Spirited-Chronicler

Spirits and Cocktails enthusiast 🍸🥃 Historian Rum-tot loving limey 🇬🇧

[spirited-chronicler]

BAJAN PASSION riff MAURITIAN ZEAL ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ During my #whatsinyourdaiquiri quest last weekend I mixed up many past and current favourites as well as a some fruit forward combinations by simply adding my favourite fruits and liqueurs to some of my preferred daiquiri build specs. For the latter I was looking to find fruitful recipes and combinations. So picking three flavours that I am enjoying at the moment - apricot, vanilla and passionfruit - I used the ingredient search function found on @diffordsguide. This returned a daiquiri I dont think I have ever encountered. The Bajan Passion.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Diffordsguide states that the drink was created in 2004 by Wayne Collins. As Collins' back catalogue was a tresure chest that I mined often throughout the second half of the naughties, ahead of house parties and BBQ's, I was excited to find a new recipe. I knew that I had to give this fun easy sipper a go.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Collins is best known by many in the UK as a TV personality. His appearances on Great Food Live and Something for the Weekend made him arguably Britain's first celebrity mixologist, and certainly the most visable. Within the global bar industry Collins is best known as a premier bar program consultant and barteam trainer. This work has taken him all over the world where he has helped open bars that have become the epicentre of craft cocktail culture in those cities.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ On my first sip of Collins' Bajan Passion I was delighted to find it hit many of the same tastebuds that the Hemingway Daiquiri did. From there I found myself playing a little bit with the recipe. My preferred version (based on ingredients to hand) incorporated the vanilla notes from a Mauritian spiced rum rather than sugar syrup and I replaced the little sweetener that was needed as a with the inclusion of passionfruit and maraschino liqueurs. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🇲🇺60 ml @pinkpigeon rum 🇲🇺Half a passion fruit 🇲🇺10 ml @passoa 🇲🇺10 ml @bolscocktail apricot brandy 🇲🇺1bsp @luxardousa maraschino liqueur 🇲🇺25 ml fresh lime juice ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CEWa9SuFi8i/?igshid=1n3r411q53afr

[spirited-chronicler]

PENNINGTON DAIQUIRI ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Having been tasked by Paula @thebitterfairy to join the #whatsinyourdaiquiri challenge kick started by @thehobbydrinkchef, I have been in my element all weekend mixing up some old and new favourites and experimenting with the classic rum citrus and sugar base.🏝 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ As a Daiquiri has always been my favourite drink from which to work, I had a lot of options to choose from. Firstly there is the Hemingway which has been my favourite drink of any kind for over a decade; my quick aged daiquiri that I posted at the beginning of summer, or any one of a selection of fruit forward daiquiris which I like to mix depending on what I can find in the local markets. After mixing a handful of the above, I decided that my current daiquiri of choice was one I discovered online in late March, one that is my current drink of 2020 and that I mixed twice as often as any other drink during lockdown. The Pennington Daiquiri.🏖 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Created just last year by Tyson Buhler at the former New York bar Lost Hours, the Pennington really stood out for me as it really seemed to capture the combined french and caribbean cultures that are found in Martinique with Suze and brandy mixed with rhum agricole. Though Buhler profiled an American brandy I found Martel VS really encouraged this french caribbean feel even further. Sadly the Death & Co team behind Lost Hours called time on the bar in February, just a few weeks before I discovered this fantastic drink.🏝 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Pennington Daiquiri ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🇲🇶30 ml @rhumJMofficiel blanc 🇲🇶22.5 ml @martellofficial VS 🇲🇶15 ml @Suzeofficial 🇲🇶22.5 ml fresh lemon juice 🇲🇶15 ml honey syrup 🇲🇶7.5 ml simple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ To pay the fun forward I now invite Ant @cocktails_for_breakfast, who is extreamly inventive with his great rum collection; Debbie @recipesbydebbie who has a penchant for imaginatively playing with a classic sour; and Anna-Mary @apothecary_formulary who made a cracking Pennington Daiq just a couple of weeks ago, to let us know whats in your daiquiri? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #cheers 🥂!⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CEOn8U8FCSe/?igshid=w5771u4tc0z3

[spirited-chronicler]

ARNOLD PALMER riff A DOUBLE BOOZY ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ After hitting the good stuff quite hard during the unbearable heat wave that thankfully has now passed (hopefully not to be seen for another 11 months), I promised myself I would try some refreshing alcohol free soft drinks... I failed! I mean I started off well with several Arnold Palmer like drinks with lemon, iced tea and sugar, which were mightily refreshing...but it just felt it wasnt being all it could be. There was unfulfilled potential that it was yearning to engage. ⛳ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ A quick internet search of the Arnold Palmer around the time that I was draining my soft drink saw me stumble across Swift & Sons Tavern's boozy version. I enjoyed it so much that I recreated it a few times with different teas and base spirits. My highlight was a version made with Raicilla and a pink lemonade flavoured tea.⛳ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The Arnold Palmer is essentially a lemonade mixed with iced tea. Though a popular mix that is as old as time, it has become associated with the legendary golfer, and indeed Palmer even had his own brand, so synonymous was he with the drink.⛳ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ According to the the late Golfer's website, Palmer's wife Winnie would often fix the 50/50 glass for him after a day playing golf. Then some time in the 1960s, Palmer ordered his preferred mix with lunch in Palm Springs where he was designing a golf course. Having overheard the order, a fellow patron asked the waitress for "that Arnold Palmer drink". The drink is reputed to have spread quickly from clubhouse to clubhouse. The popularity of the mix spread beyond Palmers fanbase when the Arnold Palmer drink was branded and launched in partnership with Arizona Iced Tea in 2001.⛳ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ A Double Boozy: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🏌️‍♂️50 ml Raicilla 🏌️‍♀️75 ml wittards instant pink lemonade tea (1 bsp powder) 🏌️‍♂️20 ml hibiscus syrup 🏌️‍♀️20 ml fresh lemon juice ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Serve in a highball over pebble ice. Garnish with 2 thin lemon wheels and a sprig of mint. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! (at London, United Kingdom) https://www.instagram.com/p/CEJbGzHlP3x/?igshid=1idri2gdokitb

[spirited-chronicler]

NEW YORK SOUR ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ After experimenting with a number of the older Sangaree recipes which can all be descibed as being on the sweeter side of balanced, I was craving a well balanced sour. A New York Sour to be precise.🗽 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ This is normally a drink I avoid making as I am terrible at floating the red wine. The inability to sip through the float also detracts from the flavour and doesn't allow the drink to evolve as you sip. Thanks to the help and advice from Debbie @recipesbydebbie and Kori @cocktailsmandurah a few weeks ago, I knew I just had to give it another go...and wouldnt you know it, it just took a bit of support from the #drinkstagram community for me to consistently get it right! Thank you Kori and Debbie!🙏 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The creation of a 'whiskey sour' with a float or snap of claret wine had been claimed by 2 seperate bartenders in Chicago in the mid 1880s. The first recording of such a recipe though can be found (as far as my research reveals) in O.H Byron's 1884, The Modern Bartender's Guide: Fancy Drinks and How to Mix Them, published in New York. This however was recorded as a Continental Sour. David Wondrich, in his Imbibe! dates the earliest reference to the drink by its modern moniker to the following year in the Boston Herald and the first catalogued recipe in the 1913 revised edition of Louis Page's The Cocktail Book. Additional research has found that a 'Whiskey Punch, New York style' can be found before 1913 in the Miscellaneous section of Louis Muckensturm's 1906 collection titled Louis's Mixed Drinks: With Hints for the Care and Serving of Wine. This version calls out the float of the wine, over a rye whiskey sour.🗽 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ I have dialled back the sugar in my recipe as I really enjoyed a version with sweeter ruby port. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🗽60 ml Woodford Reserve bourbon 🗽30 ml fresh lemon juice 🗽10 ml simple syrup 🗽5 ml vanilla syrup 🗽20 ml Cockburn's Fine Ruby Port ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Shake first four ingredients with ice and pour over block ice before very slowly pouring port over a barspoon positioned on top of your sour mix. #cheers 🥂! (at London, United Kingdom) https://www.instagram.com/p/CEB9pdkJIK-/?igshid=1g8d0ha1rt6rg

[spirited-chronicler]

PHYSCHADELIC FUNK ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Happy #nationalrumday everyone!as a huge rum fan I have found it difficult to choose which type of rum to mix with and post today. The first challenge was to determine which sugarcane spirit I wanted to focus on - rum, rhum agricole, cachaca or even arrack. Selecting the oldest rum type is not straight forward with evidence that cachaca predates molasses rums by a century, while arrack can be dated to the 1300s. Though arrack is now the name of a spirit made from molasses (and red rice), before C17th it was a catch- all term for any distilled spirit. Choosing a rum type based on history therefore became complicated. Consequently, I decided to simplyify it by being more literal. As the poll on rumday.com to identify the favourite rum cocktail is a list exclusively of molasses carribean rums, I decided to focus here.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The history of rum in the Carribean begins with the plantation and cultivation of sugarcane by the Spanish between the late 15th and early 16th centuries. From there sugarcane was planted by Europeans on every island it colonised so that it could be refined into sugar and shipped to Europe. The by-product of this process - molasses was then fermented and rum was born. Historians believe thus was first done in Barbados between 1637 and 1650.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Charging myself to create something between a Barbadian rum bitter mai tai and a rum punch, my mixing ship went somewhat wayward in the middle of the carribean before navigating myself close to the shores of Florida's Ice Plant Bar and its Psychadelic Fur cocktail. Using this Agricole drink as inspiration I made a few tweaks to bring it back to the teriffic flavours and hogo of molasses rum.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ PSYCHADELIC FUNK ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🍹25 ml Smith & Cross pot still jamaican rum 🍹12.5 ml @Bacardiusa Carta Negra 🍹15 ml @Fernet,Branca 🍹30 ml @GabrielBoudier Creme de Fraises 🍹15 ml @TheKingsGinger 🍹12.5 ml demerara syrup 🍹2 dashes of Peychaud’s bitters ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Shake with a strawberry and ice. Double strain into a pebble ice filled glass. #cheers 🥂 ⠀⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CD83_baFpSc/?igshid=1hapj3ph3zn6r

[spirited-chronicler]

JOY DIVISION ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ In its James Beard award winning book Cocktail Codex: Fundamentals, Formulas, Evalutions, the Death & Co team make a compelling argument that there are only really six cocktails and a majority of mixed drinks are built on a blueprint of one of these six.🍸 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ These six, according to Alex Day, Nick Fauchald and David Kaplan are the Old Fasioned, the Highball, the Daiquiri, the Martini, the Sidecar and the Flip. Following this blueprint derivatives are created simply through tweaks to the base spirit, balance and bitters.🍸 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ One such great example of this is Phil Ward's Joy Division - one of my favourite martini twists. I was fortunate enough to try this drink while it was on the menu during Ward's tenure at the bar. I had ventured to Death & Co. soon after seeing the Wombats - a British band heavily influenced by Joy Division - just a few blocks away at the Annex bar. Though I wasnt much of a gin drinker back then, this drink caught my eye due to the name and the Wombats' track "Let's Dance to Joy Division" becoming a bit of an ear worm.🍸 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Created in 2008 while he was head bartender at Death & Co. Ward's Martini styled drink was originally mixed with Beefeater gin, Dolin dry vermouth, Cointreau, Vieux Pontarlier Absinthe and a Lemon twist. When I came to recreate this drink my lemons were not playing ball and would not express enough oils, which left my drink missing a valuable dimension. As such I tried it with an orange twist, which changed the drinks profile significantly. With a few substitutions I found a close recreation that I enjoyed just as much as the original🍸 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Joy Division ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🎸60 ml Tanqueray 10 🎸30 ml Martini Reserva Ambrato 🎸15 ml Cointreau 🎸3 dashes and 2 sprays of Le Fee Parisienne absinthe ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Mix the three dashes of absinthe with the other ingredients, stir with ice and pour into a stemmed cocktail glass and spray with absinthe. Garnish with an orange twist. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂 (at London, United Kingdom) https://www.instagram.com/p/CD3dvatFc5X/?igshid=xfnfqd1l3dt1

[spirited-chronicler]

GODFATHER riff LA PARRAIN ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Today's drink is based on a Godfather, a drink I first tried in Melbourne's Black Pearl after asking the bartender for their favourite post shift serve. As my favourite whisk(e)y cocktail is Grohusko's Brooklyn with its maraschino notes, I have often mixed up a rudimentary mash up of both these drinks by utilising cherry brandy in place of Amaretto and rye as the whiskey base of a Godfather.🕴 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ In June, @diffordsguide ran a competiton for cherry brandy based recipes. I decided to submit mine. Though I wished I had the time to refine it, I was pleased that it made the final. This weekend I revisited it, experimented further and finally refined it a bit to find a mix and I am happy to post.🕴 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ My cherry liqueur twist on a Godfather was originally named Gudfar in a nod to the native language of Peter Heering - the founder of Heering Liqueur - my original liqueur of choice. However, after revisiting the spec I really enjoyed how Cherry Marnier partnered with the Rittenhouse rye whiskey. Unimaginatively I instead name this updated recipe after the French release title of the movie. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The Godfather cockail became popular in the 1970s soon after Francis Ford Coppola's film adaption of Mario Puzo's novel was released. At this time the Rusty Nail cocktail was very popular after it became a signature serve at Club 21 in New York. The simplicity of the Rusty Nail saw many a barkeep experiment by swapping out the Drambuie for the latest liqueur to hit the market. Soon after 1972, the recently imported Amaretto Di Saronno was mixed with Scotch and the Godfather was born. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ LE PARRAIN ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🍒30 ml @grandmarnierusa cherry liqueur 🍒50 ml Rittenhouse bottled in bond 🍒3 dashes of chuncho bitters 🍒3 drops @bobsbitters chocolate bitters 🍒Twist of lemon ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Stir all ingredients with ice and serve over an ice block and garnish with lemon oils. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂 (at London, United Kingdom) https://www.instagram.com/p/CDvmU6kFzSM/?igshid=hqjx1j3umymv

[spirited-chronicler]

SOUTH SEA DIPPER ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Its hot here in the UK...seriously hot. As I hadnt found time to make a dent in the home bar of late, I wanted to get back into the swing of things with a boozy thirst quencher. As the heat is also resulting in our orchids shedding their flowers, it just felt right to dig into the tiki archives to take advantage of my windfall garnishes.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ With Chicago's @LostLakeLovesYou on my must visit bar list, and a bar whose past menus had offered great value during my lockdown virtual bar crawl, I turned to one of my favourite drinks of 2020 - the bar's take on the South Sea Dipper.🏖 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Originally a Trader Vic creation, the tiki drink featured in his 1947 Bartender's Guide featuring a single rum base and a hefty ruby port float. Lost Lake's reimagination of the South Sea Dipper was created by the king of Chicago Tiki, Paul McGee - owner of both Lost Lake and Three Dots and a Dash.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ McGee's recipe amps up the depth and the funk by splitting the rum base three ways, including a rhum agricole. Furthermore, it dials back the ruby port and dispenses with the float, instead incorporating this into the mix. I have tweaked the recipe further only to account for a lack of passionfruit puree and my preference to churn with crushed ice rather than blend.🏖 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ SOUTH SEA DIPPER: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🏝30 ml @eldoradorums 3 YO 🏝15 ml @havanaclub 7 anos 🏝15 ml @rhumJMofficiel white 50 🏝30 ml @passoa 🏝22.5 ml fresh lemon juice 🏝20 ml pineapple juice 🏝15 ml 2-1 sugar syrup  🏝1 bsp ruby port 🏝1 dash Angostura bitters ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Whip shake and pour in a hi ball glass over crishes ice. Garnish with an orange peel, pineapple fronds and a windfall orchid. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #drinkinourhistory #cocktails #craftcocktails #drinks #cocktailculture #cocktailbar #imbibe #tiki #drinkoftheweek #feedfeed #instacocktails #instadrinks #liqpic #mixology #igdaily #cocktailtime #drink #liquor #history #drinkstagram #imbibegram #garnishgame #london #liquor #garnish #rum #rhum #ron #port (at London, United Kingdom) https://www.instagram.com/p/CDqoR9-lq8T/?igshid=19cmrl1vb4kzw

[spirited-chronicler]

BACKBONE ALEXANDER ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The Alexander was originally made with gin and created between 1904 and 1913 at Rector's Lobster Restaurant in New York by bar manager Troy Alexander. This gin based drink was inspired by an advert for smokeless coal ran by a railroad company owned by a wealthy restaurant regular. The advert starred an elegant woman dressed all in white, confident that her atire would not be sooten by the end of her train journey.🥛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ It wasnt until the 1922 publication of "Harry's ABC of Mixing Cocktail's" by Harry MacElhone that an Alexander recipe was first published (if we agree to regard Grohusko's rye and benedictine Alexander Cocktails as an entitely different drink). By this time the original gin base version had evolved to the recipe we widely consider as a Brandy Alexander today.🥛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ As David Wondrich has commented, the the Alexander's pioneering use of cream left people believing it was more a drink for infants rather than a the mature imbiber. Regardless, its popularity ensued simply because the drink is just so darn delicious. I have particularly always enjoyed an Alexander an after dinner drink, and often in place of dessert.🥛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ For me the creaminess has always cried out for extra fortification, so when I first tried @cuttotherum Over Proof rum with its vanilla forward creaminess I knew right away it would be the perfecrt base to give the Alexander a vanilla ice cream vibe as well as some extra backbone. While following standard Alexander specs makes for a delicious drink, the addition of cinnamon syrup adds an extra depth of flavour, drawing out the wonderful spice in the rum.🥛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Backbone Alexander ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🥛40 ml Cut to the Rum Over Proof 🥛25 ml @briottetliqueur Creme de Cacao Blanc 🥛25 ml single cream 🥛15 ml egg white 🥛7.5 ml homemade cinnamon syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Shake all ingredients over ice, serve in a chilled nick & nora, and garnish with a grated nutmeg and crushed cinnamon biscuit mix. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CBx3mjSFHJ2/?igshid=209ckq0twz0s

[spirited-chronicler]

SATURN ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Ahead of #worldginday tomorrow I had the urge to shake up one of my favourite tiki cocktails - the Saturn. This is a drink I have come to associate with World Gin Day, which always falls on the second saturday of June, since its 2009 founding by a group of gin loving friends in Birmingham.🍸 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ I believe my connection of the drink with this occassion is due to to the fact that I associate both tiki and gin drinks with hot summer days. As world gin day falls just before summer solstace here in the Northern Hemisphere, I have found myself yearning for a Saturn above all other gin-based drinks on each of the last 4 world gin days.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Created by J. "Popo" Galsini in California, the Saturn won the International Bartenders Association World Championship in 1967. While a favourite in tiki circles for many years since, it wasnt until almost five decades later that the drink became universally popular. This was largely a result of its inclusion by Jeff "Beachbum" Berry in his 2010 Beachbum Berry Remixed. The subsequent inclusion of Berry's recipe in Martin Cate's Smuggler's Cove...Cult of Tiki in 2106 further propegated its acclaim. The recipe I follow most closely, however, is from Slowly Shirley in NY. I tweak this slightly to incorporate fresh passionfruit into my mix.🍹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🌐50 ml Whitney Neill gin 🌐15 ml fresh lemon juice 🌐20 ml fresh passionfruit 🌐10 ml Falernum 🌐7.5 ml Orgeat 🌐5 ml Passoa 🌐5ml sugar syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Shake with crushed ice and open pour into a glass of your choice. Top with further crushed ice and garnish with a maraschino cherry and lemon peel ringed planet garnish.🍒🍋 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #gin #ginspiration #drinkinourhistory #cocktails #craftcocktails #drinks #cocktailculture #cocktailbar #imbibe #tiki #drinkoftheweek #feedfeed #instacocktails #instadrinks #liqpic #mixology #igdaily #cocktailtime #drink #liquor #history #drinkstagram #imbibegram #garnishgame #london #liquor #garnish #friyay (at London, United Kingdom) https://www.instagram.com/p/CBVTRRElmgR/?igshid=2fx0rnmesjkf

[spirited-chronicler]

LONDON CALLING ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀ I sadly never visited Milk & Honey in its original LES location (currenty Attaboy) when I lived in New York. This was something that has always irritated me because it was not for the lack of trying. Everytime the opportunity arose, either something came up or I found myself waylaid at one of many of NYs other fantastic bars. If truth be told, I think I was a little intimidated by the place and I might have over-subscribed to the whole 'never meet your hero' mantra. When I moved out of NY I always told myself that I would soon go back and visit...but I didnt have the opportunity before its 2013 relocation.🥛🍯 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ It actually took me a few years living in London before I descended the stairs to the city's branch. I was leaving the Blind Pig a few doors down and thought I would try my luck. My luck was in! The first drink that caught my eye was the London Calling, which seemed perfectly appropriate.🥛🍯 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Created by bartender Chris Jepson for a cocktail competition, it soon found its way onto the menu after M&H opened its doors to London. The drink has become so synonymous with the bar, it has rarely - if ever - been omitted from the menu. I dont believe the original was first mixed up with Tanq, and the one I was served at M&H certainly wasn't, but using Tanq 10 with the twist of the grapefruit peel beautifully draws out the grapefruit citrus notes ahead of the lemon. As a massive grapefruit fan, the below is my preferred London Calling spec:🥛🍯 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🍸50 ml @TanquerayGin no. Ten 🍸15 ml Gonzalez Byass Fino 🍸12.5 ml fresh lemon juice 🍸7.5 ml simple syrup 🍸2 dashes orange bitters ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Shake with ice and serve straight up with a grapefruit twist courtesy of the imagination of Jean-Felix @trufflesontherocks. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CBNpak6FKlj/?igshid=1sulmcfwdxqml

[spirited-chronicler]

GREEN NEGRONI/VERDRONI ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ What better way to show support for #WorldEnvironmentDay than to turn one of my favourite drinks - the Negroni - green. I often turn to a pale green Chartresue negroni when I am in the mood for something quick but delicious and complex. On this ocassion, as I had some melon slices left over from a recent infusion, it felt appropriate to incorporate some melon notes in my green negroni. I found a recipe on @diffordsguide and used that as my inspiration for a more vibrant green drink.🌱🍃 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ I chose to serve my green negroni in a handmade glass that was specially made locally by an unknown good samaritan and kindly donated to raise money for a charity shop in the area. When I sas these lop-sided irregularly shaped glasses with characterful imperfections, I knew I had to have them to serve haphazradly prepared OFs and Negronis when large groups of friends are over. As an FYI, the pictured glass has been christened Nemo after the Pixar clownfish with an irregular fin.🌱🍃 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ In the spirit of recycling and respecting the environment I found a melon rind pickle recipe on the internet. While following the recipe I had the urge to freestyle a little bit and I have tried to make a small batch of melon husk shrub. I will be delighted if my hail-mary attempt works out well as fully closing the loop with cocktails is something that I have been striving to consistently achieve for a while. Though I very rarely use all components of a perishable ingredient in a single drink, I try and recycle or upcycle as much as possible and incorpate these into succeeding sips.🌱🍃 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Verdroni: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ ♻️25 ml Melon infused @WhitleyNeillGin ♻️22.5 ml @Luxardoofficial bitter bianco ♻️22.5 ml @giulioCocchi Americano ♻️15 ml Verte @Chartreuse_uk ♻️12.5 ml Midori melon liqueur ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Stir all ingredients in a glass with a block of clear ice. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #Cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CBDMb7DFTEA/?igshid=oplu7it9g2sf

[spirited-chronicler]

HIBISCUS SOUR ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ As May turns to June I have found myself daydreaming about some of my favourite summertime travels. When @cocktail_chris posted his purple pisco punch just over a week ago, I knew I had to make something fairly similar with Pisco I had been infusing with hibiscus. From Chris I have taken inspiration in terms of the base and build of the drink as well as allowing travel experiences influence the final mix.🌎 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Pisco is one of my absolute favourite spirits and the floral bouquet of an Italia Pisco always transports me back to the old square in Cusco, Peru, where I tried this variatel for the first time. 🇵🇪 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Through dumb luck I was already infusing pisco Italia with hibiscus to accentuate those fantastic floral notes. Hibiscus always reminds me of a wonderful ice tea I had from a street market in Phuket, Thailand.🇹🇭 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Next I wanted to bring these refeshing floral flavours together with another ingredient that I had first tasted on my travels. The perfect choice came from an aperitivo that I first encounted only a few weeks after my trip to Thailand- and ordered because of that Thai iced tea sitting firmly in recent memory. While traveling through Slovenia and N.E Italy I first tried Ramazotti Rosato and it absolutely blew my mind. I enjoyed it so much that I ordered one over ice with an orange twist before every single meal for the remainder of the trip.🇸🇮🇮🇹 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Finally to tie all the ingredients together I mixed with a little egg white and then lemon juice and orange blossom water in a nod to my most recent trip to Sicily. When mixing all these flavours and experiences up together I had a wonderfully high spirited afternoon on my balcony pondering the wonders of travel and the benefits realised from different cultures coming together in perfect harmony.🤝 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🌍40 ml hibiscus infused Italia Pisco 🌎30 ml Ramazzotti Rosato 🌏15 ml lemon juice 🌍12.5 ml egg white 🌎2 dashes of sicilian orange blossom water over finished drink ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/CA-PJ8klJTL/?igshid=2fuuj18s2ywy

[spirited-chronicler]

QUICK-"AGED" DAIQUIRI ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The term overproof in regards to alcohol content can be dated back to C16th England where the rate of tax levied on spirits was determined by its alcoholic content. If a small pile of gunpowder could be dampened with a spirit and still set alight it was considered strong enough for greater taxation, with the burning gunpowder "proof" of its potency. This was a method that was used aboard naval ships with crews ensuring that barrels of their precious remedy against the harsh seas was not watered down, but over proof.⚓ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ So when I think of overproof rum, I cant help but long for the flavours of what I imagined rum rations tasted like in the days of privateers, mainsails and long crossings to the West Indies. This inspired me to mix up a drink that incorporated the flavours of those voyages. As lime was used on ships to accompany rum to ward off scurvy, I simply couldnt look past a daiquiri...and in particular a barrel aged daiquiri to mimic the flavours that rum stored while at sea would have ingested.⚓ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ When it comes to barrel aging daiquiris however I do not believe an optimal time exists where the barrel imparts significant flavour on the concoction before the lime oxidises. Instead I prefer a much simpler approach, which requires nothing more than a little torching of your limes.⚓ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The combination of charred limes, @CutToTheRum's OP rum and a little rabarbaro really does carry my imagination back several centuries and across the seven seas. The bold vanilla flavours of the rum and the charred notes from the limes do give a sense of barrel aged flavours. The Zucca Rabarbaro also lends a smokiness that may well have hung in the air on those ships after proof testing.⚓ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Quick Aged Daiquiri: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🍈60 ml @cuttotherum Overproof 🍈40 ml charred lime juice 🍈10 ml Zucca Rabarbaro 🍈7.5 ml vanilla sugar syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Char lime halfs with a chef's torch before sqeezing the juice. Shake all ingredients with ice and serve in a chilled coupe. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #cheers 🥂! (at London, United Kingdom) https://www.instagram.com/p/CAuq3mmlWGX/?igshid=7wc8g2i73966

[spirited-chronicler]

IL VIAGGIO ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The latest stop on my virtual trip around the bars that have long been on my 'must visit list' takes me to The Duchess in Amsterdam. 329 miles from home and a 6 hour drive, one of Amsterdam's grandest bars is the stop that would be the easiest for me to get to in normal times. Though the lockdown in the UK has been eased slightly, international leisure travel is still not possible. As such my virtual trip to Amsterdam was only a couple of jiggers and and shake away.🇳🇱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ First opened at the end of 2015, the Duchess bar has appealed to me due to the promise of the grand European cafe style atmosphere...but with cocktails and top shelf spirits as well as coffee. Currently couped up in a small appartment for the last ten weeks, the thought of large open-plan bars appeals massively.🇳🇱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Looking through a number of articles and tje current menu I found several drinks that have been served at the Duchess, and all that I tried were thoroughly enjoyable - with the Roman Holiday, Pistachio Sour and Cuban Buckeye a few of my favourites. The one I have found myself remixing the most, however is the Il Viaggio. Partly because of its beautiful simplicity but also the fact that the name translates to 'I Travel', really does strike a chord with my unfulfilled wanderlust at the moment.🇳🇱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The drink was created by Wouter Bosch in May 2016 while Bartender at The Duchess for Disaronno Mixing Stars. I found a spec for the drink on @DiffordsGuide, which made for an excellent drink to accompany dessert. As I love an Italian style digestif after a hearty meal, I have upped the amaro and bitters to balance it more to my tastes so that I can take a cheeky second or third instead of a dessert. Bosh now heads up the team at Rosalia's Menagerie, which specialises in closed loop drinks. I look forward to visiting both bars soon.🇳🇱 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ IL VIAGGIO ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🥃40 ml rabarbaro 🥃40 ml disarono 🥃5 dashes Peychaud's bitters ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Stir and serve over ice with a twist of orange. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers (at London, United Kingdom) https://www.instagram.com/p/CAmyc0BFxQV/?igshid=1oee7l47jsiwb

[spirited-chronicler]

TROJAN MULE The Moscow Mule is thought to have been invented in the opening years of the 1940s. There are two credible origination stories that are often reccounted today as to how the drink was created and by whom. Both of these stories centre around the Cock n Bull pub in Hollywood, LA.🐎 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The first - and the one that Gaz Regan believed most likely - credits Wes Price, the Cock n Bull's Head bartender as the creator. Price is said to have invented the drink to clear a surplus of house made ginger beer and of its use he later said " I just wanted to clean out the basement". This surplus ginger beer is believed to be the stock of the Cock n Bull's own beer that it had launched but to little success.🐎 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ The alternative story specifies that the owner of the Cock n Bull and its own brand ginger beer - Jack Morgan co-imaged the drink during a meet with good friend John Martin at a New York bar. Martin had recently aquired distribution rights to Smirnoff vodka in the U.S. As you can imagine it cannot have taken long before they wondered how their products would work together in a drink.🐎 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ While the mix was pleasant and refreshing alone I do not believe it would have become popular enough to be known the world over as a 'Moscow Mule' rather than a vodka and ginger if it was not for the the decision to serve it in a copper mug said to have been suggested later by Morgan's girlfriend who owned a copper plant.🐎 My version of the mule is more a trojan horse that pleases crowds (#goodolddays) and refreshes in equal measure. It reveals itself as a mule only once taken a sip. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Trojan Mule ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🍹45 ml butterfly pea infused vodka 🍹20 ml king's giner liqueur 🍹10 ml butterfly pea infused simple 🍹12.5 ml lime juice 🍹50 ml soda water ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Shake first three ingredients with ice and pour over cracked ice. Add lime juice and allow it to sink for a few seconds before topping with soda water. Quickly churn/stir with straw before drinking ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! (at London, United Kingdom) https://www.instagram.com/p/CAcRLfVFIW8/?igshid=14rbyui4cvne4

[spirited-chronicler]

MOUNTAIN MAN ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ As its Thursday and I am incredibly thirsty the fourth stop on the virtual tour of my 'must visit' list of bars that I am yet to call in on is a short journey from Leyenda in Brooklyn on the F (and C) train to Nightcap in the Lower East Side.🗽 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Since being opened in March 2014 by Natasha David, Alex Day and David Kaplan, Nitecap has created a dozen exceptional and playful menus, built around categories of drinks such as aperatifs, firewater, go-to goodness and of course nightcaps/nitecaps.🌜 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ I have had great fun mixing up a number of drinks from past menus, with the "Amaretto" Sour and the Ramble On two favourites from previous spring and summer menus. Though the sun is shining here, it was a drink from the 2014 fall - winter menu that I have found myself repeatedly mixing of late. The Mountain Man is a whisky sour riff created by Natasha David. It caught my attention as it appears to take inspiration from two excellent drinks - a Penicillin and its precurser the Gold Rush. In an interview with @Punch_drink this time last year David commented "Any drink of mine that you see, you can relate it back to a classic cocktail...I’ve just changed things up a little bit.” 🗻👩‍🌾 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ As this is the exact approach that I like to take when mixing I felt it would be rude not to experiment after my third or fourth serve. Below is my tribute to the Mountain Man. Named the Mountain Maid, it calls for caramel pecan syrup in the place of maple syrup. For me this meant @WoodfordReserve best complimented the syrup. Finally I fortified the serve a little further with King's ginger liqueur in for the ginger syrup.🗻👩‍🌾 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ Mountain Maid ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ 🥃60 ml Woodford Reserve bourbon 🥃25 ml fresh lemon juice 🥃10 ml @TheKingsGinger liqueur 🥃7.5 ml Lejay Creme de Peche 🥃7.5 ml caramel pecan syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀ #cheers 🥂! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀ (at London, United Kingdom) https://www.instagram.com/p/B_4plO1FJO3/?igshid=1f993drt53va1