Three Spirited Cocktails
Three Cocktails from Spirited: Cocktails From Around The World by Adrienne Stillman
Just in time for the New Year, discover three exceptional cocktails from Spirited: Cocktails From Around The World by Adrienne Stillman - featuring 610 cocktail recipes from 6 continents and 60 countries, spanning 500 years. The perfect gift for any budding bartender, Spirited is a remarkable exploration of the world through cocktails. Try three cocktails from the book below and why not try setting up your own home bar with Adrienne's tips here.
The Scorpion
California, United States, 1920s - 1940s
The Scorpion is one of Victor “Trader Vic” Bergeron’s top cocktails. Originally served as a communal punch, it was inspired by the kava bowl ceremony of the South Pacific. It can be made as a single serving or in a punch bowl.
Ingredients
2 oz (60 ml) Fortnum’s London White Rum
1 oz (30 ml) Fortnum’s Brandy de Jerez
2 oz (60 ml) fresh orange juice 1 oz (30 ml) fresh lemon juice
1/2 oz (15 ml) Orgeat (p. 26) Orchid flower or another non-toxic tropical flower, to garnish
Method
Combine all the ingredients with 6 oz (180 ml) crushed ice and blend on high for 10 seconds. Add more ice, if needed, to attain a slushie consistency. Pour unstrained into a Tiki mug or Collins glass. Garnish with an orchid flower or other non-toxic tropical flower.
Brandy Alexander
France, 1920s–1940s
A decadent brandy version of the gin-based Alexander, which has endured better than its antecedent.
Ingredients
1 oz (30 ml) Fortnum's Folle Blanche V.S.O.P Cognac
1 oz (30 ml) Fortnum’s Chocolate Chestnut Liqueur
1 oz (30 ml) heavy (double) cream Freshly grated nutmeg, to garnish
Method
Combine all the ingredients in a shaker filled with ice and shake vigorously for 15–20 seconds, or until frosted on the outside. Strain into a coupe. Garnish with freshly grated nutmeg.
Whisky Sour
The United States, Pre-prohibition
One of the most iconic sours, the Whiskey Sour originated sometime in the late 1800s and remained extremely popular during Prohibition. It is most often made with bourbon, but other whiskeys can be used, and served up or on the rocks, with or without egg white.
Ingredients
2 oz (60 ml) Basil Hayden Bourbon
3/4 oz (22 ml) fresh lemon juice
3/4 oz (22 ml) Simple Syrup (p. 24) 2 dashes of Fortnum’s Tea & Honey Aromatic Cocktail Bitters
Lemon twist and brandied cherry, to garnish
Method
Combine all the ingredients in a cocktail shaker with ice and shake vigorously for 15–20 seconds, or until frosted on the outside. Strain into a coupe or rocks glass filled with fresh ice. When serving on the rocks, garnish with a lemon twist and brandied cherry.