Category: Cocktails

Our second cocktail is the Green Chartreuse Martini. A herbal martini combining dry gin, dry vermouth and Green Chartreuse.

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Our first cocktail is the LBV Martini, a tasty vodka martini cocktail using Late Bottled Vintage port and cranberry juice in lieu of vermouth.

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Our third and final cocktail is the Pétanque. Created by Andrew Bohrer from Mistral Kitchen in Seattle, USA, it uses Spanish Fino Sherry, Italian Ameretto, Creole Bitters from the USA, all under a French name which means “bowling”.

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Our second cocktail is the Dry Martini (Craddock). A Dry Martini from Harry Craddock (1945); it differs from Hugo R. Ensslin’s one by using different proportions and being shaken, not stirred).

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Our first cocktail is the Charente White Negroni. Not just a variant of the Negroni, but also of the White Negroni. It was created by Matthias Lataille and Simon Difford in 2014 at the Cabinet Room in London, England. Half the gin is replaced with Cognac, which gives the drink its name; Charente is in the Cognac region of France.

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Our third and final cocktail is the Dry Martini (Ensslin). A Dry Martini variant from Hugo R. Ensslin.

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Our second cocktail is the MasterMix. A Martini variant which replaces gin or vodka with Jagermesieter for a herbal bouquet which is a surprisingly good pairing for dry vermouth and a hint of bitters.

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Our first cocktail is the Fall Enzoni, A variant of the Enzoni. It replaces the London Dry Gin with spicier rye whiskey for some extra spice and depth, and replaces the green grapes with red for a more Autumnal feel.

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Our third and final cocktail is the Wallick. A classic cocktail named after The Wallick Hotel, New York City, New York, USA, where Hugo R. Ensslin worked for most of his working life. The Wallick cocktail first appeared in Ensslin’s 1916-17 Recipes for Mixed Drinks.

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Our second cocktail is the Lillet Gin&Tonic. A crisp Gin & Tonic with floral and herbal notes from the Lillet Blanc.

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