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Corpse Revivers are an old family of cocktails which were traditionally consumed as hairs of the dog – drinks to refresh you after a heavy night. Personally the idea of drinking even more alcohol when hung over sounds awful, but that doesn’t mean the cocktails aren’t tasty libations you can consume when not hung over.
Looking back at my archives I’m slightly shocked to find I last took part in Mixology Monday over a year ago in June 2009. 2010 was something of a fallow year for Oh Gosh! but I’m hoping to change that in 2011 and what better way to start than with the first Mixology Monday of [...]
Completing an exploration of the Brooklyn cocktail variations named after Brooklyn neighbourhoods, a trend started by Vincenzo Errico’s Red Hook. Our final three cocktails are the Cobble Hill, Carroll Gardens, and Bushwick.
The Brooklyn is one of my favourite cocktails, and there are many great variations on the drink named after Brooklyn neighbourhoods. Vincenzo Errico’s Red Hook started the trend, and drinks inspired by the Red Hook like the Greenpoint and Bensonhurst soon followed.
One of the best products I sampled at Tales of the Cocktail last year was a new rum from Haus Alpenz. A traditional Jamaican rum with a flavour profile similar to that which was prevalent in the early 20th century, Smith & Cross isn’t exactly a sipper but does work wonderfully in drinks like the Montego Bay.
As something of a chocoholic I’ve always been disappointed in the quality of both the spirits and the cocktails available. However Austrian distiller promises to change this with a brand new spirit that provides all the flavour of chocolate with none of the sickliness – Mozart Dry
If you had to pick a drink that sums up Christmas and New Year Champagne wouldn’t be a bad choice. While a glass of Champagne on its own is nothing to complain about, sometimes something with a little more perk might be wished for. And when it comes to Champagne cocktails I think it’s hard to beat the French 75.
Winter is really beginning to set in here in England, with temperatures this week plunging to minus figures even in usually warmer central London, so my mind has been on winter warmers lately. Hot gin punch, to be precise…
After a number of set backs Admiralsbar in Berlin has finally opened. To celebrate the occasion I make a cocktail created by the bar manager Gonçalo de Sousa Monteiro – the Paperol.
Continuing the theme of bitters heavy drinks, I take a look at two cocktails from New York bartender Giuseppe Gonzalez that make use of frankly insane amounts of Angostura bitters to delicious effect. What better way to celebrate Angostura bitters going back in to production!
More than a year after coming across a cocktail that called for the mysterious ingredient “Martini Bitter” I’ve finally tracked down a few bottles. But was it worth the wait, and how does Martini Bitter stack up to its more famous rival – Campari?
It’s been a little while since I last managed to take part in a Mixology Monday, so I’ve celebrated this months MxMO on vermouth by talking mainly about rum. However the cocktail contains vermouth, and more than makes up for it.
After much procrastination, last week I finally made it down to new London bar 69 Colebrooke Row, headed by Tony Conigliaro. After enjoying a delicious Oh Gosh! made by its inventor, Tony served me the Wink – essentially a Gin Sazerac.