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@tgcworldcupdrinks2014
THE FINAL:
Germany: 'Müller Delight'
Fill a short glass with ice and pour 50ml fresh orange juice and 50ml tonic water. Drop 50ml measure of Jägermeister in and add a dash of aromatic bitters.
Allow to settle naturally for 2-3 minutes, for the ingredients to get to know one another as well as the ice. Finish with a peel of orange.
THE FINAL.
Argentina: Mish-Masche
Fill a tall glass with ice and have a cocktail spoon ready.
Add 40ml gin, 15ml pear syrup, 20ml Cinzano Bianco Vermouth & 25ml Spiced Vermouth.
Stir all the ingredients together gently with the spoon and serve.
USA: Clint Fashioned
Add 50ml Bourbon or Rye, 15ml maple syrup, 10ml orange juice and 3-4 dashes of Angostura bitters into a cocktail cup with lots of ice.
Stir with spoon until chilled and then strain into your old-fashioned glass onto large pieces of ice. Orange peel & Luxardo cherry to finish.
Belgium: Belgique Blossom
35ml gin, 15ml ruby grapefruit juice, 10ml almond syrup, splash of orange blossom water. Top glass with soda water and drops of Angostura.
Switzerland: Neuchâtel A&T
Neuchâtel - the region of origin for Absinthe in the late 18th century.
Prepare a tall glass with large ice cubes & pour 35ml absinthe, juice of half a lime, a sprinkle of brown sugar. Stir together and top with Traditional Tonic water. A splash of either Elderflower cordial or St. Germain liqueur adds another delicious dimension makes our A&T.
Argentina: Gaucho's Branca
Although Fernet is another unique spirit from Italy, it's popularity in Argentina is huge (Fernet + Coke is a typical mixer found in bars).
This is our South American Negroni style cocktail - with equal parts gin, sweet red vermouth and Fernet Branca (instead of Campari).
Gently shaken together on ice in a cocktail shaker and strained into a martini glass. No garnish necessary.
Algeria: Warm Grenadine Kick
Splash of grenadine syrup, splash of hazelnut liqueur, let a boiled kettle cool for 2 minutes and pour on top. Gently stir the water and syrup together whilst adding a teaspoon of malt honey.
Fresh mint is the perfect accompaniment.
Germany: Black + Red + Gold '75
35ml Gin, 20ml lemon juice, 15ml simple syrup with ice & shake together in a cocktail shaker.
Pour liquid into glass and top with sparkling wine. Garnish with hints of vanilla, strawberry and extra lemon.
Nigeria: Greens
Juice crushed white grapes, apple, cucumber, green cabbage and spinach. A little red or (if you can get hold of it) green paw paw too and a squeeze of fresh lime.
France: Victory Rose
In a cocktail shaker, add plenty of ice with 25ml sweet red vermouth, 25ml dry vermouth, 20ml Raspberry Liqueur (Chambord) & 10ml rose water.
Shake and strain into a chilled glass. Optional maraschino cherry to garnish.
Greece: Piratiko Fix
Equal parts Metaxa (7yo sweet Greek brandy) and gin to a cocktail shaker and strain like a classic martini. Garnish with rosemary and black pepper.
Costa Rica: Patria Passion
On glass filled with large ice cubes, add 50ml Guaro (Cacique liquor). fill the glass up with 50:50 coconut water and soda water and then open up the contents of a whole passion fruit - the juice and the seeds. Stir and add a few pomegranates too.
Mexico: Los Manitos
35ml Mezcal, 10ml agave syrup, top with lemonade. add chilli powder for a kick and a few dashes of Peychaud's bitters.
Netherlands: Dutch Blood & Courage
Ice stacked cocktail add 35ml gin or genever, 35ml sweet red vermouth, 20ml maraschino liqueur, 15ml fresh orange juice.
Shake then strain.
Garnish with a cocktail cherry.
Uruguay: Medio Y Medio
Fill a wine glass with half South American Dry White Wine and half Champagne. Garnish with slices of apple and for extra bite a few drops of apple bitters.
Colombia: Cool Choc En Leche De Coco
In a pan on a low-medium heat for a few minutes - 250ml milk, tbps salted butter, a little extra salt, dash of vanilla, 2 tbps of cocoa powder & broken pieces of milk and dark chocolate.
Take off heat, keep stirring for a few more mins and allow to cool. Bottle up and keep in the fridge.
Add 1 part coconut water to 5 parts chilled chocolate milk mix. We add a squeeze of agave nectar for extra sweetness and cut of coconut with shavings to finish.
Chile: Chilcano
On ice, pour 50ml Pisco and top with ginger ale. A little orange juice and gently bring the mix together. garnish with slices of lychee and orange quarter.