Cocktails – Jigger and Sons

Garibaldi – Campari and Orange juice cocktail

Wed, 16 Dec 2020 15:15:37 +0000

The Garibaldi is one of those cocktails that never gets old. it fits any situation either it’s a formal dinner, an aperitif in the afternoon, or a nice drink to kick start the weekend. When thinking of the perfect pair for Campari oranges are the first that came to mind.the amazing contrast created by h the bitterness of Campari with the sweetness and acidity of fresh oranges is divine.just ask any Campari fan and you will hear the same answer. History This drink is named after Giuseppe Garibaldi and symbolizes the unification of Italy.from the north, we have the Campari (produced in Milano).from the south, we have Sicilian oranges. Garibaldi was a key figure in the creation of the unified kingdom of Italy in 1861.therefore, to this day people Salue with this drink named after him. Important notes The Dante in NYC is known for their Garibaldi and that what we are aiming for here.now, I know not everyone can get their hands on fresh Sicilian oranges so I will give you a pass. But, you cannot skip the part of the fluffy fresh orange juice. First, do yourself a favor and use fresh fruit and not a bottled juice.then we need to squeeze the juice into a bowl and start whisking the juice to create a fluffy foam. Whisking the juice can take between 10 to 20 minutes.This step is unskippable so if you have a machine that can do it for you – you’re lucky. If you enjoyed this cocktail perhaps you will also love the Negroni let me know what you think in the comments below or, you can share this recipe on social media.

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The Kraken – Melon and Rum Cocktail

Wed, 19 Aug 2020 15:50:18 +0000

Every year the hot days of summer bring us the best melons of the year.they are ripe and sweet and there’s a good variety to choose from.each summer I make a few new cocktails based on melons and the Kraken is one of my favorites. The spicy rum combined with freshly squeezed melon juice and a hint of mint makes a superb summer refresher.melon juice goes very well with a variety of base spirits like rum, tequila, vodka, and even mezcal.so take advantage of the season and get yourself some melons. How to Juice Melons When it comes to extracting the juice from melons there is a couple of easy methods.but first, you need to peel and get rid of the seeds.then, cut the fruit into small cubes so it will be easy to handle. Now it’s juicing time! The first method is to simply muddle the cubes inside a cocktail shaker and then, get rid of any unwanted pulp or seeds.after you muddle the cubes and strain it all that’s left is to measure the amount you want and shake away 🙂 The second method is to use an electric juicer or blender.after the juicing, run the puree through a cheesecloth or a fine-mesh strainer to remove any pulp that’s left.that method is preferred when you need bulk quantities for service.keep in mind that fresh melon juice spoils quikly and the flavor deteriorates very fast. Another ingredient for the Kraken is mint simple syrup, simply follow this recipe and add fresh mint leaves after you turn down the heat. If you enjoyed this melon and rum cocktail feel free to share it around.And if you have any thoughts or questions to hesitate to leave a comment below or contact me.

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Carapple – apples and caramel cocktail

Tue, 02 Jun 2020 10:32:56 +0000

This apples and caramel cocktail is a delight.there’s so much you can do with different kinds of apples in cocktails.no matter what base spirit you will choose there is always a suitable apple for the job.but pairing a reb crispy apple with caramel is one of the best combinations you can think of and you can rarely go wrong. To spice up the mix I added some high-quality aged rum, my homemade orgeat, and a pinch of cinnamon, just to give it a nice kick. for the caramel flavor, I used Van Gogh caramel. typically I don’t tend to use vodka in my drinks.but the caramel version from this brand is amazing and really has a rich flavor. Apples Let’s start with the basics, most of us think that there are only two types of apples, red and green.but you are wrong!actually there are thousands of different kinds although it can be overwhelming to know all of them.the good side is that every season there are apples waiting for the picking.what it means is, we have a constant supply of fresh ingredients for our cocktails all year round. Now before we dive in, a word of advice.keep the store-bought, commodity apple juice out of your cocktails.the process this apple juices go through ruins the real flavors and aromas. Juicing apples The first thing to remember is never to peel your apples before juicing.the peel contains the natural pigment and a lot of the aromas of the fruit.if you have a juicer around, you’re in luck.using a juicer is the best way to extract the most out of your apples.but in my experience, not everyone posses a juicer.so I will teach you the mixologist’s way of juicing an apple – Muddling. One more thing before we start if you’re planning to make a batch of apple juice, make sure to add fresh lemon juice to the mix to avoid oxidation.one teaspoon for every 2 apples is enough. The muddling method There are two approaches to this juicing method you can use for different cocktails.the first one is, muddling the apple inside the cocktail shaker and shaking all the ingredients together.but this method has a lack of measurement accuracy. So to make it more accurate, we can use the same method but for a bigger batch.simply cut your apples into small cubes (3cm/1 inch).toss them into a clean cocktail shaker and start muddling them – don’t forget the lemon juice to prevent oxidation.when you finished muddling about 3 apples strain them through a fine-mesh strainer.you will get a not too clear fresh apple juice. I will recommend not to strain through a cheesecloth because the small amount of pulp and skin in the juice adds to the aroma and flavor. If you don’t want pulp to float in a cocktail simply double strain when you make the final cocktail. In this cocktail, I used pink crispy apples they have some acidity but are sweet and are great for cocktails. If you enjoyed this apples and caramel cocktail feel free to share it.if you have any thoughts leave a comment below, cheers!

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Pina Fumada – pineapple and mezcal cocktail

Thu, 21 May 2020 15:05:00 +0000

This pineapple and mezcal cocktail is the perfect Tiki drink for those who are, like me, fans of smokey cocktails.besides being a smokey delight this drink is also sweet and refreshing and acts as the perfect slow sipper.all you will need is Mezcal, pineapple juice, Grand Mariner (or other orange liqueur), and some fresh limes. Those of you who frequently visit my blog or IG account is already familiar with my obsession with smokey cocktails and flavors.it’s really hard for me not to like a cocktail that has some peated scotch or a hint of Mezcal in it. My first encounter with smokey spirits was magical, as a huge fan and collector of single malts.the first time I tasted Isla scotch I discovered an all-new world of flavors. a great journey of figuring out what flavors can pair with that magnificent smokey flavor just began.fast forward to this day, my collection of peated scotch and mezcals grew and I use them frequently in a vast variety of cocktails. Conclusion – buy yourself a nice bottle of Mezcal or some affordable peated scotch! Mezcal, nice to meet. So until now, all I’ve’ told you is how amazing Mezcal is, but what about what it’s actually is?the word itself is from the Aztec language and translates to “oven-cooked agave”. There is an old saying every bartender knows that goes like that:All tequilas are mezcals, but not all mezcals are tequilas. First of all, the definition of mezcal is any agave-based spirit which is made in specific regions of Mexico (much like whiskey and scotch regulations).however while tequila must be made only from blue agave (AKA agave tequilana), mezcal can be made from other types (over 25). Both tequila and mezcal are made from the same part of the agave – the core.but the big difference is that they are distilled and prepared differently.before the distillation process, the agave cores are inserted into pits filled with wood and charcoal that slightly toast the cores and give them their unique smokey flavors. After the smoking is done they move to the distillation process that takes place in clay pots.yes, you read it right, clay.of course, there are mezcal makers that already moved to more modern methods, but a real mezcal is made the traditional way. So if you liked this mezcal and pineapple cocktail feel free to share this recipe.if you have any thoughts or questions you can simply leave a comment below or contact me, cheers!

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Thaibados – mango and rum cocktail

Sun, 10 May 2020 13:36:26 +0000

This tropical cocktail featuring mango and rum is a great way to remember the flavor of vacation.in this drink, I’m using mango and sesame syrup that is really easy to make.in addition to that, I use some that basil tincture I learned how to make on my trip to Thailand.and to finish it all I mixed everything with Plantation original dark rum – one of my favorite rums. When I visited Thailand I was fascinated with local fresh ingredients that make this cuisine so unique.every dish looked and tasted so fresh and refreshing that I decided to explore this cuisine and incorporate the flavors in my cocktails. Ingredients like ginger, lemongrass, pandan, and basil became a customed flavors in my cocktail menus.those ingredients start to shine when they are mixed with fruits, infusions, and spirits from other parts of the world. Mango and Sesame syrup This syrup is amazing and can be used in a variety of cocktails.just get yourself some ripe mangos, sesame, and the basic recipe for simple syrup and you good to go. Firstly, peel and cut the mangos, make sure they are ripe and sweet enough.secondly, in a source pan throw about 30 grams of sesame and start toasting them.do this on medium heat and be careful not to burn them or it will ruin the taste.you want them to be just perfect with a light brown color and a great aroma.finally, start your simple syrup, and when it starts to boil turn down the heat and add the mangos and sesame into the mix.simmer for about 3 minutes, turn off the heat, and ket it sit for about 2 hours. then simply strain your syrup through a fine-mesh strainer with a piece of cheesecloth on top of it.the final result should be a clear orange liquid that tastes AMAZING!for this mango and rum cocktail, this syrup is essential. Basil tincture For good tinctures, you will need some special equipment to make it right.the purpose of tinctures in cocktails is to concentrate flavors into a few drops.but to accomplish this task we will need to involve some science. Green fresh herbs have a tendency to get brown or black once injured, either by muddling them or by blending and shaking.how many of you tried to make a simple mint syrup only to find out after a few hours that it turned brown.that’s oxidation – the biggest enemy of green ingredients. There are two ways to battle this process.the first and most recommended one is to use liquid nitrogen, but that’s something I believe no one has laying around at their garage.the second is to use an IsI cream whipper with N2O cartridges and some high proof base spirit (Everclear 75 ABV%) 151 proof and above. Nitro Infusion Working with the cream whipper is really easy for the sake of keeping this post short I won’t elaborate all the science behind it.insert your liquids and other ingredients into the canister.seal it tight and discharge 2 N2O cartridges into the iSi. this process creates a huge pressure inside the canister that makes all the molecules of the ingredients inside to expand.when you discharge the pressure, everything contracts taking out all the oils and flavors into the high proof spirit. This process is known by the name nitro infusion or rapid infusion.a term first used by Dave Arnold in his book Liquid Intelligence (a must-read book).in the end, you will be left with a tincture/infusion (depending on the quantity) full with flavors. So how to make a tincture? insert into the iSi canister about 100gr of fresh basil leaves, clean and dried. add about 120ml of high proof grain alcohol (151 proof / 75ABV%). I use Everclear. seal the container tight and charge it with 2 N2O cartridges. let it sit for about 15 minutes, shaking it every 5 minutes. carefully discharge the container and strain the liquid with a piece of cheesecloth. If you liked this mango and rum cocktail feel free to share this recipe.also, if you have any questions leave a comment below and start a discussion.

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Round About Midnight – Strawberry and bourbon cocktail

Fri, 01 May 2020 13:32:57 +0000

Strawberry and bourbon were always one of my favorites combinations.and this strawberry and bourbon cocktail is superb.the sweet flavor from fresh strawberries combined with the oaky intensity and vanilla flavors from the bourbon is divine. This cocktail is super simple there is no sophisticated methods or complex infusions.all you will need is some fresh strawberries, mint, and high-quality bourbon. For the fruit, you can choose between two methods.the easy one is simply to muddle the fruit inside the cocktail shaker and then double strain the drink when you finish.the second method is to make a puree by blending the strawberry and straining it through a fine-mesh strainer.either way will work fine with little to none effect on the final taste. Bourbonology Bourbon is a great whiskey for cocktails; it has an intense flavor, so he pops out in mixed drinks.one rule to remember – the quality does matter. So what bourbon actually is?first of all, bourbon has to be produced in America to be classified as such.second, it’s mash (a mixture of grains), must contain at least 51% corn.be aged in charred new oak barrels, and finally not contain any additives (like caramel for instance). There is a lot of decent bourbons in the market.Maker’s mark is the one I choose for this cocktail (and many others).but you also can use Four roses or Knob creek (from Jim beam’s distillery). Mint syrup The mint syrup is just simple syrup (based on demerara) with fresh mint.just add the mint after the syrup is ready but don’t boil the leaves indirect heat, it will ruin the taste.simply add the mint after you turned off the heat, stir and let it sit until its completely cool. This method will result in a more mellow taste of mint.there are two major problems when heating fresh herbs.the first one is when boiling herds in too much heat you will get a bitter taste. that bitterness will almost currently ruin the final taste of the cocktail. second is oxidation, almost always your syrups will turn brown after a few minutes, that’s natural don’t panic.because of oxidation, fresh herbs syrups won’t last for long, so simply make small batches and drink a lot of cocktails 🙂 If you liked this bourbon and strawberry cocktail, feel free to leave a comment below or share this recipe with your friends and family, cheers!

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The Rhubarb Collins – Rhubarb gin and blueberries

Fri, 17 Apr 2020 06:57:49 +0000

Rhubarb is such a magnificent ingredient. it always pairs well with gin and always adds a sexy pinkish color to cocktails. this cocktail calls for rhubarb gin and blueberries puree.shaking this infusion with puree and elderflower liqueur creates an amazing drink. If you want to make this infusion, simply get yourself some rhubarb.chop the strips into pieces (about an inch long).insert the pieces into a mason jar and cover with your favorite gin.after about 3-4 days pour the contents through a fine-mesh sieve with cheesecloth on top.and that’s it, you just got yourself a pink rhubarb gin. For the blueberries puree, it’s really easy.you can choose between two methods.the first one is simply to muddle some blueberries inside your cocktail shaker and after you shake everything just double strain the drink.the other one is to press the berries through a strainer to get only their meat out. the later method will result in a more clear cocktail. Finally, if you liked this rhubarb gin and blueberries cocktail leave a comment below or just share it on social media, cheers.

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Red & Smokey – Watermelon, Jalapeno, and Tequila

Mon, 06 Apr 2020 06:57:57 +0000

For a lot of time now, I wanted to try Jalapeno and tequila infusion I come across in Liquid Intelligence. there is a huge collection of cocktails that can benefit from this infusion, one of them is red & smokey.in this cocktail, I use clarified watermelon juice that I clarify with agar.also, to give it a nice smokey kick I add some mezcal, the result is phenomenal. Mezcal and watermelon are some of the best pairs in the flavor spectrum. as a huge fan of smokey cocktails, mezcal always has a place in my heart, the smokey finish with the sweet taste is magnificent. if you’re not familiar with this spirit go ahead and get yourself a bottle! Clarified Watermelon Clarification is not a method that affects the taste but rather affects the look.it’s a method that mixologists borrows from chefs that use this method to clarify soups and other dishes. Clarification basically removes suspended particles from fruits and separates the liquids from it, leaving you with a clear juice.the easiest and cheapest way I normally use is agar clarification.agar is a seaweed-based gelling substance obtained from red algae and its effect is similar to gelatin. but unlike gelatin, it’s vegan friendly. For the process itself, I use for every 250gr of liquid 1.5gr of agar.the problem with agar is that it has to boil to hydrate.so we need to use a trick, boil the agar with some water until it completely dissolves.then, turn off the heat and move the agar into a large bowl.slowly, add the juice you choose (watermelon, lime or any other juice) in a thin stream into the bowl with the agar.during the process, you need to keep whisking until you’ll get a gel texture. Let is sit for a while then, using a whisk, break the gel into curds.move the curds to a cheesecloth that is set up above a fine-mesh strainer and let it drip.for time to time, you will need to “help” the mixture drip by twisting the cloth or string the mixture with a spatula.moreover, do not twist the cloth too hard or it will rip. After this process, you’ll get free of pulp and clear liquid that looks amazing in cocktails.just make sure you don’t boil the juice with the agar or it will ruin the taste.prepare the agar only with a small amount of water – not to over dilute the juice. Tequila & Jalapeno infusion Go for a white tequila it will absorb the jalapeno taste better.now depending on your own spiciness threshold add as much jalapeno as you want. but keep it balanced. You can either use a nitro infusion or go for a classic infusion.if you choose the classic method simply pour tequila into a mason jar with a lid.then, cut the jalapeno into small pieces (don’t chop it!) and insert it into the mason jar with the tequila.make sure the liquid completely covers the peppers. let it sit for about 3 days, every 12 hours shake the jar to release some taste from the pepper.keep in a dark cool place without direct sunlight.finally, after 3 days strain the infusion into a clean bottle and that’s it – you just got yourself tequila and jalapeno infusion.

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Django – tequila, ginger, and mango cocktail

Mon, 30 Mar 2020 16:02:57 +0000

The combination of mango and ginger always reminded me of Thailand.after coming across some great looking ripe mango I decided to squeeze some fresh juice out of them.next, I prepared some ginger syrup and shake everything with tequila balance. the result – a magnificent exotic slow sipper with bright orange colors that just make you feel like you’re on vacation. So roll up your sleeves take out your shaker and lets jump right in. Juicing Mangos You can always go with the store-bought version but keep in mind that there is nothing like fresh fruits in cocktails.the flavor is always more real and less synthetic.I recommend to get fully ripe and even soft mangos – they will yield more juice. So what you’ll need is a couple of ripe mangos, pairing knife, a blender or food processor and a fine-mesh strainer.the flash of mangos is different from other fruits we usually use for juices, you cant just use juicers – they won’t work! To juice mango, first, you need to peel it – can be done easily with any pairing knife.secondly, cut the flesh around the seed and chop it into small pieces.throw the pieces into the blender and squeeze half a lemon inside.finally, blend everything together on high speed until you’ll get a smooth puree. After you get to the right texture, strain it over a bowl or another big enough vessel (use a spatula to press the juice through the sieve).I recommend that after you strain it once strain again with cheesecloth.that way you are going to get clear of pulp juice, which is more suitable for cocktails. Ginger syrup & Saline solution The other two important ingredients are ginger syrup and saline solution.ginger syrup is super easy to make. ginger, sugar, and water – that’s it.the syrup base is simply simple syrup – 1:1 ratio by weight. start by chopping up some ginger (I use 15gr for every 250ml).then, make some simple syrup, you can find a detailed recipe here.finally, when the syrup is still simmering add the ginger, let it simmer for another 5 minutes.turn down the heat and let it cool down.strain into a clean bottle and keep refrigerated (this syrup will last for about a month). The saline solution is basically liquid salt.all you need to do is mix together 80% water with 20% kosher salt.let it cool – and you just got yourself one of the most simple yet interesting cocktail ingredients. salt is used in cocktails to enhance flavors similarly like chocolatiers and pâtissiers add salt to their deserts. Salt is a magnificent ingredient – learn how to use it! If you enjoyed this tequila, ginger and mango cocktail – let me know in the comments below. also feel free to share this recipe on social media, cheers!

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The Bird’s Nest – Tequila & Honey Cocktail

Thu, 26 Mar 2020 15:27:47 +0000

This tequila, honey and pineapple cocktail has a beautiful presentation – a round glass inside a bird’s nest. in this drink, I use Patron reposado tequila for its distinctive taste.a little bit of honey and cardamom syrup to give it a nice kick. and to wrap it all together – some pineapple and egg white for a frothy texture. Honey & Cardamom syrup Because of the texture of honey, I never use it directly in cocktails, when honey is in its natural form he doesn’t incorporate so well with other ingredients. The trick here is to make honey syrup.this is super easy, all you need to do is mix together hot water and honey with 1:1 ratio by weight.you can add to the mix any spice that pairs well with honey to give the syrup another layer of flavor.for this syrup, I used some cardamom but you can throw in cinnamon, cloves or star anise. After the syrup cools down just strain it into a clean bottle and you got yourself an awesome honey syrup. The Tequila For this drink, I choose Reposado tequila.Reposado is basically a slightly aged tequila, between 60 and 364 days.this brief aging process is what gives the reposado its amber color and some slight notes of Oak and vanilla.and those flavors are what make this type of tequila so suitable for cocktails. Reposado tequila can be used to shake some really good Margaritas that has a more mature flavor.there is something magical in the combination of high-quality tequila, fresh limes, and salt that is really hard to beat. In short, choose a high-quality brand – it really makes a difference. Let me know what you think about this tequila, honey and pineapple cocktail in the comments below. if you liked it feel free to share this recipe around, cheers!

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