Our third and final cocktail is the Peat’s Dragon. An unusual smokey/peppery cocktail using both peated whiskey and black pepper. Possibly originated at The Up & Up, New York City.
I’ve seen quite a few cocktails under the name of “Peat’s Dragon”, but this seemed the most intriguing, being both smokey and peppery.
Our second cocktail is the Dried Meadow Flower. A floral cocktail with tequila and gentian, created by Simon Difford in 2015 at the Cabinet Room, London, England.
Our second cocktail is the Autumn Leaves. A great autumnal cocktail with a nice combination of spicy whiskey, apple, vermouth and with herbal notes. Created by Jeffrey Morgenthaler at Bel Ami Lounge, Oregon, USA, in 2008.
Our first cocktail is the Chocolate Almond Autumn Negroni, an autumnal Negroni which adds almond, chocolate and hits of cinnamon and star anise for rich autumn aromas.
This is just one of many Negroni variants we’ve made over the last few months.
Our third and final cocktail is the Sweet Martini. After the Martinez and before the Dry Martini we all know, was the original Martini, which used sweet vermouth.
Our second cocktail is the Chocolate Brandied Manhattan. A Manhattan variant which adds brandy and replaces the aromatic bitters with chocolate ones.
This cocktail was created by Jay and Leah at the The Gastronom.
Our first cocktail is the Calvados Hot Toddy, a warming Calvados Hot Toddy, perfect for autumn or winter, created by Jose Torrella of The Barclay Bar, New York City, new York, USA.
With autumn nearing an end and winter soon to be upon us, this seemed the perfect warming cocktail for today.
Our third and final cocktail is the Fino Martini, which is a simple Fino sherry martini.