Our second cocktail is a vintage cocktail from the 1920s, named for a French fencer who won gold with two different swords at the Olympics in Paris (1924) and Amsterdam (1928), which is credited to a barman at Le Cheval Pie (The Piebald Horse) in Paris, France.
Our first cocktail is the Sangaree which is a very old cocktail, dating back to the early-18th century. It first appeared in writing in a 1736 issue of the British Gentleman’s Magazine, “… a punch seller in the Strand had devised a new punch made of strong Madeira wine and called Sangre” (“Sangre” being the Spanish word for “blood”)..
The 25th January is the birthday of Robert Burns, a Scottish poet and lyricist who is widely regarded as the national poet of Scotland and is celebrated worldwide.
Despite, most likely, being named for a cigar salesman called Bobby Burns, this cocktail is a popular cocktail for the Scots when raising a glass to famous Scottish poet Robert Burns on his birthday.
There are a few cocktails called Bobby Burns which are all fairly similar; we’ve opted to use one closely related to the one published in the 1930 book The Savoy cocktail BOok by Henry Craddock.
Our third and final cocktail is the Sapphire Alpine cocktail. This is best made with Bombay Sapphire London Dry Gin as the botanticals of this gin make for a good contrast with the sweet orange and peach flavoured liqueurs.
This cocktail will easily scale up to punch sized as the ratio is a simple 1:1:1 of the three ingredients.
Our second cocktail this evening is the Fuzzy Navel, which was created in 1984 by the National Distillers in the USA as part of a marketing campaign for the launch of De Kuyper Original Peachtree; it is a variation of the Screwdriver.
We asked one of our regulars for a preferred ingredient last week and got “peach liqueur” as the request; all three cocktails this week include a peach liqueur/schnapps as one of the ingredients. Despite the same ingredient, each cocktail is very different from the last.
We thought we’d start with all guns blazing and use the Spitfire, a wonderful take on a brandy sour which uses peach and dry white wine to good effect, as out first cocktail of the evening.
Our third and final cocktail is a long refreshing blend of strong flavours; it is Ginger Nut.
Our second cocktail this #FridayNightCocktails is the Perfect Storm. This is Grand Marnier’s deep and fruity answer to the Dark ‘n’ Stormy.
Our first cocktail is the Friar Tuck which is a simple creamy chocolate and hazelnut dessert cocktail.
Our third and final classic (and vintage) cocktail tonight is the Gargoyle which was created at, and named after, The Gargoyle Club in London, England, by head bartender, George White, in approximately 1930.
While the Gargoyle predates, by several decades, it is regarded by some as a grown-up version of the Porn Star Martini[/link].