NOVEMBER - What's In The Box?

Light Box

TOMMY’S MARGARITA

Tequila, lime, agave.
Garnish With: Lime wheel

The Tommy’s Margrita is a bonafide modern classic. This spin on the original Margarita was invented by Julio Bermejo at his family’s Mexican restaurant in San Francisco. The drink calls for agave syrup in place of the traditional triple sec. The agave lifts the citrus notes of the lime juice to a higher plateau, as evidenced by the cocktails overwhelming popularity.

Tommy’s Mexican Restaurant reportedly squeeze over 600 kilos of fresh limes every week - that’s the equivalent of a White Rhinocerous’ weight every single month.

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AVIATION

Gin, lemon, maraschino, crème de violette.
Garnish With: Maraschino cherry

The Aviation is a flighty cocktail that has climbed through the lofty world of fine cocktails but had also taken a few nose dives throughout it’s history.

First poured by Hugo Ensslin at the Wallick Hotel in early 20th Century New York, this delightfully floral, gin, maraschino and crème de violette cocktail delighted it’s early-adopters in the gilded days of air travel.

The drink was then included in Harry Craddock’s influential 1930 “Savoy Cocktail Book” but with the crème de violette omitted, perhaps due to it’s scarcity at the time.

Fortunately for us, the violet flower liqueur is now back in circulation and to be found, expertly balanced within the bottle you hold in your hands.

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REMEMBER THE SUMMER

Pisco, lime, rose vermouth, rose syrup, raspberry syrup, lime.
Garnish with: Rosebud

This original drink from our Kocktail Curator, Neil Donachie (previously senior bartender at the world-famous Savoy Hotel’s Beaufort Bar) harkens lustily back to the concept of the summer that never really was.

With the year’s prime sunlight almost escaping us and winter taking an early grip, we felt it right to have one last hurrah with this new pisco led recipe. So shake it up, serve it in your fanciest martini glass and dream of the summer we should have enjoyed.

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VENICE BEACH SPRITZ

White wine, honey, passionfruit, Campari, citron vodka
Pour into a white wine glass over ice and top with a splash of soda

Spritz’s has been quaffed with delight for at least the last 200 years. It’s believed that the style originated when soldiers from the House of Hapsburg were posted in the Venice region and requested that the barkeeps add a splash of still water to their sparkling wine, as the Italian wine was too potent for the Hapsburg forces.

In modern times soda water is mostly commonly added to wine to create the refreshing drink. In the Venice Beach Spritz, our own decidedly modern take on the genre, we’ve added the natural sweetness of honey and passionfruit which is tempered by the pleasing bitter-sweetness of Campari.

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Dark Box

FOUR CORNERS

Applejack, aperol, lemon, Cointreau.
Garnish With: Dehydrated Orange

The Forner Corners’ was created by Brandon Bramhall at the Nashville Tennessee outpost of NYC’s cult favourite spot, Attaboy in 2017. The cocktail prominently features Applejack, an American spirit originally created by “jacking” fermented apple cider by freezing the liquid and then removing the ice, thus raising the alcoholic content of the spirit.

Applejack was said to be a favourite of many American presidents including Washington, Roosevelt and Lincoln, who even served the spirit during his tenure as as a bar owner in New Salem.

The Four Corners perfectly balances the Applejack’s slightly smokey Apple notes with the herbal bitter-sweetness of Aperol and the full bodied orange tang of the Cointreau. A modern cocktail that would have been good enough for Washington himself!

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CORN ’N’ OIL

Dark rum, falernum, bitters.
Garnish With: Kaffir lime leaf

The history of the Corn ’n’ Oil’s creation has long since been lost to the tides of the Caribbean Sea but we do know it was most likely invented in Barbados and is something of a local favourite with the Bajan people.

The cocktail’s seductive mix of sweet and rich molasses notes from the dark rum and the falernum’s slightly spiced flavour profile create a beautifully balanced drink, with your kaffir lime leaf garnish providing an intense burst of citrus oils to invigorate the senses.

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PENICILLIN

Blended scotch, Islay scotch, lemon, honey, ginger.
Shaken and served in a rocks glass with ice
Garnish with: Candied ginger

After finishing the recipe for the Penicillin back in 2005, it’s creator Sam Ross said “I was happy with it, but didn’t really think too much of it”. It seems Sam underestimated his creation, as the drink has gone on to be considered one of the greatest of the new modern classic cocktails.

Ross created the drink whilst at the bar-tenders favourite, Milk & Honey bar in New York. The Penicillin was a riff on the bourbon-based Gold Rush previously made at the same bar four years earlier.

The Penicillin is one of our co-founder Andrew’s favourite drinks which is hardly surprising as it’s mix of scotch, ginger, honey and lemon has been converting drinkers into ardent fans for over 15 years.

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VIEUX CARRÉ

Rye Whiskey, Cognac, Sweet Vermouth,  Benedictine, dash Angostura.
Garnish: Maraschino Cherry

You may be aware of the concept of the room spinning due to imbibing too much liquor. It’s not something we’re suggesting you should have experienced… that is, unless you’ve visited the Carousel Bar in New Orleans’ French Quarter.

The bar houses a fully operational Carousel, which has been spinning patrons for over 70 years. The bar’s signature cocktail, the Vieux Carré, was created by barman Walter Bergeron in 1938 - just before the room began to spin!

This serious rye and whiskey cocktail is included in the International Bartenders Association’s “unforgettables” list - which is a collection of the drinks they consider to be of the highest quality and provenance. We couldn’t agree more…

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Mixed Box

TOMMY’S MARGARITA

Tequila, lime, agave.
Garnish With: Lime wheel

The Tommy’s Margrita is a bonafide modern classic. This spin on the original Margarita was invented by Julio Bermejo at his family’s Mexican restaurant in San Francisco. The drink calls for agave syrup in place of the traditional triple sec. The agave lifts the citrus notes of the lime juice to a higher plateau, as evidenced by the cocktails overwhelming popularity.

Tommy’s Mexican Restaurant reportedly squeeze over 600 kilos of fresh limes every week - that’s the equivalent of a White Rhinocerous’ weight every single month.

———————————————

AVIATION

Gin, lemon, maraschino, crème de violette.
Garnish With: Maraschino cherry

The Aviation is a flighty cocktail that has climbed through the lofty world of fine cocktails but had also taken a few nose dives throughout it’s history.

First poured by Hugo Ensslin at the Wallick Hotel in early 20th Century New York, this delightfully floral, gin, maraschino and crème de violette cocktail delighted it’s early-adopters in the gilded days of air travel.

The drink was then included in Harry Craddock’s influential 1930 “Savoy Cocktail Book” but with the crème de violette omitted, perhaps due to it’s scarcity at the time.

Fortunately for us, the violet flower liqueur is now back in circulation and to be found, expertly balanced within the bottle you hold in your hands.

———————————————

FOUR CORNERS

Applejack, aperol, lemon, Cointreau.
Garnish With: Dehydrated Orange

The Forner Corners’ was created by Brandon Bramhall at the Nashville Tennessee outpost of NYC’s cult favourite spot, Attaboy in 2017. The cocktail prominently features Applejack, an American spirit originally created by “jacking” fermented apple cider by freezing the liquid and then removing the ice, thus raising the alcoholic content of the spirit.

Applejack was said to be a favourite of many American presidents including Washington, Roosevelt and Lincoln, who even served the spirit during his tenure as as a bar owner in New Salem.

The Four Corners perfectly balances the Applejack’s slightly smokey Apple notes with the herbal bitter-sweetness of Aperol and the full bodied orange tang of the Cointreau. A modern cocktail that would have been good enough for Washington himself!

———————————————

CORN ’N’ OIL

Dark rum, falernum, bitters.
Garnish With: Kaffir lime leaf

The history of the Corn ’n’ Oil’s creation has long since been lost to the tides of the Caribbean Sea but we do know it was most likely invented in Barbados and is something of a local favourite with the Bajan people.

The cocktail’s seductive mix of sweet and rich molasses notes from the dark rum and the falernum’s slightly spiced flavour profile create a beautifully balanced drink, with your kaffir lime leaf garnish providing an intense burst of citrus oils to invigorate the senses.