Introducing (or Reintroducing) Cocktails
For those readers tired of run of the mill cocktails like vodka lemonade, maragarita, or any myriad drinks concocted from cola and various versions of whiskey, I have collected a handful of classic and interesting cocktails.
Gin & Sin: a potent mix of gin, Chambord and fresh lemon and lime juices
Corpse Reviver #2: a balanced blend of lemon, gin, Lillet, Cointreau and a generous splash of absinthe
The McLoughlin: Into a Champagne glass place a jigger of creme de cognac, a dash of bitters and a piece of twisted lemon peel. Fill the glass with frapped Champagne, and smile.
The Black Velvet: Is a mixture of two parts French Champagne to one of Guinness stout.
The Brown Velvet: Is a Champagne mixed with Rainier Ale, the famed “green death” from Seattle
The following are concted from the new Hennessy Black, which has a blend of Jasmine, daffodils and orange flowers mixed with citrus, honey and grapes:
Hennessy Black ice (with lemon juice and sugar); Hennessy Black Bull (coffee Liqueur and cola with ice)
Hennessy Black Spice (ginger, syrup and lemon juice)
Hennessy Black Royale (champagne, lemon juice and syrup)
Peychaud’s Precursor Sazerac: Peychaud’s Bitters were originally a remedy for various ills, but Peychaud eventually began to use them in toddies made with cognac, sugar, and a splash of water. (It was this drink that evolved into the modern-day Sazerac)