Aromatic Bitters / The Cocktails Must Flow

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Absinthe Spider HighballBy The Cocktails Must FlowA refreshing highball cocktail which combines absinthe and ginger ale.

Up-to-DateBy The Cocktails Must FlowCreated by Head Bartender Hugo Ensslin at the Hotel Wallick in Times Square and included in his 1916 Recipes for Mixed Drinks.

Vieux CarréBy The Cocktails Must FlowOriginating with Walter Bergeron, head bartender at what is now the Carousel bar at the Monteleone Hotel, New Orleans; it is named after the French term for the New Orleans French Quarter.

Jägermeister ManhattanBy The Cocktails Must FlowA herbal variant of the Manhattan using Jägermeister, which again proves it's so much more than a shooter or bomb.

Turf Club (Winter’s)By The Cocktails Must FlowGeorge Winter's Turf Club recipe from his 1884 How To Mix Drinks–Bar-Keeper's Handbook; the original recipe calls for Peruvian Bitters, but we've used the more commonly available Angostura Aromatic Bitters.

Hearst MartiniBy The Cocktails Must FlowBelieved to have been created at New York's Waldorf-Astoria and to have been a favourite of journalists who worked for William Randolph Hearst, the US newspaper magnate. It is also known by the nickname The Disgruntled Journalist.

The JournalistBy The Cocktails Must FlowPublished in Harry Craddock's 1930 The Savoy Cocktail Book.

Maida ValeBy The Cocktails Must FlowCreated in 2011 by Andy Green of Unripe, London, England, and originally called the Unripe Manhattan, it was later renamed to Maida Vale. It's a variant of the Manhattan which uses bourbon while retaining some rye whiskey and adds white vermouth alongside the sweet.

French ConnectionBy The Cocktails Must FlowA cocktail of unknown origin, and one of several to bear the name French Connection This one gets its name through the use of two French grape based alcohols; cognac and Lillet Blanc.

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The Cocktails Must FlowCocktail Recipes

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