There is a big variety of different mints which includes cross-bred mints, and ones that are more similar. Common to them all is that they do not (entirely) taste the same. I therefore set myself to examine the mint I like best, seen on taste, smell, and reproduction. In the past few months I have collected the various mints I passed, which means in this post I address the following mints: Moroccan mint, Swiss mint, mint and Kruse Garterens mint.

Moroccan Mint:
When purchased at the store, is often quite tenuous in its flavor and without vigor. After a month in the window with potting soil and light, one obtains, however, a stronger mint flavor. Visually, one of the nicest mints if you ask me.
Swiss mints:

A mint with smooth leaves, and as time goes by when its planted, the leaves turn more and more purple on the underside. Each blade has a very intense flavor, as if there is more oil in the mint in relation to other varieties of mint. It grows incredibly quickly, and clearly is the easiest mint to have in the window garden.

Mint:
The classic mint, often cheap in the city, due to being the most widely used mint in wholesale joint, that the mint bars and cafes are buying. Grows easily and quickly, but is hard to find as a pot plant in retail trade.

Gardeners mints:
When its bought in the shop, it is very fragile and is not particularly strong in taste or smell. After a few weeks of transplantation it is still a weakling, which I can not get as much life in. The taste is more anonymous, and is used to make a mojito.

Nutritional information per 100g: (which is very mint)
Energy: 70 kcal
Protein: 3.8 g
Carbohydrate: 14.9 g
Fat: 0.94 g
Dietary Fiber: 8.0 g

Which mint is best?
It is certain that the flaccid “Gartner mint” comes last on the list but the last three are all good.  I like the Swiss mint especially, for its easy just to grow and spreads like lightning speed. One can easily get to use a lot of mint, which obviously a relevant factor too. But I am not so crazy about the slippery leaves, which are rather like decorations, so I prefer to use Moroccan mint. I have mixed the moroccan mint with experience when it comes to reproduction. It may go a little slow.

Any bartender with respect for himself knows that they have a variety of tools to present their cocktail best. One of these tools the flair in the presentation of their cocktails, and another is professional knowledge of the ingredients. However, the tool that I will touch on this article is garnish.

Garnish is like cherries on top of a cake. In Danish, garnish is best translated to “decorate”, so one can garnish a cocktail. Many have probably seen this by an umbrella in a drink, but, that belongs to the 80s and we are now in the 21st century. Therefore, now there are a myriad of ways to compliment a drink as best as possible since garnishing a drink has matured.  In another article on this page is one of the latest trends of garnishment, molecular mixologi. This is a very advanced process and therefore requires some preparation.

I will focus on garnishments that are accessible to young bartenders. First and foremost, you must use the right tools to make the perfect garnishment:

Lemon Peeler: A bit like a potato peeler in appearance and is used to peel the lemon / orange flakes or ratchets. This is used for example, to make an orange twist or lime spiral.

Sets: Used to make small figures of flesh. For example, this is used to make melon beads.

Channel Knife: Used like the lemon peeler and also used to peel the fruit, but the channel knife does it in finer ratchets and makes it easier to make large fruit spirals.

Peeler / Zester: Used to tear citrus fruits to make fruit strips

Cutting board: A must to protect the table and avoid having to clean more than necessary

Sharp kitchen knife: Used for the most basic garnishment such as cutting lime
Cocktail Spear / Toothpick: Drilled through the fruit to hold several fruits together, for example. orange flags and olive skewers

With all the equipment there so many opportunities to express ones creative side. For starters, you can make some of the classics within the garnishments:
Orange Twist:
1 orange
1 Lemon Peeler / Kitchen Knife

It is important to have a very fine orange, as it should be as attractive as possible. Add peeler / knife flat against the orange at the bottom and begin quickly to run it through the outermost of the shell and it is important not to get the flesh with it.  The orange twist should never be wider than 2cm and no thinner than 1cm. Used for example. to: Mimosa and Negroni.

ATTENTION! The orange twist can twist in dark rooms for oil, which simultaneously set fire to in order to “flame” orange and provide an impressive visual look! Most often rubs against the glass edges to increase the taste and scent experience when twisted on the glass top for flavor.

Olive Spear:
3 Olives
1 Cocktail Spear
Take the 3 olives and plug them across the cocktail spear. It is important to put them close together to give the best presentation and since there is little left of the length of the cocktail spear one can also easily peel them off if he does not want to drink it with olive skewer in.

Pineapple Flag:
1 Pineapple
1 Marachino cherry
1 Cocktail Spear
1 Kitchen Knife

Start by cutting a pineapple right. This is done by cutting a slice of pineapple (about 1cm thick) and then cuttin it into 4 equal pieces or 1/4-del of. The pineapple can sit on the side of the glass and is cut to a scratch in the center of the disc pineapples. It is also VERY important that the fruit is not overripe, so the flesh can not endure resistance.
Finally put Marachino cherry on the outside of pineapple slice with cocktail spear. This garnish is used particularly to: Mai Tai, Zombie, and June bug.

Lime Wheel
1 Lime
1 Kitchen Knife

Lime disc is one of the most popular garnishment and is probably one of the easiest. Cut the lime in two lengthwise. Take half the lime, place it “on the stomach” and cut in half and again at each of the two quarters of lime. There are thus 8 lime slices from 1 lime fruit. As I said, lime slice is one of the most used garnishments, here are just a selection of cocktails with lime slices: Cuba Libre, Moscow Mule, caipirinha, Caipinoshka and Fidel Castro
ATTENTION! Lime disks are also used in many of the characteristic muddlede cocktails, for example the Mojito

Lemon Spiral:
1 lemon
1 channel knife

Place channel knife at the bottom of the lemon and begin to peel spiral across the lemon to get as much “curl” of the spiral as possible. The coil should be 1-1.5 cm wide. When it has finished put it down so that the coil is only equal to the glass, the remainder being out of the glass. Lemon Spirals are used in: French 75 and Horses Neck

Melon Balls:
1 Melon
1 sets
1 Kitchen Knife

Melon balls found in so many places yet, but since you can use broadly all the melons, it is possible to find the color melon you most want to compliment your drink. The melon balls give a unique appearance to drink and can easily impress people because of creativity. Start by cutting the melon lengthwise and scrape out the seeds. After this, all the pulp are free. The idea is to make the balls as round as possible. This is done by a flick movement – much like the way you make ice cream on. Used for example. to Melon Daiquiri

ATTENTION! It is in addition to the pouring liquor melon beads, for example. triple sec and / or a flavored vodka and some juice, and then put it in the freezer and make “drunken melon balls.” They may, for example. can be used for the appetizer or to complement to a dessert

Hej allesammen! Hi all! My name is Mathias Trier Mortensen and lives and works in Odense. In my student days, I took the EBS course in Kos and since then I have been fascinated by bartending profession. On weekends I work at Club Retro in Odense, Denmark

In the 22 previous James Bond films, we have seen six different actors play the main character, ten different brands of cars, and a new version of the hottest female villain in each of them; however, martinis  have always remained the same, which for many has been the 007′s signature, and has helped the drink to achieve the fame that it now enjoys. I am talking of course about vodka martinis, “Shaken, not stirred.” And although it is debatable whether martinis really should be made with vodka or gin, it’s still a fact that James Bond fans from all over the world know the spy on his signature cocktail. And although the cocktail in each episode and each of James Bond novels ‘twisted’ a bit, (such as in the recent film version where Daniel Craig orders a Vesper Martini), it is still a martini, which is his signature in the film.

Thanks to a so-called product placement agreement with the Dutch brewer Heineken, there will be at least one scene in the movie Skyfall  in which Daniel Craig aka James Bond asks the bartender for a Heineken.

Heineken, according to various sources, had a solid partnership with James Bond producers over the past 15 years. It’s also impressive that Heineken has managed to get James Bond to drink a Heineken before his vodka martini. How it will affect the James Bond fans is still uncertain, but we doubt, however, that Heineken will acquire the same familiarity with James Bond-branded fans as martinis have achieved.

Elegant, Simple, refreshing, and quite lovely, this is the Pot of Gold. It may only have five ingredients, but these are some intense flavors that work extremely well together. Reading this recipe, you may think that it is a gentle, sweet drink, that is until you get to the ginger beer. It is this addition that really kicks the flavor up to a new level of interest.

I found that I prefer this made with St. Germain over an elderflower syrup, though the drink made with the syrup by either Darbo or Monin were very good as well. Which you choose to use may just be a matter of what is on hand. For a springtime drink (St. Patrick’s Day and not), this is a gem that will soon become a favorite.

Pot of Gold Ingredients:

• 2 oz Voli Lyte Vodka
• 1/2 oz Elderflower syrup or liqueur
• 4 chunks cucumber (inch thick)
• 8 fresh mint leaves
• Ginger beer
• Mint and cucumber for garnish

The Irish Trash Cann:

If you are one of those, who just wanna get hammered, but still want it to taste good, we can recommend “The Irish trash Cann”
It’s actually quite brilliant drink, what you need is:

• half oz of Vodka
• Half oz of light rum
• half oz of Peach snaps
• half oz of Blue curacao
• half oz of Triple sect
• half oz of Gin
• Redbull

Denmark’s third largest city have got their first real cocktail bar and it looks like it is here to stay. Art Bar is strategically located in Nørregade between the trainstation and town center, so people can easily get out of town from and find the delicious cocktails. The device is made by the design artist Jimmy Birdy, who is known for his characteristic street art. This in combination with house / lounge music gives a feeling that urban culture is to make the place unique to Odense.

In bartending and cocktail terms, Odense has always been lagging a bit behind the other bartender monopolies, Copenhagen and Aarhus, but with Art bar there is a chance for native of Funen also to get the opportunity to experience the magic behind such cocktails as; Hemming daiquiri, appletini or an original Old Fashion.

Art bar’s manager Casper skov Hansson says to DrinksMeister that of course it will be challenging but also exciting to see how and if, Odense will receive their new cocktailbar, which will try to catch up with, among others Ruby’s and 1105 in Copenhagen. There are more and more people, who have been asking for a place here in Odense that can deliver a cocktail of high quality so we are confident that Art Bar will be a success.

Besides a nice ambience to Art Bar including offer a range of delicious drinks from their drinks menu which are all adapted to hit all kinds of guests they could get. In that way there is something for every taste. Among other things, I recommend these:

Singapore ginsling: Delicious variant of the original Singapore Sling, where they will have put your own stamp on the cocktail to adjust it, the more modern audience.

Yum yum Special: Is made with light rum, coconut, peach, lime, sugar syrup, fresh cucumber and a schwiss flæde. Together, this provides a delicious cocktail that utilizes cucumber freshness. The name recalls Dm winner 2009, Cucumber Yum Yum, but is also a delicious twist to this.

Artbar Smash: Art Bar’s own signature cocktail has been created by the manager. Very delicious cocktail that exploits the different flavors as the ingredients have to offer. The cocktail will be the name of Vodka, honey, lemon, lime, strawberry, raspberry and mint.

Caipirihna:Very nice classic that they include are twisted in different possible combinations of the fruit. Besides the classical Caiporohna, they make them too with fresh passion fruit, strawberry, raspberry or pineapple.

Old fashioned: Very nice classic cocktail that you can always sit and emerging over time.

Who will be that which will represent Sweden at the World Cocktail Competition in Beijing in October? Follow the exciting fight on Sunday 25 March. All are of course welcome! You do not need to live in Stockholm or necessarily be a bartender.
This is the day when we want to showcase the industry for the industry and also for our consumers that we serve daily in everyday life. Everyone can mingle with professionals and amateurs. It is in such meetings as developments occur, we believe. Inspiration can not just be for a select group, right? Take the opportunity to mingle around the edge of the stage with exhibiting companies showcasing their products = more inspiration.
All information can be found on the contest ‘s official website

Danish Bartender Laug(Danish bartender association) has just announced that the President, Maria Magdelena Watzl, has chosen to resign from her position in the association. Maria has been chairman since 2009 where she took over from the “legend” Freddy Tofte Hansen. Vice chairman Jesper Juul takes over until the next meeting in March / april. Maria managed to hold two Championships in cocktails and Flair.
We wish Maria all well and good luck in the future.

You can read the press Release here(In Danish):Press Release

Warsaw Ginger is an exciting drink which offers something more than that meets the eye. The honey creates a sweet finish, while the spicy rum gives it character. Cointreau and lemon juice gives it a nice citrus touch, which together with apple juice and ginger gives the drink a nice whole.

Warsaw Ginger

2 tablespoons liquid honey
4 cl Vodka
1.5 cl Spiced rum
1 cl Cointreau
1.5 cl Sugar Storage
2 cl Lemon juice
5 cl Apple juice
1 cl Ginger Syrup

In a shaker dissolve the honey with vodka. Stir well and add rest of ingredients into shaker and plenty of ice. Shake thoroughly and serve in a beautiful glass, filled to the brim with crushed ice. Garnish with a stalk of mint and orange peel.
Warsaw Ginger has a twist of Warsaw cooler, which does not have in itself ginger.

The sun shines and people crave for delicious awakening such as a craving for good ice cream. A craving for really good ice cream from an Italian ice cream shop. Here in Aarhus, we have Dolce Vita and they can make damn good ice cream.
So, I made my mind up that such a good ice cream has to be good in a cocktail? …
So I grabbed a gallon of green apple sorbet ice cream and borought it to home and made ​​this lovely spring cocktail:…

Dolce Vita & Gin
4 cl Gin
10 cl Green Apple Sorbet ice
2 cl Freshly squeezed lime juice
1 cl Light Agave syrup

This weekend  DrinksMeister was out at a party where a customer was big chili fan, and asked if we could make a twist of the bar’s one drink, Mississippi Julep. He wanted a Bourbon drink which the Mississippi Julep of course is, but with some chili in it. When he cultivated a great variety of chilis, it was just to throw themselves into different variants. The strength of the chili can vary greatly from chili to chili, then as a bartender you have to start out gently so you do not destroy the cocktail with too much chilli. The recipe that I ended up with that worked really well, this Mississippi Chili:

Mississippi Chili

Mash syrup and lime with chili in a shaker. Be aware that the more you mash chili the stronger the drink. Then fill the rest of the ingredients and shake with ice. Double strain into a cocktail glass and garnish with a chili on the edge of the glass. The result is a fresh, slightly sweet bourbon cocktail that has a good chili strength at the end. But, customize the amount of chili to the recipient, otherwise it goes wrong.
If you want a more powerful cocktail, you can easily cut down a bit on the sweets, especially sugar syrup, and maybe give it a little more bourbon.