Hallo brankochef,
folgende Drinks hab ich mal von
www.angostura.com/06_recipies.htm#rum
kopiert. Dabei sind teilweise echte Überraschungen
und Exoten wie
Planters Punch, Mai Tai, Zombie, Mojito...
Trinidad & Tobago waren ja bei der Fussballweltmeisterschaft dabei (auch so eine Überraschung).
Meine Stadt war der Gastgeber für die Mannschaft
und standesgemäss hatten wir einen Angostura-Rum Stand
auf dem Rathausplatz.
Muss ich mehr sagen......
"Angostura Kiss"
2oz Angostura 1919 premium rum
4 grapes (Quartered)
1 lime (quartered)
"1 slice mango
1 teaspoon brown sugar
3-4 dashes Angostura® aromatic bitters
Method: Muddled & Shaken
Glassware: Rocks / Old Fashion
"An Angostura Affair"
1oz Cruzan Citron
3/4 oz Cointreau
1.5oz Rasberry Nectar
Fresh Nutmeg
3-4 dashes Angostura® aromatic bitters
Method: Shaken
Garnish: Flambéed Orange Peel
Glassware: Cocktail
"Angostura Fuh So"
1 oz Angostura white rum
1 oz Amaretto
1 oz heavy cream
1/2 oz grenadine syrup
fresh cinnamon
3-4 dashes Angostura® aromatic bitters
Methodology: Blended & Layered on Grenadine
Glassware: Cocktail
"Angostura Royale"
2 oz Angostura 1919 premium rum
1 oz Cointreau
1/2 oz Blue Curacao
2 oz. Pineapple Juice
3-4 dashes Angostura® aromatic bitters
Method: Shaken
Glassware: Snifter
Garnish: Lime Wheels
"Angostura Stinger"
1 oz Angostura 1919 premium rum
1/2 oz white Crème de Cacao
1/4 oz. White crème de Menthe
1 oz Heavy Cream
dash of blue fruit colouring
3-4 dashes Angostura® aromatic bitters
Method: Shaken
Glassware: Cocktail
Garnish: Cherries & Parsley snips
"Between The Sheets"
1 oz Hine cognac
1 oz Cointreau
1 oz Angostura white rum
1 oz of Sweet & Sour
4 dashes of Angostura® aromatic bitters.
Method: Shake all the ingredients in a shaker with ice and strain
Glassware: Tall Collins filled with ice
Garnish: Cherry
"Angostura Sunrise"
2 oz Angostura 1919 premium rum
1 oz Cruzan coconut rum
1/2 Grand Marnier
2 oz Mango nectar
1 oz passion fruit nectar
3-4 dashes Angostura® aromatic bitters
Method: Blended
Glassware: Collins
Garnish: Skewered Mango & Coconut Slips
"Rum Highball"
1 1/2 oz Angostura White Rum
1/2 oz Angostura® aromatic bitters
1/2 oz Galliano
5 oz Orange /Pineapple Juice
Method: Pour rum and juice into a highball glass filled with broken ice. Dash the Angostura® aromatic bitters and Galliano on top. Serve unstirred, with straws.
Glassware: Highball Glass
Garnish: Cherry & orange slice
"Zombie"
2 1/2 oz Angostura white rum
1 oz Angostura gold rum
1/2 oz Apricot Brandy
1 oz Pineapple juice
1 oz Lime Juice
1 oz Orange juice
1/2 oz Grenadine Syrup
3 dashes Angostura® aromatic bitters
Method: Shaken
Glassware: Highball
"Mai Tai"
2 oz Angostura dark rum
1 oz Angostura lime juice
1/2 oz Orange Curacao
1/2 oz Orgeat (almond) syrup
1 oz Pineapple juice
1/4 oz Sugar syrup
5 dashes Angostura® aromatic bitters
Method: Shaken
Glassware: Highball
Garnish: Cherry & orange slices
"Ninetini"
1 oz Angostura 1919 premium rum
1/2 oz Orange curacao
2 oz Sweet and Sour mix
1/2 tsp sugar
4 dashes Angostura® aromatic bitters
Method: Shaken
Glassware: Martini Glass
"Mojito"
2 oz Angostura white rum
3 dashes Angostura® aromatic bitters
1 oz freshly squeezed lime juice
1 bar spoon sugar syrup
soda water
12 fresh mint leaves
Method: muddle the mint leaves in a glass with the sugar and lime juice to extract the mint oils. Fill glass with crushed ice and add the rum and Angostura® aromatic bitters, then top up with soda water and stir
Glass: Collins
Garnish: mint sprig
"Planters Punch"
2 oz Angostura dark rum
2 oz orange juice
3/4 shot lime juice
1 teaspoon caster sugar
4 dashes Angostura® aromatic bitters
Method: shake & Strain over cubed ice and add Angostura® aromatic bitters
Glass: Tumbler
Garish: Lime wedge squeezed into drink
Gruss Alchemyst