Our first cocktail is the Rum Negroni.This is a Negroni variant which es golden rum instead of gin.
There are quite a few e variants of the Negroni which are quite different to the original.
3rd #cocktail of #WorldAbsintheDay in 2023: Absinthe Ritual
Our third and final cocktail is the Absinthe Ritual. this is the traditional French way of drinking absinthe; you may see it under the name of Absinthe Drop Cocktail.
As well as being very strong (assuming you buy the real thing), Absinthe is also quite a bitter spirit, so you will never see it being drunk neat the way you will with a whiskey, brandy or rum. The absinthe ritual uses water and sugar to both weaken the strength and also add sweetness to make the absinthe more palatable.
In 19th century Parisian cafés, upon receiving an order for an absinthe, a waiter would present the patron with a dose of absinthe in a suitable glass, sugar, absinthe spoon, and a carafe of iced water. It was up to the patron to prepare the drink, as the inclusion or omission of sugar was strictly an individual preference, as was the amount of water used. As the popularity of the drink increased, additional accoutrements of preparation appeared, including the absinthe fountain, which was effectively a large jar of iced water with spigots, mounted on a lamp base. This let drinkers prepare a number of drinks at once – and with a hands-free drip, patrons could socialise while louching a glass.
2nd #cocktail of #WorldAbsintheDay in 2023: Dorflinger
Our second cocktail is the Dorflinger, which is a pre-Prohibition Martini-style cocktail named for Christian Dorflinger of White Mills, Pennsylvania, who was famed for creating fine glassware.
1st #cocktail of #WorldAbsintheDay in 2023: Fairy Cream
Our first cocktail is the Fairy Cream, a creamy, chocolatey, indulgent cocktail which was created in 2010 by Dick Bradsell.
I thought I’d start with a dessert cocktail and build up through to the traditional French method of drinking absinthe.
March 5th is World Absinthe Day
Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium (“grand wormwood”), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as la fée verte (“the green fairy”). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar, so is classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed.
World Absinthe day was started to celebrate the renaissance of this spirit which has been returning to popularity over the last few years.
Later today, we will share the traditional French “Absinthe Ritual”, sometimes called the “Absinthe Drip Cocktail” as well as two other cocktails with a large absinthe content. Join us for these cocktails from 1900.
3rd #cocktail of #FridayNightCocktails on 3rd March: Rum Old Fashioned
Our third and final cocktail is the Rum Old Fashioned, a variation of the Old Fashioned which switches out the bourbon for dark rum.
2nd #cocktail of #FridayNightCocktails on 3rd March: Bahama Mama
Our second cocktail is the Bahama Mama, a tropical and fruity cocktail ideal for days at the beach (although not a UK beach in early-March). This is quite a fruity cocktail which I’d drink again, if I hadn’t already had the far superior Rum Runner; why not try them both and let me know which you prefer in the comments below?
1st #cocktail of #FridayNightCocktails on 3rd March: Rum Sour
Our first cocktail is the Rum Sour, a tart and tasty cocktail. It’s best made with a quality dark rum; we used Pusser’s Gunpowder Proof Rum.
3rd #cocktail of #FridayNightCocktails on 24th February: Fabiola
Our third and final cocktail is the Fabiola. This is a Metropolitan variant which replaces the sweet vermouth with a white vermouth and adds the orange and brandy liqueur Grand Marnier, which elevates this cocktail to a different level.
I’ve seen a few recipes online talking about the vermouth in the Fabiola and listing sweet vermouth as an ingredient and in the detail saying to use a “more delicate sweet vermouth like Cinzano Bianco”, but Cinzano Bianco is a white vermouth, not a sweet one. It’s easy to tell a sweet vermouth from a white, as the sweet is dark red in colour whereas the white is clear (and looks just like a dry vermouth).
2nd #cocktail of #FridayNightCocktails on 24th February: Embassy
Our second cocktail is the Embassy, which was created at The Embassy Club speakeasy in Hollywood in 1930.