sábado, 14 de novembro de 2009
sexta-feira, 9 de outubro de 2009
10 ml Vanilla liqueur
10 ml Blackcurrant liqueur
20 ml Fresh lime juice
12 Fresh mint leaves
1tsp White sugarCrushed
Lightly muddle the mint leaves, lime juice and sugar. Add crushed ice. Pour the Havana Club Añejo Blanco, the vanilla liqueur and the cassis liqueur into a glass. Stir with a barspoon. Top with soda water.
“I always take classic drinks and try to give them a facelift. Vanilla, mint and cassis really go well together. Especially for the ladies…” Stefan Notteboom - Sugar Lounge, Zurich
Sugar LoungeLowenstrasse 2, 8001 ZurichZurich
For more recipes visit Havana Club website
domingo, 13 de setembro de 2009
quinta-feira, 10 de setembro de 2009
segunda-feira, 7 de setembro de 2009
segunda-feira, 15 de junho de 2009
quinta-feira, 4 de junho de 2009
2009 Official Cocktail: The Creole Julep
Maksym Pazuniak, a mixologist at
Rambla and Cure, won over the judges with his balanced and well-layered julep featuring Cruzan Single Barrel Estate
Rum, Rhum Clement Creole Shrubb, Captain Morgan 100 Proof Rum, Fee Brothers Peach Bitters, Angostura Bitters, fresh
mint, and Demerara sugar.
"The Mint Julep was the drink that put American mixology on the map, the thing that foreigners pointed to when they wanted
to say something nice about the rough-and-tumble new nation on the western shore of the Atlantic. And originally, like most
American inventions, it allowed for plenty of individuality and improvisation. With this contest, the Julep is back," says
author and cocktail historian David Wondrich.
The Creole Julep
Created by Maksym Pazuniak, Rambla/Cure
2 1/4 oz. Cruzan Single Barrel Estate Rum
1/2 oz. Clement Creole Shrubb
1/4 oz. Captain Morgan 100 Rum
2 dashes Fee Bros. Peach bitters
2 dashes Angostura bitters
8-10 mint leaves
1 Demerara Sugar Cube
Maksym's cocktail will be served throughout Tales of the Cocktail, July 8-12 and will be featured in the summer issue of
Culinary Concierge Magazine and on CocktailTimes.com.
The second place cocktail was the Joie de Julep, created by
Corey Bunnewith of Drink. The third place cocktail was the Ginger Peach
Julep, created by Wayne Curtis, a freelance journalist.
Tales of the Cocktail has also collaborated with The Liquid Muse Virgin Mixology and Fre Alcohol Removed Wines to
offer the festival’s second annual official non-alcoholic cocktail, which is also a Julep. The Sassy Southern Belle
will be the official nonalcoholic cocktail of Tales of the Cocktail and will be served at several of their signature events.
quinta-feira, 21 de maio de 2009
quarta-feira, 20 de maio de 2009
sexta-feira, 15 de maio de 2009
quarta-feira, 13 de maio de 2009
quarta-feira, 29 de abril de 2009
Citadelle Gin is made according to principles laid down in the original recipe. Although the production techniques have improved over the centuries, we still use the same 19 botanicals listed in the original recipe.
Citadelle, the only gin with 19 spices
Citadelle Gin is the only gin in the world made with 19 different botanicals, giving the gin a unique, complex, well-balanced flavour. The secret recipe is known only by the master distiller. In keeping with the traditions of the first European trading captains of the 17th century, only the finest spices are used. This unrivalled variety of spices comes from many distant and diverse places:
• Juniper France
• Coriander Morocco
• Orange peel Mexico
• Cardamom India
• Liquorice China
• Cubeb pepper Java
• Savory France
• Fennel Méditerranean
• Iris Italy
• Cinnamon Sri Lanka
• Violets France
• Almonds Spain
• Cassia Indochina
• Angélica Germany
• Grains of paradise West Africa
• Cumin Holland
• Nutmeg India
• Lemon rind Spain
• Star anise France
A "hand-crafted" gin
Citadelle gin is triple-distilled from wheat and spring water. Before being steeped in neutral alcohol, the botanicals are carefully selected and then placed in a specific bag. This infusion is then distilled to capture each separate aroma, so that the intermingled, complex flavours can develop independently.
Citadelle gin offers a subtle bouquet, with aromas of juniper and citrus. It is elegant, soft, and smooth on the palate. It has a long aftertaste which expresses its aromatic complexity to the fullest. At 44° - 88 proof, Citadelle gin is perfectly balanced between intensity and finesse.
The purity and subtle flavour of Citadelle gin makes it an ideal base for many cocktails, in particular the best Gin & Tonic in the world.
Cheers to Citadelle Gin.
segunda-feira, 27 de abril de 2009
The presentation took place at the Alimentaria Food & Beverage Exhibition in Lisboa, with hundreds of guests attending, it was a big success. The presentation had the presence of Finest Call international sales manager, Mr.Bob Jones, and the European brand ambassador Mr. Steve Dingley a former bartender from the UK .
The guests had the chance to taste the products before Steve take place behind the bar and mix some easy, fast and tasty cocktails with Finest Call products. Just by itself or even adding a little bit of fresh fruit anyone can make perfct and consistant cocktails everyday.
The range of products goes from fruit pureés to pré-mixes and bar syrups, with an exclusive bottle designed for bartenders the product has a shelf life of one year and a month after opened.
The need for productive cocktail solutions puts Finest Call on the front line with their rentable quality products, so does Cocktail Academy with their long experience in trainning and providing rentable solutions for bars, pubs, nightclubs or high class hotels and resorts. Cocktail Academy in the search for the best quality solutions became Finest Call official distributor for Portugal and soon we will be crossing the country with local presentations with our brand ambassadors.
So if you are interested in helding a presentation at your bar or if you need more information about the products, feel free to contact me, Flavio Prospero - email@example.com, +351 91 33 66 384
or contact Cocktail Academy web site, www.ramoscocktailacademy.com
To order call me on my mobile : +351 91 33 66 384
terça-feira, 7 de abril de 2009
segunda-feira, 6 de abril de 2009
The "Original" Recipe.
Created by Dick Bradsell
¾ shot fresh lemon juice
½ shot sugar syrup
Build over crushed ice, in a whisky glass. Stir, then pour over ¾ shot of cremé
de mûre; garnish with a lemon slice and two raspberries.
Listed in Jerry Thomas' bartenders guide (1862), and subsequently copied by Leo
Engel in his work, the Fix is the forefather of the Bramble. As a category, the Fix
is regarded as being dead, however it would seem that it in fact lives on, as the
Take 1 large tea-spoonful of powdered white sugar dissolved in a little water.
2 dashes of Raspberry syrup.
The juice of a quarter of a lemon.
1 wine-glass of Hollands gin.
top with berries in season. Old Tom gin may be used if preferred.
Also, check out his youtube channel: www.youtube.com/thinkingbartender
segunda-feira, 30 de março de 2009
1 Part Lime Juice
"Falernum" (The Philadelphia Inquirer August 2, 1896)
Each year offers a spirited series of dinners, demos, tastings, competitions, seminars, book signings, tours, and parties all perfectly paired with some of the best cocktails ever made.
Tales of the Cocktail 2009:
Wed, July 8th – Sun, July 12th
Since 2003, Tales of the Cocktail has hosted the top mixologists, bartenders, chefs and authors of the cocktail and culinary industry, resulting in the most influential gathering of mixologists in the world year after year. Over the last five years, these special guests have traveled from across the country and the world (such as Australia, Holland, Russia) and have included:
Kevin Brauch, host of “The Thirsty Traveler”
Dale DeGroff, “King Cocktail” and author of The Craft of the Cocktail
Tony Abou-Ganim, The Modern Mixologist
Audrey Saunders, owner, of The Pegu Club, New York
Charlotte Voisey, award-winning international bartender
Julie Reiner, co-owner and creative director of the Flatiron Lounge, New York
Georg Riedel, tenth generation glassmaker and president of Riedel Crystal
Andrew Dornenburg and Karen Page, James Beard Book Award-winning authors
Ted Haigh, “Dr. Cocktail” and cocktail historian
Robert Hess, creator of Drinkboy.com
Anistatia Miller and Jared Brown, co-founders of The Museum of the American Cocktail
Guests attending Tales of the Cocktail are eligible for special room rates at participating hotels. These rates are available now, but the rooms don’t last long, so it’s a good idea to make your reservations right away — visit the Tales of the Cocktail website for links and more information.
quinta-feira, 19 de março de 2009
Located in Carvoeiro Beach, a small fisherman's beach, InSide Caffé is a must go place when visiting the Algarve beautifull beaches.
From the beautifull international crowd to stunning flair moments performed by Sergio, one of the owners, or any of the many guest Bartenders invited to entertain and perform.
The lattest from InnSide are the Molecular Cocktails that Pedro Ferreira and his crew are experimenting successfully for the delight of their costumers, Jelly shots, Molecular martinis, foams, etc, ask them for the lattest creations and you'll be impressed.
Just to have an idea i'll leave you a few pics.
Visit InnSide Caffé at Praia do Carvoeiro, Algarve, Portugal.
terça-feira, 17 de março de 2009
terça-feira, 3 de março de 2009
The blossoms in question are elderflowers, the man un bohemian, and the cocktail a stylishly simple creation made with St-Germain, the first liqueur in the world created in the artisanal French manner from freshly handpicked elderflower blossoms.
1 ½ Shots
1 ½ Shots
1/8 to 1/4 Shot
Fresh Lime Juice or Sour Mix
Method: Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of D'Anjou pear. No D'Anjou? Substitute Bartlett. Bartlett out of season? Opt for a twist. Preferably carved from a pear-shaped lemon.
Variation: For a French Pear Martini, shake first two ingredients with ice and strain into a chilled Martini glass with a sugared rim. Top with Champagne.
terça-feira, 17 de fevereiro de 2009
Caipirinha is the national drink of Brasil and Portugal too...
There are inumerous recipes for caipirinhas, with Vodka, Rum, even with White Port, dont believe me?
Here's a few recipes for unusual caipirinhas.
2 oz White Port Real Companhia Velha
2 Lime quarters
2 bsp white cane sugar
Mash the fruit with the sugar, add the white Port and crushed ice
Shake and serve
1 1/4 oz BrandyMel Portuguese Liqueur
2 Mandarine wedges
2 Lime wedges
1 oz Ginger Ale
Mash the Mandarines with the Limes, add the BrandyMel and crushed ice
Shake well and top with Ginger Ale
2 oz Sagatiba Cachaça
2 basil leaves
2 bsp white sugar
Mash the fruits and the basil with the sugar, add the cachaça and crushed ice
Shake well and serve
segunda-feira, 9 de fevereiro de 2009
domingo, 1 de fevereiro de 2009
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
1/2 pony of Italian Vermouth.
Six leaves of fresh Mint.
Shake ingredients well together.
Strain and serve in Cocktail glass.
quarta-feira, 28 de janeiro de 2009
The Cover is ready and the next issue of Mixing Glass* is about to come out.
New design, more recipes, enterviews, etc...
Mix it, with style !!
domingo, 18 de janeiro de 2009
terça-feira, 13 de janeiro de 2009
Botanical: Mentha Pulegium (LINN.)
Family: N.O. Labiatae
This species of Mint, a native of most parts of Europe and parts of Asia, is the Pulegium of the Romans, so named by Pliny from its reputed power of driving away fleas - pulex being the Latin for flea, hence the Italian pulce and the French puce. This name given the plant in ancient times has been retained as its modern specific name. It is sometimes known to the country-people as 'Run by the Ground' and 'Lurk in the Ditch,' from its manner of growth.
It was formerly much used in medicine, the name Pennyroyal being a corruption of the old herbalists' name 'Pulioll-royall' (Pulegium regium), which we meet also in the Middle Ages as 'Piliole-rial.' It has been known to botanists since the time of Linnaeus as Mentha Pulegium.
One of its popular names is 'Pudding Grass,' from being formerly used in stuffings for hog's puddings ('grass' being, like 'wort,' a word simply meaning 'herb'). It is still used abroad in various culinary preparations.
A famous stuffing was once made of Pennyroyal, pepper and honey.
Harvesting---Pennyroyal is mostly sold in the dry state for making tea, the stems being cut when the plant is just about to flower and dried in the usual manner.
Constituents---The fresh herb yields about 1 per cent of a volatile oil, oil of Pulegium, a yellow or greenish-yellow liquid, obtained by distillation, and having a strong aromatic odour and taste. The chief constituent is ketone pulegone.
Born from the love for regional fruits and herbs, there's an old recipe almost forgotten by the older and wise menwith secrets of the Algarvian Barrocal. Producing from jams to fruits in syrup, honey and liqueurs, "A Farrobinha" became a sucessfull idea in South Portugal, varieties like Fennel liqueur, Fig, Loquat Seed, Acorn, Carob Bean, Viagreta and Pennyroyal are part of their portfolio of traditional handcrafted liqueurs.
Lost Poejo* by Mr. Próspero
1 1/4 oz Pennyroyal Liqueur
3/4 oz Irish Whisky
1/2 oz Fresh Cream
Mix all ingredients in a mixing glass and shake hard, then pour into a chilled Martini glass and decorate with nutmeg and pennyroyal.
Poejo Mai Tai by Mr.Próspero
3/4 oz Dark Rum
1/4 oz Spiced Rum
1/2 oz Orange Curaçao
1/2 oz Pennyroyal Liqueur
1 oz Fresh lime juice
quarta-feira, 7 de janeiro de 2009
Mixing Glass* is my new online Bartending Newsletter, all in Portuguese, containing diferent subjects about the world of Bartending and drinks.
If you would like to subscrive it, please send me an e-mail to firstname.lastname@example.org and you will start to receive it on your e-mail adresses.
The more subscriptions it will have the stronger it will get, and the idea is to make it a real Bartending Magazine, so that one day everyone can buy it on the local newspaper store.
Mixing Glass* is the missing tool in our country, there are alot of wine magazines but noone bar magazine, so help me make it happen, lets create a new movement for the Cocktail and Bar culture here in Portugal, lets be professional and proud of what we are and what we do!!!
Because Life is Entertainment...
sábado, 3 de janeiro de 2009
Portuguese : Saude. Viva
Chinese : Gom Bay
Danish : Skol
Dutch : Proost
French : Sante
German : Prosit
Hawaiian : Okole Maluna, Hauoul Maoul oe, Meul Kaulkama
Irish : Slainte
Italian : A la tu Salute
Japanese : Kam Pai
Mexican : Salud
Norwegian : Skol
Russian : Na Zdorovia
Spanish : Salud
Swedish : Skol
Zulu : Oogy Wawaa
1/4 piece heirloom tomato
Small sprig fresh basil plus more leaves, for garnish
2 ounces premium gin
1/2 lemon, juiced
1/2-ounce orange flavored liqueur
Lords Of Salt Hazelnut Salt
Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in the Hazelnut salt. You might need to crush the salt to make it small enough to stick to the rim. In a pint glass or a Boston shaker, muddle the tomato and basil. Add ice, the gin, lemon juice and orange liqueur. Shake and strain into a chilled martini glass. Garnish with a basil leaf.
1 fifth Southern Comfort
12 jumbo eggs
5 cups of whole milk
½ lb. superfine sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup pumpkin puree*
— An English visitor 1866
Homemade Rock & Rye
Rye Whiskey, 1/5 gallon, not a full quart
Jamaica Rum, jigger
Rock candy, ½ cup, leave in large lumps
Whole cloves, 1 doz.
Quartered small orange, peel left on
Quartered seedless lemon, peel left on
Stick of cinnamon, or two
Put ingredients in a jar, cover with Rye, and stand for a fortnight. Strain out spices through fine cloth or filter paper. Put back on fruit until needed.
"Rock & Rye can be served hot with excellent effect to fight off colds, influenza’s, miasmas, megrims, swamp mists, and blackwater fevers. In fact any sort of excuse seems to work."
- Charles H. Baker, Jr. The Gentleman’s Companion, 1946
Directions:In a mixing glass, muddle 1 rose petal and the cucumber slice. Add ice, Hendrick's Gin and PAMA. Stir well. Line chilled coupe glass with rose flower water and discard remaining liquid. Strain through tea or julep strainer into coupe glass. Float Brut Champagne or sparkling wine.
Garnish:Garnish with a rose petal, floating in the liquid like an upright bowl, filled with Argento Fino.