PINA COLADA OLD FASHIONED - Interesting Pineapple Rum version of the Classic OF @TheTribalBarGuy

The Tribal Bar Guy Some time ago I saw a version of the PINA COLADA OLD FASHIONED prepared by Vino from @62ndcocktails.
It looked fantastic and Vino used a split base of equal measures of pineapple rum and coconut rum.
Playing on the name I wanted to make my own version of his drink, and I stuck purely to pineapple rum, and replacing the sweet componet and the COLAda part of the drink, with COLA syrup.
It turned really well and I totally recommend it to anyone who likes Rum and Old Fashined drink.

INGREDIENTS:
60 ml (2 oz) Pineapple Rum
5 ml (1/6 oz) COLA syrup*
2 Dashes Angostura bitters
3 Dashes Orange bitters
Garnish: 2 Pineapple fronds

*COLA Syrup
Place 9 cups of Coca Cola (about 2 liters) in a saucepan and place on a medium/medium-high and stir occasionally until the majority of water evaporates and the mix thickets. Once you reach syrupy consistency, remove from heat and let to cool. Once cooled, bottle and store, preferably in the fridge.

PREPARATION:
Put the syrup, pineapple rum and bitters in a rocks glass. Add ice and stir until the drink is chilled. Add 2 pineapple fronds to garnish and enjoy!

Do not forget to check Vino's channel "62nd Cocktails": youtube.com/channel/UCqI0Cr3vA4DizZMRg7kvFuA

updated 2 years ago

PINA COLADA OLD FASHIONED - Interesting Pineapple Rum version of the Classic OF

The Tribal Bar Guy 2021-11-01 | Some time ago I saw a version of the PINA COLADA OLD FASHIONED prepared by Vino from @62ndcocktails.
It looked fantastic and Vino used a split base of equal measures of pineapple rum and coconut rum.
Playing on the name I wanted to make my own version of his drink, and I stuck purely to pineapple rum, and replacing the sweet componet and the COLAda part of the drink, with COLA syrup.
It turned really well and I totally recommend it to anyone who likes Rum and Old Fashined drink.

INGREDIENTS:
60 ml (2 oz) Pineapple Rum
5 ml (1/6 oz) COLA syrup*
2 Dashes Angostura bitters
3 Dashes Orange bitters
Garnish: 2 Pineapple fronds

*COLA Syrup
Place 9 cups of Coca Cola (about 2 liters) in a saucepan and place on a medium/medium-high and stir occasionally until the majority of water evaporates and the mix thickets. Once you reach syrupy consistency, remove from heat and let to cool. Once cooled, bottle and store, preferably in the fridge.

PREPARATION:
Put the syrup, pineapple rum and bitters in a rocks glass. Add ice and stir until the drink is chilled. Add 2 pineapple fronds to garnish and enjoy!

Do not forget to check Vino's channel "62nd Cocktails": youtube.com/channel/UCqI0Cr3vA4DizZMRg7kvFuA

STRAWBERRY COCKTAIL – An Extraordinary STRAWBERRY and GIN drink for #LovePotion2023

The Tribal Bar Guy 2023-07-15 | STRAWBERRY COCKTAIL – An Extraordinary drink for #LovePotion2023

It was February, few months ago, and @62ndCocktails, @Rob’sHomeBar and @Boozeontherocks gathered again for another challenge. The challenge of love dedicated to St. Valentines Day.
The rules are simple:
1) The drink needs to be red
2) It needs to be decorated with chocolate
3) You need to use the tag #LovePotion2023

Usually, and especially for any challenge, I try to check for a recipe that is interesting and somewhat out of the ordinary.
This time in the cocktail book “Tokyo cocktails” by Nicolas Coldicott, I found a recipe created by Satoshi Iwai while working at the café-bakery-bar found by Tomoyuki Kitazoe in 2020. He tried to create a drink inspired by a red cabbage and strawberry salad he once ate. Everything from the gin to the juices used is in order to make the strawberry flavor pop. His choice of gin is Koval Gin.

INGREDIENTS:
3 Strawberries
30 ml (1 oz) Gin(Preferebly Koval Gin)
10 ml (1/3 oz) Lime juice
10 ml (1/3 oz) Cabbage juice
3 Drops Cinnamon-Infused White Wine Vinegar
3 Drops Extra Virgin Olive oil
1 Pinch of salt

PREPARATION:
Blend all ingredients with a hand mixer.
Pour the mix into a cocktail shaker and shake vigorously for 8-10 seconds to chill.
Strain into your glass, garnish and serve.
The original garnish for this drink is a dried cabbage leave, gorgonzola cheese and some honey.

CINNAMON-INFUSED WHITE WINE VINEGAR
Ingredients:
1 cinnamon stick
100 ml White Wine Vinegar

Preparation:
Infuse 1 cinnamon stick in 100 ml of vinegar for one week. Strain the liquid before using and storing it.

After preparing the drink I will suggest that probably is better you to strain the drink, but omit the fine strainer.
Hope you gonna like the drink and will be back for more videos.

Cheers!

The reason why #Lovepotion2023 exists:
@62ndCocktails - youtube.com/@UCqI0Cr3vA4DizZMRg7kvFuA
@Rob’sHomeBar - youtube.com/@UCymFBpdPTmSyH13rdzBtu5w
@Boozeontherocks - youtube.com/@UCZGQOB0VHgcP3poqSzj_X3w

MILK PUNCH - How to make this delicious STAPLE that is worth drinking not only during the Holidays.

The Tribal Bar Guy 2022-01-17 | Hi guys,It almost feels like the movie “Back to the future”. Hehe I am not back in the 50s, but about a month late my Milk Punch video is finally out. It was too good of a drink, to keep it until next year, so here it is.Generally December and Jan Mary have been a bit messy, so I am really sorry for the inconsistent past weeks. I hope I will be able to be better from now on.

Milk Punch is a really easy to make, but delicious drink, and even if it is common for the cold months I think it is worth drinking more often than that.

INGREDIENTS:
60 ml (2 oz) Bourbon90 ml (3 oz) Full-fat milk
30 ml (1 oz) Simple syrup
Garnish: Grated nutmeg on top

PREPARATION:
Place all ingredients, except the nutmeg, into a cocktail shaker, add ice and shake vigorously for 8-10 seconds. Once chilled, pour the drink into a rocks glass and enjoy. I pour it straight, but you can enjoy it over ice as well.Garnish with grated nutmeg on tom and enjoy.
Cheers.

How to make L.A. ICED TEA - A great drink for NEW YEARs Celebration or any PARTY in 2022

The Tribal Bar Guy 2021-12-31 | L.A. ICED TEA
This is a great tasting cocktail, that is a riff on the famous Long Island Iced Tea. It is fruitier and somewhat a bit sweeter compared to the classic version, and so far is probably my favourite variation.
I have to admit that this is actually a variation on the L.A. Iced Tea, since the recipe calls for the addition of rum as well, something I omit in this case.
And it turned out delicious.

INGREDIENTS:
15 ml (1/2 oz) Vodka15 ml (1/2 oz) Gin
15 ml (1/2 oz) Melon liqueur
15 ml (1/2 oz) Tripple Sec15 ml (1/2 oz) Simple syrup30 ml (1 oz) Lime juice
30-60 ml (1-2 oz) Soda water
Garnish: Lime wedge

PREPARATION:
You can either build this drink directly into the glass or in a shaker. Place all ingreedients except the soda water in the cocktail shaker, add ice and shake for 8-10 seconds. Once chilled, strain into a colling glass filled with ice. Top up with soda water, gently mix and enjoy!

HAPPY NEW YEAR EVERYONE.
Thank you so much for your support throughout 2021. Really appreciate that you watched, subscribed, liked and commented on the videos.
Cheers everyone and HAPPY NEW YEAR!

KINGS VALLEY - Dry Japanese SCOTCH based cocktail for this WINTER and the HOLIDAYS!

The Tribal Bar Guy 2021-12-26 | KING's VALLEY is a cocktail created by the Japanese bartender Kazuo Uyeda. He is known for making White Ladies, Sidecars, and Silent Thirds, using ration that really highlight and emphasise the spirit. King's Valley is no exception, and Mr. Uyeda says that from all of his inventions throughout the years, this is his favourite creation.
The drink was invented in 1986 for a Scotch whisky contest, which Kazuo Uyeda won.

The drink is on the dry side, since it does not carry any additional sweetness and counts only on the sugar from the orange liqueurs involved.
Regardless, in my opinion it is a drink that will be enjoyed by everyone who likes dry drinks or is a fan of Scotch.

INGREDIENTS:
45 ml (1,5 oz) Blended Scotch
10 ml (1/3 oz) Cointreau
10 ml (1/3 oz) Lime juice
5 ml (1/6 oz) Blue curaçao
Garnish: Red cocktail cherry

PREPARATION:
Place all ingredients in a cocktail shaker, add ice and shake vigorously for 8-10 seconds in order to chill the drink.
Double-strain into a cocktail glass and garnish with a cherry.
Enjoy!

ETRENNE - An Award Winning Minty desert drink for your WINTER Celebrations

The Tribal Bar Guy 2021-12-21 | ETRENNE
Etrenne is a minty dessert drink created by the Japanese bartender Akihiro Sakoh . With it he won the Nippon Bartenders Association's top prize for this minty drink, when only 26 years old.

INGREDIENTS:
15 ml (1/2 oz) Vodka
22,5 ml (3/4 oz) Pissang Ambon
10 ml (1/3 oz) Mint liqueur
15 ml (1/2 oz) Heavy cream

PREPARATION:
Place all ingredients into a cocktail shaker, add ice and shake vigorously for 8 to 10 seconds to chill.
Double-strain into a coupe glass and garnish with a green cocktail cherry.

Enjoy!

ARCADIA - an EXTRAORDINARY and very delicious Japanese creation for #ChristmasMartini2021 Challenge

The Tribal Bar Guy 2021-12-14 | The Famous trio is here again, and it is time for #ChristmasMartini2021 challenge. Vino (youtube.com/c/62ndCocktails), Rob (youtube.com/c/RobsHomeBar) and David (youtube.com/c/BoozeOnTheRocks) created this fun activity so we all can have mure fun and various drinking choices during the Holidays season.
The rules are simple:
1. Use a martini glass
2. Make the drink festive
3. Use the challenge hashtag #ChristmasMartini2021

ARCADIA

This is an amazing drink created by the Japanese bartender Kiyoshi Shimbashi as his entry for a Finlandia vodka cocktail competition in 1993. The drink is so good, that dring him the winner's trophy.
Kiyoshi Shimbashi says that he created a drink that can turn into a cake if you bake it.
And he is so wright. The drink literally tastes like a cake and is darn delicious.

INGREDIENTS:
22,5 ml (3/4 oz) Vodka
10 ml (1/3 oz) Coffee liqueur
10 ml (1/3 oz) Melon liqueur
22,5 ml (3/4 oz) Heavy cream
1 Egg yolk
Garnish: Grated chocolate

PREPARATION:
In your cocktail shaker place all of the ingredients, except the garnish :@) and shake for few seconds without ice. This dry shake will help to break the yolk. Then, add ice and shake again in order to chill the cocktail.
Double strain into a martini glass and garnish with grated chocolate on top.
Kiyoshi Shimbashi suggests you to use Crushed Valrhona chocolate and a sprig of fresh mint as a garnish!

Please make sure to check the other great entries in this year's challenge!
#ChristmasMartini2021: youtube.com/hashtag/christmasmartini2021

Please subscribe to my channel and to the creators who stand behind this great initiative:

The Tribal Bar Guy: youtube.com/c/TheTribalBarGuy
62nd's Cocktails: youtube.com/c/62ndCocktails
Rob's Home Bar: youtube.com/c/RobsHomeBar
Booze On The Rocks: youtube.com/c/BoozeOnTheRocks

HAPPY HOLIDAYS!

CONCORD GRAPES GIN FIZZ - My Spooky Tasty Entry to #MonsterSmash2021 for Halloween

The Tribal Bar Guy 2021-10-28 | Hello everyone,
Some time ago the famous Trio created a new challenge, this timerelated to the upcoming Halloween 2021. The #MonsterSmash2021 chanllenge is simple and easy, and yet has been the hardest one for me so far:
The Rules:
- Use a muddled fruit (who does muddled fruits drinks in October?)
- Use a herb
- Use a creepy garnisg (Creepy, not crappy)
- Use the Challenge hashtag #MonsterSmash2021
So I jumped on board and start investigating; After some search I came across a recipe on “Food and Wine” website - (www.foodandwine.com) that looked like a suitable candidate.
The Concord Grapes Gin Fizz is an interesting and delicious drink that somewhat matches this challenge requirements.

INGREDIENTS:
5-8 Grapes (Preferebly Concord grapes)
60 ml (2 oz) Grape juice
45 ml (1.5 oz) Gin
30 ml (1 oz) Tawny Port wine
15 ml (1/2 oz) Lemon juice
5 ml (1/6 oz) Simple syrup
1 Egg white
A splash of cold soda water
Garnish: Spooky garnish or simply a lemon twist

PREPARATION:
Place the grapes, simple syrup and lemon juice into your shaker and muddle the fruit. Add the rest of the ingredients, except the soda, and shake well for 15 seconds without ice. This dry shake is intended to emulsify the egg white. Add ice and shake again (wet shake) for another 8-10 seconds. Double strain into a coupe glass, garnish and enjoy!

To comply with the rules, I garnished with a mint leave as well.
Cheers everyone and Happy Halloween.

A big Thanks to the The Challenge Creators who came up with this cool idea:
- 62nd Cocktails - 62nd Cocktails - YouTube
- Booze on the Rocks – Booze On The Rocks - YouTube
- Rob’s Homebar - Rob's Home Bar - YouTube

#MonsterSmash2021

SWEET POISON - Interesting and Sweet HALLOWEEN DRINK for you Halloween Party!

The Tribal Bar Guy 2021-10-25 | Halloween is approaching so I want to share with you a Sweet and colourful drink for this Halloween celebration.
It is a riff of a simplified Piña Colada with the addition of some Blue Curaçao.
Tasty, Sweet and colourful it definitely matches the Holiday theme.

INGREDIENTS:
30 ml (1 oz) White Rum
60 ml (2 oz) Coconut Rum
30 ml (1 oz) Blue curaçao
60 ml (2 oz) Pineapple juice

PREPARATION:
Place all ingredients into a cocktail shaker. Add ice and shake vigorously for 8 to 10 seconds. Pour the drink into your glass of choice and enjoy!

Alternatively, shake with ice all ingredients, but the pineapple juice. Once you pour the drink in your glass, pour the juice on top. That will create some layering, making the upper section greenish, with the liquid at the bottom of the glass remaining blue!

HAPPY HALLOWEEN!

Please like and subscribe: https://www.youtube.com/channel/UCeT8...

RASPBERRY GIMLET - a Drink Perfect for any season that totally Blew me Away

The Tribal Bar Guy 2021-10-07 | RASPBERRY GIMLET
This cocktail is a riff on the Gimlet. It is easy, refreshing and light and it is totally worth it!
The Gimlet is a classic drink, and this riff adds some additional sweetness and freshness to the drink, transforming it is something simply amazing.
The use of fresh lime juice is really recommended as this makes the tart notes brighter. This is further enhanced by the slight tartness of the raspberries, while softened by their sweetness. This Gimlet version is perfect for any warm summer day. (and not only)
As long fresh raspberries are available, this drink is perfect for any moment or occasion.

INGREDIENTS:
4 Raspberries
52,5 ml (1,75 oz) Gin
15 ml (1/2 oz) Simple syrup
22,5 ml (3/4 oz) Lime juice
Garnish: 3 Raspberries

PREPARATION:
Place the raspberries at the bottom of your shaker, add the simple syrup and muddle everything. Add the remaining ingredients, place ice and shake well for 8-10 seconds.
Double strain into a cocktail glass and garnish with 3 skewered raspberries.
the raspberries and simple syrup in the bottom of a shaker. Pour in the gin and lime juice and then fill the shaker with ice. Shake well then strain into a chilled glass.

Cheers!

BLOODY MARY - Great drink for a Brunch, Lunch, Hangover cure or when you just want to keep going!

The Tribal Bar Guy 2021-09-06 | BLOODY MARY
Bloody Mary is a great cocktail, that is perfect for brunch, or at any time of the day when a lower ABV drink is desired. It is considered a Hair of the dog (hangover cure) drink, and regardless of how truthful this statement is, indeed it is a delicious drink.
It is believed the drink originated at the New York Bar in Paris (Later known as the Harry’s New York Bar). It was created by the French bartender Fernand Petiot in 1921 and the initial name of the drink was “The Bucket of Blood”.
There are also countless variations to this drink. However a common think about the Bloody Mary is that it is the Tiki Drink of the Non Tiki Drinks, since the garnishes go wild.
INGREDIENTS:

45 ml (1.5 oz) Vodka
15 ml (1/2 oz) Lemon juice
90 ml (3 oz) Tomato juice
2 to 3 dashes of Worcestershire Sauce
3 Dashes Hot Sauce
Celery salt and pepper
Garnish: Celery sticks

PREPARATION:
Place all ingredients into a shaker. Add ice and roll (pour the drink between your Boston glass and the shaker tin) until the cocktail is chilled. Rim a highball glass with celery salt, fill it with ice and pour the drink. Add 2 celery sticks for garnish and enjoy.
Cheers!

FERRARI - nice LOW ABV Drink that will disappear as fast as a Ferrari goes from 0 to 100 🚗🏎️

The Tribal Bar Guy 2021-08-31 | FERRARI
This is a very easy and quite nice drink, that, due to its LOW ABV is suitable for any moment of the day.
If you search for the Ferrari cocktail, there will be many variations and options that will appear, but there are two main versions of the drink
1) White vermouth and Amaretto
2) Campari and Fernet Branca

I am not much of a fan of Fernet Branca and overly-bitter drinks, so the choice was quite easy to make. Also I need to add that I believe the Vermouth and Amaretto version is the older one.

INGREDIENTS:
45 ml (1.5 oz) White Vermouth
15 ml (1/2 oz) Amaretto
1 Dash of Angostura bitters (Optional)
Garnish: Lemon slice

Personally I think the Angostura bitters are overwhelming the drink, so I will suggest if you choose to add bitters to use orange or lemon bitters instead.

PREPARATION:
Fill a rocks glass with ice. Pour the ingredients and mix to chill. Place a lemon slice and enjoy.
Cheers!

SALTY DOG - an easy riff on the even easier GREYHOUND

The Tribal Bar Guy 2021-08-26 | SALTY DOG
The Salty Dog is a riff on another classic – the Greyhound. It is still simple, and despite very similar, still manages to give a different feel to the drink.
The main, or I should say the onlydifference between both drinks is, that the Salty Dog’s includes a salty rim on the edge of the glass. This does not sound like much, but in a sence intensifies the flavours.
For both drinks either vodka or gin can be used as the main spirit. I chose to, use vodka this time, but go based on your preference and what it is available to you.
The Salty Dog is believed to be created in the 1950s, possibly by George Jessel in an attempt to reduce the bitterness and tartness of the grapefruit. Since some recipes call for white grapefruit juice, that makes total sense. Personally, I tend to use Pink grapefruit juice – I prefer it’s sweetness and milder flavor.
Using fresh grapefruit juice delivers without a doubt a better and more flavorful drink, but if you can get only store-bought juice, that will do the trick as well. Just try to get a juice without added sugar and not from concentrate.

INGREDIENTS:
45 ml (1,5 oz) Vodka
90 ml (3 oz) Grapefruit juice
Salt (For rimming the glass)

PREPARATION:
Take a highball glass and moist the rim with a citrus wedge. Rim the glass with salt and once done, fill it with ice.
Pour the vodka and top it up with grapefruit juice. Stir to mix and enjoy.
Cheers!

CLOVER CLUB - an Amazing drink combining raspberries and gin with the proof of time

The Tribal Bar Guy 2021-08-23 | CLOVER CLUB
The Clover Club is a classic cocktail that can be traced back to the late 1800s. According to "The Old Waldorf-Astoria Bar Book," the drink was created at the bar of the Bellevue-Stratford in Philadelphia.
This is a pre-Prohibition classic, and without a doubt is one of Philadelphia’s most known cocktails, and that is for a reason. Apart of it’s amazing taste, in part it is assumed the Clover Club keeps conquering the bars around the world thanks to Gary Regan’s book “Joy of Mixology.” In addition, a bar in Brooklyn, New York, with the same name opened in 2008. That is a sense additionally solidified this drink as a staple in the cocktail culture.
The main ingredient for this drink is a good quality gin. Anything mid-range and above should work, but as a general rule use any good London Dry gin. The botanical notes of the gin combine in a great way with the tartness from the lemon and raspberries and rounded by the sweetness of the raspberry syrup. The egg white adds to the feel of the drink making it, at least in my case, irresistible.
Some bars use grenadine, instead of raspberry syrup, but the raspberry syrup makes a ton of difference. I didn’t have raspberry syrup on hand, so alternatively you can muddle few raspberries with simple syrup, and you are ready to go.

INGREDIENTS:
60 ml (2 oz) Gin
22.5 ml (3/4 oz) Lemon juice
22.5 ml (3/4 oz) Raspberry syrup
1 Egg white
Garnish: 3 Raspberries

PREPARATION:
In a cocktail shaker place the egg white, gin, lemon juice and raspberry syrup. Close and shake without ice (dry shake) for 10-15 seconds to emulsify the egg white. Open the shaker, add ice and shake for 8-10 seconds to chill.
Double-strain into a coupe glass and garnish with squared raspberries.

Cheers and Enjoy!

TIOJITO - The Sherry-based riff on a Mojito mixed with the classic Tinto de Verano.

The Tribal Bar Guy 2021-08-13 | During the hot summer days, "Tinto de verano" is a refreshing staple in Spain. However, concidering the amount of sherry being produced there, this Tio Pepe drink is kind of a riff between the Tinto de verano and the mojito. Less popular, but very refreshing, this indeed is a drink to try.
It is a very low ABV, helping you to keep hydrated, while enjoying a drink with friends and family.

INGREDIENTS:
52,5 ml (1,75 oz) Fino Sherry (Preferably Tio Pepe)
105 ml (3,5 oz) Lemon-Lime soda
5-6 Mint leaves
Garnish: Lemon wedge and a mint sprig

PREPARATION:
Fill a rocks glass with ice. Place the mint, pour the Fino sherry and top up with the Lemon-lime soda.
Stir well and decorate with a lemon wedge and a lemon wedge.
Enjoy!

DANTES GARIBALDI - Tasty CAMPARI drink for you to enjoy!

The Tribal Bar Guy 2021-08-09 | DANTE'S GARIBALDI
One of the signature drinks at Dante’s Bar in New York is the “Dante’s Garibaldi”. The drink has been named after the Italian revolutionist Giuseppe Garibaldi. He played an important role for the unification of Italy and the drink represents that by combining orange juice (referring to the Sicily oranges from the south and Campari from the North. The red color of Campari also refers to the red shirts typical for Garibaldi and his fighters for freedom.
For this drink the beverage director at Dante, Naren Young, says: “We didn’t invent the Garibaldy, but we perfected it”.
One of the secrets of this drink is the use of freshly squeezed orange juice. That is essential and at the bar they use Brevile juicer, which participates for the foamy head of the drink. Usually Navel or Valencia oranges’ variety is used.
INGREDIENTS:
45 ml (1,5 oz) Campari
120 ml (4 oz) Fresh Orange juice
Garnish: Grapefruit or Orange wedge

PREPARATION:
Fill a highball with ice. Add the Campari and top up with the freshly squeezed orange juice.
Stir to mix and chill and enjoy. Cheers!

DEATH IN THE AFTERNOON - the boozy creation of Ernest Hemingway to probably knock you down any time

The Tribal Bar Guy 2021-08-05 | Death in the Afternoon, also known as Hemingway or Hemingway Champagne is a cocktail invented by the great author Ernest Hemingway. It is said that he invented it after he spent time in the Left Bank, Paris, and enjoyed the absinthe.

The original printed recipe, claimed that it was invented "by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale."

This drink is very simple to make and consists of absinthe and champagne. The drink is named after Hemingway's book "Death in the Afternoon" published in 1932.
The recipe has been published in the cocktail book "So Red the Nose, or Breath in the Afternoon" in 1935.

The instructions provided by Ernest Hemingway were:

"Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly."

Absinthe can be replaced with Absente or high proof pastis if needed or desired.

INGREDIENTS:
30 ml (1 oz) Absinthe
120 ml (4 oz) Sparkling wine

PREPARATION:
Pour the Absinthe into a champagne flute and top it up with Champagne or any other sparkling wine.
Enjoy and repeat if desired.
Cheers!

PIÑA COLADA with a twist — is coconut water any good in this great classic?

The Tribal Bar Guy 2021-08-03 | PIÑA COLADA is a favorite of mine and I try to enjoy quite a few when possible. So when the other day I have spotted Coconut water flavoured with pineapple juice the first thing I thought of was "How this will work out in a Piña Colada?"
I was really eager to try this and I think it turned out fairly good.
It is much lighter compared to the classic version due to the lower fat content, making it somewhat more hidrating for the hot days.
If you can give it a try I really hope you will like it.

INGREDIENTS:
60 ml (2 oz) White Rum
15 ml (1/2 oz) Simple Syrup
120 ml (4 oz) Coconut Pineapple Water

PREPARATION:
Fill a rocks glass with ice and pour all of the ingredients. Stir well and decorate with pineapple fronds and a slice of dehydrated pineapple.
Enjoy!

EARL GREY FIZZ - An Amazing way to take your Afternoon Tea and Chill

The Tribal Bar Guy 2021-07-29 | EARL GREY FIZZ
This is a very refreshing and bubbly drink that incorporates Earl Grey tea. Even if it is not too common tea to be used in cocktails it has a lot to offer. The notes of black tea and the additional flavours of the bergamot oils really play well with the floral tones of the sparkling wine. This results in a refreshing drink that is perfect for any moment, but especially during the light part of the day.
Easy and tasty I hope you will enjoy it!

INGREDIENTS:
30 ml (1 oz) Vodka
15 ml (1/2 oz) Earl Grey tea
7,5 ml (1/4 oz) Rich Simple syrup
60-90 ml (2-3 oz) Sparkling wine

PREPARATION:
This recipe can be prepared directly into the glass or into a cocktail shaker.
I prefer to use a shaker and achieve even colder drink.
Put all ingredients into the shaker with the exception of the sparkling wine. Add 1 or 2 ice cubes (depending on the size) and shake well for about 10 seconds to chill the mix.
Strain into a champagne flute and top up with sparkling wine.
I used swmi-sec and the final result was OK, but a bit too sweet. I assume that is the reason why the original recipe called for Champagne.
Use the wine you like but brut will probably give a more balanced drink.
Cheers!

APRICOT MARGARITA - delicious and attractive MARGARITA perfect for the SUMMER Season

The Tribal Bar Guy 2021-07-26 | APRICOT MARGARITA
Due to being served bad margaritas in the past, I have been avoiding them for quite some time, but once I stumble upon this recipe, I could simply no longer ignore the topic. The ingredients and the potential great flavor really triggered my curiosity. I am so happy I gave this drink a try!

Unfortunately I do not recall where I got the recipe from, (if I remember I will update the info here), but nevertheless it is delicious and thank you whoever created it.

INGREDIENTS:
60 ml (2 oz) Tequila Blanco30 ml (1 oz) Orange liqueur
15 ml (1/2 oz) Lime juice
15 ml (1/2 oz) Simple syrup
30 ml (1 oz) Apricot juice(or 2 muddled Apricots)

PREPARATION:
Option 1: If you are using apricot juice, pour all ingredients into a shaker, add ice and shake well to chill. Double-strain into a coupe glass and enjoy!

Option 2: If you are using fresh fruit (as I did in the video), take 2 appricots, remove the stones and place them at the bottom of your shaker. Add the citrus and simple syrup and muddle well in order to extract the juices from the fruit.
Add the rest of the ingredients, some ice and shake well in order to chill the drink. Double strain into a coupe glass and enjoy!

Cheers!

ITALIAN PALOMA - what happens when Italy and Mexico meet - an amazing bitter-sweet drink U to enjoy

The Tribal Bar Guy 2021-07-22 | ITALIAN PALOMA

This is a fantastic bitter-sweet drink that as the name suggests is a Paloma variation. In resume it is what happens when Italy and Mexico meet :@)
There are different specks for this drink, and based on where do you look, some call for Tequila Blanco and others request Tequila Reposado. I used tequila reposado for this video, since I think this will bring some aditional sweetness to the drink (even if this can sound a bit weird).

An online source states the drink was created by Julian Cox at the Italian restaurant Sotto, in Beverly Hills, USA.
The article also states Juan Cox commenting: “I put this drink on the menu as a joke, trying to make it Italian by adding Campari and Italian orange soda,”and adding “It became Sotto’s most popular drink.”

INGREDIENTS:
45 ml (1,5 oz) Tequila
22,5 ml (3/4 oz) Campari
22,5 ml (3/4 oz) Grapefruit juice
15 ml (1/2 oz) Lime juice
15 ml (1/2 oz) Lemon juice
15 ml (1/2 oz) Agave syrup
60-90 ml (2-3 oz) Italian Orange soda
Pinch of salt

PREPARATION:
You can prepare the drink in a cocktail shaker. However I chose to make it straight into the glass. Fill a double rocks glass with ice. Pour all ingredients, adding the Italian orange soda last. Stir to chill and decorate with a grapefruit peel. Enjoy!

COJITO - The Tropical Little Brother of the Mojito (Tasty & Refreshing Traditional Drink from Cuba)

The Tribal Bar Guy 2021-07-19 | COJITO
Cojito is a great summer drink from Cuba. It is essentially a Mojito variation, splitting the rum. This drinks uses white rum, coconut-flavored rum, lime juice, lint and sparkling water. The addition of coconut rum is the reason of the replacement of M with C in this drink name. The coconut notes givea unique tropical vibe to the cocktail, transforming it into a perfect summer drink.

INGREDIENTS:
6-8 Mint leaves
22,5 ml (3/4 oz) White Rum
22,5 ml (3/4 oz) Coconut Rum
30 ml (1 oz) Lime juice
15 ml (1/2 oz) Simple syrup
60-90 ml (2-3 oz) Sparkling water

PREPARATION:
Place the mint leaves at the bottom of a highball glass. Add lime juice and simple syrup (or 2 tsp granulated sugar). Optionally muddle the mint if desired (not necessary in my opinion). Add the rums and top up with soda water. Mix gently. Garnish with a mint sprig and a lime wheel and enjoy.

RUM & COKE or RUM AND COLA - funny Transparent Twist on a Popular Classic Drink. Is it worth to Try?

The Tribal Bar Guy 2021-07-15 | WHITE RUM AND COKE
Many people have tried or at least have heard of the Rum and Coke drink.
Few days ago a colleague of mine commented to me that he has spotted colorless cola available in some stores.
I instantly got excited, grabbed a bottle and decided to make a twist on the more popular version.

INGREDIENTS:
60 ml (2 oz) White Rum
90-120 ml (3-4 oz) White Cola
Garnish: Lime wedge

PREPARATION:
Fill your highball glass with ice. Pour the white rum and top it up with the colorless cola. Garnish with a lime wedge.

Even if this product claims to be healthier, due to the lack of colorants, I have to say in my opinion it tasted way to chemical-ish and the final drink tasted quite unpleasant.
However I have to admit the drink looked darn good.
Cheers everyone.

CHILCANO - delicious Peruvian Hair of the Dog drink that uses PISCO to help you with the Hangover

The Tribal Bar Guy 2021-07-12 | CHILCANO
Chilcano is a Peruvian cocktail made by combining pisco, lime juice, and ginger ale.
All over the world there are those drinks that are considered to do miracles bringing some hangover relief. Often reccalled also as a "Hair of the dog" beverages, they tend to use local ingredients, depending on the origin of the drink. Regardless it is questionable they are as effective as they claim, many of them are delicious. And I have to say Chilcano is one of those drinks.
I am not certain about the origins of the drink, however it is said that this cocktail has been named after a local soup made from fish heads - with the same name - that is also considered a good hangover cure.

INGREDIENTS:
22,5 ml (3/4 oz) Pisco
15 ml (1/2 oz) Lime juice
60-90 ml (2-3 oz) Ginger Ale
Lime wedge - for garnish

PREPARATION:
Chilcano is very easy to make. Combine the pisco and lime juice into a highball glass filled with ice. Top up with ginger ale and gently stir. Garnish with a lime wedge and enjoy.
In order to add some additional complexity to the drink, you can add 2 dashes of Angostura bitters as well.
(Personally I enjoyed it better with the addition of the bitters).

Cheers everyone.

TINTO DE VERANO - Spains GO TO SUMMER Cocktail - or how to drink wine during the hot days!

The Tribal Bar Guy 2021-07-08 | TINTO DE VERANO
This drink is extremely popular all over Spain, especially during the hot summer days. Refreshing, cold and tasty this cocktail is using one of Spain's most famous products - its wine.
You can see many people choosing this, instead of beer, and it is popular equally between young or elderly.
In addition, it is extremely easy to be prepared.

INGREDIENTS:
120 ml (4 oz) Red Wine
30 ml (1 oz) Sweet vermouth
90 ml (3 oz) Sparkling water
Lemon slice

PREPARATION:
Fill a voluminous wine glass with ice (but any glass will work). Pour the wine, sweet vermouth and lemon-flavored sparkling water. Gently mix, drop a slice of lemon and enjoy.
Cheers!

EMILE FIZZ - Refreshing SUMMER drink using Menthe-Pastille - a popular hot days drink from France

The Tribal Bar Guy 2021-07-05 | What is MENTHE-PASTILLE
Menthe-Pastille is a mint liqueur created by Emile Giffard, (a pharmacist in Angers, France who later on opened the Giffard's distillery).
This particular mint liqueur is transparent and is created using essential oils obtained from a perticular peppermint variety (Mitcham type).
Traditionally Menthe-Pastille, as a digestive, is consumed straight, served over ice, or together with some cold still or sparkling water.
It can be used is cocktails as well, like the Emile Fizz.

EMILE FIZZ
This drink uses Menthe-Pastille created in honer of Emile Giffard. It is refreshing, minty and well balanced. Perfect for the hot summer days. Hope you will like it.

INGREDIENTS:
52,5 ml (1,75 oz) Menthe-Pastille
150 ml (5 oz) Sparkling water
6-8 Mint leaves
1/2 Lime

PREPARATION:
Put the mint at the bottom of your highball glass. Add half a lime cut in cubes and muddle. Add the menthe-pastille and top up with sparkling water. Mix, decorate with a mint sprig and enjoy!
Cheers!

How to make the PIMMs CUP - The Staple of Wimbledon and a Fantastic SUMMER drink for you to enjoy!

The Tribal Bar Guy 2021-07-01 | PIMM's CUP is referred to as the GO TO drink during the Wimbledon Tennis Tournament, but regardless of if you like tennis or not, this indeed is a Must Try drink. The combination of Pimm's with ginger ale and the addition of some lemon juice brings a great-tasting and very refreshing drink, perfect for the summer hot days!
PIMM's No 1 is the gin based version of Pimm's. It's floral notes plays very well with the rest of the ingredients; the addition of cucumber, strawberries and citrus wheels (Orange and lemon) elevate those flavors giving some extra fruit notes as well. Incorporate a mint sprig for a complete WOW effect.

INGREDIENTS:
60 ml (2 oz) PIMM's No 1
15 ml (1/2 oz) Lemon juice
Top up with Ginger Ale

Garnish:
Cucumber slices
Strawberries
Mint sprig
orange wheels (Optional)
Lemon wheels (Optional)

PREPARATION:
Fill your glass of choice with ice. Place some of the cucumber and fruits; pour the Pimm's No 1 and lemon juice and top up with the Ginger Ale.
Garnish with citrus and cucumber wheels, strawberry and a mint sprig.
Enjoy!

What is PRUNEAUX DAGEN and How to Use It? Prunes and Spirit the FRENCH WAY from Agen

The Tribal Bar Guy 2021-06-28 | PRUNEAUX D'AGEN
Plums have been introduced to the Aquitaine region of France around the 13th century. It is said a Crusader returning from Syria gave some pits, he brought with him, to the local monks who began cultivating them.
Agen prunes are the dried fruits from the Ente plum variety. This particular plum type is grown in the Aquitaine region of France, mainly in the area located between the rivers of Garonne and Lot. They have been widely produced since the 16th century and are named after the Agen town - an important riverside port town, having a significant importance for the distribution of dried fruits throughout France and the rest of Europe.

A very typical, but peculiar way of preservation of the prunes is conserving them with the help of any Eau de vie. Any type of spirit can be used, but most commonly the alcohol of choice is Armagnac. In some places red wine can be used instead as well.
It is common in the Agen region, Pruneaux d'Agen to be offered during a visit, in the same way a coffee is often in other parts of the world.
The sweet syrupy texture of the infused Armagnac, with its very mild and aromatic flavour, makes this "boozy treat" a great way to enjoy the prunes.
And it goes perfectly in cocktails as well.

ARMAGNAC AFTER ALL

INGREDIENTS:
30 ml (1 oz) Armagnac
10 ml (1/3 oz) Dry Vermouth
10 ml (1/3 oz) Lemon juice
22.5 ml (3/4 oz) Peach juice

PREPARATION:
Into a cocktail shaker pour all of the ingredients. Add ice and shake vigorously for 8-10 seconds. Double strain into a coupe glass and decorate with a prune.
Cheers!

PINK SUMMER - fruity and colorful alternative to your G&T for you to enjoy this Summer

The Tribal Bar Guy 2021-06-24 | PINK SUMMER
Even if at some places summer is still struggling to fully arrive, today's drink is a nice alternative to your classic G&T.
Gin and Tonic is quite a popular choice when the heat struck but that doesn't mean you have to be limited to the classic version only.
Nowadays, with the huge variety of gin on the market, the options are close to infinite. And it looks like Tonic Water choices are not staying behind.
Pink Tonic Water / Schweppes Russian Tonic - I love the sweet and floral flavors this version has. I have not tried them side by side, so I can not say if it is exactly the same product with a different market name or there is a difference. However they are extremely similar in flavor.

INGREDIENTS:
45 ml (1,5 oz) Gin
Half a lime (in Wedges)
90-120 ml (3-4 oz) Pink Tonic Water

PREPARATION:
Fill your glass of choice with ice. Pour the gin. Cut half a lime in wedges and squeeze them into the glass as well, leaving them inside the glass. Top up with the Pink Tonic Water. Gently stir and enjoy!
Cheers!

BLUE LAGOON - Simple Blue Summer Party Drink that also tastes GREAT. Refreshing and Sharks Free!

The Tribal Bar Guy 2021-06-21 | BLUE LAGOON
As someone that really enjoy blue drinks, I think Blue Lagoon is a great refreshing choice; Together with it's simplicity and taste, it is a great choice to remove the thirst this summer.
And despite the name, it is totally sharks free. :@)

INGREDIENTS:
30 ml (1 oz) Vodka
30 ml (1 oz) Blue Curaçao
90 ml (3 oz) Lemon-Lime Soda

PREPARATION:
Fill a highball glass with ice. Add the spirits and top up with the lemon-lime soda.
Gently stir and enjoy.
Cheers!

ICED TEA COCKTAIL - a tart Tea-based drink - for those of you who like a bit dryer cocktails

The Tribal Bar Guy 2021-06-17 | ICED TEA COCKTAIL
This is a drink I found on Olive.com it is sounded quite interesting so I wanted to give it a try.
The mix of gin, lemon juice, Peach liqueur and Earl Grey Tea is indeed refreshing. I love Earl Grey, and even if I thought 52.5 ml (1.75 oz) of lemon juice sounds like a lot, I needed to check for myself.

INGREDIENTS:
30 ml (1 oz) Gin
22.5 ml (3/4 oz) Peach liqueur
52.5 ml (1.75 oz) Lemon juice
52.5 ml (1.75 oz) Earl Grey Tea

PREPARATION:
Pour all ingredients into a glass. Add ice and stir to mix.
You can also shake the drink, prior enjoying it.
Cheers!

SUMMER PRINCESS - a fruity Banana-Vanilla Milk based drinink for the SUMMER

The Tribal Bar Guy 2021-06-14 | SUMMER PRINCESS (Sommar Princessan)
I learned about this drink while I was in Sweden, and even if I do not know anything regarding its origin, I have to say it is fruity and tasty.

INGREDIENTS:
30 ml (1 oz) Pisang Ambon
30 ml (1 oz) Licor 43
60-90 ml (2-3 oz) Milk

PREPARATION:
Fill a glass of your choice half the way with ice. Pour the liqueurs and top everything up with the milk. Mix gently and enjoy.
Cheers!

GRAPEFRUIT LYCHEE FIZZ - Refreshing Low ABV drink for you to enjoy under the SUN this SUMMER

The Tribal Bar Guy 2021-06-10 | GRAPEFRUIT LYCHEE FIZZ - This easy but bubbly drink is a great low ABV choice for you to enjoy during the summer heat.
Easy to make, easy to take, this is a great choice for any of you who want something nice, that does not taste strong at all.

INGREDIENTS:
30 ml (1 oz) Vodka
30 ml (1 oz) Pink Grapefruit Juice
30 ml (1 oz) Lychee syrup
3 Dashes Angostura bitters
60-90 ml (2-3 oz) Sparkling wine

PREPARATION:
In a cocktail shaker place the vodka, grapefruit juice, lychee syrup and bitters. Add ice and shake vigorously for 8-10 seconds. Pour into a flute glass and top up with the sparkling wine/
Enjoy!

HOMEMADE COFFEE LIQUEUR (Feat. Robs Home Bar)

The Tribal Bar Guy 2021-06-08 | Coffee Liqueur is a very important ingredient for your home bar, and there are quite a few readily available commercial brands.
In places like Spain, this product is so appreciated, there are many local brands, making the choice even harder.
However, if you want to have full control over the process, flavour and sweetness, making your coffee liqueur from scratch at home is a great option.
I teamed up with Rob, from Rob's Home Bar (youtube.com/c/RobsHomeBar/videos) and today we will show you two different ways to make this great liqueur at home.

COFFEE LIQUEUR
INGREDIENTS:
125 gr (0,27 lb) Coffee beans
1 Vanilla bean (or Vanilla extract)
1 Cinnamon stick
500-600 ml (17-20 oz) Vodka
150 ml (5 oz) Sugar syrup

PREPARATION:
In a clean glass container place the coffee beans, vanilla bean - split and the cinnamon stick. Shake few times and place in a cool and dark place for 2-3 weeks. The flavour and level of bitterness will intensify over time, so it is recommended after the first week, regularly to check the flavour and stop the infusion when it best suits your taste.
Once completed, filter the mix through a sieve and a paper coffee filter in order to achieve the highest amount of clarity.
Add sugar syrup to taste. Mix well and enjoy!

And since the whole point of making the coffee liqueur is to enjoy it afterwords, so here there is a nice recipe for you:

COFFEE & CIGARETTES

INGREDIENTS:
45 ml (oz) Bourbon
15 ml (1/2 oz) Coffee liqueur
7,5 ml (1/4 oz) Sweet vermouth
7,5 ml (1/4 oz) Orgeat

Peated scotch rinse

PREPARATION:
In a mixing glass add the bourbon, coffee liqueur, sweet vermouth and orgeat. Add lots of ice and stir the mix until chilled.
Take a rocks glass and coat it with peated scotch (I used Laphroig 10).
Pour the drink into the glass and enjoy!

Cheers!

Check Rob's channel, please like and subscribe to him. It is definitely worth it.
Rob's Home Bar: youtube.com/c/RobsHomeBar/videos

00:00 - 00:28 - Intro
00:29 - 12:20 - Coffee Liqueur
12:21 - 15:45 - Coffee & Cigarettes
15:46 - 20:14 - Discussion with Rob from Rob's Home Bar
20:15 - 20:35 - Outro

NESCAFE FRAPPE - A great ALTERNATIVE to the traditional COFFEE you to enjoy FOR the hot SUMMER days!

The Tribal Bar Guy 2021-06-07 | NESCAFE FRAPPE
Nescafe Frappé, also known simply as Frappé, is a cold coffee drink, that is very popular in Greece, Cyprus and most of the Balkan peninsula.

The drink has been created in 1957 in Thessaloniki by Dimitris Vakondios during an International Trade Fair. While working for Nescafe, it is said he wanted to prepare coffee, but he was unable to get hot water, so he needed to use cold instead.The drink took off and after being promoted by Nescafe, it is currently a staple in Greece.

The Frappé can be “black” when only instant coffee and water is used, or “white” when milk or cream is used as well.

INGREDIENTS:
1-2 tsp. Instant coffee
1-2 tsp. Sugar (Optional)
60-90 ml (2-3 oz) Cold water
30 ml (1 oz) Milk (Optional)

PREPARATION:
In a cocktail shaker or any sealable container place the instant coffee, sugar (if desired), a bit of water (approximately 10 ml (1/3 oz)), and 2 cubes of ice. Shake vigorously for 10-20 seconds. This will create the frothy foam characteristic for the drink.
Fill a highball glass with ice. Pour the content of the shaker over the ice and top up with cold water.If desirable, milk or cream can be added as well.

This is a great cold alternative to your regular coffee, which is a great choice for the hot summer days.
Cheers everyone!

ROSE PORTO SPRITZ - Wine Forward SPRITZ DRINK to try during your next SUMMER PARTY.

The Tribal Bar Guy 2021-06-04 | ROSE PORTO SPRITZ
It is still Spritz week and today I would like to share with you how to make this wine-based spritz drink. It is a bit less "out of the ordinary" compared to some of the previous versions I have shared so far. However if you like wine and bubbles, possibly this is something you will like.

INGREDIENTS:
120 ml (4 oz) Rosé Port Wine
30 ml (1 oz) Gin
60 ml (2 oz) Sparkling water
120 ml (4 oz) Sparkling wine

Garnish: Peach, Cucumber

PREPARATION:
Fill your glass of choice 1/3 to 1/2 with ice. This is quite voluminous drink, so keep this in mind. You can always add some more ice later, if needed.
Pour the Port wine, gin and soda. Add the fruit and cucumber (if desired) and top everything up with the Sparkling wine. Gently stir and enjoy.
Cheers!

00:00 - 00:13 Intro
00:14 - 02:56 Recipe
02:57 - 04:12 Tasting Notes
04:13 - 04:43 Outro

FRANGELICO SPRITZ - The SPRITZ you probably havent heard of and you SHOULD TRY this SUMMER 🌰

The Tribal Bar Guy 2021-06-03 | FRANGELICO SPRITZ
This is relatively unknown Spritz, which is quite low ABV, but still full of flavor. The hazelnut notes remain very prominent, making this Spritz very refreshing and unique.
Hope you gonna enjoy it!

INGREDIENTS:
45 ml (1,5 oz) Frangelico
45 ml (1,5 oz) Sparkling wine
90 ml (3 oz) Sparkling water

PREPARATION:
Fill a glass with ice and pour the Frangelico, soda water and the sparkling wine. Gently stir and enjoy.
Cheers!

00:00 - 00:13 - Intro
00:14 - 02:16 - Recipe
02:17 - 03:15 - Tasting Notes
03:16 - 03:44 - Outro

GRAPEFRUIT SPRITZ - How to make this slightly bitter Grapefruit forwarded SUMMER Drink

The Tribal Bar Guy 2021-06-02 | GRAPEFRUIT SPRITZ
It is still Spritz Week and for today I am sharing this great Grapefruit forwarded drink. It is very refreshing and the slight bitter notes from the Aperol and Grapefruit makes it perfect for the summer. To help you chill after work, for a party or by the pool, it is a great choice indeed.

INGREDIENTS:
30 ml (1 oz) Aperol
60 ml (2 oz) Grapefruit juice
60 ml (2 oz) Sparkling wine

Garnish: Grapefruit peel

PREPARATION:
Fill a voluminous glass with ice. Pour all of the ingredients and gently mix.
Garnish with a grapefruit peel.
Enjoy!

SUZE SPRITZ - How to make a REFRESHING and Earthy drink. The EASIEST way toBEAT the HEAT this SUMMER

The Tribal Bar Guy 2021-06-01 | SUZE SPRITZ
Suze is a bitter gentian liqueur, but it's flavor notes mix very well together transforming this spritz into a great GO TO option for the summer.
It is very easy and fast to make.

INGREDIENTS:
30 ml (1 oz) Suze
15 ml (1/2 oz) Peach Syrup
120 ml (4 oz) Sparkling wine
Quarter of a lime - juiced

PREPARATION:
Fill a voluminous glass with ice. Pour all ingredients. Squeeze the lime juice into the glass as well. Add the wedge as a garnish.
Gently mix and enjoy.
Cheers!

Please check Vino's 62nd Cocktails channel for more great recipes: youtube.com/c/62ndCocktails/videos

How to make an AMERICANO GRAPEFRUIT SPRITZ - Refreshing Grapefruit forward Spritz for SUMMER 2021

The Tribal Bar Guy 2021-05-31 | AMERICANO GRAPEFRUIT SPRITZ
It is SPRITZ WEEK and this grapefruit forward drink is a great way to start it. It grapefruit notes makes it very refreshing, but slightly more bitter compared to the classic Aperol version.

INGREDIENTS:
30 ml (1 oz) Americano
60 ml (2 oz) Sparkling wine
60 ml (2 oz) Grapefruit soda

Garnish: Grapefruit wedge

PREPARATION:
Fill a rocks glass with ice. Add the Americano, followed by the sparkling wine and grapefruit soda. Gently stir. Garnish with a grapefruit wedge and enjoy!

JASMINE SOUR MARTINI - a flowery Vodka drink for #flowerpower2021

The Tribal Bar Guy 2021-05-27 | JASMINE SOUR MARTINI
#FlowerPower2021

The Trio is back and this time we have the #FlowerPower2021 Challenge. It easily could be called #HippyLove2021, but nevertheless I wanted to participate.
The information I have managed to find regarding this drink is that the drink has been created by Gautam Shah at Falaknuma Palace in Hyderabad, India.

INGREDIENTS:
60 ml (2 oz) Vodka
30 ml (1 oz) Jasmine syrup
15 ml (1/2 oz) Lemon juice

Garnish: Jasmine flower

PREPARATION:
Pour all ingredients into a shaker. Add ice and shake well for 8-10 seconds. Once well chilled double-strain into a coupe glass. Garnish with a Jasmine flower.

Cheers everyone.

Recipe from foodrepublic.com/recipes/jasmine-sour-martini-recipe

Challenge Organizers:
Booze on the Rocks: youtube.com/c/BoozeOnTheRocks/videos
Rob's Home Bar: youtube.com/c/RobsHomeBar/videos
62nd's Cocktails: youtube.com/c/62ndCocktails/videos

GETING - How to make this DELICIOS Swedish drink and enjoy it this SUMMER or all year round

The Tribal Bar Guy 2021-05-24 | GETING
This Swedish cocktail is quite popular over there and there is a reason for that. It is fruity and delicious.
This is a very simple to make drink, and despite many recipes call for 2:1 vodka to banana liqueur ratio, other sources ask for a 50:50 ratio.
Personally I like the banana flavour so usually I tend to go with the 50:50 specks.

Apart of this great drink, today it is one year since I uploaded my first video on YouTube. And since I started my journey in Sweden, I choose to celebrate with this nordic cocktail form there.
I really hope you will enjoy the recipe.

I would like to use the opportunity to say THANK YOU to all of you who have subscribed, liked and commented on my videos. That means a lot to me and I really appreciate it.

Cheers!

How to make the ITALIAN SUNSET - Easy and Refreshing combination of AMARETTO and Orange Juice

The Tribal Bar Guy 2021-05-20 | ITALIAN SUNSET
This Amaretto based drink is a low ABV drink, that tend to be on the sweeter side. It is very easy to make, and it is perfect for those summer days at the pool or for all of you who enjoy drinks without an "alcohol" kick with every sip.

INGREDIENTS:
60 ml (2 oz) Amaretto
90 ml (3 oz) Orange juice
90 ml (3 oz.) Soda water

PREPARATION:
Take a highball glass and fill it 3/4 to the top with ice.
Than add the amaretto first. After that slowly pour the orange juice and complete with the soda water. Adding the additional layers try to do it slow in order to achieve a certain level of layering.
Once the main ingredients are added, pour the grenadine on top, completing the sunset effect.
Cheers and Enjoy!

How to make a COCONUT DAIQUIRI - a Very Refreshing Coconut forward drink for the nice SUMMER Days

The Tribal Bar Guy 2021-05-17 | COCONUT DAIQUIRI
This is a tropical riff on the classic Daiquiri. I found this recipe on Instagram, posted by @thegarnishguy and I was really currious to give it a try. It turned out quite well. I was expecting it to be more coconut forward, but it was noticeable enough.
However next time I will try using maybe Malibu instead or the darker rum and see how it will stand up.
Hope you will enjoy it.

INGREDIENTS:
60 ml (2 oz) Rum
30 ml (1 oz) Coconut liqueur
30 ml (1 oz.) Lime juice

PREPARATION:
Take your glass of choice (preferably a coupe) and moist the outside off the glass with an aromatizer. Sprinkle coconut shavings over, to cover the surface as a decoration. Once done, set a side!
In a cocktail shaker pour all of the ingredients. Add ice and shake vigorously for 8-10 seconds.
Strain into the prepared coupe glass and enjoy.
Cheers!

BLUSHING MONK - Fantastic and Easy to make BITTER SWEET drink for any moment you want Summer or not.

The Tribal Bar Guy 2021-05-13 | The BLUSHING MONK is a drink created by Sam Finch while working at The Milk Thistle in Bristol (UK). As the name suggests, it includes a Monks related ingredient. In this case this is the French Benedictine liqueur. For more complexity Lillet Blanc, Aperol and Suze also join the party. A small amount of Lime Juice to add a little bit of zing.
Enjoy!

INGREDIENTS:

22.5 ml (3/4 oz) Benedictine
22.5 ml (3/4 oz) Aperol
10.ml (1/3 oz) Suze
15 ml (1/2 oz) Lillet. Blanc
15 ml (1/2 oz) Lime juice
1 Egg White

PREPARATION:

Place all ingredients in a cocktail shaker. Close it and dry shake (without ice) for about 10 seconds in order to emulsify the egg white. Open the shaker, add ice and shake again for another 8-10 seconds in order to chill the drink.
Double strain into a coupe glass and decorate with a single line of Angostura bitters in the middle of the glass.
Preferably use a Japanese bitters bottle. (Even if I called it Japanese jigger in the video 😁).
Cheers and Enjoy!

CACOLAC - Delicious and refreshing Chocolate milk for the whole family to enjoy:

The Tribal Bar Guy 2021-05-10 | ...

How to make SUZE TONIC - Super EASY Refreshing Drink for the HOT SUMMER DAYS

The Tribal Bar Guy 2021-05-06 | SUZE TONIC also known as Suze' To is an extremely easy, but very refreshing drink with some bitter notes, that is perfect for the hot summer days.

INGREDIENTS:
45 ml (1,5 oz) Suze
90 - 120 ml (3 - 4 oz.) Tonic water
1 Lemon slice (For garnish)

PREPARATION:
Fill your glass of choice with ice. Add the Suze and top up with the tonic water. Gently stir. Garnish with a lemon slice.
Enjoy!

Please like and subscribe: https://www.youtube.com/channel/UCeT8...

How to make a POPEYE SOUR - a fun and DELICIOUS way to take your veggies FOR this SPRING and SUMMER

The Tribal Bar Guy 2021-05-03 | POPEYE SOUR
This drink has been created by Juanillo Falcon while working at "Creps al Born" in Barcelona, Spain.

INGREDIENTS:
8-10 Spinach leaves
52,5 ml (1,75 oz) Silver Cachaça
10 ml (1/3 oz.) Mezcal
10 ml (1/3 oz.) Orgeat
22,5 ml (3/4 oz) Lime juice
7,5 ml (1/4 oz) Ginger liqueur
1 Egg white

PREPARATION:
Muddle the spinach leaves with the lime juice and the orgeat. Add the rest of the ingredients and dry shake (without ice) in order to emulsify the egg-white. Add ice and shake again to chill the drink. Double strain and garnish with a spinach leaf.
Enjoy!

SPICY TOMATO GIN & TONIC - a GREAT and EASY Spicy VARIATION to your Regular G&T for SUMMER 2021

The Tribal Bar Guy 2021-04-29 | SPICY TOMATO GIN & TONIC
This is a great and very refreshing gin based drink that is an Amazing escape from the regular Gin and Tonic. The combination of cherry tomatoes with lime juice, gin and dill, is married together with some great spice and additional flavour from the Worcestershire and the hot sauce.
I found this recipe on the The Candid Appetite website and I love it.

thecandidappetite.com

David from Booze on, the Rocks youtube.com/c/BoozeOnTheRocks/featured recently shared his version as well, which was an additional inspiration for me to give this great drink a try. I definitely recommend it.

INGREDIENTS:

1/4 Cup Cherry tomatoes
1 Bar-spoon chopped dill
1/4 Lime
1-2 Dashes Hot Sauce
1-2 Dashes Worcestershire Sauce
30 ml (1 oz) Gin
60 ml (2 oz) Tonic water

For rimming the glass:
1 tsp coarse salt
1/2 tsp Cayenne pepper
1/2 tsp Coarsely gridded black pepper

PREPARATION:
In a plate or a small ball mix the spices designated for rimming the glass. Take your glass of choice, moist the rim with a lime wedge and coat it with the spicy mix.
Place the cherry tomatoes, cut in half, inside the glass. Add the dill and lime juice and muddle well. Add the gin, tabasco and Worcestershire Sauce. Top everything up with tonic water. Gently mix.
Decorate with fresh dill, lime wedge and a cucumber wheel.
Enjoy!

PICON BIÉRE - How to make this ORANGE & Bitter forward drink - Great for the chilli summer nights

The Tribal Bar Guy 2021-04-26 | PICON BIÉRE is a great drink for the chill summer nights or to boost and give some extra flavour to your beer, when it simply does not pop up enough.
This is a very simple and really common drink, especially for North of France and for the French speaking part of Belgium.

INGREDIENTS:
30 ml (1 oz) Picon Biére
180 - 210 ml (6-7 oz) Beer (Preferably lager or white)

PREPARATION:
Pour the Picon Biére into your glass of choice. Top up with the beer. Garnish with an orange slice.
Enjoy!