Squeeze the lime wedges into the glass and drop in when done.
4) Top up with Club Soda
3)Domain De Canton Ginger liqueur
Domain de Canton Ginger Liqueur is another one of those French enigmas (like Prucia), in that it uses an interesting process and flavour to create something that truly is unique.
I tried this liqueur at university, having more money than I knew what to do with, when I bought and tried several expensive liqueurs. At around £30, it’s quite expensive all though these days that’s not far off some of the more established liqueurs.
Using the best Vietnamese baby ginger macerated with a blend of herbs and spices, unlocking it’s fresh essence.
“Domaine de Canton made in small batches and by hand, therefore mass quantities are not possible.” – partial descritption from the Domaine de Canton website.
This liqueur blends a whole collection of ingredients, including:
– Fine Eau de Vie,
– VSOP cognac
– XO Grande Champagne Cognac
– Tahitian Vanilla Beans
– Provencal Honey
– Tunisian Ginseng
If these ingredients are not enough for you, this liqueur is made naturally without preservatives, or colourings.
It’s worth a try if you have the monies knocking about, or even if you find a bar selling it. It’s perfect for cocktails, but even better with champagne, not to mention its use in food recipes.
Cocktail O’Clock: The Canton Cocktail
2 ½ mesures Domaine de Canton
½ measure Fresh Squeezed Lemon Juice
2 dashes Angostura Bitters
8 mint sprigs
Top up Club Soda (optional)
1) Shake all the ingredients over ice.
2) Strain into a rocks glass.
3) To make this drink slightly longer, top up with club Soda.
4) Garnish with a mint sprig and a slice of caramelised Ginger.
2)St. Germain Elderflower Liqueur
What makes St-Germain my 2nd faviourite liqueur? Well apart from the heavenly taste, which by St-Germains own words “is a curious mixture that rivals Paris’ culture”, it’s all about the process St-Germain go through to create their signature liqueur…
Picking only the best fresh elderflower blossoms over the course of a few spring time weeks, the men that gather these blossoms then transport (by bicycle) the blossoms to the collection depot.
It is here that the fresh blossoms are then macerated using St-Germain’s secret method. Further to this the process they employ created the exceedingly fresh and complex elderflower liqueur we all know. With hints of pear, peach and even grapefruit zest, St Germain truly is a unique and superbly special liqueur. And it is for this reason it beats the other liqueurs in this list to 2nd place. The only liqueur to beat it, is one that holds a special place in my heart…
“Neither passionfruit nor pear, grapefruit nor lemon, the sublime taste of St-Germain hints at each of these and yet none of them exactly. It is a flavour as subtle and delicate as it is captivating. A little like asking a hummingbird to describe the flavour of its favourite nectar. Tres curieux indeed, n’est-ce pas?” – Exerpt from the St-Germain website.
Cocktail O’Clock: The St-Germain Cocktail
2 measures Brut Champagne (or dry sparkling wine)
1.5 measures St-Germain
2 measures Club Soda
1) Stir together the ingredients in an ice filled Collins glass.
2) Garnish with a lemon twist.
1)Licor 43 (aka Cuarenta Y Tres)
Repeat readers of this blog may or may not be surprised by this choice. Either way to me it was the easiest place to decide. I don’t think I could ever willingly go back to not knowing what this liqueur tastes like. Also I will not be going too much into its history or the cocktails, seeing as I have several posts dedicated to this…
A little re-cap of my introduction and history of this liqueur starts with my university life (once again, surprise, surprise). In my first year I was staying in halls which were situated 10 minutes walk away from the local Asda supermarket (a UK company owned by WallMart – a reference all you Americans will get). One time I went out with the intention to purchase a vanilla liqueur and was going to buy Galliano, until I saw this little Gem on the bottom shelf. It looked stunning in its unique little bottle, its black label and that golden liqueur.
So I gave in and spent the £16 (then, it’s around £18-£25 nowadays) and it was probably the best £16 I ever spent. I tried to find what it went best with, and strangely found that Pepsi (rather than coca cola) made the best mixer. Although it works well in plenty of cocktails, just look here for the best ones.
Another nail in the coffin of love I have for this liqueur was when I was on a Geography (University) Field trip to Southern Spain. At the hotel we stayed in, Licor 43 was one of most consumed liqueurs, and I got a lot of approving looks from the people at the bar for asking for it. Even the lady behind the bar seemed rather happy I’d asked for it (it probably helped me asking it using its Spanish name).
A little fact I want to end on it something not a lot of people know: Licor 43, also known as Cuarenta Y Tres, is a descendent of the Mirabilis liqueur made in the Cartangena region of the Mediterranean. And was originally founded by four Spaniards, and that company, Diego Zamora, is still completely family owned.
Cocktail O’Clock: The Power of Cuarenta Y Tres
7 measures Licor 43
1 measure Fresh Squeezed Lime Juice
8 measures Cranberry Juice
4 measure Passion Fruit Nectar
1 measure Caramel Syrup
Fervent twist: Top up Ginger Beer
1) Shake all the ingredients into a shaker and strain over ice in a hurricane glass.
2) For a slightly longer drink, use our Fervent Twist and top up with Ginger beer.
3) Garnish with the in-season fresh fruit, and a lime wheel.
This cocktail is the one that, for me, really brings out what Cuarenta Y Tres stands for, both in name and taste.
Keep a look out for an on-going set of posts sharing (and celebrating) Licor 43’s current cocktail of the month initiative.
So everyone enjoys a cocktail (if you don’t? Leave! NOW!), and I’m no different. But when it comes to liqueurs I just love a story. It adds a bit of romance to the bottle your drinking from. To know where it came from, and where it is now.
When I first started out on my journey up this cocktail brick road I met some truly wonderful liqueurs. There was the Tin Man looking for a heart: Disaronno, The Lion: looking for its courage: Southern Comfort and finally the Scarecrow searching for it’s brain: Cointreau.
Now let me briefly explain the above metaphors are by no means insults. They are just observations of where these spirits were, in my mind at least, around 8 years ago as well as their personal histories and challenges they faced…
The Tin Man: Disaronno
Disaronno is a liqueur through and through. The company claims the recipe was given to an artist under the guidance of the Leo Da Vinci, by a greatful innkeeper, then rediscovered several decades later and produced it for family consumption. If you fancy reading more about the liqueur’s history then click here and enjoy the story. I’m not one to call their bluff as I don’t care if its a fake or real story; I love it when liqueurs like this have romantic stories behind them…
The Lion: Southern Comfort
Southern comfort, back in my teenage days, was a lowly bottle of whisky-based liqueur on the shelf for about £15 (yeah I know, cheap right?!), I knew of three or four people that drank it, and they always recommended it, but everyone else I asked had either never heard of it or never tried it… Now you look for it, and it’s one of the most famous liqueur brands full stop. When you think about liqueurs, SoCo will always be on someone’s tongue. And to further point out its heightened market share it has, over the last couple years, released both lime and black cherry flavours (going back to their fruity routes with the latter).
The Scarecrow: Cointreau
I cannot remember a time when Cointreau was not a Christmas favourite, but always I have thought of it as more – I mean think about some of the most famous cocktails in the world, they all include Cointreau (think Margaritas & cosmopolitans). Now in recent years they’ve really gone for the jugular when it comes to advertisement, they are plastering our T.V. screens, they are subtly creating an air of affordable exclusivity. As recent as June-July this year they have held 4 ‘Cointreau Fizz Garden’ Parties where they invited limited numbers to attend the specifically designed Magdalen house rooftop (with an amazing view of the Shard I might add).
So with those explanations out of the way I’d like to think you have taken away 3 things:
1) My love for cocktails, doesn’t stop with the drinks, it extends to both the spirits and other ingredients.
2) Nothing is straight forward when it comes to describing a spirit. I like to think of things a little more creatively and to me, the above 3 liqueurs bring all the things above to mind when I think about them.
3) Liqueurs are great. And to prove this I’ll be sharing my top 10 favourite liqueurs below…
And with luck, tomorrow evening you’ll be able to see (a) were I’m going with this. and (b) that all important top 10 of my favourite liqueurs… And believe me there are some wonderful liqueurs on that list…
So last time I wrote about a cocktail bar, it was a top notch bar up on the London Bridge promenade. This time it’s a newly opened bar down on the south east Kent coast; Rickus (near the old town in Margate)…
Now I don’t like to show bias, but in all honesty I’m fully behind this venture, owned, run & staffed by Lituanians (or so my sources tell me) this bar/restaurant, along with the new hotel right next door, has become the most recent addition to the Thanet coast rejuvenation project (albeit unofficially).
But onto the whole point of this post: THE COCKTAILS!
Now by the time I had the funds for a decent outing (you cannot just have one cocktail afterall!) the bar had been open for a few weeks and I’d had plenty of ‘word of mouth’ reviews:
“great cocktails, the ones with baileys in are amazing!” – My friend & co-worker Steph.
“we went last week and the cocktails are amazing value for money – the food was good too!” – My friend and co-worker Josh
So those were just a couple of the times they bragged on about this bar, and boy did they brag. So in typical Cocktail snobbery I set off for a taste test of my very own. Armed with the two above people (and Steph’s Daughter) I was determined to try a varied selection. I was looking for their methods, the choice of spirits, the spirits they used in the cocktails and of course the cocktails themselves. Shortly you’ll see I’ve given them a rating for both the cocktails and the service. The cocktails I tried were;
– The Sea Devil,
A fruity, but crisp, tequila based concoction which also used cranberry juice. The first cocktail of the evening; my thought process was to try something a little different and a little out of my comfort zone (I rarely drink tequila after all). This drink was made quickly, but properly and tasted great. There was just enough juice to cover the tequila’s unpleasant flavours (it was Sierra’s Blanco Tequila and we all know the kick I’m on about) but not so much that it was too watered down.
– Peach Bellini (x2)
As the name suggests, this was a cocktail modelled on the classic bellini recipe, using peach liqueur as well as peach puree, giving the drink a little extra intensity. By far the most impressive on the menu, this cocktail cost £6 and boy do you get a lot for your money. Most places will offer you a champagne flute with peach puree and topped up to, about, the ¾ mark (if you’re lucky) with champagne. Rickus, however, supply a large (it was massive) wine shaped goblet and sure it’s not champagne they use, but the sparkling wine used was fantastic with the sweet peachy taste of both the liqueur and puree. Garnished with a physalis berry (which was slightly over-ripe and sour – they should be a little less sour and sweeter to taste – but that’s the snob in me coming out) and in the girls’ case a handful of strawberries this drink was by far their best offering.
– Pina Colada
The last cocktail of the night was a classic, sure, but one many places can ruin very easily (which is ridiculous as it is an easy cocktail to make). I’m afraid to say that the use of a blender was lacking (which is a big shame as that’s half the point of making a pina colada) but that aside the drink was shaken enough to mix in the ingredients (well enough to be drinkable anyway!).
As for the reviews, I will now say a little about the service, followed by the cocktails and overall impressions…
Waiting time: Overall the waiting time for our cocktails was more than sufficient, they were not too quick as to rush the preparation; equally they did not take too long (and ruin the dilution of the drink). They served the cocktails well and always the drinks were of a good quality. 10/10
Attention to detail: all the recipes they had to make were done from memory and were constantly cleaning and talking to each other. I got the impression it was an organised environment and they were wuick to help each other out (passing ingredients etc…). 9/10
Customer relations: Listened and understood our orders well, and were always happy to help. They were very fair and served us all in order (they kept track of their next customer well and I do not remember them making a mistake). At one point they did run out of limes, but were extremely pleasant and told customers this, stating a short wait was necessary. 10/10
Cocktail knowledge: They created all the cocktails we ordered from memory (if they were reading a menu the other side of the bar they hid it well) and supplied fast relatively efficient drinks (although some recipes could be improved). 8/10
The ingredients used where, for the most part, correct to the classic recipes. However in some cases they have changed them and tweaked certain other recipes (like using peach liqueur as well as peach juice in their Bellini or coconut syrup instead of milk in their Pina colada). Whilst some of their cocktails do suffer (see the Pina Colada review below) others prosper extensively (see the Bellini review below).
Quality of drinks:
Overall the cocktails at Rickus were surprising. Not being disrespectful but from a glance at the menu you just wouldn’t expect the quality to be as high as they were. Using syrups galore and tweaking recipes where required some of the cocktails do suffer (as said above) but the interesting point to make is that their bellini is one of the best I’ve ever tasted. The best thing I can suggest is for you to go there and try the cocktails for yourself…
This section is all about the cocktails, and what I thought of them. An overall score will include these and where possible will look at the ingredients in the drink, the visual end product, the techniques used in the production and of course the taste…
Sea Devil: 8/10
Pina colada: 6/10
The menu is a bunch of well printed (but unprotected) paper held together by the clamp on the clipboard they sit on. It’s a shame as they have not created a nice little unique menu. The menu is the first thing customers will really look at in a bar
The Décor is something special: The medieval looking maps on the wall of both eastern Europe and the UK/Thanet are unique to say the least. The Décor is warm and welcoming, but if you fancy a cocktail outside their perfectly positioned balcony can offer stunning views of the sunset over the sandy Margate beach.
Overall the cocktails are good, although some suffer from the lack of the proper techniques. However they do serve one of the best Bellini’s I’ve ever had and their choice of alcohol behind the bar is quite good considering its dainty size.
The service was fantastic; the bartenders are friendly, helpful and more than happy when you order off the menu. Their knowledge was good, making the cocktails ordered without the need for prompts and to top it off, they improvised well when some of the garnishes ran out, keeping up the professional look of the cocktails being served. Very impressed with the overall service and would definitely go back on this point alone.
Rickus Cocktail Bar & Restaurant is a very welcome change of scenery to the excess of pubs and ‘gastro-pubs’ that keep popping up. The cocktails are extremely good value for money as well as a great atmosphere. Go with some good friends and it will be one of the better nights you could have. Friendly staff, great atmosphere, great value for money and when you leave the first thing you want to do is plan your next return-visit. A great addition to an otherwise bland seafront, Margate (as well as the Thanet area in general) could benefit from more ventures like this.
Verdict: Must see, try the Bellini’s, they’re something a bit special!
But it’s not all fun and games both sides of the border…
Cinco de Mayo is a Mexican themed festive day celebrated more in the USA than it is in Mexico. Mexico generally does not celebrate Cinco de Mayo (with the exception of Puebla which celebrates the festive day fantastically) and contrary to popular American belief it is NOT the Mexican Independence Day.
Cinco de Mayo (literally translated as May 5th in English) is a commemoration to the Mexican victory against the French back in 1862. This was an unlikely victory as the French outnumbered and outgunned the Mexicans 2-1. Yet the Mexicans still went on to beat the French in the town of Puebla.
Naturally Cinco de Mayo is a pretty big deal in Puebla but it is also a popular celebration north of the border in quite a few of the US states. The previous Mexican territory states of Texas & California hold some of the biggest Cinco de Mayo events in the US, not to mention events celebrated in Denver, New York and Portland, as well as in Mexican restaurants across the world.
The best thing about Cinco de Mayo is the relative carefree attitude towards the celebrations; with parades, fairs, mariachi bands, Mexican food and the joy of all things alcohol (of course), including Tequila & Corona (among others).
Now you are brushed up on the idea of Cinco de Mayo, here are some of my cocktail tips and some places to head out to over the next week or so…
It’s all about Tequila at this event, sure you can find cocktails without tequila in, but to enjoy Cinco de Mayo in classic Mexican fashion you need that famous Mexican spirit: Tequila.
Whether you prefer silver, reposado or Anejo, there is a style of tequila for everyone… An important thing to remember though is that Tequila is NOT a mescal. It used to be a type of mescal but in recent years it has been awarded a form of ‘unique spirit’ award allowing tequila to be respected as a spirit in its own right (not to mention only allowed to be made in certain parts of Mexico – think back to my champagne post explaining this type of regional ‘patent’).
There are obvious choices of cocktail to try; like various flavours of ‘margarita’, or the fruity ‘Paloma’ as well as the very raw ‘Tequila Slammer’ (not to be confused with a ‘tequila shot’ – salt & lemon).
Classic Margarita recipe
0.75 parts – Fresh Lime Juice
1 part – Triple Sec*
1.5 parts – Good quality Silver (or Blanco) Tequila**
Shake the ingredients over ice and double strain into a fancy cocktail glass. For an ‘iced’ margarita serve in a glass filled with a heap of finely crushed ice.
* Don’t use Cointreau in this recipe as it distorts the clarity of the finished drink. Use a high quality clear triple sec (check out Marie Brizard or Bols/De Kuyper). If you insist on having a ‘dirty’ margarita then I recommend ‘Agave Sec’ instead of Cointreau – you have to stay Mexican after all!
** Silver (or Blanco) tequila is better for this sort of cocktail, brands such as Jose cuervo & sierra are great tequilas to use.
There are more flavoured recipes for the margarita than I can count using a calculator not to mention actually list on this blog, so follow the link below for a great selection of flavoured margarita recipes:
Recipes online generally stick to two or three base recipes and tend to vary the ratios of their ingredients. The two base recipes, again, are the same except that 1 uses Lime Juice, and the other uses Lemon juice:
1.5 measures Bourbon
1.5 measures Amaretto
1 measure fresh lime juice
1 lime wedge, for garnish
1 measure Amaretto
2 measures Bourbon
1 measure Lemon Juice
Lemon twist to garnish
Now usually when you have citrus and bourbon, you would opt for lemon juice (as in recipe 2), and the amaretto in such a high amount would be far too sweet. However the tartness of the lime juice helps cut through the amaretto’s sweetness and works perfectly to marry the two alcohols together…
For a longer version you can top up either recipe with Ginger beer (not ginger ale – it just doesn’t work as well).
However the version I spent my early cocktail and university life drinking was completely different:
Stiletto, My way:
1.5 measure amaretto
¾ measure crème de banane
1 measure Pineapple juice
1 measure Orange juice.
Now my version is both infinitely smoother and a tad sweeter.
Now the first recipe made for a great cocktail, a tad too strong and I did need the ginger beer, but nice none the less. The second recipe is made ‘long’ already so it should go down quite well. If you need to tweak it to your own tastes then please do so. I find that to add a little depth in flavour, adding a dry curacao (or triple sec – but not Cointreau) works wonders.
Other recipes, not quite so well-known include the following (sources are credited where appropriate)
These two recipes were taken from their sources as they have the same name as the other recipes in this post. Whilst being made up of different ingredients their quality is as good as the original and of course my recipe. If you try them out let me know what you think, it would be interesting to see which Stiletto is the favourite…