Author: The Cocktails Must Flow

Our second cocktail is the Lillet Sour. A simple, yet delicious, Lillet Blanc sour of unknown origin.

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Our first cocktail is the Almond Joy. This is a cocktail of unknown origin (although I’m certain it has to be from the US), which aims to replicate the taste of the American candy bar of the same name.

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Our third cocktail is the Cherry Bakewell is a great dessert cocktail. Created by Simon Difford in December 2022; this cocktail joins a number of other Bakewell cocktails in existence.

We’ve prviously posted the Bakewell Tart and Bakewell Fizz, but think I prefer this one from Difford.

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Our second cocktail is the Cabernet Old Fashioned. A great Old Fashioned variant of unknown origin.

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Our first cocktail is the Orange Negroni. Put that orange you got as a stocking filler to some good use today by using it in a pre-lunch Negroni.

A Negroni variant created by The Drink Blog for Negroni week.

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Our third cocktail is the Death and Taxes. Created by Michael Madrusan in 2011 at Milk & Honey, New York City, USA , but subsequently made famous at The Everleigh, Melbourne, Australia.

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Our second cocktail is the Gingerbread Martini. Created in 2014 by Simon Difford at the Cabinet Room, London, England.

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Our first cocktail is the The Chapuline. A South American twist on the Grasshopper, created by Toby Maloney, The Violet Hour, Chicago, USA.

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Our third cocktail is the Sacred Martell. Created by Gilles De Hondt in 2015 at Casino Oostende in Oostende, Belgium.

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Our second cocktail is the Midnight in New York. Created by Trudy Thomas at Liquid Remedy Inc., Phoenix, Arizona, USA.

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