A German mixologist magazine has done a Top 10 of who they believe are the most influential bartenders right now - and I am no. 9! Thank you Jörg Meyer for the piece and to Stephan Berg for bringing it to my attention.

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Cuba has a readily available supply of rum, limes and cane sugar which made the Daiquiri a fast favorite at the turn of the twentieth century - a status it has kept ever since. Rum and lime has perfect chemistry, add some sugar to balance and you can feel the Caribbean rhythms.

Three ingredients make up this true classic, that also has endless variation possibilities - try it with the addition of Maraschino liqueur and a squeeze of fresh grape fruit. This versatile combination has made a firm stamp on cocktail culture since its humble beginnings more than 100 years ago.

Ernest Hemmingway used to drink at La Floridita in Havanna, Cuba, where he sat in the same bar stool and drank Daiquiris. These were expertly made by the barkeep, who is said to have squeezed every lime by hand, in order to get the freshness and the oil from the peel.

Aged rums work brilliantly too. I have tried many recipes but one i particularly like is with Angostura 1919 Rum, Velvet Falernum, fresh lime and home made fig syrup. Believe me, it is as good as it sounds. Frozen variations are now thankfully being put to the basement for storage and only to be brought out pool-side on a sunny day…

Recipe in episode:
7cl Havanna Club Light Rum

2-3cl Fresh Lime Juice

2cl Sugar Syrup

Shake and strain into a pre chilled cocktail glass, garnish optional

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I love this refreshing drink, I love Hendricks Gin and its perfect for this time of year. Its fresh and has a zesty feel and a great medium sweet drink for Summer time.

A variation on the classic fizz / collins formula of 2 parts gin, I part lemon and I part sugar syrup. My interpretation is 2 parts Hendricks, which has cucumber infusion in the distillation process plus hints of Rosemary and Coriander. To enhance the gin which is the most important component of the cocktail, the addition of lemon and lime work fantastically. I love the smoothness of the lime and it balances out the tartness of the lemon. Balance is key, with the sugar you need to assess your own stock and what time of year it is when considering your fruits.

Blackwoods, Tanqueray and their no.10 gin with their fresh botanical touch would provide excellent service to this cocktail and varying the fruits or flavouring the syrups with liquorice or chamomile for instance.To prepare this drink muddle some cucumber and lime in a mixing glass, add some lemon, sugar suyrup and the gin, shake it with the ice, strain into a ‘collins’ glass filled with fresh ice and top with soda, garnish with a lemon twist or slice and a cucumber piece.

Recipe:
5 cl Hendrick Gin

1cl Lime Juice

1cl Lemon Juice

1-2 cl Sugar Syrup

Cucumber

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So I am back after a long holiday in Thailand and Australia - you can view some photos of my shaking efforts in the Southern hemisphere here. I hope you all had a great Christmas and New Years with lots of palette stimulating treats. We will kick of 2007 with a winter favorite in Copenhagen - the Espresso Martini.

It is the connoisseur’s after dinner cocktail, another modern classic which is getting popular around the world and has great versatility. The spirit ingredient can vary, I use vodka in the episode but tequila, bourbon and scotch can also work well with the coffee. One recent favourite of mine is using Vanilla pod infused Buffalo Trace whiskey. Any coffee lover will love this drink and is an excellent alternative to the (dreaded) Irish Coffee.

In a mixing glass add one fresh espresso shot, vodka or main spirit of your choice, coffee liquer (I use Borghetti and Kahlua), Crème de Cacao or sugar syrup with a dash of mint juice (optional). Add ice and give the mixture a hard shake to develop the wonderful foam texture. Double strain into a pre chilled cocktail glass and garnish with three coffee beans.

Recipe:
3 cl Vodka

1 epsresso shot (1.5 cl)

2 cl Kahlua Coffee Liquer

1 cl Borghett Espresso Liquer

1 cl Crème de Cacao

Dash of Søbergaard Mint Juice

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The Sazerac is one of the oldest known cocktails; it is thought to be a revelation from the 1850s in the Sazerac Coffee House, New Orleans, Louisiana. This ‘Coffee House’ sold ailments such as the house bitters. Namely it was Antoine Amedee Peychaud who sold this anis-charactered bitter and subsquently it was used within many of the drinks being consumed for health benefits. But it is said to be the bartender Leon Lamothe who first made the signature cocktail, adding absinthe to sugar, bitters and cognac (Sazerac De Forge Fils). Rye whiskey is the other spirit one could use instead of the cognac, many puritans will contest about me using Jack Daniels which isn’t a rye, but it still works and tastes great.

This is an old classic and is not common due to lack of distribution of the key ingredient - the Peychaud bitters - as not every bar will have this, and remember: Angostura is not a suitable substitute for this drink.

The ritual for making this cocktail is pure alchemy and is a pleasure: First, chill your mixing glass and fill an old fashioned glass with crushed ice, to this add your absinth product. Next in your mixing glass pour in cognac and/or whiskey, sugar plus bitters with cubed ice. Stir and taste until mixture is chilled and balanced. Now empty your old fashioned glass of absinth and crushed ice. Fine strain mix into this glass, garnish with a lemon peel also rimming the glass to release the oils. Enjoy…

Recipe:
2.5 cl Remy Martin VSOP Cognac
2.5 cl Jack Daniels
1.5 cl Sugar Syrup
Dash of Pernod (Absinthe Substitute)
2 Dashes of Peychaud bitters
Lemon Peel

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A well constructed Mojito is a refreshing, tasty concoction. Originally very much a summer time cocktail, it is now served all year round and is the most popular cocktail in the world. Every bar you will come across will serve there own Mojito. At Umami we serve ours with our own ginger syrup and it works really well. I like adding some Velvet Falernum Liqeur (Spiced Lime Liquer from Barbados) which takes it to another level for me.

The origins of the Mojito accordind to ‘legend’ are that it hails from Cuba and is the national drink there. Havanna was a mecca for Artists, Boheimians, Writers and others escaping the U.S. (1920-33) during the prohibition and bar life was in full swing - Rum being the main spirit as it was cheap and plentiful. In another episode we will discuss the Daquiri and how Ernest Hemmingway used to drink them at La Floridita but not many know that he used to have his Mojitos at La Bodeguita Del Medio. This bar is famous for there stunning Mojitos and great atmoshphere.

The key I think to a brilliant mojito is fresh ingredients, its important to have fresh young mint, ripe limes and premium light rum. The sugar part is for me the more personal bit. I like to use 1/2 bar spoons of cane sugar to act as a abrasive in bruising the mint and helping to release the oils from the lime skin, then use sugar syrup to taste. The reason for using sugar syrup is that there is less chance of getting the grains of sugar in your teeth at the end result.

Muddle the lime, mint, sugar not until its a paste, just so the mint is bruised and the flavours have infused. Add half of the rum, fill glass with crushed ice then add the rest of the rum - give it a good stir or if you want shake it a couple of times. Taste it to make any final additions of more lime or sugar. It is optional to top with soda. Serve with a nice sprig of mint so when the drinker sips the brilliant Mojito they will enjoy the mint aroma. This is one of the quintessential cocktails that every bartender learns early in their trade, but it has been tarnished brutally over and over, so its one worth seeking out when its done properly.

Recipe:
5-6 Lime Boats
4-6 Mint Leaves
1-2 Bar Spoons Cane Sugar plus syrup to taste
6 cl Light Rum Havanna 3years
Soda (Optional)

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This is one of the quintessential cocktails that every bartender learns early in there trade, but it has been tarnished brutally over and over, so its one worth seeking out when its done properly.

There are countless stories as to the origin of this cocktail, one of them is of ‘Margarita’ who was a socialite from Texas in the 40s threw a party and served up these drinks to the hordes of guests (which included Nicky Hilton (senior) from the Hilton Hotel family!). Maybe the ‘Paris’ cocktail will arise soon. It has Texan and Mexican roots and has tequila as the base spirit and hails from the 1920 and 30s.

As it’s a sour drink, use fresh lime juice, it is cheap and makes the drink lively and crispy. It is recommended to use un-aged silver or young un-wooded reposado tequila, as the agave vegetal flavour is still lingering and works with the fresh lime. Older anjo woody aged tequilas are best saved for sipping straight. Shake this drink and serve either straight up in a cocktail/coupette (margarita) glass or on the rocks. Never use a blender.

Salt is a interesting garnish, it masks the slightly sulphuric hint in the tequila. But, as always, balance is key, too much salt and it totally takes over and ruins the cocktail. I added some sugar syrup and this is not in the original recipe but I personally like it and feel it adds more balance to the outcome.

Recipe:
5 cl Tequila (silver or reposado)
2-3 cl Fresh Lime Juice
3 cl Cointreau
Dash of Sugar Syrup
Sallt Rim

A much abused modern classic cocktail, when made right, is a very pleasant if a little girly cocktail - it is pink! Also the flamed part is a winner as customers love the anticipation of fire. This is essentially a modern martini style drink that has come about in the late eighties or early nineties. I have read Toby Cecchinis excellent book ‘Cosmopolitan’ and he lays claim to the oigin in that. I know of another bartender by the name of ‘Cointreau’ using the ‘Cape Cod’ of vodka, lime and cranberry recipe as a base and marketing their brand.

Where ever it came from it certianly helped the re-generation of cocktail consumtion and awareness throughout. New York, ‘Sex in the City’, Boom..It was suddenly cool to be seen drinking one. This truly has been the quintessential cocktail that almost every proffessional bar tender will know of and how to make. Its a very modern recipe, using vodka and fruit juice. It certianly atrracts the female customers, probably because its sweet, has little alcolhol taste, is pink, Carrie Bradshaw drinks them and she has a thousand pairs of Manolo Blahniks so, hey, it must be cool. Miss Bradshaw and friends has certainly aided in the popularisation of female cocktail drinkers - a fact I know many of us bartender appreciate immensly. Having said that, I personally know of quite a few guys who also enjoy this cocktail very much - incl the boys from our video podcasting team.

Here is what I use in the episode
5 cl Stoliichnaya Citrus Vodka
2.5 cl Cointreau
2.5 cl Cranberry Juice
2 cl Fresh Lime Juice

Pre - Chill a cocktail glass, add all the ingredients into a glass half of a shaker, fill with ice and give it a good shake. Fince strain into the pre-chilled coctail glass and to garnish flame an orange zest over the surface. A good tip when doing this, is to hold the flame on the zest until it starts visibly spitting, this is the moment to squeeze. This will carmelise the oils from the zest on top of the cocktail.

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This classic is said to have originated from the turn of the 20th century in the state of Kentucky - home of the bourbon. Many places and names are linked to the invention, but it cannot be nailed down to one place for sure. The original recipe calls for angostura bitters, rye or bourbon whiskey, one sugar cube and a little curcao and is now referred to as the ‘Whiskey Coctail’. My interpretation is more influenced from later versions. I have also used other base spirits, a dark rum or brandy can be used effectively too.

The process of the craft of the Old Fashioned is a very fulfilling job for the bar tender and hopefully for the drinker. Its takes patience, the drink cannot be rushed or it simply won’t taste right.
It is a stirred cocktail and built in the serving glass, in the episode I first stir some sugar syrup, orange zest, orange bitters, and Knob Creek.

The sugar syrup/cube debate is one I try to avoid, but its my preference to use syrup. Cubes are time consuming but work too, so its down to ones own choice. I prefer orange bitters to angostura as it is not so dominating, to compliment this I add some orange zest. Knob Creek is a fantastic top of the line bourbon, spicy, and long lasting on the finish. Its strong at 50% alcohol, and this is why it is good for the old fashioned recipe as the dilution and combination óf the flavours work extremely well.

The next step is crucial in the drink, the dissolving of the sugar before you add the ice will determine whether it will be a fantastic, amazing cocktail or a just a good one. I add the next batch of bourbon, give it a good stir and taste, then start to add the ice, stir through and add more ice and continue this process until, the drink is balanced and cold enough. Finish with a garnish of a maraschino soaked cherry and a lemon twist.

The content is:
In a rocks glass add 2-3 sugar cubes or the equivalant in brown sugar syrup
2-3 dashes of Orange Bitters
One Orange Zest
5cl Knob Creek Bourboun Whiskey
Garnish was a Maraschino Soaked Cherry and a Lemon Twist

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This is the signature cocktail from restuarant Umami in Copenhagen,
courtesy of Nikolaj Brønsted - Bar Chef.

It is a refreshing cocktail that is both sweet and sour fresh, the ginger gives a pleasant fragrant spice to the palate.

Shochu is  a distilled spirit from Japan, which is also found in China
and Korea.  It is referred to many times as the ‘japanese vodka’, but
is much more aromatic.  It is mainly made from rice and barley.  In
Japan they drink it just with ice or with a mixer.  It is an excellent
cocktail ingredient too.

The content is:
4 cl Shochu
2 cl Lychee Liqueur
4 cl Passion Fruit Juice
2 cl Ginger Syrup
1 cl Lime Juice

We make the ginger syrup just like a simple syrup (one part sugar/one part water, bring to boil then let it cool) We just add fresh ginger slightly chopped, bring to boil with sugar and water, then let it cool. Put the mixture in a blender and seive it so no bits are left. You are left with a brown syrup. The measurements vary for how much you need. Don’t be shy with the ginger - you want to taste it, plus the sweetness of sugar, the balance is essential - it took us a while to get the right amounts but its brilliant now!

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This is a personal favourite of mine to make and to drink, A complex drink, that is challenging to make but very worthwhile when done right. Gary Regan writes in his book The Joy of Mixology “when properly constructed, it is the finest cocktail on the face of the earth.” Strong words indeed, but I am in total agreement.

The standard content is:

3 parts rye or bourbon whisky
1 part sweet vermouth
2 dashes of bitters

It can be served straight up (cocktail glass) or on the rocks. It can be Sweet (sweet vermouth, maybe extra maraschino liquor. My favourite.), Dry (dry vermouth instead of sweet.) or Perfect (Use of both sweet and dry vermouth.)
Variations of this recipe have been conjured up such as the Rob Roy, use of blended scotch instead of rye or bourbon. If one uses brandy as the spirit it becomes a Harvard. The much acclaimed Martinez is the gin variation – this cocktail requires maraschino liquor plus usage of a very dry gin.

In the episode of the video podcast I use Buffalo Trace Bourbon, Carpano Antica Formula Vermouth, Orange and Angostura Bitters plus a maraschino liquor soaked cherry.
I used the this whisky for is spicyness and slight smoky overtones and works great with the orange bitters, the carpano ‘ancient formula’ vermouth is the king of all vermouths and is a robust modifier to the whisky, it can be happily drunk on its own on the rocks. The maraschino saturated cherry works fantastically well and I love the garnish. Rimming the glass with the orange zest is optional but common and is a nice touch.