“Can you make me a quick cocktail?!” – a question you’ve probably been asked a thousand times in clubs, bars or at private parties, or maybe even heard yourself. But the art of mixing cocktails is not quite so simple – which ingredients should be used, in what quantities and should the cocktail be shaken or stirred? Questions upon questions, which we are happy to answer for and with you at regular cocktail workshops in the Monkey Bar Prague in our Falkensteiner Hotel Prague. In this article, we will introduce you to the art of “mixology” and reveal a few highlights from the bar menu of the Monkey Bar Prague!
The Art of Mixology
Mixology describes the art of creating or rethinking cocktail recipes yourself. An art that has become a real trend in recent years. Etymologically, this word is composed of “mix” for mixture and the suffix “logic”, which is supposed to denote the science behind the idea: Mixology is thus the science of mixing. Above all, however, it is a profession with great challenges that require certain know-how.
Mixology or the art of making cocktails
In mixology there are various techniques, skills and competencies that need to be learned:
- Memorising the recipes and typology of cocktails.
- Execution of specific techniques: Handling equipment, mixing ingredients, layering liquids, etc.
- Controlling the dosage of the different ingredients
- Mastering an artistic way of pouring and decorating: the visual aspect has indeed a crucial importance
A mixologist knows exactly how to combine and match different ingredients with different tastes. They create customised recipes or reinterpret existing classics. He or she can use original textures and flavours to create a cocktail that reflects your personality – completely individually.
The Monkey Bar Prague has such a mixologist in its ranks: Benedikt Houda! If he had to describe himself as a cocktail, it would be a Negroni – by the way, the signature drink of the Onyx Bar in the Falkensteiner Hotel Belgrade – which he definitely recommends to you.
At the last cocktail workshop in the Monkey Bar Prague, this drink was naturally also on the list. No wonder, given the theme of “Italy”. In the next paragraph, you can read about the specialities that were conjured up here:
1) NEGRONI
- Gin – 30 ml
- Campari – 30 ml
- Roter Wermut – 30 ml
2) NEGRONI SBAGLIATO
- Campari – 30 ml
- Roter Wermut – 30 ml
- Sekt – 60 ml
3) Americano
- Campari – 30 ml
- Red vermouth – 30 ml
- Soda – 100 ml
Insider tip from the bar chef: add a splash of grapefruit juice.
4) BELLINI
Premix: 410g or 1 can of pickled peaches including brine, 80g of Greek yoghurt. Mix everything together and store in the fridge.
- Peach puree – 60 ml
- Sparkling wine – 100 ml
5) Italicus spritz
- Italicus – 40 ml
- Sparkling Wine – 60 ml
- Soda – 20 ml
6) MILANO TORINO
- Campari – 30 ml
- Roter Wermut – 30 ml
7) Mascarpone basil smash
Basil syrup: 250 g granulated sugar, 0.5 l water, 50 g basil, 10 g citric acid – mix and strain through a cheesecloth. Store in the fridge.
- Gin – 40 ml
- Basil cordial – 40 ml
- Mascarpone – 1 tablespoon
If you mix so many cocktails – and maybe drink them right away 😉 – you’re bound to get hungry quickly. That’s why Executive Chef Nenad Jovanovic presents an exclusive Monkey Bar “Aperitivo Snack Recipe” that you can easily make at home:
Truffle toast with wild garlic capers and Gruyere cheese
- 3 slices of brioche bread
- Truffle cream cheese
- 20 g pickled wild garlic capers
- 60 g Gruyere cheese
Grill the bread on both sides until golden brown and crispy. Spread with cream cheese. Sprinkle with capers and wild garlic. Grate the Gruyere cheese with a fine grater. Finally, drizzle with truffle oil and enjoy!
Of course, you can also make the truffle cream cheese and the brioche yourself. You can find out how here, of course:
Truffle cream cheese
- 200g cream cheese
- 40g truffle paste
- Salt to taste
Brioche bread
For 20 portions
- 1 kg fine flour
- 25 g dry yeast
- 45 g sugar
- 20 g salt
- 125 g butter
- 20 g truffle oil
- 0.5 l milk
Preparation Brioche Bread
- Cut the butter into smaller cubes and leave to soften at room temperature.
- Heat 200 g milk and dissolve the yeast in it with a little sugar and leave it to work/activate at room temperature.
- Put the flour, milk and yeast into the mixer and mix with the dough hook
mix on medium speed until the dough is smooth and well combined - Add butter in small amounts until everything is well combined
- finally, add salt and leave the dough to rise in a bowl with some flour
- when the dough has doubled in size, divide it into 5 equal pieces (600 g each)
- knead with the head and a little flour
- spray the brioche moulds with butter spray and place the finished dough in the moulds
- leave to rise until it has doubled in size
- When the bread has risen, brush with eggs and bake at 180 degrees for about 15-18 minutes until golden brown.
- When the bread is baked, carefully remove it from the tin and place it in the back of the marble table on a rack to cool.
We wish you every success in mixing and cooking your own cocktails and hope to see you soon at one of our cocktail workshops at Monkey Bar Prague!
