Najnoviji recepti

Glečeri stvaraju najekskluzivniji koktel led na svijetu

Glečeri stvaraju najekskluzivniji koktel led na svijetu


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Sada kada se vrhunski koktel barovi i restorani hvale svojim programima na ledu, a ponekad čak i dodatno naplaćuju zanatski led, nova kompanija je pronašla način da luksuzni posao s ledom učini korak dalje i nudi ručno minirani led sa norveških glečera kao novi način hlađenja koktela.

Prema The Local-u, norveški start-up Svaice nastoji plasirati hiljadu godina stari lednički led kao najluksuzniji način da se ohladi čaša votke.

"Naš proizvod je 100 posto prirodan, star hiljadama godina i vrlo luksuzan", kažu iz kompanije. “Jamčimo mučninu i pamtljiv trenutak onima koji to mogu pronaći.”

Led bi se uzimao sa norveškog glečera Svartisen, a osnivač kompanije Geir L. Olsen kaže da ga planira plasirati u vrhunske barove i restorane. Izvještava da je već imao pozitivan odgovor potencijalnih klijenata u Dubaiju.

"Led s glečera je kompaktan i lako se otapa", rekao je Olsen. “U međuvremenu je vrlo čist i ima dobar ukus. To znači da nećete značajno razrijediti piće. ”

Svaice je navodno dobio grant od vlade za nastavak prvog iskopavanja leda, a neki lokalni političari podržavaju projekt u nadi da će to donijeti posao u to područje.

Međutim, Nina Jensen, generalna sekretarka WWF -a u Norveškoj, rekla je za The Local kako smatra da nije ispravno iskopati glečer za koktel led.

"Čini se vrlo čudnim da bi vlada trebala pružiti podršku rudniku Svartisen kada znamo da se smanjuje zbog klimatskih promjena", rekla je. "Mislim da nije u redu stvarati kratkoročna radna mjesta jedući posljednje dijelove glečera koji će nestati."

Svaice tvrdi da bi čak i pri najvećoj proizvodnji iskopao samo vrlo mali dio glečera, te da se to ne bi učinilo da se glečer smanji brže nego što je već bio.

"Količina leda koju ćemo izvaditi doslovno je samo šalica vode u oceanu", tvrdi web stranica Svaice.


Kako očistiti led

Tražite kako napraviti čist led za koktele? Došli ste na pravo mjesto. Proveli smo sate istražujući najbolji način za to i pronašli laku metodu koja svaki put uspije! Evo#8217 upravo ono što trebate učiniti da napravite prekrasnu, kristalno čistu ledenu sferu koju vidite u onoj čaši za koktel iznad.

Zašto trošiti vrijeme na čist led? Pa, to sam pitao Alexa kad mi je rekao da želi stvoriti ovu metodu. Čist led? Ne može biti#8217t tako cool, zar ne? Pa, oboji me kad sam vidjela prvi koktel koji je napravio s njim. Blistave zanatske kocke leda nevjerojatno su lijepe za pogledati i čine da svaki koktel izgleda jednostavno zapanjujuće. To je savršen trik za zabavu koji će impresionirati vaše goste: i osjećat će se kao da ga milion dolara pije. Evo naše#jednostavne metode.


Najpopularnija miješana pića (s receptima)

Sezona praznika je ponovo pred nama, a to znači neke stvari i#8211 hladno vrijeme za neke od nas, blagdansko povećanje težine za većinu nas, poklone koje ne volimo, ali se pretvaramo da volimo i, naravno, praznične zabave u izobilju . Ako ove godine priređujete prazničnu zabavu, odvojite nekoliko minuta da usavršite ova popularna miješana pića kako biste zaista mogli impresionirati svoje goste i pobrinuti se da se svi odlično provedu. Učenje kako se prave ova popularna miješana pića trebalo bi vam dati vještine koje su vam potrebne da napravite nešto što će se svidjeti svima, ali nemojte dopustiti da vas ovaj popis ograniči. Ako volite miješanje pića, zašto ne biste eksperimentirali i pokušali smisliti svoj vlastiti napitak? Postoji mnoštvo opcija. Igrajte se s različitim kombinacijama i pogledajte što vam se sviđa. Ako nešto zvuči dobro, probajte! Još jedna napomena prije nego počnemo: prosječna čaša ima otprilike 45 ml. Vrlo mali broj ovih pića zahtijeva točno jednu šalicu pića. U redu, jesmo li spremni? Hajde da počnemo.

izvor slike: cookingchanneltv.com

Bellini

Iako možda nije najpoznatije piće na našoj listi, ovaj zaokret na Manhattanu definitivno je popularan i dovoljno ukusan da opravdava njegovo uključivanje. Ova iznenađujuće ukusna poslastica bit će veliki hit na vašoj proslavi i najbolji dio? Nije baš tako teško napraviti, iako ćete možda morati opskrbiti svoj bar nekim stvarima koje inače ne biste kupili. Da biste napravili Bellini, potrebno vam je#8217:

  • 1 tsp. limunov sok
  • 1 oz. šnaps od breskve
  • 2 oz. nektar breskve
  • 3 oz. suhi šampanjac, rashlađen
  • 1/2 šolje drobljenog leda

Pomiješajte sok od limuna, nektar od breskve i šnaps od breskvi u ohlađenoj čaši. Dodajte svoj zdrobljeni led (ako želite možete dodati više od 1/2 šolje) i završite sa šampanjcem. Ovaj recept će napraviti dva koktela koja ćete se svidjeti vama i vašim gostima.

izvor slike: packsage.blogspot.com

Krvava Mary

Iako neki misle da su Bloody Marys dobre samo za jutro nakon zabave, to jednostavno nije istina. Ovaj ukusni koktel bit će izvrstan dodatak vašoj listi koktela za praznike, ali svakako nabavite nekoliko dodatnih sastojaka za ovaj. Možda ćete se iznenaditi koliko će se ljudi odlučiti za ovaj ako ga stavite na pića. Da biste napravili najbolju Krvavu Meri koju ste ikada probali, potrebno vam je#8217:

  • 0.5 oz. limunov sok
  • prstohvat soli
  • prstohvat bibera
  • ljuti crveni sos
  • ljuti zeleni sos
  • crtica Worcestershire umaka
  • 1 oz. votka
  • 3 oz. sok od paradajza
  • celerova sol
  • štapić celera
  • 2 čaše za mešanje
  • 1 highball čaša
  • led
  • cjedilo

Dodajte svoje sastojke u jednu čašu za mešanje. Sipajte naprijed -natrag između prve i druge čaše za miješanje nekoliko puta, pazeći da se svi sastojci dobro promiješaju. Posolite rub svoje highball čaše solju celera i dodajte led u highball čašu, pazeći da ne ometate vaš usoljeni rub. Procijedite piće u čašu i ukrasite stabljikom celera.

izvor slike: wikipedia.com

Caipirinha

Evo šta mi se sviđa kod Caipirinhe. To je svestrano piće koje se može prilagoditi svakom ukusu. Obožavam caipirnhu od crnih trešanja koja je izgleda toliko popularna, kao i neke druge varijacije okusa, ali za ovaj članak ću se držati osnovnog koktela. Možete se igrati s okusima i ponuditi svojim gostima izbor varijacija ako vam se sviđa, ali osnovno piće zasigurno će se svidjeti svima. Da biste napravili Caipirinhu, potrebno vam je#8217:

  • 1 1/2 oz. votka
  • 1 1/2 oz. limeade
  • 1 tsp. šećer
  • 1/4 limete
  • kockice leda
  • 2 kašike drobljenog leda
  • kašika

Isecite limetu na nekoliko komada za početak. Bacite komade limete i šećer u čašu za koktel. Izgnječite limetu i šećer sa dnom i sa strane čaše žlicom i dodajte svoje kockice leda. Dodajte svoj zdrobljeni led. Sipajte svoju votku, a zatim i kreč. Promiješajte piće dok se sav sadržaj ne promiješa. Poslužite.

izvor slike: portugalconfidential.com

Cosmopolitan

Kao i kod Caipirinhe, postoji mnogo različitih stvari koje možete učiniti s Cosmopolitanom kako biste promijenili ukus prema svom ukusu. Možete ponuditi i nekoliko različitih varijacija ove, a ja ’d čak preporučujem da to učinite. Kosmos je kao i uvijek hit na prazničnim zabavama, posebno ako ih ispravno postavite. Umjesto da vam ponudim cijeli niz recepata, provest ću vas kroz osnovni koktel i možete se sami igrati s varijacijama. Da biste napravili Cosmopolitan koji će se svidjeti vašim gostima, trebat će vam#8217:

  • 1/2 oz. trostruka sek
  • 1/2 oz. sok od limete
  • 1/2 oz. sok od brusnice
  • 1 oz. votka
  • led
  • krečnjački klin
  • cjedilo
  • shaker
  • martini čaša

Počnite tako što ćete u šejkeru kombinirati svoje trostruke sekunde, sok limete, sok od brusnice i votku. Dodajte led i mućkajte dok se piće dobro ne promiješa. Možete uzeti malo korice naranče, limete ili limuna i oguliti rub čaše ako želite, ali to nije obavezno. Procijedite piće iz šejkera u čašu za martini. Završite tako što ćete piće ukrasiti kriškom limete na rubu čaše.

izvor slike: fineartbartending.ca

Cuba Libre

Cuba Libre uvijek je popularan izbor kada se nudi na zabavama i zasigurno će obradovati vaše goste. Takođe nije užasno teško piće od samo sastojaka koji se obično nalaze u bilo kojem dobro opskrbljenom kućnom baru. Da biste napravili Cuba Libre, potrebno vam je#8217:

  • 2 oz svijetlog ruma
  • sok od 1/2 limete
  • cola
  • kockice leda
  • krečnjački klin
  • highball staklo

Počnite tako što ćete staviti nekoliko kockica leda u čašu i istisnuti sok od pola limete preko njih. Dodajte rum, a ostatak napunite čašom kolu. Završite tako što ćete piće ukrasiti kriškom limete na rubu čaše. Ako želite jače piće, dodajte nekoliko kockica leda kako bi u čaši bilo manje kole. Iako će se led topiti, ovo piće je previše ukusno da bi se zadržalo dovoljno dugo da biste brinuli o otapanju leda koji će puno razrijediti piće.

izvor slike: eatdrinkevolve.com

Daiquiri

Postoji toliko mnogo varijacija Daiquirija da je bilo malo teško odlučiti koju bih stavio na ovu listu. Postoje daiquiris od avokada, daiquiris od jabuke, daiquiris od banane, daiquiris od jagode … shvatili ste. Odlučio sam se za prirodni daiquiri jer vam nudi osnove pića i daje vam ideju o tome šta možete promijeniti kako bi piće bilo prikladnije za vas ili vaše goste. Za Daiquiri Natural potrebno vam je#8217:

  • 1/4 do 1/2 oz. šećerni sirup
  • 3/4 oz. sok od limete
  • 2 oz. beli rum
  • kockice leda
  • shaker
  • cjedilo
  • koktel čaša, rashlađena

Ubacite kockice leda u šejker i dodajte sirup, sok od limete i rum. Dobro protresite dok se sve dobro ne sjedini. Procedite piće u rashlađenu čašu za koktel. Ukrasite po želji i poslužite.

izvor slike: aussieontheroad.com

Mai Tai

Ovo je jedini koktel na ovoj listi. Ja ću vam ponuditi dva recepta jer su oba izvrsna recepta za proizvodnju ukusnih koktela, a oba su dovoljno laka da ih može napraviti čak i mikser početnik. Uvijek sam želio ponuditi recepte za Mai Tai jer su oni lako jedno od najpopularnijih miješanih pića trenutno u ponudi tako da će se vašim gostima svidjeti. Da biste napravili prvi Mai Tai, potrebno vam je#8217:

  • 1 tsp. šećer
  • 1/4 oz. sok od limete
  • 1/2 oz. sok od narandže
  • 1/2 oz. limunov sok
  • 3/4 oz. triple sec
  • 1 1/2 oz. tamni rum
  • 1 1/2 oz. beli rum
  • 2 oz. sok od ananasa
  • kockice leda
  • uragansko staklo

Stavite led u uragansku čašu i dodajte sve ostale sastojke. Možete dodati više ili manje šećera, ovisno o slatkom piću koje želite. Dobro promešajte i ukrasite kako god želite.

Za drugi Mai Tai potrebno vam je#8217:

  • klub soda
  • 1/2 oz. armaretto liker
  • 1 oz. trostruka sek
  • 1 oz. sok od narandže
  • 1 oz. sok od ananasa
  • 1 1/2 oz. grenadine
  • 2 oz. beli rum
  • 2 oz. tamni rum
  • kockice leda
  • highball staklo

Dodajte kockice leda u visoku čašu i ulijte preostale sastojke. Sve zajedno promiješajte dok se dobro ne sjedini i ukrasite po želji.

Manhattan

Postoji nekoliko načina za pravljenje Menhetna, ali moj omiljeni je verovatno i najlakši. Vrlo je bez muke, ali zasigurno će se svidjeti svim ljubiteljima pića koji će prisustvovati vašoj zabavi. Ja ’m ostavljam ukras izvan recepta jer smatram da je ovo piće koje možete ukrasiti kako god smatrate prikladnim. Da biste napravili savršen Manhattan, potrebno vam je#8217:

  • gorko (trebate samo#crticu)
  • 1/2 oz. slatki vermut
  • 1/2. oz. suhi vermut
  • 2 oz. blendirani viski
  • led

Stavite malo leda u čašu i dodajte svoj vermut, viski i gorčinu. Umutite smjesu s ledom dok se vaše piće ne ohladi. Procijedite piće u čašu za martini i ukrasite po svom nahođenju. Neki vole koristiti maraskino trešnje za ovaj koktel, dok drugi vole masline. To je vaš poziv.

izvor slike: wacomargaritapartyrentals.com

Margarita

Margarita je apsolutni klasik. Što se tiče popularnih miješanih pića, malo je onih koji odgovaraju popularnosti ovog. Iako može biti teško postići ispravno stanje bez korištenja Margarita mixa i to možda razlog zašto mnogi zaziru od toga da ga imaju na svojim zabavama. Ovaj recept, međutim, oduzima mnogo poteškoća u pravljenju margarita kombiniranjem prilično uobičajenih sastojaka, odustajanjem od margaritinih pića i propuštanjem gomile pića koje će se svidjeti obožavateljima margarite na vašoj zabavi. Da biste napravili savršenu Margaritu, potrebno vam je#8217:

  • 1 1/2 oz. sok od limete
  • 1 1/2 oz. liker od narandže
  • 2 oz. tequila
  • 2 oz. trostruka sek
  • 4 oz. mješavina slatkog i kiselog pića (nalazi se u većini prodavaonica pića ili čak u trgovinama)
  • soli
  • kockice leda
  • cjedilo
  • shaker
  • Margarita staklo

Počnite tako što ćete kockice leda staviti u šejker za koktele sve dok šejker nije napola pun leda. Ostatak sastojaka dodajte u led i snažno protresite da se svi sastojci dobro sjedine. Posolite rub čaše s margaritom i procijedite piće u čašu. Ovaj recept će vam dati dvije ukusne margarite.

izvor slike: mralanedwards.blogspot.com

Martini

Morao sam uključiti Martini na ovu listu jer je to, bez sumnje, jedno od najpopularnijih miješanih pića svih vremena. Problem s stavljanjem Martinija na ovu listu je činjenica da postoji mnoštvo različitih varijacija klasičnog Martinija i većina njih proizvodi odlične koktele. Odlučio sam se za klasični Martini jer mi je, iskreno rečeno, omiljen i zato što ga je iznenađujuće lako napraviti. Nakon recepta, ulazit ću u osnovne varijacije klasika, ali ovdje neću ulaziti u Apple Martinis, Espresso Martinis, Chocolate Martinis i slično. Umjesto toga, & & 8217ll ću sljedeće sedmice ponuditi cijeli zasebni popis najpopularnijih Martini varijacija. Za sada se ipak držimo ’s klasičnog Martinija i osnovnih varijacija. Za izradu klasičnog Martinija potrebno vam je#8217:

  • 1/2 oz. suhi vermut
  • 2 1/2 oz. gin
  • led
  • zelena maslina
  • shaker
  • cjedilo
  • Martini čaša

U šajker za koktele stavite šaku leda, a zatim sipajte džin i vermut. Miješajte (ne mućkajte) 30 sekundi, a zatim procijedite u svoju martini čašu. Ubacite maslinu za ukrašavanje i spremni ste za posluživanje. Hajde sada razgovarati o varijacijama.

  • Prljavi Martini: U smjesu dodajte malo mrvice salamure.
  • Vodka Martini: Zamijenite džin za votku.
  • Suhi Martini: Prilikom miješanja pića koristite manje vermuta. “Suhoća ” se odnosi na količinu vermuta u piću pa u osnovi, ako želite martini sa sušilicom, koristite manje vermuta.
  • Gibson Martini: Zamijenite maslinu za koktel luk.

Savršeni martini je takođe popularan, ali nije li toliko različit od klasičnog martinija po pitanju načina na koji je napravljen. Za ovaj ćete u piću koristiti zajedno suhi i slatki vermut, pomiješajući u jednakim dijelovima oba. Ako želite gornji recept pretvoriti u savršeni recept za martini, ’d prepolovite količinu suhog vermuta i dodajte jednaku količinu slatkog vermuta.

Mojito

Mojito je definitivno jedno od najpopularnijih mješovitih pića, ali je i piće koje se lako može napraviti pogrešno. Ovaj recept čini sjajan Mojito, a ipak je dovoljno jednostavan za miješalicu za piće početnike. Da biste napravili najbolji Mojito, trebat ćete ili muljažu ili tučnjak pa ako ga nemate, razmislite o tome da ga kupite ako namjeravate na svojoj zabavi poslužiti ove ukusne koktele. Da biste napravili odličan Mojito, potrebno vam je#8217:

  • 1 kašika. šećer
  • 0.5 oz. sok od limete
  • 1,25 oz. začinjeni rum (toplo preporučujem original Captain Morgan)
  • 2 oz. soda voda
  • 12 listova mente plus nekoliko za ukrašavanje (svježe, ako je moguće)
  • drobljeni led
  • Blato ili tučak

Stavite 12 listova mente na dno čaše i dodajte mljeveni led, začinjeni rum, šećer i sok od limete. Listove nane zdrobite o dno čaše pomoću blatnjača ili tučka, miješajući sastojke zajedno. Kad se lišće zdrobi i sastojci dobro promiješaju, dodajte sodu vodu. Završite ukrašavanjem s nekoliko preostalih listića mente.

izvor slike: cocktail.uk.com

Pina Colada

Piće tako ukusno Garth Brooks je napisao pjesmu o tome (pjesma koja mi se sada zaglavila u glavi i vjerovatno će biti danima)! Volim Pina Coladas i oni čine fantastičnu poslasticu za svakog gosta na vašoj zabavi, pod pretpostavkom da zajedno uživaju u ukusnim stvarima poput kokosa, ananasa i kokosa i ananasa. Da biste napravili autentičnu Pina Coladu, potrebno vam je#8217:

  • 1 šolja drobljenog leda
  • 1 1/2 oz. svijetli rum
  • 2 oz. sok od ananasa
  • 2 oz. krema od kokosa
  • kriška ananasa
  • maraschino cherry
  • blender

Započnite dodavanjem ruma, kreme od kokosa i soka od ananasa u blender s drobljenim ledom. Pomiješajte svoju smjesu dok ne postane glatka. Sipajte piće u čašu i sve dovršite kriškom ananasa i višnje maraskino.

izvor slike: fineartbartending.ca

Šrafciger

Mučio sam se s tim da li odvijač staviti na ovu listu jer je nevjerojatno jednostavan za izradu. Sasvim sam siguran da čak i oni koji tek počinju sa cijelim miješanjem pića znaju kako napraviti odvijač. Nakon pažljivog razmatranja, odlučio sam to uključiti iz dva razloga. 1) Odvijač je jedno od najpopularnijih pića na svijetu pa će ga mnogi htjeti poželjeti i 2) vrlo mali broj ljudi zna kako napraviti zaista dobar odvijač. Ako želite napraviti odličan odvijač koji će zaista impresionirati vaše goste, trebat će vam#8217:

Počnite tako što ćete sipati sok od naranče u čašu. Dodajte votku, a zatim poslednje dodajte sok od jabuke. Lagano ga promiješajte i ukrasite kriškom naranče. Ono što ste upravo napravili jedan je od najboljih odvijača koje ste ikada probali. Od njega možete napraviti rumski odvijač zamjenom vota za rum.

Singapurski remen

Ovo je jedno od mojih omiljenih pića na ovoj listi iako mu se zaista prepuštam samo u posebnim prilikama. To je takođe moj najtraženiji koktel na zabavama. Uvijek vodim računa o tome da imam dovoljno sastojaka pri ruci da napravim ovo piće cijelu noć jer se jedan čovjek uvijek iznova vraća. Za izradu pravog singapurskog remena potrebno vam je#8217:

  • gorko (vama ’ trebat će vam samo crtica ovoga)
  • 1/4 oz. benediktinski biljni liker
  • 1/4 oz. liker od narandže
  • 1/3 oz. grenadine
  • 1/2 oz. rakija od višanja
  • 1/2 oz. sok od limete
  • 1 oz. gin
  • 4 oz. sok od ananasa
  • led
  • kriška ananasa
  • cherry
  • shaker
  • visoko staklo

Započnite kombiniranjem svojih gorkih, benediktinskih biljnih likera, likera od naranče, grenadina, rakije od višanja, soka limete, džina i soka od ananasa u šejkeru napunjenom ledom. Protresite cijelu smjesu dok se vaš šejker ne smrzne. Procijedite piće u čašu i dovršite koktel ukrašavajući ga kriškom ananasa i višnjom.

izvor slike: absolutdrinks.com

Whisky Sour

Ovo je još jedno popularno piće koje se većinom pravi pogrešno. Zvijezda ove emisije je viski. Želite dopustiti da sjaji i sada ga utopite sokom limete. Da biste napravili dobar viski kiseli, potrebno vam je#8217:

  • 1/2 kašičice. šećer u prahu
  • sok od limuna (pola limuna će vam dati sav sok koji vam je potreban)
  • 2 oz. viski
  • led
  • 1/2 kriške limuna
  • cherry
  • shaker
  • čaša za viski

Istresite viski, limunov sok i šećer u prahu u šejker sa ledom. Procijedite svoje piće u čašu viskija i ukrasite ga kriškom polovice limuna i višnjom.

White Russian

Bijeli Rus je apsolutni klasik i nije samo jedno od najpopularnijih miješanih pića koja su se ikada služila, već i lako jedno od mojih omiljenih miješanih pića i za piće i za posluživanje. Da biste napravili pravi bijeli ruski, potrebno vam je#8217:

Ovaj nije strašno komplikovan. Stavite kockice leda u čašu, ulijte liker i votku, a zatim napunite čašu laganom kremom. Jednostavno i lako, ali tako nevjerovatno ukusno. Ako želite prazničnu temu na svojoj proslavi, s obzirom na božićni ruski koji sam služio na svojoj proslavi prošle godine. Prilično je jednostavno. Trebaće vam#8217:

Koliko ćete unijeti za svaki sastojak, ovisi o vama, ali želite da piće bude jedan dio šnapsa od nane, jedan dio votke i dva dijela likera od kave. Iskoristio sam jedan šnap i jednu vodku sa dva šoljica likera od kafe po cijelom ledu. Završite tako što ćete napuniti čašu mlijekom. Ako želite jača pića, upotrijebite manje čaše. Želite slabija pića? Veće čaše. Ja sam svoju nadopunio mini slatkišima za ukrašavanje. Prilično jednostavne stvari, ali ukusna blagdanska poslastica.


31 najbolji recept za slatkiše

To što je mocktail bezalkoholni ne znači da mora biti dosadno! Između mnoštva bezalkoholnih vina, šampanjca i piva, danas je lakše nego ikad izbjeći upijanje bez osjećaja izostavljenosti. Bez obzira radi li se o vašim gostima ili vama samima, uvijek je dobra ideja dodati zabavni i osvježavajući mocktail u mješavinu. Evo naših omiljenih lakih, ukusnih i bezalkoholnih recepata koje ćete poslužiti na sljedećem događaju.

Sastojci

4-5 kriški krastavca
1 oz mednog sirupa
1,5 oz pire od manga
1,5 oz svježeg soka od limete
1,5 oz piva od đumbira
Led

Instrukcije

Pomiješajte sirup od krastavca i meda na dnu šejkera za koktele. Dodajte pire od manga i sok od limete i snažno protresite s ledom. Procedite u bakarnu šolju. Prelijte pivom od đumbira i promiješajte.

Sastojci

1,75 oz Seedlip Grove 42
.75 oz organska marmelada srdačna*
Gazirana voda, do vrha

Instrukcije

Kombinirajte sjeme i srdačan u flaši za šampanjac i prelijte ohlađenom gaziranom vodom.

*Upute za organsku marmeladu od srca: Pomiješajte 300 g organske marmelade sa 150 ml vruće vode, fino procijedite i čuvajte u hladnjaku.

Sastojci

1,5 oz klupske sode
4-5 kriški zamućenog krastavca
1 oz svežeg soka od limete
1 oz jednostavnog sirupa

Instrukcije

Pomiješajte sve sastojke i protresite s ledom. Poslužite u staklenoj čaši preko usitnjenog leda. Ukrasite kolutom valjanog krastavca.

Sastojci

2 oz Alternativa ritualnog viskija
2 oz jabukovača ili sok od jabuke
2 gorke crtice
Štapić cimeta
Kriška jabuke

Instrukcije

Kombinujte prva tri sastojka u visokoj čaši sa ledom. Mešajte dok se ne ohladi. Prelijte svježim ledom, ukrasite štapićem cimeta i kriškom jabuke i poslužite.

Sastojci

4 šolje Brooklyn piva od limuna i limete sa đumbirom
1 šolja klupske sode
3 kašike soka od limete
.25 šolje grenadina

Instrukcije

U bokalu promiješajte pivo od đumbira, sodu bikarbonu, sok od limete i grenadin. Sipajte u visoke čaše sa ledom. Ukrasite kolutovima limete ili ili višnjama maraskino.

Sastojci

10 oz jabukovače
1 žličica bučinog maslaca

Instrukcije

Zagrijte jabukovač i umiješajte maslac od bundeve. Ukrasite zvjezdastim anisom i cimetom.

Kreirala Liana Oster iz Dantea u New Yorku.

Sastojci

2 oz soka od limete
2 oz narandže
1 oz jednostavnog sirupa
1 oz pire od marakuje
2 oz pire od guave
2 oz koncentrata za hladno kuhanje
3 oz mednog sirupa*
16 oz leda

Instrukcije

Podijelite recept između 2 limenke i pomiješajte s izmjerenim ledom. Sipajte u posudu od 12 oz. Ukrasite orhidejama i ribanom kafom.

*Medeni sirup: Pomiješajte 3 dijela meda s 1 dijelom vruće vode, po težini. Protresite i miješajte dok sirup ne postigne jednolično razrjeđenje. Čuvati u frižideru.

Kreirao Jim Kearns u Slowly Shirley u New Yorku

Sastojci

1,5 oz soka od limete
1 oz sirupa od bosiljka
3 crtice grenčice rabarbare
Seltzer
Rabarbara

Instrukcije

Prva tri sastojka protresite s ledom. Procedite u kamenu čašu i prelijte seltzerom. Ukrasite kriškom svježe rabarbare.

Kreirao Mark Noonan za Highway Restaurant & amp Bar, East Hampton

Sastojci

2,5 oz Lyre & rsquos američki slad
4 oz vruće skuvane kafe
.25 oz vrhunski javorov sirup
3 oz šlaga

Instrukcije

Kombinujte javorov sirup, američki slad i malo vruće kafe u šolji irske kafe. Miješajte da se javor otopi, dodajte preostale sastojke i prelijte šlagom. Poslužite s ukrasom naribane korice naranče.

Sastojci

2 oz začin 94
1 oz Cejlonski grm od začinjenih kajsija*
2 kašičice svežeg soka od limuna
1 kašika šećernog sirupa
3 oz Erdinger bezalkoholno pivo

Instrukcije

Pomiješajte sve sastojke u čaši s ledom i promiješajte da se sjedini. Ukrasite korom grejpa i naribanim muškatnim oraščićem.

*Cejlonski grm sa začinjenom kajsijom: Stavite 5 mahuna zelenog kardamoma u tiganj i sušite ih dok se ne prepeku i dobiju smeđu boju. Prebacite u veliki lonac i dodajte 1,25 šolje cejlonskog čaja, 1 šolju suvih kajsija, 3 šolje super finog šećera, 1,5 kašike crnog bibera i 0,5 kašičice soli i pustite da proključa. Maknite s vatre i ostavite da se ohladi. Dodajte ocat, zatim procijedite i grmlje flaširajte.

By Josh Harris iz Trick Doga u San Fransiscu za knjigu koktela Seedlip.


Kokteli sa votkom

1. Fleurs & amp Fleurs iz Londonskog zapadnog Hollywooda na Beverly Hillsu u Kaliforniji

Fleurs i Fleurs | Fotografija putem Londonskog zapadnog Hollywooda na Beverly Hillsu

Ako sanjate o sofisticiranom i modernom holivudskom bijegu, ovo sljedeće piće dolazi iz hotela koji se može pohvaliti atmosferom britanskog stila prožetog senzibilitetom južne Kalifornije.

London West Hollywood na Beverly Hillsu sastavio je koktel koji slavi proljetne okuse.

Sastojci
& ndash 2 oz vodka od ketela s infuzijom kivija
& ndash & frac34 oz Svježi limun
& ndash & frac34 oz Jednostavni sirup
& ndash 1 oz svježeg soka od jagode
& ndash 2 velika lista bosiljka
& ndash Jagode, esencija naranče i jestivo cvijeće za ukrašavanje

Instrukcije
1. Dodajte sve sastojke u šejker.
2. Dodajte led i protresite.
3. Procijedite preko leda u highball čašu i ukrasite.

2. Martini s blaženstvom lavande s doline Carmel Valley u dolini Carmel, CA

Lavanda blaženstvo Martini | Fotografija putem ranča Carmel Valley

Još jedan okus proljeća dolazi sa ranča Carmel Valley. Njihov prepoznatljivi martini od lavande blaženstva ukrašen je grančicama lavande s farme lavande, ali kod kuće možete pronaći nekoliko grančica u svom (ili velikodušnom susjedu) dvorištu.

Ovaj koktel zaista odlično utjelovljuje regiju. Sofisticirano je, lijepo i izgrađeno oko prirode.

Sastojci
& ndash 2 oz. Apsolutna vodka
& ndash & frac12 oz. Svježe cijeđen sok od limete
& ndash & frac12 oz. Jednostavni sirup od lavande
& ndash grančice borovnice, limete i lavande za ukrašavanje

Instrukcije
1. Dodajte votku, sok od limete i jednostavan sirup od lavande u šejker.
2. Dodajte led i protresite.
3. Procediti preko martini čaše i ukrasiti.

3. White Cosmo iz hotela Brazilian Court u Palm Beachu na Floridi

White Cosmo | Fotografija putem brazilskog hotela Court

Svako ko je gledao Seks u gradu je upoznat sa tradicionalnim ružičastim kosmopolitom. Brazilski dvorski hotel odlučio je malo pomiješati stvari i stvorio ovog bijelog kosmopolita koristeći sok od bijele brusnice preliven prekrasnom kockom leda orhideje.

Čak i ako nemate rezervnu orhideju, ovaj napitak možete lako napraviti kod kuće. Nemojte se bojati zamijeniti orhideju za neki drugi jestivi, organski cvijet koji možda imate u svom vrtu.

Sastojci
& ndash 2 oz. Stolichnaya votka
& ndash 1 oz liker od cvjetova bazge St-Germain
& ndash & frac34 oz Sok od bijele brusnice
& ndash 1/2 oz. sok od limete
& ndash 1 Ledena lopta od orhideje*

Instrukcije
1. U šejkeru sjedinite tečne sastojke sa ledom.
2. Snažno protresite i procijedite u vrč.
3. Stavite kuglu leda orhideje u čašu za martini i prelijte sadržaj posude preko ledene kugle.

*Ledena lopta od orhideja: Stavite 1 orhideju bez pesticida u kalup za led sa prečnikom 2 r rdquo, napunite filtriranom vodom i zamrznite.

4. Aruba Ariba iz Tamarijn Aruba All Inclusive u Arubi

Aruba Ariba | Fotografija putem Tamarjin Aruba Resorta

Aruba je najsunčanije ostrvo na svim južnim Karibima, pa ne čudi što ovo piće izgleda kao zalazak sunca u čaši. Miksolozi u Tamarijn Aruba All Inclusive dijele ovaj recept za Aruba Aribu.

Obično koriste liker coecoei, koji se nalazi samo u Arubi i potječe od soka lokalnih biljaka agave, ali su recept prilagodili tako da ga možete napraviti kod kuće.

Sastojci
& ndash 1 oz. Sok od narandže
& ndash 1 oz. Sok od ananasa
& ndash 1 oz. Vodka, kao što je Tito & rsquos
& ndash 1/2 oz. Light Rum
& ndash 1/2 oz. Tamni rum
& ndash 1/2 oz. Liker od banane
& ndash Splash Grenadine
& ndash Dark Grand Marnier

Instrukcije
1. Napunite šejker ledom.
2. Stavite sve sastojke osim grenadina i Grand Marnier -a u šejker i protresite.
3. Sipajte koktel u visoku čašu preko leda.
4. Plutajte grenadine i Grand Marnier na vrhu.

5. Ranga & rsquos Espresso Martini iz Hotela Ranga na Islandu

Ranga Espresso Martini | Fotografija putem hotela Ranga

Island je ubrzo postao jedno od najpopularnijih odredišta za porodice koje traže avanturu, ogromnu ljepotu i nešto drugačije od tipičnog odmora na plaži.

Hotel Ranga na Islandu dijeli koktel koji služi i kao desert. Predlažu da sami napravite sirup od tamne čokolade i korice naranče.

Sastojci
& ndash 1 oz. Katla vodka
& ndash 1 oz. Sirup od naranče/čokolade
& ndash 1 oz. Vodka, kao što je Tito & rsquos
& ndash 1 oz. Espresso
& ndash Čokolada i narančasta kora za ukrašavanje

Instrukcije
1. Dodajte sve sastojke u šejker sa ledom i mućkajte dok ne postane pjenasto.
2. Fino procijedite u ohlađenu čašu za koktel.
3. Ukrasite čokoladom i korom naranče.


12 najskupljih obroka na svijetu

Sljedeći put kada se požalite na dijetalnu kolu od 7 USD u restoranu ili na užasnu Cezar salatu od 25 USD, razmislite o ovome - moglo bi biti mnogo gore. Ne samo da neki restorani stvaraju nečuvena jela kako bi privukli pažnju (poput sladoleda od 1.000 dolara ili "Douche Burger" od 666 dolara), već sada u svijetu postoji bezbroj prix fixe menija koji zahtijevaju drugu hipoteku. Bez obzira na to koliko su ti obroci vanzemaljski, evo nekoliko računa na koje ćete se vjerojatno ugušiti.

Sublimotion, koji je 2014. godine otvorio šef kuhinje s Michelinovom zvjezdicom Paco Roncero, nalazi se u hotelu Hard Rock na Ibizi i košta vrtoglavih 1700 eura (ili nešto više od 1800 dolara) po gastronomskoj privilegiji da tamo jedete. (Cijena je zapravo pala na zemlju u posljednjih nekoliko godina zahvaljujući snazi ​​dolara.) Svako mjesto u Sublimotionu-ili "show" kako ga zovu-prima 12 gostiju i sadrži jedan degustacijski meni od oko 15-20 kursevi. I to je gozba za osjetila - kombinirajući hranu, umjetnost i tehnologiju za vrijeme obroka koji traje otprilike tri sata. Osim stratosferskih troškova, recenzije su bile prilično dobre.

2011. godine, kada je Masa bila samo 450 dolara po osobi, New York Times kritičar restorana Sam Sifton slavno je upitao: "Vrijedi li to?" (Nije baš tako, zaključio je.) Pet godina kasnije, prix fixe jelovnik u visokom hramu sushija chefa Mase Tamayake sada je slanih 595 dolara po osobi - ne uključujući piće i porez. Jedina loša strana visoke večere je ta što od 1. marta Masa više ne prima napojeve.

Ljubaznošću Guya Savoya Monnaie de Paris

Kad kuhar s tri Michelinove zvjezdice imenuje svoj restoran Monnaie de Paris (po francuskoj kovnici koja je sada njegov dom), znate da će vas to koštati banke. Godine 2015. Guy Savoy preselio je svoj prepoznatljivi pariški restoran u kultnu zgradu iz 18. stoljeća u 6. arondismanu - s prozorima koji gledaju na Louvre i Pont Neuf. I dok gosti mogu ići a la carte i potrošiti oko 250 dolara po večeri po osobi, to nije razlog zašto idete u restoran sa tri zvjezdice, zar ne? Restoran nudi nekoliko prix fixe opcija, ali ne plus ultra je meni sa 18 sljedova "Inovacije i inspiracije" koji uključuje pečeni jastog i supu od artičoka sa crnim tartufom. Troškova? 490 € (ili oko 525 USD). Ali za one koji žele potrošiti malo manje, restoran Guy Savoy u palači Caesars nudi meni za inovacije-inspiraciju za 375 dolara koji dolazi s pogledom na Ajfelov toranj-na Las Vegas Stripu.

Kuhar Kunio Tokuoka upravlja predstražom Kjota u Kitchu (poznatoj kao Arashiyama) kao dijelom svog prava po rođenju - i njegov otac i djed bili su kuhari ovdje prije njega. Možete birati između nekoliko prix fixe menija, ali najskuplji je 54.000 jena (ili 475 dolara) po osobi. To je najmanje 10 obroka, uključujući dva odvojena sashimi odjeljka, kao i jela sa roštilja i kuhana na pari. A za one koji su još avanturističkiji, Kitcho ima omakase po tržišnoj cijeni, bez sumnje veće.

Večere i filozofi mogu raspravljati o piletini u odnosu na jaje koliko god žele, ali ovo je izvjesno - mnogo prije nego što je postojala Sublimotion na Ibizi, postojao je ultraljubičasti u Šangaju. Stvorio ga je francuski kuhar Paul Pairet 2012. (iz koncepta na kojem je radio od 1996.), Ultraviolet je višeosjetno iskustvo objedovanja koje uključuje svjetlosnu emisiju, muziku na temu kursa i imena gostiju koji se projiciraju na stolu. (Sve se to poslužuje u Sublimotionu.) Glavna razlika između dva restorana, koji oba nude obroke od 20 sljedova, je u tome što Prix fix Ultraviolet košta znatno manje-3000 RMB po osobi (ili oko 450 USD).

Chef Joël Robuchon at the 2016 Grand Vermeil award ceremony, rewarding the best chefs of Paris. . [+] (FRANCOIS GUILLOT/AFP/Getty Images)

Las Vegas doesn't exactly shy away from excess so $425 for the Degustation Menu at Joël Robuchon at the MGM Grand isn't particularly shocking. For that price, diners have their choice of many small plates—including caramelized quail, seared duck foie gras and sweetbread. And let's face it, a few good hands of blackjack can pay for dinner.

Courtesy of Alain Ducasse au Plaza Athénée

In February, Alain Ducasse reclaimed the coveted three Michelin stars for his restaurant at the Plaza Athénée in Paris, which reopened in 2014. But fine dining comes with a price. The prix fixe "Jardin-Marin" menu—which includes three half-courses, cheese and dessert, but not drinks—costs € 390 (or about $425). Ducasse's restaurant at Le Meurice in Paris offers its own pre-fixe for the same amount. And for those on a budget, both restaurants offer a set lunch menu for a moins cher $225.

(Photo by Maurice ROUGEMONT/Gamma-Rapho via Getty Images)

Chef Alain Passard first received three Michelin stars in 1996 for L'Arpège in Paris' 7th Arrondissement. Twenty years later, Michelin is still worthy of three stars in the Michelin galaxy. Passard's prix Degustation Menu—which includes the restaurant's legendary "hot-cold egg"—runs € 370 (or $400). But for those who want to sample the vegetarian prix fixe, for which Passard is also renowned, the price is a more down-to-earth $315.

(Photograph: Creative Commons/Flicker/Case Simmons)

Considering that chef Hiro Urasawa trained under Masa Tamayaka, it's no wonder his eponymous Los Angeles restaurant is considered the West Coast version of New York's Masa. But while Masa charges $595 for its lavish omakase, Urasawa costs a mere $395 (drinks not included) for its 30-course version. And getting a reservation may not be easy—the Rodeo Drive restaurant only has 10 seats.

Anne-Sophie Pic of Maison Pic in France. (FRANCK FIFE/AFP/GettyImages)

In 2007, Anne-Sophie Pic became only the fourth woman in the world to earn three Michelin stars for her cooking at Maison Pic in Valence, France. Although she has no formal training, the 46-year-old Pic comes from a legendary line of chefs—both her father, Jacques, and grandfather, André, earned three stars for Maison Pic. Such culinary pedigree doesn't come cheap—a pre-fixe dinner at Maison Pic costs € 320 (or $350)—but at least you can make a weekend of it: the restaurant is part of the Relais & Chateau hotel of the same name.

A dish at Per Se. (Photo by Rob Kim/Getty Images for Starwood Preferred Guest)

When Thomas Keller's Per Se opened in 2004, the price of a nine-course prix fixe dinner was a healthy $150. Today, that number is $325 per person (service included). But according to a wickedly mean New York Times review by Pete Wells earlier this year, it's not worth the time or money. As Wells wrote, " Per Se is among the worst food deals in New York." For those who still want to splurge on Keller's cooking, there is always his French Laundry in Northern California, where the prix fixe only $310.

Courtesy of Chef's Table at Brooklyn Fare

This 18-seat restaurant is one of the hardest tables to book in New York. Zašto? Being the only three-Michelin-starred restaurant in Brooklyn, for one thing. But mainly it's chef César Ramirez' 15-course tasting menu, which changes on a daily basis and is inspired by Japanese and French cuisine. There is also an impressive 3,000-bottle wine cellar. The price for dining there—$306. But at least the restaurant is part of the new no-tipping movement—which means that when you finish dining at Brooklyn Fare you'll still have subway fare.


Podijelite All sharing options for: You Deserve a Mai Tai — a Real One, That Is

Why is it that cocktail enthusiasts will forgive a shaken Manhattan before they do a Mai Tai made with orange juice and garnished with a cocktail umbrella? Because there’s no cocktail more misinterpreted than the Mai Tai. This iconic cocktail of the tiki movement demands respect, even if it was also the official cocktail of Richard Nixon’s presidency. And yet over the decades, its mix of rums, orgeat (almond syrup), lime juice, rich demerara simple syrup, and orange curaçao has somehow devolved into a mess of syrups and juices, seemingly open to whatever interpretation the bartender feels like.

Ispod, everything you need to know about the Mai Tai’s history, tips and techniques, recipes — and even some (acceptable) variations.

The History of the Mai Tai

The Mai Tai started as a rum cocktail so popular it supposedly depleted world rum supplies in the 1940s and '50s. In 1944, when the cocktail was invented by Victor J. Bergeron — better known as Trader Vic — it wasn’t a sugar bomb. It was a simple drink created to showcase the pungent flavor of a 17-year-old J. Wray and Nephew Jamaican rum: Bergeron highlighted the golden, medium-bodied rum with just a touch of lime, orgeat, orange curaçao, and simple syrup. According to legend, after shaking the concoction with ice and presenting the cocktail to some of his visiting Tahitian friends, they ended up liking it so much one of them exclaimed, "Maita’i roa a’e," which translates to "out of this world! The best!" Bergeron christened his new cocktail "Mai Tai," as in "the best."

However, as with most cocktail origin stories, there’s some disagreement about whether Bergeron’s account is true. Donn "Don the Beachcomber" Beach claims Trader Vic’s recipe was actually inspired by his own punch, the Q.B. Cooler, which he invented in 1933. According to Beach, Bergeron was a fan of Beachcomber's restaurant back when "Trader Vic" was just his nickname and not his restaurant. Bergeron loved the flavor profile of the punch, so he appropriated it for his Mai Tai recipe.

Bergeron refutes this claim in his book, Trader Vic' s Bartender s Guide, writing, "anyone who says I didn’t create this drink is a dirty stinker." To his credit, the Q.B. Cooler contains twice the ingredients of his Mai Tai, adding ginger syrup, honey mix, club soda, and orange juice to the mix.

After the Great Depression, Americans’ attraction to Polynesian culture fueled the spread of the tiki trend, as well as the proliferation of Bergeron’s Trader Vic’s chain of Polynesian-themed restaurants, which spanned from Seattle to Havana, Cuba. A couple of years after the cocktail’s invention, the world ran out of the 17-year-old rum Bergeron used in his recipe, so he subbed it with a 15-year-old Wray and Nephew. But once supplies of to started to dwindle in the mid-1950s, Bergeron created a blend of Jamaican rum and aged molasses-based Martinique rum to emulate the Wray and Nephew and ensure the longevity of his recipe.

In 1953, the Mai Tai made its fated trip to Hawaii. Shipping company Matson Steamship Lines — which has since been credited with making the Hawaiian islands a popular tourist destination — hired Bergeron to oversee the cocktail menus for the bars at their Royal Hawaiian and Moana Surfrider Hotels. Pineapple and orange juices didn’t infiltrate the Mai Tai until 1954, when Bergeron used them to sweeten his recipe for a more tourist-friendly cocktail at the Royal Hawaiian Hotel in Waikiki.

And, unfortunately, that recipe usurped the original in people’s hearts — and on cocktail menus. The Royal Hawaiian Mai Tai became the symbol of tropical paradise, and no Hawaiian vacation is complete without sipping on a Mai Tai by the beach. The cocktail even has a prominent role in Elvis Presley’s 1961 movie, Plavi Havaji. In the early ‘70s, the cocktail even found an unlikely fan in former President Richard Nixon, who frequented Trader Vic’s at the Statler-Hilton, which was located a couple of blocks from the White House. He even celebrated Valentine’s Day there with his wife Pat Nixon in 1973.

The sweet Royal Hawaiian Mai Tai smoothly adapted to the 1980’s dark days of cocktails, when store-bought juices and syrups took the place of fresh ingredients. Canned pineapple and orange juices were mixed with two rums, which were generically labeled as "dark rum" and "light rum" in the recipes used by bars and restaurants. The nuances of the original Wray and Nephew were long forgotten. And just like with the daiquiri and margarita, there were even instant Mai Tai mixes, including one from Trader Vic’s.

Now, thanks to the cocktail revival, the original Mai Tai recipe is enjoying a comeback. "All of us making exotic cocktails today are trying to restore their credibility, and a bad knock-off doesn’t help matters — it’s why exotic cocktails died in the first place," explains barman Martin Cate of San Francisco rum den Smuggler’s Cove. Bartenders and rum enthusiasts took up the mantle to resurrect Trader Vic’s original recipe, even down to the garnish: If the cocktail isn’t garnished with a sprig of mint and an unspent lime shell, which symbolize a palm tree and an island, then it’s wrong.

In 2007, the Bar at the Merchant Hotel in Belfast, Northern Ireland, achieved notoriety and a 2008 Guinness World Record for selling the most expensive cocktail: a $1,475 Trader Vic’s Mai Tai, featuring the original 17-year-old Wray and Nephew rum. It sold out in less than a year.

Fortunately, for those looking for an affordable way to taste history, a new restaurant in Los Angeles’s Koreatown, Here’s Looking at You, has an "Almost-Original Mai Tai" on its menu. To mimic the flavors of the version made with Wray and Nephew, barman Allan Katz is using a 17-year-old, 99-proof blend of Jamaican rum, Smooth Ambler Jamaican Revelation rum. The cocktail is $26, but Katz says, "it’s an elevation of all the things that we loved about that drink."

The Mai Tai at Smuggler's Cove. Photo: Facebook

Martin Cate’s Tips for a Perfect Mai Tai

Who better to get Mai Tai tips from than San Francisco barman and rum aficionado Martin Cate? Not only did he just release a new book, Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki, but his seven-year-old bar of the same name won Tales of the Cocktail's 2016 Spirited Award for "Best American Cocktail Bar."

RECIPE: THE MAI TAI
courtesy of Martin Cate

3/4 ounce fresh lime juice
1/2 ounce orange curaçao (Pierre Ferrand preferred)
1/4 ounce orgeat
1/4 ounce rich demerara simple syrup (with a 2:1 ratio of water to sugar) — use real, full-flavored sugar in this drink
2 ounces aged pot still or blended rum

Combine all ingredients with 12 ounces of crushed ice and some cubes in a shaker. Shake until chilled and pour — ice and all — into a double old fashioned glass. Garnish with a spent lime shell and mint sprig. Some notes:

1) Fresh lime juice is critical. When squeezing, don’t press too hard — extract the juice, not the bitter pith.

2) The Mai Tai does not have pineapple juice in it. Or orange juice. Or any other juice besides lime. There is a recipe. It was handed down to us by Trader Vic. It’s not something "tropical" that you just toss together.

3) Historically, there is no "dark rum" float. It’s not in the original recipe. At the San Francisco Trader Vic’s in the 1970s, there was an old regular who liked his with a float of a 151 Demerara rum. The staff called it "Old Way," not because it was an old recipe, but literally because the patron was old!

4) Trader Vic’s does not use umbrellas. The Trader didn’t like them, and they were never in his Mai Tais.

5) The Mai Tai is simply garnished with half of a spent lime shell and a fresh mint sprig, designed to look like a small island and palm tree on the surface of your drink: fragrant, attractive, and simple. Vic’s today also uses a pineapple and cherry pick, but it’s not traditional.

6) This cocktail was born with 100-percent pot-still Jamaican rum that was aged a minimum of 17 years. Rich in both body and oak flavors, there’s no exact substitute today, but look for either 100-percent pot-still or blended pot and column molasses-based rums. Much as the margarita is the perfect delivery vehicle for a wide range of tequilas, the Mai Tai is an elegantly simple delivery vehicle designed to accent and showcase great rum. Whether you blend rums, or even use rhum agricole in your mix, what counts is flavor and body. Just make it with bold, unapologetic rum(s). Suggested brands: Appleton Estate Reserve Blend, Denizen Merchant’s Reserve.

7) The drink is not blended. It’s shaken until it’s fresh and frosty, then served with the same ice you shook with. That’s tradition in exotic cocktails, and you should embrace it. Do not shake with the lime half in the shaker — it extracts too many oils and bitterness into the drink, and the peel should not be sunk. It’s meant to be rested on top.

8) Crushed, freshly made ice is key. Not puffy pellet ice. Crushing good, cold, hard cubes just prior to service creates the mouthfeel, correct dilution, and chilling that the Trader desired.

9) Serve in a wide mouth double rocks to really enjoy the bright fresh aromas. Feel that frosty glass in your hands. Drink in deeply and let the relaxation of the islands at twilight wash over you.

Mai Tai variations at NYC’s Maison Premiere. Photo: Solares/Eater

Varijacije

Because the Mai Tai has become the most bastardized cocktail in the world, according to Cate, bartenders and cocktail enthusiasts generally dismiss any variations of it. "The goal should be to celebrate its actual recipe, and not repeat the devolved things it became," Cate says. Instead of trying to dress up the Mai Tai with flavored spirits and juices, he suggests making the orgeat with different nuts, like macadamia nut orgeat or hazelnut orgeat, for a subtle twist. Or swap out the rums with other spirits, as Trader Vic himself enjoyed doing. Cate’s two favorites are the Honi Honi with bourbon, and the Pinky Gonzalez with tequila. Or try his Sparkling Mai Tai recipe, which celebrates the cocktail’s original flavors:

RECIPE: MARTIN CATE’S SPARKLING MAI TAI

1⁄4 ounce fresh lime juice
1⁄4 ounce orgeat
1⁄2 ounce Pierre Ferrand Dry Curaçao
1⁄4 ounce black blended overproof rum (e.g. Hamilton Guyana 151)
1⁄2 ounce blended aged rum (e.g. Denizen Merchant’s Reserve)
4 ounces chilled sparkling wine
Lime twist and mint leaf

Pour all the ingredients except the sparking wine into a mixing glass. Stir with cracked or cubed ice. Strain into a chilled champagne flute or coupe and top with sparkling wine, then garnish with lime twist and mint leaf.


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COFFEE & COKE

“When crafting this cocktail, we were aiming to satisfy the need for a new spin on a night cap that somehow differed from the traditional espresso martini. With Coffee & Coke, the warmth of the rye is balanced by the bitterness of espresso from our local roasters, Second State, with an unexpected effervescence from Coca-Cola with a hint of sweetness. This cocktail is not only a nice way to end the evening, but a perfect way to start it as the taste profile is a unique blend of chocolate, coffee, and orange.” -Juliana Fisher, bar manager at The Dewberry Charleston, SC

Sastojci:

0.25 oz. Mancino Rosso Vermouth

Metoda: Add all ingredients sans Coca-Cola to a shaker tin. Shake hard for 10 seconds and double strain into a rocks glass with ice. Top with cold Coke and garnish with an orange slice.

ANNA BANANA

“The silly ‘What Cocktail Are You?’ online quizzes were the inspiration behind this cocktail. Fun, sweet but packs a punch, unique, and full of personality! She may seem strange at first glance, but give her a chance and you’ll love her. That’s Anna Banana—or me as a cocktail. The dark fruit notes of the sherry play well with the bright fruit notes in Monkey Shoulder. The subtle sweetness from the crème de banane works so well with the vanilla notes in the scotch, and the honey notes in the Drambuie really make the cocktail smooth. You wouldn’t usually think that.” -Anna Mains, brand ambassador at Monkey Shoulder

Sastojci:

1.75 parts Monkey Shoulder

0.75 parts Lustau Amontillado Sherry

0.5 part Tempus Fugit crème de Banane

Metoda: Stir, pour over large rock, express lemon over top of drink, drop twist into garnish. (Can be served up or on regular rocks as well.)

HENDRICK’S COCONUT COCKTAIL

“One sip of this cocktail and you’ll be imagining yourself on a tropical beach watching the sunrise. The odd (but fitting) combination of refreshing coconut water and bright cold brew deliver a smooth eye opening sipper with layers upon layers of flavor.” -Vance Henderson, brand ambassador at Hendrick’s Gin

Sastojci:

2 dashes bitters, Xocolatl

Metoda: Add ingredients to shaker and shake hard with ice. Fine strain into a chilled coupe glass. Garnish with grated nutmeg and mint.

3:10 TO YUZU

“This cocktail is an example of one of the rare times when more expensive whiskeys really shine in a sour format. We find that yuzu (a type of Japanese citrus) adds a nice level of complexity to many citrus-forward drinks, and the unusual addition of Tamari adds a small amount of salt, as well as a bit of umami, which, when used in the right drink, can add quite a bit of depth and balance.” -Joshua Novaski, bartender at High West Distillery

Sastojci:

1 oz. High West Rendezvous Rye

1 oz. Yamazaki 12 Single Malt (or comparable single malt, such as Balvenie 12 or Nikka Taketsuru Pure Malt)

0.75 oz. green tea syrup (you can purchase this on Amazon or use the simple recipe below)**

**Green Tea Syrup: Steep 20 grams green tea (preferably Mighty Leaf Green Tea Tropical) in 1 liter of simple syrup at room temperature for 18 hours, then strain and refrigerate.

Metoda: Add all ingredients into a cocktail shaker and shake with 1x1 ice. Double strain over 1x1 ice in an old fashioned glass. Garnish with a star anise pod.

REDHEAD

“This drink is a riff on a mule, one of the most popular and easily customizable vodka drinks out there, and certainly a staple of any bar I have ever been to in the United States. I tried to put together flavors that work with the fiery kick of ginger, and I had recently made a soup with carrot and coriander. So I thought it would be great to try and make a drink that had the same earthy, vegetal flavors. Fresh juices are essential for this drink (as they always should be whenever possible) and the coriander gives an amazing fresh top note, which I think works really well. My American wife hates coriander—or cilantro as she would call it—but even she liked this drink. It might sound a little leftfield, but I urge you to give it a go!” -Gareth Evans, global brand ambassador at Absolut Elyx

Sastojci:

Metoda: Shake all ingredients with cubed ice, then strain over crushed ice in a copper mule cup. Top with ginger beer, more ice, and garnish with carrot slices.

ROKU KOORI NEGRONI

“This cocktail combines two of my obsessions: the negroni and ice wine. Bitter, sweet, and textured, this clear-as-ice negroni variation is perfect with the botanical wormwood-finished Roku Gin. The combination of ice wine and rice wine vinegar replaces the vermouth with a balance of rich dried apricots and a crisp finish. Grapefruit, a winter citrus, evokes the coriander and yuzu notes out to play. Get lost in the snow with this one.” -Meredith Barry, beverage development at Niche Food Group

Sastojci:

0.5 part Luxardo Bitter Bianco

0.25 part rice wine vinegar

Metoda: Measure ingredients and pour into mixing glass including grapefruit peel. Add ice. Stir until diluted. Strain and pour into an up glass or with a large rock in a down glass. Express grapefruit coin and use as garnish.

RED SEAL OF SHIMODA

“When we were opening Sushi|Bar we were looking for a number of great cocktails that would complement the food. We wanted drinks that thematically were consistent with the Japanese vibe and were absolutely delicious. Since we only used spirits from Japan, our palate was very limited, but when we hit on this drink, we knew we had a winner. It’s sweet, smokey, strong, and everything you’re looking for in a great cocktail. And when you add on the salt rim it adds that fun change of pace like a great margarita! It was so great I've added it into my personal rotation at home!” -Gavin Humes, food and beverage director at Scratch Restaurants Group

Sastojci:

1.5 oz. Suntory Toki Whisky

Green tea salt (matcha powder and dried mushrooms)**

**Green Tea Salt: Combine matcha powder with salt to approximately a 50:50 blend. If you have dried mushrooms, grind those up and add a healthy pinch to the mixture. The “salt” should be salty, but with a definite bitterness from the green tea and an umami punch from the mushrooms.

Metoda: Run a slice of lemon around the rim of the glass and dip into the green tea salt. Combine other ingredients together in a shaker with ice. Shake until chilled. Double strain into the rimmed glass.

ICELAND DILL MARTINI

“This cocktail is both unusual and awesome because of the combination of flavors. The inspiration behind this cocktail comes from the Icelandic cuisine. The pickle brine and mustard seeds are unusual for a martini. The pickle brine adds the perfect amount of acid and complements Reyka Vodka flawlessly. The mustard seed give a burst of flavor (it’s meant to be eaten) and the dill pickle finishes with the satisfying crunch! It’s like a Nordic amuse bouche, in the form of a cocktail.” -Trevor Schneider, national ambassador at Reyka Vodka

Sastojci:

0.5 to 1 part kosher pickle brine

Kosher dill pickle and sprig of dill

Metoda: Combine all the ingredients into shaker with ice. Shake, strain, and garnish.

MELBOURNE CBD

“I was inspired by the humming borough of Melbourne’s Central Business District (CBD), which is a melting pot of Asian cuisines. Drawing from the thriving area of this part of town, I created a twist on the classic sour cocktail.” -Tui TeKaaho, former beverage director at Peachy’s, New York

Sastojci:

2 oz. Starward Australian Whisky

0.75 oz. Chinese 5-spice honey syrup**

**Chinese 5 Spice Honey Syrup: Combine 2 cups honey, ½ cup water, and 1½ tbsp. Chinese 5-spice powder in a saucepan and bring to a boil over medium heat. Reduce to a simmer and cook until reduced to 2 cups, about 15 minutes. Strain and store in a jar up to two weeks.

Metoda: Add all ingredients to a shaker tin. Shake vigorously, then double strain into a coupe and garnish.

WELLINGTON-HARRINGTON

“This cocktail is inspired by my neighborhood (Wellington-Harrington) in East Cambridge, Massachusetts, where I have now lived for over a decade. It’s a melting pot of Brazilian, Polish, and Italian heritage with bakeries serving pao de queijo a few doors down from ones slinging cannolis. It is a neighborhood where private clubs still abound and the restaurant owners grew up down the street. It is my community that I love and this cocktail exemplifies how something so wonderful can come from disparate cultures and ingredients melding together.” -Naomi Levy, bar manager and acting general manager at Variety Bar, Cambridge, MA

Sastojci:

1.5 oz. Novo Fogo Silver Caçhaca

**Beet Syrup: Combine ½ cup granulated sugar, 3 oz. water, and ½ cup roasted beets in a blender. (I buy the beets pre-roasted from Love Beets or you can roast your own.) Blend ingredients until smooth. Strain through mesh strainer (optional, but recommended).

Metoda: Combine all ingredients and shake. Strain into a coupe and garnish with a parsley leaf.

SHISHITO SPICE MARGARITA

“The Vamonos Riendo Mezcal has beautiful vegetal tones, so pairing slightly spicy shishito peppers that were grilled seemed like something I had to try. Mixing some unusual, savory ingredients into classic cocktails makes a surprising new twist on something you know already works.” -Jessica Stewart, beverage director at Fort Oak, San Diego, CA

Sastojci:

2 oz. Vamonos Riendo Mezcal

0.75 oz. roasted shishito pepper agave syrup**

Roasted shishito pepper, garnish

**Roasted Shishito Pepper Syrup: Roast Shishito peppers over wood-fired grill. Combine equal parts (by weight) water, agave syrup, and roasted peppers—then blend. Fine strain through chinois. Syrup is good stored in the fridge for up to a week.

**Vegetable Ash: Left over vegetable stocks and trimming are cooked on the grill until crisp and then blended in a spice grinder.

Metoda: Combine ingredients in tin, shake, and strain over fresh ice. Garnish with sea salt and vegetable ash rim, roasted shishito pepper.

MIDNIGHT MOCHI

“This cocktail gives vibes of enjoying a matcha latte from your favorite cafe and eating dessert after having great sushi, both with a nice gin kick. All from the comfort of your home.” -Fatima Butler, founder and CEO of Rooted in Hospitality and bartender at Pizza Lobo, Chicago, IL

Sastojci:

0.75 part sesame seed simple syrup**

Bar spoon of matcha powder

**Sesame Seed Simple Syrup: Combine ¼ cup toasted black sesame seeds, 1 cup water, 2 cups sugar ingredients and boil and simmer for 7 minutes. Strain through cheesecloth, coffee filter or lined mesh strainer.

Metoda: Shake ingredients over ice and double strain into coupe. Garnish with edible flowers.

THE DIAMONDBACK

“This is an unusual powerhouse adaptation of a Manhattan. The strong flavors of the rye whiskey and applejack fire at you, while the herbaceousness of the green chartreuse refuses to stay unheard. This is the cocktail you have after a really good week at work or a really bad one.” -Juan Fernandez, beverage director at The Ballantyne: A Luxury Collection Hotel, Charlotte, NC

Sastojci:

0.75 oz. applejack (or apple brandy)

Metoda: Combine all ingredients in a mixing glass with ice, stir, and strain into a martini glass. Garnish with a brandied cherry.

UNANNOUNCED DAY TRIPPER

“This is a surprisingly delicious and refreshing cocktail. The appearance of a scant amount of turmeric in this drink is the welcomed ‘unannounced’ ingredient no one would expect. Its appearance with Hendrick’s and the other ingredients contributes to a balanced complexity of dry sweetness, light spice and an extremely flavorful journey.” -Vance Henderson, brand ambassador at Hendrick’s Gin

Sastojci:

0.5 part 100% organic powdered turmeric

Top with premium ginger beer

Metoda: Fill a highball glass with cubed ice. Combine all ingredients and give a gentle stir. Sprinkle a small pinch of cayenne pepper on top of a cucumber slice.

THE BATANGA

“A great tequila cocktail demonstrates balance between the flavors used as ingredients and the flavor profile of the tequila. The additional ingredients should complement the tequila and allow it to shine through! Tequila is a magical spirit that takes years to reach the bottle—so you don’t want to create something that covers the natural flavors of the tequila derived from the blue agave. The Batanga cocktail, created by Don Javier, the late founder of La Capilla Cantina in the town of Tequila, is a favorite around the region and has always been made with El Tequileño Blanco. The Mexican cola balances the blanco perfectly and must be stirred with a knife for added flavor!” -Steffin Oghene, VP of global marketing and business development at El Tequileño

Sastojci:

1 whole freshly squeezed lime

Metoda: Build over ice in a salt rimmed highball glass. Top with Mexican cola and stir with a knife to honor the drink’s creator, Don Javier of the world-famous La Capilla Cantina.

SANGRE SABIA

“I call this the ‘sangre sabia,’ which means ‘wise blood.’ It’s fun a variation on a Bloody Maria, with a Korean twist. (Korean and Mexican flavors have such great affinity for one another—it’s a surprise we don’t combine them more often!) Rather than using hot sauce and tomato to create the savory, spicy drink that we all recognize, this version is less heavy and more aromatic and effervescent. I use a Korean red pepper paste called gojuchang, which is becoming very popular and available at most high-end grocery chains as well as any Asian grocer.” -Alejandro de la Parra at bar director at Teardrop Lounge, Portland, OR

Sastojci:

Metoda: In a shaker muddle the lime (cut into eights) with two cucumber slices. Add the El Tesoro, gojuchang, and agave syrup—and shake. Pour over ice into a tall class, top with Topo Chico. Garnish with mint, cucumber, and a chile de arbol rim.


9 Crazy Cocktails You Have to See to Believe

Why do drinks and a show when your drinks can be the show? From the Champagne flute that shoots off sparkles to the entire treasure chest of rum, these flashy cocktails are sure to be the talk of the night before you even take a sip. (Don't worry&mdashthey taste as awesome as they look.)

Why do drinks and a show when your drinks can biti the show?

From a Champagne flute that shoots off sparkles to the entire treasure chest of rum, these flashy cocktails are sure to be the talk of the night before you even take a sip. Don’t worry — they taste as awesome as they look.

The Cocktail (above): White Cosmopolitan

The Ingredients: Vodka, white cranberry juice, St. Germain elderflower liqueur

The Theatrics: Bartenders freeze a bright orchid into a perfect sphere of ice, which comes floating in your glass like a magenta globe.

The Restaurant: Daniel, New York City

The Price: $21

The Cocktail: Old Fashioned in the Rocks

The Ingredients: bourbon, demerara syrup and orange bitters

The Theatrics: The drink is served inside a large, hollow ice sphere that the customer smashes with a custom “slingshot,” transforming the cocktail from “in” the rocks to “on” the rocks.

The Bar: The Aviary, Chicago

The Price: $20

The Cocktail: The Flaming Volcano

The Ingredients: Vodka, simple syrup, a mystery brew of liqueurs that create an orange flavor, and an apricot with 151-proof rum on its tip

The Theatrics: When the tip is lit with a match, the top of the drink is engulfed in flames

The Price: $10

The Cocktail: Menage a Trois

The Ingredients: champagne, cognac and 150-year-old Grand Marnier

The Theatrics: It’s all about the trio of “jewels” that come with the drink : 23-karat gold flakes, liquid gold syrup and a gold-plated straw studded with a real diamond

The Price: $3,000

The cocktail: Flaming Doctor Pepper

The ingredients: 151 proof rum, light beer, amaretto

The theatrics: Bartenders balance a shot glass of rum and amaretto on a pint glass of beer. When the shot is lit, the rum’s high alcohol content sets off a strong enough flame to push the shot glass into the pint glass. (The flame also burns off some of the drink’s sugar, making it taste curiously like Dr. Pepper.)

The bar: Cheers Shot Bar, Austin

The price: $8

The cocktail: Magic Mojito

The ingredients: Rum, bitters, lime, mint, cotton candy

The theatrics: An enormous puff of pink cotton candy dissolves into the glass like a deflating balloon. Watch!

The bar: Bar Centro, Los Angeles

The price: $17

The cocktail: Treasure Chest No. 1

The ingredients: Guatemalan rum, fruit juices (passion fruit, pineapple, guava, lemon and lime), Dom Perignon

The theatrics: A treasure chest filled with the rum and juices is topped tableside with a bottle of Dom Perignon, while dry ice at the bottom of the chest creates a thick layer of fog. Drink this out of a two-foot-long straw.

The price: $385 (serves 6-8)

The cocktail: Sparkling Ginger

The ingredients: Champagne, Cointreau, Domaine de Canton ginger liqueur, dehydrated ginger puree

The theatrics: When the dehydrated ginger puree counteract with the bubbly, sparkles shoots off within the glass.

The bar: Bar Dupont, Washington D.C.

The price: $9

The Cocktail: Pop Rocks Rita

The Ingredients: Tequila, Grand Marnier, sweet and sour mix, cranberry and lime juices, Pop Rocks candy

The Theatrics: Pop Rocks rim the glass, which makes the drink sound like it’s exploding. Boom!


How to Make Spiced Rum

Got a little Captain in you? Here’s a way to find out: Create your own spiced rum and put it up against the popular commercial brands. I can pretty much guarantee that you’ll be pleasantly surprised at how good it is.

You don’t need an advanced degree in mixology to do this: On the scale of difficulty, making spiced rum falls roughly between getting ice out of a tray and fixing a decent Mai Tai. What’s more, the ingredients are probably already in your kitchen. If not, they’re easily found at a grocery store—no need to trawl online for wizened bark from some distant island, as you do for many homemade-bitters recipes.

Start with one of your favorite rums. A decent white rum is fine, but I prefer a moderately aged, slightly dry spirit, as this adds some intrigue to the end product. Don’t splurge on an expensive, mature bottle it doesn’t taste that much better, and its oakiness will sometimes quarrel with the spices. My most recent batch was made with a golden rum (80-proof) from St. Vincent. But Cruzan and Mount Gay have both worked well for me in the past.

Next, take a 750-mL bottle of your rum and pour it into a wide-mouthed, airtight container, like a Mason jar. (You can use the bottle itself, but extracting the orange peel and swollen cinnamon stick when you’re done can be vexing.) Then add a selection of herbs and spices—exactly which and how much are your call—and let it sit. My personal recipe, which is adapted from the inimitable Martin Cate, owner of Smuggler’s Cove in San Francisco, is ready in about two days.

How should you drink your spiced rum when it’s done? Forget the cola. It’s winter try making a hot Teatime Toddy with it.

Spiced Rum

Contributed by Wayne Curtis

SASTOJCI:

  • 1 (750-mL) bottle Rum
  • 1 Vanilla bean
  • 1 (3-inch) slice Orange peel, white pith removed
  • 1 Cinnamon stick
  • 2 Allspice berries
  • 4 klinčića
  • 6 Black peppercorns
  • pinch Ground nutmeg
  • 1 slice Fresh ginger, about the size of a quarter

PRIPREMA:

Add all the ingredients to a wide-mouthed, airtight container and seal. Let stand for two days and taste. If you want a bit more flavor, leave it be for a third day. Strain the spices out and rebottle the liquid.

Making your own spiced rum allows you to tweak the flavor profile—play up the flavors you like by adding more of them, and dial back on those you don’t. Bear in mind that the lower-quality commercial products tend to overplay the vanilla—cut back on that and the other flavors emerge nicely.

Wayne Curtis writes about drinks for The Atlantic and is the author of And a Bottle of Rum: A History of the New World in Ten Cocktails.


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