Category: Cocktails

Our first cocktail is the Pappy Honeysuckle, an unusual fresh and fruity cocktail with honeyed sweetness, created by Shelim Islam at the GE Club, London, England, in 2002.

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Our third and final cocktail is the Corpse Reviver No. 2.

The Corpse Reviver #2, as described in the Savoy Cocktail Book, is the most commonly drunk of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually replaced with Cocchi Americano, as a closer match to Kina Lillet than modern Lillet Blanc), and a dash of absinthe.

This is the IBA offiical cocktail which uses Lillet Blanc.

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Our second cocktail is the Absinthe Spider Highball, a refreshing absinthe and ginger highball cocktail.

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Our first cocktail is the Brotherhood, which was created by Charles Joly, co-founder of Crafthouse Cocktails, a bottled cocktail company, which uses Irish and French spirits; the original recipe uses Michael Collins blended Irish whiskey.

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Our second cocktail is the St. George’s Triumph. A cocktail for St George’s Day in 2024 of our own creation

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Our first cocktail is the St. George & Dragon.A cocktail of unknown origin, but perfect for St George’s Day.

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Our third and final cocktail is the Corpse Reviver No. 1. This is Frank Caiafa’s recipe (long-term NYC bartender, beverage director and author of The Waldorf Astoria Bar Book) where he adds a dash of orange bitters to the established Savoy recipe.

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Our second cocktail is the Keyser Suze. The name is a play on words from the name of a character in the 1995 The Usual Suspects; created by Chris Grotvedt at The Thief, Oslo, Norway, in 2017.

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Our first cocktail is the So So Cocktail, a classic dating back to at least the 1920s.

A wonderfully balanced herbal cocktail, credited to Mr P. Soso, the popular manager of the Kit-Kat Club, London, by Harry MacElhone’s’s 1923 Harry of Ciro’s ABC Of Mixing Cocktails.

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Our third and final cocktail is the Greta Garbo. Named after famed Hollywood actress, Greta Garbo, the origins of this cocktail are unknown. It was included in David A. Embury’s 1948 Fine Art of Mixing Drinks.

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