Savoy Corpse Reviver

4-6 cracked ice cubes

1 oz. brandy

1 oz. Fernet Branca

1 oz. creme de menthe

Directions: stir ingredients in a mixing glass and strain into a chilled cocktail glass.

I chose to make this variation on the corpse reviver #1 because I really don’t want to have a bottle of calvados in my already-full liquor cabinet. It’s maybe the most herb-forward cocktail I’ve ever had, equal parts with Fernet and creme de menthe is certainly a decision. I didn’t dislike it, but I would only drink this again in the context of needing a true corpse reviver…this would get me moving with a hangover. Could be a decent digestivo as well, but it would have to be a HEAVY meal.

Alaska Cocktail

2 Dashes Orange Bitters

1.5 oz. Old Mr. Boston Dry Gin

0.75 oz. Yellow Chartreuse

Directions: Stir well with cracked ice and strain into 3 oz. cocktail glass

I think that this is a better ratio than the one in 3-Ingredient Cocktail, it’s nice to have more dilution and the orange bitters is able to shine more. Still a spirit-forward drink but I’d recommend it for sure. Chartreuse is the star here for sure, but it’s pretty balanced between the ingredients.

Alabama Fizz

Juice of 0.5 lemons

1 tsp. powdered sugar

2 oz. Old Mr. Boston Dry Gin

Directions: Shake well with cracked ice and strain into 7 oz. highball glass. Fill with carbonated water. Add 2 sprigs of fresh mint.

I’m still not completely sold on powdered sugar to add sweetness, this is a pretty tart drink. I still like it, the drink is basically a gin fizz. I used Lime Kirkland sparkling water for the carbonated water, only the finest for my cocktails. Mint + citrus + gin is a proven combination, and this is no different.

Absinthe Suissesse

1.5 oz. Pernod or other anis

2-3 drops anisette

2-3 drops orange-flower water

1 tsp. white Creme de Menthe or peppermiont schnapps

1 egg white

Directions: Shake with ice and strain into a cocktail glass.

Backlog. Absinthe is always going to win me over. I wonder if the use of Pernod and anisette was originally a substitute for absinthe when absinthe was illegal in the United States.

Flask Vieux Carre

0.75 oz. rye whiskey

0.75 oz. cognac

0.75 oz. sweet vermouth

1 tsp. Benedictine

1 dash Peychaud’s bitters

1 dash Angostura bitters

0.5 oz. water

Directions: Combine the ingredients and stir.

Backlog: On a winter night by the fire, this was so perfect. We had a bunch of IPAs and more whiskey on top of that though so I puked all the next morning. That was less good.

Flask Manhattan

2.5 oz. rye or bourbon whiskey

1 oz. sweet vermouth

2 dashes Angostura bitters

0.75 oz. water

Directions: combine all the ingredients, stir gently to combine, and pour or funnel all, or all that fits, into your carrying vessel.

Backlog. The water addition is a nice way that these recipes do dilution without ice. When left out on a cold night the drink ends up cold enough anyway.

B and B

4-6 cracked ice cubes

1 measure brandy

1 measure Benedictine

Directions: Put the ice cubes into a mixing glass. Pour the brandy and Benedictine over the ice and stir to mix. Strain into a chilled cocktail glass.

Benedictine is a strong flavor, but it really works here. It’s a simple drink, and I think that the dilution works to help the flavors mellow out a bit. With a high-quality brandy this is a winner.

Design a site like this with WordPress.com
Get started