Classic Cocktails Archives - First Pour Cocktails

The Classics: Widow’s Kiss

Posted on September 25, 2023October 3, 2023 by Nick

Wrapping up our quick run through apple brandy based cocktails for fall is the Widow’s Kiss. Originating in 1895 from George Kappeler’s Modern American Drinks, it combines apple brandy, Yellow Chartreuse, Benedictine, and Angostura Bitters to create a balanced fall cocktail. There’s a lot of recipe variation, but we’ve picked our favorite below.

Widow’s Kiss

2 oz

Apple Brandy

½ oz

Yellow Chartreuse

½ oz

Benedictine

2 Dashes

Angostura Bitters

Combine all ingredients in a mixing vessel. Add ice and stir. Strain into a chilled coupe. No garnish

The Widow’s Kiss is balanced, apple and spice like, and complex. The layering of the spices from the bitters, Benedictine, and Chartreuse, combine with the herbal notes to wrap around the apple brandy notes. The net result is a very fall like, slightly sweet drink that has a luscious, silky texture. The finish lingers with apples and spice, making it lovely for fall.

Drink Notes & Recommendations

The Widow’s Kiss has a variety of specs that you can make it with. For our rendition, we’re chosen something in the middle. On the extreme end is the original recipe, which features a 2:1 ratio of Apple Brandy (Calvados, or Applejack) to both Yellow Chartreuse and Benedictine. This is plainly a sweet, sweet drink. On the other end, many modern riffs go down to a an old fashioned like 8:1 ratio or 2 oz to ¼ of Yellow Chartreuse and Benedictine. You can really make this drink anywhere in this spectrum, so adjust it per your taste.

Apple Brandy – Any apple based liquor will compliment the flavors here, but we recommend something of higher quality like Laird’s Straight Apple Brandy. Any apple based liquor will work here include Calvados (like Domaine Dupont Calvados Fine Reserve) or Applejack (Laird’s Applejack)
Yellow Chartreuse – The milder, more approachable Yellow Chartreuse is similar to it’s green counter part in that it’s fairly hard to substitute. In a pinch, consider a half portion of Strega, and increasing the simple by an 1/8.
Benedictine – We really don’t have a substitute for this, but on the bright side, it’s widely available. Consider adding a bottle to your bar to unlock a number of other cocktails (Honey Moon Cocktail, De La Louisiane, Vieux Carre, Caprice, etc)
Angostura Bitters – These are the classic aromatic bitters, and we recommend keeping a bottle around your bar. You can buy them from Amazon*, though your local grocer will probably carry them cheaper.

* – This link is an affiliate link which may result in us getting a partial commission from the sale. In 2022 we made $13.34 from affiliate links and made $6.93 so far in 2023, while we’ve spent well over $200 on just webhosting. Help us keep the lights on if you like our content, and please use our links!

The Classics: Applejack Rabbit

Posted on September 18, 2023September 19, 2023 by Nick

This drink is from Judge Jr.’s Here’s How from 1927 (or 1928) depending on the edition of the book you track down. It’s a short collection of drinks, where Jr. combines the drink with a quick description and funny little quote. The Applejack Rabbit is described as, “This could really be called the Rabbit punch because it has the same effect“. Despite the equally hokey toast, “Here’s to the national bird – the swallow“, this drink’s modern revival has earned rave reviews from Laird’s for it’s balance, and is definitely a drink you should consider this fall.

Applejack Rabbit

2 oz

Apple Brandy or Jack

¾ oz

Lemon Juice

¾ oz

Orange Juice

½ oz

Maple Syrup

Combine all ingredients in a shaking tin vessel. Add ice and shake. Double strain into a chilled coupe. No garnish.

The Applejack Rabbit is a balanced, rich, and bright nuanced cocktail. The apple brandy here provides a surprisingly complex backbone, giving off elements of spiced oak, fresh apples, slight cider notes, and a bit of baking spice. The lemon and orange provide contrasting and melding citrus that doesn’t allow either to dominate. The result is elevating the apple brandy and allowing the maple syrup to add a dark, fall like richness that layers in seamlessly. It’s a really pretty fall drink.

Drink Notes & Recommendations

The Applejack Rabbit is another cocktail that used to be significantly sweeter, calling for equal parts of Apple Brandy and maple syrup. The more modern updates elevate the drink by standardizing the amount of citrus and toning down the sweetness. All that said, I think it’s balanced, but if you find yourself thinking it’s too dry or sweet, adjust the maple syrup accordingly with this in mind.

Apple Brandy / Apple Jack – We used Laird’s Straight Apple Brandy here. In a pinch you could use their applejack. In the event you can’t find either, look at your local apple brandies. In the event your like us in Ohio, we highly recommend Tom’s Foolery Applejack.
Lemon Juice / Orange Juice – For best results, use fresh squeezed and avoid anything in a bottle or jar. These will significantly impact the delicate balance of this drink.
Maple Syrup – We use our local store’s grade A, and we recommend you seek on out that’s local. Make sure they’re 100% pure maple syrup, and not made of sugar and water with coloring by checking the ingredients.

The Classics: Honey Moon Cocktail

Posted on September 12, 2023September 12, 2023 by Nick

Fall is almost here, and we’re dedicating the next few weeks to some apple brandy (or jack) based cocktails. Leading things off is the Honey Moon Cocktail. The original cocktail was sweet, and designed by none other than the amazing Hugo Ensslin (the man behind the Up to Date and Aviation). Arguably, this apple brandy based drink is better than the Up to Date, but pales to Aviation. That said, it’s still a tasty fall riff, and something you’ll want to consider as the leaves change.

Honey Moon Cocktail

2 oz

Apple Brandy

½ oz

Orange Liqueur

½ oz

Benedictine

½ oz

Lemon Juice

Combine all ingredients in a shaking tin. Add ice and shake. Double strain into a chilled coupe. No garnish.

The Honey Moon Cocktail is balanced, apple forward, and bright. The flavors of the apple brandy come through with a nice strength, and the lemon livens it up. The Benedictine gives it a nice fall spice. The result is a riff on a whiskey sour that’s specifically geared toward apple brandy and fall.

Drink Notes & Recommendations

The original recipe for the Honey Moon Cocktail gears toward sweet and spicy apples. In fact, it was originally setup as a 1:1 ratio of apple brandy and Benedictine while the lemon was a vague ‘half a lemon’ and the curacao was added in dashes. This more modern variant is really toned down to help focus on the balance of citrus and apple notes. If you find you’re finding this cocktail a bit on the dry side, consider adding another quarter ounce of Benedictine and/or curacao.

Apple Brandy – We used Laird’s Straight Apple Brandy here. In a pinch you could use their applejack. In the event you can’t find either, look at your local apple brandies. In the event your like us in Ohio, we highly recommend Tom’s Foolery Applejack.
Orange Liqueur – Obviously, you should avoid anything blue unless you want something swamp colored here. We recommend using Cointreau for the best results (which is what we used), but you can also use whatever curacao you have on hand.
Benedictine – We really don’t have a substitute for this, but on the bright side, it’s widely available. Consider adding a bottle to your bar to unlock a number of other cocktails.
Lemon Juice – For best results, used fresh squeezed.

The Classics: Americano

Posted on September 5, 2023September 4, 2023 by Nick

The summer isn’t over yet, but if you’re finding your self looking for a little more complexity in your glass, why not consider the Americano. This drink lives in the same family as the Highball, and replaces whiskey for Campari and sweet vermouth. The result is an aromatic and light low A.B.V. drink that blends late summer nights into warm fall days.

The Classics: Americano

Americano

1 oz

Campari

1 oz

Sweet Vermouth

4 oz

Seltzer

In a Collins glass, combine Campari and sweet vermouth with a few ice cubes. Stir to chill. Add seltzer or club, and top with ice. Garnish with a half orange slide.

The Americano is refreshing, slightly sweet, herbal, and complex. Between the bright notes of the herbal Campari and the subtle sweet and fermented fruit tones, there’s a lot to unpack here. The soda adds levity and orange expresses another dimension. The result is a delightfully quaffable drink that’s easy to make, and refreshing to drink

Drink Notes & Recommendations

Most of the changes to this template will revolve around the quantity of Campari and sweet vermouth compared to the soda. It’s mostly personal preference, but generally anywhere from 5:2 or 2:1 are the ratio of Campari / Sweet Vermouth to soda. Try making adjustments to see what works best for you. Also, don’t think you need to refill the glass completely, you can always top up part way through with more soda to keep the flavor going without adding more booze.

Campari – With Campari’s unique flavor profile, it’s really the recommended starting point for this drink. That said, because of how this template is constructed, you could lower the A.B.V. even further using a non-alcoholic Amaro or just use a different bittering liquor. This is a flexible low A.B.V. template you should feel free to explore with!
Sweet Vermouth – We used Carpano Antica here, but as this is one of the two ingredients that drive the base of the Americano, you should consider using whatever vermouth you enjoy best. Both light and fruity (Lustau) or rice and sweet (Cocchi di Torino, Carpano) will work well.
Seltzer / Club – We use Club at home, but using Seltzer is traditional here. It adds minerality for another layer. We encourage you to experiment and try both.
Orange – This is one of those cases where you can’t skip the garnish. The orange adds aromatics that induce you to unpack more of the aromatics from the wine and Campari. This makes the drink, don’t skip it!

* – This link is an affiliate link which may result in us getting a partial commission from the sale. In 2022 we made $13.34 from affiliate links and made $1.36 so far in 2023, while we’ve spent well over $200 on just webhosting. Help us keep the lights on if you like our content, and please use our links!

The Classics: Rob Roy

Posted on August 29, 2023August 30, 2023 by Nick

While the Rob Roy is merely a swapped based Manhattan (for Scotch), nothing could be more the premier drink of Scotch from the prohibition era. Legend has it this drink was created by G. Selmer Fougner for a representative of Usher’s scotch. When the representative asked Fougner to make a drink with the Scotch, Fougner created this as few (if any) Scotch cocktails were common at the time. The rep loved it, and legend has it that the drink was named after a popular play at the time, Rob Roy. Simple, harmonious, and easily made if you have the ingredients for a Manhattan, the Rob Roy has endured.

Rob Roy

2 oz

Scotch

1 oz

Sweet Vermouth

2 Dashes

Angostura Bitters

Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a chilled coupe. Garnish with a cherry or orange peel.

The Rob Roy shows off the weight of the scotch and the flavors it can impart. Unlike a Manhattan, where Bourbon or Rye adds spices, caramel, and brown sugar, the scotch shows off floral, honeyed notes, malts, and subtle earthy notes. The play off the vermouth allows the fruit to show off. The bitters add the missing spice, and it rounds out nicely. If you like scotch, you’re going to like this. If you’re into American single malts, this may help you get into scotch. Overall, it’s balanced and delicious.

Drink Notes & Recommendations

The Rob Roy is the original Scotch cocktail. There’s no ifs, ands, or buts about that. It doesn’t mean that it hasn’t had some variation over the years. Among the variation you’re most likely to see if the kind of bitters and garnish. The bitters are traditionally Angostura, but you can use orange bitters here for a more modern take. You can also split the bitters. Garnish is a cherry or orange, which you can adjust depending on the scotch you start with.

Scotch – The scotch you choose is going to drive the whole experience, so pick something you like. If you’re a fan of smoke or peat, you might enjoy a Lagavulin or Laphroaig. Something more light like Glenlivet 12 or the Great King Street Artist’s Blend will be better for those looking to emphasize more of the delicate fruit and floral notes.
Sweet Vermouth – The vermouth has to work in tandem here, perhaps more so than bourbon. Lighter vermouths like Cocchi di Torino or Lustau may work better with lighter scotches, while Carpano Antica may be more of a bully that’s better suited for big, bruising, smokey scotches. Experiment to see what works best with your chosen Scotch.
Bitters –
- Angostura* – These are the classic bitters, and will help impart spice.
- Orange – The orange bitters are more of a modern take, and you don’t need to use them. If you do Regan’s* adds a lot here with some delicious additional notes of cardamom and spice. You could also use Fee Bros Orange* if you can’t find Regan’s.

The Classics: Cloister

Posted on August 7, 2023August 7, 2023 by Nick

What do you conjure when you hear the word Cloister. If it’s a Pokémon, you’ve probably found yourself on the wrong blog, though the same could be said if you’ve reached the word reflecting monasteries or convents. This cocktail takes it’s name from those, although why it doesn’t isn’t immediately clear. Neither it this cocktail’s age, which is from 1971 via Thomas Mario in the Playboy’s Host & Bar Book*. Resurrected by Jim Meehan, is it worth the time to drink?

Cloister

1½ oz

Gin

½ oz

Yellow Chartreuse

½ oz

Grapefruit Juice

¼ oz

Lemon Juice

¼ oz

Simple Syrup

Combine all ingredients in a shaking tin. Add ice and shake. Double strain into a chilled coupe. Garnish with a grapefruit twist.

The Cloister is balanced, layered, and refreshing. The herbal notes of the gin align beautifully with the heady herbaceous notes and touches of vanilla and spice in the Yellow Chartreuse to create a wonderful complexity that doesn’t go full on into Chartreuse’s complete back. The lemon and grapefruit each offer their own unique mix of citrus notes that wonderfully compliment the botanicals. Overall, it’s a delightfully refreshing drink that can help open up those uncomfortable about Chartreuse to it’s wonderful potential.

Drink Notes & Recommendations

The original recipe seems to closely mimic a Daisy, and it isn’t quite in balance:

1 1/2 oz Gin
2 tsp Grapefruit Juice
1 tsp Lemon Juice
1 tsp Yellow Chartreuse

As far as using the more modern spec I’ve used (hat tip to PDT’s Jim Meehan – buy his books – both PDT* and Meehan’s Bartender Manual* are amazing) things are more in balance. Using this spec, the main items you could play with are the gin and the sweetener. Changing the syrup is going to really move the needle of profile here, so be judicious (I’d lean toward possible herb notes like basil or an orange oleo saccharum). More readily accessible will be the gin. Changing this will give you access to tilt the balance toward spice (Aviation), citrus (Bluecoat), or traditional juniper (Beefeater / Bombay).

Gin – London Dry (like our default Beefeater tester) works great here, but the canvas is ripe to be improved. Feel free to grab the aviation and watch the flavors dance with spice, or accentuate the citrus through a modern gin like Bluecoat. I’d be hard pressed to select a gin I don’t think would actually work here.
Yellow Chartreuse – The milder, more approachable Yellow Chartreuse is similar to it’s green counter part in that it’s fairly hard to substitute. In a pinch, consider a half portion of Strega, and increasing the simple by an 1/8.
Grapefruit Juice – Look, we get it, it’s tempting to used bottled. Don’t. If you want this to taste amazing, you’re going to have to use fresh squeezed. Use a ruby for ideal outcome.
Lemon Juice – For best results, use fresh squeezed.
Simple Syrup – Use a one to one water to sugar simple here.

The Classics: Sloe Gin Fizz

Posted on July 31, 2023July 30, 2023 by Nick

As we mentioned during our review of Averell’s Damson Gin, Damsons or Sloes are different than their modern plum counterparts you’ll find in the store. They tend to be sharp, more concentrated, and a bit more astringent then their snacking cousins. As a result, they were more commonly used for preserved and sweetened things like jams. These flavors tend to be richer, and were originally more targeted toward winter and fall applications. The Sloe Gin Fizz takes this idea, and flips it on its head.

A riff on the Gin Fizz, the Sloe Gin Fizz excludes egg whites in favor of a quaffable mix of lemon, syrup, and sloe gin (and/or regular gin). The result is a bright and summery sippable drink that’s easy to make and fun to sip. While many will emphasize the color of the Sloe (with a reddish hue), barrel aging and age will impact the coloring slightly (our picture is made with Patient Wolf’s Starward Whiskey Barrel Aged).

Sloe Gin Fizz

Sloe Gin Fizz – Classic

1 oz

Sloe Gin

1 oz

Gin

¾ oz

Lemon Juice

¼ oz

Simple Syrup

3 oz

Club Soda

Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.

The Sloe Gin Fizz is load with spicy plum notes, subtle sweetness, and a bright refreshing character. The flavors bounce off each other and create a refreshing if bright and jammy mix of fruity flavors tinged with spices. There’s a slight caramelized, dried fruit sweetness here as well. Overall, it’s quite nice, and feels like a good cross over from summer to winter.

Drink Notes & Recommendations

The original Sloe Gin Fizz follows the above recipe, but if you’re looking for a more modern update, consider the following recipe. This variant turns down some of the juniper notes in favor of the Sloe, and can be slightly easier on the booze depending on your Sloe Gin.:

Sloe Gin Fizz – Modern

1 ½ oz

Sloe Gin

¾ oz

Lemon Juice

½ oz

Simple Syrup

3 oz

Club Soda

Combine all ingredients except club in a shaker. Add ice and shake. Separate and top with club. Strain into a Collins or fizz glass over fresh ice. No garnish.

Sloe Gin / Damson Gin – There aren’t a lot of Sloe / Damson gins to choose from. As a result, you’re likely to be limited to a handful of choices. In our case, we used Averell Damson Gin originally, as it’s what we have on hand, but both Plymouth and Hayman make fairly common Sloe Gin examples. In our picture we used a limited edition from Patient Wolf, but they make a regular Blackthorn edition which would be stunning too (if you happen to be down under in Australia, or have access).
Gin – Any gin will work here, but we recommend a softer style like Plymouth for the smoothest drink. You can also choose to accentuate the spicing with a modern gin like Aviation or a citrusy gin like Bluecoat.
Lemon Juice – For best results, use fresh squeezed.
Simple Syrup – This uses a standard 1:1 ratio simple syrup.
Club Soda – Use your local local grocery brand. It’s still quality, and you won’t add unnecessary costs.

Modern Classics: Revolver

Posted on July 3, 2023July 3, 2023 by Nick

A more modern classic, the Revolver originates in San Francisco in the early 2000’s. While this is technically a Manhattan variant, you’d be forgiven for confusing the 3 ingredient template with an old fashioned. Instead, the vermouth is replaced by rich, luxurious coffee liqueur. The result is a rich and simple to execute twist on the Manhattan.

Revolver

2 oz

Bourbon

½ oz

Coffee Liqueur

2 Dashes

Orange Bitters

Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a chilled coupe. Garnish with a flamed orange peel.

The Revolver is a rich and mildly spicy cocktail. The bourbon works a solid base providing notes of the oak and grains, while the coffee is adding richness. As Mr. Black is not a particularly sweet liqueur, the coffee shines here, giving a more black coffee and nuttiness than sweetness. Thanks to the oils in the coffee and the sugar, most of this comes across as weight in the drink. The orange perks the whole thing up, and gives it a charred brightness that ties it all together.

Drink Notes & Recommendations

The Revolver is one of those drinks that you’re going to find different interpretations of as you trawl back through the annals of cocktail history. They’re also not likely to look a lot like this. That said, this drink is an interesting Manhattan / Old Fashioned adjacent drink that for whatever reason is served up. It’s the sort of drink that could probably take an ice cube if you so choose, and even take more sugar if you added that cube. A final note, this drink was originally constructed with Bulleit Rye to indulge in that spicy kick (something common in drinks from the early / mid 2000s). You can use either Bourbon or Rye here.

Bourbon – This is one of those drinks where the richness of the coffee liqueur means that the bourbon is working more as a foundation. You can always go as fancy as you want, but choosing something that won’t break the bank probably won’t be a bad decision, but stick to our recommended Bourbons. Even Jim Beam Bonded worked well here – compared to say Ezra Brooks 99 – which was not enjoyable.
Coffee Liqueur – We used Mr. Black here, but you could use Kahlua or another coffee liqueur. Adjust sweetness with simple syrup for your preference.
Orange Bitters – Regan’s* adds a lot here with some delicious additional notes of cardamom and spice. You could also use Fee Bros Orange* or Angostura orange bitters if your options are limited. We also tried a mix of Regan’s and Fee’s, which worked out even better.
Flamed Orange Peel – The easiest way is to cut an inch coin using a paring knife. You’ll want this to be slightly thicker than a normal twist so you have something to hold and pinch. Pinch it from the pithy side over a lit match toward the drink at a 45 degree angle. Discard the peel after.

The Classics: Bijou

Posted on March 27, 2023March 26, 2023 by Nick

The Bijou was among perhaps the first cocktails created. Showing up around 1900, this cocktail was originally made by Harry Johnson. The original drink was served with ice, but later evolved to be served up. Like many pre-prohibition era cocktails, this drink owes it’s revival to Dale Degroff, who rediscovered and popularized it.

Bijou

1 oz

Gin

1 oz

Green Chartreuse

1 oz

Sweet Vermouth

1-2 Dash

Orange Bitters

Combine all ingredients in a mixing glass. Add ice and stir. Double strain into a chilled coupe or Nick & Nora. Garnish with a lemon twist.

The Bijou is complex, herbal, slightly sweet, and layered in it’s complexity. The herbs of the gin and Green Chartreuse really line up here, giving a big boost to one another with a slightly anise and juniper dominance. There are layers of herbs though, and the caramelized note of the sweet vermouth come in with a nice touch of spice. The bitters give a citrus lift, and the finish lingers with a nice amount of spice and herbs. For all these reasons, this is one of my favorite prohibition era cocktails.

Drink Notes & Recommendations

Most of the variation in the Bijou is derived from the choice of gin and vermouth. Our recommendations are as follows:

Gin – There’s a lot of spice and sweet going on here thanks to the large quantity of Green Chartreuse. For those reason, we recommend making this one with a London Dry to emphasize those herbal elements and help balance things out. We used Tanqueray here (which was fantastic), but any London Dry should do (such as our standard Beefeater or another like Bombay Sapphire)
Green Chartreuse – There really isn’t a substitute for this classic several hundred year old liqueur, so you’ll need to procure a bottle. Be prepared to pay upwards of $50 a bottle for a 750 ml, but be aware most cocktails call for less than an ounce.
Sweet Vermouth – We utilized the more vanilla forward Carpano Antica here (which is our go to) and the strong flavors at work here can tolerate it. Feel free to use your favorite here if you don’t have Carpano..
Orange Bitters – For complexity, I really like complex spice and orange notes Regan’s Orange Bitters* here, but both Angostura Orange* and Fee Brothers* should work fine.

The Classics: Corpse Reviver #2

Posted on March 20, 2023March 12, 2023 by Nick

The Corpse Reviver #2 bursts onto the scene in 1930 with The Savoy Cocktail Book. The naming convention here implies that there is a Corpse Reviver #1. While this is true, it based practically no connection to the delicious 4 part cocktail mentioned below. In fact, it’s a hangover remedy (and one that sounds fairly awful at that). Instead, this beautiful drink uses a similar formula to a Last Word or split base Sidecar, and is refreshing enough to revive most individuals. Assuming you don’t enjoy too many!

Corpse Reviver #2

¾ oz

London Dry Gin

¾ oz

Cointreau

¾ oz

Lillet Blanc

¾ oz

Lemon Juice

2 Dashes

Absinthe

Rinse a chilled absinthe, and pour out the extra. Combine all other ingredients in a shaking tin vessel. Add ice and shake. Double strain into the chilled coupe. No Garnish.

The Corpse Reviver #2 is a beautiful, aromatic, herbal, and bright cocktail that’s wonderfully rounded. I’m careful not to say balanced, as this cocktail is decidedly dry despite the amount of sweetness from both the Cointreau and the Lillet. The wonderful bitter undertones bounce perfectly off the bright lemon and sweet liqueurs. The citrus and herbal notes run across the flavor spectrum, and make each sip enjoyable and complex. The result is dry, yet rich in texture.

Drink Notes & Recommendations

There are two main sources of difference in the Corpse Reviver #2, the ingredient chosen for the Kina Lillet substitution and the approach to the absinthe. The absinthe is the easier of the two, so we’ll start there. The original methodology here is going to be to rinse the chilled coupe with absinthe. This is going to work better for aromatic purposes. If you’re lazy, add the absinthe directly to the ingredients you shake.

The second source of variation, the Kina Lillet is the more discussed issue. Lillet Blanc is the commonly accepted ingredient here, though it will lack the bittering quinine of the original Kina Lillet. To keep that bitter undertone, I would recommend instead looking at Cocchi Americano, which has a similar flavor profile, but include more of the bittering quinine. The resulting drink is slightly less ethereal, but seems like it would be potentially truer to the original.

London Dry Gin – Gin is the backbone here, and it provides herbal notes and structure. London Dry is therefore our recommendation (Beefeater, Tanqueray, Bombay Sapphire), but thanks to the complexity of the partnering ingredients, you can move this drink toward spice or citrus with modern gins (Aviation / Bluecoat) or even add malty sweetness with Old Tom Gin.
Cointreau – while you could use another orange liqueur, Cointreau is the gold standard here (which is why we call it out by name). Consider another brand of curacao or triple sec if you can’t find triple sec.
Lillet Blanc – Either Lillet Blanc or Aperitivo Cocchi Americano for this one. Our recommendation is Aperitivo Cocchi Americano to add the original bitterness and texture.
Lemon Juice – For best results, use fresh squeezed.
Absinthe –We used St. George Absinthe Verte, but absinthe can be limited by location. If you can’t find an absinthe, consider a pastis, like Pernod.

The Classics: Vieux Carre

Posted on February 27, 2023February 26, 2023 by Nick

The Vieux Carre is New Orleans in a glass. It represents an amazing fusion of cultural elements that were impact America in the 1930’s. Sweet Vermouth from Italy meet Rye from America with a French influence of cognac and Benedictine. Adding in the bitters from Angostura (the Caribbean) with Peychaud’s bitters (the Caribbean / New Orleans), and you end up with an amazing cocktail that builds to more than the sum of it’s parts.

Vieux Carre

1 oz

Rye

1 oz

Cognac

1 oz

Sweet Vermouth

¼ oz

Benedictine

1 Dash

Angostura Bitters

1 Dashes

Peychaud Bitters

Combine all ingredients in a mixing vessel. Add ice and stir. Double strain into a double rocks glass with a large cube. Garnish with a lemon twist.

The Vieux Carre is one of those deep, layered, broody sorts of classic cocktails. There’s a subtle sweetness here, but the primary notes are herbal touches over spice with lots of complex caramel and preserved fruit elements. There’s an almost honey like richness that texturally runs through. There are hints of unique elements from both the rye and cognac that keep you coming back for another sip.

Drink Notes & Recommendations

The Vieux Carre has a lot going on, and really revels in the interaction of it’s elements. From that stand point, mixing good quality ingredients will help to build various flavor profiles that can make the Vieux Carre exciting to try using different spirits and modifiers.

Rye – While this can work either way, we went with the more caramel and spice side of rye, using Rittenhouse. Thanks to the sweetness of the Cognac and the sweet vermouth this could work with a more herbal earthy rye as well like Wild Turkey 101 or George Dickel Rye.
Cognac – We recommend using H by Hine or Pierre Ferrand 1840 or Ambre for cocktails as they add a significant amount of cognac flavor depth without breaking the bank. If you don’t want to pay for cognac, feel free to substitute a brandy, such as Lustau Brandy de Jerez Solera Reserva .
Sweet Vermouth – We utilized the more vanilla forward Carpano Antica here (which is our go to), but you can modify some of the flavors present by using a more caramel forward Cocchi or a fruit forward vermouth like Lustau.
Benedictine – Due to the herbal notes and honeyed sweetness that go into this brandy based liqueur, we don’t recommend swapping this for anything else. Similar to certain other classics, this is both a specific liqueur and a brand recommendation.
Angostura Bitters – These are the classic bitters for most cocktails, and we recommend you keep a bottle on hand. You can find them at Amazon (although most of the time you should be able to find them locally cheaper)
Peychaud Bitters – These are the standard for any Sazerac. You can purchase them at most well appointed liquor stores or through Amazon*.

The Classics: Gin & Tonic

Posted on February 20, 2023February 14, 2023 by Nick

Quinine, the compound that gives tonic water its distinct taste, has been used as an antimalarial since the 19th century. To improve the palatability, it was mixed with various things including tonic water, fortified wine, or gin. This trend eventually gave way to commercial tonic water being mixed with gin toward the 1940’s. This two ingredient drink maybe simple, but the flavor profile has stood the test of time.

Gin & Tonic

2 oz

Gin

4 oz

Tonic Water

Build in a highball or collins. Add a few ice cubes and add gin. Stir a few times to chill. Add tonic water. Stir once. Add ice to fill, and garnish with a lime wedge.

The Gin & Tonic is refreshing, sweet and bitter, and bright. The tonic’s quinine is the distinctive element here, and pairs wonderfully with the herbs and spices of the gin. The carbonation gives it a nice pop of levity, and the subtle sweetness of the tonic keeps things in balance.

Drink Notes & Recommendations

The Gin & Tonic is a simple cocktail, so the use of ingredients that are quality and that you enjoy are tantamount to success. From a drink construction standpoint, the only thing to keep in mind is that you should not stir this drink excessively. Doing so will remove the carbonation.

Gin – While London dry gin is traditional here, any gin will do. Use contemporary gins for more unique spices or citrus (Aviation, Bluecoat), or keep it traditional with London Dry (Beefeater, Tanqueray, Bombay Sapphire).
Tonic – While most main stream brands (Canada Dry, Polar, your local grocery store, etc) will show a very classic quinine profile, more modern tonic waters off unique twists and provide new, exciting flavors.