Poslužite se / Dine&Wine
odgovara. U svetu je trenutno trend da kla- sici dobijaju novi šmek upotrebom sastoja- ka koje barmen sam pravi. To su obično neki od likera koji idu u koktel. Tako stari miks pića dobija malo drugačiji ukus – objašnjava Miloš. Za dobar koktel nije važno samo šejkovanje pića. Važna je i atmosfera u kojoj ga gost pije. – Znam da sam napravio nešto dobro ako se dopadne gostu, ali tu nije kraj. Uvek treba eksperimentisati u potrazi za novim varijaci- jama ukusa kako biste gostu ponudili nešto novo. Najpopularniji Mohito , na primer, može da se kombinuje s ananasom – priča Miloš. Koktel možete da napravite i kod kuće, po- sebno ako imate sa kim da ga popijete u prijat- noj atmosferi. Biće vam dovoljno da imate šejker i kvali- tetne sastojke. I, naravno, led. – Koktel koji napravite morate odmah da pijete. Samo tada ima pravu aromu. Ovo pravi- lo važi za većinu koktela. Trudite se da ne me- šate koktele od potpuno oprečnih sastojaka, na primer, nemojte mešati slatku pavlaku s limu- nom. I još jedan savet – budite umereni u kon- zumiranju jer uživanje traje samo dok vam je prijatno – kaže barmen i predlaže nekoliko kok- tela koji mogu da budu pravi izbor u novogo- dišnjoj noći. the use of ingredients that bartenders make themselves. These are typically some of the liqueurs that go into a cocktail. So, old mix drinks receive a slightly different flavour – explains Miloš. For a good cocktail it is not only impor- tant to shake the drink. The atmosphere in which the customer drinks it is also impor- tant. - I know I’ve made something good if the customer likes it, but that’s not the end. You should always experiment when seeking new variations of flavours in order to offer the cus- tomer something new. The most popular moji- to, for example, can be combined with pineap- ple - says Miloš. You can also make cocktails at home, es- pecially if you have someone to drink them with in a pleasant atmosphere. It will be enough for you to have a shaker, high quality ingredients and, of course, ice. - A cocktail that you make needs to be drunk immediately. It is only then that it has the proper flavour. This rule applies to most cocktails. Try not to mix cocktails with com- pletely contrasting ingredients, such as com- bining those that contain cream with those that have lemon. And one more piece of ad- vice – be moderate in consumption, because enjoyment only lasts as long as it is pleasant for you - says this accomplished bartender, before proposing several cocktails that could be the right choice for New Year’s Eve.
SASTOJCI • 2 cl burbona • 2 cl likera od kupine • 1 cl Riga Black balsama • 2 cl likera od maline • liker od pomorandže • prstohvat šafrana • štapić vanile • 5 zrna pimenta • 0,5 cl soka od limete • 3 cl soka od ananasa URANAGE PRIPREMA Čarolija ovog pobed- ničkog koktela u Japa- nu je liker od maline, ko- ji je pripremio Miloš po sopstvenoj recepturi. U 200 ml vode skuvajte 20 g sušenih malina i 100 g šećera. Ohlađeni liker pomešajte sa ostalim sa - stojcima.
INGREDIENTS • 20ml of bourbon
• 20ml of blackberry liqueur • 10ml of Riga Black Balsam • 20ml of raspberry liqueur • Orange liqueur • A pinch of saffron • A vanilla pod • 5 grains of pimento • 5ml of lime juice • 3ml of pineapple juice PREPARATION The magic formula for this winning cocktail in Japan is the raspberry liqueur that Miloš prepared according to his own recipe. He cooked 20 g of dried raspberries and 100 g of sugar in 200 ml of water. The chilled rasp- berry liqueur is mixed with the other ingredients.
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