I had some Buffalo Trace bourbon, which might become my goto (bar around the corner gives a discount on it's already cheap whiskey to restaurant workers. Good food too.)
At work yesterday, the bartender and I invented a new cocktail, which I really like. It is called a Boheme, because it is essentially a Parisian with a bit of absinthe.
2p Gin (our house gin is Beefeater, and it worked well in this)
1p Creme de Cassis
1p Pernod (I would try it with absinthe, but we don't sell it, unfortunately)
Shake with ice, strain and serve up in a cocktail glass or champagne coupe.
At work yesterday, the bartender and I invented a new cocktail, which I really like. It is called a Boheme, because it is essentially a Parisian with a bit of absinthe.
2p Gin (our house gin is Beefeater, and it worked well in this)
1p Creme de Cassis
1p Pernod (I would try it with absinthe, but we don't sell it, unfortunately)
Shake with ice, strain and serve up in a cocktail glass or champagne coupe.