The Cocktails Must Flow

Our first cocktail is the Up-to-Date, created by Head Bartender Hugo Ensslin at the Hotel Wallick in Times Square and included in his 1916 Recipes for Mixed Drinks.

(more…)

Our first cocktail is the Vieux Carré, originating 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.

(more…)

Our third and final cocktail is the Black Dog. A strong bourbon cocktail of unknown origin somewhere in the USA.

This is a much gentler drink than I expected from the amount of bourbon. The ice and vermouth mellow it out a lot.

(more…)

Our second cocktail is the Brandy Daisy. Daisy cocktails aren’t just a cocktail, but are a class of cocktails, where the base spirit can be easily substituted for another. Not related to spring as such, but with the flowery name, we decided it would be a good cocktail to have on our first Friday night after the start of spring.

(more…)

Our first cocktail is the Ford Martini; a Martini-style cocktail sweetened by the use of Old Tom Gin and Benedictine D.O.M. It first appeared in George J. Kappeler’s 1895 Modern American Drinks – How to mix and Serve All Kinds of Cups and Drinks.

(more…)

Our second cocktail is the Shamrock, an emerald green cocktail named after Ireland’s national symbol and perfect for St Patrick’s Day.

Over 100 years old, the Shamrock appeared in Hugo R. Ensslin’s 1917 Recipes for Mixed Drinks (2nd Edition) and then again in Harry Craddock’s 1930 The Savoy Cocktail Book with only two small differences; Ensslin says to stir and garnish with an olive, while Craddock calls for it to be shaken and served with no garnish.

(more…)

Our first cocktail is the Green Negroni, which actually has no connection to Ireland or St Patrick’s day, other than being bright green.

A bright green Negroni variant, which is has a surprisingly complex and bittesweet flavour.

(more…)

Our third and final cocktail is the Widow Maker. A surprising pleasant Martini variant which uses Jagermeister, Kahlua and grenadine.

(more…)

Our second cocktail is the Tenner Martini. A Martini variant of unknown origin which adds grapefruit bitters.

(more…)

Our first cocktail is the Marguerite (Daly), a gin-based forerunner to the Dry Martini, which first appeared in Harry Johnson’s 1900 New and Improved Bartenders’ Manual, but we’ve opted for the Tim Daly version from his 1903 Bartenders Encyclopedia which differs only through the absence of anisette (a dry anise flavoured liqueur).

(more…)