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The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York It came to be when T.J Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour
This light-bodied, low-in-alcohol, aperitif-style cocktail from Natasha David shows off the benefits of its collection of disparate ingredients The Lillet assumes easy, refreshing drinking; the Suze and vermouth lend a slight bitterness and subtle complexity; and the bourbon anchors it all The marmalade, meanwhile, nods to brunch, and may make you hunger for a bit of food.
Join Cocktail Club host Jackson Cannon and special guest Tuscan Brands beverage director Jose Luis Betancur to mix gin cocktails on March 31.
The green, creamy, minty drink of decades past is back, and spreading its wings in creative new variations. Read on Boston.com.
The Grasshopper served at Dante, a New York City cocktail bar, is a fairly straightforward affair, calling on the crème de menthe, crème de cacao and cream demanded by the drink’s classic formula To this, Dante adds an extra dose of both mint and chocolate flavor The mint comes in the form of Branca Menta, the minty cousin to the Italian amaro Fernet Branca