Of all cocktails, none has been assaulted quite like the Margarita. At some bars it’s now like a Slurpee from 7/11; a frozen concoction swirling around in a myriad of colours and flavours. But it wasn’t always so tacky. The world’s most popular cocktail is a sublime drink when made properly.
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Drinks
Designed as a ‘pick me up’ or hangover cure as, as the name suggests, the Corpse Reviver No. 2 is a once forgotten ‘classic’ that has returned from the land of the long dead cocktail with a vengeance. This well balanced beverage has a delicate harmony of flavours that is proving to be popular once again amongst the cocktailian set.
Of the five boroughs of New York City, history has only neglected poor old Staten Island when it comes to having a cocktail named after it. Of the other four we have all heard of the Manhattan and a few more of us might know a Bronx, but what about The Queens Cocktail and The Brooklyn?
The dryness of a martini is determined by the amount of extra dry vermouth used – ironically, the less extra dry vermouth the more dry the martini. If we go back in time, we will find many incarnations of the famed Martini and the further we go, the more vermouth is used.
A detailed photographic journey of the Singapore Sling presented by Ben Walsh from Sydney’s Goldfish.
The Scofflaw Cocktail, is a concoction that has disappeared off the radar a bit, but is certainly a tipple worthy of a whirl. Fortunately the origins and formula of this drink are no secret. It was first compounded at Harry’s New York Bar in Paris, 1924, during the height of American Prohibition. Ironically, if it wasn’t for a ban on the consumption of alcoholic beverages this drink may have never existed.
Hopefully by now you’ve managed to get hold of David A. Embury’s The Fine Art of Mixing Drinks which was re-released last year. Last December, to celebrate its return we thought a little picker-upper, corpse reviver, eye opener, bracer or brain duster, like the Morning Glory Fizz, might just do the trick in blowing the cobwebs off this much lauded tome…
Like Bourbon Street, Jazz and Creole cooking, the Sazerac cocktail is quintessentially New Orleans. Supposedly one of the world’s first cocktails, it is definitely the most famous drink to come out of the Louisiana party town. Also includes video of Robert Hess preparing the drink…
According to the most popular origin tale, the Negroni wasn’t invented until around the 1920s. But there would be no Negroni without the invention of its key ingredient Campari and the subsequent Americano cocktail which all happened way back in the 1860s.
The Knickerbocker’s life starts in Boston appearing in drinks lists and newspapers around the 1850s. During the 1850s and 60s the Knickerbocker was quite the popular summer drink and this little beauty was included in several drinks manuals of note including Jerry Thomas’s How to Mix Drinks in 1862…
Photography: Rob Palmer “When all is ready, assemble your guests on the porch or in…
A full transcript of the interview with Grant Collins which appears in the February issue of…