Author: The Cocktails Must Flow

Our second cocktail is the Loch Almond Highball, a simple yet blend of Scotch, amaretto and ginger ale.

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Our first cocktail is the Klondike, a simple, equal parts, three-ingredient cocktail which works very well. Adapted from from A. S. Crockett’s 1935 The Old Waldorf-Astoria Bar Book.

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Our third and final cocktail is the Tequila Fruit Cup. A tequila-based variant of the Pimm’s Cup; similar to, but more tangy than, the Old Tom Fruit Cup.

We posted a few Fruit Cup last year and thought this made a nice tangy addition, perfect for the summer which will hopefully be with us soon.

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Our second cocktail is the Horsefeather. A modern classic, created in Lawrence, Kansas, in the 1990s.

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Our first cocktail is the Brown Elephant, which combines Amarula, milk and cola over ice. This is an easy drinking cocktail, ideal for hot summer days.

Pour the cola last and very slowly to avoid curdling.

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The 27^th March is International Whiskey Day!

Today we’re bringing you the New York Sour, a variant of the whisky sour thought to have been created during the 1880s in Chicago, USA, before being popularised by a bartender in New York City, thereby earning its modern name.

It’s a whiskey sour with a float of dry red wine, which, as well as being visually stunning, adds complexity and a fruit acidity.

Our third and final cocktail is the Chrysanthemum. Our third, and final, cocktail is a classic, originally dating back to before 1917 where it appeared in Hugo R. Ensslin’s 1917 Recipes for Mixed Drinks. It may be named by a 1904 piece by Scott Joplin, the famous ragtime composer and pianist which was released on record in 1916.

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Our second cocktail is the Water Lily, another floral cocktail to help us usher in the spring. It is a variant of the Corpse Reviver #2 which uses creme de violette in place of the Lillet Blanc. It was created by Richard Boccaro in 2007 during his time at Little Branch in NYC.

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Our first cocktail is the Elderflower Processo, a refreshing, flowery gin and proescco cocktail which is perfect for spring and summer.

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Our third and final cocktail is the Dubliner which is a Manhattan variant but with the addition of orange bitters and Grand Marnier, which gives the drink a subtle orange flavor; created by Gary ‘Gaz’ Regan in New York, USA, in 1999..

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