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Spiced Apple Punch

The Spiced Apple Punch brings together typical Christmas flavours and spice. Cognac brings the booze to the table whilst the whiskey adds a rich honeyed taste that works harmoniously with the spices. The Amontillado sherry, with it’s smooth and nutty characteristics, partners perfectly with the light, slightly sweet and nutty Rooibos tea.

Fish House Punch with Earl Grey Tea

The Philadelphia Fish House Punch, one of the most famous of punch recipes, was first referenced in writing as far back as 1794. The drink originated at the ‘State in Schuylkill Fishing Corporation’, a fishing and social club in Philadelphia established in 1732.

Batched & Bottled Vieux Carré

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.

How to make a Vieux Carre

The Vieux Carré originates from the Carousel Bar in the French Quarter of New Orleans. This complex cocktail packs a lot of punch especially after we used a Bonded Rye such as Rittenhouse.

How to make a Harvard

The Harvard is a cognac version of the classic Manhattan. Surprisingly smooth and aromatic. Cognac, sweet vermouth and aromatic bitters.

How to make a Stay Up Late

The Stay Up Late cocktail was first featured in the 1946 publication Stork Club Bar Book. Essentially a gin collins with a touch of cognac for richness.

How to make The Olympic Cocktail

The Olympic Cocktail is closely related to the well-known Sidecar, although quite different in taste. Originally made using equal parts, we found this to be a more refined version.

How to make a Sazerac

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 The Sazerac was originally made with cognac, but an insect epidemic destroyed many French vineyards and was cause to change to the readily available rye whiskey.

How to make a Brandy Crusta

The Brandy Crusta is the precursor to the modern Sidecar and the more well known Margarita. This recipe includes maraschino liqueur in place of sugar as the sweetener.