Our first cocktail is the Brandy Cocktail. There are many cocktails called simply a Brandy Cocktail which are vintage recipes of unknown origins; we’ve opted for one which is perhaps slightly different to many of those recipes in that it uses both Angostrua and Peychaud’s bitters.
Our third and final cocktail is the Old Pal. A 1920s variant of the Boulevardier from Harry McElhone which uses rye whiskey; we’ve also previously posted a variant the a href=’https://thecocktailsmustflow.co.uk/cocktails/irish-boulevardier/’>Irish Boulevardier which uses Irish whiskey.
Our second cocktail is the Ampersand which first showed up in print in Albert Stevens Crocktett’s 1934 Old Waldorf Bar days.
There are a few variations of the recipe floating around, but we’ve opted one very similar to the original, only missing the two dashes of curacao added to the glass after pouring from the mixing jug.
Our first cocktail is the Alexander, which is a creamy cocktail which dates back to approximately 1915, appearing in Recipes for Mixed Drinks by Hugo Ensslin in 1916.
The Brandy Alexander is a variant of the Alexander which has, through time, become more popular.
Our first cocktail is the Elixir of Love; this is a rich and tasty dessert cocktail which blends double cream with white rum, creme de cacao and amaretto (almond liqueur).
Our third and final cocktail is the Campbeltown. A bold, deep-flavoured cocktail from the Bramble Bar & Lounge in Edinburgh. One of a small number of whisky-based cocktails, we thought this would be a fitting end to cocktails in the week of International Whisky Day.
Our second cocktail this #FridayNightCocktails is the The Suspension; a refreshing yet strong cocktail from Firefly Spirits combining equal parts of Apple Pie Moonshine with apple cider.
Our first cocktail is the Whisky & Orange, a simple, refreshing two ingredient cocktail, pairing the sweet tartness of orange juice with Scotch whisky.
International Scotch Day is on the 8th February where everyone can join in and celebrate Scotch whisky.
Uisge beatha / The Water of Life / Scotch Whisky has been around for over 500 years; the Exchequer Rolls, the tax records of their time, in 1494 was the earliest documented record of distilling in Scotland. We thought we’d join in the celebration of Scotch whisky with a cocktail this evening.
We’ve already made the Rob Roy cocktail, which was named after Scottish folk hero Rob Roy. Looking for an alternative, we decided upon the White Rob Roy.
This was originally created by Howard Sundwall, a member of Difford’s Guide as the Rob Roy en Blanc (Rob Roy in White), before Simon Difford varied it, by reducing the Scotch by 10ml, into the White Rob Roy.