Orange Julep

Take the chill pill

Another day in the bar. Busy! Great!

And another, and another...

Weeks go by! No time to snooze! No time to loose!

But sometimes you need to slow down. Take the Chill Pill! :)

When during busy service you get some time to spare for a chat with your caring guest, it's incredible.

It's like finding oasis in a desert.

Last weekend I had a customer who ordered one of my creation from the cocktail list @Cinnamonsoho.

It's called "Orange Julep". A twisted classic!

It's a perfect companion for your night in the busy city!

Take a break, have an "Orange Julep"!

Orange Julep

The drink:

Orange Julep

Ingredients:

40 ml Bourbon infused with toasted figs*

15 ml Grand Marnier

1 bar spoon (massive) of Gooseberry Chutney**

5 ml Simple syrup

2 Orange wedges

Method:

Muddle orange in  a copper mug or julep tin.

Add Gooseberry Chutney. Fill glass with crushed ice.

Add the rest of the ingredients and mix vigorously with the bar spoon.

Next top up with crushed ice and add garnish.;

Garnish:

Orange zest & a Cherry

* Bourbon infused with toasted figs:

In this case i used Makers Mark Bourbon

5 dried Figs per bottle of bourbon.

Cut figs in half and toast them under grill or pastry torch until figs caramelises and gets nice 
brown crust from both sides. Keep figs 3 days in the bourbon.

**Gooseberry Chutney:
1 kg of gooseberry (room temp)
1 whole chilly
1 tea spoon fennel seeds
3 star anise
5 cloves
2 inches of cinnamon stick
2 bay leaves
2 table spoon of chilly powder
400 gram of sugar
150 ml white vinegar
salt according to taste
Cooking Method:
Temper all spices until starts cracking
add gooseberries
after 5 min of cooking add sugar+salt+vinigar
cook until thick puree.

Enjoy your drink!

You been served by Bar Alchemist

Mangouste

This is my new creation.
Mangouste- or Mongoose in English. This cocktail is made with mangoes, and if you are looking for seasonal product, it is great in the month of March and April. Further more, the ingredients I choose will help to get rid of the winter blues and misery out of you like mongoose would scare the cobra.
           Mangouste
Ingredients:

• 35 ml Dark rum 
• 15 ml Drambue
• 40 ml Mango puree
• 10 ml Fresh Lemon Juice
• 25 ml Cloudy Apple juice
• 1x 2cm Slice of Ginger 

Method:

• Muddle ginger in the shaker, after pour all the ingredients and shake it hard. Double strain it.

Glass:

• Cobbler, Dessert or Port glass. 

Garnish:

• Ginger fan

 Enjoy!

You been served by Bar Alchemist