Angostura Aromatic Bitters / The Cocktails Must Flow

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Army & NavyBy The Cocktails Must FlowA cocktail of unknown origin which first appeared in print in David A. Embury's The Fine Art of Mixing Cocktails (1948). It may have originated at The Army and Navy Club in Washington, D.C.

The Armistice CocktailBy The Cocktails Must FlowCreated by Erik Hakkinen at the Zig Zag Café in Seattle

My Golden DramBy The Cocktails Must FlowA cross between a classic Champagne Cocktail and a Seelbach, this cocktail, combining Scotch and champagne, is perfect for celebrations.

Old Tom Fruit CupBy The Cocktails Must FlowQuite a sweet Old Tom gin-based variant of the Pinn's Fruit Cup.

Calvados Fruit CupBy The Cocktails Must FlowA variation of the Pimm's Fruit Cup which is nearer to the recipe of the Rye Whiskey Fruit Cup.

Rye Whiskey Fruit CupBy The Cocktails Must FlowA more American variation of the Pimm's Fruit Cup which replaces the Pimm's with rye whiskey (and more).

Dirty BastardBy The Cocktails Must FlowA tasty cocktail using Irish whiskey and ginger beer which is best served in a copper mug.

Whiskey CollinsBy The Cocktails Must FlowThe whiskey collins is a variation of the John Collins.

Old FashionedBy The Cocktails Must FlowThe old fashioned is a cocktail made by muddling sugar with bitters and water, adding bourbon, and garnishing with orange twist or zest and a cocktail cherry. Developed during the 19th century and given its name in the 1880s, it is an IBA Official Cocktail.

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The Cocktails Must FlowCocktail Recipes

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