Category: Cocktails

Our second cocktail is the Manhattan (Sweet with Bitter Chocolate). Created by Simon Difford in 2017 at the Cabinet Room, London, England. Despite the name, it is a dry spiritous cocktail; the “sweet” refers to the use of sweet vermouth.

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Our first cocktail is the Reverse Martni. A simple reversal of the ingredients in a Classic Martini, resulting in a “wet” martini. With so much vermouth, this cocktail benefits greatly from a fresh, good quality dry vermouth.

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Our third and final cocktail is the Caruso. The Caruso[/]b was created for the tenor Enrico Caruso in the early 20th century and was mentioned by Harry Craddock in his The Savoy Cocktail Book by Harry Craddock (1930). The original recipe called for shaking and does work best this way, despite modern convention.

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Our second cocktail is the Adonis. The Adonis is a sherry and vermouth-based cocktail, with equal parts of both. The cocktail was created at the Waldorf-Astoria Hotel in NYC in honor of the 1884 musical Adonis after the show reached the milestone of more than 500 shows on Broadway.

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Our first cocktail is the Left Hand. The creator of this cocktail, Sam Ross, has described it as “a love child between a Negroni and a Manhattan.” Essentially a Boulevardier using bourbon instead of Irish whiskey and with different proportions and the addition of chocolate bitters.

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Our first cocktail is the The Neutral Ground, created by Rhiannon Enlil in New Orleans 2008. Named after the stretch of Canal Street between the Creole’s living in the French Quarter and the Americans on the other side.

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Our first cocktail is the Up-to-Date, created by Head Bartender Hugo Ensslin at the Hotel Wallick in Times Square and included in his 1916 Recipes for Mixed Drinks.

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Our first cocktail is the Vieux Carré, originating with Walter Bergeron, head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans; it is named after the French term for the New Orleans French Quarter.

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Our third and final cocktail is the Black Dog. A strong bourbon cocktail of unknown origin somewhere in the USA.

This is a much gentler drink than I expected from the amount of bourbon. The ice and vermouth mellow it out a lot.

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Our second cocktail is the Brandy Daisy. Daisy cocktails aren’t just a cocktail, but are a class of cocktails, where the base spirit can be easily substituted for another. Not related to spring as such, but with the flowery name, we decided it would be a good cocktail to have on our first Friday night after the start of spring.

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