A few champagne cocktails, from L to R: French 75, Champagne Cocktail, and Black Velvet. Wedding themed flower arrangements, courtesy of my partner.
They may seem like unlikely bed fellows (with the exception of the Whiskey Sour), but the complex sweetness of bourbon can pair quite well with a little citric tang.
Above: the De Rigueur Cocktail (left, Grapefruit/Honey) and Boulevardier (right, Campari/Vermouth).
Performing a very impromptu version of the infamous bartending trick using milk frothing tins. Taken a few years back at Chelsea’s Hotel Americano
From left to right: Jungle Bird (Black Rum/Campari/Pineapple), Lei-Lani Volcano (Aged Rum/Guava Soda/Pineapple/Coconut), and Cora Middleton (basically a rum version of the Clover Club). Tiki drinks have long been a guilty pleasure of mine. When Smuggler’s Cove released their cocktail book earlier this year, I just couldn’t resist.
The Clover Club (left) and Bee’s Knees (right) are two Gin cocktails that bare fond memories of Brooklyn for me. If you can’t tell by their names, they both harken back to the days of the Volstead Act and earlier.
Two new classics I held on to from my days at Soho House. The Eastern Standard (Left, Vodka/Cucumber/Mint), from the early days of NYC’s cocktail renaissance, and the Bramble (Right, Gin/Blackberry), from 1980’s London