Our second cocktail is the Bahama Mama, a tropical and fruity cocktail ideal for days at the beach (although not a UK beach in early-March). This is quite a fruity cocktail which I’d drink again, if I hadn’t already had the far superior Rum Runner; why not try them both and let me know which you prefer in the comments below?
Our first cocktail is the Rum Sour, a tart and tasty cocktail. It’s best made with a quality dark rum; we used Pusser’s Gunpowder Proof Rum.
Our third and final cocktail is the Fabiola. This is a Metropolitan variant which replaces the sweet vermouth with a white vermouth and adds the orange and brandy liqueur Grand Marnier, which elevates this cocktail to a different level.
I’ve seen a few recipes online talking about the vermouth in the Fabiola and listing sweet vermouth as an ingredient and in the detail saying to use a “more delicate sweet vermouth like Cinzano Bianco”, but Cinzano Bianco is a white vermouth, not a sweet one. It’s easy to tell a sweet vermouth from a white, as the sweet is dark red in colour whereas the white is clear (and looks just like a dry vermouth).
Our second cocktail is the Embassy, which was created at The Embassy Club speakeasy in Hollywood in 1930.
Our first cocktail is the Brandy Cocktail. There are many cocktails called simply a Brandy Cocktail which are vintage recipes of unknown origins; we’ve opted for one which is perhaps slightly different to many of those recipes in that it uses both Angostrua and Peychaud’s bitters.
Our third and final cocktail is the Old Pal. A 1920s variant of the Boulevardier from Harry McElhone which uses rye whiskey; we’ve also previously posted a variant the a href=’https://thecocktailsmustflow.co.uk/cocktails/irish-boulevardier/’>Irish Boulevardier which uses Irish whiskey.
Our second cocktail is the Ampersand which first showed up in print in Albert Stevens Crocktett’s 1934 Old Waldorf Bar days.
There are a few variations of the recipe floating around, but we’ve opted one very similar to the original, only missing the two dashes of curacao added to the glass after pouring from the mixing jug.
Our first cocktail is the Alexander, which is a creamy cocktail which dates back to approximately 1915, appearing in Recipes for Mixed Drinks by Hugo Ensslin in 1916.
The Brandy Alexander is a variant of the Alexander which has, through time, become more popular.
Our first cocktail is the Elixir of Love; this is a rich and tasty dessert cocktail which blends double cream with white rum, creme de cacao and amaretto (almond liqueur).