| Tartan | ||
|---|---|---|
| The Tartan cocktail is a classic scotch-based drink that gets its name from its warm, rich colors and complex flavors, reminiscent of the iconic Scottish fabric. | ||
| Rabo De Galo | ||
| The Rabo de Galo is a classic Brazilian cocktail known for its simplicity and bold flavors. | ||
| Pousse Café | White Crème de Cacao, Crème de Violette, Light Amaro, Green Chartreuse, Cognac, Absinthe | |
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Paper Plane | ||
| The Paper Plane cocktail is a simple variation on the classic Last Word. And it may be the best bourbon drink you may not have tried yet. | ||
| Fall Back | ||
| Adapted from a recipe created circa 2012-17 by Sasha Petraske for the John Dory Oyster Bar in Manhattan, New York City, USA. | ||
| Creole | ||
| The Creole cocktail is a classic cocktail with a rich history dating back to the early 1900s. It is known for its complex and balanced flavor profile, combining the sweetness of vermouth with the bitterness of Amaro and the herbal notes of Bénédictine. | ||
| Brooklyn | ||
| The Brooklyn cocktail is a classic pre-Prohibition cocktail that is experiencing a resurgence in popularity. It is a variation of the Manhattan, but with dry vermouth and Maraschino liqueur. | ||
| Bourbon Sweet Tea | ||
| You're all set for sitting on the porch, rocking your cares away with this boozy take on the iconic Sweet Tea. | ||
| Black Manhattan | ||
| Adapted from a recipe created in 2015 by Todd Smith at Bourbon & Branch in San Francisco, USA. | ||
| Black Dragon No. 13 | ||
| The Black Dragon No. 13 is a unique and intriguing cocktail that combines the boldness of coffee and stout with the sophistication of cognac and amaro. | ||
| Cocktail Book Recommendations | ||
| Americano | ||
| The cocktail was first served in creator Gaspare Campari's bar, Caffè Campari in Milan, in the 1860s, an American man, who was under the impression that Campari was a long drink, ordered it, hated it, and said it would be better served iced and fizzy. He ordered a Campari and soda which became too bitter; after a few iterations he and the esteemed bartender decided on Vermouth as the perfect blend. It is the direct descendant of the "Milano-Torino" which consisted of Campari, the bitter liqueur from Milan (Milano) and Punt e Mes, the vermouth from Turin (Torino) but lacked soda water. This drink was itself a descendant of the "Torino-Milano", a concoction consisting of equal parts Campari and Amaro Cora. | ||