This is the last recipe post I’m going to make for a while…I really do have other stuff to write about! However, since I put up the brain cell killing winter cocktails, I figured I’d post some summer ones. I’m cleaning out the vintage magazines I don’t use as often, and the one these recipes are in is in the to go pile. They’re from Burda Moden, and the translations are mine.
In a cocktail shaker put 3 ice cubes, 2.5 shots of gin, 2.5 shots of vermouth, a splash of Angostura and a splash of Benedictine. With a bar spoon, mix and pour into a glass. A splash of lemon juice and an olive on a toothpick should not be forgotten! Garnish with a spiral cut lemon peel.
Put 3 ice cubes, 2 shot glasses of blue Curacao, 2 shots of cognac and the juice of half a lemon into a shaker and shake well. Pour into a glass.
Dip the edges of a cocktail glass in a paste of black currant juice and sugar. then put 3 ice cubes, the juice of half a lemon, a shot of grenadine and 2 shots of cherry liquor (kirschwasser) in a shaker and mix well. Pour into the cocktail glass and garnish with a maraschino cherry. A decorative spiral cut lemon peel completes the look.
Put 2 balls of vanilla ice cream, 1/8 liter of cold coffee and a shot of cherry liquor (kirschwasser) in a frosted glass. In the calorie-rich “sin”, spray the top of your drink with whipped cream and top it with ginger-chocolate sticks and candied violets. Your guests will be watering at the mouth!
Put 2 ice cubes, 4 mandarin wedges, 2 shots of grenadine, and a shot of raspberry liquor (himbeergeist) in a lemonade glass. fill it with ice-cold sparkling water. Maraschino cherries, a fresh peppermint twig and a quick stir completes the look