Our third and final cocktail is the Insanely Good Gin & Tonic. The name of this cocktail was picked by Chaim Dauerman at the Up & Up Bar in New York City, USA. A Gin & Tonic enhanced with gentian liqueur, lime cordial and Angostura Aromatic Bitters.
Our second cocktail is the Greenhorn. Created at the Refuge cocktail bar in Houston, Texas, USA, in 2022.
Our first cocktail is the Cardinale, for which we are using the correct recipe which uses a German Riesling Kabinett White Wine rather than the dry vermouth that may use today (which would actually make it a Dry Negoni).
Created in the 1950s at The Excelsior Hotel , Rome, Italy, by Giovanni Raimondo.
Our third and final cocktail is the Lillet Fifty-Fifty Martini. A variant of the Fifty-Fifty Martini which switches out the dry vermouth for Lillet Blanc.
Our second cocktail is the Singapore Sling (Old Tom Variant). This is a more complex variant of the Singapore Sling using Old Tom Gin instead of the more standard London Dry Gin.
Our first cocktail is the Milano Torino. Originating in approximately 1860 at the Gaspare Campari’s café in Milan, takes its name from the birthplaces of Campari in Milano (Milan to the English) and Vermouth di Torino in Torino (Turin to the english). It is the cocktail from which the Negroni is derived.
Our third and final cocktail is the Weeski. Created by David Wondrich in 2014 in Brooklyn, New York City, USA. Originally made as a last minute “panic” drink, he named it “Weeski” as he thought it tasted like whiskey would if it were French and sounds like how they say “whiskey”.
David tweeted about the cocktail as he created it.
Our second cocktail is the Paycheck. Created in 2017 by Jens Küpperbusch, Essen, Germany; unless you already have Earl Grey infused London Dry Gin, this cocktail needs an hour preparation, but is worth the wait.
