Katie Stryjewski

Ben is also the great-nephew of Homère Clément, founder of Rhum Clement and a huge driving force in creating rhum agricole as it is now known and produced on Martinique. As I mentioned above, it’s a very simple mixture of lime, sugar, and rhum agricole, usually served without dilution at room temperature. Just like everyone takes their coffee differently, it’s understood that everyone has their own preference for how they like their Ti’Punch – heavy on lime, light on syrup, sugar instead of syrup, etc. To make a Ti’ Punch the way Ben’s mother preferred, you start by cutting your lime.

In case you haven’t heard, my first cocktail book, Cocktails, Mocktails and Garnishes from the Garden is coming out on March 16 from Yellow Pear Press! You can pre-order your copy of Cocktails, Mocktails and Garnishes from the Garden on Amazon, Bookshop, and Barnes & Noble. To celebrate the book’s upcoming release, I’m hosting a pretty amazing giveaway on Instagram, and I want to extend it to blog readers as well! A signed copy of Cocktails, Mocktails and Garnishes from the Garden

It’s hard to imagine a time when bars didn’t have maraschino liqueur and Green Chartreuse on their shelves, or when ordering a Negroni or Old Fashioned would earn you a blank stare. The SoHo bar became a Manhattan landmark, and the birthplace of many drinks that are downright legendary: the Gin-Gin Mule, the Old Cuban, the Little Italy, the Fitty Fitty Martini… these drinks were so ubiquitous when I began learning about cocktails that I just assumed they’d been around forever. Many of Saunders’ new classics are efforts to make old classics – especially gin cocktails, which weren’t so much in vogue at the time – appeal to modern drinkers. It follows a method that Saunders seems to use often, taking a simple classic like a gin sour and adding something that makes it special – in this case, an infusion of Earl Grey tea.

The Corpse Reviver #1 recipe is simple: equal parts Calvados or apple brandy, Cognac, and sweet vermouth. Since I’ve only discussed apple brandies in passing, this might be a good time to quickly review your options for this and other apple brandy cocktails. I can’t make too many sweeping statements about the comparison as I haven’t tried many different bottles, but comparing the Laird’s Bonded Apple Brandy and the Busnel Vieille Reserve VSOP Calvados reminded me of comparing a rye with a bourbon – In the virtual class I mentioned above, Cannon speculated that Craddock used the Corpse Reviver was something of a catchall category for drinks that didn’t fit any other template.