Warren Bobrow's "Wilver's Demise"

Warren Bobrow just doesn't stop!  He's done it again here, with this mouthwatering summer drink. *Note: to make almond water ice cubes, freeze almond water in an ice cube tray.  If you can't find almond water, try making almond milk ice cubes for a creamy substitute.Wilver's Demise (modified to make 1 cocktail)1 1/2 shots absinthe2 tablespoons Royal Rose Strawberry-Fennel SyrupBitter End Thai Bittersalmond water ice cubesseltzer waterStart with a glass.  Add almond ice, then Strawberry-Fennel syrup.  Add the absinthe.  Top with seltzer water, then 3 drops of the bitters.  Mix lightly and use a straw to bring the sweet syrup up from...

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Raspberry Rum Ice Cream

We found an old ice cream machine from the 80s in the pantry yesterday. This is only our first experiment and it's pretty darn good.
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Isla de la Pirata

1 1/2 oz. blended scotch whiskey1/2 oz. aged rum1/2 oz. fresh lime juice1/2 oz. Royal Rose Strawberry-Fennel Syrup1/2 dropper-full Bittercube Jamaican #1 bitterssplash of pear or peach nectarCombine ingredients over ice and shake vigorously.  Strain into a chilled cocktail glass.  

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The Cardigan Cocktail

Recipe by Thursday Happy Hour. Is it me or does this drink look delicious?2 1/2 oz premium gin1 tsp. Royal Rose Cardamom Clove Syrup1/2 oz. Fernet Branca (or sweet vermouth if Fernet rubs you wrong)Juice of 1/4 lemonJuice of 1/4 orange2 dashes Angostura bittersCombine all ingredients to a shaker full of ice, stir swiftly for 30 seconds and pour into a rocks glass with cracked ice. Garnish with a orange or lemon twist.

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Penthouse Flip

For the creme de la creme.
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Wind in the Willows Fizz

Sip this drink and feel sophisticated.  The palest rose hue conjures up images of a great sloping lawn leading to a sandy beach!
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