The Avenue Cocktail
- 1 oz Calvados (Henry Querville)
- 1 oz Bourbon (Woodford reserve)
- 1 oz Passion fruit juice
- 1 dash real Pomegranate grenadine
- 1 dash Orange flower water
Shake with ice and strain into a chilled cocktail glass.
I heard about this drink through The Lonsdale, a fantastic UK bar in Nottinghill, London. They got the recipe themselves from a very rare but classic cocktail book called ‘The Café Royal Bar Book’, which became a particularly popular edition during the American prohibition period when the London cocktail scene really came to life.
Originally published in 1937, The Café Royal Cocktail Book was compiled by William Tarling, Head Bartender at the famous Café Royal in London. I haven’t seen it myself but I hear this is a great little vintage cocktail book that goes over a vast array of drinks during the early 20th Century in London. It not only has classic recipes but gives details of the history and culture of the London bar scene at the time it was printed. This book has become somewhat of a collectors item because it only has one edition that was then reprinted in 2008 when the actual Cafe Royal Bar closed down.
The brand choices I have used in the above recipe are simply the ones that The Lonsdale selected, but other options will work nicely…feel free to experiment! The important thing to note is the fact that the book was pretty specific that the recipe uses Orange flower water (not Orange blossom water) and passion fruit juice as opposed to puree, syrup or nectar.
You get so many flavors when you try this drink. The passion fruit, orange blossom and Calvados slightly compete on the tongue but somehow work together at the end with the bourbon. The orange flower is certainly the most obvious aroma and the drink has been described by many as being intriguing due to the constant changing of flavors on the tongue. I have to admit I agree, there is a lot going on in this cocktail but it is a really tasty drink that comes together at the end. If you have the ingredients at home, I would certainly give it a go.
- 2oz Metusalum Rum
- 3/4oz Beet Juice
- 3/4oz Fresh Lime Juice
- 3/4oz Simple Syrup
Original UK recipe:
- 60ml Havana Club
- 20ml Beet Juice
- 20ml Sugar Syrup
- 20ml Fresh Lime
This drink popped to mind this morning after I was thinking of Beets in a salad and I remembered the wonderful Beet drink that Brand Ambassador for Havana Club, Meimi Sanchez had created. We had the pleasure (my boyfriend and I) of having an in depth talk with Meimi at London Cocktail Week last year about Havana Club and it’s history. Part of the talk included tasting a number of cocktails, and the recipe above was the one that stood out for me in particular. In true Fussy One style, I admit I had never actually tasted a beet until I had this drink, it was so delicious that I have continued to enjoy the deep red-purple Vegetable ever since.
The beauty of this drink is in the vibrant appearance from the natural colors in the Beet juice, the drink itself has an almost ‘healthy’ taste (if that makes sense) and you can taste the vegetable flavors. I felt like I was cleansing my system even though I was drinking alcohol, hard to describe but it just tastes good for you!
The version we had in London (Uk recipe is above) was created using Havana Club Rum (I adore!). Obviously most people in the US cannot get their hands on Cuban rum due to the Embargo, so Metusalum Rum is a good alternative. The overall drink is sweet, refreshing and stunning in appearance, it’s a daiquiri at heart so great for summer.
Anyway, give it a go and let me know what you think!
Mint Julep (Jerry Thomas Recipe)
1 tbl Sugar
1 tbl Water
2 Sprigs of Mint
FIll with crushed ice. Serve in a Julep Cup
Garnish: Mint sprigs
The weather here in Los Angeles has been gorgeous this week and makes me feel the need to put up a nice Spring drink. The Kentucky Derby last Saturday had people drinking this all across the country, however most people think the original recipe uses Bourbon as the base.
The recipe above is from the classic book How to mix drinks by Jerry Thomas, published in 1862. The Whiskey recipe, as most bartenders know it today, is also listed in Thomas’ book however it comes under the title of a ‘Whiskey Julep’ instead. According to Jerry Thomas this is an American drink that was introduced to England by Captain Marryatt.
In my opinion this drink is like an ‘adult slushy’ due to the copious amounts of ice and how sweet and refreshing the drink is. It is a member of the ‘Smash’ family, which are a genre of drinks served over crushed ice and is supposed to be served in a julep cup (a metal cup made of silver or pewter), designed to keep the drink icy cold.
The picture Jerry Thomas drew of a julep in his book shows an extravagant garnish, which I believe to be an important part of the drink and makes every sip smell of minty freshness. A perfect choice for a hot sunny day.