What to do with some leftover sparkling wine? Easy, a Doc Daneeka Royale by Alex Day from Death & Co. This is a play on another iconic Champagne cocktail (guess which one) and it’s definitely as good, if not even better . . .
Pairing cocktails with food is interesting and fun. Some cocktails are so delicate they shouldn’t really be accompanied by anything at all. But particularly long drinks like Cruise Control we think work quite well to enjoy with food.
In this post we are also doing a carbonated cocktail, using an iSi siphon to make a classic Americano cocktail go fizzy.
How do you make a classic like Rum & Cola feel modern, contemporary and a bit luxurious?
We were a bit surprised of the unique flavour of this cocktail when we took the first sip of the Fin du Saison.
Does anybody remember our barrel-aged Vieux Carré? Well, it’s now out of the barrel after spending four weeks inside of it.
Supporting different spirit enthusiasts is important to us. While the big brands usually make great products with high quality, we do enjoy finding small batch bottles, spirits with a story, brands with a heart-warming mission and of course local engagement. Drinking Pico Robertson.
This is a Jungle Bird, served in a bird.
If you had a look at our previous post you probably suspect Fernet-Branca is a a staple in our home bar. Well, you guessed right, and today we have yet another reason to bring out that bottle again.
The final addition of club soda makes this a rather low-proof drink that will not affect your senses too much, but definitely warm your heart. It’s simply delicious this Milano Torino cocktail, from The Narrows bar in Brooklyn.
An amaro, another amaro, rum and sherry. Those are the four wonderful ingredients in this cocktail
All the fun of a tivoli, but with an adult twist, is somehow captured in this cocktail, not so surprisingly called the Tivoli. It is an adult allegory of all the fun kids have at a tivoli. The drink is based around American bourbon, but also contains Swedish aquavit and some Italian vermouth and Campari.
The base is a mix of gin and apple brandy.To bring some bitterness and sweetness at the same time both Benedictine liqueur and apricot brandy is added. Finally maple syrup is used rather than simple syrup.
A vibrant cocktail with an amazing color!
Take a sip on this one . . . close your yeux . . . écouter . . . et voilà vous êtes en France. Santé!
We wanted to put a lot of love into this drink so we juiced a fresh pineapple, saving some smaller pieces for decoration. Juicing a pineapple is a bit messy, and a bit time consuming to be honest. But the juice extracted is so good it’s well worth the effort.
This tiki drink is from Smuggler’s Cove in San Francisco. We love how they incorporate aquavit in a tiki cocktail, and the truth is it pairs surprisingly well with the pineapple juice.
The Merciless Virgin, adapted by Smuggler’s Cove, is a tiki drink with Cherry Heering liqueur in it. Still being a very typical tiki drink it also incorporates rum, sugar and spices in a rather tropical blend.