Brian Hart Hoffman is our go-to expert for everything cocktail.

 

 

 

 

A lifestyle expert, collector of antique and vintage barware, author of the drinks-sensational book

THE COUPE,

who also just happens to bake up a storm, he knows a thing or two about cocktails!

 

You may remember meeting him HERE >

 

 

And falling in love with his French bar cart!

 

 

 

 

Inspired by his love of all things “drinks” related, and his chic bar cart,

 

 I curated this selection of antique and vintage barware

for you to be the chicest host or hostess in town.

 

1.Antique Sterling English Estate Wine Funnel | 2. Vintage Silver Cut Crystal Claret Jug | 3. Antique Tufts Silver Pitcher | 4. Set of Decanter Labels.

5. Large English Silver Champagne Magnum Coaster | 6. Vintage French Champagne Bucket and Toasting Goblets| 7. Antique Twisted Handle Olive Fork | 8.Edwardian English Silver Olive Fork

 

Antique & Vintage Sterling and Silver Plate Decanter Labels

 

 

 

I’m sharing this delicious cocktail made with Bourbon

from Brian’s book THE COUPE.

Because Bourbon is more popular than ever right now.

 

 

{ Don’t let the name fool you. I know it’s not fall.

But really? This warming cocktail is a hit anytime of year. }

 

Especially now in January, when we could all use a little pick up to beat the winter chill.

 

 

 

 

FALL CLASSIC
Gramercy Tavern, New York, New York

Makes 1 serving

Bourbon (1 oz)
Calvados Apple Brandy (1 oz)
Fresh apple cider (1 oz)
Thyme Simple Syrup (1?2 oz.) – See recipe below
Fresh lemon juice (1?2 oz.)
Angostura Bitters Garnish: dried or fresh apple slices (1 dash)

In a cocktail shaker filled with ice, add bourbon, brandy, cider, Thyme Simple Syrup, lemon juice, and bitters. Shake to combine, and strain into a coupe glass. Garnish with apple slices, if desired.

THYME SIMPLE SYRUP

Makes about 1?2 cup

1/2 cup Sugar
1/2 cup Water
Fresh thyme – about 15 sprigs

In small saucepan, bring sugar and water to a boil over medium heat, swirling pan to help prevent burning and form syrup. Remove from heat. Add thyme sprigs, and steep until syrup is completely cooled; a clear thyme flavor should come through. Remove and discard thyme pieces. Keep the syrup in the refrigerator.

 

Sounds delicious? non?

 

You can buy Brian’s book THE COUPE HERE >

à votre santé!

à bientôt

 

If you want to romance your Home and Garden with antique and vintage treasures to make you smile each time you come home, visit our shop FrenchGardenHouse.