Hot Whiskey Toddy
- 2oz Bourbon
- 1/2oz Lemon
- 3/4oz Honey
- Boiling hot water
- 3 Cloves
Garnish: Lemon Wedge
You must put in the spirits before the hot water, then stir with a spoon. Use a Toddy glass if you have one.
It is officially flu season, and sadly today I am writing this post from the comfort of my bed with a horrible sore throat and a stuffy nose! HOWEVER a silver lining can be found in the above drink which is great when you’re feeling a little under the weather.
Honey and lemon are very soothing for a sore throat, and the alcohol will kill some of those germs…even if I just made all that up, the drink tastes great and you will at least feel better from drinking it!
The original recipe of a toddy calls for Brandy as the base, however Bourbon has become a popular alternative and American standard for the recipe. It is a really old drink so the origins are complicated and a little unclear, however Jerry Thomas writes about the Brandy Toddy and Whiskey Toddy in his book “How to mix drinks or the Bon-Vivant’s companion” 1862.
The Brandy Toddy being the one described with hot water, the Whiskey toddy says to use ice. I personally like using Whiskey in a hot toddy, although it is unclear why Jerry Thomas favored Brandy as the base for the hot version. A Whiskey toddy is mentioned in Charles Dickens first book ‘The pickwick papers” which was written in 1867, so we know the late 1800s saw it as a fairly popular drink for cold nights.
Just so you know, a Toddy glass is a heat resistant glass mug that is perfect for Irish coffees as well as Toddy’s. It is always a good idea to warm the glass before pouring in the boiling liquid, to prevent any risk of cracking. If you don’t have a toddy mug in your collection, I recommend getting one because they are always useful to have around for hot drinks.
- 1 1/2oz Gin
- 3/4 oz Lemon Juice
- 3/4 oz Simple Syrup
- Fill with Champagne
Garnish: Lemon Twist
Today I found myself celebrating Bastille Day at Bagatelle in Hollywood. Bastille Day is the name given in English-speaking countries to ‘French National Day’ which is celebrated on the 14th of July each year.
In France, it is formally called La Fête Nationale and commemorates the storming of Bastille Fortress-prison on 14 July 1789. The act of storming Bastille was seen as the uprising of the modern nation during the French Revolution and has been celebrated every year in France on the Anniversary of the event, since 1790.
They had created quite a party at Bagatelle. Girls were dancing on table tops, French flags where flying everywhere and champagne was flowing heavily!
Zach gets in to character!
Zach Patterson (Head barman) had made an interesting version of the French 75 for the party and used ‘Lavender honey’ instead of simple syrup, which added an interesting floral note to the drink.
Both recipes (Zachs and the original above) are very similar in taste. They’re both refreshing, bubbly, sweet and slightly citric drinks. Great options for Summer and a nice alternative to plain champagne for celebrations.
If you feel like getting in on some French action yourself this evening, have a go making the above recipe at home or head in to Bar Chloe in Santa Monica where they’ll be making them all night (for those who know to ask!)
Oui, Oui… ont une bonne soirée!
(Yes, Yes… Have a good evening!)
Happy Bastille Day!
Ramos Milk Punch
1 bottle of Gin (750ml)
200ml Fresh lemon juice
175ml Fresh Lime juice
375ml Simple Syrup
150ml Heavy Cream
1/2 oz Orange Blossom Water
1 tsp Vanilla extract
500ml Soda Water
Garnish: Grated nutmeg
Serve in a punch bowl over a large Ice Cube, and ladle in to punch cups.
When sitting out in the gorgeous Spring sunshine yesterday with friends and family, I asked my boyfriend (known in the alcohol World as FutureGreg) if he could make drinks for everyone. Having just booked our tickets to Tales of the Cocktail in Louisiana, we decided he should make a ‘New Orleans’ style drink, and The Ramos Gin Fizz was suggested. Seeing as there was a larger group of people over for Easter/Passover celebrations, he decided to make a punch bowl instead.
The Milk Punch he created was deliciously creamy and extremely refreshing, it had an ice cream soda/creamsicle flavor to it and was sweet but balanced. It is almost identical (minus the egg white) to the Ramos Gin Fizz recipe, which dates back to 1888 when Henry C. Ramos created the drink (originally referred to as the ‘New Orleans Fizz’) at Imperial Cabinet Saloon, NOLA. They both have a very similar taste however the lack of egg white in the Milk Punch makes it lighter in consistency and I think slightly easier to drink.
The above recipe is a great option for parties, as the quantity serves approximately 10 people. If you have an event coming up, this is a pretty easy punch to create and a great option for summer. Enjoy!
- 1/2oz Japanese Single Malt Whisky
- 1 1/2oz Bourbon Whiskey
- 3/4oz Fresh lemon juice
- 3/4oz Lavender-infused wild honey
Garnish: Lavender Sprig
Shaken & served in a glass rinsed with Peychaud’s Bitters.
I discovered this drink at Sadie and wrote about it in my review (here). Having been back to this great bar in the past few weeks, I got to enjoy it a couple more times and decided it was good enough to be ‘Drink of the Week’.
I personally find it really easy to drink because it is refreshing, floral, definitely strong but balanced and slightly sweet. If you have the elements available to you at home I suggest you have a go making it. If you find yourself in the Hollywood area be sure to stop by Sadie and taste the original. The recipe above was created by Giovanni Martinez in collaboration with FutureGreg and the Sadie Bar Team.
The Leap Year Cocktail
- 2oz Gin
- 1/2oz Grand Marnier
- 1/2oz Sweet Vermouth
- Dash lemon juice
Add Ice, Shake and Strain in to a cocktail glass
Garnish: Lemon twist
Next Wednesday is the 29th February…and what does that mean?…You guessed it, it’s a Leap Year!!! I thought you all might want something fun and different to order/try over the week-end with this upcoming theme in mind.
This classic drink was created by Harry Craddock for the Leap Year celebrations at The Savoy Hotel, London on 29th February 1928. If you’re a Gin drinker you’re bound to enjoy it. I personally like it with Hendricks Gin (as Hess suggests in the video clip below) but a London dry Gin will also work, and is slightly more appropriate considering the drink itself originated in London.
You can order this classic at Bar Chloe in Santa Monica starting today (Friday 24th) I urge you to head down there and get the Leap Year festivites rolling early!
You can watch this drink being made by Robert Hess below;
Happy Leap Year!
The Clover Club
- 2 oz Dry Gin (Martin Millers is my personal preference)
- 1 oz Fresh Lemon juice
- 3/4 oz Raspberry syrup (or Grenadine)
- Egg white
Dry shake ingredients, then shake with ice and serve up or in a sour glass.
Garnish: Original recipe calls for a Marasca cherry, but I like a Raspberry!
It’s VALENTINES week!! So why not enjoy this beautifully pink classic (and my personal favorite) alcoholic beverage. This is the drink I order the most when i’m not in the mood to try something new. It is fruity, sweet, sour and creamy. It is a member of the Sour genre and sometimes referred to as a ‘Gin Rose‘. As with the Whisk(e)y Sour the egg white is not added for the purpose of giving the drink flavor, but used as a thickening agent. When the drink is shaken a foamy head is formed and makes it taste fluffy and light. SO yummy! As with the Whisk(e)y Sour this drink should technically be served in a sour glass, but I do love it in a coupe, it is my favorite glass after all!
Make sure you go somewhere that uses fresh ingredients to order this drink, I am really picky about raw eggs in beverages but if you go to a good Mixology Bar you will be fine.
Go out with your love this week and order this pink beauty!