Green herbal liqueur

Sbiten from Alexander Perunov, head bartender of the Sixty Four restaurant, which equally includes honey, meadow herbs, applesauce, ginger juice and vodka. It is unlikely that the bartender's mother bothered with the development of ingredients for a homemade drink, but in this unconventional sbiten they managed to capture the main thing that is characteristic of sbitens in general - that intoxicating smell, as if in the entryway of a village house they were raking grass that had lain in the sun with a rake. And another important quality of this drink - it gives a crazy charge of thermal energy.

The cocktail 'Pharmacy' is an elegant and mystical drink inspired by the traditions of ancient apothecaries who created healing tinctures and elixirs. Its base is a green herbal liqueur that offers rich notes of fresh herbs, complemented by cool minty softness. Cognac adds depth and nobility to the composition, creating a harmonious blend of flavors. This cocktail is perfect for cozy evenings when one wants to enjoy soft herbal freshness with hints of spice. Preparation requires careful mixing of ingredients and thorough filtering to achieve crystal clarity and perfect flavor balance. 'Pharmacy' is not just a drink but a true gastronomic ritual that reveals the secrets of classic European recipes.

The cocktail 'Cranberry Thoughts' is a refined drink that combines the freshness of forest aromas and the tartness of cranberries. Its origin traces back to Russian culinary traditions where forest ingredients like birch and cranberry have always held a special place. This cocktail has a rich sweet-and-sour flavor enriched with notes of lemon and herbal liqueur, while gin adds an exquisite depth. Cranberry juice makes the drink smoother, and birch syrup adds natural sweetness. Serving it with birch leaves emphasizes its connection to Russian forests and adds extra aesthetics. 'Cranberry Thoughts' is perfect for meditation and soulful conversations, creating an atmosphere of coziness and mystery. This cocktail is a true hymn to nature and Russian traditions, embodying tranquility and harmony.

Some call this cocktail the "Sand Martin", believing that it is named after the sand martin, which is called that in English. But the drink is of South American origin, which dots the i's and crosses the t's : it is a tribute to General José de San Martin, a hero of the war for the independence of the Spanish colonies in Latin America.

Today's classic Sazerac is made with cognac and whiskey, although for a time in New Orleans, the birthplace of the cocktail, it was made only with whiskey, and with cognac - by special request. So the "Golden Sazerac " can be considered the New Orleans version.

This is a whiskey-based variation of the Daisy cocktail: it was first mentioned in the book "New and Improved Bartender's Manual" in 1882. It was written by Harry Johnson - he is another (after Jerry Thomas) father of American bar traditions.

The recipe for this "jewel" (that's how the word is translated from French) first appeared in the book by the classic American bartender Harry Johnson, "New and Improved Bartenders' Manual", which went through four editions at the end of the 19th century . Johnson most likely also invented the cocktail.