The Cocktails Must Flow

Our third cocktail this evening is the Atomic Cocktail which is sure to end your night with a bang.

Created in Nevada during the 1950s while atom bomb tests were being conducted.

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Our second champagne cocktail with a difference this evening is the My Golden Dram which combines Aberfeldy 12 Year Old Single Malt Scotch with champagne. This cocktail was created during the Scotch Egg Club, a roving series of events throughout Europe and the United States featuring Dewar’s blended scotch and the single malts, Aberfeldy and Craigellachie

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Our first cocktail this evening is the Air Mail.

Drinks historian David Wondrich has said this cocktail randomly popped up as if by “spontaneous generation”. Its name though is easily explaned:

Way back when, airmail was the last word in getting something from point A to point B. And in fact, this one’ll do just that to you, but quick. So quick that, if we were inclined to take such liberties, we’d rename it the ‘Email.’

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Continuing being fruity, we’re ending with a brunch suggestion. Our third cocktail this evening is a Pineapple Mimosa.

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Continuing the fruit theme, our second cocktail this evening is the Cherry Long Island Iced Tea which is a variation of the classic Long Island Iced Tea.

Unlike the more varied variants such as the Miami, Tokyo or Electric iced teas, this cherry one is much closer to the original with some tweaks of removing the simple syrup and replacing some of the lemon juice with lime juice. Plus the addition of muddled cherries to impart the cherry flavour; we used some sweet dark cherries.

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Our first cocktail this evening is the Old Tom Fruit Cup. We’ve come to the end of summer and the weather today is very changeable, but I thought a farewell to summer with a last fruit cup would be a fitting end.

This is perhaps the most “English” fruit cup after the original Pimm’s Fruit Cup{/link]. It uses Old Tom gin instead of Pimm’s which makes it a bit sweeter.

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Our third cocktail this evening for Negroni Week, is the Jasmine. This was created as a brighter variation of the Negroni in the 1990s by Paul Harrington.

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Our second cocktail this evening for Negroni Week, is the Boulevardier which is a variation of the classic Negroni which swaps out the dry gin for more bourbon or rye whiskey.

We opted to use Maker’s Mark Kentucky Straight bourbon.

The boulevardier cocktail is an alcoholic drink composed of whiskey, sweet vermouth, and Campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called Boulevardier, which appeared from 1927 to 1932.

The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. Paul Clark, writing for the food blog Serious Eats, says, “This isn’t a Negroni. It is, however, the Negroni’s long-lost autumnal cousin.” He continued:

A simple substitution? Hardly. The bittersweet interplay between Campari and vermouth remains, but the whiskey changes the storyline. Where the Negroni is crisp and lean, the Boulevardier is rich and intriguing. There’s a small difference in the preparation, but the result is absolutely stunning.

Recipes vary the proportions of its components. Some boulevardier recipes call for 1½ parts rather than 1 part whiskey, or call for two parts bourbon to one part vermouth and one part Campari.

Boulevardier (cocktail) – from Wikipedia, the free encyclopedia

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Our first cocktail this evening for Negroni Week, is the Negroni Sbagliato (or Wrong Negroni in English) is a variation of the classic Negroni which swaps out the dry gin for prosecco.

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