Our third and final cocktail is the Tequila Fruit Cup. A tequila-based variant of the Pimm’s Cup; similar to, but more tangy than, the Old Tom Fruit Cup.
We posted a few Fruit Cup last year and thought this made a nice tangy addition, perfect for the summer which will hopefully be with us soon.
Our second cocktail is the Horsefeather. A modern classic, created in Lawrence, Kansas, in the 1990s.
Our first cocktail is the Brown Elephant, which combines Amarula, milk and cola over ice. This is an easy drinking cocktail, ideal for hot summer days.
Pour the cola last and very slowly to avoid curdling.
The 27th March is International Whiskey Day!
Today we’re bringing you the New York Sour, a variant of the whisky sour thought to have been created during the 1880s in Chicago, USA, before being popularised by a bartender in New York City, thereby earning its modern name.
It’s a whiskey sour with a float of dry red wine, which, as well as being visually stunning, adds complexity and a fruit acidity.
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.
