Five Absolut-ly fabulous Cocktails you can try at home

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When the sun brings on the heat there is only one thing to do. Bring out the cocktails!

Here are some super yummy, super refreshing cocktail ideas for summer 2017 using the world-famous Absolut Vodka and its versatile flavours.

 

Absolut Mango Mojito

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Ingredients

4 Wedges Lime

To Taste Sugar, Superfine

4 Pieces Mint Leaf

1 ½ Parts Absolut Mango

Soda Water

1 Sprig Mint Leaf

1 Slice Mango

How to mix

Muddle lime, sugar, superfine and mint leaf in a highball glass. Fill with crushed ice. Add Absolut Mango. Stir. Top up with soda water. Garnish with mint leaf and mango.

 

Absolut Mandrin Crush

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Ingredients

1 ½ Parts Absolut Mandrin

⅓ Part Triple Sec

1 ½ Parts Orange Juice

1 Slice Orange

How to mix

Fill a rocks glass with ice cubes. Add all ingredients. Garnish with orange.

 

Absolut Raspberri Collins

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Ingredients

1 ½ Parts Absolut Raspberri

¾ Part Lemon Juice

¾ Part Simple Syrup

Soda Water

3 Whole Raspberry

How to mix

Fill a shaker with ice cubes. Add Absolut Raspberri, lemon juice and simple syrup. Shake and strain into a highball glass filled with ice cubes. Top up with soda water. Garnish with raspberries.

 

Absolut Lime Mule

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Ingredients

2 Parts Absolut Lime

½ Part Lime Juice

Ginger Beer

1 Wedge Lime

How to mix

Fill a highball glass with ice cubes. Add Absolut Lime and lime juice. Top up with ginger beer. Garnish with lime.

 

Absolut Citron Cosmopolitan

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Ingredients

1 ½ Parts Absolut Citron

⅓ Part Lime Juice

½ Part Triple Sec

⅔ Part Cranberry Juice

1 Twist Orange

How to mix

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a chilled cocktail glass. Garnish with orange.

Buy Absolut Vodka at our store. Pre order at www.bengalurudutyfree.in

Cheers!

How your glass of Whisky could be in danger.

whiskey-2171646_960_720Last week, April 22 was a red letter day called Earth Day. There were numerous articles educating and reminding us about the impact of climate change on various aspects of the world that we live in – our quality of food, water, and life. Little do we know the impact of climate change on Whisky.

What goes into making Whisky and how can it be impacted?

Water: A key requirement in a distillery as it is needed to mix the yeast with the barley in the fermented liquid which eventually becomes the spirit. Distilleries in Scotland and the world over usually use river or spring water in this process. It is important to note that if we do not care for our water sources and water bodies and end up polluting them then it will only be a matter of time when this affects the quality of the final product or the price as more money might need to spent on water purification techniques.

Barley: The base product from which Whisky is made, this is usually imported from far away fields adding to the carbon footprint . It might be a smarter idea for distilleries to grow their own barley on site to control volumes and reduce carbon emissions caused by transporting barley from other locations.

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Wood: The casks made from wood is eventually responsible for giving Whisky the colour, complexity, and aroma. Distilleries must ensure that they are not contributing to deforestation and should consider buying a plot of forest land to closely monitor the supply chain from planting, harvesting, use, and protection of natural resources that go into the making of Whisky.

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The right way to drink Whisky

Across the world, people have been consuming Whisky for hundreds of years in about 2-3 different ways –  with ice, water or neat. There have been endless debates about the right way to consume Scotch. Over the years several Whisky based cocktails were also invented all claiming to be the right way to enjoy this sought after spirit. We are not sure that is the best way to savour such a fine spirit that is such a massive labour of love.

There is only one right way to drink Scotch. Neat.

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This is the right way to bring out the flavours for which you have spent a great deal of money to enjoy. Diluting and mixing only take away from the true essence of this liquid gold.

If however, this unadulterated way is not your favourite way to consume Whisky then we can suggest a splash of water.

On the rocks, a popular phrase usually used when ordering a drink of Whisky is not the most ideal way to consume Single Malts because adding ice will lead to the dulling of the flavour.

In recent times, it has been concluded that the addition of a little water to your Whisky is not a bad thing. Apparently, a chemical reaction occurs between the water and the tightly-wound chains of amino acids in the Whisky. They literally unravel, releasing new flavor compounds and esters (volatile compounds that smell like flowers and fruits).

How much water? We would recommend just a small splash.

Cheers!

 

How to uncork a champagne bottle

Believe it or not, it has been reported that champagne corks kill nearly 24 people each year.

You wouldn’t want your wedding turning into a funeral.

Learn the simple and right way to uncork a bottle of bubbly.

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The bottle of champagne should be properly chilled to around 7-8 degrees Celsius. If it isn’t cold enough, the pressure inside the bottle will cause the cork to release very quickly. And that is when it becomes a safety hazard.

To quickly cool down your champagne bottle (and to keep cold bottles cold), use a mixture of 50% ice and 50% water. This liquid mixture ensures more of the surface area of the bottle is being cooled.

Although all champagnes have a tab to help open the bottle, most of the time the tab fails to make its way around the bottle leaving an ugly mess of excess foil. Cut the foil to create an even, clean line around the bottle so that once the foil is removed, the cork and cage are exposed.

When you remove the bottle from the ice bath, wipe it dry so that it doesn’t slip out of your hands.

Fold a kitchen towel lengthwise and put it over the cage and the cork to create a safety measure that can help prevent the cork from flying off.

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Untwist the cage anti clockwise, putting pressure on the cork to keep it from popping out prematurely.

Hold the bottle at a 45 degree angle. Untwist six times and then loosen the cage all the way around the bottle.

Twist the bottle not the cork once the cage is loosened. If you twist the cork, it can break inside the bottle.

Once the bottle starts to loosen from the cork and is able to spin freely, begin to slowly pull the cork away from the bottle.

Do this until the pressure in the bottle begins to push the cork out naturally. Once you feel the cork begin to move on its own, push against the cork gentle to keep it from releasing too quickly.

Listen for a quiet hissing sound. The slower the cork separates itself from the bottle, the gentler the hiss.

Now that the pressure of the bottle is driving the cork out, you can control how quickly the cork separates itself from the bottle.

Once the cork is removed, give the lip of the bottle a quick wipe and serve.

Cheers!

History of the Cocktail

Every time you’re at a party, sipping a cool / colourful cocktail do you ever wonder about the first cocktail ever made?

Here’s one theory about the first cocktail.

In 1586, a fleet of English ships commanded by Sir Francis Drake was stranded near Havana. The ships were full of plundered gold but the crew were too sick to sail or fight.

According to the legend, Drake took local medicines such as mint (good for stomachs) lime (to treat scurvy), bark from the chuchuhuasi tree soaked in rum (a cure for dysentery), and cane sugar (to make it all taste OK), and mixed it all together. The resulting drink, dubbed El Draque, cured his sailors.

The word ‘cocktail’ comes into it because Drake’s crew allegedly drank this concoction from a long spoon with cock tail handle. Believe that? Well, it is just a theory. There is however a striking resemblance between the El Draque and the drink now known as the Mojito.

The other theory about the first cocktail came from the Americans.

America’s first cocktail, the Sazerac, was created in New Orleans in 1838, by Antoine Peychaud. He created the drink in a French Quarter bar and named it after his favourite French Brandy, Sazerac-de-Forge et fils. In 1873, the drink was changed when American Rye Whiskey was substituted for Cognac, and a dash of Absinthe was added by bartender Leon Lamothe, and today he is regarded as the Father of the Sazerac. In 1912, Absinthe was banned, so Peychaud substituted his special bitters in its place.

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Sazerac Recipe:

  • 1 cube sugar
  • 1½ ounces (35ml) Sazerac Rye Whiskey or Buffalo Trace Bourbon
  • ¼ ounce Herbsaint
  • 3 dashes Peychaud’s Bitters
  • Lemon peel

Pack an Old-Fashioned glass with ice. In a second Old-Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube. Add the Sazerac Rye Whiskey or Buffalo Trace Bourbon to the second glass containing the Peychaud’s Bitters and sugar. Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the Whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.

Don’t forget to shop for your favourite drinks at our website.

Christmas Cocktail Recipes 2016

Christmas is around the corner! Chances are, you will be spending the day with friends and/or family. Here are a few classic, must-know-recipes of delicious cocktails for your Christmas celebrations!

Classic Eggnog

The perfect blend of beaten egg yolks, sugar, cream,  , Rum, and Cognac. Refrigerate up to a day. Pour the egg-yolk mixture over fluffy egg whites and stir until blended. Serve immediately, while the whites are fluffiest. Add nutmeg to finish it off.

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Citrus-Irish Whisky Punch        

Combine  , tea, clementine juice, lemon juice, Oleo-Saccharum, Angostura bitters, and 1½ tsp. nutmeg in a large bowl or pitcher; cover and chill 3–8 hours. Strain into a punch bowl and add several lemon and orange wheels and 4 cups ice. Serve punch in cups over ice garnished with nutmeg.

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Classic Martini

Pour a little dry Vermouth in a chilled Martini glass and swirl to coat the inside of the glass. Dispose of excess Vermouth. Gently swirl or stir the   before straining into glass. Garnish with olives, lemon twist or cocktail onion and add rocks if you like.

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Cranberry Cocktail

Pour cranberry juice and Gin over ice in a tall glass. Top off with tonic water, and then add a splash of lime juice. Garnish with a wedge of lime and a few fresh cranberries.

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Christmas Punch

Mix pomegranate juice, cranberry juice, Vodka, Cointreau, club soda, lemon juice, and simple sugar syrup in a punch bowl. Fill glasses with cranberries frozen in ice cubes, and serve. Garnish with lemon slices if desired.

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Kir Royales

Pour Creme de Cassis into a champagne flute. Gently pour into 5 to 9 parts dry Champagne (depending on taste), being careful not to let it foam up too much.

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Pina Colada

Fill blender halfway with ice cubes. Add Rum, coconut cream, coconut milk and pineapple chunks. Puree and serve garnished with a slice of pineapple and maraschino cherry, if desired.

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Blood Orange Champagne Cocktails

Add 1 1/2 teaspoons each of Crème de Cassis into 8 Champagne flutes or other glasses. Add three tablespoons orange juice to each glass. Fill each glass with Champagne, stir gently. Garnish cocktails with slices of blood orange, if desired.

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Have a Merry Christmas!