The Cocktails Must Flow

Our second cocktail this #FridayNightCocktails is the Scotch Sour. You can use any Scotch for this cocktail, but I’d generally avoid using a peated Scotch as it may conflict with the citrus.

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Our first cocktail is the Scotch Old-Fashioned, a Scotch whisky based Old Fashioned variation which can use any type of Scotch from blended to single malt. Being a Scotch-forward cocktail, I find it best to use a good single malt. It can easily show off the quality of a balanced single malt such as Lagavulin.

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Our fourth cocktail is the Baileys Chocolate Martini. Is an English Christmas complete with some Baileys? This easy to make Baileys Chocolate Martini elevates Baileys beyond the ordinary.

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Our third cocktail this Christmas is the Orange Champagne Mule which was created in France, during World War II by American soldiers using booty liberated from retreating Germans, and named for the four ingredients; brandy, Benedictine, Cointreau and champagne.

This champagne cocktail is unusual in that it calls for room-temperature champagne, making it perfect for using up any leftovers.

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The second cocktail this #ChristmasCocktails is the Christmas Negroni; a variation of the Negroni which uses Old Tom gin and replaces some of the sweet vermouth with tawny port.

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Our first cocktail is the Bucks Fizz. This is probably the quintessential Christmas cocktail in England.

It’s very easy to make, but tastes very good.

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Our second cocktail is a Winter Spritz; our last cocktail may have warmed you up, but this one may cool you down a little. Spritzes are often seen as summer cocktails, but this one is perfect for winter or a Christmas celebration.

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Our first cocktail is a Maple bourbon Hot Chocolate; I hunted through a lot of recipes on line looking for a good hit chocolate and ended up combining elements of a few to produce this one which uses both bourbon and maple syrup as the sweetener.

Have a try and let me know what you think.

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Our third and final cocktail is the B2C2 which was created in France, during World War II by American soldiers using booty liberated from retreating Germans, and named for the four ingredients; brandy, Benedictine, Cointreau and champagne.

This champagne cocktail is unusual in that it calls for room-temperature champagne, making it perfect for using up any leftovers.

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The second cocktail this #FridayNightCocktails is the Death in the Afternoon, also called the Hemingway Champagne/ or simply the Hemingway, is a cocktail made up of absinthe and Champagne, invented by Ernest Hemingway, the famed American novelist.

The cocktail shares a name with Hemingway’s 1932 book Death in the Afternoon, and the recipe was published in So Red the Nose, or Breath in the Afternoon, a 1935 cocktail book with contributions from famous authors. Hemingway’s original instructions were:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

It is claimed that the cocktail was invented by Hemingway after he spent time in the Left Bank, Paris, and enjoyed the absinthe there. The original printed recipe for the drink claimed that it was invented “by the author and three officers of H.M.S. Danae after having spent seven hours overboard trying to get Capt. Bra Saunders’ fishing boat off a bank where she had gone with us in a N.W. gale.” Death in the Afternoon is known for both its decadence and its high strength.

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