Henry VIII has his very own champagne cocktail named after him!
He ascended the throne of England on April 21, 1509.
The Henry VIII was created by a bartender named Henry Besant in 2004 in London, England.
About This Drink
The drink is a curio comprise of two different vodkas, sugar, citrus, absinthe & champagne.
- Citron Vodka
- Pepper Vodka
- Orange garnish
Build this drink in a chilled champagne flute.
Start with the absinthe-soaked sugar cube and pour in a 1/2 oz of each the two flavored vodkas — then top with champagne and garnish with the orange wedge or swath of peel.
- Check out Difford’s Guide’s recipe here.
- TheDrinkShop also has a write-up.
Saturday was a gorgeous day in Western New York and I spent a portion of my afternoon at Bird in Westfield, N.Y.
Bird is located on the back porch at Five & 20 Spirits & Brewing in Westfield and has ties with 1201 Kitchen in Erie, Pa.
The venue itself is a walk-up, open-air kitchen & service counter/bar situated under the spacious pavilion on Five & 20’s back patio.
On Saturday there were two cocktails advertised at the back bar. I’m not sure whether drinks are limited to the daily specialty cocktails Bird creates or whether simple drinks like whiskey & ginger ale can be purchased, but I was there for their suggested beverages anyway and didn’t even think to inquire.
Saturday’s Cocktail Offerings
I went to the Southern Tier Distilling Company yesterday and bought a bottle of Citrus Gin, and made myself this cocktail with Cactus Fruit — AKA prickly pear.
I figure I’ll call it a Stoneman Circle Sour.
A photo from New Year’s Day:
Merry Christmas to me! Thanks, sister!
A Boulevardier that I made a friend last night:
Gin is good, but sometimes you just gotta have bourbon!
From a New York Times article by Tony Cecchini:
The drink is credited to Harry McElhone, the founder and proprietor of Harry’s New York Bar in Paris, and dated to 1927. It is mentioned only glancingly in his book “Barflies and Cocktails,” not in the 300-odd cocktail recipes that make up the bulk of that volume, but rather in a tongue-in-cheek epilogue that follows, recounting the antics of his regular customers.
Cecchini continues on to talk about Erskinne Gwynne, McElhone’s customer who created the drink — and the article gives the history of Gwynne’s version and McElhone’s version and modern twists by present day bartenders. It’s a worthwhile read.
—A write-up by Serious Eats.
—Imbibe Magazine’s recipe.
—Don’t call it a comeback.
—The recipe on Difford’s Guide.
—The Boulevardier and another drink called the 1794 Cocktail!