Archive for March, 2009

Cocktails: Yellow Lounge

Wednesday, March 11th, 2009

This is the first in a series of posts explaining in detail how to make a variety of cocktails found on Avenue Hotel’s Drinks & Cocktails Card.

Whether at home or at a bar, whenever you go about making a cocktail, you might as well do it in a manner assuring you’ll get the best result possible. The tools you’ll need are few but essential. You shouldn’t be without a shaker, a strainer, a stirring spoon or a muddler and you can never get too much ice. Furthermore, a few general tips are to…

  1. always chill the glass in question with ice before preparing your cocktail,
  2. once you begin adding liquids to your ice filled shaker/mixing glass you want to speed up the process in order to dillute the cocktail as little as possible. The cocktail should be cold, not watered down, and
  3. don’t shake for too long. Again, the object is to get the cocktail to its appropriate temperature, not turn it into an ice cream.

Let’s start out with Avenue Hotel’s highly acclaimed and much appraised (by the bar manager, that is) signature cocktail:

Yellow Lounge (cocktail glass)

  • 2 cl. Cachaca
  • 3 cl. Galliano
  • 4 cl. Orange juice
  • 3 teaspoons honey

All ingredients are shaken and strained into a chilled cocktail glass, then garnished with a halved lemon wedge. Aside from looking neat the scent of the lemon (as it is with most garnish) is part of the equation in providing an experience for one’s senses. Also, as a result a bit of lemon juice may then be squeezed into the cocktail after it is served, should one seek a slightly more sour sting to it.

Rasmus/
New recipe 2009 Kenneth

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