Sugar Free Castle Habour Special

The Sugar Free Castle Habour Special is a refreshing and fruity drink that is sure to please the pallete.  The Sugar Free Castle Habour Special comes to us from originally from 1928 and was first referenced in The Gentleman’s Companion*, by Charles H. Baker, Jr.

While the cocktail calls for an aged rum, we swapped it out for a spiced rum. It still tasted great. I’m sure with an aged rum, it would have a little less spice and a little more woody richness, but combined with the citrus of the lime, the unmistakeable pineapple flavor, and the grenadine, I’m sure it will be equally delicious.

Sugar Free Coquito

The Sugar Free Coquito is something we stumbled upon when investigating milk substitutes.  Why replace milk? Carbs.  They don’t have much, but they do exist.  We usually use heavy cream in lieu of actual milk, but that can add a viscosity that can be a little overwhelming if more than an ounce is called for.

Also, there are cocktails that call for 4 ounces of milk, which obviously rules out using the heavy cream.

Sugar Free Aviation Cocktail

It was only a matter of time before the Sugar Free Aviation Cocktail was mixed after we made our Sugar Free Maraschino Liqueur!

The Sugar Free Aviation Cocktail is an old one that dates back to 1916, where it was first published in Recipes for Mixed Drinks, by Hugo Ensslin.  It was also later published in the Savoy Cocktail Book, where it inexplicably omits the (IMHO) very necessary Creme de Violette.  It’s also rumored that it was named because it’s color resembles that of the sky.

Sugar Free Imperial Fizz (aka the Whiskey Fizz)

The Sugar Free Imperial Fizz (aka the Whiskey Fizz), is a slight twist on the regular recipe.  Normally, light rum is not included at all, but we found this variation on Drinksmixer, which we thought really added a nice nuance of fruitiness to the drink.

The Sugar Free Magnolia Blossom

The Sugar Free Magnolia Blossom is another classic cocktail adapted from the Savoy Cocktail Book, which if you haven’t heard us rave about it already, is a definite go-to book for vintage cocktail recipes.

Also, when trying to research a little history on the Sugar Free Magnolia Blossom, we came across another blog called Savoy Stomp.  Really impressive that a group of folks would try and work their way through the entire book, one cocktail at a time!  The Savoy Stomp lists the origins of the Magnolia Blossom as:

The Sugar Free Tom Collins

The Sugar Free Tom Collins Cocktail is as refreshing as it is delicious.  This beauty, first written about back in 1876 by the famous bartender, Jerry Thomas, has a little history behind it.

It’s believed that Jerry Thomas based this drink of the Great Tom Collins Hoax of 1874, which is described on wikipedia. Here is an excerpt:

Sugar Free Angostura Fizz

The Sugar Free Angostura Fizz, also known as the Trinidad Fizz comes to us via the Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas, by Brad Thomas Parsons.

The text of the book states that the original recipe that this was adapted from appeared in the “Special Drinks for the Soda Fountain and Other Recipes” section of the 1908 Dr. Siegert’s Angostura Bitters recipe booklet, but did not reach much fame until included in the famous Baker’s 1946 book The Gentleman’s Companion: Volume 2.

The Sugar Free Wild Hibiscus Sour

The Sugar Free Wild Hibiscus Sour is adapted from the recipe posted over at BarNoneDrinks.com.  As the Sugar Free Hibiscus Syrup was one of our earlier creations, it is quite refreshing to come up with another use for it other than our Sugar Free Royale with Ease!