This recipe showcases Chad Hanson’s winning Bombay Sapphire Glasshouse Project drink, The Sapphire Serve. Chad’s…
Throw in some maraschino, a little absinthe, stir it down over ice and serve up? You’ve got yourself an Improved Whisky Cocktail.
Call it an eye-opener, a pick-me-up, a corpse reviver — no matter the name, if you were a sporting man, you’d have downed a drink like this Morning Glory Fizz.
A good drop of the Irish — something with a bit of weight to it — is ideal for mixing. Not as big in the mix as rye, nor as smoky as some Scotch, Irish whiskey hits that Goldilocks quotient of being ‘just right’, as it is here in the Black Thorn.
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.
This New Pal recipe comes from the Absinthe Brasserie & Bar in San Francisco. Their New Pal employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.