THIS IS WORLD CUP!
WOW I cannot wait for this match to start! Germany – a destructive football scoring force, vs Argentina – a defensive, yet incredibly quick and accurate striking team.
Who will win? The final drinks decide!!!
For both Drinks, I had to break out some think tank of how to go about each, and stay close to what I have been doing thus far.
With the German cocktail, we again have a return visit with Jagermeister, but this time twisting it into a dessert cocktail! Yes, I said dessert. And if you love dessert as much as I do, then you know what German Dessert I am aiming for – German Chocolate Cake!!
When I took on baking when I was in high school (Don’t know a woman who doesn’t have a sweet tooth, plus, I love eating dessert – glad I do not look it), this was one of the 1st items I tried to make, because it is so damn good and I wanted to master the recipe so I could make it anywhere I ended up – home, friends, girls house, grandparents, etc.
I would say it is much easier (and faster) to make the cocktail version of this drink nowadays.
German Chocolate Cake:
- 1/2oz Jagermeister
- 3/4oz Dark Creme De Cacao
- 1/2oz White Creme de Cacao
- 1/2oz Chocolate Syrup
Shake all ingredients well with ice and pour into Cocktail glass. I did not do it, but can certainly garnish with chocolate flakes and coconut flakes even. Maybe next time an icing rim!
I think that dessert cocktails are great when done well (epic failures when not) and, I like how this cocktail does what I set out to do, and uses the Jagermeister in a way for kick and also the spices that get added to cakes in general, making them that much more delectable.
For Argentina, boy was it a struggle to come up with an appropriate drink not only with the Wine-based challenge, but also with just getting that feel of being a finals worthy drink.
I spent all night re-doing different recipes, until a comment made to me started to stick – what about a Sangria style cocktail? How do I encompass Sangria however, without making actual Sangria (I have one almost at all times prepped, but still)?
And then it hit me – yes, the way to go is via friggen Syrups! I’ll save the full rant for later, but I do not believe in making syrups out of whatever just because we (Mixologists) can make them out of practically whatever.
So what type of Syrup did I make? WINE SYRUP! Yes, to make a Sangria style and flavored cocktail, I made a wine syrup, and I must say it is incredibly good, and I am satisfied I went this route. So here I present, El Corazon de Argentina.
El Corazon de Argentina:
- 3/4oz Malbec Concentrated Wine Syrup
- 3/4oz White Rum
- 1/4oz Orange Liqueur (Gran Marnier)
- 1/2oz Malbec Wine
- 1oz Orange Juice
Shake all ingredients with ice well and pour into cocktail glass. Enjoy with or without any fruit garnish the heart desires. Nearly dessert like!
For this I should note I made closer to wine molasses than syrup, as I wanted to maintain a heavy wine flavor, and thus added more wine back into the cocktail. For the syrup, I used equal parts wine and sugar; bringing wine to a boil, adding sugar, stirring a bit till mostly dissolved and simmering over low heat for 45 minutes, stirring every so often.
So will the Germans have their cake and eat (drink) it too, or do the Argentinians, heart and all, win out!??
Here is to a fun month and a ridiculous amount of custom cocktails in such a short amount of time. I hope everyone enjoyed World Cup 2014 as much as I did for the month.