Danne

Not really sure, but isn't it with honey?

If I can't find any Lillet. What can I use as an substitute?

Very high standard on the bartenders. They don't have to be fast, but they have to work nice. I hate when I see the bartender handling my glas at the top. That can really destroy the whole drink. And ofcourse, good snacks to every drink (not only peanuts). Glass of water. Not to loud. Pre-chilled glasses. And the best; A hot towel (yes the type you get on a airplane) to whipe your hands and face with so that you feel relaxed and fresh when you are starting your cocktail.

In Sweden we have something callet "Vargtass" (Wolvespawn), it's moonshine and lingonberrylemonade. Popurlar in the cold, northen parts of Sweden, where moonshine is very common.

I just want to give you a tip about this homepage. One of my "friends" actually. Problably the best Absinthe page I've ever seen. http://www.absinthe.se/

Sounds nice. If i would add something to your drink i would add: Fresh strawberries, Muddled in the shaker. The syrup Gin Lemonjuice and maybe a dash of angostura bitter. Shake and dubble strain into cocktailglas. This one i really rekomend you to try: 1part Rasperry rum 1part Apple rum 1part Basilsyrup (depends on how strong u made it) small pice of chilli. squeze of lime. Muddle the chilli in a shaker, shake with ice, Strain into whiskyglas, top with soda. If you are going to try to make a new syrup i would recomend you to try it without blending the leaves. They becom a littel bit tart when they are getting destroyed.

What is and "French Drip spoon"? The same as an "Absinthe spoon"?

I really like to muddle some lime, lemon and grapefruit in a dubble whiskyglas, ad campari, sugarsyrup and crusshed ice. Very easy, very nice.

I hade a chat with some guys from the Absolut company, we talkt about the ANO, and they didn't tell me anything about mango and black pepper, they told me that it was flavoured with "tropical fruits". Their new vodka will be "Absolut Mango", I think that it's in feburay.

Can anonye still get a hold of the Absolut New Orleans?

Prepare a Caramel sugarsyrup. 2 parts sugar 1 part water 1 vanilla pod. Put the water to boil. Melt the sugar in a pan. Just when it turns brown you pour it into the boiling water (carefull! dont get it on yourself, its really hot, so be really carefull). Cut the vanilla and throw it in there. Let it boil for a couple of minutes. Let it cool and strain. the drink: Muddle ½ a green aple with 1 lime wedge in a shaker. Add your spirit (I've used Vanilla vodka and calvados, both works verry nice), take what you like. Add The caramellsyrup. Shake and doubble strain into a cocktailglass.

Could anyone help me with a Tobacco liqour? We dont have it here in Sweden. I problably have some fun stuff that you have some troubble finding..? please Message me.

My boss asked me to create a drinklist for a special party. He told me to think about the caipirinha and Mojito. So a drink menue with drinks that contain muddled friut, alcohol, something sweet and cruched ice (and some sort of soda for longdrinks). Well I've got some simple ideas, Changing the Liqur, changing the sugar to some flavored sugar syrup and changing the friut. I just wanted to check with you guys (and gals) and see if you got any recipes that are really exiting and works really well. We have allot of booze in the bar (my favourite for the moment is Minttu, a mintliqueure 50% alc) and a lot of syrups. The fruit we are worikng with is lime, lemon, orange, raspberries, blackberries, strawberries. So nothing really exiting. And ofcourse we can make all the different simplesyrups we want. The bar is in a skislope, so im not really so found of the cruched-ice-drinks. But hes my boss hehe.. Ive just started whriting on the list and im only on some different spirits. If you got some thing more exiting recepies please hit me. I would really appreciate it!

Does anyone know if there´s a name for the shot B-52 (kahlua, baileys and cointreau) if you add milk and make it a longdrink? I just want a good name for this longdrink, so is there already one or should I make one up?

I've got an old bottle of Grand Marnier and I don't like it... I've tried drinks with cointreau and used G.M instead of the Coin.. but I think that the drinks with cointrau is much better.. Anyway, can you help me with some recepies of your favourite drinks with G.M? What taste do you think it works greate with? I've been experimenting with milk and it's not bad.. but not that good either... So please give me some drinks och ideas so that I can get some inspiration.

Well, I've said before that I can send some punsch to the US but didn't succseed to do it I feel that i have to help you with some recepies. First of all, I don't drink punsch but I've tried to find some stuff in swedish and translate it here. 1: (this is a HUGE recepie, you'll have to calculate for yourself) 55 liter arrak 60% 46 liter sprit 96% (plain alcohol) 78 kg socker (sugar) 157 liter vatten (warm water) 4 liter rhenvin (rhenwine) kulör (some foodcolour) 2: 2.6 liter hett vatten (warm water) 0.66 liter arrak 2 hg socker (sugar) 5 - 6 citroner (lemon) "Härpå rifwes muskått" (old swedish for nutmeg) this is old punsch, in the recepies it says around 1750. I'll try to get some more up to date soon. but right now I Have computerproblems.

I always use limejuice in my daiquiris but now some of my friends says that it should be with lemonjuice. I defend myself by saying that lime is more common in cuba, and therefore the original recepie problably was with limejuice. So I'm right when I use limejuice.. Just wanted to check out your thoughts? Am I right or wrong?

a while ago I made cardamom syrup. I made a caipirinilla* and instead of using gommesyrup i used the cardamom syrup, I aldo added some gingerjuice... me and my guests liked it alot! caipirinilla lime gommesyrup vanilla vodka (I always use Koskenkorva vanilla, it's so much better than smirnoff or absolut, koskenkorva is from finland so i don't know if you guys can find it.. anyway..) kruched is make the drink exaktly like a caipirinha. so I think that kardamom works well with lime.

yes, it was the dessert, I think that a cocktail is easier and makes more of a conversation than just some scoops of ice-cream. I was trying to get some type of drink that is related to golden cadillac, brandy alexander those types of drinks. and yes there was more ladies than men.. at least after the cocktail.. hehe.

thanks for the answers guys! but i went my own way with equal parts of kaluha and frangelico, topped with light whipped cream.

tomorrow I'm going to have some friends over for dinner, as dessert I would like to make an after dinner cocktail. this is an easy task, but if I don't want to use alexander, grasshopper, godmoter, golden cadillac (and so on about the clasics) what do you think is nice? do you have a favourite afterdinner cocktail? right now I'm trying to make something with strawberry liqueure.. it dosn't go as I please. som I'm turning to you guys, I hope you can give me some new inspiration.

It's never been out of production, I just think that it's not that comon to use it. It's produced in Denmark, and I guess that if the market in the US is not big enought.... problably costs a lot to shipp just a few bottles. What do you use yours fore? I only use mine in the Singapore Sling.

A friend of mine asked me about making him a gin cocktail that he had not tried before. He usually drinks different kinds of gin cocktails, så I can´t just do something common. It's not a big task, but the first thing that came to my mind was something with strawberries and basil. I know I've read about it some where. I've tried some different cocktails now (even though it's not season for strawberries) but I don't think it's blends good enought. The flawors don't mesh well together. Can someone give me a tip on proportions? I was thinking of going with Gin (the only gin I have to work with is Plymouth) fresh strawberries fresh basil fresh limejuice simple sirup. Anyone wanna give me a hand?

I´ve never had my Bailey´s or Dooley´s in the refrigerator, I always keep them both in a shelf. Never had a problem with them and they´ve both lasted more than a year for me. I've often heard that I should keep them cold, but I don't think it's necessary.

Actually I just want to find out what drinks I can make, so you can say that it's a test and philosophical reason. I think it's really fun but now I'm stuck on tequila.