Science Of Drink

Both of this cocktail was created by Philip Duff – the ambassador of BOLS. I found this recipes on bolscocktails.com, both of them are rare possibility to use BOLS Kiwi and Bols Lychee liqueur in so average cocktail. This cocktails are not extraordinary but so interesting “for girls” drinks.

Antipodean

15 ml BOLS Strawberry
45 ml BOLS Kiwi
45 ml cranberry juice
Shake. Cocktail. Garnish with kiwi slice and lime slice.

Eurasian

15 ml BOLS Peach
45 ml BOLS Lychee
45 ml cranberry juice
Shake. Cocktail. No garnish.

Both cocktails has sweet and fruity taste. The Antipodean and Eurasian cocktails by Philip Duff is light and sweet concoction. They has one lack – they are very weak. I reccomend to add some (about 15 ml or more) premium vodka for more crisp and bright cocktail.

The Rose Cocktail is classic cocktail which was invented in 1920-s somewhere in Europe. It contain kirsch (or kirschwasser) as main alcohol, cherry-brandy (or as Wondrich specify raspberry liqueur or Chambord) as sweetener and dry vermouth as diluent. Kirsch is rare but interesting dry fruit brandy (or eau-de-vie) from Germany and France. It obtain from specifiс cherry by pot-distillation process.

Rose

45 ml dry vermouth
15 ml cherry brandy
15 ml kirsch
Stir. Cocktail glass with a rim from grenadine and sugar. Garnish with a maraschino cherry.

The Rose Cocktail is admirable pre-dinner drink with elegant aroma of cherry and herbal taste.

This modern tropic cocktail was found on epicurean.com in article about Passoa liqueur by Roberta Roberti. The Monkey Passion Cocktail is sweet and tropical concoction for pleasant rest on the summer beach.

Monkey Passion

60 ml Passoa liqueur
30 ml vodka
60 ml Cointreau
150 ml fresh orange juice
Combine all ingredients in a shaker with crushed ice. Serve in a tumbler.

I recommend shake this cocktail with cubed ice and serve in double rock glass or hurricane glass.

The Monkey Passion cocktail has sweet, light and tropical taste. Admirable drink!

Recipe of Piccadilly Cocktail I found in one of my favorite cocktail book – Cocktails and Mixed Drinks by Anthony Hogg (1979). This cocktail has classic composition and contain one of my favorite herbal liqueur – Pernod. The Pernod is strong anise-flavored liqueur from France. It is common substitute of absinthe.

Piccadilly

50 ml gin
25 ml vermouth dry
dash pastis
dash grenadine
Stir. Cocktail glass.

The Piccadilly Cocktail is admirable strong drink with so dry taste and light anise flavor. This cocktail is so similar to another british cocktail – the Gloom Raiser. One of version of this cocktail was discovered by me. It is so peculiar variation of Dry Martini. Another version of Gloom Raiser Cocktail I found on CocktailDB.

Gloom Raiser

45 ml gin
15 ml vermouth dry
7 ml pastis
7 ml grenadine
Stir and strain into cocktail glass.

For this cocktail I use homemade grenadine (cold process) and my new vermouth – CINZANO Extra Dry. As Michael Jackson recommend I squeeze aromatic oils from lemon peel over my Gloom Raiser. The result is perfect! The Gloom Raiser Cocktail in this proportions is amazing and awesome drink. It has so strong taste with bright anise flavor with sweet interesting palate.

This interesting rare cocktail was found in CocktailDB. The Orange Bloom Cocktail is classic combination of three classic cocktails ingredients – gin, vermouth and Cointreau.

Orange Bloom

45 ml gin
15 ml sweet vermouth
15 ml Cointreau
Stir and strain into cocktail glass. Add cherry.

The Orange Bloom Cocktail has beautiful gold-orange color and great strong and sweet taste with aromatic orange and herbal notes. It is admirable drink.