Feeling Tipsy

The ‘Feeling Tipsy’ cocktail recipe can be dated back to Hugo Ensslin’s 1916 recipes for mixed drinks, published prior to prohibition times. Resurrected by Jim Meehan of PDT in New York, the Cocktail’s base of Laird’s Applejack (an eau de vie which is made from fermented fruit juice, aged in oak casks) has a depth of flavor which is enhanced by the Dom Benedictine (aged cognac which a blend of 27 individual herbs, roots and spices). The house-made addition of creole bitters works harmoniously, creating a drink with serious depth of flavor whilst the fresh acidity ensures you keep coming back for more.