#CocktailOfTheWeek

Satan's Whiskers
- 3/4 ounce #gin
- 3/4 ounce dry #vermouth
- 3/4 ounce sweet vermouth
- 1/2 ounce orange juice
- 1/2 ounce Grand Marnier
- 1 dash orange bitters
Shake with ice. Strain into a #cocktail glass.
Source: “The Savoy Cocktail Book” (1930) by Harry Craddock

Using "Orange Curaçao" instead of Grand Marnier turns this into a "curled" version.

https://drinkboy.com/mobile/Recipe.aspx?itemid=146

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#CocktailOfTheWeek

Corpse Reviver #2
- 3/4 ounce #gin
- 3/4 ounce lemon juice
- 3/4 ounce #Cointreau
- 3/4 ounce Lillet blanc
- 1 dash #absinthe
Shake with ice. Strain into a #cocktail glass.

Source: "The Savoy Cocktail Book" by Harry Craddock (1930)

This is the most popular of the "Corpse Reviver" #cocktails, and typically is the only one that people know. It is an excellent drink which provides a delightful balance of ingredients.

https://youtu.be/-bVdZjYcF0A

#CocktailOfTheWeek

ChamPino
- 1 ounce #Campari
- 1 1/4 ounce sweet vermouth
- 2 ounces #champagne
Garnish: Two Lemon twists (coat/cover)

Shake Campari and sweet vermouth with ice. Strain into a #cocktail glass and top with champagne.

By: Audrey Saunders, 2000 (Beacon Restaurant)

The lemon twists are important for this drink. Squeeze one before the drink is poured (coat), and the second after the drink is poured (cover) and use this second peel to rim the edge of the glass.

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#CocktailOfTheWeek

The Old Cuban
- 3/4 ounce lime juice
- 1 ounce simple syrup
- 1 1/2 ounces aged rum (Bacardi 10)
- 2 dashes Angostura Bitters
- 6 whole leaves mint
- 2 ounces champagne (Veuve Clicquot)

Muddle lime juice, syrup, mint in a mixing glass. Add rum, bitters, ice, and shake well. Strain into cocktail glass, and top with champagne.

Source: Audrey Saunders

https://youtu.be/huE29PjwzoQ

#CocktailOfTheWeek

Champagne Cocktail
- 6 ounces #champagne
- 1 whole cube sugar
- 4 dashes #Angostura #Bitters
Garnish: Lemon twist

Saturate a sugar cube with bitters and drop it into an empty champagne flute. Slowly fill with champagne to prevent foam-over.

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#JerryThomas

https://www.youtube.com/watch?v=V2C7Efl2UDA

#CocktailOfTheWeek

Renaissance
- 2 ounces #brandy
- 1 ounce sweet vermouth
- 1/4 ounce #limoncello
- 2 dashes peach bitters
Garnish: Lemon twist

Stir with ice. Strain into a #cocktail glass.

As we all know, #bitters are a crucial ingredient for many #cocktails. A few old recipes referred to (defunct) peach bitters. When Fee Brothers began producing them I took it on myself to see if I could come up with a few cocktails that might be able to make good use of it.

https://youtu.be/O8Zk-j0_akg

@DrinkBoy brought to our at-home cocktail build night. Built and shared, very warming alcohol balanced and found a little vermouth forward but had a discussion if that was because we knew it was in it. It's a keeper and will definitely add it to our collection. Thank you for sharing.

#cocktailoftheweek #brandy #vermouth #cointreau #angostura #cocktails #blackfeather

@DrinkBoy we built this Japanese cocktail and it's a keeper. We found this a warm profile comparable to flavors like nutmeg, clove, almond which is consistent with the individual ingredient parts. And it was said we could sit in front of the fireplace and sip. Thank you for sharing, we enjoyed it.

#cocktailoftheweek #brandy #orgeat #angostura #bitters #cocktail #mixology #cocktails #jerrythomas #japanesecocktail

#CocktailOfTheWeek

Japanese
- 2 ounces #brandy
- 1/2 ounce #orgeat
- 2 dashes #Angostura #Bitters
Garnish: Lemon twist
Stir with ice. Strain into a #cocktail glass.
Source: “How to Mix Drinks” (1862), Jerry Thomas

https://youtu.be/X-I_qU-surM

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#JerryThomas

#CocktailOfTheWeek

Caesar
- 1 1/2 ounces #vodka
- 2 dashes Tabasco sauce
- 3 dashes salt
- 3 dashes black pepper
- 4 dashes worcestershire sauce
- 4 ounces tomato-clam juice (Clamato)
Garnish: Celery stalk and a lime wedge.
Shake with ice. Strain into an ice filled glass, rimmed with celery salt.

Source: 1969, Walter Chell, restaurant manager of the Calgary Inn in Calgary Alberta Canada.

https://youtu.be/U4XnUi62i_8

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'cocktail hour'

#nft #nftart #nftabstractart #surrealart #abstractart #mastoart #CocktailOfTheWeek #digitalart #digitalpainting #nftcommunity #nftartist #colourfulArt

#CocktailOfTheWeek

Black Feather
- 2 ounces #brandy
- 1 ounce dry #vermouth
- 1/2 ounce #Cointreau
- 1 dash #Angostura Bitters
Garnish: Lemon twist
Stir with ice. Strain into a cocktail glass.

I created this drink in 2000 to be the "house cocktail" for my home bar, which I’ve nicknamed the "Black Feather". In my original recipe I used my own home-made bitters, but lacking that, Angostura, or almost any "aromatic bitters" should work just fine.

https://youtu.be/N7OIQMnvqbs

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#CocktailOfTheWeek

Bramble
• 1 1/2 ounces #gin
• 3/4 ounce lemon juice
• 1/2 ounce simple syrup
• 3/4 ounce crème de mure
Garnish: Lemon slice, blackberries

Fill a rocks glass with crushed ice and add gin, lemon juice, and simple syrup. Stir to combine and chill. Carefully drizzle crème de mure on top.

One of the early "new modern classic" cocktails to come out of London, from famed bartender Dick Bradsell.

Here’s a great video of Dick himself on his creation:
https://youtu.be/zuP3YWHnBk8

#CocktailOfTheWeek

Fallen Leaves
- 3/4 ounce calvados
- 3/4 ounce sweet vermouth
- 1/4 ounce dry vermouth
- 1 dash brandy

Garnish: Large lemon peel, twisted over drink.

Stir with ice. Strain into a cocktail glass.

Source: Created by Charles Schumann (1982)

https://drinkboy.com/mobile/Recipe.aspx?itemid=65

Granted, it is no longer "Fall", but this can still be a delightful cocktail.

#CocktailOfTheWeek

White Negroni
- 1 1/2 ounces gin (Plymouth)
- 1 1/2 ounces Lillet blanc
- 1 1/2 ounces Suze
Garnish: Grapefruit Twist
Build in an ice filled Old Fashioned glass
By: Wayne Collins (2001)

Technically, the Cocktail this week should be the "Martini", but I decided to instead substitute the White Negroni in memory of or recently departed friend, and its creator, Wayne Collins.

https://drinkboy.com/mobile/Recipe.aspx?itemid=271

I’m taking a long weekend for my birthday, so am kicking things off with a #cocktail - a hurricane. My husband got me the pineapple-shaped glasses for Christmas. #CocktailOfTheWeek

#CocktailOfTheWeek

Piña Colada
- 2 ounces white #rum
- 1 ounce coconut cream
- 1 ounce heavy cream
- 6 ounces pineapple juice
Garnish: Garnish with pineapple spear and cherry.

Blend all ingredients with crushed ice until it reaches a smooth consistency. Then pour it into a wine goblet.

The Piña Colada is said to have been created by Ramón "Monchito" Marrero at the Caribe Hilton’s Beachcomber Bar on August 15, 1954.

https://drinkboy.com/mobile/Recipe.aspx?itemid=270

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#CocktailOfTheWeek

Harrington
• 1 1/2 ounces vodka
• 1/4 ounce Cointreau
• 1/8 ounce Chartreuse
Garnish: Orange twist

Stir with ice. Strain into a cocktail gass.

Created by Paul Harrington

Paul Harrington was a vanguard of the cocktail revival, promoting quality and classic cocktails in the late 1990’s. One of his creations he simply named “The Drink Without A Name”, when I was adding this to my site, I couldn't bring myself to give it such an empty name, so I christened it the “Harrington”.

Repeating last night’s Bumble Bee, because I screwed up and forgot the orange twist last night.
That subtlety makes all the difference and makes me wonder why more egg white drinks don’t call for discarded twists.
#Rum #Cocktail #Cocktails
I guess this is my #CocktailOfTheWeek 🤷‍♂️

#CocktailOfTheWeek

Petit Zinc
• 1 ounce #vodka
• 1/2 ounce #Cointreau
• 1/2 ounce sweet vermouth
• 1/2 ounce orange juice
Garnish: Orange wedge.

Shake with ice. Strain into a cocktail glass.

Source: Created by Paul Harrington

This drink was originally made using fresh squeezed Seville oranges, if not available, add 1/4 ounce of lemon juice to the fresh orange juice.

Reaching into archive.org for the details:

https://web.archive.org/web/20000229192659/http://hotwired.lycos.com/cocktail/