If you are one of those who celebrates Father’s day With a big family lunch or barbecue, you know that the toast is a great time, not only to say thank you to the date, but to wish the best to everyone present. If this Sunday, June 18, you already have the idea of what to eat ready, but you still need to define the cocktails, here are some recipes for you to bring out the bartender in you.
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To surprise him we present three different options, considering his style and personality, so you can choose the best. These come thanks to Farid Olaechea, bartender at the Qhusi Restaurant and teacher at the Le Cordon Bleu Institute.
1. Negroni for a classic and sophisticated dad
- 1 oz of gin
- 1 Oz of Vermouth rosso
- 1 oz Campari
In a mixing glass, dose the ingredients in the order indicated. Add the ice and then stir with a teaspoon for 12 seconds. Then, in a whiskey-type glass, place cubed ice and serve by straining the previously cooled mixture. To decorate you can use an orange peel.
Bartending Tips: Place the Vermouth and the campari in the fridge so that it is at a good temperature. Before decorating with the orange peel, perfume the surface of the glass and the edges.
2. Jungle Bird for an adventurous dad
- 2 oz rum
- 1 ½ Oz of pineapple juice (plain)
- ¾ ounces of campari
- ½ oz syrup
- ¼ oz lemon juice
Add all ingredients to a shaker filled with ice and shake for 10-15 seconds. In a glass on the rocks (whisker) with new ice, serve the mixture straining the ice from the mixture. Garnish with pineapple leaves, a pineapple slice, and a cherry.
Bartending Tips: It is better if we use golden pineapple for the natural juice.
3. Kiuri Cooler for a fitness dad
- 2 oz Pisco
- 4 pieces of Japanese Cucumber
- 1 Oz of Kion syrup
- ½ oz lemon juice
- ¾ oz lime juice
- 1 dash of ginger ale
In the shaker glass add the pieces of Kiuri (Japanese cucumber), the lime wedges, the lemon juice, and the kion syrup. Crush with the help of a mortar to integrate the ingredients. Add the gin and crush again. Add ice and shake vigorously. With the help of a mesh strainer, serve in a long glass with ice. At the last add ginger ale to complete the glass. Remove and decorate with a sheet or slices of Kiuri.
Bartending Tips: You can replace the Japanese cucumber with the Creole cucumber.
Kion syrup: Place white sugar (500 grams) and water (300 ml) in the blender. Blend for 3 to 5 minutes until sugar dissolves. Therefore add the kion in pieces with everything and shell. You can turn the blender on and off repeatedly to release the flavors but not the excess heat. Finally, add a splash of honey and with the help of a strainer, sift the content if you wish, you can bottle it to use it for 5 days of useful life for optimal consumption.
On the other hand, you can taste this type of cocktails and also dishes at the Qhusi Restaurant Workshop that is run by the students of the Le Cordon Bleu Institute and is located at Av. Vasco Núñez de Balboa 530, Miraflores. Find them on social networks like @tallerrestaurante.