Espadin Queen

A very interesting cocktail recipe from Death & Co is the “Espadin Queen”. It combines several ingredients quite overwhelming in itself; absinthe, mezcal and grapefruit. However the combination is exciting and innovative, and the color of the cocktail is very pleasant. We altered the recipe slightly, as we didn’t have the original ingredient cinnamon syrup… Continue reading Espadin Queen

Chrysanthemum

Today is a fantastic summer day to try out a cocktail that has been on our mind since my last visit to Phamarium in Stockholm. On their ‘International’ part of their cocktail menu is Chrysanthemum. The cocktail first known from Hugo Ensslin’s book Recipes for Mixed Drinks from 1917. The book was one of the last New York… Continue reading Chrysanthemum

William Barnacle Tavern – New York

So far we’ve used absinth in cocktails, but never had it the original way diluted with running water over a sugar cube. Well this was to change during a guided craft cocktail tour in New York. Accompanied by experienced food blogger Brian Hoffmann of www.eatthisny.com we were taken to William Barnacle Tavern. Here the green absinth… Continue reading William Barnacle Tavern – New York

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