Cocchi Kentuckese

A personal variation of the Cocchi Irlandese, the Cocchi Kentuckese is a nice sour with a bit of a twist on the irish version.  Quite a bit more mild than a traditional sour, and the Cocchi Americano adds a great tasting smooth component.  Almost too drinkable, and could be made with anything from a smooth…

Continue reading →

Industry Sour

I came across the Industry Sour on Esquire’s website while searching for ideas to combine two of my favorite ingredients, Chartreuse and Fernet.  Although not often seen together in many cocktails, these are two ingredients that make so many cocktails themselves.  It was this fact that made it seem natural to me that the two…

Continue reading →

Verde Hada

Verde Hada, literally “Green Fairy” for those who speak Spanish. This is a drink that combines two unlikely ingredients, tequila and absinthe. It is the classic old world meets new world, Europe meets America combination. Although the herbal, strong absinthe seems like that last thing to mesh well with the classic Mexican tequila; when you…

Continue reading →

Improved Whiskey Cocktail

Originally created by Jerry Thomas, the 19th century “father” of cocktails in America.  The Improved Whiskey Cocktail is quite an old cocktail of the normal per-prohibition style, very similar to the old fashioned but with the addition of Absinthe.  As with many cocktails from this era I find most recipes much too sweet so I…

Continue reading →