First created in 2007 by Phil Ward at the infamous New York City cocktail bar, Death and Co. A botanical and floral riff on a classic Old Fashioned cocktail.
The 1934 Cosmopolitan cocktail was first mentioned in the book, Pioneers of Mixing at Elite Bars. This particular recipe is adapted from the original. It also predates the Cranberry and Vodka Cosmo version by over 50 years.
Doubled sided jiggers are popular amongst professional bartenders due to their speed, ease of use and accuracy. Read on for tips on making great cocktails and alternative measuring tools.
You don’t need a big budget in order to make great drinks. Get started with items that are already in your kitchen. If you make cocktails regularly and want to make them cleanly and efficiently then here are the recommended bar tools.
The Anejo Honey Sour recipe is a delicious, textural tequila cocktail with a touch of honey. Reminiscent of a Tommy’s Margarita but with a few substitutions – honey instead of agave and lemon juice instead of lime juice – with a healthy dose of tequila!
The Highlander shares its name with many other Scotch Whisky based cocktails – adopting their names from the Scottish Highlands which is a region in Scotland with over 47 whisky distilleries. One cocktail that goes by the same name is a Scotch variation on the Manhattan and a second featured Scotch Whisky, Mezcal and Rosemary. Inspired by the Rusty Nail this Highlander cocktail recipe by Paul Harrington is sweetened and spiced with Dom Benedictine. It was featured in The Cocktail Bible of the 21st Century published in 1998.
The Expat cocktail was created by Lauren Schell of Little Branch (NYC) back in 2009. It’s a simple shaken whiskey cocktail, citrusy and aromatic. Lauren hadn’t actually named the cocktail until she had moved away. The team at little branch were getting requests for her bourbon creation and given that she had then recently moved away, Expat was a fitting name.
The Bourbon Renewal cocktail was Jeffrey Morgenthaler’s first recipe he created. It’s a riff on a classic whiskey sour with half the sugar component substititued for a dry berry liqueur, Creme de Cassis.
A unique tiki-esque cocktail bringing bitter flavours from Campari and Punt e Mes together with more traditional tiki ingredients, rum and falernum which add spices such as almond, ginger and cloves.