60 ml Calvados brandy
30 ml Tanqueray London Dry Gin
8 ml La Fee Parisienne Superieure (Филлс)
8 ml Pomegranate (grenadine) syrup
15 ml Chilled water (omit if wet ice)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Comment:
Hardened palates will appreciate this fantastically dry, aromatic and complex cocktail.
Origin:
Like the French 75, this was named after the celebrated 75, a French 75mm field gun developed during the 1890s and used by the French army during the First World War and beyond. The gun was unusually lethal due to its fast rate of fire.
Абсенту добавить бы для вящего удовольствия, практически отлично. Специально сбегал к узбекам за звёздочкой.
60 ml Cognac V.S.O.P.
15 ml Grand Marnier liqueur
15 ml Freshly squeezed orange juice
15 ml Freshly squeezed lemon juice
22 ml Chilled water (omit if wet ice)
praiseworthy
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Comment:
Cognac and orange served ‘up’.
Origin:
This cocktail is popular in South Africa where it is made with locally produced brandy and a local orange liqueur called Van der Hum.
Ван дер хум пока в мечтах. Но результат и на Грандмарнье неплох.
Glass:Collins
Garnish:Lemon slice & dust with grated nutmeg
30 ml Cognac V.S.O.P.
30 ml Bacardi Gold Rum
22 ml Crème de pêche de vigne liqueur
22 ml Freshly squeezed lemon juice
8 ml Sugar syrup (1 water : 2 sugar)
60 ml Chilled water
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
Comment:
This fruit laced mix is neither too sweet, nor too strong. It is perfect.
Origin:
Probably the most famous of all punch recipes this believed to have originated at a Philadelphia fishing and social club called the ‘State in Schuylkill Fishing Corporation’ which was established in 1732 with a club house built on the banks of Pennsylvania’s Schuylkill River (pronounced Skoo-kul). When the drink was first made here is unknown but drinks historian David Wondrich says the first written reference to the Fish House Punch appeared in 1794.
Others say it was first made in 1848 by Shippen Willing of Philadelphia to celebrate women being allowed into the Fish House for the first time for a Christmas Party. Whatever the origin, as with all traditional punch recipes, this would have originally been mixed in larger quantities and served from a punch bowl. Many modern variations use soda water (club soda) in place of mineral water. The inclusion of peach liqueur is a modern substitute for the traditional barrel-aged peach brandy. However, some believe the Schuylkill original omitted peach entirely.
The following poem may be recited when serving a Fish House Punch.
There’s a little place just out of town,
Where, if you go to lunch,
They’ll make you forget your mother-in-law
With a drink called Fish-House Punch.
Куча английских букв, зачем-то. Результат неплохой, но уж прям не этакий.
Разбавим буржуем отечественным металлопромом. Колбасился я как то в своё время под их пластинки )
60 ml Cognac V.S.O.P.
15 ml Grand Marnier liqueur
15 ml Luxardo maraschino liqueur
15 ml Freshly squeezed lemon juice
15 ml Chilled water (omit if wet ice)
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
Comment:
Reminiscent of a Sidecar with Maraschino.
Origin:
Adapted form Harry Craddock’s 1930 ‘The Savoy Cocktail Book’
Много мараски, нодо пяток срезать, а в целом понравилось )
60 ml Ketel One Vodka
15 ml Sour apple liqueur
90 ml Pressed apple juice
8 ml Freshly squeezed lime juice
8 ml Pomegranate (grenadine) syrup
How to make:
SHAKE first four ingredients with ice and fine strain into ice-filled glass. DRIZZLE grenadine over drink. Serve with straws.
Comment:
A long version of the popular Sour Apple Martini.
Origin:
Created by Wayne Collins, London, England.
Doctor-surger Bar 