Copenhagen Whisky

Cream... From Alexanders and Grasshoppers to clarified punches or egg nog, cream is a must-have in a bar. The White Russian is like a crane kick; performed correctly there is no defense. Surprisingly it is actually a Black Russian with a float, but said float changes the cocktail from a coffee/spirit serve into a liquid dessert. It varies from the Big Lebowski caucasian which uses milk instead of cream and is more of a highball.

The Whisky Sour harmoniously blends bold whisky, tangy lemon, and a hint of sweetness. To craft this timeless cocktail, gather whisky, fresh lemon juice, simple syrup, and optionally, an egg white for a velvety texture. Combine the ingredients in a shaker without ice, giving it a dry shake to froth the egg white. Add ice, shake until chilled, then strain into a rocks glass with ice. Garnish with a lemon wheel or maraschino cherry. Indulge in the comforting allure of the Whisky Sour—a captivating fusion of boldness and brightness that stands the test of time.

Flips are an old group of cocktails dating back to the 16th century. Traditionally served warm and stirred with a red hot poker, they changed their aspect as ice entered bars in the late 1700s. Strong base spirit, fortified wine, perhaps some sugar, and a whole egg. Always (almost) garnished with nutmeg. The whisky flip is sweet yet strong and unforgiving. Tastes like dessert with a vengeance looks like eggnog, kicks like a band of horses.

Harry McElhone is famous for his bar Harry's New York Bar in Paris, which he bought and renamed in 1923. But before that, he worked at Ciro's in London where he invented the white lady. Weirdly, it had Creme de Menthe in it and was not a very good cocktail. In 1929 it was published in his cocktail book in the current recipe, using Gin, Cointreau and Lemon with the white of an egg. A gin sour with liqueur instead of sugar? A daisy with egg whites? Both are true. Anyway, it is a vast improvement on the recipe and has become a timeless classic.

Whoever said poetry is solely written in words never tried a Bobby Burns. This drink, with its neat blend of Scotch whisky, sweet vermouth, and a hint of Bénédictine, is a poetic balance of smoke, sweetness, and subtle herbaceous complexity. A delicate curl of lemon peel as a garnish brings a bright note to this symphony of flavors. It's hearty, it's Scottish, it's a wee dram of Robert Burns' soul served in a glass. Perfect when you fancy something with a touch more narrative than your average Scotch.