Also known as the “Papa Doble,” the mythology suggests that Ernest Hemingway asked for this spec at Havana’s El Floridita bar. He was said to have consumed sixteen of these at one sitting. The man was a monster!
It’s finally here! The result of over 2 years of my adventures deep into the world of mixology is finally available! Click here to pick up your copy.
All proceeds from Quarantine Cocktails go to Giving Kitchen, a charity that provides emergency assistance to food service workers through financial support and a network of resources. This community was hard-hit by COVID-19, and this is my way of giving back.
Quarantine Cocktails celebrates drink & cocktail history over 84 full-color pages. The book features 110+ recipes, each with my color photos, from pre-Prohibition to modern classics, including ten originals. You’ll learn practical techniques, as well as guides to the tools, tricks, and ingredients to take your home bartending to the next level. The book explores the history and styles across six core spirits – Whiskey, Gin, Rum, Agave, and Liqueurs/Brandies. A comprehensive topical index and a cocktail finder, plus practical recommendations for sourcing tools and ingredients as well as valuable books, websites, and YouTubers to inform your cocktail journey.
The first ‘historic’ cocktail I made when I began this journey into the world of mixology at the beginning of the COVID-19 lockdown. Created back in the early 1900s, the drink has fallen a little out of favor owing to a very floral-forward taste profile. Some suggest dropping the Creme de Violette down to a barspoon.
Yield: 1 drink
Aviation
Prep Time: 5 minutes
Total Time: 5 minutes
Created in 1916.
No Ratings
Ingredients
2 oz. London Dry gin - or experiment with 'New World' gin of your choice
.25 oz. Creme de Violette
.25 oz. Luxardo Maraschino Liqueur
.25 oz. fresh-squeezed lemon juice
Garnish: Maraschino cherry
Lemon twist
Instructions
Place ingredients in shaking tin
Fill with ice, shake for 15 seconds until outside of tin is frosty.
Double-strain into chilled coupe glass.
Use a barspoon to lower a Luxardo cherry into bottom of glass
Express lemon twist over the top to release it's oils then discard.
