This is different from the other cocktail – Victoria’s secret. There are a couple of variations in the ingredients of the cocktail used by different mixologist. I used equal parts of Vodka, Cointreau, Peach Schnapps and Cranberry juice.
One variation is to use Rum and Amaretto instead of Cointreau. This drinks usually has no garnish.
In the past, I have made a few variations of this gin based drink – Viking Corpse Reviver #2, Cutch Courage Corpse Reviver #2, and the storied Corpse Reviver #2 from London that was rumored to be an antidote to a hangover.
This one is a slight variation – this uses 1.5 ounces of brandy, 0.75 ounces of cognac and 0.75 ounces of sweet vermouth. (Some use apple brandy instead of cognac)
Picked this cocktail up from The Cocktail Project. Three parts bourbon, one part sweet vermouth, Angostura bitters with muddled lime, lemon and orange.
The muddling of lime, lemon and orange is done separately in the glass itself. The bourbon, vermouth and bitters is shaken with ice separately and then strained into the glass.
Five years back, I had made this drink for the first time. The ingredients are such that they leave a fairly pronounced length and after taste. Tried it again today. Some bartender’s suggest sherry instead of raspberry liqueur.
This would be 3 ounces of vodka with half a teaspoon each of absinthe, sweet vermouth and Chambord raspberry liqueur. It is best to shake it with chipped (or crushed) ice instead of ice cubes. Cooler and little more dilution brings the ingredients to the palette better.
That was an interesting name for a drink. I always thought a balalaika is one of those Russian triangular looking guitar like instruments. The drink though is a variant of the grand old Sidecar.
The original formula called for equal parts of Vodka, Cointreau and Lemon juice. I do not enjoy tarty drinks too much. So, went with a 2:2:1 combination. That was just about right for me…
