Must Have Cocktail
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
Mixing ketchup and mustard doesn't seem strange, unless you add Jägermeister liqueur. The bartenders at the Viennese bar "Tur 7" loved the combination, so they added this unusual, piquant cocktail to the menu. Best served to adventurous friends!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 30 ml. Jägermeister liqueur
- 30 ml rye whiskey
- 40 ml apricot juice
- 10 ml lime juice
- 1 tbsp ketchup
- 1/2 tsp hot mustard
- 60 ml light lager or pilsner beer
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Recipes with similar ingredients: liquor, whiskey, Apricot nectar, lime juice, ketchup, light beer, mustard
Cooking the dish according to the recipe:
- Chill the cocktail glass in the freezer for about 30 minutes.
- Place the liqueur, whiskey, apricot and lime juice, ketchup, mustard, and a pinch of salt and pepper in a cocktail shaker with ice. Shake well and strain through two strainers into a chilled glass. Top with beer.
Author of the recipe - Bar "Tur 7", Vienna, Austria
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