Wer während der kalten Jahreszeit nicht auf Cocktails verzichten will und Drinkkreationen für die Winterzeit sucht, dem kann die World Class unter Umständen aushelfen. Knapp ein dutzend Empfehlungen haben nämlich die Bartender der World Class auf der Basis der Diageo Reserve Range kreiert und zusammen mit den vollständigen Rezepturen veröffentlicht.
„Bloody Mary“
50 ml Ketel One Vodka
90 ml tomato juice
20 ml dry Sherry
8 drops Tabasco
4 dashes Worcestershire Sauce
2 pinches salt
2 grinds black pepper
Zubereitung: Dip the rim of a highball glass in salt and pepper and fill with ice. Add all of the ingredients to a shaker with ice and rock (do not shake). Fine strain into the highball glass to serve and garnish with a stick of celery.
„Espresso Martini“
50 ml Ketel One Vodka
45 ml espresso coffee
15 ml sugar syrup (1 cup white sugar dissolved into 1 cup boiling water)
3 coffee beans
Zubereitung: Shake all of the ingredients together with ice. Fine-strain into a chilled cocktail glass. Garnish with 3 coffee beans.
„Zacapa Hot Rum Punch“
– based on 4 serves –
200 ml Ron Zacapa
120 ml hot water
40 ml honey
1 tsp butter
Any of the following whole spices: cinnamon, nutmeg, ginger, clove and cardamom
Zubereitung: Add all of the ingredients to a saucepan and stir. Pour into punch bowl. Serve in individual glasses.
„Mulled Margarita“
– based on 4 serves –
200 ml Don Julio Blanco Tequila
200 ml Merlot
80 ml mulled spice syrup
100 ml freshly-squeezed lemon juice
Zubereitung: Fill a large jug with ice. One by one, add the ingredients to the jug and stir. Serve in tumblers and garnish with orange zest.
„Hot Toddy“
50 ml Johnnie Walker Gold Label Reserve
75 ml boiling water
25 ml honey
25 ml lemon juice
1 lemon wedge
1 cinnamon stick
Zubereitung: Place a bar spoon with runny honey into a latte glass. Add the Johnnie Walker Gold Label Reserve and lemon juice to the glass and top with hot water. Stir slowly and garnish with a wedge of lemon and cinnamon stick.
„Cîroc Champagne Cosmo“
35 ml Cîroc Vodka
45 ml cranberry juice
35 ml Champagne
10 ml fresh lime juice
1 orange twist
Zubereitung: Shake the Cîroc Vodka, cranberry juice, lime juice and ice together in a shaker. Strain into a chilled Champagne flute and top with Champagne. Garnish with an orange zest twist.
„Negroni“
25 ml Tanqueray London Dry Gin
25 ml sweet vermouth
25 ml Italian aperitif bitters
1 orange zest
Zubereitung: Fill a tumbler with ice. Pour in the Tanqueray London Dry Gin and sweet vermouth. Add the bitters and stir. Garnish with an orange zest.
„The Martinez“
50 ml Tanqueray No. TEN
25 ml sweet vermouth
5 ml Maraschino liqueur
2 dashes orange bitters
1 orange twist
1 Maraschino cherry
Zubereitung: Stir the Tanqueray No. TEN, sweet vermouth and Maraschino liqueur in a mixing glass with the bitters. Strain into a frozen Martini cocktail glass, twist a piece of orange peel
over the top of the drink and discard. Garnish with a Maraschino cherry.
„The Singleton Rob Roy“
50 ml The Singleton
25 ml sweet vermouth
1 dash Angostura bitters
1 Maraschino cherry
1 orange twist
Zubereitung: Pour the whisky, sweet vermouth and a dash of Angostura bitters into a mixing glass with ice. Stir with a bar spoon, then strain into a Martini glass. Garnish with an orange twist and Maraschino cherry.
„Frontier Old Fashioned“
50 ml Bulleit Bourbon
10 ml sugar syrup (1 cup white sugar dissolved into 1 cup boiling water)
2 dashes Angostura bitters
1 orange peel
Zubereitung: Add the Bulleit Bourbon, sugar syrup and bitters to the glass. Fill the glass with ice and stir for 30 seconds. Spritz the orange zest over the top and use it to garnish.
„Manhattan“
50 ml Bulleit Bourbon
12,5 ml rosso vermouth
12,5 ml extra-dry vermouth
2 dashes bitters
1 orange peel
Zubereitung: Pour bourbon, rosso vermouth, extra-dry vermouth and bitters into a mixing glass. Stir with ice for 30-45 seconds and strain into a chilled cocktail glass. Garnish with an orange twist.
Quelle: World Class
