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There is nothing better than making cocktails at home for friends especially during Christmas. It reminds me that spare time is priceless…

Berry Christmas cocktailpicture : Vangelis Patsialos

Most of the time, bartenders create cocktails because they want to enhance their bar’s cocktail menu with a few signature recipes. Some other times the trigger that makes a bartender to design a new cocktail is a bartending competition while many fold, mixologists invent new concoctions because of a special event. This time the case was totally different: I was at home with friends and one of them had brought a bottle of the fascinating 2012 Georges Duboeuf Beaujolais Nouveau. I love so much the fresh, fruity flavour of this young and easy to drink wine, so I uncorked the bottle and I shared it with my friends. Of course, I could not resist making a cocktail. Since it was December I decided to make a Christmas cocktail  and the characteristic aromas of red cherries and strawberries, made me think of what could happen if  I would combine this non tannic red wine with genever and Dr Adam’s Elmegirab Christmas bitters. Wanna know how it tasted ? Try my recipe and let me know what you think. Here is what you have to do:

  • 50 ml Old Schiedam Single Malt Genever
  • 40 ml Georges Duboeuf Beaujolais Nouveau
  • 5 dashes Dr Adam’s Elmegirab Christmas bitters
 Stir all the ingredients over ice and strain into a chilled old fashioned glass. Add one large ice cube in order to prevent quick dilution. Garnish with two ginger candies. Drink. Eat the candies. Drink more. Enjoy Christmas with friends!

Berry Christmas cocktail

picture : Vangelis Patsialos 
Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του huntingspirits.tv. Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos
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