This is the first in a series of posts discussing cocktail exploits or recipes from before I started this blog. This post comes from my old blog and discusses a few recipes I came up with shortly after I began learning about vintage cocktails. Both are simple variations on common cocktails that I found to be pleasant.
I’ve been getting into vintage cocktails and cocktail making over the last few months. I mostly make the stuff I find in books or online, and of late almost everything I’ve been trying has been from the excellent Vintage Spirits and Forgotten Cocktails. Of course, I have also tried making my own variations. These are generally not worth recording, but I’ve come up with two that I don’t want to forget.
A pretty obvious variation of the Sidecar, but the honey flavor adds something beyond the typical recipe.
1oz Fresh-squeezed Lemon Juice
3 dashes Orange bitters
St. Germain Manhattan
It’s not hard to find a recipe that combines St. Germain Elderflower liqueur and bourbon, but I found the addition of a few dashes of Domaine de Canton ginger liqueur cut the sweetness of the St. Germain and made the drink much more balanced.
1.5oz Maker’s Mark
1oz St. Germain
3 dashes Agnostura aromatic bitters
3 dashes Domaine de Canton
I assemble all of my drinks in a cocktail shaker, add ice, and then shake. This is especially important for the Hivecar though, since you’ll probably want to heat the honey to make it mix better. (Editor’s note: The Manhattan should actually be stirred, but I didn’t know that at the time)
While I’m writing about cocktails, I’ll also mention another favorite of mine that is related to the Sidecar. We found this somewhere on the web, but I can’t find the reference or the name.
Cognac, Cointreau and Bitters
Serve in a snifter and sip…This one is strong. The bitters are essential.
3 dashes Agnostura bitters