Sorry for the flurry of activity - nowhere to be seen for months and then breeze in here, starting threads and all.
Once upon a time I used to be the virtual barman for the SH cocktail bar. Thought it would be nice to introduce a new cocktail each week. If some of you want to try it and then post some comments and feedback, that would be great. I will try and keep it to ingredients that are readily available.
So, for New Year's Day what better than a champagne cocktail?
Place 1 lump of sugar in a wine glass and saturate it with Angostura bitters.
Add 1 lump of ice.
Fill with champagne.
Decorate with a twist of lemon peel and a slice of orange (if desired - personally I try not to have too much vitamin C in my cocktails!).
Enjoy.
This is how we will be starting our lunch today!
Cheers,
Will
:cheers:
Sounds god Will, although don't have all the ingredients, I'll have to wait for next weeks to see if I have the right stuff in! X
Glad you came to the rescue there cubes - I couldn't remember. I think bassdude did mine for me aeons ago.
Will
I don't fancy what you lot are drinking but I'd love a port to go with my cheese and crackers please? :thumbup:
:laughabove::laughabove::laughabove: Loving the sig paddy
I don't even have the original file to hand at the moment - might be on my old laptop somewhere.
I've deliberately not changed my avatar in case the animation stopped working and I couldn't get it going again. I would rather miss the scribbling me if he disappeared for good.
Now then, who's for a drink?
Will
As I didn't get a chocolate orange for Christmas, can I have a large tia maria with orange juice to make up for the lack of orangey chocolate. Thanks Will and welcome back x
Ok then, this week's cocktail:
All these ingredients are available from good supermarkets - I'm so pleased that Absinthe is no longer a banned substance - I just bought a bottle from my local Sainsbury's! (other supermarkets are available), it's also freely available online.
THIRD RAIL COCKTAIL
1 dash absinthe
1/3 bacardi
1/3 calvados (or apple brandy)
1/3 brandy
Shake well and strain into cocktail glass.
Be warned - The Savoy Cocktail Book (a 1930s publication where I am getting these from) describes this as "better than 11,000 volts". They're not kidding.
It's basically equal measures of brandy, calvados and bacardi. If you don't have absinthe just leave it out (the recipe only calls for a dash anyway), but if you do have it - it's worth it!
Treat with respect - it's disturbingly moreish!
Let me know what you think - and any suggested variations.
Will
Happy new year Will!
Loving the cocktail recipes!
x