If only a few weeks ago they had told us that all the bars in Spain were going to be closed we would not have believed it. But here we are, in the middle of Easter holidays and without being able to have a drink as God intended. Or so we think, because there is nothing that prevents us from preparing quality cocktails at home.
Making good cocktails is not too much of a mystery: the only maxim is to strictly respect the proportions, be careful when handling glasses and ice and use distillates of a certain quality. In many cases, you don’t even need a shaker: although this instrument is very useful, most cocktails can be used by mixing the ingredients well in a pitcher.
Is selection of more or less classic cocktails It will help you have a more entertaining Easter.
1. Bloody Mary
The Bloody Mary is one of the most popular cocktails of all time. It is not certain that it was exactly like that, but it seems that it was a bartender named Fernand Petiot, who invented this combination at Harry’s New York Bar in Paris in 1920, mixing equal parts vodka and tomato juice. Later, when Petiot moved to the United States as head of the King Cole Bar at the Saint Regis Hotel in New York, he changed the formula by refining the cocktail, adding salt and pepper, lemon juice, and hints of Worthestershire sauce (Perrins) and a few drops of red Tabasco sauce.
When seasoning this cocktail, a good touch of Perrins sauce is essential, very little Tabasco (two drops) to avoid being aggressive spicy and two or three turns of black pepper that will complete the spicy effect, so that it is just right. . Optionally you can add a splash of concentrated meat broth to enhance the flavor. We also add the lemon juice, approximately 15 ml and shake with an ice cube to mix well and cool. We continue with the vodka, using the measure of the small or large jigger, depending on the proportion of alcohol that you want to incorporate. The usual thing is to use a third of the amount of tomato juice that is going to be used. For 210 ml of tomato, we will use 70 ml of vodka and the proportion will be just right. However, with Kike’s experience he does it by eye (and nails it). To incorporate the celery and salt, the bartender recommends using celery salt, which provides the unmistakable flavor of the vegetable, without saturating (avoiding, incidentally, that its flavor may repeat itself). In addition, this is how we incorporate the salty touch. However, to finish the preparation, we are going to put a stick of celery inside the glass, letting it peek out from the outside, which will serve to stir our Bloody Mary, as if it were a teaspoon. Now you just need the tomato juice and shake so that it is just right. The Soda 917 bartender recommends aerating the Bloody Mary well, throwing it from the shaker into the glass two or three times to finish serving it in the glass, ending with the fresh celery sprig. In case of adding ice, it must be done at the end of serving, without adding more than two cubes so that our Bloody Mary is not runny.
2. Tom Collins
Tom Collins is one of the most popular gin cocktails and one of the easiest to make, because, unlike most cocktails, it can be made without the need for a mixing glass or shaker.
- Ingredients: 50 ml of gin, 100 ml of lemon juice, 100 ml of soda, 1 tablespoon of sugar, ice.
- Preparation: Pour into the glass the juice of a lemon (approximately 100 ml), a tablespoon of sugar or syrup, two measures of gin and, finally, the soda (you will have half a bottle). Stir well to dilute the sugar. Add three or four or ice cubes and a lemon wedge and enjoy.
2. Clericot or cleric
- Ingredients: 33cl of sparkling white wine, 1 peach, 2 plums, 1 lemon, 5ml of Cassis cream and ice
- Elaboration: Let’s cut the peach and plums in two. We then cut them into small pieces and put them in a jar. We add a few drops of lemon juice and the Cassis cream. We stir and add ice. Pour in the sparkling wine little by little, stirring all the contents carefully. We do not want to eliminate many bubbles so we must avoid stirring it as if it were a “vat”. Add more ice and serve in flute-type glasses or in short old fashion glasses depending on what we have available.
More details here
The rebujito is the typical cocktail of the April Fair. Although it is not very popular outside of Andalusia, it is a refreshing drink, ideal for an aperitif.
- Ingredients: 75 ml of Manzanilla, Fino, Montilla Moriles or similar wine, 500 ml of lime soda or soda, 4 sprigs of Spearmint and plenty of ice
- Elaboration: Preparing a good rebujito is not very complicated, but making it delicious, smooth, refreshing and not containing too much alcohol so that it is not “stubborn” or makes us drunk is a matter that should not be forgotten. The rebujito is very easy to drink and without realizing it we can drink too much. For that reason, I love to make this recipe in which the ratio of alcohol and soda is lighter, so you can take more of it without fear of the effects of excessive consumption. We mix the fine wine with the carbonated soda flavored with lime or lemon. The most commonly used are the 7Up and the Sprite, but you can use the ones you like the most. The important thing is that they are very cold and that they do not have a very powerful flavor that can change the flavor of the mixture. Peppermint should be blanched for a few seconds to remove any impurities it may have and so that its flavor does not override that of the two main ingredients. Once blanched and cooled, we separate the sticks from the leaves and add the latter to the jar, adding ice so that the resulting drink stays very cold.
4. Valencia water
One of the most refreshing drinks in our country is Agua de Valencia and also one of the most popular, especially in the Mediterranean area and in San Juan, although there is no reason not to get one these days.
- Ingredients: Orange juice, gin, vodka and champagne or cava.
- Elaboration: We start by filling 33% of a jug with fresh orange juice, adding 16% gin and another 16% vodka. Finally we add 33% cava or champagne, stir gently and transfer to the fridge where we let it cool for an hour before serving and enjoy this wonderful cocktail whenever you want.
5. Irish coffee
Although we associate cocktails with cold drinks, there are also hot ones, and very popular. Without a doubt, the best known is Irish coffee, an adult cocktail but accessible to all types of consumers, thanks to the balanced combination of bitter infusion, whiskey, sugar and honeyed cream.
Ingredients: 2-2.5 parts Irish whiskey, 4 parts filtered coffee, approximately 1-2 tablespoons of white or brown sugar, approximately 50 ml of semi-whipped cream or whipped cream.
Elaboration: First the glass is tempered with hot water, a filter coffee or American type is prepared, and it is combined with the whiskey and sugar, stirring well until dissolved. This mixture is taken to the glass, previously emptied. Next you have to whip the cream leaving it with a whipped cream texture, very honeyed, without visible air bubbles and always without forming peaks. The key is to be able to pour the cream little by little, with the help of the back of a teaspoon, to achieve that silky coverage that imitates the foam of a dark beer.
6. Vieux Carré
This classic but little known cocktail has character and a lot of alcohol content (It is made by mixing only liquors). It has bitter and sweet points, but very balanced so, despite its high alcohol content, it is very subtle to drink. So be careful with repeating.
Ingredients: 3 cl of bourbon, 3 cl of cognac, 3 cl of vermouth, a teaspoon of Bénedictine, three drops of bitter Peychaud, two drops of angostura, orange and rosemary to decorate and flavor.
Elaboration: This cocktail will be prepared in a mixing glass. If we have brandy but no cognac, as it is a little sweeter and more expressive, instead of equal parts bourbon and brandy, we would put 4 and 2, to counteract. Ice is added to the mixing glass and all the liqueurs, bitter and angostura are poured. Stir well with a cotel spoon and serve it in a wide, shallow glass with ice. An orange twist is made to provide fresh aromas and a little rosemary is placed to give aroma and contrast the colors.
7. Raspberry mimosa
A variation on the classic of trendy brunches substituting raspberries for orange juice. The raspberry mimosa cocktail is fresh, fruity, light and very colorfulIt is also very simple to prepare if we have ready-to-use frozen raspberries.
- Ingredients: 100g of frozen raspberries, 2 tablespoons of liquid cane sugar, 1 bottle of cava.
- Preparation: You have to have the cava or champagne very cold to serve when preparing it. We put the raspberries in a blender or food processor for a minute until they are pureed. We pour this into each flute-type cup. We add a little liquid cane sugar. We finish with the champagne or cava and mix slowly. We serve immediately.
8. Dry Martini
According to our best known bartender, Javier De las Muelas, the Dry Martini is the first cocktail to be learned. “It is very simple, but precisely the simplest is the most difficult,” he says. It is also the most iconic cocktail.
- Ingredients: a glass of gin, two shots of dry vermouth (preferably Nolly Prat or Martini Extra Dry), a lemon twist (optional)
- Preparation: To make this cocktail you need a mixing glass and a Martini glass, which we will have previously put in the freezer. De las Muelas gently places the glass on a silver tray covered with a linen cloth, adds an olive (Manzanilla or Sevillian green are the appropriate ones) and, then, pours a glass of iced gin and two hits of dry vermouth. Stir it all gently for 15 seconds with a spoon, shake it for two more seconds and pour it into the glass. After a twist or not of lemon peel, the guests are allowed to take their glass of …