If you are planning a fashionable party or you need to add variety to the menu of alcoholic beverages - make a cocktail, because each of them is an original and tasty drink. And if you want to surprise guests and impress them, you can prepare cocktails yourself.
Pick your recipe
You will need
-
- 20 ml of absinthe;
- 20 ml of Cointreau liquor;
- 20 ml gin;
- 20 ml Triple Sec;
- ice.
Instruction manual
1
In case you have a shaker, mix the components according to the scheme described below. Fill the glass part of your shaker with ice so that the container is на full.
2
Start pouring the right ingredients. The sequence of adding drinks is as follows: the first is absinthe, then Triple Sec liqueur, then pour in Cointreau liqueur and the last - gin, i.e. from cheap to more expensive. This sequence is recommended by professionals.
3
After all the ingredients are added to the shaker, transfer the resulting contents from the glass to the metal. Mix the ingredients by shaking for 10-15 seconds. If you have many guests or visitors in the bar, and the lid from the shaker is lost somewhere, use your own palm or a glass stand.
4
Remove the glass part and strain the drink through a strainer or with a knife into the cooked serving dishes. If you have highball or old-style glasses, do not strain the ice.
5
When you don’t have a shaker, but there is a special glass for mixing, place all the ingredients in it in the order indicated in the steps above and mix with sharp circular movements. Since the ingredients of blanche are not very complex in consistency, this method of mixing is quite suitable.
6
Prepare glasses for serving guests. In clean portioned glasses, wipe the edges with a slice of lemon or orange. Submerge carefully in a salt container if the rim is processed with lemon or sugar, if orange. But do not push the edges of the glass too deep, ugly lumps may form. This technique is used to give a rim resembling hoarfrost. It looks pretty elegant.
note
Serve the drink as soon as it has been prepared; aroma and taste may deteriorate with prolonged interaction of the ingredients.
Useful advice
Blanche can be served with fatty meats, as well as caviar and fish.