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Text of the page (random words):
ophet 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 absinthe police apparently and everyone needs to know about their opinion and fine say your piece then jog on son because i don t care but the thing is with this sort of boring git is it isn t enough to let them have their say you have to agree they re right and in my experience they just will not let things go i assume their lives are miserable and pointless so they feel compelled to drag people down to their level of misery because you know evidence i ve had to deal with some real pains in the past specifically in relation to my blue absinthe so i wanted to head any drama off at the pass if you have a problem with me using blue absinthe i don t want to hear about it and i have a simple message for you fuck off just fuck right off and i want to be very clear about this because in my experience this type is not very bright this will not be a short journey i m sure you ve been told to fuck off many times and you probably think you have actually fucked off before but you re wrong off is the direction in which i need you to fuck and don t stop keep going keep fucking off until you are sure it isn t possible to fuck off any further then fuck off some more i don t know about you but i find that sort of outburst to be very cathartic now i have it out of my system let s try making a nuclear widow in a mixing glass add 45ml high proof gin 45ml dry vermouth 10ml benedictine 7 5ml absinthe 2 dashes peychaud s bitters i obviously wanted to bring the absinthe to the fore with this version and i increased the bitters from the standard one dash to two to keep up with those absinthe flavours i did an experiment with another cocktail that had a decent whack of absinthe where i kept adding more until i got to the point where i thought i d reached peak absinthe and i was thinking of doing the same with this cocktail but honestly 7 5ml of absinthe tastes just about perfect considering the concept for this was at least half a joke it came together really well personally i didn t find this overpowering but then again i like strong cocktails if you like boozy stirred cocktails too try your luck with a nuclear widow leave a comment filed under cocktails tagged as absinthe cocktails drinks recipes april 3 2026 1 28 pm chocolate sazerac it s time again to bring out the book and add another of my favourite cocktails this week i m adding the chocolate sazerac which was created by london bartender tonin kacaj in 2005 this one didn t just make the top 10 this was my number one cocktail of 2024 and it wasn t even close it s still one of my all time favourites which is hardly surprising because prior to discovering the chocolate sazerac the classic sazerac was one of my all time favourites it s a pretty simple modification adding white creme de cacao to a classic sazerac recipe now when i say classic recipe that might cause a bit of discussion the accepted history of the sazerac is that it was originally a cognac based cocktail but around 1860 a blight hit the french vineyards almost destroying wine production and making cognac almost impossible to get rye whisky became the preferred substitute and stayed the default even after it became easier to get cognac again these days you ll get differing opinions some people prefer a brandy base others prefer whisky in australia it s very popular to split the base and that s my preferred style which leads me to the spirit i m using to make this today this is from local whisky distiller starward and they call it co ferment it doesn t fit neatly into any traditional spirit family because it s essentially a split of brandy and whisky it was made by combining freshly crushed cabernet sauvignon grape juice essentially the starting point of brandy and malted barley wash the starting point of whisky in equal parts this was then co fermented distilled and matured it for nearly six years in a mix of fresh and charred australian red wine barrels so we end up with a unique spirit that seems like it perfect for a sazerac given that it s a combination of brandy and whisky elements also i don t have much of it left so i think it s time to send it off in style i ve made the chocolate sazerac for my cocktail channel a few times but i ve never done a side by side comparison with a classic sazerac so i think tonight s the night incidentally i have had a run in with someone in an online forum over a chocolate sazerac they had a little hissy fit saying you can t do that to a classic and generally being i think the technical term is being a complete dick come closer because i want to tell you something important don t try to be a gatekeeper you re own tastes are you own but so are everyone else s on top of which saying don t change a cocktail recipe is fundamentally stupid where do you think new cocktails come from the sazerac itself is a modification of an old fashioned so what are you on about people who make statements like that are either completely ignorant about how cocktails are developed or they re just obnoxious jerks arguing in bad faith or some godawful mix of the two at this point people who know me might be saying wait a minute aren t you always ragging on vodka cocktails and saying vodka is bullshit well yes am i silently judging vodka lovers yes isn t that hypocritical yeeeeenaaaaamaybe the point is i m judging silently i m not going to get up in your face about it if you think vodka and cranberry juice is a good cocktail i ll only give my opinion if asked for it so don t ask questions you don t want the answer to back to making the cocktails the key elements that set a sazerac apart from an old fashioned are absinthe and peychaud s bitters different people have different methods for adding the absinthe if you have a spritzer you can give the inside of your glass a few squirts you can simply add a dash to the mix some people like to rinse the glass with absinthe and tip out the excess personally i think that last method is a waste of absinthe the way i like to do it is fill the glass you re going to serve in with ice and add about 1 4oz of absinthe then let it sit while you re preparing the cocktail when you re ready to pour the cocktail strain the absinthe into a shot glass it will be mixed with at least a little water now and toss the ice this does the double service of providing a chaser shot of absinthe while chilling your glass the chilling is particularly important as a sazerac is traditionally served without ice and speaking of glasses i m using a very non traditional glass i d usually serve a sazerac in a small rocks glass but i wanted to use these special glasses which i honestly don t break out as often as i should i don t even know if this style of glass has a specific name i bought these from a now defunct bar that was one of my favourites for years bar americano besides the interesting shape there s a quote i like etched on the rim drink less drink better that sums up my attitude to cocktails quality over quantity i m not saying i don t get drunk on cocktails because i do but with cocktails i spend more time appreciating the complexity of the drink rather than simply knocking back beers or cider that s my story and i m sticking to it i m not a drunk i m a connoisseur that s enough preamble here s how we make a chocolate sazerac 60ml whisky brandy your choice 15ml white creme de cacao 7 5ml sugar syrup 2 dashes peychaud s bitters absinthe wash this is not a radical change taste wise from a traditional sazerac it s exactly what you d expects a sazerac with richer chocolate tones i really like it and i recommend you try it leave a comment filed under cocktails tagged as absinthe chocolate cocktails drinks recipes sazerac march 26 2026 7 29 am old fashioned gin painkiller i m addi...
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