A Cocktail Club Providing Bartending & Consulting Services.


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Cocktail of the Week: The Bridgetown

Do you like sweet tea? Do you like dark rum? Is it hot outside? Then this drink is for you! Now don’t be scared if sweet tea isn’t your thing. This drink does not particularly taste like sweet tea, bumanifesto images (7)t it does conjure up that similar sense of nostalgia that makes one feel like you’re on a porch somewhere warm kicking back with a nice big glass of tea or in this case, booze. In our book, this cocktail is as necessary as a Mint Julep.  Make it and discover a new Summer favorite.

Bridgetown

3 dashes Angostura Aromatic bitters

1/2 Velvet Falernum (we make our own, but we don’t expect you to do that as well so use John D. Taylor’s; it works great in this cocktail and can be found at most liquor stores)

1 oz Gosling’s Black Seal Rum

1 oz Appleton White Rum

Add falernum and rum to mixing glass, add ice. Stir until cold, strain into old fashion glass and add additional cube(s). Garnish with 3 dashes of Angostura bitters and a hearty bunch of mint.


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The Cocktail of the Week: The SLURRICANE

We present you a cocktail prefect for this Mardi Gras evening, our “classy” version of the Hurricane! It’s delicious and potent so watch out! Thanks to our friend Ward for the great suggestion via our facebook page.

slurricane

The Slurricane (no, we’re not kidding)

1 oz Smith & Cross Navy Strength Rum

1 oz Pierre Ferrand Cigare Cognac

1/2 oz honey-cinnamon syrup (recipe below)

1/2 oz grenadine (recipe below)

1/2 oz lime juice

2 dashes St. George Absinthe

Combine ingredients in a mixing glass. Fill with ice and cap with a shaker tin. Shake vigorously and strain into a Collins glass. Add crushed ice and a lime wheel to garnish. ***Note: we love the Derby Co. Lewis bag and mallet combo. Great for crushing ice by hand.

 

Honey-cinnamon syrup:

2 cups honey

2 cups water

2-3 cinnamon sticks

Combine in a small sauce pan and place on high heat. Bring near a boil and reduce to a simmer. Allow to simmer for about 45 mins. Remove from heat, allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.

 

Grenadine:

2 cups POM juice

2 cups sugar

5 cloves

Zest of 1 orange

Zest of 1/2 a grapefruit

Combine ingredients in a small sauce pan on high heat. Bring to a boil and reduce to a simmer. Allow to simmer for 15 mins and remove from heat. Allow to cool, place in a jar, seal and refrigerate. Good for at least 2 weeks.