Orgeat, a delicate blend of almond oil and rosewater combined as an elixir destined for great things! Many people think of the tiki cocktail Mai Tai when you mention Orgeat however we would like to introduce you to an autumnal cocktail created by Giuseppe Gonzalez owner of the Suffolk Arms, Wilks & Wilson’s first NYC customer! Giuseppe has altered the universe with his base ingredient of Angostura bitters in this cocktail! Full of depth and richness, this cocktail is sure to please and be a favorite!
1 oz. Angostura bitters
1 oz. W & W orgeat
¾ oz. fresh lemon juice
½ oz. rye whiskey (100 proof preferred)
Tools: shaker, strainer
Combine ingredients in a shaker and fill with ice. Shake well to chill; strain into a chilled glass.
Today was a day like any other, I had some extra spirits from a party so I thought I would play with one of the recipes from the Wilks & Wilson Recipe book! The Clover Club cocktail caught my eye mostly because I am not typically a Gin Gal but I had some Gin on hand so I thought I would give it a go!
1 1/2 oz gin
3/4 oz lemon juice
1/2 oz W & W Raspberry Gomme
1/2 oz dry vermouth
1/2 egg white
Shake without ice for 30 seconds. Add ice and shake until cold. Enjoy!
Here’s my take on the cocktail: A chilled fusion with “back of the throat” heat from the gin. I loved the sweet/tart flavor that you get with the lemon juice and W & W Raspberry Gomme. The frothy cloud of glory on top from the egg white makes you take your time sipping this concoction…..to avoid the mustache of course! All together this gorgeous pale pink (grownup) parfait took under a minute to make. I would serve this all year long and especially as a dessert cocktail with something as simple as a plain cheesecake!
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