CLERICO | Cómo hacer Clericot - CUKit!
Hoy mostramos cómo hacer Clericó, un clásico para la época de fiestas en nuestro país ya que estamos en pleno verano y esta es un cocktail bien fresco y frutal.
Este Clericot se puede hacer también con un Vino Espumante o Vino Tinto, quedando muy similar a una Sangría.
Ingredientes
- Vino Blanco Dulce 750 Ml.
- Durazno 1 u.
- Frutillas 2 u.
- Naranja 1 u.
- Damascos 2 u.
- Manzana Roja 1 u.
- Menta 1 rama
- Hielo
*Se necesita una Jarra de 1 litro o más.
- SUSCRIBITE haciendo click acá ????????
- Si te gustó la receta podés ayudarnos con un Me Gusta ❤️ y compartiendo ✈️
#Clerico #Vino #Frutas
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In Search of the Ultimate Whiskey Sour
???? Check out my top 20 tips for making better drinks at home:
Whiskey Sour - A Brief History: The whiskey sour was first seen in print in Jerry Thomas’ 1862 book The Bartender’s Guide ( but of course it had been around some time before Jerry’s book. Jerry’s recipe called for a wine glass of bourbon or rye, the juice of half a lemon and a large teaspoon of powdered white sugar dissolved in sparkling water. It was served in a claret glass and garnished with berries. The drink evolved and the egg white component was added later but is often referred to as optional.
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Who says it’s the Best Whiskey Sour Recipe?
PunchDrink.com sought out the Ultimate Whiskey Sour recipe by inviting 17 of America’s best bartenders to submit their finest recipe for the Whiskey Sour—then blind-tasted them all to find the best of the best.
Nearly half of the drinks submitted were served on the rocks, and many called for the addition of an egg white.
The top 3 whiskey sour recipes shared several common attributes; they called for 60ml (2 ounces) of whiskey and made use of egg white for added texture. The top spot was taken out with a rye whiskey based sour that had the unorthodox addition of orange juice whilst my personal favourite took out the Bronze.
WHISKEY SOUR #3 (by Neal Bodenheimer) -
Neal's recipe is my personal favourite of the 3 finalists. Using a Bourbon Whiskey base makes it the sweeter of the 3 but boasts fragrant aromas from the mist of Angostura bitters which finishes off the drink nicely.
INGREDIENTS
- 60ml Evan Williams Single Barrel Bourbon (2 oz)
- 22.5ml Lemon Juice (0.75 oz)
- 22.5ml 1:1 Simple Syrup (0.75 oz)
- 15ml Egg White (0.5 oz)
- 1 Spray of Angostura bitters
WHISKEY SOUR #2 (by Erik Adkins) -
Erik's recipe is slightly more acidic than the other 3 finalists, I felt that the balance was slightly off (personally). The recipe calls for a Bourbon Whiskey and is close to what would be referred to as a traditional Whiskey Sour.
INGREDIENTS
- 60ml Buffalo Trace Straight Bourbon (2 oz)
- 22.5ml Lemon Juice (0.75 oz)
- 15ml 1:1 Simple Syrup (0.5 oz)
- 15ml Egg White (0.5 oz)
WHISKEY SOUR #1 (by Dan Sabo) -
Dan's was a very close 2nd place in my books. It calls for a 100 proof Rye Whiskey along with higher portions of citrus and sweetener to retain balance of strong, sweet and sour. The unorthodox yet welcome addition of a small amount of orange juice contributed a sweet, softer acidic component.
INGREDIENTS
- 60ml Rittenhouse Rye 100 Proof (2 oz)
- 30ml Lemon Juice (1 oz)
- 15ml 2:1 Rich Simple Syrup (0.5 oz)
- 15ml Orange Juice (0.5 oz)
- 15ml Egg White (0.5 oz)
Music by Chillhop:
0:00 Intro
1:06 Whiskey Sour (3rd)
4:45 Whiskey Sour (2nd)
7:35 Whiskey Sour (1st)
11:11 Comparison
14:09 Question of the Day
Gluehwein Recipe - How to Make Christmas Hot Wine
European Christmases are not complete unless they have hot mulled wine. Here we go through the recipe & making Gluehwein or hot mulled wine like you would find at any European Christmas market, whether it is Munich, Germany, Paris, France or Prague, The Czech Republic. A Quintisential part of Christmas in Europe. Enjoy and Merry Christmas
Recipe Credit: Reva Ehmen
Gluehwein – Germany and Austria
Vin Chaud – France
Vin Brule – Italy (burnt wine in French)
Gloegg/gloegi – Scandinavia
Hot Wine/Mulled Wine – UK
Karstvins – hot wine/ Latvia
Vinho quente – hot wine
Caribou – mixed with maple syrup and hard liquor (Quebec winter carnival)
Wassail – by Reva Ehmen
Ingredients:
1 Cup sugar
4 inches stick cinnamon
3 lemon slides
¼ cup water
6 cups dry red wine (use a claret or bordaux or burgundy)
2 cups unsweetened ineapple juice
2 cups orange juice
1 cup dry sherry
Directions:
In a small saucepan combine sugar cinnamon, lemon, slides and water. Cool & stick in oven 3-5 minutes or until sugar dissolves. Strain to remove spices and fruit. Keep warm. In large saucepan heat warm but do not boil remaining ingredients. Combine with spiced syrup. Ladle into warm mugs. Serve immediately.
Copyright Mark Wolters 2015
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Turning it Up in the Parlor: The Little Talked About History of Women in Cocktail Literature.
Happy Women’s History Month!!! Did you know that the first cocktail book came out in 1862? Did you know that women were writing about drinks way before then? Check out the episode to learn more, and to discover the importance of the woman in the photo, Isabella Beeton! I’ll also be making a popular Victorian era cocktail, a Claret Cup. Here’s the recipe:
Claret Cup
5 oz soda water (I recommend Fevertree)
1 Tbsp powdered sugar
.25 oz Luxardo Maraschino
5 oz of a red Bordeaux wine
Mix powdered sugar and soda water in a wine glass. Stir until dissolved. Add other ingredients then fill with crushed ice and give it a little stir. Garnish with a lemon peel and some freshly grated nutmeg.
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Thanks for watching!
Selected Reference Materials:
PDF of Mrs. Beeton's Book of Household Management
“The Secret Life of Mrs. Beeton” Masterpiece Theatre
Thanks very much to Bryan Bell for filming and editing,
And to Rod McComber for the intro.
How to Make Claret Punch / Cocktail Recipe - Inkwell / The Simple Man
This time we're featuring the Claret Punch. Some call it the Claret Cup, though and it was an English favorite in the late 1800s. It's a fairly simple concoction that may seem a bit like a Sangria to you. Although it's similar, the Claret is different in that you can change it up in many different ways to adjust it to your liking, whereas most folks add fruit to a bottle of super sweet Sangria. This classic cocktail gives you, the bartender, a choice to make it as you wish. It's perfect for early spring.
How to Make The Cucumber Basil Gimlet - Best Drink Recipes
The classic cocktail gets a fresh-produce boost.
The gimlet is a cocktail made of gin or vodka and lime juice. A 1928 description of the drink was: gin, a spot of lime, and soda.[1] The description in the 1953 Raymond Chandler novel The Long Goodbye stated that a real gimlet is half gin and half Rose's lime juice and nothing else.[2]
For the vodka gimlet, replace gin with vodka.
A very similar cocktail using rum instead of vodka or gin—as well as fresh lime juice—is the daiquiri.
A recipe appears as early as Pamphlets on Biology: Kofoid collection - Page 129 in 1852 (dr goodeve chuckerbutty on cholera - ordered gin mixture)
ordered gin mixture (gin, sugar, water, lime juice) every four hours.
Lime Cordial is called for as early as
Because I've not been there before: Being extracts from the ... by Oswald Lewis in 1929
You take a claret glass, half fill it with gin and lime- juice in equal proportions (fresh limes with a little sugar added for choice, otherwise lime-juice cordial), fill it up with crushed ice, stir, and drink through a straw.
Gimlet himself appears in literature in
First report of the Royal commission on opium: with Minutes of ... - Page 95 by Great Britain. Royal Commission on Opium, Lakshmiswar Singh (maharajah of Darbhanga), Thomas Brassey Brassey (Earl) in 1894
Surgeon-Major Gimlette, MD, called in and examined. Surg.-Maj. Gimlette, MV 7 Feb. 1894. Surg.-Maj. Gimlette