The Suburban is more of an oddity—dashes of whiskey, rum and port mixed together in an atypical concoction. Most mixology manuscripts, whether classic or contemporary, will give you examples of several drinks that blend rum and brandy; and a few others that mix port and rum. You’ll even find combinations of rum and whiskey. But, all three together? Perhaps, the masterminds behind The Suburban needed to shake the apathetic palette out of its slumber.
You may call the Suburban a dark horse. Most seem to miss it on the menu the first few times. However, the one time you do and dare to order a glass, it keeps you coming back for more.
Supposedly, this drink was created to revel the accomplishments of James R. Keene, a major thoroughbred race horse owner and breeder as well as a Wall Street stockbroker. His stables— Sysonby, Colin and Commando, to name a few— continue to be spoken across America.
Unsurprising, the flavors of the Suburban is reminiscent of the rococo age of American drinking. The rye cuts off the sweetness typically associated with rum and the port blends with both liquors to create this extremely dry drink. Add bitters to these, and the experience is something that goes beyond the usual.
How to mix your own Suburban:-
Start off by filling a shaker with ice. Add dashes of orange and Angostura. Gradually pour in 45 mil of rye whiskey (Old Overholt), 15 ml dark rumm (Myers), and 15 ml port (Ramos Pinto Ruby). Shake vigorously. Decant the mix into a chilled cocktail glass and serve. Cheers!
When the weather is frightfully cold, and you do not have a fireplace around you, all you need is whiskey, lemon, tea, honey, and warm water. But that doesn’t mean the Hot Toddy is only a winter tipple. It is a mild drink, an absolute nerve soother helping you relax and get a good sleep.
Satan's Circus comes to us from the NoMad Hotel Bar which is located in the 'Tenderloin' neighborhood of New York. In the 19th century, this area was popularly called 'Satan's Circus' due to the concentration of saloons, bars, brothels, and the two cornerstones of the city's fine dining and craft cocktail culture: the great Delmonico's and Jerry Thomas' New York Bar.
Who doesn’t fancy a flip? The term ‘flip’ originated in 1695, when a blend of rum, beer and sugar was heated with a red-hot iron that caused the drink to froth or flip. It was used to describe a class of blended drinks.