Penny Royal Liqueur - Licor de Poejo " A Farrobinha" - Algarve

Pennyroyal
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.

A Farrobinha Liqueurs

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.

South Portugal by Mr. Próspero

A white sugar cube soaked in pennyroyal liqueur, Black Bush Irish whisky and Violet syrup charged with Champagne.

Pear Drop Brullée by Mr. Próspero

Hot pear purée gently mixed with vanilla infused Vodka, Pennyroyal liqueur and Vanilla syrup, served hot with a cinnamon stick and a whole clove.
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

Shake all ingredients and serve in a old-fashioned glass with crushed ice and pennyroyal.

http://www.farrobinha.com/

Mixing Glass* , Online Bartending Newsletter

New Year, new magazine...
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 prosprobar@hotmail.com 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!!!
Bartending!!!
Because Life is Entertainment...

Bartending is my Life!!!!

Flávio Próspero

New Year... New Recipes!!!

A new year has come and my wish is that everyone can achieve their goals and enjoy life the best way they can with a cocktail on hand.

To Start the year in a good way i gathered a few recipes to help you cheer up and start 2009 with the right foot.

But first and because we now are a global village here are some toasts from arround the world.

Austrian: Prosit
Portuguese : Saude. Viva
Chinese : Gom Bay
Danish : Skol
Dutch : Proost
Finnish: Kippis
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

Heirloom Martini
1/4 piece heirloom tomato
Small sprig fresh basil plus more leaves, for garnish
Ice
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.

pumpkin nog
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*

"Christmas is not properly observed unless you brew nog for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging…"
— 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

Pandora's Cure

created by Mirjana Kucan

2 oz. Hendrick's Gin

¾ oz. PAMA Pomegranate Liqueur

1 oz. Brut Champagne or Sparkling Wine

2 Rose Petals

1 Cucumber Slice

2 drops Rose Flower Water
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.

Aveiro - Little Venice in Portugal

Aveiro is the most strategic location in the country: in its center, crossed by all major routes, could achieve little time in airports, ports, railways and Spain. Aveiro has fantastic weather having reasonable high temperatures from june to October.A natural paradise by excellence, the Ria of Aveiro is a unique case in the entire country. As a result of the receding coastline and the formation of sandy coastal cords, which closed the lagoon throughout the centuries, the Ria of Aveiro practically accompanies the entire seafront of the Rota da Luz.

They’re 45 Kms of a rich ecosystem in biodiversity, intersected by canals, where the water of the Vouga River and other watercourses of smaller dimensions connect to the salt bed waters brought in by the tides. It’s in this environment in which tourism and nature conjugate, that i have found places of great beauty and peace.
Here, the light changing is constant. The scenery changes every minute, in a succession of images that perpetuate in the observer’s retina. The Moliceiro Boats, of unmistakable silhouette, reflect in the calm waters of the Ria. Its colouring brightens up the spirit and makes us contemplate this gift from Nature.
The dunes of São Jacinto, which are a unique element of this coastal ecosystem of the region of Beira Litoral, are associated with a wood of coniferous trees of about 100 years old, dotted with pockets of non-coniferous trees associated with small humid zones. This environment allows for the gathering of marine, forest and freshwater elements of flora and fauna in small area, rendering it of educational interest. The Natural Reserve of the Dunes of São Jacinto.

Dozens and dozens of kilometres, in an unending sequence of beaches, from the most cosmopolitan to those still in a wild state, characterize the Rota da Luz’s Atlantic coastline.

Rota da Luz predominant geographic location by the sea contributes significantly to the local cuisine.The sea, the "Ria", and the rivers supply the country with excellent fish which is cooked in many different ways taught from generation to generation, with recognised mastery.

Eels (enguias) are famous whether in soup, "caldeirada" (stew), fried or with "escabeche" (a vinegar sauce); There's also the magnificent mixed fish stews known as caldeiradas, the unique savour of the mussel brochettes (espetadas de mexilhão), the thornback ray with sauce (raia de molho pitau), the petinga de alhada (small sardine with garlic), the savoury river fish stew and the traditional lamprey (lampreia). Cod fishing has deep roots in the region, giving way to a wide variety of salt cod dishes from the traditional bacalhau com arroz de espigos (salt cod acommpanied with rice made with a local vegetable) to the more modern bacalhau com natas (salt cod with cream).For those enjoying a refined cuisine, i recommend the appetising sopa do mar (shellfish soup), the feijoada de marisco (shellfish cooked with beans) and the arroz de marisco (shellfish with rice). From the unique savour of the leitão da Bairrada (raost suckling pig), to the chanfana de borrego or de cabrito (lamb or kid braise), the vitela or carneiro à lampantana (veal or lamb), the chouriça com grelos ( local smoked sausage with vegetables), the rojões or cabrito assado (roasted kid), the local cuisine has a wide variety of magnificent dishes to satisfy the most demanding gourmet.

The University of Aveiro, one of the most important ones in the country, brings life to the nights in the Fish Market Plaza with thousands of students.

The Nights are Glamorous and there are lots of bars to chose from. From the traditional Pub "Toc'Aqui" with its friendly and always happy staff, to local Tabernas, to latin Salsa bars, to the Cosmopolitan Club "Estaçao da Luz" or enjoy a sunset in one of the many Beach Bars or even facing the canal in the modern "Canto Vivo" theres something for everyone, from the early day time breakfast to the late night hours.

This city has a special place in my heart, eventhough i was born in Great Porto my heart is in Aveiro, here i stepped 15 years ago behind a bar for the first time, here are the roots of my passion, Bartending, The Beautiful and glamorous ****Hotel Moliceiro, the 7th floor "Terraço Bar", the Rock&Roll nights at "Labrego", well for me Aveiro is my New Orleans and Venice in Portugal.

I have travelled the world on cruise ships, took bar courses in Italy, Visited distileries in Barbados, Bartended in the Algarve Golden triangle and now its time to bring to Aveiro some of those experiences and re-birth the cocktail culture in this city.

The need for quality and training is a demand for the survival of the bar culture, thats why i had the idea of doing a mixology seminar on Hotel Moliceiro and bring Master Bartender Mr. Paulo Ramos to do a "Hot Drinks" course here in Aveiro, the course will be a 2 day intensive master and will take place in the Hotel Moliceiro,there will be also a Level 1 course in Praia de Mira.

For those interested in any of these courses please contact with me trough my phone 91 3366384 or e-mail me on prosprobar@hotmail.com .

Linie Aquavit

Legend has it that "if a man be bereft of speech in death, give him akvavit on his lips, and he shall at once regain his tongue." Aquavit (Akvavit)- A Scandinavian flavored, distilled liquor, ranging in alcohol content from about 42 to 45 percent by volume, clear to pale yellow in color, distilled from fermented potato or grain mash. Aquavit is most notably flavored with caraway seeds or cumin seed, or using lemon or orange peel, cardamom, aniseed and fennel. This high-proof spirit has a history that dates back centuries. No one knows who was first to notice that alcohol distilled from Norwegian agricultural products, flavored with herbs and spices, and stored in used sherry casks, is greatly improved by a long sea voyage. The length of the trip and the constant gentle sway of the ship combined with the fluctuation between hot and cold works a sophisticated magic ` smoothing and advancing the flavor of this legendary spirit. LINIE AQUAVIT is the most famous aquavit of all, as well as the only one that is aged in the holds of ships, undergoing the exceptional voyage of production: sailing around the world via Australia. Every bottle of this mature and mellow spirit carries the details of its voyage, sailing twice across the 'linje' -Norwegian for 'equator' -on the back of the label. Impressively personal! The light aroma of caraway, with its pleasant, well-balanced and slightly sweet flavor marks the complex perfection of the true Linie Aquavit. In the Scandinavian countries, Linie Aquavit is usually served chilled and unmixed in small glasses - often straight out of the freezer - and emptied in a single gulp. It is a traditional drink at the Christmas table along with beer. Tradition notes that Aquavit has the power of creating space for eating more.

Linie Aquavit Cocktails

LINIE FJELLBEKK
2 cl Linie
2 cl Vikingfjord vodka
1 cl lime syrup
7 up
Red currants
Build all ingredients in a longdrink glass filled with ice.
Fill up with 7 up. Garnish with red currants.

LINIE FRESH
4 cl Linie
1 cl Grand Marnier
Orange juice
Fresh mint leaves
Fill a longdrink glass with ice cubes.
Pour all ingredients into the glass.
Garnish with fresh mint leaves.

LINIE BERRY
3 cl Linie
1 cl raspberry liquor
1 wedge of lime
Cranberry juice
Fill a longdrink glass with ice cubes.
Add Linie, raspberry liquor and squeezed lime.
Fill up with cranberry juice.
Garnish with raspberries.

Leblon Cachaça

Spicy Mango Mojito
Aix Restaurant

2 oz Leblon Cachaça
1 oz fresh limejuice
1/2 oz simple syrup
1 oz mango puree
4-5 mint leaves
splash of hot sauce (tabasco)
shake all ingredients with ice. fill highball glass and a splash of seltzer and a spring of fresh mint for garnish.
Aix Restaurant is one of the first fine dining restaurants to find its home on the upper westside. Executive Chef Daniel Levy uses French techniques and fresh ingredients that suggest flavors of aix-en-provence. bartender: Ali

best & wilddest spirit adverts!!!!