Mad Monk Milkshake (Difford's)
This was one of my really first adventures into creamy cocktails. It was and still is one of my favorite cocktails ever. It is smooth, really easy ot drink, and frankly just fun.
Sours are aptly named drinks. Their flavour comes from either lemon or lime juice, which is balanced with sugar.
Sours can be based on practically any spirit but the bourbon based Whiskey Sour is by far the most popular. Many (including us) believe this drink is only properly made when smoothed with a little egg white.
Sours are served either straight-up in a sour glass (rather like a small flute) or on the rocks in an old-fashioned glass. They are traditionally garnished with a cherry and an orange slice, or sometimes a lemon slice.
Amaretto Sour (Difford's)
#19 in Top 100
Sweet n sour - frothy with an almond buzz. Three dashes (12 drops) of Angostura bitters help balance the drink and add an extra burst of flavour
Bacardi Cocktail (IBA)
This classic salmon-pinky drink perfectly combines and balances the light rum with the rich sourness of lime juice and the sweetness of pomegranate syrup.
Angel Face (IBA)
Rich apricot and apple with a backbone of botanical gin. Balanced rather than dry or sweet.
This drink looks better when stirred but the original 1930 recipe is shaken and we think it tastes better for it - that is unless you add some water to increase the dilution of the stirred recipe.
This is a fantastic, tangy cocktail and dangerously easy to drink - too many of these and you really will be flying.
Old Fashioned (IBA)
#4 in Top 100
As with the Martini, the glass this cocktail is served in has taken the name of the drink. Its origin stems from the adaptation and renaming of a similar drink known as the Whisky Cocktail which was shaken and served up. Who did the adapting and renaming is unknown.
#48 in Top 100
The temperature at which this drink is served and the freshness of the orange juice are crucial to its success, but it's perhaps better made into a Harvey Wallbanger.
#66 in Top 100
The sidecar is a cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Dry Curaçao, or some other triple sec), plus lemon juice. In its ingredients, the drink is perhaps most closely related to the older brandy crusta, which differs both in presentation and in proportions of its components.
Classically the Stinger is shaken and served straight-up in a chilled coupe. However, we think it makes for a more refreshing peppermint and cognac digestif when served over crushed ice.
The use of mandarine (tangerine) instead of orange makes the Puccini slightly sharper than a simple mimosa.
Strawberries seem to complement prosecco even better than white peaches so perhaps order this in preference to a Bellini.