The Classics (Try Before You Die)

Description:

Herbal, bracing, and worthy of its classic cocktail status. The Last Word is a gin-based prohibition-era cocktail originally developed at the Detroit Athletic Club.  It seems like a mix that almost shouldn’t work: pungent London Dry gin mixed with two powerful, complex liqueurs and a punch of lime. Yet those four bold ingredients come together to create something different. “The sum is greater than the parts themselves.”

The cocktail has a pale greenish color, primarily due to the Chartreuse.

Variations utilize Absinthe, Mezcal, or Scotch.


Recipe:

  • 1  oz London Dry Gin
  • 2/3 oz Green Chartreuse liqueur
  • 2/3 oz Luxardo Maraschino liqueur
  • 2/3 oz Freshly squeezed lime juice
  • 1/3 oz Chilled water

Directions:

  • Shake all ingredients with ice and fine strain into a chilled glass.
  • Garnish with a lime twist and Maraschino cherry.

Description:

The Paper Plane is a modern variation on the Last Word—this time made with equal parts bourbon, Amaro Nonino, Aperol and lemon juice. Supposedly inspired by M.I.A.’s smash hit “Paper Plane” (which was also released in 2007), the cocktail strikes a beautiful balance between bitter, sour and herbal notes.


Recipe:

  • 3/4  oz Bourbon
  • 3/4 oz Aperol
  • 3/4 oz Amaro Nonino Quintessentia
  • 3/4 oz Fresh lemon juice

Directions:

  • Add all ingredients into a shaker with ice and shake.

Description:

Bitter and dry, but very tasty. This no namby-pamby drink is traditionally assembled and mixed directly in the glass. There is something about a Negroni that does not suit fussing about with mixing glasses and strainers. To garnish with a lemon slice is a heinous crime but we are quite partial to a fat orange wedge.


Recipe:

  • 1  oz London Dry Gin
  • 1 oz Italian red bitter liqueur
  • 1 oz Martini Rosso sweet vermouth

Directions:

  • Pour all ingredients into an ice-filled glass and stir.
  • Garnish with an orange wedge, slice, or orange zest twist.

Description:

The Sazerac is a local New Orleans variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud’s Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in pre-Civil War New Orleans,


Recipe:

  • 1/3 oz Absinthe
  • 2/3 oz Cognac VSOP
  • 2/3 oz Rye Whiskey 100 proof
  • 2/3 oz Bourbon Whiskey
  • 1/3 Giffard Sugar Cane Syrup
  • 3 dashes Peychaud’s or other Creole-style bitters
  • 1 dash Angostura bitters

Directions:

  • Pour absinthe into ice-filled glass.
  • Top with water and leave to stand.
  • Separately throw other ingredients with ice.
  • Discard contents of glass (absinthe, water and ice) and strain thrown drink into absinthe-coated glass.
  • Garnish with a lemon zest twist.

Description:

A previously forgotten classic. Its earliest written incarnation is as the “Fernet Cocktail” in Robert Vermeire’s 1922 Cocktails – How to Mix Them. Although Vermeire titles the drink the “Fernet Cocktail”, under the recipe he finishes, “This cocktail is much appreciated by the Canadians of Toronto”.


Recipe:

  • 1 3/4 oz Canadian blended whisky
  • 1/4 oz Fernet Branca
  • 1/4 oz Giffard Sugar Cane syrup
  • 1 dash Angostura Bitters
  • 1/2 oz Chilled water

Directions:

  • Stir all ingredients with ice and strain into chilled glass.
  • Garnish with an orange zest twist and Maraschino cherry.

Unter Den Leaf Specialty Cocktails

Description:

Subtle citrus and herbal notes complete with a flaming presentation.


Recipe:

  • 1  oz London Dry Gin
  • 1 oz Lemon Juice
  • 1 oz Galliano
  • 1/2 oz Green Chartreuse
  • 1 Rosemary Sprig

Directions:

  • Combine first three ingredients in shaker.
  • Add crushed ice and shake for 20 sec.
  • Pour Charteuse in coupe glass and position rosemary sprig above.
  • Ignite Charteuse, allowing flames to heat and aromatise the rosemary.
  • Douse flames with chilled mixture from shaker.
  • Swish cocktail with rosemary sprig and discard.

Description:

Tequila and lavender are a match made in heaven, made more complex with herbal wine notes from the vermouth, aromatised by delicately fruity maraschino cherry.


Recipe:

  • 2 oz Reposado Tequila
  • 2/3 oz Sweet Vermouth
  • 1/4 oz Luxardo Maraschino Liqueur
  • 1/4 oz Lavender Simple Syrup
  • 1/3 oz Chilled Water

Directions:

  • Combine ingredients in shaker.
  • Add ice to and stir.
  • Serve in coupe glass.
  • Garnish with lemon and orange zest twists.  Float three coffee beans.

Recipe:

  • 1 1/2 oz Apricot Brandy
  • 3/4 oz Yellow Chartreuse
  • 3/4 oz Jamaican Rum
  • 3/4 oz Egg White
  • 3/4 oz Lemon Juice
  • Soda water as necessary.

Directions:

  • Combine ingredients in shaker.
  • Dry shake for 20 sec to emulsify egg white.
  • Add crushed ice to shaker.
  • Shake an additional 20 sec.
  • Serve in coupe glass.
  • Garnish with lemon wheel.

Description:

Roald Dahl’s literary work “The Witches” is set in Norway and features the experiences of a young British boy and his Norwegian grandmother in a world where child-hating societies of witches secretly exist in every country. This fall cocktail highlights locally sourced aquavit alongside other fragrant and herbaceous notes.


Recipe:

  • 1 1/2 oz Confluence Aquavit
  • 1 oz Manzanilla Sherry
  • 1/2 oz Chartreuse Cuvee des MOF Sommeliers
  • Fresh dill sprig

Directions:

  • Stir all the ingredients with ice to chill, then strain into a chilled coupe.
  • Twist the lemon peel over the drink and use as a garnish, along with a sprig of fresh dill.

Description:

Aside from the fact that the Green Ghost is a delicious cocktail, with a lovely appearance and a killer name, not much is known about it.  It closely resembles that of a Last Word although the proportions are slightly altered and the maraschino is left out. It’s heavier on the gin leaving the herbal Green Chartreuse to sing in the background whilst vibrant and acidic lime juice brings it altogether.


Recipe:

  • 2 oz London Dry Gin
  • 1/2 oz Green Chartreuse
  • 1/2 oz Fresh lime juice

Directions:

  • Combine the 3 ingredients into cocktail shaker.
  • Shake with ice.
  • Strain into a stemmed cocktail glass.

Description:

Suitably autumnal in colour. The vermouths and brandies are presented in harmony.


Recipe:

  • 1 1/2 oz Calvados
  • 1 1/2 oz Martini Rosso Sweet Vermouth
  • 1/2 oz Martini Extra Dry Vermouth
  • 1/4 oz Cognac VSOP

Directions:

  • Stir all ingredients with ice.
  • Strain into a chilled glass.
  • Garnish with a lemon twist or fallen leaf.

Description:

A twist of the classic Vieux Carre with scotch substituting rye whiskey and cherry wine in place of vermouth. The bitter balance is provided by aromatised wine.


Recipe:

  • 1 1/2 oz Cognac VSOP
  • 2/3 oz Scotch Whiskey
  • 1/4 oz Cherry Heering Liqueur
  • 1/2 oz Punt E Mes or other full-bodied vermouth
  • 1/6 oz Cinnamon sugar syrup

Directions:

  • Stir all ingredients with ice.
  • Strain into a chilled glass.
  • Garnish with a lemon twist, rosemary sprig, and smouldering cinnamon stick.

~ Sometimes I drink water to surprise my liver ~

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