Our third and final cocktail is the Chrysanthemum. Our third, and final, cocktail is a classic, originally dating back to before 1917 where it appeared in Hugo R. Ensslin’s 1917 Recipes for Mixed Drinks. It may be named by a 1904 piece by Scott Joplin, the famous ragtime composer and pianist which was released on record in 1916.
Our second cocktail is the Water Lily, another floral cocktail to help us usher in the spring. It is a variant of the Corpse Reviver #2 which uses creme de violette in place of the Lillet Blanc. It was created by Richard Boccaro in 2007 during his time at Little Branch in NYC.
Our first cocktail is the Elderflower Processo, a refreshing, flowery gin and proescco cocktail which is perfect for spring and summer.
Our third and final cocktail is the Dubliner which is a Manhattan variant but with the addition of orange bitters and Grand Marnier, which gives the drink a subtle orange flavor; created by Gary ‘Gaz’ Regan in New York, USA, in 1999..
Our second cocktail is the Irish Old Fashioned. An Old Fashioned variant created by Jack McGarry, which uses Irish whiskey (specifically Jameson Black Barrel Irish Whiskey).
Irish whiskey is generally sweeter than most bourbons, so McGarry replaces the sugar with Benedictine, which both adds some sweetness as well as some botanical depth, which is further enhanced by the two types of bitters.
Our third and final cocktail is the Port in a Storm, a dark, richly flavoured cocktail combining Ruby Port with Scotch whisky and a dash of cognac.
A good accompaniment to a cheese board?
Our second cocktail is the Banana Bread. This is a banana, creamy and nutty after dinner cocktail.
Our first cocktail is the Rum Negroni.This is a Negroni variant which es golden rum instead of gin.
There are quite a few e variants of the Negroni which are quite different to the original.
Our third and final cocktail is the Absinthe Ritual. this is the traditional French way of drinking absinthe; you may see it under the name of Absinthe Drop Cocktail.
As well as being very strong (assuming you buy the real thing), Absinthe is also quite a bitter spirit, so you will never see it being drunk neat the way you will with a whiskey, brandy or rum. The absinthe ritual uses water and sugar to both weaken the strength and also add sweetness to make the absinthe more palatable.
In 19th century Parisian cafés, upon receiving an order for an absinthe, a waiter would present the patron with a dose of absinthe in a suitable glass, sugar, absinthe spoon, and a carafe of iced water. It was up to the patron to prepare the drink, as the inclusion or omission of sugar was strictly an individual preference, as was the amount of water used. As the popularity of the drink increased, additional accoutrements of preparation appeared, including the absinthe fountain, which was effectively a large jar of iced water with spigots, mounted on a lamp base. This let drinkers prepare a number of drinks at once – and with a hands-free drip, patrons could socialise while louching a glass.