Adapted from a 2020 recipe by Jason E. Clapham of Clapham Cocktails, Oxford, England. Jason says, "The Wardroom features port, cognac, and rum, the three favourite libations of the British Naval officer."
The Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream.
The Sidecar is a classic cocktail that has been enjoyed for over a century. It's a simple yet elegant drink that combines the flavors of cognac, orange liqueur, and lemon juice.
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy.
The Prescription Julep is a classic cocktail that dates back to the mid-1800s. It's a refreshing and complex drink that combines the flavors of rye whiskey, cognac, mint, and sugar.
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.
The Philadelphia Fish House Punch is a classic punch recipe that has been enjoyed for centuries. It's a rich and complex drink with a balance of sweetness, acidity, and spirit.
Glögg is a popular Scandinavian mulled wine made with red wine, port, spices, fruit and nuts. Make this comforting hot cocktail when the weather is cold to warm you up and lift your spirits.
The French 75 is a sparkling cocktail that’s maintained its popularity for nearly a century. An effervescent twist on the Gin Sour, its simple to make and perfect to drink anytime.
The Espresso Martini is more than 40 years old, and remains one of the most popular cocktails in existence today. Discover why this simple combination of vodka, espresso, and coffee liqueur still works.
The Embassy Cocktail is a classic cocktail from the 1930s, originating from Hollywood's Embassy Club. It's a well-balanced and flavorful drink that combines brandy, rum, Cointreau, lime juice, and bitters.
The East India cocktail was first published in Harry Johnson's New and Improved Bartenders Manual in 1882. It was named after the World's first huge company The Dutch East India Company. It's ingredients indicative of what that company would have been importing at the time.
The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions.
The first widely popularized corpse reviver cocktail is listed in The Savoy Cocktail Book and is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock's notes he says "To be taken before 11AM, or whenever steam or energy is needed".
The Chicago Cocktail is a classic cocktail that has been around for over 100 years. It is somewhat similar to an Old Fashioned in that it starts with brandy and bitters. Instead of sugar, it calls for a dash of curaçao and instead of a splash of soda it is topped up with champagne.
The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire.
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.
In his Vintage Sprits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh affirms that Thomas Franklin Fairfax Millard (1868-1942), a war correspondent and journalist, is the confirmed author of the Twelve Mile Limit Cocktail.