The Next Level of Homemade Drinks
I do love eau de vies and especially the ones distilled from citrus. My good friend Manuel Engel has some new varieties, and I had to try them! The first on my list is the grapefruit spirit. For a drink I kept it simple for a perfect summer refresher.
Morten Krag’s Instagram feed is a regular source of inspiration for me. The drinks not only look absolutely amazing, but they also spark my curiosity about how they taste. This is why I needed to feature one of Morten’s drinks in my Remixed! series.
The Autumn’s combination of tequila and sherry sounded too delicious not to try it. Especially, when there is also pear eau de vie involved. Yet, I made a slight error when remixing it.
I based the drink on the modern classic Negroni Bianco / White Negroni. Yet, I went for Reposado tequila as the base spirit. My changes did not stop there, but I also used a rather nerdy liqueur as well as a split wine base of port and Cocchi Americano.
The Eeyore’s Requiem by Toby Maloney really is a cocktail for expert level Negroni drinkers. Since I cannot get enough of bitter cocktails, I had to try it in my Remixed! series.
At the beginning of February, Joerg Meyer wrote about the Mango Negroni on his 7cl Business blog. Since, I was planning a tropical party anyway, I thought I give it a go.
It always was a blast participating in the Home Bar Awards challenges. I am very happy that Chris aka Cocktail Chris brought them back! The first quest of 2025 is all about classic sours, but without any citrus!
My good friend Sepo over at the Galumbi blog came up with this drink in 2019. Yes, it took me quite a while to reshake this cocktail. However, when I am not the only one with an obscure ingredient, I just have to do it eventually.
I discovered the Dr. Jaglas Dry Hibiscus when looking for high-quality San Bitter alternatives. This hibiscus flavoured aperitivo just sounded perfect for a little NA-highball.
I really did managed to come up with a non-alcoholic recipe without using caffein for a change. All in all, the different components all have an Arabic touch and just fell into place. It all started with sumac syrup.
