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Absinthe

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Dempsey Cocktail

February 20, 2019

The Dempsey cocktail has great depth. The gin’s botanicals compliment the fresh apple and woody spices of the Calvados (apple brandy) which is then completed with anise flavours of the absinthe. Lastly a touch of grenadine (pomegranate syrup) is used to round out the drink.

Corpse Reviver No. 2 Continue reading
Corpse Reviver No. 2

February 5, 2019

The Corpse Reviver No. 2 was first published in Harry Craddock’s The Savoy Cocktail Book in the 1930s. Easy to remember but don’t underestimate the intricate flavours of this classic cocktail. Bold, bright and citrusy with a hint of sweet fennel.

Turf Cocktail Recipe Continue reading
Turf Cocktail (Martini Variation)

January 14, 2019

The Turf looks like an improved wet Martini with the addition of Maraschino and Absinthe, although it actually pre-dates the modern Martini. The Maraschino adds just that little touch of sweetness and the absinthe, even though it’s just a couple of dashes, gives the drink a little earthiness. The oldest reference to this cocktail goes all the way back to Harry Johnson’s Bartenders’ Manual in 1882. Like a lot of cocktails from that time, it’s gone through some changes but is still a tasty drink.

Emerald Old Fashioned Continue reading
How to make an Emerald Old Fashioned

August 29, 2017

The Emerald Old Fashioned is a fascinating riff on a traditional Old Fashioned. A smooth, sweeter style of Irish whiskey accompanies a touch of herbaceous Green Chartreuse and anise-flavours from Absinthe (the original recipe calls for Genepy, a French liqueur). Surprisingly smooth considering the compilation of liqueurs.

Baron Zombie Cocktail Continue reading
How to make a Barong Zombie

July 31, 2017

The Barong Zombie cocktail is strong & rich. First created in 2015 and features on the drinks menu at Potato Head in Bali, Indonesia.

Whiskey Fizz Cocktail Continue reading
How to make a Morning Glory Fizz

July 23, 2017

A whiskey-based silver fizz with a touch of absinthe that attribute anise and herbal notes.

Sazerac Cocktail Recipe Continue reading
How to make a Sazerac

April 29, 2017

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 The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.

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