A bird of paradise – this is, the much drinkable, Emerald Toucan.
In the Fernet Buck long-drink deliciously bitter Fernet-Branca is the star, perfectly backed up by sweet and stingy ginger beer.
An apple and honey based cocktail. Very smooth and flavorful. This is Apple Business.
A tequila- and mezcal based cocktail, by Leo Robitschek. This is the Loisaida Avenue.
A fun combination och peach and scotch is what you’ll find in the Peaches and Smoke cocktail.
Eight drops, that’s the exakt amount of absinthe used in the Promissory Note cocktail.
A classic from The Savoy Cocktail Book – the Four Flush Cocktail.
A gin and cucumber cocktail made with juice from The Soho Juice Co. This is; Gincu!
When you find leftover carrot juice in the freezer – you can make a Carrot Daiquiri!
An equal part cocktail, with four equally good ingredients – The Cornell Special!
In the Green Beast, absinthe is the main ingredient. And it’s delicious.
An alcohol free version of Italian classic Garibaldi – this is the Garibaldo.
La Ciudad has yellow Chartreuse in it – and we believe that’s what makes this cocktail so delicious.
The Time Bomb is a cocktail with Swedish vibes, presented in collaboration with Steve over at Boxes & Booze.
A classic Gin & Tonic with a color changing effect, thanks to the gin used.
Challenged to make a rosé wine cocktail, we found the recipe for The Rosé Bouquet.
Pins and Needles might sound uncomfortable. But in drink form it’s not, which this post proves.
There are only two ingredients in The York. And still it’s a magical cocktail.