Jeffrey Morgenthaler discovered the Jägerita back in 2008. Whilst tending a bar at a private party, professional bartender David Cordoba stepped behind to craft a Jägerita. You wouldn’t think a cocktail comprised of Jägermeister and citrus would work, but it’s surprisingly amazing.
First created at VOX Table in Austin. The original recipe can be found below whilst the video contains an adapted recipe – with no Cocchi Americano on the back bar, I improvised with a combination of sweet and dry vermouth. I was quite happy with the results.
Cocchi Aperitivo Americano is an Italian aperitif wine that debuted in 1891. Based on a foundation of Moscato di Asti, the wine is fortified and then flavored with cinchona bark, along with citrus peel, spices and other botanicals.
The Bobby Burns was first featured in the book 1700 Cocktails for the Man Behind the Bar with 3 variations. A combination of Scotch whiskey, sweet vermouth and a liqueur – no. 1 calls for Dom Benectine, no. 2 calls for Maraschino liqueur and no. 3 calls for Drambuie.
The Emerald Old Fashioned is a fascinating riff on a traditional Old Fashioned. A smooth, sweeter style of Irish whiskey accompanies a touch of herbaceous Green Chartreuse and anise-flavours from Absinthe (the original recipe calls for Genepy, a French liqueur). Surprisingly smooth considering the compilation of liqueurs.
The Derby cocktail dates back to 1947 and the original calls for a bourbon whiskey. The Irish Derby substitutes the bourbon for a slightly sweeter style of Irish whiskey. The end result is a tart, citrusy Derby.
The Irish Maid is a riff on the Southern classic created by Milk and Honey’s Sam Ross, the Kentucky Maid. The Kentucky Maid calls for a bourbon whiskey whilst the Irish Maid calls for Irish whiskey.
The Vieux Carré originates from the Carousel Bar in the French Quarter of New Orleans. This complex cocktail packs a lot of punch especially after we used a Bonded Rye such as Rittenhouse.
I like to refer to the Fancy Free cocktail as the lazy man’s maraschino Old Fashioned. Built in the glass with a half measure of Luxardo Maraschino liqueur.
The Brazil 66 was created at a San Francisco bar called Absinthe. This Cachaca cocktail could also be referred to as an orange Caipirinha as it has strikingly similar ingredients.