The Cocktails Must Flow

Keeping to bad weather/nautical theme, our second cocktail this evening is a Dark ‘n’ Stormy, actually a Safe Harbour as I couldn’t get Gosling’s Black Seal rum and used Lamb’s Navy Dark Rum instead.

The Dark ‘n’ Dtorm is one of very few trademarked cocktails; since 1991 in the US, Gosling brothers have had a trademark on the Dark ‘n’ Stormy so it can only go by this name if made using Gosling’s Black Seal Rum. Bartenders came up with a workaround of calling it a Safe Harbour and using whatever dark rum they wanted (as I have done this evening).

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Our first cocktail this evening is the Foghorn; I wasn’t sure which cocktails to make today, but after driving down to the city early on through a light mist, lots and lots of other drivers had their fog lights on; I remembered the Foghorn which seemed appropriate to open with. Although it was created somewhere else it was populariused by The Waldorf Hotel in New York.

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Our third and final cocktail this evening is the Hunter Cocktail, which is a cocktail of unknown origin, but was popularised by Ueno recommending it at his High Five bar in Ginzo, Tokyo, Japan.

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Our second cocktail this evening is a Ginger 43 which was created and promoted by Licor 43.

Licor 43 was created and produced by Diego Zamora and is still produced by the family. It’s Spanish name is Cuarenta Y Tres, but goes by the easier to say Licor 43. It combines 43 herbs and spices from all over the Mediterranean and has a predominant vanilla flavour.

The exact herbs and spices are a closely guarded secret, but orange, vanilla, lemon, coriander and tea are the five known ingredients.

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Our first cocktail this evening is the Coconut Cream Martini; this is a dessert cocktail of our own creation.

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3rd #cocktail of #FridayNightCocktails on the 7th October: The Last Word

Our third and final cocktail this evening is The Last Word. The Last Word is a gin-based Prohibition-era cocktail originally developed at the Detroit Athletic Club. While the drink eventually fell out of favor, it enjoyed a renewed popularity after being rediscovered by the bartender Murray Stenson in 2004 during his tenure at the Zig Zag Café and becoming a cult hit in the Seattle area.

Thee is an IBA cocktail version of this cocktail which is made with 22.5ml of each ingredient, but we’ve opted for Simon Difford’s version which is a little more balanced.

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Our second cocktail this evening is a variation of the Classic Bijou with proportions meant to closer match modern tastes. I actually prefer the original (classic) version of this cocktail.

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Our first cocktail this evening is the Orange Brulée; a great-looking cream-topped dessert cocktail created by Xavier Laigle in 2005 at the Var le Forum in Paris, France.

I ran a poll recently about doing cream cocktails every week and the votes were fairly evenly spread, with yes coming out just ahead. I’ll probably not do every week due to the fairly even result, but for tonight I thought I’d open with a very tasty one with a layer of cream on the top rather than cream being mixed in. This is a very nice cocktail.

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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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