The Greenpoint is a variation on the classic Brooklyn cocktail, featuring sweet vermouth and yellow Chartreuse in place of dry vermouth and maraschino liqueur. Created in 2006 by Michael McIlroy at NYC's Milk & Honey bar, it is named after a neighborhood in Brooklyn and features spicy rye whiskey and aromatic and orange bitters. The Greenpoint is just one example of the endless possibilities for variations on the classic Manhattan and Brooklyn cocktails. Greanpoint Recipe by Michael McIlroy at
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A New Orleans pre-prohibition cocktail, that we like to make with a split base of rye and Cognac. It's a classic stirred cocktail made extra interesting by the splash of absinth and the use of Peychaud's bitters. Sazerac classic cocktail Ingredients 25 ml rye 25 ml Cognac 10 ml simple syrup 4 dashes Peychaud's bitters absinth splash Directions Coat a rocks glass with absinth. Stir all other ingredients with fresh ice and strain into the glass over a large ice cube. Sazerac
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A cocktail for us Sazerac lovers! It’s a boozy drink laced with the same absinthe touch as the sazerac. La Louisiane Ingredients 60 ml rye whisky 30 ml sweet vermouth 15 ml Bénédictine liqueur a barspoon absinthe 3 dashes Peychaud’s bitters Mixing Stir all ingredients with fresh ice, strain into a cocktail glass and garnish with a maraschino cherry. Glassware Coupe
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The Sazerac is one of our favourite cocktails, and we usually do it with a split base of Cognac and rye. However in this version we switch Cognac for some very nice Brugal 1888 rum. It has a “dry” character that goes so well in this stiff cocktail where sweetness somehow should be kept low. The rum does add an interesting and refreshing twist to this classic cocktail, taking it into an ever so slightly lighter direction. Rum & Rye Sazerac Ingredients 30 ml dry styled rum 30 ml rye 15 ml simp
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Rye has always a favorite drink base for us, and this one from Michter's is fantastic in this interesting cocktail. The stiff rye is mixed with more subtle Solera sherry as well as amaro Nonino. It results in a nice sipping drink, perfect either before or after a good dinner (or both). Recipe by Alex Day Ingredients: 1 oz rye 1 oz amaro Nonino 1 oz East India Solera sherry 1 dash orange bitters Mixing: Stir all ingredients with fresh ice and strain into a coupe. No garnish needed. Gla
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There was a period when we met Tiff & Joe of @twocoupes [https://www.instagram.com/twocoupes/] quite often. It happened first in New York City at the Maze bar. Then Tiff's dancing brought her via a cruise to a brief stop to Sweden and we had lunch with her. Fast forward and Tiff was back in Stockholm but this time also bringing Joe. And then late 2019 we visited them again in New York City. But since then, the pandemic has somehow stopped these fun meetups. So instead we are now making one of
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There's still the possibility to have drinks outside. Summer is slowly leaving Sweden but we're determined to sip every ray of sun we can. And this potent cocktail is perfect for outside sipping. It's interesting how the rather peculiar mix of rum, whisky and Cognac can work so well - because it really does. Recipe adapted by Dave Kwiatkowski Ingredients: 1 oz overproof rum 0,5 oz rye 0,5 oz Cognac 0,5 oz grenadine 0,5 oz fresh lemon juice Mixing: Shake all ingredients with fresh ic
Cocktail Detour