Author: The Cocktails Must Flow

Our second cocktail is the Aperol Gin Cocktail. A simple cocktail of aperol and gin.

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Our first cocktail is the Paris Between the Wars, an unlikely but nicely balanced mixture of Scotch and Campari.

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Our third and final cocktail is the St. Charles’ Punch. This is a cocktail which goes back a long time, prior to 1862 when it was included in Jerry Thomas’ The Bar-Tenders Guide; this version was adapted by Matt Ray, beverage director, Ace Hotel New Orleans, New Orleans.

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Our second cocktail is the Singapore Sling (Raffles Version). A classic cocktail, created by barman Ngiam Tong Boon, at the Raffles Hotel, Singapore, prior to 1915.

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Our first cocktail is the French Martini was created in 1980s New York; it’s smooth, sweet, and creamy and only needs three ingredients.

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Our third and final cocktail is the Pomegranate Cocktail, which is a vodka-based pomegranate cocktail. .

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Our second cocktail is the Rye and Ginger, which is a casual, easy-going, drink popular in Canada where it is made with any Canadian whiskey, not just rye whiskey..

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Our first cocktail is the Midori Spritz, which is a variant of the Limoncello Spritz which replaces the limoncello with Midori..

We’ve posted a number of spritzes which give you a range of options, along with this Midori Spritz, for the coming summer.

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Our third and final cocktail is the Purple Dream. This is a simple, yet delicious, black raspberry and cream cocktail.

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Our second cocktail is the Jack Rose. The Fine Art of Mixing Drinks by David A. Embury listed the Jack Rose as one of the six basic drinks, but it is now not very well-known. It works best with a good-quality apple brandy.

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