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For the July/August Feast, contributing writer David Farley sampled the Czech liqueur Becherovka in the form of a mixed drink called “Midnight Pupp” (shown above). Never one to shy away from cocktails, AFAR found twelve concoctions featuring some famous quasi-national drinks. Mix responsibly.

1. Garden Cocktail
A dark brown liqueur made from unripe walnuts, Nocino is indigenous to Modena and enjoyed best as an after dinner drink.

Based on the recipe from Eugene Giorgini in Ancona

1 part Nocino
1 part Campari
1 part Mandarinetto
1 part vodka

Mix the ingredients and serve in a cocktail glass

2. Tej Cocktail
Traditional honey wine or mead from Ethiopia fermented with leaves and twigs from the gesho plant.

Based on the recipe From Nunu’s Ethiopian Fusion in Toronto

2 ounces homemade tej
2 ounces spiced rum (such as Sailor Jerry)
1 ounce of freshly squeezed limejuice

1. Prepare the de facto tej in advance by boiling a cup of honey until it’s lightly caramelized (approximately 10 to 15 minutes).
2. Add three cinnamon sticks finely ground with a mortar and pestle and three whole nutmegs finely grated.
3. Finally, add a cup of pear puree and boil for another 10 to 15 minutes, stirring often.
4. Cool before use or refrigerate for up to a week.
5. Combine all ingredients on the list in a cocktail shaker filled with ice and shake vigorously.
6. Pour into an ice-filled tall boy glass.
7. Top with club soda and garnish with a maraschino cherry and orange slice.

3. Singapore Sling
Concocted in the early 1900’s, the drink is still a staple at the Raffles Hotel in Singapore, where it originated.

Based on the recipe from the Raffles Hotel in Singapore

1 1/2 ounces gin
1/2 ounce Cherry Heering
1/4 ounce Cointreau
1/4 ounce Benedictine
1/4 ounce lime juice
1/3 ounce grenadine
Dash of Angostura Bitters

1. Combine all ingredients and shake with ice.
2. Strain into an ice filled Collins glass.
3. Garnish with a cherry and slice of pineapple.

4. Pimm’s Cup Cocktail
In need of a more savory drink to pair with oysters, English bar owner James Pimm mixed gin, liqueurs, and fruit extract to make his signature drink.

Based on a recipe by Gabe Soria and Amanda Zug-Moore that appeared in Bon Appétit

1/2 cup sugar
1/2 cup water
2 cups Pimm’s No. 1
1 cup fresh Meyer lemon juice
1 orange, halved, thinly sliced
1 6-inch-long piece cucumber, thinly sliced
1 3-inch-long piece fresh ginger, thinly sliced
1/4 cup fresh mint leaves
1 1/2 cups chilled club soda
Ice cubes
Cucumber spears

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1. Stir sugar and 1/2 cup water in saucepan over medium heat until sugar dissolves.
2. Combine Pimm’s and next 6 ingredients in large pitcher.
3. Mix in 1/2 cup sugar syrup, mashing slightly to release flavors.
4. Cover; chill at least 1 and up to 3 hours.
5. Stir 1 1/2 cups club soda into pitcher.
6. Fill eight old fashioned glasses with ice, then cocktail.
7. Garnish with cucumber spears.

5. Black Velvet
This beer/champagne hybrid was created in Brooks’s Club of London in 1861 to mourn the death of Prince Albert. So the story goes.

Based on recipe from Guinness

1/2 flute Guinness Extra Stout
1/2 flute Champagne

1. Fill half of a flute with stout.
2. Slowly pour in champagne to the top.
3. Stir gently with glass or plastic rod.

6. Táltos
In a Palinka (Hungarian brandy) cocktail competition, this creation won first prize.

Based on recipe from bartender Gábor Nádas

1 1/6 oz Marc Palinka from Pannonhalam
1/3 oz Green Walnut liqueur
1/6 cl Bols apricot liqueur
2/3 oz extra dry vermouth

1. Pour all ingredients in a shaker.
2. Shake well and serve it in a martini glass.
3. Garnish with a piece of green walnut dropped in glass.

7. Caipirinha de Cachaça
Cachaça is a rum-like distilled liquor made from fresh sugarcane juice that has been produced in Brazil since the 1880s. While it can be enjoyed neat, it is most commonly used as the base for national cocktail Caipirinha.

Based on the recipe from Pitu

1 half lime
2 teaspoons granulated sugar
Crushed ice
2 ounces cachaça
Slice of lemon

1. Cut lime into small pieces and place in old-fashioned cocktail glass.
2. Add sugar.
3. Muddle lime and sugar with pestle.
4. Fill glass with ice.
5. Add cachaça.
6. Pour contents into a shaker, shake well, and return contents to glass.

8. The Nohito
Brennivín is an Icelandic form of schnapps made from potato mash and caraway seeds. With a high alcohol content, its name translates to ‘burning wine’ and it is often referred to by locals as “Black Death.”

Based on the recipe developed by Reykjavik bar Sirkus

1 part Brennivín
1 1/2 parts Martini Bianco
1/2 part dark rum
1 slice each of lemon and lime
Dash of Bols Peppermint
3 parts ginger ale

1. Combine Brennivín, Martini Bianco, lime slice, and rum.
2. Top off with Bols Peppermint and ginger ale.
3. Add lemon slice as garnish.

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9. Anguri Sour
Greek spirit Metaxa was developed by Spyros Metaxa in 1888. Infused with rose petals and herbs, it is an oak casket-aged blend of brandy and four varieties of wine. This cocktail recipe won the 2005 German Metaxa Champions competition.

Based on the recipe created by Alexander Hauck, bartender at Frankfurt’s Luna Bar

1 2/3 ounces Metaxa
1 ounce fresh lemon juice
2/3 ounces sugar syrup
1 inch-long piece and 1 slice of cucumber (“anguri”)
1 cocktail cherry

1. Mash cucumber piece with pestle.
2. Add sugar syrup, lemon juice, and Metaxa.
3. Strain contents into old-fashioned cocktail glass.
4. Garnish with cucumber slice and cocktail cherry.

10. Champagne Polonaise
Created by Benedictine monks in the 16th century, krupnik is a vodka-based honey liqueur infused with up to 50 different herbs. Used as a disinfectant by soldiers during World War II, it is commonly made at home and served hot as mead, or chilled and mixed with beer or champagne.

Based on the recipe from Belvedere Krupnik Honey Vodka

1 part Krupnik
2 parts Marie Brizard Crème de mûre
8 parts Champagne

Pour all contents into a flute. Serve chilled.

11. Chocolate Cocktail
This deceptively named cocktail has no chocolate but makes use of green- or yellow-colored Chartreuse, a plant, herb, and wine alcohol concoction that was sold as a medicine in Grenoble during the 1800s. The spirit’s history goes back even further; it is based off a recipe labeled “The Elixir of Long Life” that was delivered to the Chartreuse Monastery in 1605.

Based on the recipe from W.C. Whitfield’s “Just Cocktails”

1 ounce maraschino liqueur
1 ounce blackberry liqueur
1 ounce Yellow Chartreuse liqueur
1 egg yolk

1. Pour ingredients into shaker and shake vigorously.
2. Add ice and shake vigorously again.
3. Strain contents into chilled cocktail glass.

12. Uuii Field
Habu-shu is a variant of Okinawa’s 500-year old rice–based liqueur, awamori. With a 60 percent alcohol content, this is not for lightweights. The Habu-shu variety is characterized by the small habu snake found coiled at the bottom of the bottle.

Based on the recipe from Bar Accord in Naha, Okinawa

45ml Nanto Syuzo Habu-shu
2-3 teaspoons granulated sugar
8-10 half-slices of lime

Pour ingredients into glass and stir.