A bitter variation on a classic cobbler. The original recipe calls for Amaro di Angostura and housemade pineapple syrup which brings an abundance of flavour.
The Bamboo Cocktail was first created in Yokohama, Japan back in the 1890s. It’s combination of ingredients include a dry sherry, sweet & dry vermouth and two kinds of bitters.
One of the simplest stirred drinks to make containing minimal ingredients. Use a quality dry gin and let the botanicals shine in this spirit-forward drink.
The Affinity Cocktail is made of equal parts Scotch Whiskey, Sweet Vermouth and Dry Vermouth. The vermouth softens the whiskey, creating a very pleasant drink.
Named after Ford’s gin producer, Simon Ford. A riff on a classic Gin & Tonic with the addition of dry vermouth. Slightly dry with the addition of botanicals.
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 recipe only calls for small measures of orgeat and grenadine enables the botanicals of the vermouth to shine through. Luscious egg white foam, aromas of nutmug and subtle flavours.
First created in Paris back in 1924 during US Prohibition. The term ‘scofflaw’ was coined during Prohibition era and referred to a person who flouted the Prohibition laws by drinking booze.
A million and one different recipes exist for the classic El Presidente cocktail. Many omit the grenadine but if you use real grenadine then it is a welcomed addition. Second time round, I’d lower the vermouth and increase the sugar content with more orange liqueur and consider leaving the grenadine out.
Don’t let the colour fool you with this drink, it really packs a punch. The Bronx cocktail is essentially a perfect martini with a splash of sweet vermouth and orange juice.