Coctails
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Fine cigar always best enjoyed with a drink. Experienced bartender Peter Minarčic has created these exclusively for your inspiration. |
MULATA
- 50ml of Ron Centenario Anejo Especial 7 y.o.
- 20ml chocolate liquer (or cacao)
- 15ml fresh lime juice
Pour all ingredients in a coctail shaker, fill it with ice to the top and give it a good shake. Strain it into chilled coctail glass. Garnish is not necessary, but if then good demonio chocolate as a snack :)
(Hi)story: Daiquiri is dead, long live Daiquiri! This is my favourite twist on Daiquiri. It is deeper more complex and perfect companion for a fine cigar as well. This coctail is assigned to modern Cuban bar tradition, Club de Cantineros, and is dated back to 1940´s. Most likely firstly mixed by bartender named Jose Maria Vasquez.
OLD FASHIONED
- 60ml of Ron Centenario Commemorativo 9 y.o.
- 10 – 15ml of sugar sirup
- 3 – 5 dashes of Angostura bitters
Measure all ingredients in mixing glass and stir until cold and compact. Strain it into a glass with a chunk of ice. Finish the coctail with a spraying aromatic oils from orange peel. This coctail is also possible to prepare direct in glass in case you do not have mixing glass at home, and big chunks of ice as well. Just pour all ingredients in glass add two ice cubes and stir, then add some more ice and stir again. You can adjust strenght of coctail by the lenght of stirring time. But do not forget too much water in coctail is not accaptable.
(Hi)story: I love this coctail. It is a definition of coctail itself. If we looked back in history we can find first mention of word coctail ever, in magazine The Balance and Columbian Repository, dated back in 13th May 1806. Combination was described as a strengthening, consisting of any spirit, sugar, bitters and water. In a present time is this date celebrated as a International day of coctail.
OLD CUBAN
- 50ml of Ron Centenario Anejo Especial 7 y.o.
- 20ml simple sugar syrup
- 15ml fresh lime juice
- 3 – 5 dashes of Angostura bitters
- Handful of mint leaves
- Splash Champagne
Put all ingredients except Champagne in shaker (please follow this advice, other wise shaker will explode) add ice cubes to the top, close the shaker and shake it well. Strain it to the chilled coctail glass, and pour Champagne. Of course if you do not have Champagne, you can use Slovak or Czech sparkling wines, dry please.
(Hi)story: this is what I reccomend instead of boring Mojito. Afterall, ingredients are the same, and Champagne make it just right! This coctail belongs to group of modern classic, that means after short period of time is being prepeared all around the world with extreme success. It was born in 2004 in New York, USA. And its mother is famous Audrey Sanders.
ROB ROY
- 50ml of Highland park 12 y.o.
- 25ml of sweet red vermouth
- 3 dashes of Angostura bitters
You will definetely need mixing glass for this one. At home you can also use normal larger pitcher instead. Measure all ingredients in it, add ice and stir it until it is cold. Strain in to chilled coctail glass and spray with a piece of orange peel.
(Hi)story: This is twist on a classical Manhattan. Instead of rye whiskey we use Scotch. It was created in 1894 at New York´s Waldorf – Astoria Hotel (the Empire State building occupies the site now) and named after Broadway show showing that time. Rob Roy was a Scottish national hero.
