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Classification of cocktails and cooking methods

These drinks are considered to be not only environmentally friendly and beneficial to health, but also have a special fresh taste.The presence of alcohol increases the antioxidant properties of fruits and vegetables, increasing their ability to clean the blood of free radicals and slow down the aging process.Of course, no one nutritionist will advise you not to consume more than one daily serving of alcohol.But a new generation of bartenders and sommeliers make every effort to ensure that the glass was the most useful and the most delicious cocktail of all that you have ever tasted.Classification of cocktails and cooking techniques - all this in our article.For the preparation of organic cocktails uses many ingredients:

■ vegetables - tomato, carrot, cucumber, celery, squash, sweet pepper, chili pepper, beets.

■ Fruit - all based on your preferences.

■ herbs - rosemary, thyme, basil, tarragon.

■ spices - cloves, cinnamon, cardamom, vanilla, star anise, black pepper, white pepper.

These ingredients are combined with almost all kinds of alcohol, so popular in every country of the world where

Mojito with blueberry and lavender

• 10-15 mint leaves

• 30ml lavender syrup

• juice of 1/2lime or lemon

• 15-20 berries blueberry

• 40 ml white rum

• crushed ice

• carbonated mineral water

For this you need a cocktail of lavender syrup - Take 1 cup of water, 0.5 cups of sugar,0.25 cups of dried lavender flowers, bring to a boil and cook on low heat for 10 minutes, then strain, pour into a sterilized glass container and refrigerate.In a tall glass, combine mint leaves, lavender syrup, blueberries, lemon or lime juice and rum.As follows, stir to organically combine all tastes, but do not overdo it (if necessary, strain the cocktail).Fill a glass with crushed ice and pour on top of sparkling water.Serve with a straw.

successful combination - vegetables

tomato juice - the most "creative" vegetable component to create a cocktail.Great combined both with other vegetables (cucumber, celery), and with a variety of spices (mustard, horseradish, wasabi, pepper, salt) and sauce (Tabasco, Worcestershire, soy).Cucumbers are particularly good with mint.Trio cucumber - tomato - celery merges into a very delicious taste.Carrots is excellent paired with cinnamon.The sweet taste of carrots wonderful shades alcohol with sourish and bitterish notes.Beet juice cocktails lends a cheerful color, its rich flavor goes well with vodka.Sweet pepper gives a surprising combination of strawberries.And this is perhaps the most unexpected taste of all of the above.Herbs and spices combined with fruit and spice gives the drink a distinctive flavor.Having tried once already with nothing to confuse.Especially good are the following combinations:

■ Thyme - Passionfruit

■ Basil - strawberries

■ pepper watermelon

Carnation - prunes

■ Banana - cinnamon

Ginger - kumquat

Orange shower

• 20 mlorange liqueur

• 30 ml of carrot Frechet

• 20 ml orange juice

• 15 ml honey

• 2 pinches of ground cinnamon

Place all ingredients in a shaker and mix.Strain into a chilled sling on cube ice and garnish with a slice of orange and a pinch of cinnamon.Conifer shades of rosemary are good with honey and alcohol with herbal flavors.Honey is a healthy alternative to sugar and blends perfectly with the rum, especially in a heated state.Pomegranate juice imparts color and refreshing taste Kosmoliten cocktails and martinis.

Acute beet cocktail

• 1 beetroot juice

• 3 limes

• 2 tspbrown sugar

• pinch of ground ginger

• 40 ml light (silver) tequila

• 15 ml mezcal

• 30 ml lemon-sugar mix

• crushed ice

• 1 leaf beet for decoration

lemon-sugar mix is ​​better to do in advance.1 cup of hot water, mix with 1 cup sugar and 2 cups freshly squeezed lemon juice (about 8 lemons).Cool in a sterile glass container with a lid.In a small saucepan combine the cleaned and sliced ​​beets, lime juice, brown sugar and ground ginger.Cover and let simmer over low heat for about 10 minutes until the beets are tender.Stir a few times, not to overheat.Beets remove and let cool the remaining liquid.In a shaker combine tequila, mezcal, 40 ml of lukewarm infusion beet and sugar-lemon mix.Add ice, how to mix.Strain into a cocktail glass, garnish with a leaf beet.

Feijoa Martini

• 1 feijoa

■ 40 ml dry vermouth

• 20 ml herbal liqueur

• 15 ml lime juice

• 15 ml sugar

Place all ingredients in a shaker and mix.Strain into a chilled cocktail glass and garnish with curly spiral of feijoa.

Cucumber Cooler

• 2 slices of cucumber

• 10 mint leaves

• 20 ml lime juice

• 15 ml sugar

• soda

• any kind of alcohol

Place all ingredients in a shaker and mix.Strain into a chilled sling, pour soda.Garnish with a slice of cucumber.

Sushi Mary

• 50 ml vodka

• 200 ml tomato juice

• 20 ml lemon juice

• 2 slices of celery

• wasabi (to taste)

• 15 ml soy sauce

• Salt

pepper Place all ingredients in a shaker and mix.Pour into a chilled cocktail glass, garnish with a slice of cucumber.

Bloody Mary

• 50 ml of vodka (or any alcohol base)

• 200 ml tomato juice

• 20 ml lemon juice

• 2 cup cucumber

• 2 slices of celery salt

• pepper

• Tabasco sauce (red and green)

• Worcestershire sauce

Combine all ingredients in a shaker, pour into a chilled cocktail glass, garnish with cucumber circle.

Rum-Amaco

• 40 ml of pomegranate juice

• 30 ml vodka

• 15 ml fresh lemon juice

• 15 ml mango nectar

• 15 ml Campari

• 15ml Cointreau

•ice cubes

• soda mineral water

• 2 cup cucumber for decoration

• spiral of lemon peel

Pour into a shaker filled with ice cubes (or any container with a lid), pomegranate juice, vodka, lemon juice, mango nectar, Campari,Cointreau.As follows, shake for 30 seconds, then strain and pour the drink into a glass filled with ice cubes.Top splash of soda water, garnish with cucumber and lemon.