COCKTAILS |
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WESTINDIAN HURRICANE
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| Glass: |
Hurricane |
| Garnish: |
Orange spiral on the glass edge and maraschino cherries floating on top. |
| Method: |
Shake all ingredients with ice and strain into an ice-filled glass.
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| 3 cl. |
A.H.Riise X.O. Rum
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| 3 cl. |
A.H.Riise Navy Rum |
| 1½ cl. |
Giffard Vanilla Madagascar The liqueur |
| 6 cl. |
Freshly squeezed orange juice |
| 6 cl. |
Freshly squeezed pineapple juice |
| 3 cl. |
Giffard Passionsfrugts syrup |
| 2 l. |
Freshly squeezed lime juice
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| 3 splash of Angostura aromatic bitters |
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RUM RUNNER
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| Glass: |
Hurricane |
| Method: |
Shake ingredients with ice and strain into ice-filled glass. |
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| 3 cl. |
A.H.Riise X.O. Rum |
| 1 cl. |
Giffard Crème de Mure liqueur
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| 3 cl. |
Giffard Créme de Bananes |
| 3 cl. |
Freshly squeezed lime juice |
| 1,5 cl. |
sugar Syrup |
| 1 cl. |
Giffard Grenadine syrup |
| 6 cl. |
Freshly squeezed pineapple juice |
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ROYAL NAVY RUM SWIZZLE
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| Glass: |
Long drink glass |
| Garnish: |
Orange Slice and maraschino cherries |
| Method: |
Mix all ingredients in a cocktail shaker with ice. Shake well, and strain directly into a Collins glass with fresh ice. Fill up with Danish water. Garnish with an orange slice and a maraschino cherry. |
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| 8,5 cl |
AH Riise Royal Danish Navy Rum |
| 2,5 cl |
sugar Syrup |
| 2,5 cl |
Freshly squeezed orange juice |
| 2 cl. |
Freshly squeezed lime juice |
| 2 splash of Angostura Bitters |
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DANISH NAVY GROG
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| Glass: |
Old-fashioned |
| Garnish: |
Lemon slice at the top of the tube. |
| Method: |
Stir honey with rum in the bottom of the shaker until the honey is dissolved. Add lemon juice, water and bitters Shake with ice and fine strain into an ice-filled glass.
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| 4 ½ cl. |
A.H.Riise Royal Danish Navy Rum |
| 3 spoons |
Liquid honey |
| 1 cl. |
Freshly squeezed lime juice |
| 8 cl. |
Chilled mineral water |
| 2 dashes |
Angostura aromatic bitters |
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CHARLOTTE AMALIE COCKTAIL
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| Glass: |
Large cocktail glass |
| Garnish: |
Dried apricots and lime slice on a spit
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| Method: |
Shake all ingredients with ice and fine strain into a chilled glass.
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| 5 cl. |
A. H. Riise X.O. reserve Rum |
| 3 cl. |
Giffard Premium Abricot liqueur |
| 2 cl. |
Freshly squeezed lime juice
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| 1½ cl. |
Sugar (gomme) syrup |
| 1 cl. |
Di Saronno Amaretto Liqueur |
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DANISH NAVY SOUR
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| Glass: |
Sourglas |
| Method: |
Shake (first without ice cubes - then with ice cubes) Dobbelstraines up in a chilled sourglas (small glass - approx. 16 cl. - On a stalk) and garnish with a Maraschinokirsebær.
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| 4 cl. |
A.H.Riise Navy Rum |
| 1 cl. |
Falernum (like Golden Falernum from Bitter Truth)
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| 1 cl. |
Gomme syrup |
| 2 cl. |
Fresh Lime Juice |
| ½ tsp. |
Cherry Heering |
| 1½ cl. |
Egg white |
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Created by Bartender Elad Dorry
Restaurant Geist Copenhagen Denmark |
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