juicy ripe citrus fruit, robust, grassy, grapefruit zest white Bordeaux, curaçao, sugar, grapefruit, lemon, soda water The Spanish sangria, or “sangaree” as it was known in colonial America, is a wine-based Punch reaching back hundreds of years. Our house version of a White Sangaree pairs a flinty white Bordeaux with notes of grapefruit, grass, and honeysuckle to fresh-squeezed citrus juices, sweetened with orange liqueur. We top it off with bubbles, fresh fruit, and thyme. Read More
brisk, light-bodied, cardamom, freshly grated ginger bourbon or vodka, lime, bogart bitters, ginger ale In 1941, John G. Martin, a Connecticut salesman, acquired the rights to distribute a fledgling vodka brand. In order to introduce the strange new spirit to Americans, he created the Moscow Mule. A Mule is a variation of a Buck, a type of mixed drink with spirit, citrus juice, and topped with a sparkling ginger ale. To help promote his… Read More
tangy, crisp, refreshing, effervescent blanco tequila, aperol, watermelon patch shrub, lime, bogart bitters, soda water. A perfect summertime sipper, Down the Rabbit-Hole captures the best aspects of the season. Our watermelon patch shrub is a juicy combination of watermelon, strawberry, mint, basil, and cucumber, with a tart, sweet-and-sour finish. A citrusy blanco tequila and Aperol round off the garden-fresh flavors, and the cocktail is garnished with mint and a piece of candied watermelon rind. Read More
Also called “The Immortal Singapore Raffles Gin Sling,” the ‘Singapore Sling’ was encountered by Charles Baker, Jr., in 1926 “and afterwards never forgotten.” Of course, all the cocktails featured on the “Jigger, Beaker, Flask” flight come from this legendary writer, and the Gin Sling from the Raffles Hotel seems to have been a particularly memorable cocktail for him. The passage about the Gin Sling lists many other examples from various hotels and clubs from Cairo… Read More
cherry, citrus, clove, menthol, bittersweet MGP rye whiskey, cherry, orange, apricot, lemon verbena, horehound, sugar, clove, cinnamon, orange bitters, Douglas fir bitters We previously featured this cocktail in Volume #2: Lost Ingredients and decided to come at it from a new angle in Volume #3. A little online research will tell you the provenance of the Rock & Rye cocktail, especially since its resurrection in the current historical cocktail renaissance has made information about… Read More