It’s always Friday: favorite bartenders to make at home

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tasty cocktails

Because quarantined every day is Friday

If you are already tired of alternating white wine with red, and IPA with stout, complicate the rules of the game and try mixing at home some simple, but very tasty cocktails.

OLD CUBAN COCKTAIL

Roman Pometkov, The Nest chef bartender and co-owner of NAU

Ingredients:

  • Rum aged (but you can light) – 50 ml;
  • Lime fresh – 25 ml;
  • Sugar syrup – 15 ml;
  • Bitter Angostura – 3 drops
  • Mint leaves – 4 pcs. Straight to the shaker
Cooking:

Mix all the ingredients in a shaker, strain through a fine sieve into a champagne glass or, if there is, a champagne saucer. Garnish with a mint leaf.

DRY MARTINI COCKTAIL

Kenan Assab, the Nest Chef Bartender

Ingredients:

  • Dry gin – 75 ml;
  • Dry vermouth – 15 ml;
  • Orange Beater – 1 dash (4-5 drops);
  • Olive – 1 pc.
Cooking:

You must pre-freeze the gin in the freezer and cool the vermouth in the refrigerator – if the ingredients are mixed immediately in a frozen glass, and then there is no need for bar equipment, as well as ice for cocktail.

For a Salvatore Calabrese-style cocktail, you need to mix chilled gin and vermouth in a frozen martini glass, add a few drops of bitter and olive.

COCKTAIL MARTINEZ

Nikolay Volute, bartender and co-owner of the “Head” bar

Ingredients:

  • Orange Bitter – 2 Dashes;
  • Maraschino – 5 ml;
  • Red vermouth – 25 ml;
  • Gin – 45 ml.
Cooking:

Mix all ingredients in a glass with ice and strain in a chalet, sprinkle with orange zest.

COCKTAIL TOMMIZE MARGARITA

Vitally Bgantsov, co-owner of Vela Dora and Voda bars

Ingredients:

  • Agave Syrup – 25 ml;
  • Lime juice – 25 ml;
  • Tequila Silver – 50 ml;
  • Pink salt;
  • Ice.
Cooking:

Make agave syrup: mix agave nectar and water in a ratio of 1/1, squeeze juice from lime, take tequila. 50 ml of tequila in a shaker (or jar), 25 ml of lime, 25 ml of agave syrup, beat with ice. On a glass, make a border of large pink (or any other) salt. Pour the cocktail onto ice, drink and enjoy.

ESPRESSO MARTINI COCKTAIL

Petr Baryshnikov, bartender “Cranes”

Ingredients:

  • Vodka – 50 ml
  • (Optionally, you can use rum, brandy, cognac, whiskey or becherovka left after a trip to Prague or Karlovy Vary);
  • Coffee from a coffee capsule – 30 ml;
  • Sugar syrup – 15 ml;
Cooking:

Shake all in a protein shaker with ice, if you do not play sports, but just eat, then you can take a container for food and shake all in it, strain into a chilled glass without ice. Better in a cocktail glass.

LIMONCELLO EL COCKTAIL

Dmitry Peretyatko, bartender Bijou Bar & Restaurant

Ingredients:

  • Limoncello – 50 ml;
  • Ginger Ale – 150 ml;
  • Ice;
  • A slice of lemon or lime.
Cooking:

Pour 330 ml of limoncello into a glass, cover completely with ice and pour ginger ale to the top. Add a slice of lemon or lime as a decoration.