Wot The Hell

How to Rim a Glass with Salt or Sugar?

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Mastering the Art of Rimming Glasses Creatively

Step 1: Choose the Right Glass

Select a glass appropriate for the cocktail. Commonly rimmed glasses include margarita glasses for salt rims and martini glasses for sugar rims.

Step 2: Prepare the Rim


Wet the rim of the glass with a lime or lemon wedge for salt rims, or simple syrup for sugar rims. Ensure an even coating without excess liquid.

Step 3: Spread Salt or Sugar


Pour salt or sugar onto a flat, clean surface. Gently roll the wet rim of the glass into the salt or sugar, ensuring an even coat. Tilt and rotate the glass for full coverage.

Step 4: Tap Off Excess

Hold the glass upside down and tap it lightly to remove any excess salt or sugar. This prevents an overly thick or uneven rim.

Step 5: Chill or Set

For cocktails served over ice, place the glass in the freezer for a few minutes to set the rim. For warm cocktails, the rim is ready for use.

Wot The Hell1for Drinking Age Adultsauthentic Wot The Hell cocktail recipePT5M

Hell

Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

Anise, nutty, bitter


  • Molinari Sambuca Extra 3 cl
  • Mozart Original Chocolate Liqueur 3 cl
  • Sebor Absinth Absinthe 3 cl


old fashioned glass


Wot The Hell
Wot The Hell is a popular Vodka cocktail containing a combinations of Molinari Sambuca Extra,Mozart Original Chocolate Liqueur,Sebor Absinth Absinthe .Served using a old fashioned glass
Wot The Hell is a captivating and complex cocktail that combines the flavors of Sambuca, Chocolate Liqueur, and Absinthe to create a truly unique drinking experience. The process of layering these ingredients, lighting them on fire, and then covering to choke the flames is not only visually stunning but also adds depth and complexity to the cocktail. Served with a straw, it`s a drink that invites you to savor its flavors slowly while enjoying the intriguing interplay of ingredients. It`s a conversation starter and a true showstopper at any gathering.


Hell Ingredients


Molinari Sambuca Extra,Mozart Original Chocolate Liqueur,Sebor Absinth Absinthe,


Hell Recipe


Starting by pouring the sambuca into an old fashioned glass setting a snifter above it in 60 degrees angle. Pour the chocolate liquer into the snifter, above it absinthe, lighting it up, rolling the glass, letting it to hit up the pouring from the snifter into the old fashioned, covering it to choke the flames. Serve with a straw.

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  • Molinari Sambuca Extra

    Sambuca is an anise flavoured Italian liqueur, it is a colourless liqueur in pure form but there are Black Sambuca ( deep blue colour ) or Red Sambuca ( bright red in colour ), thus the colourless liqueur is distinguised as White Sambuca.

    Sambuca is a minimum of 38% Alcohol by Volume, and is created by adding essential oils of star enise, or less commonly green anise, elderflower, liquorice and other herbs as per recipe of the producer, to pure alcohol and a concentrated solution of sugar.

    Sambuca is served neat, on the rocks or with water. In Italian tradition, Sambuca may be consumed after coffee as an Ammazzacaffè, which is a small glass of liqueur usually consumed after coffee to dull its taste or the caffeine effect. It is a common Italian custom, especially after a generous festive meal.

    Note: If a bottle of Sambuca is not what you are looking to buy, get some Anise Oil ( Green Anise ) and Anise Extract ( Star Anise ) and some Licorice Root Sticks and steep them in a Neutral Spirit like Vodka for a few days and follow available home made Sambuca recipes to create your own Sambuca for party days.

  • Mozart Original Chocolate Liqueur

    Creme de Cacao is a chocolate liqueur that has probably been produced and sold in France since as early as 1666. In America a Chocolate wine was popular in the 18th Century, it's ingredients included sherry, port, chocolate and sugar.

    A modern recipe for chocolate liqueur at home lists the ingredients as chocolate extract, vanilla extract and simple syrup and in purest form, chocolate liqueur is clear and colours may be added.

    Creme de Cacao can be consumed straight and as an apertif, in cocktails and in desserts, in dessert sauces, cakes and truffles.

    The most common Chocolate Liqueur is Mozart Black Chocolate Liqueur and Godiva Chocolate Liqueur

    Black Mozart comes in a distinctive bulbous bottle and is made by macerating bitter chocolate with alcohol and Bourbon vanilla. The finished liqueur contains a whopping 87% pure cocoa macerate and does not contain milk, cream, preservatives or colourings. - Difford's Guide

    Godiva Chocolatier the Belgian chocolate maker, makes Godiva Chocolate Liqueur. Godiva Liqueur says about itself - GODIVA® Liqueurs embody the commitment to quality craftsmanship and the chocolate artistry of the Godiva Chocolatier. With each sip, discover a rich, velvety chocolate experience.

  • Sebor Absinth Absinthe

    Absinthe is an anise flavoured spirit derived from several plants including grand wormwood. green anise and fennel ,along with other medicinal and culinary herbs. Absinthe is Swiss in origin, and was created in the late 18th Century, it rose to tremendous popularity in the late 19th and early 20th Century among Parisian artists and writers, and became associated with the Bohemian culture and notoriety.

    Earnest Hemmingway, James Joyce, Charles Baudelaire, Toulouse-Lautrec, Pablo Picasso, Vincent Van Gogh, Oscar Wilde, Edgar Allan Poe, Lord Byron to name a few celebrated auteurs and thinkers who were Absinthe aficionados and it's needless to say their association took Absinthe to an unprecedented popularity and notoriety at the same time. It also has the reputation of being a psychoactive drug and hallucinogen, although these claims don't have any scientific evidence, resulting in Absinthe ban in USA and Europe for a long period.

    Absinthes are of two types, distilled and cold mixed. Distilled Absinthe used a technique similar to Gin where the distillation removes the undesired herbal bitter influences while producing the clear spirit with the desired complexity and aroma retained in it.

    Cold mixed Absinthe is produced using the inexpensive process of blending flavouring essencs and artificial colouring in commercial alcohol, just as flavoured Vodka is produced by infusion, it is this Cold Mixed Absinthe that can reach as high as 90% ABV. Beware that due to the lack of Absinthe regulations in many countries. producers falsify advertising claims like, referring to their product as "distilled".

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