That’s what happens when World Class Bartenders meet with the Ketel One Vodka FAMILY in a Photo Shoot Session in Amsterdam..pure MAGIC!But the FAMILY doesn’t stop there. Enjoy this video where Bob Nolet goes on a bar tour of Amsterdam with his..”Extended Family”
Here I am with my brand new Cocktail called
“The (KETEL ONE) Dutch Moustache Companion”
-25 ml KETEL ONE VODKA
-25 ml lemongrass infused Dry Vermouth
-10 ml Benedictine
-5 to 10 ml Grand Marnier (suiting your Country taste)
-3 Dashes Orange bitter
-Flamed Rosemary on the rim of the glass for another level of experience
Throwing technique GLASS:
Vintage Coupette Suggested Pairing:
Granny Smith Apple ball rolled with a smoked salmon slice and cracked black pepper.
Key points of the drink are:
– it is easy and fast to prepare,
– using an elegant performance that will get people’s attention and curiosity
– can be drunk at any time of the day
– it is an old style drink with a (contemporary) Vodka soul
– it includes ingredients easy to find in any bar
– it integrates perfectly with nearly any Bar Menu’s style
The Negroni, an elegant classic that has brilliantly survived the test of time, has always been the great companion of all my journeys.
The drink I made for this precious little book is called “Camillo in Xela” where Xela is the indigenous name for Quetzaltenango which is the place in Guatemala where the House of Zacapa is located and where this Rum is aged at 23 .000 metres; of course you all know who Camillo is…
30 ml Zacapa 23
17,5 ml Campari
25 ml Carpano Antica Formula
5 Coffee Beans plus 2 for the garnish
– Glass: Rocks
– Method: flame the coffee beans with a blow torch, add it to the mixing glass and crush them with the flat end of a barspoon.
Add ingredients and stir without ice for half a minute, then stir with ice and double strain over fresh crystal clear ice.
– Garnish: Long Orange peel attached to the rim of the glass, with two coffe beans inserted and flamed with a small blow torch in front of the guest; this to emphasize the coffee aroma mixed with the caramelized essential oils of the orange.
‘Being from Italy where coffee is a very important element of the culture, I was curious to play with the toasted flavour of this amazing ingredient, matched with the bitterness of the Campari, the complexity of the Carpano Antica Formula and the beautiful hints of vanilla, almond and chocolate of the Rum Zacapa 23 coming from Guatemala, one of the world’s leading coffee producer countries’
Dear readers, I’ld like to introduce you to THE BULLEIT MAN COCKTAIL
For this drink I’m gonna be using a Super Premium Bourbon as a base and what is different from other Bourbons is that Bulleit has a High Rye Content that makes it a spicy with a very distinctive character.
My insipiration for THE BULLEIT MAN came from Mr. TOM BULLEIT that in ’87 left a successful carrer as a lawyer and risked everythingto fulfill his big dream:
Bringing back to life his great-great grandfather’s bourbon recipe from 1830 and starting the Bulleit Distilling Company.
This Bourbon is very silky and delicate at the first sip, has a nice vanilla and pralines aroma but with a rich and long finish to it.
I wanted to enhance the spiciness of this whiskey even more, by adding a little bit of cinnamon syrup, muddle the ginger, then balance it out with some fresh lemon juice, and add the egg white to give the drink a nice frothy head that will feel silky on your lips when you drink it.
Now give it a nice smiley shake!!
Always remember to Listen to the Ice, that is the alarm bell that will tell you when a great cocktail is ready!
Since I’m in Italy I decided to use some nice Italian Red Wineand float it on the top.
Then for an extra level of flavour, I’ll grind a Tonka bean on top that will give a nice vanilla aroma on your nose while you drink it.
Here I am with a great recipe for you all to celebrate together (responsibly) St Patrick’s Day:
THE GIANTS’ GATE COCKTAIL
Sugar Syrup (1 to 1)
Raisins for garnish
The drink combines the warm raisin and caramel hints of Bushmills 16yr with the gentle bitterness of Guinness Stout both enhanced by the freshness of the cardamom.
It is recommended to eat the skewed raisins while sipping the drink in order to experience the amazing burst of flavours provided by this drink.
As we know in the 15th century, the European practice of distilling ‘Aqua Vitae’ (Water of Life) was primarily for medicinal purposes; then Aqua Vitae sees its translation in the Gaelic “Uisge Beatha” term, until it became the word “Whisky” as we know it today.
There is an old Gaelic proverb that says: “What whiskey does not cure..cannot be cured“…do you agree?
So don’t you think that every doctor has it’s potion, an elixir that he drinks everyday as a nightcap, before going to bed? I really think so..
LET ME PRESENT YOU…
A very tasty version of an after-dinner-kind-of Sour, with a smooth smoky aftertaste from the Talisker, a nice thick mouthfeel from the use of a home made bitter orange jam and all the flavours are enhanced by gentle coffee hints.
And a nice aroma from the grated tonka beans, gives fantastic vanilla notes to our drink.
Since our doctor here has a specific time at night to drink it, I provided him with a classy pocket watch (personalized with the Talisker logo) and in case he forgets how to make his potion, I also attached a tiny recipe as a garnish, with a little message at the back of it reminding him that “taken every night, will heal body and mind”
(in a responsible way…of course!)
and what about playing “Amélie” Movie Theme as a nightcap song from an old Carillon…really Magic!!
Finish the drink flaming 1 coffee bean and adding it in the middle of the drink, floating over a silky foam created by the egg white.
ENJOY and share only with the people you love and care!
Here I have a nice a simple Blazer for your Holidays!
Just a little blazing experiment with Bushmills after fast-infusion chattin’ with former Ireland’s Diageo Brand Ambassador Martin Duffy in Rome to try and re-create an Irish Coffee aroma without actually using…liquid coffee.