An essential classic cocktail for the whiskey lover. The Manhattan consists of rye whiskey, sweet vermouth and bitters stirred over ice and strained into a chilled glass.
The Trinidad Sour is packed full of bitter flavours thanks to the key ingredient, Angostura bitters. The full shot of bitters is balanced with orgeat (almond syrup) and fresh citrus in addition to a small part of rye whiskey.
The basic Flip recipe incorporates a spirit or fortified wine, whole egg and sugar whilst a Fernet Flip incorporates both the very bitter and herbaceous liquor, Fernet-Branca, and sweet vermouth, in equal parts.
Honey and thyme work harmoniously in this bourbon whiskey cocktail. Balanced with fresh lemon juice and dry Amontillado sherry.
The Old Hickory consists only of vermouth & bitters. It was first mentioned in print back in 1937 and is the perfect cocktail for experimenting with different vermouths to understand the different botanicals used.
The Sazerac is one of America’s earliest cocktails and is native to New Orleans. Peychaud’s bitters is a key ingredient. It is a sweeter style bitters with a floral aroma. The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.
The quintessential classic cocktail comprising of only 3 ingredients, rye whiskey, sweet vermouth (also known as Italian vermouth) and Angostura bitters. Experiment with different vermouth’s to make your perfect Manhattan.
Aged rum & pineapple partner perfectly in this daiquiri-inspired signature drink from the Hotel Nacional De Cuba in Havana.
Barrel aging adds toasted oak and vanilla notes to a cocktail whilst mellowing the alcohol. The ideal aging is 4-6 weeks depending on your barrel size – the smaller the barrel, the more surface area and faster the process takes place.
Barrel-aging a cocktail adds a soft blend of oak, caramel and char. Our spirit barrels are made from second hand American Oak staves from red wine barrels which have been charred on the inside. This charring caramelises the sugars in the oak and imparts intriguing flavours on a cocktail.