The Cocktails Must Flow

Our second cocktail is the El Presidente. , which is a Cuban alcoholic drink made of rum, orange curaçao, vermouth, and grenadine. The original recipe calls for white vermouth.

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Our first cocktail is the Key Lime Pie Martini, a cocktail version of the AMerican dessert pie.

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Our third and final cocktail is the South by Southwest. A Negroni variant which uses Islay Scotch whisky instead of gin; created by Benny McKew using Ardbeg Islay Single Malt Scotch 10 Year Old.

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Our second cocktail is the Old Gal. This is a variant of the Old Pal“, created by Phil Ward at Long Island Bar, Brooklyn, New York City, USA.

Basically, it is a variant of a 1920s Negroni variant.

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Our first cocktail is the Springbokkie (“little springbok” in the Afrikaans language) which is a cocktail shooter that is popular in South Africa; it is composed of crème de menthe and Amarula

The drink derives its name from the country’s national animal, and the colors from the team jersey colours (green and gold) of the South Africa national rugby union team, which is known as “The Springboks”. The ratio of Amarula to crème de menthe can vary substantially between recipes.

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Our third and final cocktail is the Paper Plane, which is perhaps the ideal aperitivo.

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Our second cocktail is the Aperol Gin Cocktail. A simple cocktail of aperol and gin.

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Our first cocktail is the Paris Between the Wars, an unlikely but nicely balanced mixture of Scotch and Campari.

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Our third and final cocktail is the St. Charles’ Punch. This is a cocktail which goes back a long time, prior to 1862 when it was included in Jerry Thomas’ The Bar-Tenders Guide; this version was adapted by Matt Ray, beverage director, Ace Hotel New Orleans, New Orleans.

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Our second cocktail is the Singapore Sling (Raffles Version). A classic cocktail, created by barman Ngiam Tong Boon, at the Raffles Hotel, Singapore, prior to 1915.

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