Throw in some maraschino, a little absinthe, stir it down over ice and serve up? You’ve got yourself an Improved Whisky Cocktail.
Ingredient: sugar syrup
What is it that propels a drink from the hands of one bartender in one bar, to becoming a bartender favourite in bars across the globe? This London Calling recipe provides some clues.
For our money, one coffee cocktail rules them all: the Frozen Irish Coffee. And there’s none finer than the one you find at the Erin Rose.
Milk Punch is a popular morning-after style of drink in New Orleans. If you’re feeling a little dusty and in need of a pick me up, this Milk Punch might be the thing for you. It’s a recipe that is equal parts easy to make and delicious to drink.
Not all cocktails need to be eye-watering mixes of overproof spirits; sometimes a couple of quality liqueurs and a judicious splash of citrus is all you need to create a complex, intriguing cocktail, like this one here: Buckley’s Chance.
“Cocktails are compounds very much used by “early birds” to fortify the inner man, and by those who like their consolations hot and strong,” wrote William Terrington in his 1869 book, Cooling Cups & Dainty Drinks. “‘Cocktail’ is not so ancient an institution as Juleps, &c, but, with its next of kin, ‘Crusta’ promises to maintain its ground.”
This was a famous rum punch back in the day. Guests would flock to the…
We’re fond of the French 75, because, well, we’re (very) fond of gin. But the French 95 is a revelation.
Created by Joerg Meyer in 2008 from the Hamburg bar, Le Lion, the Gin Basil Smash has spread around the world. It’s classic in its dimensions, with the basil being the one thing updating the drink to the modern age.