So why is it called The Gift Shop? Well no clues are given in the book so we can only speculate. Could it be a metaphor for the feeling of entering a gift shop? Excitement, happiness and high expectations?
The Sinu Metu by Joy Richardson is made with Irish whiskey. We don’t use that very often we have to admit, but we do have a bottle of Jameson in our cabinets and we decided it was time to put it to use.
In this cocktail, called Rum Direction, we are using Pyrat rum. it’s that chubby bottle with a metal medallion around its neck. It has an orange flavour going on, that probably doesn’t work in all cocktails, but it’s so good in this one.
In this post we are trying tonic syrup from @swedishtonic to create two original cocktails. Swedish tonic is the product of three young Swedish entrepreneurs who wanted to bring back a natural, true to history and simply delicious tonic. Of course it’s produced with real quinine, and not the chemical substitute you often find in mass produced tonics.
We are actually really pleased about how elegantly this cocktail turned out. There are so many delicate flavours precent, which are probably enabled by the low ABV.
It’s inevitable. If you mix two Swedish spirits like punsch and aquavit, of course the cocktail you end up with must be called a Viking.
The Legend is an interesting one. It mixes rum and Cognac, something you don’t see too often. But then also some other high quality ingredients are added. Lustau sherry and amaro Nonino are both such great spirits on their own, and combined with the rum and the Cognac a legend is definitely born.
We wanted to make a cocktail with the word “peace” in its name, but there are surprisingly few out there. Luckily we found the Peacefield, by restaurant Townshend.
What made us intrigued by the Butterscotch Collins was the quantity of lemon juice, almost half this cocktail consists of lemon juice. So does this mean it’s the most sour cocktail ever?
Whenever we see orgeat in a cocktail’s ingredient list we are tempted to try it. There’s something about this almond syrup that intrigues us, probably the nutty sweet flavour.
Not sure if it’s really autumn yet, but nevertheless we are making an Autumn Sweater from the Independent in Somerville.
Whenever you see Cherry Heering in an ingredient list, you know you will end up with a colorful cocktail. And the Bolsy Move from J.M. Curley’s is no exception.
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.