Liqueur & Bitters Cocktails

  • Anejo Chili Margarita

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    Anejo Chili Margarita

    Anejo Reserve 1800 Tequila : Made from 100%  Blue Agave, this tequila is aged for more than a year in French & American  Oak. It has a deep copper/amber colour & nice viscosity. Taste of agave & smoke. The smokiness, I felt is more of the burned pinas rather from the barrels. Pleasant Agave spiciness,  nutty & oaky, with hint of smoky vanilla. Smooth
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    With Anejo tequila around, it’s time to add some spice to the cocktail & relish like never before. Not recommended for faint hearted as we blend this drink with some red hot chili powder. Though Chipotle  chili powder recommended but I substituted with another brand.

    Ingredients
    Tequila – 45 ml @
    Orange liqueur – 25 ml
    Lime juice – 25 ml
    Sugar Syrup – 10 ml
    Chili powder – 1/2 tsp
    Salt & Chilli powder mix – to rim
    Lemon wedge – to garnish
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    Preparation Method

    Rim an old fashioned glass with a mixture of chili powder & salt.Drop a sugar cube and pour 5 ml of the Anejo tequila on it and let it soak.
    Combine the tequila, orange liqueur, lime juice, syrup & chilli powder in a mixing glass and shake it good with a few ice cubes. Strain it in the glass over fresh ice cubes. Stir. Garnish with lemon wedge.
    Enjoy this Spicy Red Hot Margarita
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    Cheers!

  • Sparkling Ginrula

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    Sparkling Ginrula

    Non-cream edition of Amarula Gold made from marula fruit, double distilled and aged in oak was the perfect choice for this evening’s delicious drink with sparkling wine🥂🥂
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    So with  my Bombay Sapphire Gin with it’s lighter & floral tastes, the Sula Seco a fresh, crisp & sparkling wine & the ultimate Peychauds bitters it was time to go on a spin
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    Ingredients

    Amarula Gold – 10 ml
    Bombay Sapphire Gin – 30 ml
    Sula Seco Sparkling Wine – 60 ml
    Bitters – A dash
    Sugar cube
    Lime – to garnish
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    Preparation Method

    Drop a sugar cube in a Wine glass. Pour Amarula followed by Gin & then top it up with chilled Sparkling Wine. Add a dash of bitters & release the lime wheel.
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    Result: A refreshing, crisp effervescent bubbly drink with aromatic botanicals, fruitiness of berries & the lingering note of minty anise. Complimented it with delicate date & peanut cake @ritasgourmetgoa
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    Cheers!

  • Coffee Manhattan

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    Coffee Manhattan

    Mixing Coffee with Whiskey reminds me of Irish Coffee or Gaelic Coffee

    Here is a twist to Manhattan with infused Coffee & Cocoa
    Grand Marnier replaces Vermouth & Bourbon replaces Rye🥃The dark tinge is the result of strong Coffee. Hope you love it
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    Ingredients

    Brewed strong Coffee & cooled to room temperature – 20 ml
    Brewed Cocoa & cooled to room temperature – 5 ml
    Bourbon Whiskey – 45 ml @bulleit
    Orange liqueur – 15 ml @grandmarnierofficial
    Bitters – A dash @angosturahouse
    Candied Cherries – to garnish
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    Preparation Method

    Take a mixing glass with ice cubes. Pour in the ingredients except bitters. Stir for 90 sec & strain in a coupe. Add a dash of bitters. Garnish with candied cherries

    Cheers!

  • Penicillin Cocktail

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    Penicillin Cocktail

    Originally created by New York Bartender Sam Ross, the Penicillin Cocktail comes with a mellow flavors of honey, fresh ginger & lemon juice. The punch is added with a heavy dose of scotch whisky & the drink is topped with a thin pour of Islay malt. However, I have my twist to it. I used the George Dickel Tennessee Whisky & a part of Single Malt Scotch for the shake. For the float the Monkey Shoulder which is a blend of single malts from three famous speyside distilleries🥃🥃🥃
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    Ingredients
    Whisky – 45 ml @georgedickel
    Fresh Lemon juice – 20 ml
    Honey Syrup – 20 ml
    2 Fresh ginger pieces
    Single Malt Scotch – 20 ml @monkeyshoulder
    Bitters – a dash @angosturahouse
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    Preparation Method

    Muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed. Add the Tennessee Whisky, 10ml of Single Malt Scotch,  Lemon juice, and Honey syrup, and fill the shaker with ice. Shake until well chilled. Strain into an ice-filled rocks glass. Add a dash of bitters followed by the remaining 10 ml Single Malt Scotch over the top. Garnish with honeyed ginger or candied gooseberry 
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    Cheers!

  • Gin & Tonic

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    Gin & Tonic

    Today’s choice of Gin for my G&T is Stranger & Sons. Distilled in Goa, Stranger & Sons is made using locally sourced botanicals mainly black pepper, coriander, nutmeg and mace from a number of spice farms that are located around their distillery. A straight sip and aromas & flavours explode of this artistic gin
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    Though, it’s rainy days in Goa, but it’s also high in humidity & G&T seems to be a good choice of cocktail in the tropical weather
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    Today, my adjunct is the Carom leaves the seed of which is known as Ajwain. The aromatic seeds are used in adding flavour to a number of drinks & leaves used in flavouring vegetable fritters and Indian flat breads
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    Ingredients

    Gin – 60 ml @strangerandsons
    Tonic water – @schweppes
    Bitters – @peychaudsaperitivo
    Lime wedges
    Pepper corn
    Fresh Carom leaves

    Preparation Method Pour gin over ice. Add lemon rings. Top it up with tonic water. Scrape the carom leave gently & drop it in. A light stir & sprinkle a dash of bitters. Garnish with pepper & clove. Enjoy this aromatic sip as the raindrops
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    Cheers!

  • Cîroc Curacao

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    Cîroc Curacao

    Cîroc Vodka comes from the region of France & is distinguished from other vodkas as it is derived from grapes, rather than using grain, potatoes or corn. It is five times distilled from French grapes Mauzac Blanc and Ugni Blanc from the Cognac region. The first four distillations of the Ugni Blanc take place in stainless steel column stills, the Mauzac Blanc grapes are distilled in copper continuous stills. These are blended & the final distillation is performed in Armagnacstyle copper pot still
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    CÎROC X MOSCHINO VODKA – Limited Edition – A connoisseur vodka, gifted to me by my bro from Glasgow, is a vibrant bottle from brand Moschino the Italian couture line. When sipped straight, it is resounding crispy, refreshing palate & citrusy.  A great base spirit  for some classic cocktails
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    Vodka – 60 ml @cirocvodka
    Orange Curacao – 15 ml @bolsbartending
    Passion fruit Sirop – 15 ml @monin_europe
    Bitters – a dash
    Apple slice – for garnish
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    Combine all in a shaker with ice & give a good shake. Strain it in a cocktail stemware. Add a dash of bitters. Garnish with a juicy apple slice. Sip & let the aromatic drink take you down the Cognac region of France
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    Cheers

  • Rum & Ginger Ale

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    Rum & Ginger Ale
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    Captain Morgan Original Spiced Rum is named after the 17th-century Welsh privateer of the Caribbean, Sir Henry Morgan who died on 25 August 1688. Since 2017, the label has used the slogan “Live like the Captain”🥃🥃
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    The rum is distilled in a continuous still. Once distilled, the clear spirit is aged in oak barrels for up to a year, adding a golden colour and character to the rum before the flavours and spices are added.
    The other variant is the Black Spiced Rum – Crafted from Caribbean Blackstrap rum and select ingredients, including “rich clove spice and premium cassia bark … finished with double charred blackened oak for a premium, smooth taste”🥃🥃
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    Here is my Captain Morgan Original Spiced Rum with Ginger Ale & a dash of Orange Bitters
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    Spiced Rum – 50 ml @captainmorganusa
    Ginger Ale –  150 ml
    Regan’s Orange Bitters – A dash
    Lime – wedge
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    Fill the rocks glass with icecubes.
    Pour  the rum &  your favorite ginger ale into the glass. Splash a dash of Orange bitters. Stir gently. Garnish with a wedge of lime. Sip your way to the Carribean Coast

  • Tennessee Kopi

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    Tennessee Kopi

    Kopi luwak or Civet coffee, is coffee that includes partially digested coffee cherries, eaten and defecated by the Asian Palm Civet
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    Kopi luwak is one of the most expensive coffees in the world. It is produced mainly on the island of Java, Sumatra, Bali in Indonesian Archipelago
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    I relished it as filter coffee. But thought of exploring this unique Civet coffee with Whiskey
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    Ingredients

    Whiskey –  60 ml @georgedickel
    Coffee Peaberry – 40 ml @kopi_luwak_indonesia_
    Simple syrup – 20 ml
    Bitters – 10 ml @peychauds
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    Preparation Method

    Combine all in a shaker with ice & shake it well. Strain it in Rocks glass with ice. Express the orange peel as well garnish with an orange wheel. Was indeed a new palate. Relished it for sure!
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    Cheers!

  • Monk Tea

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    Monk Tea

    Monkey Shoulder Scotch is a blended malt whisky  made with single malts from three famous Speyside distilleries. The Whisky maturation in used Bourbon American oak cask, which is high in Lactones, gives this dram it’s unique vanilla, caramel, anise to nose. It’s malty, smooth, fruity, honey on palate with  a spicy oak finish.
    An excellent choice for whisky cocktails
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    The website of MS describes : “Some say it tastes just like riding bareback on the wild moors of Scotland with a flame haired maiden on Christmas morning🤶 Others agree it tastes like 007 wearing a tuxedo wetsuit.”
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    So with the base spirit as flamboyant as Monkey Shoulder, I couldn’t think better than a shake with Grand Marnier, Monin lemon tea le sirop & with a dash of Regan’s Orange bitters
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    Ingredients

    Single malt blended Whisky – 60 ml @monkeyshoulder
    Orange liqueur – 20 ml @cointreau
    Lemon tea – 20 ml @monin_usa
    Orange Bitters – A dash
    Two toasted Star Anise – to garnish


    Preparation Method

    Combine all in a Cobbler Shaker with half filled ice. Give it a good shake. Strain it in a Coupe crystalware with two ice cubes. Garnish &  float a toasted Anise. A feel of sophistication as you sip & enjoy.

    Cheers!

  • Mississippi Punch

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    Mississippi Punch

    Ingredients

    Bourbon Whiskey – 15 ml @makersmark
    White Rum – 15 ml @bacardi
    Cherry Brandy – 15 ml @bolsbartending
    Bitters – a dash @cocktailpunk
    Crafted brut – 150 ml @brocodeclub
    Orange zest – 1/2 tsp
    Orange wheel – for garnish
    Ice cubes – 08
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    Preparation Method

    Combine Bourbon, Rum, Cherry Brandy, Bitters & Orange Zest in a chilled mixing glass with eight ice cubes. Give it a good pro stir. Pour the mix in a beer mug. Top it up with Crafted Brut.Garnish with a fresh orange wheel
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    “Shake a leg, break a leg, set the mood, jet the mood, crack a play, back a play. Let this drink take on and unroll your wits” so says Bro Code @brocodeclub 
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    “Maker’s Mark Bourbon” – A wonderful dram with it’s signature taste notes of rich and soft caramels on the nose, honey and fruit mouthfeel  makes it perfect choice for the cocktail🥃
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    “Bacardi Blanca Rum” with it’s delicate citrus aroma & spiced apples & notes of vanilla, pepper spice rounded mouthfeel was my next best choice for cocktail
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    “Bols Cherry Brandy” with it’s light amaretto flavour, coming from the crushed cherry kernels, along with infused brandy & selected herbs & spices makes this liqueur the right choice, I thought so, for it’s mild sweetness profile
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    “Alpino Cocktail Punk bitters” brings in the much required harmonious balance to the drink🥂
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    “Brocode Crafted Brut” –  Smooth & refreshing sparkling wine cooler was a wonderful finish to top up the drink and get that fizzy punch to the concoction
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    With some of my memorabilia picked up from States during my holidays also feature in the post to add the Mississippi punch

    Cheers!

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