COCKTAILS

Rye Whiskeyor Aged TequilaSimple SyrupPeychaud’s BittersAbsinthe Rinsed EiskugelLemon TwistRye WhiskeyVermouth Antica FormulaBenedictinePeychaud’s BittersAbsinthe Soaked EiskugelLemon ZestEgg WhiteRye WhiskeyPort WineLemon JuiceSugarDry GinDubonnetCherry BrandyFresh Orange JuiceSAZERACCOCKTAIL.CREOLECHRYSANTHEMUMCOCKTAIL.(Interpretation)ELK’S OWNCOCKTAIL.WEDDINGBELLECOCKTAIL.*This is where the Creole Cocktail and theChrysanthemum Cocktail meet.

he Traveling Mixologists will givecredits to one of the most importantEuropean barbooks, The Savoy CocktailBook. Written by legendary barmanHarry Craddock and first publis-hedin 1930, this book madeEurope the epicenter of cock-tail culture in the 30`s andgave important influencefor future generations of bartenders all aroundthe globe. Duringtheevening they willbring back longforgotten concoc-tions and a fewones alteredto be suit-able forthe 21stcentu-ry.

www.traveling-mixologists.net

Cognac is the original basis for the Sazerac. All right,then Cognac or Whiskey. Using both is a cheat on history.Straight Rye or Straight Bourbon would be the choicesfor Whiskey.

*This one is for Bastian, who asked Nina to marry him.The answer is »Yes«!

COCKTAILS

Lemon Juice, SugarOld Tom GinSoda WaterSymple SyrupMaraschinoLemon JuiceSanta Cruz RumChampagneOld Tom GinMaraschinoLemon JuiceOrange BittersLime JuiceChartreuse VerteDry GinMaraschinoBrandy, CuraçaoMaraschinoVanilla Ice CreamChampagneFruitsDry GinBenedictineLemon JuiceBittersCherry BrandySoda WaterTOMCOLLINS.SANTA CRUZRUM DAISY.CASINOCOCKTAIL.SPRING FEELINGCOCKTAIL.(Interpretation)SOYER-AU-CHAMPAGNECOCKTAIL.STRAITSSLING.The RealSingapore Sling.

2COCKTAILS

OLDFASHIONEDCOCKTAIL.RUBYFIZZ.Dark Spirit of ChoiceSimple SyrupAromatic BittersOrange PeelLemon JuiceSugarEgg WhiteGrenadineSloe GinSoda WaterNEW ORLEANSGIN FIZZa.k.a.THE RAMOSGIN FIZZ.TROPICALCOCKTAIL.Lemon/Lime JuiceSugarEgg WhiteDry GinOrange Flower WaterSweet CreamSoda WaterAromatic BittersOrange BittersCrème de CacaoMaraschinoDry French VermouthThe idea of bringing egg white, lemon and creamto form a foamy Juniper-Meringue topped withfleurs d’orange was far to gelataria-styled for aNegroni-on-the-Rocks drinker. For the Gin-Tastic night on 1stFebruary 2007, Jörg proposedthe Ramos as elementary. This precedent hadconsequences in the foundation of »The TravelingMixologists« and established the »Ramos Gin Fizz«as our first signature drink.