pondelok, 29. apríla 2013

The Best Bellinis


The Bellini was invented sometime between 1934 and 1948 by Giussepe Cipriani , founder of Harry's Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.
The drink started as a seasonal specialty at Harry's Bar (Venice), a favorite haunt of Ernest Hemingway, Sinclair Lewis and Orson Welles.  Later, it also became popular at the bar's New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach pureé to both locations, it was a year-round favorite.
Today the Bellini is an IBA Official Cocktail, thus indicating its popularity and making it a well-known cocktail to many professional bartenders.

QUINCE, VANILLA & BURNT ORANGE BELLINI


30ml Pear Puree
30ml Quince Liqueur
30ml Vanilla & Burnt Orange Syrup
50ml Sparkling Wine

Method:

Pour all ingredients except sparkling wine into a shaker. Add ice and shake vigorously.
Strain into champagne flute and to up with sparkling wine.

Garnish: Orange Peel


APPLE & SAFFRON BELLINI

30ml Green Apple Puree
30ml Pomme Verte
30ml Saffron Syrup
50ml Sparkling Wine

Method:


Pour all ingredients except sparkling wine into a shaker. Add ice and shake vigorously.
Strain into champagne flute and to up with sparkling wine.

Garnish: Fresh Green Apple


RASPBERRY & SZECHUAN BELLINI

30ml Raspberry Puree
30ml Mandarin Liqueur
1 teaspoon Szechuan Pepper
50ml Sparkling Wine

Method:

Add Szechuan pepper into a shaker. Use a muddler to crush the pepper and add pure with liqueur. 
Shake vigorously and double strain into champagne flute. Top up with sparkling wine. 

Garnish: All berries





ENJOY 

streda, 6. marca 2013

Bynya Frappe

45ml Stolen White Rum
15ml Campari
15ml Punt e Mes
20ml Lemon Juice
60ml Blood Orange Juice
Dash of Vanilla Syrup



Method

Pour all ingredients into a shaker filled with ice. Shake vigorously and strain into chilled highball glass filled with crushed ice. Garnish with vanilla foam, dehydrated blood orange and mint sprig



Salute...

utorok, 26. februára 2013

Gingerbread Syrup

...the best gingerbread syrup recipe...

1 Litter Water
1 kg Caster Sugar
100 g Fresh Ginger
30 Cloves
2 Vanilla Beans
6 Star Anise
6 Cinnamon Stick
Zest From One Orange
Zest from Two Lemons

Method


In a high-sided saucepan over medium-high heat, bring all ingredients to a boil.

Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 minutes. Remember - the longer you boil it, the thicker the syrup will be when cooled.


After boiling, let the syrup cool to room temperature, then pour into a tightly sealed, clean glass jar and store in the refrigerator (Any clean and sealable container can be used). The syrup can be refrigerated for up to 1 month.




utorok, 19. februára 2013

Maracuja Swizzle

45 ml Sailor Jerry Spiced Rum
20 ml Massenez Creme De Peche
15 ml Vanilla Syrup
15 ml Lemon Juice
30ml Passionfriut Pulp 


Method

Pour all ingredients into a old fashioned glass filled half with crushed ice and swizzle with swizzle stick. Add more crushed ice and garnish with half passionfruit, extra passionfruit pulps and mint sprig. 




Enjoy Responsibly :)