Archived entries for Uncategorized

The Manhattan


  • 2 oz. Blended Whiskey
  • 1 oz. Italian Sweet Vermouth
  • 2 Dashes Angostura Bitters

    stir over ice & strain into chilled cocktail glass.
    garnish with lemon twist or cherry,

    The Brooklyn


    • 1 1/2oz rye whiskey
    • 3/4oz dry vermouth
    • 1/4oz maraschino
    • dash of amer picon (i’ve used orange bitters)

    stir over ice & strain into chilled cocktail glass.
    garnish with orange twist.



    (from Dale DeGroff’s armoury)

    The ingredients at first glance scream “CURDLE!!”, but give it a try…

    Measures & Instructions:

    • 1 oz. triple sec
    • 1 oz. white cacao
    • 2 oz. orange juice (fresh!!)
    • 2 oz. milk or cream

    Blend with ice and serve in an frozen drink glass. Garnish with grated orange peel. Mmmmmm, new sneaky milkshake recipe for Good One?

    Corpse Reviver #2

    corpse reviver

    Based on Harry Craddock’s 1930 recipe in The Savoy Cocktail Book. Craddock noted “Four of these taken in swift succession will unrevive the corpse again”.

    Measures & Instructions:

    • 3/4 oz gin
    • 3/4 oz cointreau
    • 3/4 oz lillet blanc
    • 3/4 oz fresh lemon juice
    • 2 dashes absinthe

    Shake over ice, strain into chilled cocktail glass. No absinthe? Cheat and add pernod or similar.

    Hemingway Daiquiri / Papa Doble

    The original Daiquiri – the first true cocktail to be made outside the United States – was a mixture of rum, lime and sugar. The recipes that gained international fame are those made at the El Floridita Bar in Havana, Cuba.

    The famed bartender at the Floridita, Constantino Ribalagua, created the Daiquiri Floridita – which contained maraschino liqueur.

    The daiquiri was a favourite of Ernest Hemingway’s, who would drink doubles without sugar at the Floridita.. Ribalagua created a sugarless Papa Doble (with the addition of grapefruit) for  Hemingway, who apparently could wade through a dozen of these at one sitting.

    This is Dale DeGroff’s recipe which nicely softens the acidity from the grapefruit & lime with a little simple syrup.

    The Floridita served their Daiquiri’s over shaved/frappéd ice but they can def. be served without in a chilled cocktial glass.

    And please – no theatrical glasses, umbrellas or other sillyness!


    • 1oz cuban rum (bacardi/havana club)
    • 3/4 oz simple syrup
    • 3/4 oz lime juice
    • 1/2 oz grapefruit juice
    • 1/4 oz maraschino liqueur


    Shake over ice & strain into a chilled cocktail glass, over frappéd ice or not.

    hemingway daiquiri500

    It’s all about the gin

    Having acquired a bottle of Haymans Old Tom, and what with our friend John in the gin distilling business, and a few dregs of some Gordons and Tanqueray lying around (we don’t drink as much or as often as you’d imagine!) it was about time we got through a bit of it.

    So a couple of gin daisies will have to do as there’s plenty more work needed on an elderflower & rosemary martini recipe, inspired by a beautiful one i had a taste of at the National Cafe (which despite it’s name actually is a pretty nice place for a classically english cocktail as the sun goes down over Trafalgar Square).

    Sparkling Ginger Daisy (thanks to Kara Newman)

    1 Tbsp coarsely chopped, peeled fresh ginger or 1/2tbsp candied ginger
    ½ oz  lemon juice
    1 oz Hayman’s Old Tom gin
    ½ oz Domaine de Canton ginger liqueur (we’ve been making our own – recipe coming soon)
    1/4oz simple syrup or mild honey
    1 oz brut sparking wine (cava) or sparkling water/soda water

    Muddle the ginger and lemon in the bottom of a mixing glass.
    Add the gin, Domaine de Canton, & lemon juice, along with ice, and shake. Double strain—pour the drink out of the shaker through a Hawthorne strainer into a fine mesh strainer—into a chilled champagne flute or saucer. Top with the ounce of cava/soda, garnish with a thin slice of fresh ginger, and serve.

    Gin Daisy inspired by Dram in South Williamsburg

    1oz gin
    1/2oz cointreau (or home-made orange liqueur)
    1/2oz simple syrup or mild honey
    1oz lemon juice
    orange zest
    sparkling water/soda

    shake the gin, cointreau, simple syrup & lemon with ice. Strain into a champagne saucer. Add a dash of sparkling water/soda. Twist a piece of orange zest over the glass to cover with the surface of the drink with orange oil. Add the zest to the drink or side of the glass if you wish.

    High Tea


    Having been making a few too many drinks for ourselves we were asked to share and put together a few for a friend of a friend’s hen drinks (nothing too raucous – high tea in a sunny back garden, about 10 women, iced tea punch, a few fresh fruit and tea based cocktails, cucumber sandwiches & cake).

    Here’s the drinks list. And a few images of the day. Recipes for all to follow!



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