The Hagar and Helga Cocktail
You can never have too many beverage recipes, so give The Hagar and Helga Cocktail a try. This recipe makes 1 servings with 58 calories, 0g of protein, and 0g of fat each. For 73 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. 20 people have made this recipe and would make it again. It is brought to you by Food Republic. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up sherry, curacao, cumin, and a few other things to make it today. From preparation to the plate, this recipe takes around 6 hours and 5 minutes. With a spoonacular score of 6%, this dish is improvable. Users who liked this recipe also liked Shrimp Cocktail Bar: Classic Cocktail Sauce, Avocado Crema, Remoulade, Searching for spooky Halloween cocktail ideas? Try a Dead Man’s Kiss Cocktail, and Shrimp, Pineapple and Avocado Cocktail (Cocktail de Camarones con Piña y Aguacate).
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 360 minutes
Ingredients:
1 dash Angostura bitters
1 dash Cinnamon bitters (substitute with Fee's Old-Fashioned bitters)
1 teaspoon cumin syrup*
1/4 oz Pierre Ferrand Dry Curaçao
1 oz Lustau East India Solera Sherry
1.5 oz Linie Aquavit
Equipment:
frying pan
pot
cheesecloth
sieve
Cooking instruction summary:
Directions: Directions:Combine all ingredients into a chilled mixing glass, add ice and stir until very cold.Strain into a chilled cocktail glass and garnish with a skewered cherry. Express an orange peel over the cocktail, then discard peel. *Cumin syrup: In a pan, toast 3 tablespoons of cumin seeds. In a separate pot make simple syrup (using 1 cup of water & 1 cup of sugar). Bring syrup to a boil and remove from heat. Add toasted cumin seeds. Let stand for 6 hours. Then strain with a cheesecloth and a fine strainer. Store in a clean bottle with a secure top and keep refrigerated.
Step by step:
1. Combine all ingredients into a chilled mixing glass, add ice and stir until very cold.Strain into a chilled cocktail glass and garnish with a skewered cherry. Express an orange peel over the cocktail, then discard peel. *Cumin syrup: In a pan, toast 3 tablespoons of cumin seeds. In a separate pot make simple syrup (using 1 cup of water & 1 cup of sugar). Bring syrup to a boil and remove from heat.
2. Add toasted cumin seeds.
3. Let stand for 6 hours. Then strain with a cheesecloth and a fine strainer. Store in a clean bottle with a secure top and keep refrigerated.
Nutrition Information:
covered percent of daily need
