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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A drink for the elegant-minded - made with top quality sweet vermouth, bourbon and several other good stuff in small quantities. The absinthe rinse leaves so much flavour despite being discarded, and Falernum is such an exotic and nice way to sweeten a drink. Then coffee and walnut liqueurs deepen those earthy notes, resulting in this much complex but easily enjoyable drink. (Don't forget the pinch of salt, a much important ingredient to balance those sweet notes). Recipe Ingredients: 0,5 oz
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The bitterness from grapefruit is perfectly balanced with sweetness from honey syrup and sourness from lemon in this otherwise bourbon-driven classic. We think these universal formula recipes are so intriguing. Switching out just the spirit, or the syrup, or the juice will create a different but most likely delicious drink. But we have to say, this version with bourbon is pretty much pure perfection! Brown Derby Classic recipe Ingredients: 2 oz bourbon 1 oz grapefruit juice 1 teaspoo
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Adding peanut butter to a cocktail is unexpected, but actually really tasty. Nutty flavors in general go well in drinks, and peanuts are no exception. It does require some hard shaking though for that creamy butter to really blend with the ice-cold ingredients. And while the leftovers in the shaker might look a bit…weird, the poured cocktail itself is both beautiful, smooth and delicious. Bourbon and Butter Recipe by Declan Mcgurk Ingredients: 1,75 oz bourbon 0,25 oz cacao liqueur 0,25 oz
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A few days ago we featured the Anthony Edwards cocktail, and today it’s time for its close sibling (or maybe parent). In this reinvented version bourbon is used rather than gin and everything is served in a rocks glass rather than in a coupe. The gooseberry preserve and the apple juice is still there though, and together with the bourbon and the lemon juice it creates a much enjoyable grown up cocktail. It’s fun how swapping just one or two ingredients in a good recipe, can create a new taste
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We still think vinegar in drinks are quite exciting. But it’s definitely about finding the right proportions when you use it. Take too little and you won’t even notice it’s in there. But take too much and you will end up with an undrinkable cocktail. In this recipe for the Apple Press we think the proportions are just right. It’s fun to pair apple vinegar with both apple brandy and apple juice. What you get is an apple tasting drink with a noticeable sting from the apple cider vinegar. Apple P
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The combination of coffee and chocolate paired with whisky is what make this recipe stand out. It’s a wonderful after dinner drink, even having the potential of replacing a desert. Allspice dram, or pimento liqueur is extra fitting this close to Christmas. It tastes a bit of ginger bread, and it’s very strong in flavour. Hence just adding a dash like in this recipe still impacts the cocktail quite a lot. River Styx Recipe by David Kinsey Ingredients: 2 oz bourbon 0,25 oz coffee liqueur 0,25 o
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Couldn’t resist bringing out this skeleton garnished straw, and shaking up Bar Canon’s transfusion cocktail. Adding red food coloring to a drink we would normally call slight cheating, but on a day like today it seems totally fair! And don’t let the long list of ingredients scare you. They all mix well together, creating a spooky good cocktail. We especially like the addition of chili liqueur, giving the drink a hair rising effect. Happy Halloween! Transfusion No. 1 Recipe from bar Canon Ing
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