A cocktail for us Sazerac lovers! It’s a boozy drink laced with the same absinthe touch as the sazerac. La Louisiane Ingredients 60 ml rye whisky 30 ml sweet vermouth 15 ml Bénédictine liqueur a barspoon absinthe 3 dashes Peychaud’s bitters Mixing Stir all ingredients with fresh ice, strain into a cocktail glass and garnish with a maraschino cherry. Glassware Coupe
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A classic cocktail, and an interesting mix of bourbon and Cognac. Combined with vermouth and herbal Bénédictine liqueur these spirits shine all on their own while still marrying in the glass. Vieux Carré Ingredients 20 ml bourbon 20 ml Cognac 20 ml sweet vermouth 10 ml Bénédictine D.O.M. 2 dashes Angostura bitters Mixing Stir with plenty of fresh ice and strain into a rocks glass, over a large ice cube. Glassware Rocks glass
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Maybe you shouldn't carve and cocktail at the same, but we did it anyway - with great caution of course. Because inspired by Moa Ott and Highland Park we carved a wooden spoon ourselves, and we did so while sipping on this cocktail. Made with Highland Park scotch and mixed in a rather peculiar way with tequila and herbal liqueur this drink is pretty fascinating. It has a really nice aroma and it tastes wonderful. The carving of a wooden spoon went surprisingly well. Thankfully Moa had done
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Time for another classic cocktail, the Singapore Sling, famously invented at Raffles Hotel in - Singapore. By only looking at the list of ingredients, one might not feel so tempted to try. Cherry liqueur and pineapple juice sounds quite sweet. But thankfully the big splash of lime, the herbal liqueur and the bitter gin somehow bind everything together in a much pleasant way. This is a quencher cocktail, very refreshing and exotic at the same time. What we also like is the beautiful color
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As summer is approaching so is the season for cooling long drinks. We like this bitter-sweet one a lot and we're extra happy it uses pisco as the base spirit. We also appreciate herbal Benedictine liqueur a lot. Even though there is a bitterness to it there is also sweet notes, and it mixes very well with the red bitter liqueur that we used. Papa Ghirardelli Recipe found via Difford’s Guide Ingredients: 1,5 oz pisco 0,5 oz Italian red bitter liqueur 0,75 sweet vermouth 0,5 oz Benedictin
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In today's cocktail we are using clear ice spheres, made by ourselves with a system we bought in Japan. The recipe doesn't specifically say to serve the drink over ice, but as these coupes are rather large we needed the ice as a filler. Also, those of you following the cocktail brainchild Morten over at @thecocktail.blog [https://www.instagram.com/thecocktail.blog/] are probably familiar with his #cubesincoupes movement, encouraging us to use ice also in cocktails served in coupes. And these
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It's soon empty, our bottle of Porter's Gin [https://portersgin.co.uk/]. The second last drink we're using it in had to be a classic. And it works brilliantly in this recipe adapted from Harry Craddock. Benedictine is an interesting herbal liqueur, and it works really well in gin cocktails. The Cornell Special is a good example of that, especially as it is an equal part recipe so no ingredient overpowers the other. We've always liked sour cocktails a little bit extra, and with a full flu
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The rather elegant pinkish colour perfectly sums up the experience of this cocktail. It's sophisticated, glamorous, fun and delicious. We love the name, Cabaret. It kind of makes it extra enjoyable to consume. We exaggerated the feeling by adding feathers, vintage gold cocktail picks and brandies cherries. Cabaret Cocktail Recipe Ingredients: 1 oz gin 0,75 oz Lillet Blanc 0,25 oz Benedictine liqueur 1 dash absinthe 1 dash Angostura bitters Mixing: Stir all ingredients with ice and strain
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