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.
We’ve curated a short list of the best batched cocktails for you to enjoy this New Year’s Eve. Simplify your celebrations with a little preparation prior and you’ll be sipping tasty punches, pitchers and batched cocktails.
A batched and bottled riff on a Margarita cross Paloma. Refreshingly tasty, easy to serve and will keep you wanting more with agave and citrus flavours.
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.
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.
Jeffrey Morgenthaler discovered the Jägerita back in 2008. Whilst tending a bar at a private party, professional bartender David Cordoba stepped behind to craft a Jägerita. You wouldn’t think a cocktail comprised of Jägermeister and citrus would work, but it’s surprisingly amazing.
The Brazil 66 was created at a San Francisco bar called Absinthe. This Cachaca cocktail could also be referred to as an orange Caipirinha as it has strikingly similar ingredients.
The Barong Zombie cocktail is strong & rich. First created in 2015 and features on the drinks menu at Potato Head in Bali, Indonesia.
One of my favourite Midori cocktails, the Midori Sour. This bright and sweet drink works well with a touch of Cointreau.
The Lemon Drop Martini is a citrusy, sweet & sour vodka cocktail with a touch of orange liqueur. The rim of the glass is often coated with sugar, creating a sugary sweet drink.