If you replace the brandy in a champagne cocktail with Scotch whisky, you make a Scotch Royale. If you replace the scotch with Irish whiskey, that makes it Irish Royale. Slainte.
Place a sugar cube in the bottom of a champagne flute and douse it with a good couple of dashes of Angostura bitters. Add 45ml Jameson’s Irish whiskey, and top it up with cold, cold champagne. Some people chill the whisky by stirring it in a mixing glass over ice before they strain it into the flute. This takes a little edge of its alcohol. So, really, it’s up to you.
The 'season of mists and mellow fruitfulness' is upon us. If you’re not so smitten with the nippy fall weather, the oh-so-comforting seasonal cider can provide a welcome respite.
While in Tokyo a couple of years ago, I walked into Bar Helissio for an afternoon tipple.
If you fancy a cocktail with a strong bitter punch, meet the famed Sherman cocktail that is sure to please your palate. A staple at the Waldorf Astoria in New York City during the 1930’s, Sherman is a twist on the classic Manhattan with the addition of absinthe and two types of bitters – angostura and orange.