Amalfi Julep Cocktail

Needed:
Crushed ice

Ice cubes

Colander

Juicer

Shaker

Strainer

Beaker

1.5 cl of lemon liquor (dry Limoncello)

2 cl of mint top

3 cl of rum from Jamaica (Coruba NPU)

1 cl of rum from Trinidad (Angostura 1919)

1.5 cl of almond syrup

1/2 lemon (not injected)

4.5 cl of peach liquor

Happy drinks

This very harmonious summer cocktail has a light, yet rich aroma, with the intense fragrance making you dream of Italy. It requires a careful preparation and very accurate ingredient proportions.
The rums (Coruba NPU and Angostura 1919) are fragrant and cannot be replaced because of their special aroma! The same applies to the Trenel peach liquor, but there is an acceptable alternative: 3 cl of Peachtree + 1.5 cl apricot Brandy. The Limoncello should be as dry as possible. Boudier should also fit but Bresca Dorada is the best alternative.

Preparation:
Pre-cool the serving glass. Peel half the lemon thin. Spray the mixing glass with the peels and then put them in the mixing glass. Add the rum and lash. Squeeze the juice of half a lemon into the mixing glass and add the mint and the other ingredients. Lash thoroughly, but make sure that the mint does not dissolve. Shake together with ice and strain with a strainer into the pre-cooled serving glass filled with crushed ice.

Amarango – a milk drink 

Needed:
Crushed ice

Ice cubes

Shaker

Strainer

Highball glass
Milk

3 cl of Bailey's Irish Cream

3 cl of Amaretto

3 cl of very old wine or brandy

A cool drink
Put everything together in a shaker together with ice (except for the milk), then shake and strain into a glass filled with some crushed ice. Use milk to fill the glass.