The Cocktails Must Flow

Our second cocktail is the Irish Whiskey Sour.

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Our first cocktail is the J & Tony’s Hot Negroni. This is a hot Negroni variant, created by Ewan Bennie, J & Tony’s Discount Cured Meats And Negroni Warehouse, San Diego, California, which I was genuinely amazed to find that I really like.

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Our third cocktail is the Blackthorn, No. 4. A classic cocktail dating back to William Boothby’s World Drinks and How To Prepare Them (1930).

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Our second cocktail is the Brainstorn. A pre-Prohibition classic cocktail reproportioned by Al Sotack at Jupiter Disco, Brooklyn, New York City, USA. The original was served over rocks.

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Our first cocktail is the Banana Negroni. A simple light banana flavour Negroni variant, which replace Campari with Luxardo Bitter Bianco Liqueur and vermouth with banana liqueur.

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Our third cocktail is the Californie Palace. First published in Ted Saucier’s Bottoms Up (1951), it is named after the California Hotel in Cannes, France, which was built in 1876 and renamed Californie Palace in 1925 by the new owner.

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Our second cocktail is the Yellow Daisy. The Yellow Daisy was a popular cocktail early in the 20th century and featured in Harry Craddock’s 1The Savoy Cocktail Book (1930), where it was noted it was a favourite of, and possibly created by, famous larger-than-life wild west character, Richard William “Deadwood Dick” Clark,

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xOur first cocktail is the Banana Rum Negroni. A Negroni of unknown origin, using rum and banana liqueur.

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Our third cocktail is the Elk Martini. A classic cocktail which appeared in Harry Craddock’s 1930 The Savoy Cocktail Book.

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Our second cocktail is the Dandelion & Burdock Martini. Our own recipe using one of England’s oldest drinks, dandelion & burdock, combined with the herbal Plymouth Gin and dry vermouth.

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