WIse men's drink –– a hot pomegranate rum drink with Aftelier's Frankincense essence in its frothy cream top.
This cocktail is based on one invented by the Algonquin Roundtable crowd with dark rum, blackberries and benedictine.
Sangaree, a very old Barbados cocktail with Rare Wine Co.'s madeira, lime and nutmeg... delicious and different.
Nick and Nora's Thin Man martini –– 30's style with a little martini history from 12 Bottle Bar!
Petunia's Pink Rose based on a drink from the legendary Cafe Royal in London. Gin, egg white, lemon, cream and homemade Grenadine makes an rich creamy wonder of a drink... perfect for the holidays!
Pomegranate cider from The 21 Club in NYC, an old favorite that's quick and delicious on cool fall days or nights.
A Roman wine drink from Apicius at the turn of the first century! Wine, dates, saffron, mastic and honey... think fabulous sauterne!
A 400 year old citrus julep with lemon, rose, violet , barley water and rum. Refreshing, delicious and good for you! The pennyroyal ice cubes will rock your world.. the sweetest mint on the planet.
Sparkling Cider with blueberry syrup, Craft Distiller's Liqueur de Poete and Aftelier Jasmine Essence... a truly romantic Valentine's Day cocktail for perfumed kisses.!
D'Oliveira Malvesia 1900 Madeira from The Rare WIne Company and ambergris from Ambergris Co., NZ... a celestial and impossibly luxurious combination.
West Indian Planter's Punch, Green tea, rum, cognac, madeira and guava jelly for sweetness... another gem from the 19th Century!
Gin Punch a la Fuller, another drink from 1869 with gin, cherry juice, bitter almond and Aftelier's magical fir essence. It's holiday spirit in a cherry-red glass!
Trinidad Punch: Chocolate, Coconut milk and Barbancourt Rum make a wonderful holiday drink, warm or cold!
Punch Romaine a la Hall, another brilliant drink from the 19th century with pineapple syrup, Aftelier's Bergamot essence, sherry, cider, rum and egg whites... a boozy frozen treat!
Excellent Negus, a warm port wine punch from 1869 made sublime with vintage port, lemon and Ambergris from Ambergris Co. NZ. This is luxury for the holidays.
Sparkling Cider Cocktail from 1869 with cider, sparkling wine, Germain-Robin Apple Brandy and Aftelier Bergamot essence. An elegant drink for the holidays!
Sour Cherry, Maraschino liqueur and lemon ice with sparkling wine... a 19th century favorite punch!
Pomegranate-Rose Champagne Float, a grown up drink made with Pom Wonderful Pomegranate juice, Aftelier's Rose Essence Ice Cream and Donati Malvasia sparkling wine.
The Cimmerian Shade, a cocktail made with Donati Malvasia sparkling wine and a Creme de Violette and Rose Concord Grape Syrup. Dark, rich and delicious.
Sherry Cup #11, a gorgeous drink with Cherry Shrub and Sherry and lemon from 1869!
Punch Romaine, served on the Titanic and made with lemon ginger ice, Sparkling Donati Malvasia and meringue-- inspired by "Cooling Cups and Dainty Drinks" from 1869!
A cocoa cordial, still a delicious restorative with Port to put the roses back in your cheeks!
This is what 1853 tastes like. The Rare Wine Company's Reserve King Pedro V. !47 years in the cask and a revelation on the palate! It made Filet with Port WIne a masterpiece!
Rose Raspberry Champagne Cocktail with Crispin's Rose Liqueur from the brilliant Craft Distillers
Derby Day cocktails: Mint Julep Champagne Cocktail and Sparkling Peach Cocktail using great
spirits from Craft Distillers... St George Single Malt and BRIOTTET Crème de Pêche liqueur!
Sherwood Forest Cocktail from Hotel Cipriani, brilliantly spiced blackberry puree with Prosecco is an turn on their classic Bellini.
Germain-Robin Absinthe Superiure is distilled with an apple and honey base and an exquisite blend of herbs and botanicals. It turns a head-turning white when iced water is added!
Ernest Hemingway's recipe for Absinthe Champagne with St George Absinthe Verte!
Jane Austen drank Quince Ratafia. It's easy to make and delicious in cocktails or straight.
The Cosimo: Cosimo de Medici's Jasmine Chocolate with Armagnac and cream is romance in a glass...
Creme de Violette and Prosecco, with a dash of Maraschino if you wish!
Syllabub is a creamy punch with wine and madeira adding the kick.