#BartenderDay: 10 cocktails made by barmaids from all over the world
On this special occasion of Bartender Day, we bring you 10 cocktail recipes made by bartenders from various countries around the world. Discover them here.
Camille Pélisson – Golden Brandy cocktail – Bar Le Mary Lily (France) @camille_drinking
7 cl of brandy VS
3 cl lemon juice
3 cl of Timut pepper syrup
7 cl of ginger beer with bell pepper
Fresh rosemary
Method: smoke the rosemary. In a cocktail shaker, mix all the ingredients except the ginger beer, which is added to the Tumblr after pouring. Garnish with a sprig of rosemary, a few sprinkles and a straw.
Alessia Bellafante – Shaken Campari Cocktail – Mema Milano Bar (Italy) @gin.gerale
Orange blossom butter
45 ml Campari coffee
15 ml dark rum
Orange essential oils
Orange peel
Rim the inside of the glass with orange blossom essence butter. Heat the butter until it melts and pour it into a cup of ice, this will create a thin layer of orange blossom butter inside the glass. Pour into a shaker: Campari coffee and dark rum with ice.
Shake and strain twice. Flavor the glass with orange essential oils. Use an orange peel to garnish.
Elsa Giraudo – V.S.O.Pale Negroni cocktail – Bar Babel Babel (France) @elsagiraudo
3.5 cl V.S.O.P. cognac.
3 cl gentian liqueur
3 cl white vermouth
2 drops of rhubarb bitters
Abril Ramirez – Ramona Flowers cocktail (Mexico) @abrilrmontes
1.5 oz of rose-infused pisco
0.5 oz floral gin
0.5 oz Porto Rubi
1.0 oz Bergamot Flower Cordial and Meyer Lemon Cordial
1 Dash Grapefruit Bitters
Rose Foam*.
Add all ingredients to a cocktail shaker, then shake with ice, double strain and serve alone in a chilled double old-fashioned glass. Add rose foam to the top of the cocktail, garnish with your favorite flowers, sprinkle some love, blow a kiss, and enjoy!
Fatine Abid – Cocktail Cognac & Cie – Le Blue Moon Bar (France) @fatine.abid
1 cl lemon juice
3 cl grapefruit juice
1 cl sugar syrup
1.5 cl of blood orange syrup and Espelette pepper
6 cl VS cognac
1 egg white
Method: Dry shake + normal shake
Garnish with sugar straw and grapefruit zest.
I made the blood orange and Espelette pepper syrup with fresh blood orange juice. I infused the Espelette bell pepper in the syrup obtained. Before I could use it, I filtered the syrup to remove the chili powder particles.
The fruit juices are freshly squeezed to preserve all the aromas and freshness. The egg white gives a gourmet texture when tasted.
The choice of a VS cognac allows a smooth approach to this spirit. I have imagined this cocktail for those who are not used to cognac. Thus, a VS is a wise choice that allows the other elements to express themselves without taking precedence over the Cognac.
Irene Benjamin – Back to Basic – (Israel) @irenebenjamin
60 ml white rum
30 ml orange and wine syrup
22.5 ml freshly squeezed lime juice
10 ml dry vermouth
15 ml of Aquafaba (chickpea water) or egg white
2 dashes of Angostura Aromatic bitters
Orange zest for garnish
For the syrup: cut 1 orange into cubes, add a half peel, mix with 300 g sugar and leave to soak for 15 minutes. Cook with 330 ml of red wine (Merlot) for 10 minutes.
Preparation: shake with ice. Double strain. Garnish with orange peel.
Pamela Casas – L’épithologue cocktail – Shake it Bartending (France) @shake_it_bartending
50ml cognac vsop,
15ml honey/cinnamon/clave cordial,
10ml of citrus flavored water
2 dashes of cardamom bitters,
1 orange peel
Mariia Baranets – Bad Girl Cocktail – Happy End Moscow (Russia) @mariia_baranets
50 ml white rum
30 ml strawberry puree
25 ml lemon juice
15 ml sugar syrup (1:1.5)
6 basil leaves
Method: shake
Glass: coupe
Garnish: aged balsamic rim sprinkled with parmesan flakes.
Meli Manhattan – Thames and Loyola cocktail – Cantina La Favorita Bar (Argentina) @melimanhattan
30 ml of pumpkin syrup
30 ml ginger syrup
50 ml Monkey Shoulder whiskey
Type of glass: Whisky glass or old fashioned glass
Garnish: Lemon zest
Preparation: Mix all ingredients and perfume with smoked lavender. Garnish with a lemon peel and serve in a whiskey glass.
Demitria Dana Paramita – Ramona Legacy Cocktail – Skai Bar (Singapore) @demitria_ramona
50 ml rum
8 drops of Pernod
10 ml Palo Cortado sherry
20 g strawberry jam
10 ml fresh lemon juice
Glass: Martini / Coupe
Garnish: Strawberry slice
Method: Shake
Don’t drink and drive. Enjoy responsibly.
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