The East India is a brandy-forward, boozy concoction. With only a few modifiers in small measures, this one packs a punch. Note that this particular recipe isn’t the original version of the East India cocktail that was published in 1882 but rather a subsequent version that was released 18 years later in the year 1900. The original version was raspberry syrup instead of pineapple syrup and Bokers bitters instead of Angostura.
Angostura Bitters
Continue reading
Toronto
Continue reading
The Toronto Cocktail is a great introduction into the unique flavours of Fernet Branca overpowering the drink. The Toronto is similar in style to that of a Boulevardier, richly flavoured, spicy and mildly bitter.
Continue reading
Batched & Bottled Vieux Carré
Continue reading
Ensure you choose a great rye whiskey as it’s centric to the classic cocktail, driven by it’s spicy profile. Whiskies such as Sazerac Rye, Rittenhouse Rye and WhistlePig Rye all work well in a Vieux Carré.
Continue reading
How to make a Singapore Sling
Continue reading
The Singapore Sling is a variation on a classic Gin Sling and was first created around 1915 at the Long Bar in the Raffles Hotel, Singapore. And again, there are many different recipes and opinions on how to make the perfect Singapore Sling but this is one of my favourites.
Continue reading
How to make an Angostura Fizz
Continue reading
The Angostura Fizz, also know as a Trinidad Fizz, exhibits warmth & spice from it’s distinct key ingredient, Angostura Bitters.