cocktail.rb

class Cocktail < ActiveRecord::Base
  has_many :proportions
  has_many :ingredients, through: :proportions

  def self.new_from_book(recipe)
    troublesome = ["Jules Bergeron, Trader Vic’s Bartenders Guide, 1972","George Kappeler, Modern American Drinks, 1895"]
    if troublesome.include?(recipe.last)
      recipe.last.prepend("-")
    end

    # Seriously unicode...
    recipe.last.gsub!("-", "-")

    unless recipe.last.start_with?("-")
      index = recipe.index {|x| x.start_with?('—')}
      dependencies = recipe[index + 1..-1]
      recipe = recipe[0..index]
    end

    name = recipe.shift
    description = recipe.shift
    source = recipe.pop
    ingredients = recipe.take_while {|line| line =~ /^(.)?\d/}
    instructions = recipe.drop_while {|line| line =~ /^(.)?\d/}
    recipe = create(name: name, description: description, instructions: instructions.join(". "), source: source)
    Ingredient.new_from_list(recipe, ingredients)
  end
end

ingredient.rb

class Ingredient < ActiveRecord::Base
  has_many :proportions
  has_many :cocktails, through: :proportions

  def self.new_from_list(cocktail, ingredients)
    ingredients.each do |ingredient|
      amount, name = ingredient.scan(/^(.*? (?:oz.|dashes|dash|barspoon|Slices|tsp.)?) ?((?:Mint)?.*?(?:Leaves|Cube|Egg)?)$/).flatten
      name.gsub!("Hendricks Gin", "Hendrick's Gin")
      name.gsub!("Hendrick’s Gin", "Hendrick's Gin")
      name.gsub!("Amaro Ciociara", "Amaro Ciociaro")
      name.gsub!("Angostura bitters", "Angostura Bitters")
      name.gsub!("Bärenjäger Honey Liqueur", "Bärenjäger")
      name.gsub!("Laird’ s Bonded Apple Brandy", "Laird’s Bonded Apple Brandy")
      name.gsub!("Elijah Craig 12-Year-Old Bourbon Whiskey", "Elijah Craig 12-Year-Old Bourbon")
      name.gsub!("Fee Brothers Whiskey Barrel Aged Bitters", "Fee Brothers Whiskey Barrel-Aged Bitters")
      name.gsub!("Fernet Branca", "Fernet-Branca")
      name.gsub!("Marie Brizard White Crème De Cacao.", "Marie Brizard White Crème De Cacao")
      name.gsub!("Red Jacket Orchard Apple Cider", "Red Jacket Orchards Apple Cider")
      name.gsub!(/Rhum Clément V.S.O.P$/, "Rhum Clément V.S.O.P.")
      name = name.titleize
      i = where(name: name.strip).first_or_create(name:name.strip)
      i.proportions.create(amount:amount, cocktail: cocktail)
    end
  end
end

pdt_recipes.txt

#8

Numerologist and barman Daniel Eun chose the name “#8” for the number of months Don Julio Reposado is aged and the number of his favorite basketball player, Kobe Bryant.

2 oz. Don Julio Reposado Tequila

.75 oz. Lustau Palo Cortado Sherry

.5 oz. Bärenjäger Honey Liqueur

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Daniel Eun, Fall 2008




#3 CUP

“#3 Cup” refers to the base spirit of the bottled Pimms cocktails. There used to be many: #2 was scotch, #3 was brandy, #4 was rum, #5 was rye whiskey, and #6 was vodka. All that remains in the United States is the gin-based #1 Cup.

1 oz. Hine V.S.O.P. Cognac

1 oz. House Ginger Beer

.75 oz. Martini Sweet Vermouth

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Cherry Heering

.5 oz. Lemon Juice

4–5 Mint Leaves (plus 1 sprig for garnish)

2 Slices Cucumber (do not peel)

2 Slices Orange (reserve 1 for garnish)

Muddle the mint, cucumber, and orange slice

Add everything else, then shake with ice and strain

into a chilled Collins glass filled with ice

Garnish with a mint sprig and an orange slice

—Gerry Corcoran, Spring 2009


212

The founders of New York’s Contemporary Cocktails found the perfect balance using Manhattan’s historic telephone prefix as the proportions for this drink.

2 oz. Partida Reposado Tequila

2 oz. Ruby Red Grapefruit Juice

1 oz. Aperol

Shake with ice and strain into a chilled Collins glass

filled with ice

Garnish with an orange twist

—Aisha Sharpe and Willy Shine, New York, 2008




20TH CENTURY

This cocktail was credited to C. A. Tuck and named after the 20th Century Limited luxury train that traveled between New York City and Chicago from 1902 to 1967.

1.5 oz. Plymouth Gin

.75 oz. Marie Brizard White Crème de Cacao

.75 oz. Lillet Blanc

.75 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

No garnish

—W. J. Tarling, Café Royale Cocktail Book, 1937


21ST CENTURY

I created this tequila-based 20th Century Cocktail at the Pegu Club with the guidance of Audrey Saunders.

2 oz. Siete Leguas Blanco Tequila

.75 oz. Marie Brizard White Crème de Cacao

.75 oz. Lemon Juice

Shake with ice and strain into a chilled, Pernodrinsed coupe

No garnish

—Jim Meehan, New York, 2007


100 YEAR PUNCH

In Korea, the herbs (ginseng and eleven other spices and roots) used to flavor Bek Se Ju, literally “100-year wine,” are believed to help one live to be 100 years old.

1 oz. Elijah Craig 12-Year-Old Bourbon

1 oz. Bek Se Ju “100-year wine”

.25 oz. Ssal-Yut Rice Syrup

2 dashes Fee Brothers Old Fashion Bitters

Zest the peel of half a tangerine into a mixing glass

Add everything else, then stir with ice and

fine-strain into a chilled rocks glass filled with ice

Top with 1 oz. Q Tonic

Garnish with grated nutmeg

—Daniel Eun, Winter 2008




ABSINTHE DRIP

This is the classic preparation for absinthe, which traditionally ranges from 60% to 68% alcohol by volume. The water helps release the aromatic elements of the spirit and dilutes it to a potable strength.

1.5 oz. Vieux Pontarlier Absinthe

4.5-6 oz. Ice-Cold Filtered Water

1 Sugar Cube

Pour absinthe into a chilled absinthe glass. Place an absinthe spoon over the rim of the glass and set a sugar cube on top of the spoon. Using an absinthe fountain or water carafe, slowly pour or drip icecold water over the sugar cube into the glass. As the dripping water dissolves the sugar cube, watch the “hydrophobic” layer of undiluted absinthe rise to the top of the glass. When the mixture is completely cloudy, the drip should be ready. Stir and serve.

—Jerry Thomas, Bar-Tenders Guide, 1862


AGAINST ALL ODDS COCKTAIL

One quiet Sunday evening in August, we collaborated on this unusual cocktail prepared with wine and spirits based on cane, agave, and grain. It earned its name by defying all drinkmixing logic.

1.5 oz. Bushmills Irish Whiskey

1.5 oz. Channing Daughters Scuttlehole Chardonnay

.5 oz. Rothman & Winter Orchard Apricot

.25 oz. Rhum Clément Creole Shrubb

Stir with ice and strain into a chilled,

Ilegal Reposado Mezcal-rinsed coupe

Garnish with a pansy flower

—Jim/David/Gerry, Summer 2008


ÁGUIL A AZTECA

A Tequila-based Aviation cocktail variation named after the iconic symbol of the strongest Aztec warrior, the eagle.

1.5 oz. Jose Cuervo Tradicional Tequila

1 oz. Honeydew Melon Juice

.25 oz. Canton Ginger Liqueur

.25 oz. Rothman & Winter Crème de Violette

Shake with ice and strain into a chilled coupe

No garnish

—Jim Meehan, Summer 2008


AIRMAIL

Underneath the printed recipe in Here’s How, it states: “It ought to make you fly high.”

1 oz. Banks 5 Island Rum

.5 oz. Lime Juice

.5 oz. Honey Syrup

Shake with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

Garnish with a lime wheel

—W. C. Whitfield, Here’s How, 1941


ALBERT MATHIEU

In 1802, Albert Mathieu, a French mining engineer, proposed a tunnel under the English Channel that eventually led to the Chunnel that now connects England and France.

1.5 oz. Plymouth Gin

.75 oz. Lillet Blanc

.75 oz. Green Chartreuse

1 barspoon St. Germain Elderflower Liqueur

1 dash Regan’s Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Kevin Martin, Boston, 2009


AMERICANO HIGHBALL

Originally called the Milano-Torino, this drink was so popular among American tourists, the Italian barmen renamed it in their honor.

1.5 oz. Carpano Antica Sweet Vermouth

1.5 oz. Campari

Build in a chilled Collins glass

Add ice and top with 2.5 oz. Club Soda

Garnish with half an orange wheel

—Leurs Cocktails Par Antoine, 1932




ALGONQUIN

This drink was named after the historic Manhattan hotel where a number of famous writers, artists, and actors (members of the Algonquin Round Table) gathered for lunch before Prohibition went into effect.

2 oz. Rittenhouse Bonded Rye Whiskey

.75 oz. Dolin Dry Vermouth

.75 oz. Pineapple Juice

Stir with ice and strain into a chilled coupe

No garnish

—Selmer Fougner, Along the Wine Trail, 1935


APEROL SPRITZ

This simple recipe, listed on the back of the Aperol bottle, is one of the most refreshing summer coolers.

2 oz. Aperol

1 oz. Carpenè Malvolti Prosecco

1 oz. Club Soda

.5 oz. Orange Juice

Add everything to a chilled rocks glass, then fill with ice

Stir and garnish with half an orange wheel

—Classic, Spring 2007


APPLE DAIQUIRI

Originally, we spiced the German apple schnapps with Phillips Farm apple spread from the Union Square greenmarket. The spread added complexity, but the recipe here works yearround.

2 oz. Flor de Caña Silver Dry Rum

.75 oz. Lime Juice

.5 oz. Schönauer Apfel Schnapps

.25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

No garnish

—John Deragon, Fall 2007




APPLEJACK RABBIT

Apple brandy cocktails became popular in many of the top cocktail lounges in Manhattan after Pegu Club owner Audrey Saunders persuaded Lisa Laird to distribute her company’s bonded apple brandy in New York.

2 oz. Laird’s Bonded Apple Brandy

.75 oz. Lemon Juice

.75 oz. Orange Juice

.5 oz. Deep Mountain Grade B Maple Syrup

Shake with ice and strain into a chilled coupe

No garnish

—Judge Jr., Here’s How, 1927


APPLE MALT TODDY

I created this warmer for a Greenmarket event with produce from two of our favorite local purveyors: Deep Mountain and Red Jacket Orchards.

2 oz. Red Jacket Orchards Apple Cider

1.5 oz. Chivas Regal 12-Year-Old Blended Scotch Whisky

1 oz. Drouhin Pommeau

.25 oz. St. Elizabeth Allspice Dram

1 barspoon Deep Mountain Grade B Maple Syrup

Heat everything and serve in a pre-warmed heatproof mug

Garnish with a cinnamon stick

—Jim Meehan, Fall 2009


APRICOT FLIP

This rich fall flip was created right after Orchard Apricot was released in the U.S. The stone fruit liqueur marries perfectly with Cognac.

2 oz. Hine V.S.O.P. Cognac

.75 oz. Rothman & Winter Orchard Apricot

.5 oz. Simple Syrup

1 Whole Organic Egg

Dry-shake, then shake with ice and strain into a chilled fizz glass

Garnish with grated nutmeg

—John Deragon, Fall 2007


ARCHANGEL

Michael and Richie named this cocktail after the Archangel Gabriel following a spirited conversation about Argentinean soccer legend Gabriel Batistuta.

2.25 oz. Plymouth Gin

.75 oz. Aperol

2 Slices Cucumber

Muddle the cucumber and Aperol in a mixing glass

Add gin and ice, then stir and fine-strain into a chilled coupe

Garnish with a lemon twist

—Michael McIlroy & Richard Boccato, New York, 2006


ASTORIA BIANCO

I created this Astoria cocktail variation at Gramercy Tavern after acquiring a copy of Albert Stevens Crockett’s Old Waldorf Bar Days.

2.5 oz. Tanqueray Gin

1 oz. Martini Bianco Vermouth

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Jim Meehan, New York, 2005




AVIATION

It’s thought that this azure-colored drink, created during the dawn of commercial aviation, may have been named after the ships that flew above the clouds.

2 oz. Beefeater Gin

.75 oz. Lemon Juice

.5 oz. Luxardo Maraschino Liqueur

.25 oz. Rothman & Winter Crème de Violette

Shake with ice and strain into chilled coupe

No garnish

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


BEACHBUM

John Deragon created this cocktail in honor of Jeff “Beachbum” Berry, whose books have resurrected tiki culture in the 21st century.

1 oz. Mount Gay Eclipse Amber Rum

1 oz. Flor de Caña Silver Dry Rum

1 oz. Pineapple Juice

.75 oz. Lime Juice

.5 oz. Rothman & Winter Orchard Apricot

.5 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled tiki mug filled with ice cubes

Garnish with an orange-cherry flag and an umbrella

—John Deragon, Winter 2007




BEER AND A SMOKE

I spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.

1 oz. Sombra Mezcal

.75 oz. Lime Juice

1 dash The Bitter Truth Celery Bitters

4 dashes Cholula

Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper

Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest

—Jim Meehan, Spring 2009


BEER CASSIS

In the 1930s, aperitif cocktails such as the Byrrh Cassis, which this cocktail was based on, were commonly enjoyed in sidewalk cafés of cosmopolitan European cities.

1 oz. Dubonnet Rouge

.25 oz. Theuriet Cassis

Stir with ice and strain into a chilled white wine glass

Top with 6 oz. Brooklyn Brewery Local 1

Garnish with a lemon twist

—Jim Meehan, Spring 2008


BEE’S KNEES

In the 1930, when Frank Meier was tending the Ritz bar in Paris and creating simple, sophisticated cocktails like this one, calling something the Bee’s Knees was quite a compliment.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.75 oz. Honey Syrup

Shake with ice and strain into a chilled coupe

No garnish

—Frank Meier, The Artistry of Mixing Drinks, 1937




BEE’S SIP

The sake balances the chamomile and elderflower in my saketini, which was inspired by Kenta Goto’s Yokahama Romance.

2.5 oz. Chamomile-Infused Barsol Quebranta Pisco

1 oz. Masumi “Okuden” Junmai Sake

.5 oz. Bärenjäger Honey Liqueur

Stir with ice and strain into a chilled St. Germain Elderflower Liqueur-rinsed coupe

Garnish with a lemon twist

—Jim Meehan, Spring 2008

Chamomile-Infused Barsol Quebranta Pisco

1 750-ml bottle Barsol Quebranta Pisco

.5 oz. In Pursuit of Tea Chamomile Flowers

Combine the tea and Pisco in a nonreactive container. Infuse for 15 minutes at room temperature

Fine-strain and bottle

Yields approx. 24 oz.




BENTON’S OLD-FASHIONED

The crossroad of haute barnyard and barroom: Don Lee combined one of the finest pork products with one of our favorite bourbons.

2 oz. Benton’s Bacon Fat-Infused Four Roses Bourbon

.25 oz. Deep Mountain Grade B Maple Syrup

2 dashes Angostura Bitters

Stir with ice and strain into a chilled rocks glass filled

with one large cube

Garnish with an orange twist

—Don Lee, Winter 2007

Benton’s Bacon Fat-Infused

Four Roses Bourbon

1.5 oz. Benton’s Bacon Fat

1 750-ml bottle Four Roses Bourbon

On low heat, warm bacon fat in a small saucepan. Stir until it melts, about 5 minutes. Combine the molten fat and bourbon in a large nonreactive container and stir. Infuse for 4 hours, then place the container in the freezer for 2 hours.

Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth, and bottle

Yield: approx. 24 oz.


BERLIONI

Gonçalo created this Negroni variation, inspired by Chad Solomon’s Cynar-accented Bensonhurst, in 2004, while working at the Victoria Bar in Berlin.

1.5 oz. Tanqueray Gin

.75 oz. Cynar

.5 oz. Noilly Prat Dry Vermouth

Stir with ice and strain into a chilled rocks glass filled with one large cube

Garnish with an orange twist

—Gonçalo de Sousa Monteiro, Berlin, 2004




BETSY ROSS

In 1776, Elizabeth Griscom Ross—known as Betsy—was commissioned by George Washington, Robert Morris, and George Ross (her husband’s uncle) to sew the country’s first flag.

2 oz. Pierre Ferrand Ambre Cognac

.75 oz. Dow’s Ruby Port

.5 oz. Grand Marnier

2 dashes Angostura bitters

Stir with ice and strain into a chilled coupe

Garnish with grated nutmeg

—Crosby Gaige, Cocktail Guide and Ladies Companion, 1941


BETULA

This drink is like sipping birch beer, hence the name “betula,” which is Latin for birch.

1 oz. Birch-Infused Rittenhouse Bonded Rye Whiskey

1 oz. Matusalem Gran Reserva Rum

.5 oz. Lemon Juice

.5 oz. Deep Mountain Grade B Maple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a star anise pod

—John Deragon, Fall 2007

Birch-Infused Rittenhouse

1.7 oz. Birch Bark

750 ml Rittenhouse Bonded Rye Whiskey

Combine the birch bark and rye whiskey in a nonreactive container. Infuse for 12 hours at room temperature

Fine-strain and bottle

Yield: approx. 24 oz.


BIJOU

French for “jewel,” some believe the colors of the three primary ingredients represent precious stones: gin (diamond), sweet vermouth (ruby), and Green Chartreuse (emerald).

1 oz. Tanqueray Gin

1 oz. Dolin Sweet Vermouth

1 oz. Green Chartreuse

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a cherry and a lemon twist

—C. F. Lawlor, The Mixicologist, 1895


BIZET

A Champagne Americano of sorts, named after the gifted 19thcentury French opera composer who wrote the score to Carmen.

1.5 oz. Shinn Estate Rosé

.5 oz. Luxardo Bitter

.5 oz. Amaro Ciociaro

Stir with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

Garnish with a flamed orange twist

—David Slape, Spring 2008


BLACKBEARD

When Daniel Eun ended up with more blackberries on his chin than in his mouth during recipe testing, we titled it the Blackbeard.

1.5 oz. Beefeater Gin

.75 oz. Krogstad Aquavit

.75 oz. Pineapple Juice

.5 oz. Lemon Juice

.5 oz. Agave Syrup

4 Blackberries

Muddle the blackberries, then add the rest of the ingredients and dry-shake Pour unstrained into a chilled rocks glass filled with pebble ice

Garnish with a mint sprig

—Daniel Eun, Summer 2008


BLACK FLIP

This drink was inspired by the chapter on flips in Wayne Curtis’s excellent book And a Bottle of Rum: A History of the New World in Ten Cocktails.

2 oz. Brooklyn Black Chocolate Stout

1.5 oz. Cruzan Black Strap Rum

.5 oz. Demerara Syrup

1 Whole Organic Egg

Add everything to a mixing glass and swirl to decarbonate beer

Dry-shake, then shake with ice and strain into a chilled fizz glass

Garnish with grated nutmeg

—Jim Meehan, Winter 2007




BLACK JACK

In 2009, Gonçalo de Sousa Monteiro lead a delegation of bartenders from Berlin who mixed a selection of original recipes and classics at PDT.

1.5 oz. Pierre Ferrand Ambre Cognac

.5 oz. Clear Creek Kirschwasser

.5 oz. 9th Street Alphabet City Coffee Concentrate

.25 oz. Demerara Syrup

Shake with ice and strain into a chilled coupe

Garnish with three cherries on a pick

—Jacques Straub, Drinks, 1914

9th Street Alphabet City Coffee Concentrate

80 oz. Filtered Water

.5 lb. Coarse-Ground 9th Street Alphabet City Coffee Blend

Steep for 12 hours at room temperature using a Toddy Coldbrew System

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 68 oz.


BLACKSTAR

The Blackstar was created with Smirnoff Black, a full-bodied vodka that isn’t available in the U.S., and named after the whole star anise pod that floats on the surface as an aromatic garnish.

2 oz. Smirnoff Black Vodka

.75 oz. Lime Juice

.75 oz. Grapefruit Juice

.25 oz. Borsci Sambuca

.25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a star anise pod

—Jim Meehan, New York, 2007


BLACK THORN (ENGLISH)

The sloe berries used to produce Plymouth Sloe Gin are harvested from blackthorn bushes that grow uncultivated throughout England.

1.5 oz. Plymouth Gin

.75 oz. Plymouth Sloe Gin

.75 oz. Carpano Antica Sweet Vermouth

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—The Sideboard Manual, 1900


BLACK THORN (IRISH)

Although this drink wasn’t named after the Irish whiskey (which was launched in 1934), the higher proportion of malt whiskey in Black Bush gives it the body to stand up to the absinthe and bitters.

2 oz. Black Bush Irish Whiskey

1 oz. Dolin Dry Vermouth

2 dashes Angostura Bitters

Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe

Garnish with a lemon twist

—Harry Johnson, Bartender’s Manual, 1900





BLACK THORN ROSE

To enhance the primary botanical in Hendrick’s Gin, David came up with this roseaccented variation on the classic that employs Lillet Rouge, Dubonnet’s Bordelaise brethren.

2 oz. Hendrick’s Gin

.5 oz. Plymouth Sloe Gin

.5 oz. Lillet Rouge

1 barspoon Mymoune Rose Syrup

Stir with ice and strain into a chilled coupe

No garnish

—David Slape, Spring 2009


BLINKER

Ted Haigh’s Vintage Spirits and Forgotten Cocktails jump-started the classic cocktail renaissance in 2004 by featuring lost drinks such as the Blinker.

2 oz. Wild Turkey Rye Whiskey

1 oz. Grapefruit Juice

.25 oz. Simple Syrup

1 barspoon Bonne Maman Raspberry Preserves

Shake with ice and strain into a chilled coupe

No garnish

—Patrick Gavin Duffy, Official Mixer’s Manual, 1934




BLOOD AND SAND

Named after the 1922 Rudolph Valentino movie of the same name, this recipe originally called for equal parts of each ingredient.

1.5 oz. Famous Grouse Blended Scotch Whisky

.75 oz. Orange Juice

.5 oz. Cherry Heering

.5 oz. Carpano Antica Sweet Vermouth

Shake with ice and strain into chilled coupe

No garnish

—Harry Craddock, The Savoy Cocktail Book, 1930


BOBBY BURNS

Robert Burns is widely regarded as Scotland’s national bard. Like many of the world’s greatest authors, he has a cocktail named after him.

2 oz. Benromach 12-Year-Old Single Malt Scotch Whisky

.75 oz. Martini Sweet Vermouth

1 barspoon Bénédictine

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Fancy Drinks, 1902


BRANDY CRUSTA

The granddaddy of the Sidecar was first served by Joseph Santini of the New Orleans Exchange Bar in the middle of the 19th century.

2 oz. Hine V.S.O.P. Cognac

.75 oz. Lemon Juice

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Marie Brizard Orange Curaçao

Shake with ice and strain into a chilled, sugarrimmed wine glass filled with an entire lemon and orange peel

—Jerry Thomas, Bar-Tender’s Guide, 1862




BRAZILIAN TEA PUNCH

Michael prepared a lemongrass syrup to brighten up the tea infusion in this southeastern spin on the Ti Punch, which is traditionally prepared with rhum agricole.

2 oz. Sencha Green Tea-Infused Leblon Cachaça

1 barspoon Lemongrass Syrup

1 Lime Disc (silver-dollar-size twist cut straight off the side of a lime to retain a little flesh with the peel)

Squeeze the lime disc on both sides to get all the oil from the peel and juice from the flesh into a chilled rocks glass

Add the rest of the ingredients and pebble ice

Swizzle, then top with more pebble ice and swizzle again

No garnish

—Jim Meehan & Michael Klein, Spring 2010

Green Tea-Infused Leblon Cachaça

1 750-ml bottle Leblon Cachaça

1 oz. In Pursuit of Tea Sencha Green Tea

Combine the cachaça and tea in a nonreactive

container. Infuse for 20 minutes at room temperature

Fine-strain and bottle

Yield: approx. 25 oz.

Lemongrass Syrup

32 oz. Simple Syrup

8 oz. Chopped Lemongrass

Combine ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and simmer for 10 minutes, stirring occasionally. Remove from heat and steep for 10 minutes

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 26 oz.




BREWER’S BREAKFAST

The grainy immature whiskey and creamy sake sweetened with Galliano reminded me of a brewer’s morning dram, so I added a few Honey Nut Cheerios.

2 oz. Masumi Arabashiri Sake

1 oz. Glen Thunder Corn Whiskey

.25 oz. Galliano L’Autentico

Stir with ice and strain into a chilled coupe

Garnish with 8 Honey Nut Cheerios on a cocktail pick

—Jim Meehan, Spring 2010




BROOKLYN

If it wasn’t for Amer Picon, a bitter that isn’t imported to the U.S., the Brooklyn cocktail may have become more popular than the Manhattan in its own borough.

2 oz. Rittenhouse Bonded Rye Whiskey

.75 oz. Dolin Dry Vermouth

.25 oz. Luxardo Maraschino Liqueur

.25 oz. Amer Picon

Stir with ice and strain into a chilled coupe

No garnish

—Jack Grohusko, Jack’s Manual, 1910


BRONX

The Bronx was named after the zoo, not the borough, and was one of the most popular drinks of its time.

2 oz. Beefeater Gin

.75 oz. Orange Juice

.5 oz. Dolin Dry Vermouth

.5 oz. Carpano Antica Sweet Vermouth

Shake with ice and strain into chilled coupe

No garnish

—William Boothby, The World’s Drinks and How to Mix Them, 1908


BROWN BOMBER

I substituted Tennessee Whiskey for gin in the recipe for the White Negroni and named it after Joe Louis, nicknamed the Brown Bomber of Detroit.

2 oz. George Dickel No. 12 Tennessee Whisky

.75 oz. Lillet Blanc

.5 oz. Suze

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jim Meehan, Spring 2008




BROWN DERBY

Dale DeGroff attributes the Brown Derby Cocktail, named after the famous hat-shaped restaurant in Hollywood, to Buzza's rare bar book.

2 oz. Maker’s Mark Bourbon

1 oz. Grapefruit Juice

.75 oz. Honey Syrup

Shake with ice and strain into a chilled coupe

No garnish

—Buzza and Cardozo, Hollywood Cocktails, 1930’s


BUBBALOO

López used peach-flavored Bubblicious Burst, or Bubbaloo Durazno as it’s called in Mexico, as his inspiration for this Peruvian brandy-based treat.

2.25 oz. Macchu Pisco

.5 oz. Carpano Antica Sweet Vermouth

.5 oz. Rothman & Winter Orchard Apricot

3 dashes Peruvian Amargo Bitters

Stir with ice and strain into a chilled coupe

No garnish

—Euclides López, Spring 2009


BUONA NOTTE

After tasting Eben Freeman’s Walnut Cognac at Tailor, John Deragon came up with this punchy old-fashioned, whose name suggests its effect on the casual imbiber.

2 oz. Walnut-Infused Hine V.S.O.P. Cognac

.5 oz. Yellow Chartreuse

.25 oz. Amaro Ciociaro

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with an orange twist

—John Deragon, Winter 2007

Walnut-Infused Cognac

1 750-ml bottle Hine V.S.O.P. Cognac

4 oz. Raw Walnuts

Toast walnuts in small saucepan at approx. 175° F, turning every 30 seconds. Walnuts are toasted when edges turn brown and black; process will take about 9–10 minutes. Allow walnuts to cool. Combine walnuts with cognac in a large, nonreactive container, then stir, cover, and infuse at room temperature for 48 hours.

Fine-strain and bottle

Yield: approx. 24 oz.




CAFÉ ARROZ

Tequila and horchata, two staples of Mexican cuisine, just happen to work really well in place of vodka and cream in the White Russian cocktail.

2 oz. Horchata

1.5 oz. Gran Centenario Reposado Tequila

.5 oz. Kahlúa

Shake with ice and strain into a chilled coupe

Garnish with grated cinnamon

—Jim Meehan, Spring 2008

Horchata

40 oz. Filtered Water

10 oz. Whole Milk

8oz. UncookedWhite Long-GrainRice

3 Tbsp. Demerara Sugar

.5 tsp. Madagascar Bourbon Vanilla Bean Extract

.5 tsp. Ground Cinnamon

Pour the rice and water into a blender and blend until the rice just begins to break up, about 1 minute. Let the rice and water stand, covered, at room temperature for 12 hours.

Strain the rice water into a pitcher and discard the rice (half of the water will be absorbed by the rice). Add the milk, vanilla extract, cinnamon, and sugar to the rice water and blend until the sugar is integrated. Chill and stir before serving.

Yield: approx. 32 oz.


CAIPIRINHA

According to cocktail historians Jared Brown and Anistatia Miller, “Caipirinha” is a Brazilian word used to describe a “country bumpkin.”

2 oz. Beleza Pura Cachaça

half Lime, quartered

2 barspoons Demerara Sugar (or 2 cubes)

Muddle the lime and sugar

Add the cachaça, then shake with ice and pour unstrained into a chilled rocks glass

No garnish

—Charles Schumann, Tropical Bar Book, 1989


CAPRICE

Abe Marco and Hyman Gale imported fine wine and spirits in Chicago. Their manual includes an extensive wine and spirits overview and a fine collection of classic and unusual concoctions.

1.5 oz. Beefeater Gin

1.5 oz. Dolin Dry Vermouth

.5 oz. Bénédictine

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Hyman and Gale, The How & When, 1940




CAMERON’S KICK

There should be a law against creating great drinks with provocative titles and not including a story. This one is still shrouded in mystery.

1 oz. Famous Grouse Blended Scotch Whisky

1 oz. Jameson Irish Whiskey

.75 oz. Lemon Juice

.5 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled coupe

No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1922


CAVALIER

Before leaving London in 2006, Charlotte Voisey created this Sidecar of sorts, named after the style of door that speakeasies installed to peek at guests before allowing entry.

2 oz. Hine V.S.O.P. Cognac

.75 oz. Lemon Juice

.25 oz. Cointreau

.25 oz. Kassatly Chtaura Orgeat



1 barspoon Bonne Maman

Apricot Preserves

1 dash House Orange Bitters

Shake with ice and strain into a chilled coupe

Twist a lemon peel over the surface and discard

—Charlotte Voisey, New York, 2007


CHAMPAGNE COCKTAIL

I recommend pouring the champagne, then adding the bitters-soaked sugar cube so the wine doesn’t bubble over.

6.5 oz. Moët Imperial Champagne

1 Angostura Bitters-soaked sugar cube

Pour Champagne into a chilled flute

Add sugar cube

Garnish with a spiral lemon twist

—Jerry Thomas, Bar-Tender’s Guide, 1862


CHAMPS-ÉLYSÉES

Craddock doesn’t specify whether the drink should be prepared with yellow or green Chartreuse: I prefer green.

2 oz. Hine V.S.O.P. Cognac

.75 oz. Lemon Juice

.5 oz. Green Chartreuse

.25 oz. Simple Syrup

1 dash Angostura Bitters

Shake with ice and strain into a chilled coupe

Garnish with a lemon twist

—Harry Craddock, The Savoy Cocktail Book, 1930


CHERRY POP

Jane Danger’s cocktail goes down like soda—or pop, as they call it where she grew up in Minnesota.

2 oz. Plymouth Gin

1 oz. Lemon Juice

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Simple Syrup

3 Pitted Cherries (reserve 1 for garnish)

Muddle 2 of the cherries with the simple syrup

Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with the reserved cherry

—Jane Danger, Spring 2009




CHRYSANTHEMUM

Numerous early-20th century cocktails, none more pleasant to sip than this drink, were named after flowers.

2 oz. Dolin Dry Vermouth

.75 oz. Bénédictine

.25 oz. Vieux Pontarlier Absinthe

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


CHIEN CHAUD

After driving past a hot dog stand in Martinique, David Wondrich and I came up with this drink, whose name means hot dog in French.

2 oz. Liquiteria Coconut Water

1.5 oz. J. M. Rhum Blanc

.25 oz. Yellow Chartreuse

2 dashes Angostura Bitters

Shake with ice and strain into a chilled fizz glass filled with ice

Garnish with a lime wheel

—David Wondrich and Jim Meehan, Spring 2008




CINEMA HIGHBALL

Don Lee’s infusion transforms this simple drink into a night out at the movies in a glass.

4.5 oz. Coca-Cola Classic

2 oz. Popcorn-Infused Flor de Caña Silver Dry Rum

Build in a chilled Collins glass filled with ice cubes

No garnish

—Don Lee, Winter 2007

Buttered Popcorn Infused Rum

1 750-ml bottle Flor de Caña Silver Dry Rum

1 oz. Fresh Popcorn

1 oz. Clarified Butter

Combine the popcorn and the rum in a nonreactive container and infuse for 1 hour. Strain through a chinois to remove all solids. Add clarified butter to the popcorn-infused rum, cover, and let infuse for 24 hours at room temperature. Transfer to the freezer and freeze for 4 hours to solidify the butter. Fine-strain and bottle.

Yield: approx. 23 oz.


CLOISTER

The Cloister reads like a cocktail compounded by a 19th-century master. Strangely, it first appeared in the 1970s.

1.5 oz. Tanqueray Gin

.5 oz. Yellow Chartreuse

.5 oz. Grapefruit Juice

.25 oz. Lemon Juice

.25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a grapefruit twist

—Thomas Mario, Playboy’s Host & Bar Book, 1971


CLOVER CLUB

A select group of journalists and socialites, collectively referred to as the Clover Club, commiserated at the Bellevue Stratford Hotel in Philadelphia from the 1880s through the 1920s.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.5oz. Simple Syrup

1 barspoon Bonne Maman Raspberry Preserves

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

No garnish

—Paul Lowe, Drinks, 1909




COCONUT COLADA

In 2006, a guest asked me to make her a Piña Colada at Gramercy Tavern. We didn’t stock Coco López, so I used a scoop of coconut sorbet in place of the rich cream.

2 oz. Flor de Caña Silver Dry Rum

1 oz. Pineapple Juice

.5 oz. Lime Juice

1 scoop Ciao Bella Coconut Sorbet

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Jim Meehan, New York, 2006


CODA

In music, a coda (Italian for “tail”) is a passage that brings conclusion to a particular piece.

1 oz. Pampero Aniversario Rum

1 oz. Neisson Rhum Blanc

1 oz. Lime Juice

.5 oz. St. Elizabeth Allspice Dram

.5 oz. Demerara Syrup

1 Whole Organic Egg

Dry-shake, then shake with ice and strain into a chilled fizz glass

Garnish with grated nutmeg

—Daniel Eun, Spring 2008


CONDIMENT COCKTAIL

A dish prepared with celery and mustard seeds at Gramercy Tavern spawned the idea to mimic the flavors in liquid form.

2 oz. Partida Reposado Tequila

.75 oz. Bénédictine

.5 oz. Lustau Palo Cortado Sherry

.5 oz. Lime Juice

2 dashes Bitter Truth Celery Bitters

1/8 tsp. Gulden’s Spicy Brown Mustard

Shake with ice and fine-strain into a chilled coupe

Garnish with a lime twist

—Jim Meehan, Winter 2009




COFFEE COCKTAIL

How this beverage became known as the Coffee Cocktail is a mystery, but for those who mix drinks in a bar that doesn’t serve coffee, this is a perfect nightcap.

1.5 oz. Martell V.S.O.P. Cognac

1.5 oz. Noval Black Port

.25 oz. Simple Syrup

1 Whole Organic Egg

Dry-shake, then shake with ice and strain into a chilled egg coupe

Garnish with grated nutmeg

—Jerry Thomas, Bar-Tenders Guide, 1887


CONQUISTADOR

Sam wanted to create a “mellow” tequila drink that retained the spirit’s vegetable notes. I suppose that makes him the Conquistador.

1 oz. Matusalem Gran Reserva Rum

1 oz. Siembra Azul Blanco Tequila

.75 oz. Simple Syrup

.5 oz. Lemon Juice

.5 oz. Lime Juice

2 dashes House Orange Bitters

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

No garnish

—Sam Ross, New York, 2008


COSMOPOLI TAN

Dale DeGroff and Toby Cecchini are both credited with popularizing the Cosmo in Manhattan in the late 1980s. Gary Regan believes that Cheryl Cooke, of Miami, created this drink in 1985.

2 oz. Hangar One Buddha’s Hand Vodka

.75 oz. Cointreau

.75 oz. Lime Juice

.5 oz. Lakewood Cranberry Juice

.25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with an orange twist

—Cheryl Cooke, Miami, 1985




CORPSE REVIVER NO. 2

There were two corpse revivers listed in The Savoy Cocktail Book. This one, came with a warning: “four of these taken in swift succession will unrevive the corpse again.”

.75 oz. Plymouth Gin

.75 oz. Cointreau

.75 oz. Lillet Blanc

.75 oz. Lemon Juice

Shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed coupe

No garnish

—Harry Craddock, The Savoy Cocktail Book, 1930




CRANBERRY COBBLER

Cranberries are the last berries available before winter settles in in the Northeast. We used them to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.

2 oz. Beefeater Gin

.75 oz. Lustau East India Sherry

.5 oz. Cranberry Syrup

7 Macerated Cranberries (reserve 3 for garnish)

1 Orange Wheel

1 Lemon Wedge

Add the citrus, cranberries and syrup to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with a mint sprig and three macerated cranberries

—Michael Madrusan and Jim Meehan, Winter 2007

Cranberry Simple

Syrup & Macerated Cranberries

16 oz. Simple Syrup

1 8-oz. bag Cranberries: frozen is fine

Heat the simple syrup until it almost boils, then turn the heat down to medium and add the cranberries. Once the skin of the first few cranberries splits, remove from heat and allow to cool. Bottle a portion of the syrup and reserve the rest to store with the cranberries in the refrigerator.

Yield: approx. 31 oz.


CRIMSON TIDE

A Trinidadian friend of barman Kevin Diedrich introduced him to sorrel, a ginger and clove-spiced hibiscus tea blend, tailor-made for rum drinks.

1.5 oz. Lemon Hart Overproof Rum

1.5 oz. Spiced Sorrel

.75 oz. Lime Juice

.5 oz. Canton Ginger Liqueur

Shake with ice and strain into a chilled Collins glass filled with ice

Top with .75 oz. club soda

Garnish with a lime wheel and a piece of candied ginger

—Kevin Diedrich, Winter 2009

Spiced Sorrel

20 oz. Water

19.5 oz. (roughly 6–7 pieces) Chopped Ginger

4 oz. Superfine Sugar

4 oz. Dried Sorrel Flowers

2 3-inch Cinnamon Sticks

.2 oz. Star Anise Pods

.5 tsp. Cloves

Combine everything in a pan and bring to a boil. Reduce to simmer and simmer for 20 minutes, stirring occasionally Fine-strain, bottle, and store in the refrigerator

Yield: approx 16 oz.




CUZCO

Julie Reiner created this drink when she returned from a tour of Pisco distilleries in Peru with Diego Loret de Mola, the founder of Barsol.

2 oz. Barsol Quebranta Pisco

.75 oz. Aperol

.75 oz. Simple Syrup

.5 oz. Lemon Juice

.5 oz. Grapefruit Juice

Shake with ice and strain into a chilled Clear Creek Kirschwasser-rinsed Collins glass filled with ice

Garnish with a grapefruit twist

—Julie Reiner, Winter 2007




DEATH BED

John Deragon created this cocktail to assuage the aches and pains of a cold that had left him bedridden.

1 oz. Pampero Aniversario Rum

.75 oz. Barbancourt Rhum Blanc

.75 oz. Cherry Heering

.75 oz. Lime Juice

.5 oz. Pineapple Juice

Build in a chilled Collins glass

Fill with pebble ice and swizzle

Add more ice and garnish with a lime wheel and brandied cherries on a pick

—John Deragon, Fall 2008


DAIQUIRI

Charles H. Baker claims his friends Harry Stout and Jennings Cox created the Daiquiri in a village of the same name situated outside the Bacardi plant in Santiago de Cuba.

2 oz. Banks 5 Island Rum

.75 oz. Lime Juice

.75 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Jacques Straub, Drinks, 1914


DE LA LOUISIANE

There is no better book about the cocktails of New Orleans than Arthur’s. It provides half a dozen house specialties, including this Manhattan variation with a Creole soul.

2 oz. Wild Turkey Rye Whiskey

.75 oz. Dolin Sweet Vermouth

.75 oz. Bénédictine

3 dashes St. George Absinthe

3 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with three brandied cherries on a pick

—Stanley Clisby Arthur, Famous New Orleans Drinks, 1937




DESERT ROSE

Artemio Vásquez created this floral gin sour for his beloved wife, Juana Rosa.

2 oz. Rose-Infused Plymouth Gin

.75 oz. Lemon Juice

.5 oz. Perfect Purées of Napa Valley Prickly Pear Purée

.5 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a pink rose petal

—Artemio Vásquez, Winter 2007

Rose-Infused Plymouth Gin

1 liter Plymouth Gin

1 oz. Dried Rosebud Tea

Combine the gin and tea in a nonreactive container. Infuse for 2 hours at room temperature

Fine-strain and bottle

Yield: approx. 33 oz.


DESHLER

This stout Manhattan variation was named after lightweight boxer Dave Deshler.

1.5 oz. Rittenhouse Bonded Rye Whiskey

1 oz. Dubonnet Rouge

.25 oz. Cointreau

2 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Hugo Enslin, Recipes for Mixed Drinks, 1916


DEWEY D.

Don Lee crafted this Manhattan variant for Chef Wylie Dufresne’s father, Dewey, who was an outspoken champion of sherry long before it became a popular staple behind Manhattan cocktail bars.

2 oz. Old Overholt Rye Whiskey

.75 oz. Lustau East India Sherry

.5 oz. Aperol

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Don Lee, Spring 2008




DIAMONDBACK

According to Bottoms Up, the Diamondback hailed from the lounge of the same name in the Lord Baltimore Hotel.

2 oz. Rittenhouse Bonded Rye Whiskey

.5 oz. Laird’s Bonded Apple Brandy

.5 oz. Yellow Chartreuse

Stir with ice and strain into a chilled coupe

No garnish

—Ted Saucier, Bottoms Up, 1951


DONIZETTI

David Slape named his cocktail after Gaetano Donizetti, a 19th-century Italian bel canto opera composer.

2 oz. Tanqueray Gin

.25 oz. Amaro Ciociaro

.25 oz. Rothman & Winter Orchard Apricot

Stir with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

Garnish with a lemon twist

—David Slape, Winter 2007




DRY COUNTY COCKTAIL

This cocktail was inspired by a distant memory of Jonny’s friend’s dad, who used to drink dry George Dickel Manhattans.

2 oz. George Dickel No. 12 Tennessee Whisky

1 oz. Dolin Dry Vermouth

.5 oz. Canton Ginger Liqueur

2 dashes The Bitter Truth Lemon Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jonny Raglin, San Francisco, 2007


DUBOUDREAU COCKTAIL

Seattle-based mixologist Jamie Boudreau created a Fernet and elderfloweraccented rye cocktail called the Cooper Cocktail. I added Dubonnet and named it after him.

2 oz. Rittenhouse Bonded Rye Whiskey

.75 oz. Dubonnet Rouge

.25 oz. Fernet-Branca

.25 oz. St. Germain Elderflower Liqueur

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jim Meehan, Spring 2009


DULCE DE LECHE

Rum raisin ice cream was my inspiration for this rich flip.

1.25 oz. Don Julio Añejo Tequila

.75 oz. Toro Albalá Pedro Ximénez

.5 oz. Heavy Cream

1 Whole Organic Egg

Twist a grapefruit peel into a mixing tin

Add everything else and dry-shake. Shake with ice and strain into a chilled coupe

Garnish with grated cinnamon

—Jim Meehan, Winter 2008




EAST INDIA COCKTAIL

In his ultra-rare Bartenders’ Manual, Johnson writes, “This drink is a great favorite with the English living in the different parts of East India.”

1.75 oz. Martell V.S.O.P. Cognac

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Pineapple Juice

.25 oz. Pampero Aniversario Rum

2 dashes House Orange Bitters

Shake with ice and strain into a chilled coupe

Garnish with an orange twist

—Harry Johnson, Bartender’s Manual, 1900




EAST VILLAGE ATHLETIC CLUB COCKTAIL

In Bottoms Up, Ted Saucier attributed the Last Word to the Detroit Athletic Club. We tinkered with the recipe and named it after our neighborhood.

1.5 oz. Siembra Azul Blanco Tequila

.75 oz. Lemon Juice

.5 oz. Yellow Chartreuse

.5 oz. Grand Marnier

Shake with ice and strain into a chilled coupe

No garnish

—Jim, John, Don, Spring 2008


ECLIPSE COCKTAIL

To commemorate the rare occurrence, ancient Aztecs used to serve fermented agave to their victims before sacrificing them to the gods.

2 oz. El Tesoro Añejo Tequila

.75 oz. Aperol

.75 oz. Cherry Heering

.75 oz. Lemon Juice

Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe

Garnish with a lemon twist

—Leo Robitsheck, New York, Winter 2009


EDGEWOOD

According to Greg, “I thought the name was meaningful and appropriate because I had been bartending for five years and realized I was only standing at the edge of the (proverbial) woods.”

1.5 oz. Plymouth Gin

1 oz. Grapefruit Juice

.5 oz. Punt e Mes

.5 oz. Lillet Blanc

Shake with ice and strain into a chilled coupe

Garnish with a pinch of kosher salt

—Greg Best, Atlanta, 2006




EL BURRO

A highball made with lime juice and ginger ale is a buck; substitute ginger beer for ale and it’s a mule; add absinthe and you’ve got yourself a donkey.

1.5 oz. Siembra Azul Reposado Tequila

1 oz. House Ginger Beer

.75 oz. Lime Juice

.75 oz. Pineapple Juice

.5 oz. Simple Syrup

.25 oz. Vieux Pontarlier Absinthe

Shake with ice and strain into a chilled Collins glass filled with ice

Garnish with a lime wheel and a piece of candied ginger

—Jim Meehan, Winter 2008


EL DIABLO

Trader Vic’s revised bartender’s manual devoted 9 pages to tequila drinks, 8 more than any other significant cocktail book of the century.

2 oz. Siembra Azul Blanco Tequila

1 oz. House Ginger Beer

.75 oz. Theuriet Crème de Cassis

.75 oz. Lemon Juice

Shake with ice and strain into a chilled rocks glass filled with ice

Garnish with a lemon wheel and candied ginger

Jules Bergeron, Trader Vic’s Bartenders Guide, 1972


EL MOLINO

El Molino refers to the “mill” used to grind fresh-roasted cocoa beans into chocolate.

1.5 oz. Sombra Mezcal

.75 oz. Lustau Palo Cortado Sherry

.25 oz. St. Elizabeth Allspice Dram

.25 oz. Marie Brizard White Crème de Cacao

Stir with ice and strain into a chilled coupe

No garnish

—Jim Meehan, Spring 2009




EL PUENTE

This cocktail was created to “bridge” the figurative gap between tequila and mezcal by featuring the two side by side in a cocktail.

1.5 oz. José Cuervo Platino Tequila

.75 oz. Grapefruit Juice

.5 oz. Martini Bianco Vermouth

.5 oz. St. Germain Elderflower Liqueur

Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe

Garnish with a grapefruit twist

—Jim Meehan, Summer 2007


EPHEMERAL

David Shenaut created this cocktail for friend and bar regular Matthew Schuler, who brought him his first bottle of celery bitters.

2 oz. Ransom Old Tom Gin

1 oz. Dolin Blanc Vermouth

1 barspoon St. Germain Elderflower Liqueur

1 dash The Bitter Truth Celery Bitters

Stir with ice and strain into a chilled coupe

Garnish with a grapefruit twist

—David Shenaut, Portland, 2009


ESPRESSO BONGO

Tiki cocktail guru and author Jeff “Beachbum” Berry created this cocktail, named after the 1959 British beatnik movie Expresso Bongo.

2 oz. Appleton Reserve Rum

.5 oz. Illy Espresso Liqueur

.5 oz. Lime Juice

.5 oz. Pineapple Juice

.5 oz. Orange Juice

.5 oz. Boiron Passion Fruit Purée

.5 oz. Simple Syrup

Shake with ice and pour unstrained into a chilled tiki mug

No garnish

—Jeff Berry, Asheville, 2010




FALLING LEAVES

Audrey Saunders created this autumnal, winebased cocktail at Bemelman’s Bar, in the Carlyle Hotel, in 2004.

2 oz. Dr. Konstantin Frank Dry Riesling

1 oz. Clear Creek Pear Brandy

.5 oz. Marie Brizard Orange Curaçao

.25 oz. Honey Syrup

3 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with a star anise pod

—Audrey Saunders, New York, 2004


FIELD COCKTAIL

This cognacdriven variation on the rye-based Algonquin Cocktail is a tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel.

2 oz. Pierre Ferrand Ambre Cognac

1 oz. Noilly Prat Dry Vermouth

.75 oz. Pineapple Juice

Stir with ice and strain into a chilled coupe

Garnish with a pineapple leaf

—Jim Meehan, Spring 2010


FIGETABOUTIT

When Lindsay Nader and I were debating potential names for her bittersweet Italian-American whiskey sour, barman Sean Hoard smiled and said “figetaboutit.” So we did.

2 oz. Bulleit Bourbon

.75 oz. Lemon Juice

.25 oz. Luxardo Amaretto

1 barspoon St. Dalfour Fig Jam

2 dashes Angostura Bitters

Shake with ice and fine-strain into a chilled coupe

Garnish with an orange twist wrapped around three brandied cherries on a pick

—Lindsay Nader, Fall 2009


FISH HOUSE PUNCH

The original recipe was mixed with a peach eau de vie aged in wood barrels that hasn’t been produced commercially in over a century.

1.5 oz. Gosling’s Black Seal Rum

.5 oz. Pierre Ferrand Ambre Cognac

.5 oz. Mathilde Pêche

.5 oz. Lemon Juice

.5 oz. Simple Syrup

.25 oz. Lime Juice

Shake with ice and strain into a chilled rocks glass filled with ice

Garnish with grated nutmeg

—Jerry Thomas, The Bar-Tenders Guide, 1862


FLORA ASTORIA

Lindsay Nader and Anne Robinson collaborated on this flowery spin on the classic Astoria cocktail, named after the annex added to the Old Waldorf hotel in 1897.

2 oz. Hendrick’s Gin

.5 oz. Dolin Blanc Vermouth

.5 oz. Dolin Dry Vermouth

1 barspoon John D. Taylor’s Velvet Falernum

4 dashes Lavender Tincture

Stir with ice and strain into a chilled coupe

Garnish with a sprig of dried lavender

—Lindsay Nader and Anne Robinson, Spring 2010

Lavender Tincture

2 liters Absolut 100 Proof Vodka

1 oz. Dried Lavender

Combine the vodka and lavender in a nonreactive container. Infuse, covered, for 2 days at room temperature

Fine-strain and bottle

Yield: approx. 67 oz.




FLYING DUTCHMAN

An ancestor of the Aviation Cocktail, the name references Dutch genever, not the cursed ship forever lost at sea.

.75 oz. Clear Creek Plum Brandy

.75 oz. Bols Genever

.5 oz. Crème Yvette

.5 oz. Lemon Juice

.5 oz. Pineapple Juice

1 barspoon Luxardo Maraschino Liqueur

Shake with ice and strain into a chilled coupe

Garnish with one brandied cherry

—Jim Meehan, Winter 2009


FOG CUTTER

Tiki historian Jeff Berry called this drink “the Long Island Iced Tea of exotic drinks.”

1.5 oz. Lemon Juice

1 oz. Bacardi 8 Rum

1 oz. Hine V.S.O.P. Cognac

.75 oz. Orange Juice

.5 oz. Tanqueray Gin

.5 oz. Kassatly Chtaura Orgeat

Shake with ice and pour unstrained into a chilled tiki mug

Float .5 oz. of Lustau Cream Sherry

Garnish with a mint sprig

—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947




FOREIGN LEGION

Jonathon Sabathe helped Greg perfect the proportions of this rich rum drink he served during a guest-bartending stint at PDT.

1.5 oz. Mount Gay X.O. Rum

.5 oz. Aperol

.5 oz. Dubonnet Rouge

.5 oz. Lustau Manzanilla Sherry

1 barspoon Marie Brizard Dark Crème de Cacao

1 dash Fee Brothers Rhubarb Bitters

Stir with ice and strain over an ice sphere into a chilled rocks glass

Garnish with an orange twist

—Greg Sanderson, Melbourne, 2009


FRAMBOISE FIZZ

Michael Klein chose Framboise, a Belgian ale produced by combining fresh raspberries and young lambic, to complement two old friends: tequila and chocolate.

1.5 oz. Siete Leguas Reposado Tequila

.75 oz. Marie Brizard White Crème de Cacao.

75 oz. Lemon Juice

Shake with ice and strain into a chilled egg coupe

Top with 2 oz. Oud Beersel Framboise

Garnish with three raspberries on a pick

—Michael Klein, Summer 2010


FRANKFORT ROSE

Originally served with W. L. Weller Bourbon from Frankfort, Kentucky, Artemio switched his whiskey of choice to Bernheim Wheat Whiskey from Bardstown, Kentucky.

2 oz. Hibiscus-Infused Bernheim Wheat Whiskey

.75 oz. Lemon Juice

.75 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

Garnish with a lemon twist

—Artemio Vásquez, Fall 2007

Hibiscus-Infused Bernheim Wheat Whiskey

750 ml Bernheim Wheat Whiskey

1 oz. Hibiscus Tea

Combine the whiskey and tea in a nonreactive container. Infuse for 90 minutes at room temperature

Fine-strain and bottle

Yield: approx. 25 oz.




FRENCH 75

Named after the French 75-millimeter gun, a revolutionary piece of artillery employed during World War I.

1 oz. Tanqueray Gin

.5 oz. Lemon Juice

.5 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

Garnish with a lemon twist

—Judge Jr., Here’s How, 1927




FRENCH MAID

Barman Sam Ross created a similar drink made with bourbon dubbed the Kentucky Maid: consider this her spicy French sister.

1.5 oz. Hine V.S.O.P. Cognac

1 oz. House Ginger Beer

.75 oz. Lime Juice

.75 oz. Simple Syrup

.25 oz. John D. Taylor’s Velvet Falernum

4 Cucumber Wheels

(reserve one for garnish)

6-8 Mint Leaves (and one sprig for garnish)

Add the cucumber, mint, and simple syrup to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled Collins glass filled with ice

Garnish with a mint sprig poking through a cucumber wheel

—Jim Meehan, Fall 2008


FRESA VERDE

To accentuate the vegetal quality of the Tequila, I muddled green bell pepper in this pomegranate strawberry margarita.

2 oz. Gran Centenario Blanco Tequila

.75 oz. Lime Juice

.25 oz. Al Wadi Pomegranate Molasses

2 Strawberries, a slice taken out of the middle and reserved for garnish

2 Thin Slices Green Bell Pepper

Add the strawberries, green pepper slices, and molasses to a mixing glass and muddle

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with a slice of strawberry

—Jim Meehan, Summer 2008


FRISCO

A Derby cocktail without the bitters, this stiff, elegant drink is named after one of the most established cocktail communities in the world.

2 oz. Old Potrero Hotaling’s Rye Whiskey

.5 oz. Bénédictine

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—William Boothby, Boothby’s World Drinks, 1930


GILCHRIST

Former flautist Daniel Eun named this drink after his old flute repairman, Bob Gilchrist. He used Scotch whisky to reflect his heritage and omitted sugar: like Hemingway, Bob was diabetic.

1.25 oz. Compass Box Asyla Blended Scotch Whisky

.75 oz. Clear Creek Pear Brandy

.75 oz. Grapefruit Juice

.5 oz. Averna Amaro

2 dashes Fee Brothers Grapefruit Bitters

Shake with ice and strain into a chilled coupe

Garnish with a lemon twist

—Daniel Eun, Fall 2008





GIMLET

The Gimlet may have been named after British Royal Navy Surgeon General Sir Thomas Gimlette, who took his scurvy inhibitor with a tot of gin.

2 oz. Plymouth Gin

.75 oz. Lime Cordial

.75 oz. Lime Juice

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Harry McElhone, ABC of Mixing Cocktails, 1922

Lime Cordial

24 oz. Simple Syrup

12 Limes

Remove zest from limes (use a Microplane)

Place zest in a nonreactive container, add simple syrup, and infuse at room temperature for 10 minutes

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 22 oz.


GIN & TONIC

Quinine, an extract from cinchona bark, was prescribed in the 19th century as an anti-malarial throughout the British colonies. To make it more palatable, it was added to fortified wines and tonic water.

3.5 oz. Club Soda

2 oz. Tanqueray Gin

.75 oz. Tonic Syrup

Add everything to a chilled Collins glass filled with ice and stir briefly

Garnish with a lime wedge

—Jim Meehan, Spring 2007

Tonic Syrup Recipe

24 oz. Water

24 oz. Superfine Sugar

3 Stalks Lemongrass (peeled and chopped, approximately 1.5 oz.)

2 tsp. Cinchona Bark

2 tsp. Lime Zest (from 2 limes)

Combine 2 cups of sugar with 2 cups of water and heat until the sugar dissolves. When the syrup reaches a simmer (at approximately 180 °F), add lemongrass and remove from heat. After 5 minutes, add cinchona bark and stir briefly. After 5 more minutes, add lime zest. Five minutes later, finestrain, bottle, and store in the refrigerator.

Yield: approx. 24 oz.


GIRL FROM JEREZ

Inspired by the smoothness of Stan Getz’s saxophone in “Girl from Ipanema,” I softened the citrus in this Brazilian cachaça-based Daiquiri with Pedro Ximénez from Jerez.

1 oz. Rhum Clément V.S.O.P.

1 oz. Mãe de Ouro Cachaça

.75 oz. Lime Juice

.5 oz. Lustau Pedro Ximénez

1 barspoon St. Elizabeth Allspice Dram

Shake with ice and strain into a chilled coupe

Garnish with grated nutmeg

—Jim Meehan, Spring 2009


GOLD COAST

I created this old-fashioned style cocktail after visiting the Bjäre Peninsula in southern Sweden, where the golden potatoes used to make Karlsson’s vodka are grown.

2 oz. Karlsson’s Gold Vodka

.5 oz. Carlshamns Flaggpunsch

1 Sprig Fresh Dill

Add the dill and Flaggpunsch to a mixing glass and muddle

Add vodka and ice, then stir and fine-strain over one large cube into a chilled rocks glass

Garnish with two spritzes of Diluted Aftel Black Pepper Essence

—Jim Meehan, Winter 2009


GOLDEN STAR FIZZ

Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, I combined Golden Star sparkling jasmine tea with a hint of absinthe to complement Christian Krogstad’s namesake aquavit.

3 oz. Golden Star Sparkling White Jasmine Tea

2 oz. Krogstad Aquavit

.75 oz. Lemon Juice

.75 oz. Pineapple Juice

4 Slices Cucumber (reserve 1 for garnish)

1 Sprig Dill

Add the cucumber, dill, and juices to a mixing glass and muddle

Add the aquavit, then shake with ice and fine-strain into a chilled, St. George Absinthe-rinsed fizz glass

Top with sparkling jasmine tea

Garnish with a slice of cucumber

—Jim Meehan, Spring 2009




GOLD RUSH

I’ll never forget coming to Milk & Honey for the first time, in 2003, and being served this drink. It fundamentally changed the way I viewed cocktails.

2 oz. Elijah Craig 12-Year-Old Bourbon

1 oz. Honey Syrup

.75 oz. Lemon Juice

Shake with ice and strain over a large cube into a chilled rocks glass

No garnish

—T. J. Siegal, New York, circa 2000




GREAT PUMPKIN

Nothing sums up the thrill of fall in the Northeast better than Charles Schulz’s masterpiece, “It’s the Great Pumpkin, Charlie Brown.”

2 oz. Southampton Pumpkin Ale

1 oz. Rittenhouse Bonded RyeWhiskey

1 oz. Laird’s Bonded Apple Brandy

.5 oz. Deep Mountain Grade B Maple Syrup

1 Whole Egg

Add everything to a mixing glass and swirl to decarbonate beer

Dry-shake, then shake with ice and strain into a chilled fizz glass

Garnish with grated nutmeg

—Jim Meehan, Fall 2008


GREEN DEACON

This drink is based on the Rosy Deacon recipe in Jones’s Complete Bar Guide. One night, I served it to my friend J. C. Iglesias, who suggested adding Absinthe.

1.5 oz. Plymouth Gin

1 oz. Grapefruit Juice

.75 oz. Plymouth Sloe Gin

Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe

No garnish

—Jim Meehan, Fall 2008


GREEN HARVEST

In viticultural terms, “green harvesting” is when you prune immature grape clusters to force the vine to concentrate flavor and ripeness in the remaining fruit.

2 oz. Chilled Brewed Hibiscus Tea

1.5 oz. José Cuervo Platino Tequila

.5 oz. Green Chartreuse

7 Concord Grapes (reserve 3 for garnish)

Muddle the grapes

Add everything to a mixing glass, then stir with ice and fine-strain into a chilled fizz glass filled with ice

Garnish with three Concord grapes on a cocktail pick

—Jim Meehan, Fall 2009


GREENPOINT

Mickey used to stroll through Greenpoint on his days off. The route gave him the idea to create a variation on a well-known cocktail from Milk & Honey called the Red Hook.

2 oz. Rittenhouse Bonded

Rye Whiskey

1 oz. Punt e Mes

1 barspoon Yellow Chartreuse

1 dash of Angostura Bitters

Stir with ice and strain into a chilled coupe

No garnish

—Michael McIlroy, New York, 2005


HANKY PANKY

Ada Coleman, the Savoy Hotel’s head bartender from 1903 to 1926, created this drink for actor Charles Hawtrey, who said “By Jove! That is the real hank-ypanky.”

2 oz. Beefeater Gin

1.5 oz. Carpano Antica Sweet Vermouth

.25 oz. Fernet Branca

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Harry Craddock, The Savoy Cocktail Book, 1930




HARVEST MOON

This drink looks like the sky during the harvest moon—when the reddish-orange moon (the orange twist) rises after sunset.

1.5 oz. Wild Turkey Rye Whiskey

1 oz. Lillet Blanc

.5 oz. Laird’s Bonded Apple Brandy

.25 oz. Green Chartreuse

3 dashes Abbott’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Daniel Eun, Winter 2007


HARVEST SLING

According to David Wondrich, slings became popular around the turn of the 19th century in America. Later, they took the form of mini punches, served with citrus and liqueurs like this drink.

1.5 oz. Laird’s Bonded Apple Brandy

.5 oz. Martini Sweet Vermouth

.5 oz. Bénédictine

.5 oz. Cherry Heering

.5 oz. Lemon Juice

.5 oz. House Ginger Beer

Shake with ice and strain into a chilled Collins glass filled with ice

Garnish with a cherry and orange flag

—John Deragon, Fall 2007


HEIRLOOM

Concord grapes reminded Johnny of the Catskills, which brought back memories of his mother’s roasted artichoke (thus the Cynar) and tomato pasta.

1.5 oz. Hayman’s Old Tom Gin

.5 oz. Cynar

.5 oz. Lime Juice

.25 oz. Strega

7 Concord Grapes

Add the grapes and Strega to a mixing glass and muddle

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with two spritzes of diluted Aftel Anise Hyssop Essence

—Johnny Iuzzini, Fall 2008




HEMINGWAY DAIQUIRI

Cuban Bar La Florida’s famous Daiquiri #3, served without the sugar for diabetic author and barfly Ernest Hemingway.

2 oz. Banks 5 Island Rum

.75 oz. Lime Juice

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Grapefruit Juice

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Bar La Florida Cocktail Book, 1939




HENRY HUDSON

To commemorate the 400th anniversary of Henry Hudson’s discovery of Manhattan, we created this genever-based punch spiked with Indonesian Arrack to give you a hint of the part of the world he never reached.

1.5 oz. Bols Genever

1 oz. Channing Daughters Scuttlehole Chardonnay

.5 oz. Lemon Juice

.5 oz. Simple Syrup

.25 oz. van Oosten Batavia Arrack

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with grated nutmeg

—Jim Meehan and Gerry Corcoran, Spring 2009


HONEYMOON COCKTAIL

This cocktail has a spirituous backbone that is sure to cast a fog over the most amorous honeymoon.

2 oz. Laird’ s Bonded Apple Brandy

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Bénédictine

.5 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

No garnish

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


HOT BUTTERED PISCO

The longest drink recipe in the book, Kevin Diedrich’s toddy is an Irish Coffee–Hot Buttered Rum hybrid.

6 oz. Hot Water

2 oz. Spiced Macchu Pisco

1 barspoon Vanilla Butter

Add everything to a pre-warmed heatproof mug and stir until vanilla butter dissolves

Top with sweetened whipped cream

Garnish with freshly grated nutmeg

—Kevin Diedrich, Winter 2009

Spiced Macchu Pisco

1 750-ml bottle Macchu Pisco

1 3-inch Orange Peel

1 Split Vanilla Bean

1 tsp. Black Peppercorns

1 tsp. Cloves

1 tsp. Allspice Berries

1 tsp. Star Anise

1 Cinnamon Stick

Combine in a nonreactive container and infuse, covered, for 24 hours at room temperature

Fine-strain and bottle

Yield: approx. 25 oz.

Vanilla Butter

1 lb. Brown Sugar

1 lb. Unsalted Butter

1 qt. Häagen-Dazs Vanilla Ice Cream

2 Star Anise Pods

5 Cloves

5 Whole Allspice Berries

5 Black Peppercorns

Add spices to a pot. Add butter and heat until it melts, then add brown sugar and stir until lumps are gone

Add ice cream and stir until smooth and thick

Strain spices and store in a nonreactive container in the freezer

Sweetened Whipped Cream

3 oz. Heavy Cream

.25 oz. Simple Syrup

Whip until runny, not stiff


HOTEL D’ALSACE

David Slape named this drink after the posh Parisian hotel where Irish scribe and spirits devotee Oscar Wilde spent his last years.

2 oz. Bushmills Irish Whiskey

.5 oz. Cointreau

.5 oz. Bénédictine

1 Sprig Rosemary (half for muddling, half for garnish)

Add the Cointreau, Bénédictine, and bottom half of rosemary sprig to a mixing glass and muddle

Add Bushmills and ice, then stir and fine-strain over one large cube into a chilled rocks glass

Garnish with the tip of the rosemary sprig

—David Slape, Spring 2008




HOTEL NACIONAL SPECIAL

Will P. Taylor, who created this drink at the Nacional bar in Cuba, was the Old Waldorf-Astoria’s last manager before Prohibition shuttered the bar.

2 oz. Bacardi 8 Rum

1 oz. Pineapple Juice

.5 oz. Lime Juice

.5 oz. Simple Syrup

.25 oz. Rothman & Winter Orchard Apricot

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Bar La Florida Cocktails, 1933


IMPERIAL BLUEBERRY FIZZ

Crème Yvette’s affinity for blueberries gave me the idea of introducing the pair to a more aristocratic couple: champagne and cognac.

1.5 oz. Hine V.S.O.P. Cognac

.5 oz. Crème Yvette

2 Tbsp. Blueberries

Add the blueberries and Crème Yvette to a mixing glass and muddle

Add the Cognac and ice, then shake and fine-strain into a chilled egg coupe

Top with 2.5 oz. Moët Imperial Champagne

Garnish with an edible orchid

—Jim Meehan, Spring 2009


IMPERIAL SILVER CORN FIZZ

Our beloved regular Wylie Dufresne, the chef and owner of WD 50, created the corn water, meant to complement the corn-based Tennessee Whisky.

1.5 oz. George Dickel No. 12 Tennessee Whisky

1 oz. Corn Water

.5 oz. Honey Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

Top with 1 oz. Moët Imperial Champagne

No garnish

—Jim Meehan, Summer 2009

Corn Water

16 oz. Water

1 8.75-oz. can Del Monte Fresh Cut Whole Kernel Corn

Puree the corn and water in a blender, then finestrain, bottle, and store in the refrigerator

Yield: approx. 20 oz.


IMPROVED WHISKEY COCKTAIL

In Imbibe! David Wondrich traces the evolution of the plain whiskey cocktail to more evolved versions such as the Fancy Whiskey Cocktail in the 1862 edition and the Improved version above, which appeared 14 years later.

2 oz. Rittenhouse Bonded Rye Whiskey

.25 oz. Luxardo Maraschino Liqueur

.25 oz. Simple Syrup

2 dashes Angostura Bitters

Stir with ice and strain over one large cube into a chilled, Vieux Pontarlier Absinthe–rinsed rocks glass

Garnish with a lemon twist

—Jerry Thomas, Bar-Tenders Guide, 1876


JACK ROSE

One of the many hypotheses surrounding the name of this drink is that it is a corruption of Jacquemot, a pink rose with a similar hue to this drink.

2 oz. Laird’s Bonded Apple Brandy

.75 oz. Lemon Juice

.75 oz. House Grenadine

Shake with ice and strain into a chilled coupe

No garnish

—William Boothby, The World’s Drinks and How to Mix Them, 1908


JAPANESE COURAGE

Dutch Courage, a nickname given to genever in the 17th century by English soldiers who were impressed by how hard the Dutch fought after a dram, is the backbone of this winter warmer.

6 oz. Kamoizumi “Shusen” Sake

1 oz. Bols Genever

.5 oz. Yellow Chartreuse

.25 oz. Canton Ginger Liqueur

.25 oz. Honey Syrup

Heat the sake in a bain-marie (do not boil)

Pour the sake and everything else into a pre-heated heatproof mug

Garnish with a lemon wheel studded with 6 cloves

—Jim Meehan, Winter 2009




JAPANESE COCKTAIL

Jerry Thomas is believed to have created this concoction in June 1860 for a delegation of Japanese dignitaries who were staying in the Metropolitan Hotel—right across the street from his bar at 622 Broadway.

2 oz. Hine V.S.O.P. Cognac

.5 oz. Kassatly Chtaura Orgeat

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jerry Thomas, Bar-Tenders Guide, 1862


JIMMIE ROOSEVELT

According to Baker, “It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean of all American Vintners, and present ‘father’ of Virginia Dare, we brought out two chilled bottles of Garrett Champagne, and created this one.”

1 oz. Rémy Martin V.S.O.P. Cognac

1 Demerara Sugar cube soaked in Angostura Bitters

1 barspoon Green Chartreuse

Stir the cognac with ice and strain into a chilled egg coupe filled with three cracked ice cubes

Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Möet Imperial Champagne

Float the Green Chartreuse over the surface of the drink

No garnish

—Charles Baker, The Gentleman’s Companion, 1937


JOHNNY APPLE COLLINS

An improved John Collins that alludes to Johnny Appleseed, dressed up with fancy English soda and German Apple Schnapps.

1.5 oz. Maker’s Mark Bourbon

.75 oz. Schönauer Apple Schnapps

.75 oz. Lemon Juice

2 dashes The Bitter Truth Jerry Thomas Bitters

Shake with ice and strain into a chilled Collins glass filled with ice

Top with 2 oz. Fever-Tree Bitter Lemon Soda

Garnish with a lemon twist

—Jim Meehan, Fall 2008




JUDGMENT DAY

Charles’s tribute to Macchu Pisco founder Melanie Asher, who bailed him out of jail in New Orleans, where he was detained with a friend for dropping a bottle of tequila in the Old Absinthe House.

1.5 oz. Macchu Pisco

.5 oz. St. Germain Elderflower Liqueur

.5 oz. Lime Juice

.5 oz. Lemon Juice

.5 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled, Pernod Absinthe-rinsed egg coupe

Garnish with 2 spritzes of St. Elizabeth Allspice Dram

—Charles Vexenat, Fall 2008


JUNIOR

David Wondrich unearthed this sophisticated sour collected by Broadway press agent Murdock Pemberton in a 1937 issue of Esquire.

2 oz. Rittenhouse Bonded Rye Whiskey

.75 oz. Lime Juice

.5 oz. Bénédictine

2 dashes Angostura Bitters

Shake with ice and strain into a chilled coupe

No garnish

—David Wondrich, Esquire Drinks, 2002


KANSAI KICK

Using the Cameron’s Kick cocktail as a template, John deBary substituted malt whiskey aged on Japan’s Kansai plain in place of its Celtic brethren, used lime in place of lemon juice, and added a little Madeira for complexity.

1.5 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky

.75 oz. Blandy’s Sercial Madeira

.75 oz. Lime Juice

.4 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled coupe

No garnish

—John deBary, Spring 2010


KINA MIELE

Kina alludes to “quinquinas,” which employ quinine as the primary bittering agent. Miele is Italian for honey, the base of Nonino’s brilliant honey distillate.

1 oz. Dolin Dry Vermouth

.75 oz. Cocchi Americano

.5 oz. Nonino Gioiello

.25 oz. Clear Creek Pear Brandy

1 dash The Bitter Truth Lemon Bitters

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a grapefruit twist

—Sean Hoard, Summer 2010


KING BEE

When I asked Nate why he wanted to call his cocktail the King Bee, he sent me the lyrics to Muddy Waters’s song “I’m a King Bee.”

1.5 oz. Barsol Quebranta Pisco

.75 oz. Lemon Juice

.5 oz. Bénédictine

.5 oz. Bärenjäger

Shake with ice and strain into a chilled coupe

Float .5 oz. Lustau Palo Cortado Sherry over the surface of the drink

No garnish

—Nate Dumas, Spring 2009


KIN KAN

“Kin kan” is Japanese for kumquat, the small, aromatic citrus fruit that is cultivated throughout Southeast Asia from autumn until winter.

1.5 oz. Beefeater Gin

1 oz. Kumquat Syrup

.75 oz. Lemon Juice

Shake with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe

No garnish

—John Deragon, Spring 2008

Kumquat Syrup

6 oz. Kumquats

16 oz. Simple Syrup

Rinse kumquats, trim off their tops and bottoms, and add to pot along with simple syrup. Bring mixture to boil, then lower heat and simmer on low heat for 30 minutes. Cover and turn off heat. Allow to cool for 1 hour.

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 9.5 oz.


KOYO

“Koyo,” Japanese for colorful leaves, refers to the period when the leaves turn red, orange, yellow, and brown.

2 oz. Masumi Okuden Junmai Sake

.5 oz. Dubonnet Rouge

.25 oz. Cynar

.25 oz. Yellow Chartreuse

Stir with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe

Garnish with a lemon twist

—Daniel Eun, Fall 2008


LACRIMOSA

This dark, brooding Negroni variation, whose name means “tears” in Latin, substitutes rye for gin, amaro for sweet vermouth, and Luxardo Bitter for Campari.

2 oz. Rittenhouse Bonded RyeWhiskey

.75 oz. Luxardo Bitter

.75 oz. Amaro Ciociaro

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a flamed orange twist

—David Slape, Fall 2008


LA FLORIDA COCKTAIL

The weekend before Tales of the Cocktail in 2009, Jack McGarry worked a shift at PDT and served this delicious Daiquiri variation.

2 oz. Banks 5 Island Rum

75 oz. Lime Juice

.5 oz. Marie Brizard Crème de Cacao

.25 oz. Martini Sweet Vermouth

1 barspoon House Grenadine

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972




LAKE GEORGE

Brian came up with this cocktail while vacationing along the sunny shores of Lake George.

1 oz. Jameson Irish Whiskey

1 oz. Glenlivet 12-Year-Old Single Malt Scotch Whisky

.5 oz. Drambuie

.5 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

No garnish

—Brian Shebairo, Winter 2009


LA LOUCHE

“Louche” means “questionable, mischievous behavior.” Consider this cocktail as its inspiration.

1.5 oz. Hendricks Gin

1 oz. Lillet Rouge

.5 oz. Lime Juice

.25 oz. Yellow Chartreuse

.25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

No garnish

—Charlotte Voisey, Winter 2007


LA PERLA

Many mistake the title of this cocktail as a nod to the famous lingerie store. It’s actually named after renowned tequila guru Tomas Estes’s bar in London’s Covent Garden.

1.5 oz. Partida Reposado Tequila

1.5 oz. Lustau Manzanilla Sherry

.75 oz. Mathilde Pear Liqueur

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jacques Bezuidenhout, San Francisco, 2005


LAST WORD

If it wasn’t for legendary barman Murray Stenson of Seattle’s Zig Zag Café, this drink might still be dwelling in obscurity.

.75 oz. Tanqueray Gin

.75 oz. Luxardo Maraschino Liqueur

.75 oz. Green Chartreuse

.75 oz. Lime Juice

Shake with ice and strain into a chilled coupe

No garnish

—Ted Saucier, Bottoms Up, 1951


LAWN DART

To barman Sean Hoard, nothing signifies the arrival of summer like the smell of fresh-cut grass. This cocktail simultaneously mimics the aroma and suggests a use for the field.

1 oz. Partida Blanco Tequila

1 oz. Tanqueray Gin

.75 oz. Lime Juice

.75 oz. Agave Syrup

.25 oz. Green Chartreuse

1 5-inch Slice Green Bell Pepper

Muddle the bell pepper and agave syrup

Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice

Garnish with an umbrella and a lime wheel

—Sean Hoard, Summer 2010




LEAPFROG

In The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with Hungarian Apricot Brandy and lime juice. I built upon the foundation, adding gin, mint, and bitters.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.5 oz. Rothman & Winter Orchard Apricot

.25 oz. Simple Syrup

2 dashes House Orange Bitters 6 Mint Leaves

Muddle the mint leaves with the simple syrup

Add everything else, then shake with ice and fine-strain into a chilled coupe

No garnish

—Jim Meehan, Summer 2007




LEFT HAND COCKTAIL

Sam Ross combined his favorite classics, Italy’s Negroni and America’s Manhattan, into one drink and named the result after Lefty, an Italian-American character from the movie Donnie Brasco.

1.5 oz. Elijah Craig 12-Year-Old Bourbon

.75 oz. Carpano Antica Sweet Vermouth

.75 oz. Campari

2 dashes Bittermens Xocolatl Mole Bitters

Stir with ice and strain into a chilled coupe

Garnish with 3 brandied cherries on a pick

—Sam Ross, New York, 2007


LEFT COAST

This Aviationinspired cocktail, made with products from two of my favorite West Coast distillers, recognizes the ascent of microdistilled spirits on America’s “left coast.”

.75 oz. Clear Creek Plum Brandy

.75 oz. Anchor Genevieve

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Lemon Juice

.5 oz. Pineapple Juice

1 barspoon Rothman & Winter Crème de Violette

Shake with ice and strain into a chilled coupe

No garnish

—Jim Meehan, Spring 2009


LE PÈRE BIS

In 2006, Rob Cooper asked me to create a hot drink with St. Germain. To prove that the liqueur could tame one of the most powerful spirits, I mixed it with one of Islay’s legendary peat monsters.

4 oz. Freshly Brewed Chamomile Tea

1.5 oz. Ardbeg 10-Year-Old Single Malt Scotch Whisky

.5 oz. St. Germain Elderflower Liqueur

.5 oz. Honey Syrup

Add everything to a pre-heated heatproof mug and stir

Garnish with a lemon wedge studded with three cloves

—Jim Meehan, Winter 2008




LION’S TOOTH

The English word “dandelion” is a corruption of the French “dent de lion,” lion’s tooth, named after the toothy shape of the leaf.

2 oz. Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey

.75 oz. Lustau Palo Cortado Sherry

.5 oz. Yellow Chartreuse

.25 oz. St. Germain Elderflower Liqueur

Stir with ice and strain into a chilled coupe

No garnish

—John deBary, Spring 2010

Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey

1 750 ml bottle Rittenhouse Bonded Rye Whiskey

.5 oz. Dandelion Root Tea

Combine the whiskey and tea in a nonreactive container. Infuse for 10 minutes at room temperature

Fine-strain and bottle

Yield: approx. 25 oz.


L.E.S. GLOBETROTTER

Renowned pastry chef Johnny Iuzzini created this twist on the Cock ‘N’ Bull Special from Ted Saucier’s Bottoms Up while tending bar at PDT.

1.25 oz. Wild Turkey Rye Whiskey

.75 oz. Hine V.S.O.P. Cognac

.75 oz. Bénédictine

.5 oz. Rhum Clément Creole Shrubb

Stir with ice and strain over an ice sphere into a chilled rocks glass

Garnish with an orange twist

—Johnny Iuzzini, Winter 2008


LITTLE BIT COUNTRY

Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime.

2 oz. Bulleit Bourbon

.75 oz. Lemon Juice

.5oz. Deep Mountain Grade B Maple Syrup

.25 oz. Luxardo Maraschino Liqueur

1 ¼-inch Slice Jalapeño with a few seeds

1 dash Angostura Bitters

1 dash House Orange Bitters

Muddle the jalapeño with the maple syrup

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with a flamed orange twist

—Elayne Werns, New York, 2009


LUAU

A variation upon the Luau Grog published in Jeff Berry’s Sippin’ Safari, Gerry created this cocktail for two of our regulars: Gina Haase and Jack Fetterman.

.75 oz. Wray & Nephew Overproof Rum

.75 oz. Appleton Estate V/X Rum

.75 oz. El Dorado 15-Year-Old Rum

.5 oz. Lime Juice

.5 oz. Simple Syrup

.25 oz. Boiron Passion Fruit Purée

.25 oz. Kassatly Chtaura Orgeat

1 dash Angostura Bitters

Shake with ice and strain into a chilled rocks glass filled with pebble ice

Top with more pebble ice and garnish with an umbrella, a lime wheel, an orange slice, and two large straws

—Gerry Corcoran, Spring 2009


MAI-TAI

Tiki godfather Trader Vic claimed he first served this drink to friends visiting from Tahiti in 1944, who pronounced it “Maitai roa!”—“Very good!”

1 oz. Banks 5 Island Rum

1 oz. Rhum Clément V.S.O.P.

1 oz. Lime Juice

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with a mint sprig

—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972


MAE WEST ROYAL DIAMOND FIZZ

Mae West loved champagne, so LeNell included it along with pomegranate (the fruit of Aphrodite), bourbon (her favorite spirit), and a natural aphrodisiac: goji berries.

2 oz. Goji Berry-Infused Four Roses Single Barrel Bourbon

1 oz. Grapefruit Juice

.5 oz. Pama Pomegranate Liqueur

1 Whole Egg

Dry-shake, then shake with ice and strain into a chilled egg coupe rimmed with sugar, cayenne, and cocoa powder

Garnish with three whiskey-soaked goji berries on a pick

—LeNell Smothers, Winter 2007

Goji Berry-Infused Four Roses Single Barrel Bourbon

1.6 oz. Goji Berries

1 750-ml bottle Four Roses Single Barrel Bourbon

Combine the Goji Berries and whiskey in a nonreactive container. Infuse, covered, for 48 hours at room temperature

Fine-strain and bottle

Yield: approx. 24 oz.




MANHATTAN

Regardless of the cocktail’s exact origin, the popularity of Italian vermouth in the latter half of the 19th century made it inevitable that it would eventually end up in the Whiskey Cocktail.

2 oz. Wild Turkey Rye Whiskey

1 oz. Martini Sweet Vermouth

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with three brandied cherries on a pick

—O. H. Byron, Modern Bartender’s Guide, 1884


MARGARITA

Margarita is Spanish for “daisy,” a style of sour originally sweetened with curaçao.

2 oz. El Tesoro Platinum Tequila

.75 oz. Cointreau

.75 oz. Lime Juice

.25 oz. Agave Syrup

Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim)

Garnish with a lime wheel

—Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937




MARINER

John bolstered the smoky quality of the Scotch by sweetening this cocktail with a syrup infused with black cardamom, a Southeast Asian spice that is traditionally dried over an open flame.

2 oz. Compass Box Oak Cross Blended Malt Scotch Whisky

.5 oz. Black Cardamom Syrup

.25 oz. Pineapple Juice

.25 oz. Lemon Juice

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a lemon twist

—John Deragon, Summer 2008

Black Cardamom Syrup

48 oz. Simple Syrup

3 oz. Black Cardamom Pods

Combine and boil for 7-8 minutes over high heat, stirring constantly. Remove from heat and allow to cool for 2 hours

Fine-strain (do not press on beans), bottle, and store in the refrigerator.

Yield: approx. 32 oz.


MARTINEZ

Thanks to the efforts of bartenders such as Scotland’s Adam Elmegirab, who reproduced Boker’s Bitters commercially, drinks such as the Martinez have returned to the limelight.

1.5 oz. Hayman’s Old Tom Gin

1.5 oz. Dolin Sweet Vermouth

.25 oz. Luxardo Maraschino Liqueur

2 dashes Adam Elmegirab’s Boker’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—O. H. Byron, Modern Bartenders Guide, 1884


MARTINI

Over the last hundred years, the preparation and choice of garnish of this protean cocktail has been one of the most accurate methods to measure the palate of an era.

3 oz. Plymouth Gin

1 oz. Dolin Dry Vermouth

Stir with ice and strain into a chilled coupe

Garnish with three olives on a pick or a lemon twist

—Frank Newman, American Bar, 1904


MARY PICKFORD

Eddie Woelke of Havana’s Jockey Club named this cocktail after pioneering silentfilm actress and producer Mary Pickford.

2 oz. Banks 5 Island Rum

.75 oz. Pineapple Juice

.5 oz. Luxardo Maraschino Liqueur

.25 oz. House Grenadine

Shake with ice and strain into a chilled coupe

No garnish

—Pedro Chicote, Cocktails, 1928


MASATAKA SWIZZLE

Stanislav Vadrna introduced this cocktail, named after Nikka Whisky founder Masataka Taketsuru, at an event during Paris Whisky Live in September 2009.

1.5 oz. Nikka Taketsuru 12-Year-Old Japanese Malt Whisky

.5 oz. Luxardo Amaretto

.5 oz. Lemon Juice

1 barspoon Demerara Syrup

Add everything to a chilled rocks glass, then fill with pebble ice

Swizzle, then top with more pebble ice

Garnish with 3 dashes Peychaud’s Bitters and a mint sprig

—Stanislav Vadrna, Bratislava, 2009


MASTER CLEANSE

This cocktail was inspired by Stanley Burroughs’s detox cocktail, composed of lemonade, maple syrup, and cayenne pepper.

2 oz. Laird’s Bonded Apple Brandy

.75 oz. Lemon Juice

.5 oz. Deep Mountain Grade B Maple Syrup

2 ¼-inch Slices Seeded Jalapeño

20 drops Herb Pharm Goldenseal Tincture

Shake with ice and fine-strain into a chilled coupe

Garnish with a thin slice of jalapeño

—Lydia Reissmueller, Fall 2009


MAY DAISY

The first drink Phil ever featured on the menu at Flatiron Lounge was the Daisy May. He used the recipe as a template to come up with this, which we featured on our first friends-andfamily menu.

2 oz. Hine V.S.O.P. Cognac

1 oz. Lemon Juice

.75 oz. Green Chartreuse

.75 oz. Simple Syrup

Shake with ice and strain into a chilled white wine glass filled with ice

Garnish with a mint sprig

—Phil Ward, New York, Summer 2007


MAY DAY

Note: the title doesn’t refer to a pilot’s plea for help; she’s talking about May 1, when you kick back and start enjoying the summer.

.5 oz. Plymouth Gin

.5 oz. Aperol

.5 oz. Lemon Juice

1 barspoon Simple Syrup

3 dashes Fee Brothers Rhubarb Bitters

Stir with ice and strain into a chilled coupe

Top with 2 oz. Moët Imperial Champagne

No garnish

—Jane Danger, Spring 2009




MELON STAND

Danger named this drink after her Minnesota dream bar, Jane’s Sweet Melon Stand.

2 oz. Plymouth Gin

1 oz. Watermelon Juice

.75 oz. Lemon Juice

.5 oz. Aperol

.5 oz. Simple Syrup

Shake with ice and strain into a chilled Collins glass filled with pebble ice

Garnish with three watermelon balls on a pick

—Jane Danger, Summer 2008


MEXICANO

The cucumber reinforces the vegetal notes of the earthy tequila, which stands in for sweet vermouth in this regal Americano variation.

1.5 oz. Partida Reposado Tequila

.75 oz. Gran Classico Bitter

3 ¼-inch Slices Cucumber

Muddle the cucumber slices in a mixing glass

Add spirits and ice, then stir and fine-strain into a chilled coupe

Top with 2 oz. Moët Imperial Champagne

Garnish with a lemon twist

—Jim Meehan, Summer 2010


MEZCAL MULE

Passion fruit and cucumber brighten this earthy mule spiced with native Mexican chili.

1.5 oz. Sombra Mezcal

1 oz. House Ginger Beer

.75 oz. Lime Juice

.75 oz. Boiron Passion Fruit Purée

.5 oz. Agave Syrup

4 Slices Cucumber (reserve 1 for garnish)

Add the agave syrup and cucumber slices to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice

Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili

—Jim Meehan, Winter 2009




MIDNIGHT EXPRESS

Don and John developed this recipe with the help of Abraço owner and barista Jamie McCormick.

3 oz. Freshly Brewed Coffee

1.5 oz. Walnut-Infused Hine V.S.O.P. Cognac (see Buona Notte recipe)

.25 oz. Luxardo Amaretto

.25 oz. Simple Syrup

Build in a pre-heated heatproof mug

Garnish with freshly whipped cream and grated nutmeg

—John Deragon and Don Lee, Winter 2008


MILK PUNCH

This delicious New Orleans brunch staple is rarely served on menus north of the Mason-Dixon Line.

1.5 oz. Whole Milk

1 oz. Pierre Ferrand Ambre Cognac

1 oz. Myers’s Dark Rum

.75 oz. Simple Syrup

Shake with ice and strain into a chilled rocks glass filled with one large cube

Garnish with grated nutmeg

—Jerry Thomas, Bar-Tender’s Guide, 1862


MINT APPLE CRISP

Loosely inspired by the Crisp cocktail in Applegreen’s Bar Book, this delicate saketini showcases the subtle green melon and mint notes of the sake.

2 oz. Heart of the Hudson Apple Vodka

1 oz. Masumi Arabishiri Sake

.25 oz. Simple Syrup

3 ¼-inch Slices Granny Smith Apple

2 Mint Leaves

Muddle the apple slices, mint leaves, and simple syrup

Add everything else and ice. Stir and fine-strain into a chilled coupe

Garnish with three honeydew melon balls on a pick

—Karen Fu and Jim Meehan, Summer 2010


MINT JULEP

The key to preparing a great mint julep is a proper julep cup (preferably silver), crushed ice, lively mint and the finest overproof bourbon you can afford to mix with.

2.5 oz. Booker’s Bourbon

.5 oz. Simple Syrup

8 Mint Leaves (plus 3 mint sprigs for garnish)

Muddle the mint leaves and simple syrup in a chilled julep cup

Add the bourbon and top with pebble ice

Swizzle, then top with more pebble ice

Garnish with 3 mint sprigs

—Jerry Thomas, Bar-Tender’s Guide, 1862


MOJITO

The Mojito became popular again in 2002 after Pierce Brosnan (playing James Bond, of course) ordered one in Die Another Day.

2 oz. Banks 5 Island Rum

1 oz. Simple Syrup

.75 oz. Lime Juice

8 Mint Leaves (plus 1 mint sprig for garnish)

Add the simple syrup and mint leaves to a mixing glass and muddle

Add everything else, then shake and fine-strain into a chilled Collins glass filled with ice

Top with 1 oz. club soda and garnish with the mint sprig

—Listed as the Rum Mojo in Juan A. Lasa’s Libro de Cocktail, 1929


MONTGOMERY SMITH

On a slow night, Nate’s coworker challenged him to invent a drink called the Montgomery Smith.

2 oz. Hine V.S.O.P. Cognac

.5 oz. Bénédictine

.25 oz. Fernet Branca

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Nate Dumas, New York, 2007


MONKEY GLAND

In Cocktails: How to Mix Them (1922), Robert Vermeire attributes this unusual mix to Harry McElhone, when he was still working at Ciro’s Club, in London.

2 oz. Beefeater Gin

1 oz. Orange Juice

1 barspoon Al Wadi Pomegranate Molasses

Shake with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1922


MORANGO FIZZ

“Morango” means strawberry in Portuguese, the language of Brazil, where cachaça comes from.

2 oz. Strawberry-Infused Mãe de Ouro Cachaça

.75 oz. Lemon Juice

.75 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled fizz glass

Top with 1 oz. club soda

No garnish

—Don Lee, Summer 2007

Strawberry-Infused Mae de Ouro Cachaça

750 ml Mãe de Oro Cachaça

16 oz. Strawberries, stems removed and quartered

Combine the cachaça and strawberries in a nonreactive container and infuse, covered, for 12 hours at room temperature

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 24.5 oz.





MOSCOW MULE

The Moscow Mule was created by Jack Morgan of the Cock ‘n’ Bull restaurant in Los Angeles and John G. Martin of Heublein, the company that distributed Smirnoff.

1.5 oz. Smirnoff Black Vodka

1 oz. House Ginger Beer

1 oz. Simple Syrup

.75 oz. Lime Juice

Shake with ice and strain into a chilled mule cup filled with ice

Garnish with a lime wheel and candied ginger

—Lucius Beebe, The Stork Club Bar Book, 1946


MOUNT VERNON

This cocktail was inspired by George Washington, who operated one of the largest distilleries in the country, located on his personal estate, Mount Vernon.

1 oz. Clear Creek Kirschwasser

1 oz. Gran Duque D’Alba Brandy de Jerez

.75 oz. Grapefruit juice

.5 oz. Lustau Pedro Ximénez Sherry

.5 oz. Cherry Heering

Shake with ice and strain into a chilled coupe

Garnish with three brandied cherries on a pick

—Jim Meehan, Winter 2007


MUM’S APPLE PIE

Originally called the Apple Crumble, Simon created this drink for Koba, in Brighton, England.

1.5 oz. Havana Club 7-Year-Old Rum

1 oz. Red Jacket Orchard Apple Cider

.75 oz. Lemon Juice

.5 oz. Demerara Syrup

Shake with ice and strain into a chilled Collins glass filled with pebble ice

Garnish with an apple slice sprinkled with grated cinnamon and nutmeg

—Simon Ford, London, 2001


NAVY GROG

The term “grog” was supposedly coined by members of the British Royal Navy, who named their rum ration (prepared with a tot of water) after Admiral Edward “Old Grog” Vernon, so nicknamed because he wore a grogram coat.

1 oz. Gosling’s Black Seal Rum

1 oz. Appleton Reserve Rum

1 oz. El Dorado 15-Year-Old Rum

.75 oz. Lime Juice

.75 oz. Grapefruit Juice

.5 oz. Honey Syrup

Build in a chilled Collins glass, then fill with pebble ice

Swizzle, then top with more pebble ice

No garnish

—Don the Beachcomber, 1941


NEGRONI

The combination of gin, sweet vermouth, and Campari showed up as the Camparinette and the Campari Cardinal in French and Spanish cocktail books such as Cien Cocktails and L’Heure du Cocktail before being recognized universally as the Negroni.

1.25 oz. Beefeater Gin

1.25 oz. Campari

1.25 oz. Martini Sweet Vermouth

Stir with ice and strain into chilled coupe or over ice in a chilled rocks glass

Garnish with an orange twist

—J. S. Brucart, Cien Cocktails, 1943


NEW AMSTERDAM

Manhattan was first colonized by Dutch traders, who renamed the island and surrounding area New Amsterdam.

2 oz. Bols Genever

1 oz. Clear Creek Kirschwasser

1 barspoon Demerara Syrup

2 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jim Meehan, New York, 2006




NEWARK

By the time John and I came up with this Brooklyn variation, there were so many cocktails named after neighborhoods in Brooklyn, we claimed Newark, New Jersey.

2 oz. Laird’s Bonded Apple Brandy

1 oz. Vya Sweet Vermouth

.25 oz. Fernet Branca

.25 oz. Maraska Maraschino Liqueur

Stir with ice and strain into a chilled coupe

No garnish

—Jim Meehan and John Deragon, Fall 2007


NEWFANGLED

While we prefer our old-fashioned the old-fashioned way (with sugar, bitters, and a twist), the “newfangled” old-fashioned is even better thanks to the beer.

2 oz. Old Grand-Dad Bonded Bourbon

.25 oz. Simple Syrup

2 dashes Angostura Bitters

half an Orange Wheel

3 Brandied Cherries

Muddle the orange and cherries

Add everything else, then shake with ice and fine-strain into a chilled coupe

Top with 2 oz. Southampton Double White Ale

No garnish

—Kevin Diedrich, Spring 2010


NEW YORK FLIP

David Wondrich traces the addition of red wine to cocktails all the way back to the 1880s.

1 oz. Elijah Craig 12-Year-Old Bourbon Whiskey

5 oz. Heavy Cream

.25 oz. Simple Syrup

1 Egg Yolk

Dry-shake, shake with ice, and strain into a chilled coupe

Top with .75 oz. Noval Black Port

Garnish with grated nutmeg

—Toby Maloney, New York, circa 2003


NIGORI MILK PUNCH

The creamy sake is a perfect substitute for dairy in this vanilla-accented milk punch.

2 oz. Kamoizumi Nigori Sake

1 oz. Hine V.S.O.P. Cognac

.5 oz. Navan Vanilla Liqueur

3 dashes Feldman’s Barrel Aged Bitters

Stir with ice and strain into a chilled coupe

Garnish with grated nutmeg

—Jim Meehan, Winter 2009


NOCE ROYALE

Noce is Italian for “walnut” and royale, in cocktail terminology, refers to a drink topped with Champagne.

1.5 oz. Beefeater Gin

.5 oz. Plymouth Sloe Gin

.25 oz. Monteverdi Nocino

Stir with ice and strain into a chilled coupe

Top with 2 oz. Moët Imperial Champagne

No garnish

—Lindsay Nader, Fall 2009


NORMAN INVERSION

John’s first cocktail on our menu was a seasonal homage to the French 75, reconstituted with dry, French sparkling cider.

1 oz. Aviation Gin

.5 oz. Schönauer Apple Schnapps

.25 oz. Grapefruit Juice

.25 oz. Simple Syrup

1 dash Regan’s Orange Bitters

Shake with ice and strain into a chilled coupe

Top with 2 oz. Dupont Brut Sparkling Cider

No garnish

—John deBary, Fall 2008


NOUVEAU CARRÉ

This tequilabased homage to the Vieux Carré cocktail was created in the wake of Hurricane Katrina to raise awareness of New Orleans’s struggle to recover and rebuild.

1.5 oz. Ocho Añejo Tequila

.75 oz. Lillet Blanc

.25 oz. Bénédictine

3 dashes Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jonny Raglin, San Francisco, 2005




NOUVEAU SANGAREE

Liquor.com editor Noah Rothbaum asked me to create a wine cocktail with Beaujolais Nouveau to feature on the site.

2 oz. Beaujolais Nouveau

1.5 oz. Laird’s Bonded Apple Brandy

.5 oz. Plymouth Sloe Gin

.25 oz. Deep Mountain Grade B Maple Syrup

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with an apple fan and grated cinnamon

—Jim Meehan, Winter 2009


NOVAL CUP

Using the Pimms Cup as my muse, I fashioned this cocktail to show off the versatility of Port in a summer cooler.

2 oz. Noval Black Port

.5 oz. Lemon Juice

.5 oz. Simple Syrup

1 Strawberry

Muddle the strawberry with the simple syrup,

Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice

Top with 2 oz. Club Soda

Garnish with a cucumber wheel

—Jim Meehan, Summer 2010


NTH DEGREE

Nate was intrigued by spirituous, old-fashioned-style cocktails at Milk & Honey that split a cocktail’s base between two complementary spirits.

1 oz. Rhum Clément V.S.O.P.

1 oz. Laird’s Bonded Apple Brandy

.5 oz. Green Chartreuse

1 Demerara Sugar Cube

2 dashes Fee Brothers Whiskey Barrel Aged Bitters

Muddle the sugar cube and bitters

Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass

Garnish with an orange and lemon twist

—Nate Dumas, Winter 2008


OCCIDENTAL

Linie aquavit is shipped from Norway, across the equator and back again in old sherry casks. Nate named this tipple after the direction of the journey home.

2 oz. Linie Aquavit

.75 oz. Grand Marnier

.5 oz. Nonino Amaro

Stir with ice and strain into a chilled, Fernet Brancarinsed coupe

Garnish with an orange twist

—Nate Dumas, Winter 2008


OLD-FASHIONED WHISKEY COCKTAIL

In 1806, the word cocktail was defined in the Balance and Columbian Repository newspaper as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling.…” By 1888, the cocktail as defined above was already old hat!

2 oz. Wild Turkey Rye Whiskey

1 Demerara Sugar Cube

2 dashes Angostura Bitters

Muddle, stir with ice, and strain over one large cube into a chilled rocks glass

Garnish with a lemon twist

—Theodore Proulx, The Bartender’s Manual, 1888




OLD FLAME

Cervantes Ramirez served this variation upon Toby Maloney’s Neptune’s Wrath to the delight of our guests.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.75 oz. Simple Syrup

1 Egg White

Dry-shake, shake with ice, and strain into chilled egg coupe

Pour .5 oz. flaming Green Chartreuse V.E.P. over the surface of the drink

No garnish

—Cervantes Ramirez, Winter 2007


OLD MAID

One evening, Lynette Marrero sauntered into East Side Company Bar and requested a gin drink mixed with cucumber. Sam mixed her a gimlet with muddled cucumber and mint he dubbed the “Old Maid.”

2 oz. Plymouth Gin

1 oz. Lime Juice

.75 oz. Simple Syrup

6 Mint Leaves (plus 1 mint sprig for garnish)

4 Slices Cucumber (reserve 1 for garnish)

Muddle the cucumber and mint with simple syrup

Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass

Garnish with a mint sprig poked through a slice of cucumber

—Sam Ross, New York, 2004


OLD PAL

In his appendix to Harry McElhone’s Barflies and Cocktails, Arthur Moss said that his friend “Sparrow” Robertson dedicated this cocktail to him and called it “My Old Pal.”

2 oz. Old Overholt Rye Whiskey

.75 oz. Dolin Dry Vermouth

.75 oz. Campari

Stir with ice and strain into a chilled coupe

No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1922


OPERA COCKTAIL

The original recipe calls for equal parts Dubonnet and gin with a splash of Crème de Mandarine. I prefer it with a little more gin.

2 oz. Plymouth Gin

1 oz. Dubonnet Rouge

.25 oz. Mandarin Napoleon

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Jacques Straub, Drinks, 1914




PADDINGTON

After working a few nights under the taxidermied black bear nicknamed Paddington, David Slape created his namesake cocktail.

1.5 oz. Banks 5 Island Rum

.5 oz. Lillet Blanc

.5 oz. Grapefruit Juice

.5 oz. Lemon Juice

1 barspoon Bonne Maman Orange Marmalade

Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe

Garnish with a grapefruit twist

—David Slape, Fall 2008


PADDY WALLBANGER

Irishman Gerry Corcoran reinterpreted the Harvey Wallbanger as a dry Irish Manhattan spiked with the newly formulated Galliano L’Autentico.

1.5 oz. Black Bush Irish Whiskey

1.5 oz. Dolin Dry Vermouth

.5 oz. Galliano L’Autentico

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

No garnish

—Gerry Corcoran, Spring 2009


PALOMA

In Mexico, the Paloma is traditionally prepared with Squirt. Ting is an appropriate substitute on this side of the border, where Squirt is commonly sweetened with corn syrup.

2 oz. Siete Leguas Reposado Tequila

.5 oz. Lime Juice

Build in a chilled salt-rimmed Collins glass, then add ice

Top with 2 oz. Ting Grapefruit Soda

Garnish with a half a grapefruit wheel

—David Wondrich, Killer Cocktails, 2005


PARKSIDE FIZZ

I named this Southside Fizz variation after the three parks (Madison Square to the north, Gramercy to the east, and Union Square to the south) in Gramercy Tavern’s neighborhood.

2 oz. Hangar One Buddha’s Hand Vodka

.75 oz. Lemon Juice

.5 oz. Kassatly Chtaura Orgeat

8 Mint Leaves (plus 1 mint sprig for garnish)

Muddle mint leaves with orgeat

Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice

Top with 1 oz. Club Soda

Garnish with a mint sprig

—Jim Meehan, New York, 2005


PAUL’S CLUB COCKTAIL

Our homage to Paul Ricard and Paul’s Club, the bar I used to manage in Madison, Wisconsin.

2 oz. Tanqueray Gin

1 oz. Concord Shrubb

.25 oz. Simple Syrup

Stir with ice and strain into a chilled coupe

Float .25 oz. of Ricard Pastis

No garnish

—Jim Meehan and Don Lee, Fall 2007

Concord Shrubb

5 lb. Crushed Concord Grapes

1 liter White Wine Vinegar

Combine the grapes and vinegar in a nonreactive container. Infuse, covered, for one week at room temperature

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 60 oz.




PEARL BUTTON

The combination of ingredients gave off an opalescent glimmer, reminding John of the pearl buttons on the vest he wore behind the bar.

2 oz. Mãe De Ouro Cachaça

.75 oz. Lillet Blanc

.5 oz. Lime Juice

Shake with ice and strain into a chilled Collins glass filled with ice

Top with 1.5 oz. of San Pellegrino Limonata

Garnish with half a grapefruit wheel

—John Deragon, Spring 2008




PEARL OF PUEBLA

With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders’s French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

2 oz. Sombra Mezcal

.75 oz. Yellow Chartreuse

.75 oz. Lime Juice

4 sprigs Fresh Oregano

1 barspoon Ricard Pastis

1 barspoon Agave Nectar

Muddle the oregano and agave nectar

Add everything else, then shake with ice and fine-strain into a chilled coupe

No garnish

—Jim Meehan, Winter 2008


PERFECT PEAR

Marco created this drink at Saucebox in Portland for his ex-wife, Sarah. He named it the Perfect Pear in honor of their marriage and the King Crimson song “Three of a Perfect Pair.”

2 oz. Clear Creek Pear Brandy

.75 oz. Lemon Juice

.5 oz. Orange Juice

.5 oz. Simple Syrup

Shake with ice and strain into a chilled, half sugar-rimmed coupe

No garnish

—Marco Dionysos, Portland, 1995




PHARAOH COOLER

The weekend before Tales of the Cocktail, Jack McGarry spent a night mixing drinks at PDT. This drink, named after the mythic Egyptian origin of watermelon seeds, was so good that we put it on the menu.

1.5 oz. Partida Blanco Tequila

1 oz. Watermelon Juice

.75 oz. House Grenadine

.5 oz. Lime Juice

4 drops Marivani Rose Flower Water

Shake with ice and strain into a chilled Collins glass filled with ice

Top with 1 oz. Club Soda

No garnish

—Jack McGarry, Belfast, Spring 2009


PERSEPHONE

According to Greek Mythology, the seasons were a result of Persephone’s abduction by Hades; nature suffered while her mother, Demeter, searched for her.

1 oz. Laird’s Applejack

.75 oz. Dolin Sweet Vermouth

.5 oz. Plymouth Sloe Gin

.5 oz. Lemon Juice

.5 oz. Simple Syrup

Stir with ice and strain into a chilled coupe

No garnish

—David Slape, Winter 2008


PIMMS CUP

James Pimm became famous for his “house cup,” a gin sling with a proprietary mix of liqueurs and fruit extracts in the 19th century.

2 oz. Pimms #1 Cup

.75 oz. Lemon Juice

.5 oz. Simple Syrup

3 Cucumber Slices (1 reserved for garnish)

Muddle the cucumber and simple syrup

Add Pimms and lemon juice, then shake with ice and strain into a chilled Collins glass filled with ice

Top with 1 oz. Fever-Tree Ginger Ale

Garnish with a cucumber wheel

—Lucius Beebe, The Stork Club Bar Book, 1946




PINK LADY

In the Bartender’s Book (1951), Jack Townsend said “aside from the young ladies at their infrequent soirees, the Pink Lady is drunk to some extent by the seekers of the gay life along the Great White Way.”

1.5 oz. Plymouth Gin

.75 oz. Lemon Juice

.5 oz. Laird’s Applejack

.5 oz. Simple Syrup

.5 oz. House Grenadine

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1922


PISCO SOUR

The Pisco sour was first served by Californian Victor Morris, who substituted Pisco for whiskey in the sours served at his bar in Lima, Peru.

2 oz. La Diablada Pisco

.75 oz. Lime Juice

.75 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

Garnish with 4 drops Angostura Bitters swirled with two straws

—Charles H. Baker Jr., The South American Gentleman’s Companion, 1951


PLÁTANOS EN MOLE OLD FASHIONED

Inspired by the classic dessert, this cocktail was first served at the Star Chefs International Chef’s Conference, held at the 69th Regiment Armory in New York City.

2 oz. Zacapa 23 Centenario Rum

.25 oz. Brizard Crème de Banane

12 drops Bittermens Xocolatl Mole Bitters

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a pinch of ground chili

—Jim Meehan, Summer 2010




PRIMAVERA

Before the flowers blossom and the berries ripen, root vegetables such as fennel and celery are all you can get at the market until flowering shoots such as asparagus appear.

2 oz. Krogstad Aquavit

.75 oz. Cointreau

.75 oz. Lemon Juice

2 1½-inch Asparagus Tips

1 ¼-inch Slice Fennel Bulb

1 2-inch Celery Stalk

Muddle the Cointreau and vegetables

Add everything else, then shake with ice and fine-strain into a chilled St. George Absinthe-rinsed coupe

Garnish with an orange twist

—Sean Hoard, Summer 2010





PRINCE EDWARD

Stan Jones’s recipe didn’t include bitters, but I felt a couple dashes of orange bitters improved the drink.

2 oz. Compass Box Oak Cross Blended Malt Scotch Whisky

.75 oz. Lillet Blanc

.5 oz. Drambuie

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Stan Jones, Jones Complete Bar Guide, 1977


PRINCE OF WALES

Albert Edward, Prince of Wales and son of Queen Victoria, was the first member of the British royal family to visit North America, in 1860.

1 oz. Hine V.S.O.P. Cognac

1 oz. Blandy’s Sercial Madeira

.25 oz. Grand Marnier

1 dash Angostura Bitters

Stir with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

Garnish with an orange twist

—Louis Foquet, Bariana, 1896


PUMPKIN TODDY

Originally, toddies were prepared hot or cold in the 18th century with a spirit, sugar, water, and sometimes nutmeg. The formula has become considerably more involved in the 21st century.

1 oz. Laird’s Bonded Apple Brandy

.5 oz. Rittenhouse Bonded RyeWhiskey

.5 oz. Lemon Juice

.5 oz. Deep Mountain Grade B Maple Syrup

1 tsp. Libby’s Pumpkin Purée

2 dashes Angostura Bitters

Add everything to a pre-heated heatproof mug and stir

Top with 5 oz. hot water and stir

Garnish with grated cinnamon

—Jane Danger, Winter 2008




PROFESSOR

The Professor is Michael’s rhumbased variation on the Chancellor cocktail from Frederick Birmingham’s Esquire Drink Book.

2 oz. Rhum Clément V.S.O.P

.75 oz. Dow’s Tawny Port

.5 oz. Carpano Antica Sweet Vermouth

1 dash Angostura Bitters

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Michael Madrusan, Winter 2007


QUEENS PARK SWIZZLE

Swizzles are traditionally prepared with a barspoon-length dried branch from a tropical bush that has five pruned prongs at the end.

2 oz. Barbancourt 8-Year-Old Rhum

1 oz. Lime Juice

.5 oz. Demerara Syrup

8 Mint Leaves (plus 1 Mint Sprig for garnish)

Muddle mint leaves and demerara syrup in a chilled Collins glass

Add rhum, lime, and pebble ice, then swizzle and top with more pebble ice

Add 2 dashes Peychaud’s Bitters and 2 dashes Angostura Bitters

Garnish with a mint sprig

—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947


RACK & RYE

Lydia Reissmueller came up with this twist on Rock & Rye, a liqueur prepared by sweetening rye whiskey with rock candy, fruits, and bitter herbs.

1.5 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey

.75 oz. van Oosten Batavia Arrack

.25 oz. Demerara Syrup

2 dashes Angostura Bitters

2 dashes Angostura Orange Bitters

Stir with ice and strain into a chilled rocks glass filled with ice

Twist an orange and lemon peel over the surface and discard

Garnish with a rock candy swizzle

—Lydia Reissmueller, Fall 2009


RAMOS GIN FIZZ

The New Orleans Fizz first served in Henry C. Ramos’s Imperial Cabinet Saloon didn’t become synonymous with its creator until the early 20th century.

2 oz. Beefeater Gin

.75 oz. Heavy Cream

.75 oz. Simple Syrup

.5 oz. Lime Juice

.5 oz. Lemon Juice

5 drops Marivani Orange Flower Water

1 Egg White

Dry-shake, shake with ice, and strain into a chilled Collins glass

Top with 1 oz. club soda

No garnish

George Kappeler, Modern American Drinks, 1895


RAPSCALLION

When the cocktail delivered a wee bit more than expected, the name Rapscallion was given to it.

2.25 oz. Talisker 10-Year-Old Single Malt Scotch Whisky

.75 oz. Lustau Pedro Ximénez Sherry

Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe

Twist a lemon peel over the surface and discard

No garnish

—Adeline Shepherd and Craig Harper, Copenhagen, 2007


RASPBERRIES REACHING

I came up with this drink for a dinner pairing competition against Master Sommelier Emily Wines.

1.5 oz. Trimbach Framboise

1 oz. Tokaji Aszú 5 Puttonyos “Red Label”

.5 oz. Pama Pomegranate Liqueur

3 drops Marivani Rose Flower Water

Stir with ice and strain into a chilled coupe

Garnish with a pink rose petal

—Jim Meehan, Summer 2009


RATTLESNAKE

Harry Craddock writes that this drink is “so called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.”

2 oz. Rittenhouse Bonded Rye Whiskey

1 oz. Lemon Juice

.75 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed egg coupe

No garnish

—Harry Craddock, The Savoy Cocktail Book, 1930


RED DEVIL

Daniel named the drink after team Korea’s soccer fan club, the Red Devils. According to Eun, the interplay between Korean tea and Dutch gin mirrors the influence of the Dutch coaching staff on the 2002 Korean World Cup soccer team.

2 oz. Bols Genever

1 oz. Jujube Tea-Infused Vya Sweet Vermouth

3 Slices Dried Persimmon

2 dashes Fee Brothers Whiskey Barrel-Aged Bitters

Add the persimmon and vermouth to a mixing glass and muddle

Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a cinnamon stick

—Daniel Eun, Fall 2008

Jujube Tea-Infused Vya Sweet Vermouth

1.3 oz. Jujube Tea

1 375-ml bottle Vya Sweet Vermouth

Combine the tea and vermouth in a nonreactive container

Stir the tea until it dissolves into the vermouth

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 14 oz.


REMEMBER THE MAINE

The original recipe hails from Baker’s “hazy memory of a night in Havana during the unpleasantness of 1933, when each swallow was punctuated with bombs going off on the Prado, or the sound of 3" shells being fired at the Hotel Nacional.…”

2 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey

.75 oz. Carpano Antica Sweet Vermouth

.5 oz. Cherry Heering

1 barspoon Pernod

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Charles H. Baker, Jr., The Gentleman’s Companion: An Exotic Drinking Book, 1937




RED-HEADED SAINT

After eschewing homemade bitters, we couldn’t help ourselves when Louis Smeby dropped off his verbena bitters, which complement the grassy, sugarcane-based cachaça.

2 oz. Beleza Pura Cachaça

.75 oz. Lime Juice

.5 oz. Agave Syrup

.25 oz. Yellow Chartreuse

4 dashes A.B. Smeby Verbena Bitters

Shake with ice and strain into a chilled Collins glass filled with pebble ice

Top with 4 dashes Peychaud’s Bitters

No garnish

—David Slape, Spring 2009


REMEMBER MAINE

Lydia Reissmueller created this cocktail with the help of her beau Josh, who moved to Maine before we put it on the menu.

2 oz. Rhum Clément V.S.O.P.

1.5 oz. Red Jacket Orchard Apple Cider

.25 oz. St. Elizabeth Allspice Dram

2 dashes Angostura Bitters

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with an apple fan sprinkled with sea salt

—Lydia Reissmueller, Fall 2008




RESTING POINT

A mashup of reposado, “rested” in Spanish, and punt, “point” in Italian, this bittersweet strawberry Margarita will do more than just relax you.

1.5 oz. Siete Leguas Reposado Tequila

.5 oz. Yellow Chartreuse

.5 oz. Punt e Mes

.5 oz. Lemon Juice

.5 oz. Agave Syrup

2 Strawberries (reserve 1 for garnish)

Muddle 1 strawberry

Add everything else, then shake with ice and finestrain into a chilled coupe

Garnish with a strawberry fan

—Lindsay Nader, Spring 2010




REVEREND PALMER

It’s far from legendary golfer Arnold Palmer’s country-club cooler, but it sure is an intoxicating afternoon thirstquencher.

2 oz. Black Tea-Infused Elijah Craig 12-Year-Old Bourbon

.5 oz. Lemon Syrup

2 dashes Angostura Bitters

Stir with ice and strain over one large cube into a chilled rocks glass

Garnish with a lemon twist

—Don Lee, Summer 2007

Black Tea-Infused Elijah Craig

12-Year-Old Bourbon

1 750-ml bottle Elijah Craig 12-Year-Old Bourbon

.5 oz. In Pursuit of Tea Ceylon Pekoe Orange Tea

Combine the tea and bourbon in a nonreactive container. Infuse for 12 minutes at room temperature

Fine-strain and bottle

Yield: approx. 25 oz.

Lemon Syrup

24 oz. Simple Syrup

8 Lemons

Remove zest from lemons (use a Microplane)

Combine the lemon zest with the simple syrup in a nonreactive container. Infuse for 10 minutes at room temperature

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 22 oz.


RHUBARBARITA

The red-skinned rhubarb has a vegetal quality that pairs perfectly with earthy Tequila in our Cadillac Margarita with Cosmo-colored windows.

1.5 oz. Partida Blanco Tequila

1 oz. Lemon Juice

.75 oz. Grand Marnier

.5 oz. Boiron Rhubarb Purée

.5 oz. House Grenadine

Shake with ice and strain into a chilled coupe

Garnish with a grapefruit twist

—Jim/Don, Spring 2008


RHUM CLUB

An homage to the gin-based Pegu Club Cocktail, served at the eponymous club in Rangoon during the 1920s.

2 oz. Banks 5 Island Rum

.75 oz. Lime Juice

.5 oz. Rhum Clément Creole Shrubb

.25 oz. Martinique Sugar Cane Syrup

2 dashes Angostura Bitters

1 dash Angostura Orange Bitters

Shake with ice and strain into a chilled coupe

Garnish with an orange wedge

—Jim Meehan, Winter 2009




RIO BRAVO

Nidal Ramini created this cocktail for a Sagatiba competition while working with Ago Perrone at his former bar, Dusk.

2 oz. Sagatiba Cachaça

.75 oz. Lime Juice

.5 oz. Kassatly Chtaura Orgeat

3 quarter-sized Slices Freshly Peeled Ginger

Add the ginger and orgeat to a mixing glass and muddle

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with an orange twist

—Nidal Ramini, London, 2006




RITE OF SPRING

When ramps, the wild spring onions that sprout up in cool, forested regions of the Northeast, show up at the farmer’s market, we know that spring has officially begun.

2 oz. Tanqueray Gin

.75 oz. Vya Dry Vermouth

.25 oz. Pickled Ramp Brine

Stir with ice and strain into a chilled coupe

Garnish with a pickled ramp

—Don Lee, Spring 2008

Pickled Ramps

2 lb. Ramps, scrubbed, whiskers trimmed. Trim those with broad leaves, leaving 1" of green.

8 oz. Hot Water

4 oz. Rice Wine Vinegar

6 Tbsp. Superfine Sugar

2.25 tsp. Kosher Salt

1 tsp. Shichimi Togarashi (Japanese 7-spice powder)

1 tsp. Kochukaru (Korean red chili flakes)

1 tsp. Whole White Peppercorns

Bring everything except ramps to a boil, then pour over ramps

Cool and refrigerate for 3-4 days before serving


ROB ROY

This Scotch Manhattan was named after the romantic comic opera Rob Roy, which opened in Manhattan’s Herald Square, right around the corner from the Old Waldorf Hotel, in 1894.

2.5 oz. Famous Grouse Blended Scotch Whisky

.75 oz. Dolin Sweet Vermouth

2 dashes Angostura Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—The Cocktail Book: A Sideboard Manual for Gentlemen, 1900


ROMEO Y JULIETA

David Slape crafted this aged rum-based Negroni rolled with blond tobacco essence named after his favorite brand of Cuban cigar.

2 oz. Ron Zacapa Centenario 23 Rum

.5 oz. Carpano Antica Sweet Vermouth

.5 oz. Campari

Stir with ice and strain into a chilled coupe rinsed with 4 spritzes of diluted Aftel Tobacco Essence

No garnish

—David Slape, Winter 2009


ROSE

Johnny Mitta, a barman at the Hotel Chatham in Paris, created this cocktail in the 1920s.

2 oz. Noilly Prat Dry Vermouth

1 oz. Clear Creek Kirschwasser

1 barspoon Bonne Maman Raspberry Preserves

Stir with ice, then fine-strain into a chilled coupe

Garnish with three brandied cherries on a pick

—Adolphe Torelli, 900 Recettes de Cocktails, 1921


ROSITA

Gary Regan popularized this drink, sans the dash of bitters, which he added along with a tad more tequila.

1.5 oz. Partida Reposado Tequila

.5 oz. Martini Sweet Vermouth

.5 oz. Dolin Dry Vermouth

.5 oz. Campari

1 dash Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—Mr. Boston: Official Bartender’s Guide, 1974


RUST BELT

A mist of Angostura bitters contributes an aromatic garnish and a rusty hue to John deBary’s vanilla-and-almond-accented rhum sour.

1.5 oz. Barbancourt 8-Year-Old Rhum

.5 oz. Navan Vanilla Liqueur

.5 oz. Lemon Juice

.5 oz. Lime Juice

.25 oz. Kassatly Chtaura Orgeat

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

Garnish with 2 spritzes of Angostura Bitters over a PDT stencil

—John deBary, Winter 2008




ROYAL BERMUDA YACHTCLUB COCKTAIL

After reading about this drink in Vintage Spirits and Forgotten Cocktails in 2004, I picked up a bottle of Velvet Falernum and have stocked it in all the bars I’ve run ever since.

2 oz. Mount Gay Eclipse Amber Rum

1 oz. Lime Juice

.5 oz. Cointreau

.5 oz. John D. Taylor’s Velvet Falernum

Shake with ice and strain into a chilled coupe

Garnish with a lime wheel

—Crosby Gaige, Cocktail Guide and Ladies’ Companion, 1945


RUSTY NAIL

According to David Wondrich, the B.I.F. cocktail, composed of Scotch and Drambuie, first appeared in 1937. Now known as the Rusty Nail, the recipe under this name didn’t appear in popular cocktail books until the 1970’s.

2 oz. Famous Grouse Blended Scotch Whisky

.75 oz. Drambuie

Stir with ice and strain over a large cube into a chilled rocks glass

No garnish

—Stan Jones, Jones’ Complete Barguide, 1977




RYE WITCH

I tend to include “witch,” “strega” in Italian, in a drink’s title whenever we mix with it.

2 oz. Rittenhouse Bonded Rye Whiskey

.25 oz. Strega

.25 oz. Lustau Palo Cortado Sherry

1 Sugar Cube

2 dashes House Orange Bitters

Add the bitters and sugar cube to a mixing glass and muddle to a paste

Add everything else, then stir with ice and strain into a chilled rocks glass

Twist an orange peel over the surface and discard

No garnish

—Jim Meehan, Fall 2007


SAGE OLD BUCK

As so many drinkdevelopment sessions begin, Lydia arrived at the bar with grocery bags filled with herbs and spices. We sorted all the produce and chose vanilla, black pepper, and sage to pair with the malt.

1.5 oz. Benromach 12-Year-Old Single Malt Scotch Whisky

.75 oz. Lemon Juice

.75 oz. House Ginger Beer

.75 oz. Simple Syrup

.5 oz. Belle de Brillet

.25 oz. Eurovanille Vanilla Syrup

8 Whole Black Peppercorns

Muddle the black peppercorns with the simple syrup

Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice

Garnish with a smacked sage leaf

—Jim Meehan and Lydia Reissmueller, Fall 2009


SAZERAC

This cocktail became synonymous with both Sazerac de Forge et Fils Cognac, which was originally used to prepare the drink, and later with the Sazerac coffee house that Thomas Handy took over in the 1870s, when he changed the base spirit to rye whiskey.

2 oz. Rittenhouse Bonded Rye Whiskey

3 dashes Peychaud’s Bitters

2 dashes Angostura Bitters

1 Demerara Sugar Cube

Muddle the sugar and bitters, then add the whiskey and ice

Stir and strain into a chilled, Vieux Pontarlier Absinthe-rinsed rocks glass

Twist a lemon peel over the surface and discard

—William Boothby, World Drinks and How to Mix Them, 1908


SEELBACH COCKTAIL

Chicagoan Adam Seger discovered this pre-Prohibition recipe during his tenure at Louisville’s historic Seelbach Hotel in 1995.

1 oz. Bulleit Bourbon

.5 oz. Cointreau

3 dashes Peychaud’s Bitters

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Top with 2 oz. Moët Imperial Champagne

Garnish with an orange twist

—Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2003


SHADDOCK ROSE

When Small Hand Foods founder Jenn Colliau guestbartended at PDT, she served this tequila-based grapefruit Gimlet named after Lauchlin Rose, who invented Rose’s Lime Cordial in the 19th century.

2 oz. El Tesoro Reposado Tequila

.5 oz. Small Hand Foods Grapefruit Cordial

1 dash Peychaud’s Bitters

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jennifer Colliau, San Francisco, 2009


SHISO DELICIOUS

A sweet Maine shrimp dish with red pepper and shiso at WD 50 prompted Kevin Diedrich and I to weave the combination into Ryan Magarian’s Pepper Delicious cocktail.

1.75 oz. Aviation Gin

.75 oz. Lemon Juice

.5 oz. Grapefruit Juice

.25 oz. Martinique Cane Syrup

2 Shiso Leaves

1 4-inch-long Slice Red Bell Pepper

Muddle the shiso, red bell pepper, and cane syrup

Add everything else, then shake and fine-strain into a chilled coupe

No garnish

—Jim Meehan and Kevin Diedrich, Spring 2010


SHISO MALT SOUR

Japanese preparation techniques, ingredients, and style have secured an international benchmark in modern cocktail culture.

2 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky

.75 oz. Lime Juice

.75 oz. Simple Syrup

.25 oz. Vieux Pontarlier Absinthe

3 Shiso Leaves (reserve 1 for garnish)

1 Egg White

Add the shiso and simple syrup to a mixing glass and muddle

Add everything else, then dry-shake. Shake with ice and fine-strain into a chilled egg coupe

Garnish with a shiso leaf

—Jim Meehan, Spring 2009


SIDECAR

2 oz. Rémy Martin V.S.O.P. Cognac

.75 oz. Cointreau

.75 oz. Lemon Juice

.25 oz. Simple Syrup

According to Vermiere, this cocktail “was first introduced by MacGarry, the celebrated bartender of Buck’s Club” in London.

Shake with ice and strain into a chilled, half sugarrimmed coupe

No garnish

—Robert Vermeire, Cocktails: How to Mix Them, 1922




SIESTA

Katie describes this drink as her first “Aha!” moment when she took a favorite classic cocktail, the Hemingway Daiquiri, and used it as a template to create something new.

2 oz. El Tesoro Platinum Tequila

.5 oz. Campari

.5 oz. Lime Juice

.5 oz. Grapefruit Juice

.5 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a grapefruit twist

—Katie Stipe, New York, 2006


SILK ROAD

This cocktail was fashioned after Joyva Sesame Crunch candy and named after the Silk Road, an ancient trade route that once linked Asia to India and Europe.

2 oz. Black Sesame-Infused Krogstad Aquavit

.25 oz. Caramelized Simple Syrup

1 dash Angostura Bitters

1 dash Peychaud’s Bitters

Stir with ice and strain into a chilled coupe

Garnish with a flamed orange twist

—Don Lee, Fall 2007

Black Sesame-Infused Krogstad Aquavit

1 750-ml bottle Krogstad Aquavit

1.4 oz. Black Sesame Seeds

10 Black Peppercorns

Toast black sesame seeds and black peppercorns under medium-high heat for 3-5 minutes or until aromatic. Pulverize with a muddler and add the warm spices and a bottle of Krogstad Aquavit to a nonreactive container. Infuse for 10 minutes, then fine-strain and bottle.

Yield: approx. 24 oz.

Caramelized Simple Syrup

1 cup Superfine Sugar

Water

Add superfine sugar and 2 tablespoons water to a saucepan, place over medium high heat, and stir until the sugar begins to bubble. Stop stirring and allow the sugar to brown. Once it starts browning, carefully stir in 10 oz water and continue to stir until all the caramelized sugar is dissolved. Cool, bottle, and store in the refrigerator.

Yield: approx. 15 oz.


SILVER LINING

This cocktail was named by a Milk & Honey customer with the provision that it had to include silver in the title since the drink was prepared with egg white.

1.5 oz. Old Overholt Rye Whiskey

.75 oz. Licor 43

.75 oz. Lemon Juice

.25 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled fizz glass

Top with 1 oz. club soda

No garnish

—Joseph Schwartz, New York, January 2001


SILVER ROOT BEER FIZZ

I created this savory cocktail for Chef Wylie Dufresne, who is a self-professed root beer fanatic.

1 oz. Mount Gay Eclipse White Rum

1 oz. Smith & Cross Jamaican Rum

.5 oz. Lemon Juice

.5 oz. Pineapple Juice

1 Egg White

Dry-shake, then shake with ice and strain into a chilled fizz glass

Top with 2 oz. Fitz’s Root Beer

Garnish with grated nutmeg

—Jim Meehan, Fall 2009


SILVER SANGAREE

After working on wine-and-beer cocktails at Ravi DeRossi’s wine bar around the corner from PDT, Jane Danger created this sangaree for our winter menu.

1.5 oz. Paumanok Cabernet Franc

.75 oz. Lemon Juice

.5 oz. Famous Grouse Blended Scotch Whisky

.5 oz. Dow’s Ruby Port

.5 oz. Clove Syrup

4 Kirsch Brandied Cherries

1 Egg White

Add the cherries and clove syrup to a mixing glass and muddle

Add everything else, then dry-shake. Shake with ice and strain into a chilled wine glass

Garnish with grated nutmeg

—Jane Danger, Winter 2007

Clove Syrup

24 oz. Simple Syrup

1.5 oz. Whole Cloves

In a medium-sized pot, bring simple syrup to rolling boil, then add cloves and remove from heat. Infuse for 15 minutes, fine-strain, cool, bottle, and store in the refrigerator.

Yield: approx. 21 oz.


SINGAPORE SLING

A tropical cousin of the more austere Straits Sling, the Singapore Sling was created around 1915, at the Long Bar of the Raffles Hotel, by barman Ngiam Tong Boon.

2 oz. Pineapple Juice

1.5 oz. Plymouth Gin

.5 oz. Cherry Heering

.5 oz. House Grenadine

.25 oz. Cointreau

.25 oz. Bénédictine

.25 oz. Lime Juice

1 dash Angostura Bitters

Shake with ice and strain into a chilled Collins glass filled with ice

Garnish with a cherry and a slice of pineapple

—Sloppy Joe’s, 1931


SINGLE MALT SANGAREE

Sangarees, from the Spanish “sangria,” were traditionally prepared, in the early half of the 19th century, with fortified wine, water, sugar, and nutmeg.

2 oz. Paumanok Cabernet Franc

1 oz. Oban 14-Year-Old Single Malt Scotch Whisky

1 oz. Dubonnet

.75 oz. Grand Marnier

1 barspoon Demerara Syrup

Heat until steaming

Pour into a pre-heated heatproof mug. Twist an orange peel over the surface and discard

Garnish with a cinnamon stick

—Jim Meehan, Winter 2008


SLOE GIN FIZZ

Plymouth Sloe Gin is prepared by soaking berries in high-proof gin for months, sweetening the mixture to taste, and diluting it to around 26% ABV before bottling.

1 oz. Plymouth Sloe Gin

1 oz. Plymouth Gin

.75 oz. Lemon Juice

.25 oz. Simple Syrup

Shake with ice and strain into a chilled fizz glass

Top with 3 oz. Club Soda

No garnish

—J. A. Grohusko, Jack’s Manual, 1910




SMOKY GROVE

One night, spirits writer Jonathan Forester asked for a bartender’s choice. Pogash prepared a Perfect Rob Roy with orange bitters, and Forester liked it enough to blog about it on Slashfood.com.

2 oz. Compass Box Peat Monster Blended Malt Scotch Whisky

.5 oz. Carpano Antica Sweet Vermouth

.5 oz. Dolin Dry Vermouth

1 dash Angostura Bitters

1 dash House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a flamed orange twist

—Jonathan Pogash, New York, 2007


SOLSTICE

Solstice, Latin for when the sun stands still, refers to both the longest and shortest days of the year. John solemnly serves his on the darkest.

1.5 oz. Rittenhouse Bonded Rye Whiskey

.5 oz. Laird’s Bonded Apple Brandy

.5 oz. Nonino Amaro

.5 oz. Dubonnet Rouge

.25 oz. House Grenadine

Stir with ice and strain into a chilled coupe

No garnish

—John Deragon, Summer 2007


SOUTHSIDE

Sean Muldoon reckons it’s unlikely that this cocktail was named after Chicago’s Southside gang, which focused on selling beer during Prohibition.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.75 oz. Simple Syrup

4 Mint Leaves

Muddle the simple syrup and mint

Add everything else, then shake with ice and finestrain into a chilled coupe

No garnish

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


SOUTH SLOPE

At the time he created this cocktail, Michael was living in Brooklyn’s South Slope.

.75 oz. Beefeater Gin

.75 oz. Aperol

.75 oz. Lillet Blanc

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

Garnish with a lemon twist

—Michael Madrusan, Summer 2007


SPICE MARKET

This ode to the East combines unpasteurized sake with master distiller Desmond Payne’s grapefruit, sencha, and green tea-accented gin.

2 oz. Masumi Arabashiri Sake

1 oz. Beefeater 24 Gin

1 barspoon John D. Taylor’s Velvet Falernum

Stir with ice and strain into a chilled coupe

Garnish with a spritz of diluted Aftel Clove Essence

—Nate Dumas, Spring 2009


STAGGERAC

George T. Stagg is part of Buffalo Trace’s acclaimed Antique Collection of American Whiskies. The rare, unfiltered, barrel-proof whiskey tops the charts at a whopping 70% ABV.

2 oz. George T. Stagg Bourbon

3 dashes Peychaud’s Bitters

2 dashes Angostura Bitters

1 Sugar Cube

Muddle the sugar cube and bitters into a paste

Add everything else, then stir with ice and strain into a chilled, Edouard Absinthe-rinsed rocks glass

Twist a lemon peel over the surface of the drink and discard

—Don Lee, Winter 2007




STATESMAN

Erick created this clean, sophisticated cocktail to sip while exchanging witty commentary.

2 oz. Beefeater 24 Gin

.5 oz. Rothman & Winter Orchard Pear

1 barspoon Green Chartreuse

1 dash Regan’s Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Erick Castro, San Francisco, 2008


ST. RITA

This drink was first served to the Zwack family in Budapest using Sandor Zwack’s Plum Palinka, a distillate of handharvested wild fruit bottled in small quantities.

1.5 oz. Clear Creek Plum Brandy

.75 oz. Lime Juice

.5 oz. Zwack

.5 oz. Honey Syrup

Shake with ice and strain into a chilled egg coupe

Top with 2 oz. Moët Imperial Champagne

Garnish with a spritz of Marivani lavender essence and an edible orchid

—Jim Meehan, Fall 2008


SWISS MIST

This grapefruitaccented silver gin sour is finished with a mist of Absinthe Suisse Blanche, distilled in the Val-de-Travers region of Switzerland, where absinthe traces its roots.

2 oz. Plymouth Gin

.75 oz. Lemon Juice

.75 oz. Grapefruit Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

Garnish with a spritz of Kubler Absinthe

—Jim Meehan, Spring 2008

Grapefruit Syrup

24 oz. Simple Syrup

3 White Grapefruits

Remove zest from grapefruits (using a Microplane)

Combine the grapefruit zest with the simple syrup in a nonreactive container. Infuse for 10 minutes at room temperature

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 22 oz.


SWOLLEN GLAND

A subtle twist on Harry McElhone’s famous Monkey Gland Cocktail, published in Harry’s ABC of Mixing Cocktails in 1922.

2 oz. Berkshire Mountain Distillers’ Greylock Gin

.5 oz. Orange Juice

.25 oz. Yellow Chartreuse

4 dashes Peychaud’s Bitters

Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

Garnish with a cucumber ribbon on a pick

—Jim Meehan and Lydia Reissmueller, Fall 2009


TALBOTT LEAF

Gerry Corcoran created this bourbon-based Champs Élysées– Clover Leaf mashup named after the Talbott Tavern, an 18thcentury public house located in the center of Bardstown, Kentucky.

2 oz. Old Grand-Dad Bonded Bourbon

.75 oz. Lemon Juice

.5 oz. Green Chartreuse

.25 oz. Cynar

1 barspoon Bonne Maman Strawberry Preserves

7 Mint Leaves (reserve 1 for garnish)

Muddle 6 mint leaves and the Cynar

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with a mint leaf

—Gerry Corcoran, Spring 2009


TAO OF POOH

Winnie the Pooh had a welldocumented love affair with honey. The combination of these four ingredients is a meditation on how the flower begets the bee’s nest’s sweet reward.

2 oz. Liquiteria Coconut Water

1.5 oz. 42 Below Manuka Honey Vodka

.25 oz. Galliano L’Autentico

2 dashes The Bitter Truth Lemon Bitters

Stir with ice and strain into a chilled coupe

No garnish

—Jim Meehan, Spring 2010


THERE WILL BE BLOOD

John named this sour after Paul Thomas Anderson’s gruesome tale of greed and ambition, set in the Wild West when bourbon was king.

2 oz. Old Grand-Dad Bonded Bourbon

.75 oz. Godiva Original Liqueur

.75 oz. Blood Orange Juice

Shake with ice and strain into a chilled coupe

Garnish with a flamed orange twist

—John deBary, Winter 2008


TIPPERARY COCKTAIL

This recipe shows up in Robert Vermeire’s Cocktails: How to Mix Them as a gin-based sour with grenadine, orange juice, sweet vermouth, and mint.

2 oz. Black Bush Irish Whiskey

1 oz. Carpano Antica Sweet Vermouth

Stir with ice and strain into a chilled, Green Chartreuse-rinsed coupe

No garnish

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


TI-PUNCH

Ed Hamilton, who exports rhum from Martinique, is largely responsible for importing this Caribbean classic to the United States.

2 oz. Neisson Rhum Réserve Spéciale

1 barspoon Martinique Sugar Cane Syrup

1 Lime Disc

(silver dollar-size twist cut

straight off the side of a lime to

retain flesh with the peel)

Squeeze the lime disc on both sides (to express the oil from the peel and juice from the flesh) into a chilled rocks glass

Add everything else and top with pebble ice. Swizzle, then top with more pebble ice and swizzle again

No garnish

—Ed Hamilton, Rums of the Eastern Caribbean, 1997


TOM COLLINS

This cocktail was named after John Collins, a waiter at Limmer’s Hotel in London, who was famous for his gin punch.

2 oz. Hayman’s Old Tom Gin

.75 oz. Lemon Juice

.5 oz. Simple Syrup

Shake with ice and strain into a chilled Collins glass filled with ice

Top with 2 oz. club soda and garnish with a lemon wedge

—Jerry Thomas, Bar-Tender’s Guide, 1876


TOMMY’S MARGARITA

Julio Bermejo created this modern Margarita variation named after his family’s San Franciscobased Mexican restaurant, Tommy’s.

2 oz. L & J Blanco Tequila

1 oz. Lime Juice

1 oz. Agave Syrup

Shake with ice and strain into a chilled rocks glass filled with ice

No garnish

—Julio Bermejo, San Francisco, 1987




TRIBOROUGH

The Triborough is a twist on the Remember the Maine cocktail that Nate added to the list of cocktails named after New York City.

2 oz. Wild Turkey Rye Whiskey

.5 oz. Clear Creek Kirschwasser

.5 oz. Punt e Mes

.5 oz. Amaro Ciociara

1 dash Angostura Bitters

Stir with ice and strain into a chilled rocks glass

Garnish with an orange twist

—Nate Dumas, New York, 2009


TRIDENT

In his Essential Bartender’s Guide, Robert Hess says this drink “reflects my penchant for slightly obscure products not normally found in bars.”

1.5 oz. Krogstad Aquavit

1.5 oz. Lustau Manzanilla Sherry

.75 oz. Cynar

2 dashes Fee Brothers Peach Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Robert Hess, Seattle, 2002


T & T

The name is short for tequila and tamarind, two of the primary forms of airconditioning where López grew up, in Mexico.

1.5 oz. Tamarind Purée

1 oz. Siembra Azul Blanco Tequila

1 oz. Sombra Mezcal

.5 oz. Bénédictine

2 dashes Angostura Bitters

Shake with ice and strain into a chilled coupe

Garnish with an orange twist

—Euclides López, Spring 2009

Tamarind Purée

48 oz. Water

13 oz. Peeled Tamarind

Add the peeled tamarind to a pot filled with the water and boil over high heat for 15 minutes. Remove from heat. While the mixture is still warm, strain it through a china cap using the back of a spoon to force as much of the tamarind through the strainer as possible.

Store in a squeeze bottle in the refrigerator

Yield: approx. 32 oz.




TUXEDO

The tuxedo’s roots can be traced back to the Tuxedo Park Club, in New York’s Ramapo Mountains, where the sporty look became all the rage.

2 oz. Plymouth Gin

1.5 oz. Dolin Dry Vermouth

.25 oz. Luxardo Maraschino Liqueur

2 dashes House Orange Bitters

Stir with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

Garnish with a lemon twist and a cherry

—Harry Johnson, Bartender’s Manual, 1900




UP TO DATE

Ensslin calls for Sherry Wine in the recipe, leaving the style open for interpretation. While an Oloroso would work nicely, Manzanilla lends vibrant salinity and bracing acidity.

2 oz. Wild Turkey Rye Whiskey

.75 oz. Lustau Manzanilla Sherry

.5 oz. Grand Marnier

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Hugo Ensslin, Recipes for Mixed Drinks, 1916


VACCARI

This cocktail, named after the creator of Galliano, should be recommended to someone craving a spirituous drink on a hot summer day.

1.5 oz. Chamomile-Infused Compass

Box Asyla Blended Scotch Whisky

.75 oz. Dolin Dry Vermouth

.5 oz. Galliano L’Autentico

1 dash The Bitter TruthGrapefruit Bitters

1 dash The Bitter Truth Lemon Bitters

Stir with ice and strain over a large cube into a chilled rocks glass

Garnish with a grapefruit twist

—Naren Young, New York, 2010

Chamomile-Infused Compass Box

Asyla Blended Scotch Whisky

1 750-ml bottle Compass Box Asyla

.5 oz. In Pursuit of Tea

Chamomile Flowers

Combine the tea with the whisky in a nonreactive container. Infuse for 20 minutes

Fine-strain and bottle

Yield: approx. 24 oz.


VAUVERT SLIM

Vauvert was home to a Carthusian monastery where Francois Hannibal d’Estrees presented the monks with a manuscript containing a recipe for “elixir of long life” in 1605.

2 oz. Grapefruit Juice

1 oz. Green Chartreuse

.5 oz. Lime Juice

7 Mint Leaves

(reserve one for garnish)

1 Egg White

Muddle 6 mint leaves with the lime juice

Add everything else, then dry-shake. Shake with ice and fine-strain into a chilled, Laphroaig 10-Year-Old Single Malt Scotch-rinsed egg coupe

Garnish with a mint leaf

—Ryan Noreiks, Brisbane, 2009


VELVET CLUB

Jane spiked L. V. Battersby’s Velvet Glove cocktail, from the Café Royal Cocktail Book (1937), with a splash of PDT’s “club” soda: Moët Imperial Champagne.

1 oz. Hine V.S.O.P. Cognac

.5 oz. Lillet Blanc

.5 oz. Marie Brizard White

Crème de Cacao

Stir with ice and strain into a chilled coupe

Top with 1 oz. Moët Imperial Champagne

No garnish

—Jane Danger, Winter 2008


VESPER

This Martini hybrid, named after Bond’s love interest in Casino Royale, is largely culpable for a generation of imbibers thinking that spirituous drinks should be shaken, not stirred.

2.25 oz. Plymouth Gin

.75 oz. Belvedere Vodka

.5 oz. Lillet Blanc

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Ian Fleming, Casino Royale, 1953


VIEUX MOT

The release of St. Germain Elderflower Liqueur in the early half of 2007 was followed by a frenzy of new cocktails employing it all over the country.

1.5 oz. Plymouth Gin

.75 oz. Lemon Juice

.5 oz. St. Germain Elderflower Liqueur

.5 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

No garnish

—Don Lee, Fall 2007


VIEUX CARRÉ

According to Arthur, “This is the cocktail that Walter Bergeron, head bartender of the Hotel Monteleone cocktail lounge, takes pride in mixing.”

1 oz. Sazerac 6-Year-Old Rye Whiskey

1 oz. Hine V.S.O.P. Cognac

1 oz. Carpano Antica Sweet Vermouth

.25 oz. Bénédictine

1 dash Angostura Bitters

1 dash Peychaud’s Bitters

Stir with ice and strain over one large cube into a chilled rocks glass

No garnish

—Stanley Clisby Arthur, Famous New Orleans Drinks, 1937




WARD EIGHT

Whether or not the Ward 8 was created at the Locke-Ober Café in Boston’s eighth ward to celebrate the victory of Democrat Martin Lomasney in 1896 or not, politics have always been part of cocktail culture.

2 oz. Rittenhouse Bonded Rye Whiskey

.5 oz. Lemon Juice

.5 oz. Orange Juice

.25 oz. Simple Syrup

1 barspoon Al Wadi Pomegranate Molasses

Shake with ice and strain into a chilled coupe

No garnish

—The Cocktail Book: A Sideboard Manual for Gentleman, 1913


WATER LILY

This drink was served to a dear friend of Richard’s whose middle name is “Lily.”

.75 oz. Plymouth Gin

.75 oz. Rothman & Winter

Crème de Violette

.75 oz. Cointreau

.75 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

Garnish with an orange twist

—Richard Boccato, New York, 2007


WEESKI

David wanted to make Manhattans, but was out of rye, so he grabbed a bottle of Jameson’s 12-year-old and reached for Lillet Blanc instead of sweet vermouth.

2 oz. Jameson 12-Year-Old

Irish Whiskey

.75 oz. Lillet Blanc

.5 oz. Cointreau

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with an orange twist

—David Wondrich, New York, 2003


WELLINGTON FIZZ

Named after a coastal town on New Zealand’s northern island, this fizz marries the classic American Ramos Gin Fizz with a “kiwi” delicacy: passion fruit pavlova.

2 oz. 42 Below Kiwi Vodka

1 oz. Heavy Cream

.75 oz. Lime Juice

.5 oz. Boiron Passion Fruit Purée

.5 oz. Kassatly Chtaura Orgeat

1 Egg White

Dry shake, then shake with ice and strain into a chilled Collins glass

Top with 1 oz. club soda and garnish with 3 spritzes of diluted Aftel Bergamot Essence

—Sean Hoard, Spring 2010


WHISKEY SMASH

According to Dale, “I created this drink at the Rainbow Room, where I served it to folks who proclaimed they would never drink whiskey.”

2 oz. Rittenhouse Bonded Rye Whiskey

3 Lemon Wedges

.75 oz. Simple Syrup

6 Mint Leaves (plus 1 Mint Sprig for garnish)

Muddle the lemon wedges, mint leaves, and simple syrup

Add the rye, then shake with ice and fine-strain into a chilled rocks glass filled with ice

Garnish with a mint sprig

—Dale DeGroff, New York, 1999


WHITE BIRCH FIZZ

John created this drink at his childhood home on White Birch Lane for his mother who loves gin.

1.5 oz. Plymouth Gin

.75 oz. Lemon Juice

.5 oz. Strega

.5 oz. Rothman & Winter Orchard Apricot

1 Egg White

Dry-shake, then shake with ice. Strain into a chilled Collins glass

Top with 2 oz. club soda and garnish with a spritz of Suze

—John deBary, Fall 2009




WHITE LADY

You can still order McElhone’s creation at Harry’s New York Bar in Paris from one of the bar’s old-school, whitecoated barmen.

2 oz. Beefeater Gin

.75 oz. Cointreau

.75 oz. Lemon Juice

.25 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1929


WHITE NEGRONI

Wayne Collins created this aperitif for Nick Blacknell, who brought him a bottle of Suze to prepare drinks with before a dinner in Bordeaux.

2 oz. Plymouth Gin

1 oz. Lillet Blanc

.75 oz. Suze

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Wayne Collins, London, 2002


WIDOW’S KISS

George Kappeler penned Modern American Drinks while serving as head bartender at the Holland House, one of the finest hotels in New York City at that time.

2 oz. Laird’s Bonded Apple Brandy

.25 oz. Yellow Chartreuse

.25 oz. Bénédictine

2 dashes Angostura Bitters

Stir with ice and strain into a chilled coupe

No garnish

—George Kappeler, Modern American Drinks, 1895




WITCH’S KISS

This tequilabased ode to Kappeler’s Widow’s Kiss relies on saffronhued Strega in place of Yellow Chartreuse and apple butter in place of Bénédictine.

2 oz. José Cuervo Platino Tequila

.75 oz. Lemon Juice

.5 oz. Strega

1 barspoon Red Jacket Orchards Apple Butter

Shake with ice and strain into a chilled coupe

Garnish with a lemon twist

—Jim Meehan, Fall 2008




WOOLWORTH

This drink is named after the Woolworth Building, once the tallest building in New York City.

2 oz. Compass Box Asyla Blended Scotch Whisky

1 oz. Lustau Manzanilla Sherry

.5 oz. Bénédictine

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—John Deragon, Fall 2007


WRONG AISLE

Fruit vinegars or shrubbs, as they were called a century ago, work just as well in cocktails as they do in food preparation.

2 oz. Laird’s Bonded Apple Brandy

1 oz. Lillet Rouge

.25 oz. Quince Shrubb (Huilerie Beaujolaise Vinaigre de Coing)

1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Stir with ice and strain into a chilled, St. Germain-Elderflower Liqueur rinsed coupe

Garnish with an apple fan dusted with nutmeg

—Jim Meehan, Summer 2010




ZOMBIE PUNCH

Tiki bar owners like Donn Beach went through a lot of trouble to keep their recipes a secret: only the most trusted staff members knew the full recipes, which were batched secretly and given to the bartenders on the front line to mix out of numbered bottles.

1.5 oz. Appleton Estate Reserve Rum

1.5 oz. Bacardi 8 Rum

1 oz. Lemon Hart Overproof Rum

.75 oz. Lime Juice

.5 oz. John D. Taylor’s Velvet Falernum

.5 oz. Trader Tiki’s Don’s Mix

1 barspoon House Grenadine

1/8 tsp. Vieux Pontarlier Absinthe

1 dash Angostura Bitters

Shake with ice and strain into a chilled tiki mug filled with pebble ice

Garnish with a mint sprig

—Don the Beachcomber, 1934

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