By Salvatore Calabrese
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Strain into a cocktail or small wine glass. Bottoms Up One from the late 1940s. A rich and powerful drink to sip, and when you see the bottom of the glass, it’s time to retire to bed. Van der Hum, a tangerine-and-orange-flavored liqueur from South Africa, gives this drink a unique flavor. 5cl heavy (double) cream 1 free-range egg yolk dash grenadine Pour all ingredients into a shaker with ice. Shake. Strain into a cocktail glass. CLASSIC COCKTAIL Brandy Alexander By far one of the most sophisticated after-dinner drinks, this was at the height of its popularity in the heady 1960s and 1970s and is still popular.
Some fruit juices also add sweetness. A Piña Colada tastes sweet because of pineapple juice and coconut cream. SHARPNESS is a flavor that causes you to smack your lips after a sip. Sharpness refreshes your taste buds more than other flavors. Any recipe made with fresh lime or lemon juice will taste sharp, as will a recipe containing raspberries, which have a distinctly sharp taste. Cocktails with a sharp flavor include the Margarita. SPICY COCKTAILS are those with a hint of cinnamon or nutmeg, or other such spices.
DASH POURER Use for drops and dashes of bitters and some liqueurs when floating them. GRATER Use to dust a drink with chocolate or nutmeg. ICE BUCKET AND TONGS Make sure the bucket is wide enough to hold lots of ice. Use the tongs! ICE SCOOP Use to add ice to a shaker or blender. JUICER Important for making fresh grapefruit, orange, lemon, and lime juices. MIXING GLASS Used for mixing two or more ingredients with a barspoon. MUDDLER Use to mash sprigs of mint or berries into a pulp in the bottom of a mixing glass or an old-fashioned glass.