This cream liqueur is prepared with a blend of premium vodka, quality Dutch cream, and best selection of Belgian toffee. It was launched in 2000, and it is produced by the family company BEHN in Eckernförde. Dooley’s is bottled at 17% ABV, and though it is best enjoyed neat over ice, it also incorporates well into a variety of cream-based cocktails.
Apart from the original toffee variety, Dooley’s comes in licorice, egg cream, and white chocolate flavor.
This popular German herbal liqueur was developed in 1934 by Curt Mast. He created the base of the drink with 56 different herbs, roots, and fruits that are macerated in a combination of alcohol and water. The procedure is repeated several times, and the drink is left to age in oak casks before it is combined with alcohol, caramel, sugar, and water to achieve a drinking strength of 35% vol.
Since Mast was a hunter, he drew the inspiration for the now classic Jägermeister logo—a stag with a glowing cross between its antlers—from the tale of St. Hubertus, the patron saint of hunters. Nowadays, Jägermeister is a renowned international drink that should always be served ice-cold and is predominantly enjoyed as a shot, but it can also blend well in cocktails.
MAIN INGREDIENTS
Gin Basil Smash is a contemporary classic created in 2008 by Jörg Meyer at Le Lion in Hamburg. The cocktail combines gin, basil, lemon juice, and simple syrup. To make the cocktail, basil is first muddled with lemon juice and simple syrup in a shaker.
Next, gin and ice are added to the shaker, and the combination is shaken until chilled. The cocktail is then strained into an old-fashioned glass filled with fresh ice and garnished with a basil sprig. Gin Basil Smash was inspired by Dale DeGroff's Whiskey Smash, the whiskey-based cocktail from The Bartenders Guide.
Bock beer is a German bottom fermenting lager that nowadays comes in a wide range of sub-styles. Traditional versions may range from golden to amber, and sometimes even dark brown. They are typically lightly hopped, rich, creamy, smooth, and malty, with toasty and occasionally caramel notes.
Alcohol content falls within the ABV range of 6.3 to 7.6%, and the beer is traditionally served in a tulip glass. Its origin dates back to the fourteenth century and the city of Einbeck where the beer was brewed by certified master brewers who followed a unique set of quality standards which were established by the city council.
VARIATIONS OF Bock
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