Category: Cocktails

Our second cocktail is the Fifty-Fifty Dry Martini. This is an old Martini variant which was first published in Hugo R. Ensslin’s 1917 book Recipes for Mixed Drinks with instructions to be stirred.

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Our first cocktail is the Dry Negroni, a variant of the Negroni, which switches out the sweet vermouth for dry vermouth.

We’ve made quiet a few Negroni variants so far and have quite a few more to come.

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Our third and final cocktail is the Kiwi Martini. A refreshing martini made using fresh kiwi fruit..

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Our second cocktail is the Green Goddess. Created at a now-closed South Africa fusion restaurant, Peri Peri, in Houston, Texas, USA, it’s a fresh and floral combination of kiwi, elderflower, lime, soda and dry gin.

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Our first cocktail is the Kiwi Mojito, a refreshing mojito made with kiwi fruit, agave nectar, rum and soda water.

This cocktail can be stiffened by increasing the rum or easily scaled-up for a BBQ.

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Our third and final cocktail is the Port New York Sour. A variant of the [lin=”https://thecocktailsmustflow.co.uk/cocktails/new-york-sour/”]New York Sour[/link] which has a few changes, the most notable is replacing the dry red wine with tawny port wine.

We’ve also made the Brunswick variant which replaces the bourno with rye whiskey and the simple syrup with maple syrup.

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Our second cocktail is the Gold Fashioned, which is a a variant of the Old Fashioned which is created to Aberfeldy themselves and uses their 12 Year old Single Malt Scotch.

We’ve used a few variants of the Old Fashioned since we started this site.

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Our first cocktail is the The Scofflaw. This is a modern variant, created by Gary Regan, of the original 1924 Scoff-law cocktail, which increases the bourbon and decreases the grenadine.

There are quite a few modern variants which “re-balance” them for modern palettes which usually means increasing the base alcohol and reducing other elements, as is the case here.

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Our third and final cocktail is the Red Hook. A Manhattan variant, which uses rye whiskey, maraschino liqueur and Punt e Mes, an Italian vermouth whose name translates to “point and a half,” referring to the bottle containing one point of sweetness and one point of bitterness.

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Our second cocktail is the The Pimmlet, which is a Gimlet variant which replaced lime cordial with Pimm’s No. 1 Cup and Lime Juice..

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