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Text of the page (random words):
e of my favourite cocktails my cocktail book is for adding recipes of the best cocktails i ve tasted so it sounds more than a little bit vain when i say i m adding a recipe i created myself i am notoriously shy retiring and modest but i can overcome all of that to proudly say i created a cocktail that kicks arse i started with the pretty simple idea of what if an old fashioned but chartreuse you might say that isn t much of a ground breaking idea but why would you be like that that s quite mean from that simple start i did a bit of workshopping to refine the recipe my first big decision was that although i started with green chartreuse i ended up preferring the drink with yellow chartreuse i also went with a split base of whisky and brandy the same way i like my sazeracs like a sazerac my cocktail is a relatively small deviation from a standard old fashioned but it has a distinctly different flavour profile i honestly thought someone would have published a cocktail with this recipe but i did a bit of searching and nothing came up so i get to claim this as an original if you ve seen a cocktail with this recipe let me know actually keep it to yourself don t tell me i m not a special snowflake the closest recipe i found was whisky and green chartreuse and it was called a broadmoor that cocktail takes its name from the infamous british mental institution and i used that as an inspiration when naming my cocktail i searched the term infamous australian mental institution and the top result was a place that s not too far away from me the ararat lunatic asylum which housed the criminally insane until 1993 of course that language belongs to a different time and the institution had changed its name to something softer by the end but in case you think woke which is to say being vaguely decent to people particularly marginalised people is something recent there s a quote from 1908 on their website attributed to the inspector general of the insane and i want to take a moment to appreciate that truly awesome job title he said its continuance as an adjunct to a mental hospital in this the 20th century is more barbaric than barbarism it only took another 90 years to shut the place down these days it s a tourist attraction and you can take a tour of j ward where the most extreme cases were housed or just go on their website and have a virtual look around i thought about calling the cocktail the ararat but i ended up going with j ward that s enough of the background let s talk about the ingredients because it s named after an australian landmark i wanted to feature australian spirits i mentioned it s a whisky brandy split for the whisky part i m using a small batch release from one of my favourite local distillers starward the brandy is from st agnes one of australia s oldest distilleries with the original st agnes distillery being more than 100 years old then of course there s the yellow chartreuse providing a nice herbal contrast to the spirits and i m rounding things out with some peychaud s bitters in terms of serving it i was surprised when i saw the recommendation to serve the broadmoor up given that it s so close to an old fashioned anyone who knows me would guess i m not going to miss a chance to serve a cocktail over some sexy clear ice so that s what i ll be doing here s how we make it 30ml whisky 30ml brandy 10 ml yellow chartreuse 10ml sugar syrup 2 dashes peychaud s bitters leave a comment filed under cocktails tagged as cocktails drinks recipes may 7 2026 2 32 pm damn it jimmy this is a good sake cocktail another favourite cocktail is going in the book this week this one built around white rum and sake this one was a pleasant surprise because going into it i certainly wasn t expecting it to become one of my favourites the reason i tried this cocktail in the first place was a friend had gifted me a bottle of sake and i was searching for ways to use it i found a few recipes online but this was my favourite an original creation by simon difford on his difford s guide website he actually calls this out as perhaps the best cocktail he s crafted for someone who has published around 1 000 recipes that s a pretty big call you might think the rather unusual name is inspired by the original series of star trek because of the amount of times bones said to kirk damn it jim it isn t that and it also has nothing to do with any of the ingredients it comes from some music he was listening to while trying to come up with a name for his new creation it s a largely instrumental track called another day from the band the album leaf and it ends with one band member exclaiming damn it jimmy cocktail names can come from weird places to make the cocktail you need to pull together the following first up is sake i don t know anything about sake so i m trusting my friend knows it s good for the rum element i m using an australian white rum the original recipe called for fino sherry but i don t drink enough sherry to have two dry sherries on hand so i m using amontillado the vermouth i m using is another australian product regal rogue s daring dry this lineup of ingredients honestly doesn t look like anything special to me but it comes together really well the recipe broadly follows the martini template incorporating the fortified and aromatised wines it s an all booze cocktail so depending on what sake and what rum you choose it can be quite a strong cocktail almost certainly over two standard drinks so if you like boozy cocktails that aren t too sweet try this in a mixing glass add 45ml sake 45ml white rum 7 5ml dry sherry 7 5ml dry vermouth 5 ml sugar syrup stir on ice for 20 25 seconds then strain into a chilled martini glass the recommended garnish is three green olives stuffed with blue cheese but i don t like those so obviously i m not adding them if that sounds like a good garnish to you knock yourself out leave a comment filed under cocktails tagged as cocktails drinks recipes april 28 2026 2 37 pm a reading from the good book i ve been making a lot of videos for my book putting the recipes for some of my favourite cocktails in here just so i can turn to any page and know this is a cocktail i enjoy this is not a replacement for professionally produced cocktail books i m not quite vain enough to think i can replace the great names of cocktail history i have a few from some of the greats of the modern cocktail renaissance and one of my favourites is this one for death and co besides the fact so many fantastic modern classics have been created at death and co bars this book is so much more than a collection of recipes it teaches you about ingredients tools and techniques it shows you how they develop and name cocktails it takes you through a typical day in the life of the bar and most importantly it teaches you about their ethos don t worry it does also have hundreds of cocktail recipes and they are amazing cocktails divided into categories from the classics to their own creations their originals are grouped by base spirits preparation styles and a few other categories and honestly if you can t open to a random page and find at least one cocktail you re interested in trying i m going to think you aren t really all that into cocktails to set the mood i ll read the opening paragraph from an introductory section titled how to read and enjoy this book i have to admit one of the things i like about the book is it looks like a big old family bible and if i m going to read from the bible i think i should be in character in today s lesson we learned from proverbs 27 6 faithful are the wounds of a friend but the kisses of an enemy are deceitful and how do we know these wicked kisses when we experience them for this we turn to prophet phil ward who has defined the very nature of the wicked kiss and by these signs shall ye recognise the wicked kiss two are the base spirits in the wicked kiss and the count of spirits shall be two one shall not a single spirit unless it is on the way to counting two three is right out the first of the spirits shall be the water of life uisce beatha distilled from the grain of rye preferably to a robust strength with this inspired by the apple that tempted eve shall join a brandy made from the fruit of knowledge then we call upon the brotherhood of monks first the carthusian order who bring us yellow chartreuse then shall we look to the followers of saint benedictine for more herbal complexity our final element will be health giving bitters prepared by an apothecary thus prepared shall we create the wicked kiss into the sacred receptacle we shall add one ounce or 30ml of rye whisky joining it in union shall be one ounce or 30ml of apple brandy then shall we add one quarter ounce or 7 5ml of yellow chartreuse followed by one quarter ounce or 7 5ml of benedictine liqueur completion shall come with one dash of aromatic bitters this shall be well stirred on ice so the drink may be cold enough to ward off the fires of hell then shall the whole concoction be strained into a suitable service chalice it is said the prophet phil ward received divine inspiration from a classic cocktail known as the widow s kiss and though this was inscribed in sacred texts yet did the prophet dare to believe he could he could improve on this then he did drink of the wicked kiss and lo the recipe was a success and he was compelled to cry out to the heavens oh this is fantastic oh this is terrific and so was it entered into the annals of the holy book here endeth the lesson leave a comment filed under cocktails tagged as bible christianity cocktails death co god jesus april 17 2026 5 00 pm a sessionable summer cocktail the second serve i m a fan of strong boozy cocktails so it s always a surprise to me when i really take to a lighter cocktail one of my favourite cocktails that was new to me in 2025 was the second serve created by brooklyn bar owner dan greenbaum this cocktail has no spirits and falls squarely in sessionable territory as it comes in at less than one standard drink add to that the fact that it s a highball topped with soda and it feels like a perfect spring or summer daytime cocktail the low alcohol content is just a side benefit for me i rarely drink highballs but this one made my favourites list purely for the great taste before i actually tried it the recipe caught my eye because it s a sour that doesn t contain spirits which i think is quite rare besides being low alcohol it s also a nice and easy to make cocktail with only two booze elements the original recipe calls for amaro montenegro but you could easily substitute your favourite amaro the other element is a dry sherry a fino is recommended but i m using an amontillado because that s what i have so whether you re at the tennis which i think was the inspiration for the name or poolside or just somewhere in the sunshine you could definitely knock back a few of these without getting too messy oh and in an attempt to head off really stupid comments i ll acknowledge it may not be spring or summer where you are so you may feel this video isn t relevant for you right now also in case you weren t thinking that and now you think i m being weird first rude second i have literally had to deal with angry people in comments complaining you re posting summer drinks when it isn t summer i ve said this before but if you re the type of person who posts inane complaining comments i assume that s how you talk in dealing with that specific comment in the past i ve pointed out two things well after i ve finished with the profanity and questioning their mother s level of intimacy with farm animals i ve pointed out two things first while i recognise educational standards are in decline are there really people who don t know it isn t the same season everywhere on the planet at the same time second i m not sure these people know how the internet works like when you watch a video does not necessarily correlate with when i uploaded it and even if it does and you think the cocktail is not season appropriate the video will still be here when the seasons change come back then and see how to make the cocktail myself i don t really drink cocktails based on season i might not be slurping down frozen daiquiris in the dead of winter but then again i might maybe i want to bring a little chaos into the world i m not scared of the seasonal cocktail police but honestly this drink is definitely more suited to warm weather i think that s enough preamble now i ll show you how to make the cocktail in a shaker combine 30ml amaro montenegro 30ml fino sherry 30ml lime juice 22 5ml sugar syrup shake with ice for 10 15 seconds then strain into a tall ice filled glass and top with soda water leave a comment filed under cocktails april 9 2026 1 43 pm taking a merry widow nuclear it s time to add another of my favourite cocktails to the book and one of my favourite cocktails from 2025 is called the merry widow it s a classic cocktail dating back more than 100 years and you could describe it as a sweeter 50 50 martini it s equal parts of dry gin and dry vermouth with a little benedictine and a dash of absinthe while it made my top 10 for the year for a long time i ve been planning a variation that beefs up the flavours and the alcohol content we re going nuclear with this merry widow the recipe i m going to try is nothing particularly surprising inspired by a nuclear daiquiri i m going for a higher proof base spirit and i m going to boost the amount of absinthe from the original recipe some people say less is more this is an experiment to see if more is more for a higher proof gin i m going with archie rose s distiller s strength gin which clocks in at 52 5 abv or around 105 proof for the dry vermouth i m going with another australian maker regal rogue s daring dry then we have benedictine to sweeten things and add some nice herbal notes for the absinthe element i m using my extra strong blue absinthe by extra strong i mean 80 abv or 160 proof rounding things out is some peychaud s bitters before making the cocktail i m going to have one of my occasional rants most people who are familiar with absinthe will see that electric blue colour and think that isn t what absinthe usually looks like and you d be absolutely right this maker who is spanish despite the french sounding name of the product jaques seneaux has a gimmick where they colour code their different strength absinthes with different colours 70 is green 75 is red 80 is blue and they even have an 85 abv absinthe that s black the underlying absinthe is very good and follows traditional recipes but the colours are very artificial and definitely not traditional at this point normal people would go ok that s interesting and move on but then there are the self appointed experts the gatekeepers the absolute dicks who go out of their way to make the internet a miserable experience they feel compelled to assert the colouring means it isn t real absinthe because they re the ...
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