Vermouth Cassis

Created in Paris in 1891, the Vermouth Cassis soon became quite à la mode and reached a peak of popularity in the 1930s, not just in France but also in the USA. The same year it was created it was mentioned in a French journal, Journal d'Hygiène, and that may account for its popularity.

Dry vermouth and blackcurrant liqueur is a perfect match of opposites. An intriguing blend of herbal, spicy notes and sweet fruity flavours is the result. A delicious, low alcohol longdrink fit for all seasons.

12 cl dry vermouth

1.5 cl crème de cassis

Splash of club soda

Fill a highball or similar glass with ice. Add the ingredients and stir. Garnish with a lemon twist.

White Lady

The White Lady is a cocktail that sticks to the same basic formula as the Margarita and the Sidecar: a base spirit shaken with Cointreau and citrus juice. The gin makes her the elegant one in the group and she is classy in a clean, crisp and discreet way. A lady's age should never be mentioned, suffice to say that her first appearance was in the 1920s. A very civilized drink indeed.

4 cl dry gin

1.5 cl Cointreau

1.5 cl lemon juice

0.5 cl simple syrup

Shake the ingredients with ice. Strain into a cocktail glass. Garnish with a lemon twist or don't.

Egg white is often added to give the drink a creamy mouthfeel and thin foam. To try it, add 1cl pasteurized egg white to the other ingredients.

Sidecar

"Less is more" said the master of the international style, architect Mies van der Rohe. He was talking about architecture but the slogan also rings true when we look at the noble art of mixology. The previous drink I offered you, the Margarita, was one example, and the Sidecar is another. 

Believed to be created soon after World War I, the drink became popular in the 1920s and is still going strong. And what is a more appropriate drink in the winter season than one based on cognac? The warm, cosy feel and caramel taste of French brandy is topped with Cointreau's orangey notes and a refreshing tartness from lemon juice. So jump in and enjoy the ride; you won't regret it.

4 cl cognac

1.5 cl Cointreau

1.5 cl lemon juice

0.5 cl simple syrup

Shake the ingredients with ice. Strain into a cocktail glass. Garnish with a lemon twist, or don't.

The recipe is a present-day version. In the 1920s the drink was made with equal parts of the first three ingredients, later known as the French School of Sidecars. In the 1930s an English School emerged with a ratio that said 2:1:1. Both of these two classic versions omitted syrup.

Margarita

The Margarita is a dink with character due to its wide palette of aromas and flavours from the tequila. Fruity, herbal, woody notes blend with spicy, floral and slightly cocoa-like flavours. Combined with the taste of bitter and sweet orange peels from Cointreau and pleasingly tart lime juice balanced by a small dose of simple syrup you are in for a treat.

4 cl tequila

2 cl Cointreau

2 cl lime juice

0.5 cl simple syrup

Shake the ingredients with ice. Strain into a cocktail or coupe glass.

Margarita's name suggests that the drink originated in Mexico but the USA is also a possibility. The drink is commonly believed to hark back to the 1930s or early 40s.

Starry Night

A frosty evening is a perfect time for stargazing and getting back on your feet after New Year's Eve. Some of us also find it helpful to turn the gaze inwards for some soul searching, and to get one into that mood a dreamy, aromatic cocktail like Starry Night might do the job.

The dry, clean taste of Chablis, the white wine from Burgundy based on Chardonnay grapes, is accompanied by delicate, slightly earthy notes from the Italian cherry liqueur and the strong fruity fragrance of the French pear brandy.

6 cl Chablis

1.5 cl Poire William

1.5 cl Luxardo

Stir the three ingredients with ice and strain into a wine glass.

The name of the cocktail is perhaps a reference to the painting "Starry Night" by Vincent van Gogh. 

Source: Jamie Boudreau, American bartender.