|Absinthe 75||Absinthe||Switching the gin for absinthe in a French 75 results in a pleasantly crisp blend of citrus and anise.||$11|
|Absinthe Drip||Absinthe||This is the traditional method of preparing absinthe. Sugar cuts the bitter aromas and flavors associated with anise, and water opens up the underlying flavors and cuts any strong alcohol taste.||TBD|
|Absinthe Frappe||Absinthe||This modified version was made popular by Tom Bullock in pre-prohibition St Louis. His addition of Benedictine to the traditional mixture softens the anise and brings a more floral taste to a drink popular during the balmy early 19th century New Orleans summers.||$14|
|Absinthe Martini||Absinthe||Your choice of absinthe, simple syrup, and water shaken and served as a martini with a mint sprig.||TBD|
|Absinthe Suissesse||Absinthe||A classic new Orleans brunch cocktail from the Old Absinthe House. Many swear by this cocktail being a cure-all for hangovers. Notes of almond, anise, and mint are brought together by the creamy texture.||TBD|
|Chrysanthemum||Absinthe||Made popular by the American bar S.S. Europa, named for a vessel which served as a peace-time passenger boat turned war ship in early 1900's Germany. The vessel was captured, then used by US troops in 1945, and later served again as a passenger ship for France in post WWII Europe. Absinthe, Benedictine and Dolin Blanc combine to bring forth herbal notes, and slight tinges of honeyed citrus fruit.||$15|
|Death in the Afternoon||Absinthe||Some sources state that Ernest Hemingway actually invented this cocktail, but there is no debate he inspired it. Hemingway's love for absinthe began during his time spent on the left Bank of Paris. His instructions for this cocktail were as follows; "pour on jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly." We have added fresh lemon juice and sugar to balance out the heavy notes of anise and the biscuity champagne.||$12|
|Re-Animator||Absinthe||This cocktail is an absinthe dominated version of the Corpse Reviver #2. The notes of anise and fennel dance along your palate hand-in-hand with juniper, while Curacao and lemon brighten the entire cocktail.||$15|
|Reverse Sazerac||Absinthe||Reversing the ingredients in a cocktail is rapidly becoming a trend in modern speak easies. In a reverse Sazerac, the rye and absinthe are inverted, but it does not end there. Lemon juice is brought in in place of the traditional zest to bring out some of the often unnoticed layers of absinthe.||$12|
|Reverse Sazerac Sour||Absinthe||English bartenders have a lot of fun with themed and concept based drinks. This cocktail, invented by Ales Olasz of Montgomery Place in London, turns a Sazerac completely on its head. The main portion of the cocktail is reminiscent of a suissesse, but that is where the similarities end. A nice smoky scotch rinse, and Peychaud garnish lend fruity but peaty aromas that blend into heavy anise flavor nicely.||$13|
|Suissesse||Absinthe||This a long, Mediterranean-style drink. The egg white softens both the sharpness of the lemon and the aniseed of the Herbsaint, while the soda water enhances the cocktail's fresh character (although you can use still water if you prefer).||$12|
|Viagra Falls||Absinthe||Absinthe Verte, sour apple liqueur, chilled water, and Angostura bitters are shaken and served as a martini with an orange twist.||$12|
|Yellow Parrot||Absinthe||Some say this was created in 1935 by Albert Coleman at The Stork Club, New York City, but the drink was featured in Harry Craddock's Savoy Cocktail Book five years before that. The original recipe called for equal parts of all three ingredients: one ounce Chartreuse, one ounce apricot brandy, one ounce of absinthe. Now, while I like absinthe, I recommend going down to 1/4 ounce absinthe as this will still make a strong impression on the drink. The Chartreuse will stand its ground providing a sweet herbal start to the drink, while the apricot brandy remains in the background. Never the less, this cocktail offers a constant hint of apricot throughout the drink and whilst pretty sweet, is quite interesting.||$12|
|Hot English Ale Flip||Beer||This flip is close to the original version of the flip. Ale is heated to near a boil, and slowly poured back and forth between two pitches with raw eggs and sugar to create a texture as smooth as cream. This is a batch cocktail, and is only available at the bartenders discretion.||$30|
|Hot English Rum Flip||Beer||This flip is close to the original version of the flip, with the exception of rum being added. This most likely happened some time after 1655 when Britain took over much of the Caribbean. The ale is heated to near a boil, then slowly poured between two pitchers with sugar, raw eggs, and rum.||$30|
|Shandygaff||Beer||This drink and its name originated in England and dates back to at least the late 19th century. The name comes from the London slang for a pint of beer, 'shant of gatter' (shanty being a public house, gatter meaning water). The ginger ale serves as a flavorsome way to water down the strength of the beer, thus the literal translation, 'pub water'.
In the first chapter of The History of Mr. Polly, H. G. Wells describes a shandygaff as being, "two pints of beer and two bottles of ginger beer foaming in a huge round-bellied jug." In London the beer is now usually diluted with lemonade and this drink is now simply known as a shandy. When ordering in a pub you are expected to call for 'lager shandy' or 'bitter shandy', the latter specifying the drink should be based on traditional real ale.
Today the term 'Shandygaff' is forgotten in London but popular in the Caribbean where this drink is made with beer and ginger ale or ginger beer.||$12|
|Bloody Maria||Bloody's||The Bloody Maria is a variation of the Classic Bloody Mary that calls for Tequila as the base instead of vodka. The Tequila shines through and adds a smoky flavor to the spice instead of being covered up like the vodka.||$13|
|Caesar||Bloody's||This Canadian favorite differs from a Bloody Mary in that Clamato takes the place of tomato juice and glass is rimmed with celery salt.||$10|
|Classic Mary||Bloody's||Made from scratch using salt, pepper, celery salt, cayenne, and tomato juice. Garnished with olives and okra.||$9|
|Mary's Funeral Pyre||Bloody's||This is just how Mary would like to go out; smoke, celery salt, black pepper, Tony's, garlic, Worcestershire, cayenne, Tabasco, and tomato juice is smoked right before you. Garnished with smoked Gouda stuffed olives.||$13|
|The Ghost of Mary||Bloody's||Also made from scratch, but with a kick. Salt, pepper, Tony's, garlic, horseradish, celery bitters, house made ghost pepper bitters, and tomato juice. Garnished with spicy beans, banana peppers, and a pickled green tomato.||$13|
|The Ultimate Bloody Mary||Bloody's||Barrel aged vodka serves as the base for the best Bloody Mary you will ever have. Cayenne pepper, Tony's, Gold Dust, Worcestershire, garlic, balsamic vinegar, Tabasco, horseradish and tomato juice served with a beef straw.||$16|
|Boulevardier||Bourbon||Although, The Volstead Act was meant to eradicate the consumption and distribution of alcohol, it actually triggered a revival in the art of mixing. The Boulevardier was designed by ex-patriot Harry McElhone who was one of many early twentieth-century bartenders who became more innovative and creative in their trade. He relocated from New York to Europe just before Prohibition and constructed this bold mix of bourbon, Campari, and sweet vermouth.||$13|
|Bourbon Milk Punch||Bourbon||The milk punch is a cocktail nearly as old as the United states itself from colonial times, all the way through the second World War. It was a beverage consume across the country. Benjamin Franklin even had his own personal recipe. Sometime after World War II, the milk punch fell out of popularity with the majority of the country. The deep south, New Orleans in particular, took up the mantle and made it all their own. Traditionally it was made with Brandy or Bourbon, milk, sugar, and vanilla. New Orleans helped cement Bourbon as the main spirit of a milk punch over the last 40-60 years.||$12|
|Brooklyn||Bourbon||While the Manhattan is the best known of the New York cocktails, four of the five boroughs boasted signature namesake drinks. The Brooklyn probably faded out of style due to the eventual unavailability of Amer Picon, one of its key ingredients. Thanks to the recent revival in the classic art of mixing spirits, it is more readily available. This nearly forgotten recipe contains Eagle Rare 10 Year Bourbon and dry vermouth, but Amer Picon and Maraschino liqueur are what set it apart from its Manhattan brother.||$11|
|Derby||Bourbon||Like the Mint Julep, the Derby was inspired by the track. There are so many Derbies, in fact, it seems as if every barman to mix at a horse track created his own. Instant ballyhoo. Three of these variations made their way into the 1947 Bartenders Guide by Trader Vic himself. This cocktail is a pleasantly tart, but sweet blend featuring bourbon, lime, Curacao, and vermouth.||$10|
|Kentucky Buck||Bourbon||Created by Eric Castro of Rickhouse in 2008, the Kentucky Buck pays homage to ginger beer based cocktails of old. Bourbon serves as the base with fresh strawberries, fresh lemon, bitters and ginger beer to create a slightly sweet but spicy cocktail prefect for the fall.|
|Leatherneck||Bourbon||Leatherneck is slang for a US Marine Corps soldier. The term originated in Revolutionary War, when the Marine uniform had a high leather collar shielding the wearer from sword blows. This mix of Bulleit whiskey, blue Curacao, and fresh lime juice became popular when New York World-Telegram columnist and former marine Frank Farrell published it.||$10|
|Lion's Tail||Bourbon||The first record of the Lion's Tail appearing in print is in the Cafe Royal Cocktail book, a 1937 edition published by the United Kingdom Bartenders Guild. It is an interesting cocktail for two main reasons. The first odd fact about this cocktail is that it called for a bourbon base just four years after the end of prohibition. Bourbon was still scarce at the time of publication. The second interesting point is in the recipe; Bourbon, lime, and pimento dram being blended together. One can surmise the name came from the term "twisting the Lions tail", a British term equating to "bucking the system." Pimento dram is traditionally an island style ingredient, and lime typically does not mesh with bourbon. In this case, however, the combination is superb.||$12|
|Mint Julep||Bourbon||The first printed mention of the mint julep is in London in 1803 by a write named John Davis. He had encountered the cocktail during his travels in Virginia and described it thus "a dram of spirituous liquor that has mint steeped in it, take by Virginians of a morning." In later writings, Thomas told of London adopting the trend of drinking Juleps. This simple, but delicate drink comes from combining bourbon, mint, and sugar over ice in its own name sake glass. A smash of sorts.||$11|
|New Orleans Mule||Bourbon||This southern take on the iconic Moscow mule brings a new level of complexity to the mule family of cocktails. Bourbon, coffee liquor, pineapple juice, lime juice, and ginger beer come together to create a dark, spicy, but sweet mixture that emulates the diverse culture of New Orleans.||$12|
|New Orleans Punch||Bourbon||The term Punch was fir recorded in British documents in 1632. It was originally a mix of five ingredients; alcohol, sugar, lemon, water, and tea or spices. The New Orleans Punch blends together several different aspects of the rich culture of New Orleans; Bourbon the most American of spirits, Rum which was extremely popular one to the closeness of the Caribbean, Chambord since New Orleans has such deep French ties, rounded out with lemon and refined English Black Tea.||$15|
|Southern Punch||Bourbon||This new-age one shot version of a punch uses bourbon along with the tropical flavors of pineapple and grenadine to create tropical flavors that mingle with the vanilla and oak notes of the bourbon.||$12|
|Ward 8||Bourbon||In 1934, this was one of the ten best cocktails of the year. We're still trying to figure out why. Don't get us wrong: the Ward Eight's a perfectly delightful libation, dry and refreshing. But: (a) it goes back to 1898, so hardly a new up-and-comer, and (b) it's not a drink to change your views on life, happiness, and the eternal mysteries with a single sip. Its aims are modest, its charms subtle. That is, if you make it right.
Tot homines, quot sententiae, the Romans used to say -- this many people, that many opinions. Never have these words been better illustrated than with the Ward Eight. Every authority, a different formula. Hell, things got so confusing, the drinks correspondent for the old New York Sun (now there's a job) was driven to put the question to his readers; he got 400 answers. Some help.
Yet one thing is certain: to make a proper Ward Eight, you need rye and orange juice. (If made with bourbon and only the lemon juice, as many suggest, it's just a whiskey sour with grenadine: a decent drink, but no Ward Eight.) Y'see, the sharp tang of the rye blends just so with the bite of the lemon and the rounded sweetness of the orange, leaving absolutely no taste of liquor. In short, this drink lies like a politician.
Which brings us to the name: They say this old smoothie was inaugurated at the victory supper (the night before the election, naturally) for Martin "The Mahatma" Lomasney, running for something or other from Boston's Ward Eight -- now Roxbury and the South End. Where, it's safe to say, one of these hasn't been poured in fifty years.||$12|
|Whiskey Cosmopolitan||Bourbon||The "Cosmo" has been one of the frilly, girly staples of modern day bars since the late 1970's after first appearing. This version uses whiskey as its base, creating a much more manly cocktail than the traditional.||$12|
|Applejack Rabbit||Brandy||The Applejack Rabbit first appears in the 1927 Here's How prohibition era cocktail manual. The interesting blend of fresh citrus and maple on top of bottled in bond apple brandy is quite delicious. The cocktail evokes notes of Summer and Fall at the same time, with bright citrus at the beginning of the cocktail and rustic apple and maple at the end.||$13|
|Blue Paradise||Brandy||The name of this unusual Cognac based cocktail is a little misleading. Such a name invokes thoughts of a rum based tiki drink to be enjoyed on a beach, but in reality it is named after an early Broadway musical. The musical, also title Blue Paradise, ran from August 1915 to May 1916 for a total of 356 performances. The story is set in a Viennese cafe and follows the life of a man realizing that he will never be able to recapture a lost love. The cocktail was created by Emil Bauwens and published in his book, "Livre de Cocktails", in 1949. This intriguing mixture combines Cognac with a quinine infused Vermouth, and parfait amour for layers of complexity seldom found elsewhere.||$13|
|Brandy Alexander||Brandy||The Brandy Alexander is a spin-off cocktail that has gained more popularity than its parent libation. The Alexander is originally a gin based cocktail featuring Creme de Cacao and cream. Although the first barman to make the substitution has been lost to time, Hugo Ensslin immortalized this delicious after a dinner beverage in his 1916 book, "Recipes for Mixed Drinks".||$14|
|Brandy Crusta||Brandy||The Brandy Crusta is one of the more pivotal creations in cocktail history, but it is also one that many have forgotten. Invented by Joseph Sontina at the Jewel of the South in New Orleans in 1852, and engraved in the first-ever bartenders guide in 1862, this cocktail has been the inspiration for many adventurous barmen over time. It is the precursor to the Sidecar, which in turn inspired the Margarita. This bold evolution of the original "Old Fashioned" cocktail combines Cognac, Curacao, fresh lemon, maraschino liqueur, and Peychaud's bitters is delightfully tart and refreshing.||$12|
|Brandy Smash||Brandy||The Brandy Smash is one of those great, classic "stick" drinks, meaning that here you use a muddler in the first part of the preparation. First published in Jerry Thomas' "Bartending Guide" in 1862, the Smash has spawned a genre of cocktails. In this case you will muddle mint, sugar, and club soda gently; just enough to release the mint's essence and dissolve the sugar in the soda. Add ice, Brandy, stir and you have one smashing Smash.||$12|
|Brandy Sour||Brandy||A brandy sour is a mixed alcoholic cocktail that is typically made with brandy and citrus juice. The drink originated in the Mediterranean, on the island of Cyprus in the 1930s. It is the national drink of Cyprus, making use of one of the island's most prolific exports - brandy - as well as the native bitter lemons found there.
During the 1930s, visiting King Farouk of Egypt requested an alcoholic alternative to the iced tea being served in his hotel. Despite being Muslim, the young king had an affinity for alcoholic cocktails. He was trying to be discreet, however, so he requested that his drink be made in such a way that any onlookers would think he was simply sipping a glass of iced tea. Bartenders at his hotel created the drink, and it wasn't long before other restaurants, hotels and clubs across the island were copying the recipe.
There are several variations of the original brandy sour recipe. People who want to remain true to the Cypriot roots of the drink can find imported brandy from Cyprus at many liquor stores. There are four basic elements to a classic brandy sour: brandy, citrus, bitters and lemonade or soda.||$12|
|Cold Brandy Flip||Brandy||The Cold Brand Flip pulls in a German brandy to serve as it's base with raw egg, cream and sugar to soften and accentuate the flavors already present in the brandy.||$12|
|Crimean Cup A La Marmora||Brandy||This cocktail is a very old, oddly named cocktail from "Professor" Jerry Thomas 1862 Bartenders Guide. Mr. Thomas named this cocktail after Alfonso Ferrero, Cavaliere La Marmora, an Italian general during the Crimean War (1852-1856). Thomas toured the world crafting cocktails and entertaining the European elite during the mid to late 1800's. It is not known if Thomas ever met the namesake of his cocktail, but it is certain the Crimean Cup was meant to honor Alfonso's efforts in the first major conflict to be documented as it happened with photographs and written reports distributed world wide. In the style of a Punch, brandy and rum are highlighted by maraschino liqueur, orgeat, fresh lemon and champagne to create a stately cocktail.||$15|
|Deauville Cocktail||Brandy||The origins of this cocktail are a bit murky. The farthest it can be traced is 1930's New Orleans. Prohibition ended December 5th 1933, so our summation is that the Deauville was created by some barman in an attempt to garner a new audience and showcase a twist on the typical sidecar. Deauville itself, is a commune in the Normandy region of France, so it is possible the first namesake cocktail used Calvados from that area, blended with Cognac, Cointreau and fresh lemon juice.||$20|
|Diki Diki||Brandy||Inspired by the tropical climates Prohibition refugees escaped to in the early 1900's, the Diki-Diki is a citrusy sweet blend of Calvados, Swedish Punch, and grapefruit juice. Diki-Diki means healthy and wealthy in Sherpa. This cocktail is another product of the wealthy's ability to move away from the states during Prohibition.||$11|
|East India Cocktail||Brandy||The East India Cocktail first appeared in Harry Johnsons book New and Improved Bartender's Manual in 1882, and it was an amalgamation of liquors from several different parts of the world. It was also the preferred cocktail of the British Raj, rulers of Queen Victoria's East Indies Crown colonies. With East India being a massive trade hub at that point in time, it is not hard to believe the cocktail came about due to a large diversity in available alcohol. This recipe is a delightful and widely accepted variation of the original where the brandy is the main element, accented by the sweetness of Curacao and maraschino. These flavors are further bound together by a raspberry syrup, and Angostura bitters to produce an enticing exotic scarlet hue.||$16|
|Filmograph||Brandy||The Filmograph gets its namesake from a company that made moving picture equipment during the silent era. It was also the name of film biz newspaper around the same time. The cocktail is a simple but interesting mix of brandy, fresh lemon juice, and kola tonic that evokes slightly sour herbal notes blended with the soft brandy.||$15|
|French Connection||Brandy||The French Connection is without a doubt named after the French-Italian heroin network known by the same name. What is not known is if the cocktail came into existence in response to the cases throughout the 1960's, or the 1971 movie staring Gene Hackman. This simple, yet decadent cocktail highlights Cognac, the most known Brandy from France, and Amaretto, the silky almond flavored liqueur from Italy. The Amaretto accents the Cognac, just as Italian gangsters helped enable their French counterparts form one of the largest heroin operations in history.||$18|
|Golden Dawn||Brandy||Created by barman Tom Buttery at the Berkshire Hotel, London in 1930, the Golden Dawn was voted Worlds Finest Cocktail in a United Kingdom Bartender's Guild contest that same year. This cocktail's peculiar combination of Calvados, gin, apricot brandy, and fruits can be attributed to the equally odd operetta for which it was named. In 1927, Oscar Hammerstein penned this to be the opener for the soon to be famous Hammerstein theater.||$13|
|Harvard AKA the New Orleans Manhattan||Brandy||The Harvard is another tribute to the Manhattan, but draws on cognac as its heart and not rye. It was first published in George Kappeler's 1895 "Modern American Drinks" and its name reflected the upper echelon of the Ivy League that Harvard commanded.||$16|
|Hazelnut Alexander||Brandy||The Hazelnut Alexander is a third generation spin-off of the original Alexander cocktail. This incarnation, created in 2005 by James Mellnor at Maze in London, brings in hazelnut liquor as well as Angostura bitters to give a nutty but balanced sweetness.||$12|
|Honeymoon||Brandy||First appearing in Hugo Ensslin's Recipes for mixed drinks, the Honeymoon has a rich history and a some what vague original recipe. When Ensslin first wrote of the cocktail, the main spirit listed was just apple brandy. Given the time period, this could have referred to the rustic applejack of the United States, or the more refined Calvados of Normandy. Several variations of the cocktail exist with one very boisterous one at the forefront. Ensslin's original called for apple brandy, Benedictine, Curacao, and fresh lemon juice. In 1959, a young north Hollywood man by the name of Albert Carrillo took first prize in the United Kingdom Bartender's Guild competition in Los Angeles for his Honeymoon cocktail and interestingly enough the only portions of his drink that did not match Ensslin's were the use of Falernum in place of Benedictine and orange in the place of lemon. All this aside, our recipe is loyal to the Ensslin original which is a crisp, slightly sweet and wonderfully complex.||$14|
|Jack Rose||Brandy||Like many great classics this drink is served with numerous plausible origins:
1. The Jack Rose is named after the Jacqueminot rose, which in turn takes its name from the French general, Jean-Francois Jacqueminot. According to Albert S. Crockett's 1935 "The Old Waldorf-Astoria Bar Book", it is so called because of its pink color, the exact shade of a Jacqueminot rose, when properly concocted.
2. Some credit this drink's creation to the Colt's Neck inn in New Jersey, which was originally owned by a member of the Laird's family of applejack distillers. His name was Jack and 'Rose' is said to be a reference to the drink's reddish-pink hue. However, this theory has been discredited by Lisa Laird-Dunn, a ninth generation Laird family ancestor.
3. Other simply claim 'Jack' is short for 'applejack' and again hold that 'Rose' a reference to the drink's color.
4. According to the Police Gazette of 1905, Frank J. May, better known as Jack Rose, a wrestling bartender who held bar at Gene Sullivan's Cafe, 187 Pavonia Avenue, Jersey City, New Jersey created this drink.
5. However, the most popular theory relates to a late 19th century New York small-time gangster called Jack Rose who was the informant in a notorious 1912 murder case. 'Bald' Jack Rose, whose favorite beverage is said to have been applejack brandy with lemon and grenadine, was heavily implicated in the 1912 the shooting of Herman Rosenthal, the owner of several New York gambling dens who was in throws of blowing the lid on police and municipal links to organized crime. Rosenthal had already squealed to the press and on the evening of July 15, after the lengthily delivery of his affidavit, left D.A. Charles Whitman's office at around midnight. Fatally he then headed to the Metropole Cafe at the Hotel Metropole on West 43rd Street, a favorite late night gambler's haunt, for a nightcap. As he exited the Metropole he was killed by four bullets, one to the chest and three to his head. The hit was pinned on a Lieutenant Charles Becker of the NYPD's antigambling squad and Rose was star witness in what was then the trial of the century. Becker went to the electric chair while Rose apparently went into the catering business, lending his name to his favorite drink.
6. Or, alternatively, it could be named after 'Jack Rose', an early 20th century brand of small cigars which sold for five cents a pack. Interestingly, these little cigars became known by the nickname 'squealers' after the Rosenthal case.
All that for calvados, freshly squeezed lemon juice, grenadine, cane sugar syrup, Angostura aromatic bitters, and chilled mineral water. We also say this apple brandy sour sweetened with grenadine is better when shaken with egg white.||$12|
|Leviathan No. 2||Brandy||Created in 2013 by Czech bartender Adam Hrapko, this cocktail was created in homage of the original Leviathan. The Leviathan contains Cognac, sweet vermouth, Grand Marnier and fresh orange juice and was created by bartending legend Rudolf Slavic on the Leviathan cruise ship while crossing the Atlantic. Hrakpo's No. 2 combines Cognac, fresh orange juice, both sweet and dry vermouth along with the substitution of Becherovka, a bitter Czech spirit, in place of Grand Marnier creating one monster of a cocktail.||$15|
|Milk Punch||Brandy||This beverage is not to be confused with the Punches of old. Although this New Orleans stylized version can vary loosely be tied to some of the Punches created by Professor Jerry Thomas himself in his 1862 "Bartenders Manual". The common belief is that a French woman created the first. Aphra Behn was a prolific dramatist of the English Restoration, the first professional English writer is believed to have birthed the first Milk Punch. That being said, this New Orleans adaptation combines Cognac, rum, vanilla, whole milk and nutmeg for another example of the evolution of the cocktail.||$12|
|Pan-American Clipper||Brandy||This cocktail is the product of a collaboration between 1930's cocktail guide author Charles Baker and a pilot friend of his. At its heart, the Pan American Clipper is a Jack Rose, but the addition of just a few drops of absinthe changes the cocktail drastically.||$14|
|Port Wine Flip||Brandy||The Port Wine Flip forgoes the cream aspect of several flips to present an older variation. Cognac is added to give more punch, and also to balance out the darker notes the Port Wine has. The raw egg and sugar help soften and blend these two spirits together.||$13|
|Sidecar||Brandy||A product of Prohibition, the sidecar is rumored to have been created in the early 1920s by an American bartender who fled to Paris to escape the Volstead Act. First published in Harry MacElhone's 1922 "ABC of Mixing Cocktails", the sidecar still enjoys massive popularity. It is a blend of cognac, fresh lemon, and Cointreau to provide a leathery, tart cocktail with just a hint of sweetness.||$14|
|Soother||Brandy||The Soother is yet another great cocktail lost in the pages of time that is until Ted "Dr. Cocktail" Haigh decided to pen his "Vintage Spirits and Forgotten Cocktails" book. Ted made it his mission to resurrect that which has been lost in the sands of time, and he succeeded. Originally published in Albert Stevens Crocketts' "Old Waldorf Bar Days", the Soother was not in the cocktail section of the book. It was found in the "Fancy potions and Otherwise" section. That being said, the Soother is neither fancy in the preparation, or in appearance, but it is quite fancy on the palate. The blending of Cognac, aged rum, orange liqueur, fresh lemon juice, and apple evokes the cooler autumn months and is a perfect lead in to a cold winter.||$13|
|Stinger||Brandy||The Stinger is another of the cocktail greats with somewhat of a murky cocktail etymology. Although first published in Tom Bullock's 1917 "Ideal Bartender", this was merely a formality that someone needed to record the recipe. It is cited as one of the most popular pre-prohibition cocktails, and for a good reason. The Stinger enjoyed a fairly intense revival spanning from the mid 1940's to early 1960's with several move references. One such reference is made in the 1956 film "High Society", where Bing Crosby explains to Grace Kelly how the Stinger gained its name. "It's a Stinger. It removes the Sting." This blend of white Creme de Menthe and Cognac certainly does the trick.||$12|
|The Calvados||Brandy||The Calvados cocktail was first mentioned in Harry Craddock's Savoy Cocktail book, published in 1930. The cocktails namesake Calvados, a French apple brandy of exquisite quality, is the base liquor. But do not assume it will taste as such. This cocktail is all about the orange. Orange bitters are used in seldom heard quantities in conjunction with fresh orange juice and Cointreau. The apple notes are present, but they take a backseat to the dynamic breadth of orange that assaults the palate.||$12|
|Widow's Kiss||Brandy||This evocative cocktail was first published in the 1895 edition of Modern American Drinks by George Kappeler. The Widow's Kiss was a very herbal cocktail, hailing from a time where fruit liqueurs were nearly non-existent. Sadly, this became the downfall of the Widow's Kiss in the early to mid 1900s when new distilling techniques gave life to fruity, sweet liqueurs that would last more than a few weeks. The Widows Kiss uses a base of Calvados, herbal Green Chartreuse, floral Benedictine, and herbal Angostura bitters to produce and herbal monster of a cocktail.||$13|
|Absolutely Fabulous||Champagne||The Absolutely Fabulous is a new age cocktail which pulls not only its name, but its core ingredients from a British comedy of the same name that aired in the 1990's. It was created in 1999 at Monte's Club in London and was based on a concoction imbibed by the cast called "Stoli Bolli"; Stolichnaya and Bollinger Champagne. The Absolutely Fabulous adds cranberry to the mix to create a devilishly strong lady pleaser.||$12|
|Alfonso||Champagne||The Alfonso is a cocktail paying homage to former Kings of Spain. King Alfonso XII, as well as his son both enjoyed champagne to a near fault. King Alfonso XIII first enjoyed his namesake cocktail in 1931 during his travels to Paris, France while in exile. This slightly bitter twist on the Champagne cocktail takes a bitter's laced sugar cube and Dubonnet Rouge, the famous Quinine infused aperitif, and blends them with crisp champagne.||$10|
|Americana||Champagne||The Americana is yet another variation on the Champagne cocktail made famous by Jerry Thomas. This distinctly American rendition combines a bitters soaked sugar cube, with Champagne, and the most American of all creations, Bourbon. The Bourbon brings in notes of vanilla and a sweetness normally lacking in Champagne.||$11|
|Black Velvet||Champagne||Invented in morning, the Black Velvet was meant to symbolize the black cloth armbands worn by mourners. The Brook's Club in London invented this cocktail in 1861 to mourn the death of Prince Albert, Queen Victoria's Prince consort. It is an interesting mix of Champagne and beer, typically a stout. This layered cocktail brings a crisp finish to what would have been quite a weighty beer.||$12|
|Bold Chieftain||Champagne||The Bold Chieftain is yet another twist on the traditional champagne cocktail using both Bourbon and Curacao. The bourbon adds depth and bite to the champagne, while the Curacao provides just enough sweetness to balance it out.||$15|
|Champagne Bowler||Champagne||The Champagne Bowler is a rather vineal cocktail as three of its five ingredients are based on the grape. Dating back to the 1930's, this elaborate twist on the champagne cocktail includes cognac, chardonnay, champagne, and fresh strawberries.||$15|
|Champagne Cocktail||Champagne||The first recipe for this cocktail appeared in the 1862 edition of Jerry Thomas' How to Mix Drinks. It is a simple incarnation of the cocktail in general with spirits or wines mixed with sugar and bitters. This lightly sweet and refreshing cocktail combines Grand Marnier, champagne, bitters, and a sugar cube to create more fizz and sparkle.||$10|
|Champagne Cup||Champagne||This cocktail is yet another adaptation of the Champagne cocktail that was immortalized by Jerry Thomas. Originally meant to be made as a punch, it has been scaled down for the individual drinker. Cognac, Curacao, and Maraschino liqueur are blended with Champagne to give more punch and just a touch of sweetness to the dry Champagne.||$14|
|Champagne Daisy||Champagne||The Daisy style of cocktails dates back to the late 1800's, and is by definition a base spirit, a sweet syrup, lemon juice, and soda. This cocktail takes just a small liberty in replacing the soda with Champagne, yellow Chartreuse, grenadine, fresh lemon, and Champagne combine to make a delightfully complex beverage with notes of anise, fennel, lemon, and a distinct sweetness.||$15|
|D'Artagnan||Champagne||The D'Artagnan is another one of the great cocktails whose creator and origins are unknown. It is one of the few cocktails that calls for Armagnac, the older and bolder brother of Cognac, specifically. One can Surmise the name pays homage to both the famous Musketeer, and to his home Gascony, the birthplace of Armagnac. The D'Artagnan blends bold Armagnac, Grand Marnier, fresh orange juice, and Champagne to evoke notes of a Champagne cocktail and a Grand Mimosa in one glass.||$14|
|Earl Grey Fizz||Champagne||The Earl Grey Fizz is yet another mew age cocktail involving champagne that has popped up in recent years. Created in 2002 by Henry Besant at the Lonsdale House in London, this cocktail combines the soft herb notes of bison grass vodka with earthy Earl Grey tea, and biscuity champagne.||$12|
|French 75||Champagne||The French 75 is one of the best examples of how exposure can make or break anything. As a cocktail, it is based on the 75 cocktail which originates with the French and American air squadron drinking rituals during World War I. The first publications of the 75 came after the war in 1922, followed by another that same year. Both of these publishing's are not the French 75 as known today, that came about in the pages of a cocktail pamphlet published by Norman Hume Anthony under the pseudonym Judge Jr in 1927 titled "Here's How". Anthony used a pseudonym primarily due to prohibition, and no one would have wanted him in their illegal speakeasy with federal agents in tow. The term "French 75" finally came around in 1930, when Harry Craddock copied the recipe for his famous "Savoy Cocktail Book" and attributed it to the fast firing French 75mm field artillery pieces that were pivotal in the war. It is said the mixture of gin, fresh lemon, sugar, and Champagne had the kick associated with the vicious little gun.||$11|
|Grand Mimosa||Champagne||The origin of the Mimosa is up for a debate. One story says that a French bartender invented it at the Ritz Carleton in Paris in 1925, while the other states a French barman stole the idea from a London tavern whose near identical concoction was called Buck's Fizz. Either way, this Champagne cocktail, spiked with Grand Marnier and mixed with fresh orange juice is delightful.||$14|
|Jayne Mansfield||Champagne||The Jayne Mansfield is one of the new age cocktails that pays homage to a brighter time. Name for the actor Jayne Mansfield, a Hollywood star and possibly the last great blonde bombshell, this cocktail combines rum, fresh strawberries, creme de fraise and champagne to create a fruity light drink that does the starlet justice.||$13|
|Kir Royale||Champagne||This champagne based cocktail pays homage to the Kir cocktail. The Kir is a popular French cocktail, originally called Blane-cassis, named after Felix Kir. Felix was the mayor of Dijon in the Burgundy region of France, and also a pioneer of the twinning movement in the aftermath of the second World War. Twinning was a concept designed to tie different cultures/cities/former enemies together through encouraging trade and tourism. The base Kir cocktail is a blend of cassis and white wine popularized by Felix offering it at receptions to visiting delegations. This twist replaced white wine with Champagne for a more effervescent effect.||$10|
|Limeosa||Champagne||The Limeosa is a modern day twist on the Mimosa. Quite simply, it is a Mimosa with some lime infused vodka thrown in to provide not only a little extra kick, but some tartness as well.||$14|
|Mimosa||Champagne||The origins of the Mimosa are a point of debate between the English and French. Formally, the name first came to be at the Ritz Hotel in Paris in 1925, but the English argue the idea was stolen from a London tavern where a similar concoction was known as a Buck's Fizz. Either way, this delightful mixture of Champagne and fresh orange juice is a delightful concoction.||$10|
|Pimm's Royale||Champagne||The Pimm's Royale is simply delicious. It contains only Pimm's No. 1, a gin based liqueur that tastes of citrus and herbs, and champagne. This simple concoction is definitely short on flavor.||$10|
|Seelbach Cocktail||Champagne||The Seelbach is one of the cocktails nearly lost to the ravages of prohibition. First created in the Seelbach Hotel in Louisville, Kentucky in 1917, this cocktail is an interesting blend of Bourbon, Cointreau, two different types of bitters amounting to an astonishing 14 dashes, and Champagne. After being rediscovered in 1945, this cocktail has garnered a huge following, and is an interesting piece of American History.||$14|
|Sloe Motion||Champagne||This British version of a Kir Royale brings together Sloe Gin, a liqueur made by infusing London Dry Gin with sloe berries, and Brut Champagne for a rich, tart biscuity flavor.||$10|
|Tatanka Royale||Champagne||The Tatanka Royal is based on a traditional Polish drink called the Tatanka. The Tatanka is bison grass infused vodka which is unique for its vanilla, coconut and almond notes blended with apple juice. The Royale simply adds champagne to the Polish classic.||$12|
|The Botanist||Champagne||Created by Joey Goar in 2013, this twist on the classic French 75 draws on house infused Hibiscus and Earl Grey infused gin. The infused gin serves as the base with fresh lemon, orgeat and champagne to create a floral and herb filled champagne based cocktail.||$13|
|The Glimmering Orchard||Champagne||This new age twist on the traditional Champagne Cocktail uses Cognac as the base with a pear liqueur to provide sweetness and depth.||$14|
|Vanille||Champagne||Based on a cocktail from the 2005 Woodford Reserve Culinary Cocktail Tour, this unusual combination of bourbon, vanilla and champagne is delightful to drink.||$15|
|Black Forest||Coffee||The Black Forest cocktail is a simple, but intense cocktail. The floral herb like Benedictine is blended with sweet Maraschino liqueur and fresh coffee to create a cocktail that resembles the flavor of Black Forest cake.||$12|
|Coffee Cocktail||Coffee||First appearing in the 1887 edition of Jerry Thomas' Bar-Tenders Guide, the Coffee Cocktail is a bit of a misnomer. To quote the anonymous compiler, "The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted, and hence probably its name."||$15|
|Comfort Coffee||Coffee||Created at Felicia's Atomic Lounge in Ithaca, New York, in 2004, this coffee cocktail is the result of a partnership with the local roastery located next door. This blend of bourbon, citrus, clove, cardamom and coffee is a pleasant pick me up for a cold night.||$12|
|Francis the Mule||Coffee||From the rich mind of Ted "Dr. Cocktail" Haigh comes Francis the Mule. Named for the lead character in a book and series of movies from the 1940's and 1950's, the cocktail conveys Francis' role as the under sung star. In the book, Francis is a talking army mule who befriends a young soldier and helps him triumph over his own incompetence. The coffee in the cocktail mirrors Francis' performance. Bourbon, orgeat, fresh lemon and bitters compose the majority of the cocktail, while the coffee bolsters supports with ninja-like acidity.||$12|
|Occam's Razor||Coffee||Occam's Razor is a principle that states one should proceed to simpler theories, until simplicity can be traded for greater explanatory power. Although not directly invented by William of Ockham, an English Franciscan Friar/scholastic philosopher/theologian who lived from the mid thirteenth to fourteenth century, the principle was based on the ideas he put forth. The cocktail, created by David Buehrerand and Bobby Heugel of Greenway Coffee Co., and Anvil Bar & Refuge, Houston follows the principle of simplicity with explanation. Tequila, coffee, cream, creme de cacao and house made ghost pepper bitters make a cocktail worthy of the Friars ideas.||$12|
|Spanish Coffee||Coffee||Originally called a Carajillo, a Spanish drink combining coffee and one of several spirits, the Spanish coffee was created during the Spanish occupation of Cuba. The original etymology of the name refers to how Spanish troops would combine rum and coffee to give them courage; couraje in Spanish, hence "courajillo" and more recently "carajillo." A more theatric and more American version of the Carajillo is served at Huber's Cafe, Portland and uses higher proof rum to caramelize a sugar rim, along with coffee liqueur, Curacao and coffee to put a little courage in everyone.||$12|
|Amarosa||Gin||Another of the forgotten cocktails rediscovered by Ted "Dr. Cocktail" Haigh, the Amarosa sadly has no elegant or elaborate history known to us. First published in 1937s "Cafe Royal Cocktail Book", this cocktail features an equal mixture of gin, Kirshwasser, and Amaro Cora, creating a sweet yet spicy beverage dominated by the Kirshwasser.||$15|
|Astor Alexander||Gin||The Astor Alexander is a variation of The Alexander, which is a cocktail consisting of gin, Chocolate Liqueur (Creme de cacao), and heavy cream. The Astor Alexander is Creme de cacao, gin, heavy cream, Jamaican rum, shaved ice, and served in a Champagne saucer.||$12|
|Astor Cooler||Gin||Recipe adapted from Albert Stevens Crockett's 1931 The Old Waldorf-Astoria Bar Book where the drink was accompanied by the following notation, Perhaps [named] after William Waldorf, who built the original Waldorf. However, chances are, it was originated either at the old Astor House or the Astor Hotel, and took its name from its bar of nativity. The Astor Cooler is Swedish Punch, lemon juice, sugar, and shaved ice served in a tall glass dressed with lemon, orange, cherry fruit and delivers an interesting tanginess supplied by the Swedish Punch that accentuates the gin.||$12|
|Attention||Gin||The Attention is the perfect description of an imperfect cocktail. Created and published by Hugo Ensslin for his 1917 "Recipes for Mixed Drinks", the Attentions is an intriguing albeit harsh mish mash of Absinthe Verte, Gin, dry vermouth, Creme de Violette, ad orange bitters that almost invokes what could be called as "bartenders block".||$11|
|Atty||Gin||The Atty is an artfully re-imagined version of the Attention. Created, or modified, by Harry Craddock in his 1930 "Savory Cocktail Book", Craddock takes the same ingredient base and simply adjusts the proportions. Craddock managed to balance these ingredients together to cause each sip of the cocktail to present alternating sensations of floral sweetness, herbs, and spices. The Atty is proof that follow barmen read and experiment with each others work.||$11|
|Aviation||Gin||The story behind the Aviation is one of neglect and abuse. First published by Hugo Ensslin in his 1916 recipes for mixed drinks, the drink nearly suffered a fatal blow when Harry Craddock re-published the drink without it's key ingredient, Creme de Violette, an extremely floral liqueur based on violet flowers, left the once pale blue balanced cocktail unbearably sour. Sticking true to Ensslin's original gin, maraschino liquor, fresh lemons and Creme de Violette, make a cocktail worthy of the Wright Brothers vision.||$11|
|Aviator||Gin||The Aviator is one of the many cocktails that have evolved from another. Although no direct correlations appears in print, and publication dates vary wildly , the Aviator in the son of the Aviation. Possibly created sometime after the 1930's, when Harry Craddock stripped the parent cocktail of Creme de Violette, the Aviator brings in two different ingredients to fill the void. Egg white is shaken with gin, fresh lemon, and Maraschino to mellow the sourness and Creme de Cassis is sunk to the bottom to provide a sweet black currant finish.||$13|
|Barnum Was Right||Gin||When Ted "Dr. Cocktail" Haigh can't find the true origins of a cocktail, it is truly a thing of mystery. Reminiscent of both the Aviation and the Blue Paradise, this blend of Gin, Apricot Brandy, fresh lemon, and bitters is delightfully earthy and tart. The name pays homage to the new forgotten legal dispute involving the "Cardiff Giant". In 1869, George Hull was selling tickets to see a fake giant, and after being rebuked, created his own while he called Nulls a fake. Hull brought Barnum to court for slander, and the case was thrown out because the Giant was truly a fake. Hull has been forgotten about since.||$12|
|Bebbo||Gin||The Bebbo is one of many long lost cocktails which most likely disappeared due to unfortunate naming. At its heart, the Bebbo is a Bee's Knees with just a touch of orange juice added. While the Bee's Knees was 1920's flapper slang for the best, top-notch, cat's pajamas, or any other way of saying hip, the only meaning that has been found of||$10|
|Bee's Knees||Gin||To call something the "Bee's Knees" it flapper slang for anything hip and cool from the 1920's. The cocktail itself appears earliest in print in 1934's Boothby's "World Drinks and How to Mix Them". Although no one is certain of the original barman to whip up the Bee's Knees, on can surmise it was created in reference to the 1920's and possibly the repeal of prohibition in late 1933. That being said, this cocktail is a devilishly smooth blend of Damarak gin, savory honey and fresh lemon juice.||$10|
|Bloodhound||Gin||The Bloodhound has had many incarnations in quite a short amount of time, and very little variation in between. First appearing in Thomas Bullock's 1912 "The Ideal Bartender", skipping vermouth completely, it next appears in Robert Vermiere's 1922 "Cocktails: How to Mix Them" with raspberries and maraschino liqueur. Next it appears in Harry MacElhone's "ABC of Cocktails" sometime between 1922 and 1927 foregoing the Maraschino and raspberries for strawberries, and finally in Harry Cradock's 1930 "Savoy Cocktail Book" in identical form. The Savoy and Craddock receive an exceptionally large amount of praise, so Robert Vermiere's choice of gin, sweet vermouth, dry vermouth, maraschino liqueur, and fresh raspberries is highlighted as a perfect gin martini with subtle sweetness.||$11|
|Blue Moon||Gin||Said to have been made circa 1940 by "Oscar of the Waldorf", this drink was featured on the back label of the Creme Yvette bottles of the same era. This cocktail was lost for decades, due to production of Creme Yvette ceasing in 1969, but thanks to Creme Yvette's 2010 re-launch, it has been rediscovered. Incidentally, "Blue Moon" is an astronomical term for the second of two full moons to occur in the same calendar months. Gin, Creme de Violette, lemon juice, and egg white. Combine to create a sour but floral cocktail.||$12|
|Bronx||Gin||This cocktail is a simple variation of a Martini. It is one of five cocktails named after the boroughs of New York City. The story of how the Bronx was created has been questioned throughout the years, but it's generally accepted that Johnnie Solon created it at the Waldorf Astoria sometime shortly after 1900. The remarkable thing is that Solon never touched a drop of liquor, but he had the uncanny ability to create great drinks just the same. First published in William Boothby's 1908 "The Worlds Drinks and How to Mix Them", the Bronx quickly achieved celebrity status, and by the end of Prohibition, only the Martini and the Manhattan were more popular. Sadly this libation shared the fate of many of it's brethren by the end of World War II by being forgotten. In this cocktail, you will find sweet vermouth, dry Vermouth, fresh orange juice, and gin.||$12|
|Circus Cocktail||Gin||I have no clue where this came from, but it was so peculiar, I thought I would include it. It has lemon, Amer Picon, gin, grenadine, shake and serve.||$12|
|Classic Dry Martini||Gin||The classic martini was most likely created in the mid-1800's. Although there are several versions concerning the origination of this cocktail, the term Martini has evolved to mean almost any mixed drink served in a stemmed glass. This cocktail calls for dry gin, dry vermouth, and a few dashes of orange bitters.||$13|
|Clover Club Cocktail||Gin||The Clover Club is a pre-prohibition classic that dates back to a time where men were manly men, and not afraid to drink a pink cocktail in public. The cocktails namesake is in a Philadelphia area men's club formed in the late 1800s that consisted of captains of industry such as bankers and lawyers. The Bellevue-Stratford was their chief meeting spot, and the story is a teenage bartender named Ambrose Barnside invented the cocktail in 1880 while working for the hotel. The Clover Club Cocktail saw a meteoric rise in popularity leading up to the end of prohibition. The Waldorf-Astoria Bar Book listed it as a staple of east coast bars and hotels imbibed by trend setters and elite of the day, the "distinguished of the oak-paneled lounge." The fall of the Clover Club was as hurried as its rise to fame. Once prohibition ended, society became enthralled by the manly image, and a pink cocktail just did not fit the new machismo like culture. By 1934, Esquire magazine had called the former bronze star of the east coast a drink "for pansies" and by 1950 it had disappeared. All of that being said, this combination of gin, dry vermouth, fresh lemon, egg white, and raspberry syrup is truly a mans drink worth trying.||$13|
|Colony Cocktail||Gin||The Colony is one of the classic New York speakeasies that cropped up due to the Volstead act, but it was always in a different league than the rest due to the clientele it received. The bar was ruled by Marco Hattem, a Turkish man who was loved for his soft spoken ways. Hattem began his long tenure at the Colony during prohibition, which would unknowingly grant him fame and a measure of immortality through his creations. The core of a speakeasy was to thumb its nose at the federal government as to the Volstead Act, and thumb it did. All of the booze was kept in an elevator and if federal agents paid a visit, the entire contents could be sent to either the top floor or the basement. The Colony Cocktail was hailed as a masterpiece which is impressive given that the spirits available at the time were all well below sub-par. Hattem served up his signature mixture of gin, grapefruit, and Maraschino liqueur with pride throughout his tenure.||$11|
|Communist||Gin||Yet another of the long forgotten cocktails rediscovered by Ted "Dr. Cocktail" Haigh, the Communist is bracingly unique to say the least. First published in an obscure 1933 pamphlet entitled "Cocktail Parade", this peculiar drink has no other known history behind it. The mixture of bold herbal gin, fresh lemon, fresh orange, and cherry brandy, evokes flavors of sour cherries, a botanical background.||$10|
|Corpse Reviver #2||Gin||Te Corpse Reviver family of drinks dates back to the late 1800s and was a popular "hair of the dog" hangover cure. The first published reviver was in E. Ricket & C. Thomas' 1871 "The Gentleman's Table Guide". The cocktail took off in its second incarnation, published in Harry Cradock's 1930 "Savoy Cocktail Book" with Cradock's gin heavy influences changing the cocktail to what we know it as today. Gin, Curacao, Lillet Blanc, fresh lemon, are all done in equal portions, with just a dash of Absinthe to mellow ad accent the other ingredients.||$13|
|Death in the Gulf Stream||Gin||An underappreciated drink to say the least. According to 'Gentleman's Companion' this libation was a favorite of Ernest Hemingway. "We got Hemingway's other picker-upper, and liked it. Take a tall thin water tumbler and fill it with finely cracked ice. Lace this broken debris with four good purple splashes of Angostura, add the juice and crushed peel of one green lime, and fill the glass almost full with Holland gin . . . No sugar, no fancying. It's strong, it's bitter - but so is English ale strong and bitter, in many cases. We don't add sugar to ale, and we don't need sugar in a Death In The Gulf Stream - or at least not more than one teaspoon. Its tartness and its bitterness are its chief charm. It is reviving and refreshing; cools the blood and inspires renewed interest in food, companions and life."
Remembering that Hemingway was a diabetic so has a very sour tooth, I believe this drink needs more than 'one teaspoon' of sugar. Thus I have added half a shot of syrup to the original recipe. It also needs dilution, so be sure to shake well and churn in the glass.||$12|
|Diamond Fizz||Gin||The Diamond Fizz is a twist on the traditional Gin Fizz, with soda water being traded out for champagne.||$12|
|Dubonnet Cocktail||Gin||Jacques Straub, a wine steward at the Blackstone in Chicago and an occasional barman at Louisville's Pendennis Club, first published his recipe for the Dubonnet cocktail in his 1914 book "Drinks". This simple yet complex gin drink consisted of London Dry Gin, Dubonnet Rouge, and a twist of lemon. The Dubonnet has been enjoyed by both the current Queen of England, Elizabeth II, but by her late Queen Mother, Elizabeth Bowes-Lyon. It is quite possible the Queens would have both been a bit less lovable without their favorite tipple. A story ran in South Africa's Sunday Times in 2002 titled "Stories of (The Queen Mother's) prodigious capacity abounded" which the Queen Mothers love of the mentioned cocktail and was published shortly after her death.||$12|
|Eulogy||Gin||Created by Joey Goar in 2014, this cocktail pays homage to prohibition era Detroit. Genever, the original style of gin serves as the base along with fresh lime juice, Falernum and Green Chartreuse. The result is a malty front with notes of cardamom, anise, pineapple and ginger that finishes slightly tart.||$13|
|Fairbank||Gin||The namesake of the Fairbank is up for some debate. The cocktail was originally published in Robert Vermiere's 1922 "Cocktails: How to Mix Them", and again in Harry Craddock's "Savoy Cocktail Book" in 1930. Craddock attributes the name to Douglas Fairbanks Sr., but the problem with that is Douglas was a notorious teetotaler, someone who completely abstained from alcohol, and that itself is a humorous notion given the fact Douglas was a heavy chain smoker the majority of his life. Robert Vermeire suggests "This drink is called after Senator (Charles) Fairbank, a personal friend of the late President Roosevelt, of America". This mixture of gin, dry vermouth, orange bitters, and Creme de Noyeaux does justice to itself no matter who its namesake may be.||$10|
|Fifty-Fifty Martini||Gin||Just to clarify, everything James Bond every said about Martinis is dead wrong. A proper Martini should be made with gin, not vodka. It should be stirred, and never shaken, and while a modern day Vodka "Martini" may call for olive brine and olives, dry vermouth and bitters belong to the classic. The true Martini came into existence around the turn of the 20th century, and was based on it's predecessor, the Martinez. This beautiful mixture of equal parts gin and dry vermouth bound together by just a dash of orange bitters.||$13|
|Flagstad Cocktail||Gin||The Flagstad is yet another new-age variation of a classic. The Astor cooler serves as the base, with the fresh orange removed to make a more tart, less sweet cocktail composed of London dry gin, fresh lemon, and Swedish Punch.||$12|
|Flying Dutchman||Gin||The Flying Dutchman is a Dutch legend known to many sailors around the world. The legend is of a ghost ship captained by the devil himself that can never make port and is doomed to sail forever. If hailed by another ship, it is said that the Dutchman's crew would send messages to land or to people long dead, and the sighting of the ghost ship is viewed as a Portent of Doom. The cocktail itself is nearly as illusive as the legend itself. First published by W. Slagterin an obscure Dutch bar book titled "Internationale Cocktailgids" in 1950, this cocktail focuses on an all but extinct ingredient Orange Gin. Orange gin virtually disappeared from the commercial market in the 1970s, and is London Dry gin at its heart infused with orange peels. This elusive spirit is paired with fresh orange, fresh lemon, and Angostura bitters to create bright and vivid flavors that seem a paradox to its namesake.||$12|
|Ford||Gin||The Ford is one of the cocktails that could be the missing link in between two of her more well known relatives. First published by George Kappeler in his 189 "Modern American Drinks", the Ford shows traits of both the Martinez and the Martini. The naming is commonly attributed to Henry Ford, but due to the publishing before his rise, this is unlikely. The cocktail's origins are more likely connected to famed athlete and journalist Malcolm Webster Ford. The Ford consists of Old Tom gin, dry vermouth, orange bitters, and Benedictine creating a dry, herbal and floral profile.||$10|
|Gibson||Gin||This is a dry martini served with two cocktail onions. Charles Dana Gibson produced hugely popular pen-and-ink drawings between the 1890's and 1930's. His illustrations of girls were as iconic modern-day supermodels. It is said that this drink is named after the well-endowed Gibson Girls; hence the two onions.||$9|
|Gimlet||Gin||The Gimlet is an old cocktail with an interesting story. It is said the drink was named after British Royal Navy Rear Admiral Sir Thomas Gimlette, who allegedly introduced this drink as a means to persuade crew members to take lime juice with their gin as an anti-scurvy medication. This is similar to British soldiers taking their quinine dosage with gin as a malaria preventative in India.||$9|
|Gin Fix||Gin||The Gin Fix is part of a lose family of drinks first published by Jerry Thomas in his 1862 "Bartender's Guide". The common tie in of all the "Fix" cocktails is the use of Fresh Lemon, sugar, water, and some other sweetener. In the case of the Gin Fix, Holland gin is used with a raspberry syrup to create a refreshing fruity, but tart cocktail.||$12|
|Gin Fizz||Gin||A Gin Fizz is the best-known cocktail in the Fizz family. A Gin Fizz contains gin, lemon juice, sugar, and carbonated water, served in a highball glass with two ice cubes. Lemon-lime soda can also be used. The drink is similar to a Tom Collins, the difference, contrary to common belief, being that a Tom Collins historically used "Old Tom Gin" (a sweetened version of, and precursor to, London Dry Gin), whereas the kind of gin historically used in a Gin Fizz is unknown.||$12|
|Gin Gin||Gin||The Gin Gin is an exceptionally simple cocktail whose origins are unknown. Gin is mixed with ginger wine to produce a spicy, dry botanical cocktail.||$12|
|Gin Gin Mule||Gin||In late August of 2005, Audrey Saunders opened the Pegu Club in New York City's Soho. Her intention: to resurrect the Old World cocktail culture of the original Pegu Club - a British officers' establishment in Rangoon, Burma - through thoughtful preparation and respectful methodology. Today Saunders' reverence for classic mixology, her perfectionism (re-mixing new recipes 50-60 times during the creation process), and her chic home of cocktail culture has made her a hero to bartenders everywhere, and one of the leaders in modern mixology.
Saunders began her bartending career at the Brooklyn Heights Waterfront Ale House in 1996. While there, she took a one-night seminar with the legendary Dale DeGroff at New York University; Saunders was so enthralled by his presentation that she approached DeGroff, offering to work for free in exchange for further training. By 1997, she was partnering with DeGroff for special events for The Rainbow Room, and in 1999was working with him at Blackbird. Following the closing of Blackbird, she became bar manager at Chef Waldy Malouf's Beacon Restaurant, later serving as beverage director of The Tonic with Chef Joe Fortunato. In December 2001, Audrey joined The Carlyle as beverage director for the reopening of the hotel's legendary Bemelmans Bar, which Forbes magazine has since voted one of the top 20 bars in the world.
Now that we have said all that, her Gin Gin Mule you should try.||$12|
|Gin Julep||Gin||The Gin Julep is another from a family of drinks first published by Jerry Thomas in his 1862 "Bartender's Guide". Some believe early families of cocktails were made almost exactly the same except for the base spirit, allowing for a drink to be made by its family name, and not its base spirit. The Gin variant calls for Holland gin, fresh mint, sugar. Devilish simple and delicious.||$16|
|Gin Rickey||Gin||Behind every great drink, there is an equally great person, story, or both albeit sometimes none are remembered. In the case of the Rickey, Joe Rickey, an influential figure in Missouri politics and later in the nations capital from the 1870s until the turn of the century, first created the mixture during a hot summer campaign season in 1883. The name however did not come about until sometime later that decade. While at Shoomakers, a saloon in the capital dating back to the Mexican-American war, Rickey instructed the barman, George Williamson, how to prepare his cocktail and upon ordering his second, Williamson dubbed it a Rickey. Originally made with rye whiskey, fresh lime, and soda, the Rickey expanded to a family of cocktails akin to Jerry Thomas "Fixes and Juleps" with the increasing popularity of other spirits.||$9|
|Gin Sling||Gin||Gin sling, what a suggestive cocktail name. If it evokes the image of tossing back a drink, you're not far from the truth, as it has been surmised that the gin sling drink stems from the German verb schlingen. This little story dates far back into American Cocktail History, as an article from the New York Times on July 15, 1883 states:
as regards gin sling, if there be any foundation for the supposition that the word sling is derived from the German schlingen, to gulp or swallow hastily, the transatlantic sling may have originally been a short drink or dram.
But back to the important stuff. What is in a Gin Sling?
Most recipes floating out there on the internet that are just plain wrong. Gin slings don't have vermouth. And they certainly don't have bitters, nor grenadine. Please, don't mix this baby up with a Singapore sling. That pink drink is something different altogether.
According to all the old-timey manuals, Gin Slings are made from gin, a lump of sugar, and a few gratings of nutmeg. It may sound unusual today, but this was one of the most popular American drinks for nearly 100 years.
Here's a classic gin sling recipe. 2 ounces of gin, tablespoon of sugar, handful of ice, and freshly grated nutmeg.
It is rare to see a gin sling served in a bar today, but it couldn't be simpler. It was also popularly imbibed warm, as a Hot Gin Sling. Indeed, slings are related to toddies. For some reason toddies are well remembered today as hot drinks, but the good old slings are not.||$12|
|Gin Sour||Gin||The gin sour is a traditional mixed cocktail which pre-dates Prohibition. In an 1898 book by Finley Dunne, Mr. Dooley includes it in a list of great American inventions. Popular during the 1940's, Kevin Starr includes it in an array of drinks (the gin sour, the whiskey sour, the gin Rickey, the Tom Collins, the pink lady, the old fashioned) that now seem period pieces, evocative of another era||$12|
|Golden Gin Fizz||Gin||It is not known when the Gin Fizz was first modified to include eggs, in this case just the yolk, but it is a much welcomed twist on a classic cocktail.||$12|
|Green Fizz||Gin||The Green Fizz is another modification to the Gin Fizz. In this case, egg whites are used and creme de menthe not only serves to provide the color but also a subtle menthol tingle at the end of the drink.||$12|
|Hanky Panky||Gin||The Hanky Panky was the brain child of Ada Coleman who was the head bartender of the Savoy's American Bar, and the best-known female bartender of all time. The cocktail was named for Charles Hawtrey, a Victorian and Edwardian actor, who was a regular patron of Coleman's bar. She told the story behind the creation to England's "The People" newspaper in 1925.
"The late Charles Hawtrey...was one of the best judges of cocktails that I knew. Some years ago, when he was overworking, he used to come into the bar and say, 'Coley, I am tired. Give me something with a bit of punch in it.' It was for him that I spent hours experimenting until I had invented a new cocktail. The next time he came in, I told him I had a new drink for him. He sipped it, and, draining the glass, he said, 'By jove! That is the real hanky-panky!' And Hanky-Panky it has been called ever since."
The Hanky Panky is a variation of a sweet martini blending gin, sweet vermouth, and fernet Branca, transforming it into an herb filled monster.||$10|
|Have a Heart Cocktail||Gin||First published in Patrick Duffy's 1934 "Official Mixer's Manual", the Have a Heart takes its name from an eponymous movie staring Jean Parker and James Dunn. The movie showcases the range of reactions people experience after tragedy, and the cocktail follows suit. The odd combination of gin, Swedish Punsch, fresh lime and pomegranate Grenadine brings harsh citrus paired with subtle berry notes and the ever present herbal gin background.||$12|
|Income Tax||Gin||Evolution is ever present in the cocktail world, and the Income Tax cocktail is yet another example of that. Back in the early 1900s, there was a popular cocktail called "The Duplex" which was served at the old Waldorf Astoria Hotel. It was a simple blend of both French and Italian Vermouths with fresh orange and bitters. One day a customer challenged Bartender Johnnie Salon, a popular mixologist of the time, to take the cocktail to another level. What he created became known as "The Bronx" cocktail, a blend of Gin, French and Italian Vermouths, and fresh orange. Somewhere down the road, another barman took Salon's "Bronx" and added two dashes of bitters to create the Income Tax. Bitters can be a powerful influence, and just two dashes changed it in to a much drier cocktail with subtle fruit notes.||$8|
|John Collins||Gin||In England, this drink is traditionally credited to John Collins, a bartender who worked at Limmer's Hotel, Conduit Street, London. The 'coffee house' of this hotel, a true dive bar, was popular with sporting types during the 19th century, and famous, according to the 1860s memoirs of a Captain Gronow, for its gin-punch as early as 1814.
John (or possibly Jim) Collins, head waiter of Limmer's, is immortalized in a limerick, which was apparently first printed in an 1892 book entitled 'Drinks of the World'. In 1891 a Sir Morell Mackenzie had identified John Collins as the creator of the Tom Collins, using this limerick, although both the words of the rhyme and the conclusions he drew from it were disputed. But, according to this version of the story, the special gin-punch for which John Collins of Limmer's was famous went on to become known as the Tom Collins when it was made using Old Tom gin.
The original Collins was probably based on Genever gin, but there is also debate as to whether it was Old Tom or London Dry. To further complicate the issue a 'John Collins' appears to be exactly the same drink as a 'Tom Collins'. Thus I make a 'Collins' with Genever gin, a 'Tom Collins' with old tom gin, and a 'John Collins' with London dry gin. Confused? Then you should also check out the 'Gin Punch' (which has the addition of bitters) and a 'Gin Fizz' which is topped with soda from a siphon.
A refreshing balance of sour lemon and sugar, laced with gin and lengthened with soda.||$12|
|Jupiter Cocktail||Gin||The Jupiter cocktail is another vintage beverage with no known etymology behind its name. One can assume the name may have been derived from its sky blue color, and be a reference to the Roman god of the sky, Jupiter, first published in Harry MacElhone's 1923 "ABC of Mixing Cocktails", this mixture focuses on the gin. Delicate scents of dark berries and marshmallow fluff proceed into a gin dominated cocktail that also has notes of blueberries and a hint of citrus. Although Parfait Amour is historically associated with more feminine cocktails, the Jupiter is a hefty gin cocktail accented by dry vermouth and fresh orange.||$10|
|Lucien Gaudin Cocktail||Gin||Lucien Gaudin was a French fencer who competed in both the 1924 and 1928 Olympics, wining medals for France in both. According to Ted "Dr. Cocktail" Haigh, the drink was a popular prohibition beverage but it is unlikely an American creation. Reminiscent of a Negroni, this enticing blend of gin, Cointreau, Campari, and dry vermouth bring forth a dry bitterness that slowly fades into an orange sweetness.||$10|
|Martinez||Gin||The Martinez is the father of the modern day Martini. Although it is impossible to pin down the exact origins of the cocktail, however, there is one story that makes much more sense than the rest. The story goes Jerry Thomas, while bartending in California, created the original for a man traveling to the town of Martinez. Others claim it was created in San Francisco, and New York but interestingly enough Thomas traveled to each city that laid claim before settling in New York city. It was also first published in Thomas' 1862 "How to Mix Drinks" lending some validity to the story. Old Tom gin is blended with sweet Italian vermouth, Maraschino liqueur, and the previously extinct Boker's bitters to create a sweet, herbal medley that finishes clean.||$10|
|Million Dollar Cocktail||Gin||Created around 1910 by Ngiam Tong Boon at the Long Bar, Ruffles Hotel, Singapore. The Million Dollar cocktail allegedly makes you feel like a million bucks. The Million Dollar cocktail gained Boon and the hotel much notoriety but it is often overlooked for Boons other creation, the Singapore Sling. This cocktail calls for London Dry gin, sweet vermouth, fresh pineapple, Amer Picon, orange flower water, and egg white. The pineapple serves to tame the juniper without overriding it and the vermouth brings in a subtle grape loudness that fades into the spicy herbal finish of Amer Picon.||$12|
|Monkey Gland||Gin||The 1923 Parisian cocktail was sang of by Billy Meyers in Make a Monkey Out of Me. This blend of London Dry gin, fresh orange juice, grenadine, and absinthe is well associated with the innovative and rebellious movement involving mixing spirits during the Prohibition era. The name Monkey Gland is a double entendre; how the drink made you act and the medical procedure involving transplanting a monkey testicle into male humans to rejuvenate them.||$11|
|Negroni||Gin||While the origins of the Negroni cannot be stated as fact, there is one widely accepted story. In 1919, count Camillo Negroni was said to have invented it at Cafe Casoni by asking the bartender to add gin to his favorite cocktail, the Americano, in place of soda water. The bartender garnished the new cocktail with an orange peel instead of the traditional lemon to signify it was a new drink. After the success of the cocktail, the Negroni family founded Negroni Distillerie in Treviso, Italy, and produced a ready made version of the drink sold as Antico Negroni 1919. Orson Welles wrote of it in 1947 while working on Cagliostro in Rome: "The bitters are excellent for your liver, the gin is bad for you. They balance each other."||$10|
|Orange Blossom||Gin||There are two versions of the Orange Blossom according to The Old Waldorf-Astoria Bar Book, one neat and one on the rocks. In the 1935 book A.S. Crockett says that the Orange Blossom No. 1 (neat) was likely created by "some young bridegroom or other who wanted something novel to use at his final stag party." His recipe for the Orange Blossom No. 2 is built in a "bar glass," for this you'll want to use an old-fashioned glass filled with ice. It also calls for 1:1 gin and orange juice so you want to keep the glass small or go with a little more juice to keep the alcohol content manageable.
Either version you choose has London Dry Gin, Cointreau, fresh squeezed orange and lime juice, along with Grenadine. (Serve long in a Collins glass, this cocktail is renamed The Harvester) This gin cocktail is sweet with liquor and Grenadine but soured with lime...interesting.||$12|
|Palm Beach Special||Gin||The Palm Beach special has virtually no known origin story. All that is known that it was created between the 1930s and the 1940s in New York and it could be connected to the sharp rise in popularity of the grapefruit that occurred around that time. In 1929, the Ruby Red variety of grapefruit was patented and this hardy variety was grown almost exclusively throughout Texas. New Yorkers are known for wanting the newest and best, so the rise of this cocktail makes sense. Gin is blended with sweet vermouth and fresh grapefruit juice to create a crisp, bracing cocktail.||$12|
|Park Avenue||Gin||There is not much known about the Park Avenue cocktail aside from its popularity in 1930s and 1940s New York City. It is based on the Palm Beach Special and it seems as though the two cocktails names were transposed at birth. The Park Avenue tags in pineapple in place of grapefruit, and adds in a little Curacao to round out a superb cocktail. Gin and vermouth are at the forefront, followed by the sweetness of the pineapple and Curacao keeps the cocktail from being cloying||$12|
|Pegu Club||Gin||The Pegu Club was one of the more far flung British run gentlemen's clubs constructed during the colonial period. These clubs served as a haven for officers in the British military and public office holders. Inside, one could find a friendly face and be safe from the deviant and weird locals. A traveling Brit could always find shelter in one of the clubs. Unlike most of these far flung bastions of British sensibility, the Pegu Club in Rangoon managed to leave it's own mark on cocktail history. Each club featured it's own signature cocktail, but the Pegu's was something special. Invented sometime before 1927 by some unknown genius, the Pegu Club Cocktail is a delightful summery blend of London Dry Gin, Curacao, fresh lime and two types of bitters that serves to rejuvenate even the most weary Brit.||$11|
|Pendennis||Gin||Named for the famed gentleman's club in Louisville, Kentucky, the Pendennis is a cocktail resembling a World War on your palate. Given its resemblance to the Pegu Club, it is possible that a barman of the club modified it in order to make a namesake of their own. Gin and lime juice are both powerhouse flavors in cocktails and in the case of the Pendennis, two other driving flavors are present. Apricot Brandy provides a rustic sweetness, but the large amount of Peychaud's bitters brings in floral and anise notes to create a cocktail that has many things wrestling for the spotlight but the Pendennis is surprisingly smooth.||$11|
|Pink Gin||Gin||At one point in time, the Pink Gin went hand in hand with the British Navy. Although there is no creation story, it is widely believed, drinks such as the Pink Gin and Old Fashioned, were not created but the evolved: a bit of the hair of the dog for the head, a bit of bitters for the stomach. The earliest published recipe for a Pink Gin is found in William Boothby's 1891 "American Bartender". Curiously, bitters and gin had been around long before this, but it was an exceedingly British drink, and the first cocktail books were written by Americans. To chill, or not to chill is also a question posed much of the time, and while Boothby instructs serving at room temperature, a little dilution is not necessarily a bad thing in this case.||$12|
|Pink Lady||Gin||The true origin of the Pink Lady is fairly murk. The common story is, the name came from a Broadway musical of the same name by Ivan Caryll. The composition of flavors is also attributed to the low quality gins available during prohibition. In the late 1930s, the Pink Lady started being associated with women drinkers, and it is said that Hollywood Star Jayne Mansfield would have one before a meal. Eventually, the cocktail fell out of favor with male critics leading to its virtual disappearance from cocktail culture. Gin, fresh lemon, grenadine, and egg white combine to make a strong yet fruity cocktail.||$12|
|Ramos Gin Fizz||Gin||The Ramos Gin Fizz is a true legend in cocktail history. It is an intense cocktail to make, and has achieved a mythical status along side other cocktail greats such as the Old Fashioned, the Manhattan, and the Martini. Originally named the New Orleans Fizz, the cocktail was created by Henry Ramos at his Imperial Cabinet Saloon in New Orleans, 1888. The grueling preparation, shaking for 12 minutes, did not prevent bartenders from mixing up several each night. Legend has it that there were nights at the bar when 20 bartenders would make nothing but the Ramos Gin Fizz. The staff of the Imperial was quite possibly the most in shape/muscled bar staff to ever exist.
Another star to the name of the Ramos is Huey P. Long's love for it. The story goes during one of his many political trips to New York, Long stayed at the New Yorker, a hotel boldly claiming to be the home of the Ramos. Upon taking one sip of the New Yorkers Fizz, the Kingfish picked up the phone and called the Roosevelt New Orleans, the modern day home of the Ramos, with orders "to send his best gin fizzer to new York by plane so he could teach these New York sophisticates how and what to drink." The next day, Sam Grarino, head bartender at The Sazerac Bar, arrived and spent the next three hours schooling his northern counterparts on the proper way to make Long's beloved libation. All of that being said, the decadent mixture of gin, fresh lemon, fresh lime, vanilla, orange flower, egg white and cream is a must try for any cocktilian.||$13|
|Royal Gin Fizz||Gin||The Royal Gin Fizz is yet another twist on the traditional Gin Fizz. In this case, a whole raw egg is used to not only provide a silky texture but a richness as well.||$12|
|Royal Smile||Gin||The Royal Smile is very similar to the Jack Rose, and history suggests it was an evolution out of necessity ad not taste. The Jack Rose is a cocktail often associated with notorious racketeer a snitch "Bald Jack Rose". A murder trial in which he was the key source was taking place in late 1912 had caused sales of any cocktail named Jack Rose to plummet as well as red roses just out of a common name.
In an article published by the Washington Post on December 23rd 1912, the supposed creation was chronicled.
"What'll we call it?" suggested a bartender to another.
"Call it?" he answered, pausing for a rich name. "Call it a Royal Smile. That's about as different as anything that I can think of, for Jack Rose's smile only could be called royal now from the feeble attempt there is to be appear happy."
"Good," said the bartender, and when a customer entered the bar to get something to wet his appetite, the bartender suggested a Royal Smile.
"What's that?" asked the customer.
"Mysterious drink," was the response. "It's composed of one jigger of gin, one jigger of applejack, half a jigger of grenadine and half a jigger of lemon juice, and guaranteed to..."
"Give me one." There was a shaking and a clinking of ice against the thin glass, a gulp, and the Royal Smile had disappeared.
"Guess I can do with another of those." said the customer.
After the second Royal Smile he was as merry as old King Cole, and now those Royal Smiles are the thing when it comes to cocktails. But there are always persons who don't care what they call a drink. John O'Connell, at the Van Cortlandt Park hotel, has a "Gyp the Blood" cocktail. From those who have had "just one" they find it as the poet did Sir Hudson Lowe, "by name as well as nature so".
--"Rosenthal Murder Changes Names of Famous Flower and a Cocktail," Washington Post, 23 December 1912, p.4.||$12|
|Satan's Whisker's||Gin||First appearing in Harry Craddock's 1930 "Savoy Cocktail Book", Satan's Whiskers is a Bronx Cocktail dressed to the nines. Craddock provided two slight variations of the cocktail the first including Grand Marnier (straight) and the second substituting orange Curacao (curled). Either variant is an orange driven cocktail. Gin, sweet vermouth, dry vermouth, fresh orange, orange bitters, and Grand Marnier, provides a somewhat spicy profile while the Curacao variant is somewhat sweeter.||$10|
|Seventh Heaven||Gin||Name for the journey of the soul in ancient Middle Eastern mythology through each planet in our solar system until it arrives at its final destination, Seventh Heaven. The cocktail has been around in various forms since at least the 1920s, and was published in Harry Cradock's 1930 "Savoy Cocktail Book", as Seventh Heaven #2. The composition is reminiscent of the later incarnations of the Aviation could possibly be an offshoot of it due to the falling out of Creme de Violette. Gin is mixed with fresh grapefruit and maraschino liqueur for a soft, sweet cocktail.||$10|
|Silver Gin Fizz||Gin||This twist on the traditional Gin Fizz uses raw egg white to provide a silky smooth texture to the cocktail.||$12|
|Singapore Sling||Gin||It's fairly well documented and agreed on that the Singapore Sling was created by Ngiam Tong Boon at the Long Bar of the Raffles Hotel in Singapore, at some point between 1900 and 1915. It may have originally been called the Straits Sling, until the Singapore moniker caught on at some point during the 1920s or 1930s. Alternatively, other sources suggest the Straits Sling may have been the original drink that the Singapore Sling was derived from. As you would expect, the exact recipe for the drink is much disputed, with different recipes calling for different ratios and some including pineapple juice, others not.||$12|
|Sloe Gin Fizz||Gin||The first question one must ask is, what is Sloe Gin. Sloe Gin is a home-grown British favorite that finds purpose for sloe berries that grow across Europe. The berries on their own taste terrible, but when soaked in high proof gin and blended with a little sugar they produce a liqueur that's tart but rich and deep in flavor. Traditionally, Sloe Gin was consumed during the winter months but when it jumped the pond sometime in the 1800s, Americans turned it into a summer time cocktail ingredient. The Sloe Gin Fizz combines London Dry Gin, Sloe Gin, fresh lemon and egg white to create a sweet tart and rich cocktail perfect for the summer months.||$11|
|Straits Sling||Gin||"The Straits" is how Singapore is known by its inhabitants. The namesake cocktail is the predecessor of the more well known Singapore Sling and dates back to the late 1800s. The Straits sling is a blend of London Dry gin, Benedictine, cherry eu de vie, fresh lemon, bitters and soda. The biggest difference between the Straits Sling and the Singapore Sling comes from the use of sweeter cherry brandy and additional fruit juices in the Singapore Sling. The Straits is a drier, crisp and refreshingly tart cocktail.||$14|
|The 5th Avenue||Gin||The 5th Avenue is a new-age cocktail hailing from one of America's modern day cocktail havens, Seattle. Jim Romdall, owner of the new Vessel in Seattle, created this fantastic summer cocktail back in 2010 for the bar around one center piece, Dolin Blanc Vermouth. The Vermouth is very light and sweet but is balanced out by soft gin, a little yellow Chartreuse and Absinthe add herbal notes without disturbing the balance, followed by a blend of lemon and celery bitters to finish off the cocktail for a pleasant crisp summer beverage.||$10|
|The Last Word||Gin||The Last Word was created in the early 1920s in Detroit. It was first served at the Detroit Athletic Club, a private Detroit social club whose members are often of the wealthy elite. Sometime after its creation, but before 1951, Frank Fogarty introduced the cocktail to New York City. Fogarty himself was no bartender but one of the best vaudevillian monologists, the equivalent of a modern day comedian, of the era. It is assumed that Fogarty's profession led to the naming of the cocktail in some manner. After being published for the first time in Ted Saucier's Bottoms Up! Cocktail book in 1951, the drink fell into obscurity during World War II. It was only in 2004 when The Last Word started making a resurgence. Modern day cocktail legend Murray Stenson found the cocktail in an old copy of Saucier's book and started offering it at the Zig Zag Cafe in Seattle. Soon after, it became somewhat of a cult hit in the Washington state cocktail scene and has spread to most of the world since. This enticing blend of Green Chartreuse, gin, fresh lime and maraschino liqueur is sharp and pungent with a crisp herbal bite.||$13|
|Three to One||Gin||First served at the Old Waldorf Astoria bar before prohibition, the Three to One is another cocktail that took its name from the track. It refers to a horse having three to one odds at the track. As described by Ted "Dr. Cocktail" Haigh, "A powerful gin is needed to stand up to the rich sweet flavor of apricot liquor and the acid of the lime." Over proofed Gin brings herbal notes that tame both the rustic sweetness of the apricot, and the tartness of lime.||$14|
|Tom Collins||Gin||The first printed recipe of this classic cocktail appeared in the 1876 edition of The Bartender's Guide. It is a refreshing blend of gin, fresh lemon juice, and soda.||$10|
|Twentieth Century Cocktail||Gin||Created in 1937 by British barman C. A. Tuck, this cocktail is named in honor of the celebrated Twentieth Century Limited train which ran between New York City and Chicago from 1902 until 1967. The Twentieth Century Limited was the epitome of class and luxury in the early 1900s. Its target clientele were the rich and influential, and before boarding or disembarking, a custom made crimson carpet was unrolled coining the phrase "Getting the red carpet treatment." First published in 1937 in the "Cafe Royal Cocktail Book" by William J Tarling, this cocktail strikes an unexpected balance between velvety creme de cacao, refreshing herbal gin, fresh lemon and Lillet Blanc.||$11|
|Vesper||Gin||The Vesper is James Bonds quintessential cocktail. Although the author is unknown. In Casino Royale, the first Bond book, Ian Fleming had Bond name the Vesper for love interest Vesper Lynd. Lynd was doomed as a double agent, and sadly the drink was doomed along with its namesake. Bonds final words in the book were, "The bitch is dead now." and he never drank another Vesper. Just enough vodka is used to smooth the bite of the gin, and in lieu of malty vermouth, a light quinquina is used.||$14|
|White Lady||Gin||The original formula for the White Lady was created by bartender Harry MacElhone in 1918 during his time spent at London's Ciro's Club. The first incarnation resembles the shell shocked state the country must have been in following the end of the first World War. This cloying mixture of Cointreau, creme de menthe, and fresh lemon had an appearance reminiscent of chlorine gas. Ten years later, MacElhone owned his own place, Harry's New York Bar in Paris, and he revisited the atrocity he had created. The creme de menthe came out, replaced by gin, and the massive amount of Cointreau was cut down to a reasonable level to creating a much more respectable cocktail. This new incarnation caught on with young Brits drinking in officers clubs across the world due to its slightly tart, but delicately sweet refreshing flavor.||$11|
|Apple Toddy||Hot Drinks||The apple toddy was without a doubt the de facto winter beverage for colonial New England. With plenty of apples around for winter sustenance and a healthy dose of Applejack (our distinctly American version of Calvados), the combination was easy, delicious and, above all, comforting. This version is sugar dissolved in a little water, apple brandy, one cube ice, lemon peel, served in an old fashioned whiskey glass with a small spoon.||$12|
|Blueberry Tea||Hot Drinks||Oddly enough, Amaretto, Grand Marnier and English Breakfast Tea combine to make a hot drink that tastes like blueberries.||$12|
|Hot Brandy Flip||Hot Drinks||This flip is close to the Cold Brandy Flip but instead of being chilled, it is mixed at room temperature and topped with hot milk. This cocktail is available at the bartenders discretion.||$15|
|Hot Buttered Rum||Hot Drinks||The Hot Buttered Rum dates back to Colonial America when molasses began to be imported in the 1650s. Colonists began adding Rum to beverages such as toddies and nogs, which eventually evolved into the Hot Buttered Rum. Honey is mixed with aged rum, clove, nutmeg, unsalted butter and boiling water to create a rich festive piece of history.||$11|
|Hot Gin Sling||Hot Drinks||The Hot Gin Sling differs from it's sibling, the Gin Sling, only slightly. Instead of being chilled and topped with seltzer, the Hot Gin Sling is topped with hot water to create a cold weather version.||$12|
|Hot Grog||Hot Drinks||The Hot Grog is a warm version of what sailors typically would have consumed from the late 1600s all the way until the late 1900s. Typically rum was added to water along with certain spices as to alleviate the foul taste of the water and to prevent illness from taking hold.||$10|
|Hot Red Blooded Frenchmen||Hot Drinks||In this cocktail, Grand Marnier is combined with dry wine, fresh lemon, fresh orange, sugar and water to create a cocktail reminiscent to the Hot Rum punches enjoyed by Mozart.||$12|
|Hot Rum Punch||Hot Drinks||Hot Rum Punch was a more socially acceptable version of a Hot Grog, or Navy Grog. These typically contained other spirits such as brandy or fortified wines and included citrus such as fresh lime. The Hot Rum Punch rose in popularity in the 1700s, and was rumored to be a favorite of Mozart the composer.||$15|
|Hot Toddy||Hot Drinks||The true origins of the hot Toddy are unknown, but it is a very old drink believed to have been invented in Scotland in the early 1700s. The staple liquor of Scotland, Scotch Whisky, typically has a smoky flavor unique to it, and some of the earlier references note it as the spirit used. At its core, a Hot Toddy is honey, whisky, lemon, spices, and hot water. It is a perfect cold weather cocktail.||$12|
|Mexican Tea||Hot Drinks||The Mexican Tea is a Hispanic take on a hot cocktail, combining Reposado tequila, agave nectar, and English Breakfast Tea.||$13|
|Amsterdam Bulldog||Ice Cream||Just imagine if a Colorado Bulldog took a trip to the most famous red light district in the world; Amsterdam. The vodka gets traded out for absinthe, and a touch of Grand Marnier is added to give a rich spice. This is truly a surreal version of The Colorado Bulldog. Oh, and by the way, we use ice cream in it as well.||$15|
|Black Irish||Ice Cream||Essentially a frozen White Russian, this cocktail is a crowd pleaser.||$14|
|Black Russian in France||Ice Cream||The Black Russian in France is one of the new age cocktails that contains one particularly interesting ingredient; ice cream. I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream - Heywood C. Broun, American Writer, 1888-1939 There is no doubt that this quote can also refer to one's first experience with ice cream and alcohol. This cocktail brings forth a variety of different ingredients such as Cognac, coffee liqueur, Mexican Coke and even Guinness to play off of the ice cream to create one hell of a cocktail.||$14|
|Boubon Caramel Parade||Ice Cream||This Cove original is a blending of house made Grand Marnier infused salted caramel, ice cream and bourbon. The perfect drink for the whiskey drinker when their sweet tooth comes out.||$14|
|Champagne Soyeux||Ice Cream||Created in 2010 by Marleigh and Daniel Miller, this absinthe driven cocktail is a twist on the classic Soyer Au Champagne. After some experimentation with an absinthe ice cream recipe from David Lebovitz, the Champagne Soyeux was their result. Absinthe and Grand Marnier serve to anchor the flavors of absinthe ice cream, while the addition of champagne gives a pleasantly dry note to the entire cocktail.||$15|
|Death by Chocolate||Ice Cream||Vodka, Irish cream, Creme de Cacao, and chocolate ice cream are blended and topped with shaved chocolate.||$14|
|Ghost Russian||Ice Cream||This Cove original is a twist on the standard White Russian. Created from an idea proposed by regular one of our regulars, we take vodka along with coffee liquor, ice cream and a few drops of a house made ghost pepper tincture to cream a silky yet spicy cocktail.||$12|
|Soyer Au Champagne||Ice Cream||The Soyer Au Champagne is quite possibly the first cocktail ever to use ice cream. It is said to be named after famous chef Alexis Benoist Soyer some time around 1888, although the cocktails creator is unknown. This intriguing mix of Cognac, maraschino, pineapple, champagne and ice cream is one delicious step into cocktail history.||$15|
|Almond Old Fashioned||Old Fashioned||Created in 2005 by Mark Prat at Maze in London, the Almond Old Fashioned is a new age interpretation of the original cocktail. Reposado Tequila takes the place of whiskey, Amaretto and agave nectar take the place of sugar and water, and orange bitters round out this cocktail bringing forth flavors of sweet, smoky almonds.||$16|
|Classic Old Fashioned||Old Fashioned||An Old-Fashioned is the quintessential cocktail. The first printed use of the word "cocktail" was a response to a letter asking for clarification of the term on May 6th, 1806. The paper, the Balanced Columbia Repository in Hudson New York, printed their response one week later on the 13th. The paper's editor wrote that a cocktail was a potent concoction of spirits, bitters, water, and sugar. In 1833, it was again described as being rum, gin, brandy, or whiskey, significant water, bitters, sugar, and a nutmeg garnish. Within 30 years of the second documentation, the word cocktail was being used to describe all manner of cocktails. The original version was renamed the Old-Fashioned cocktail, and subsequently shortened to an Old-Fashioned. Our classic Old-Fashion contains Rye, but feel free to venture out and ask for a different base.||$10|
|Elder Fashioned||Old Fashioned||This St. Germain influenced twist on a classic old fashioned is an exciting blend of elder flower liqueur, Bourbon, and bitters. The floral sweetness of St Germain softens the bourbon just enough to make this a dangerously smooth cocktail.||$15|
|Japanese Cocktail||Old Fashioned||The original cocktail was used as somewhat of a brain-duster and a pick me up at first. As time went on it grabbed attention and people began ordering the cocktail by their spirit of choice; gin cocktail, brandy cocktail and so on. In 1860, the first Japanese mission to the United States arrived. The delegation consisted of all dignified, reserved non-English speaking samurai, and one pequliar lad. Tateishi Onojirou Noriyuki, aka "Tommy" was the one exception to the group. Tommy was a young, good looking, near polar opposite of the samurai for whom he was translating. He was a big hit with the ladies, and "that risky young person," as Vanity Fair dubbed him could have possibly wandered into the bar of the Jerry Thomas during his stay. The Japanese cocktail was first recorded in Thomas' 1862 bartenders guide, and oddly enough, there is nothing Japanese about it. Brandy serves as the base with potent orgeat to sweeten, and a healthy dose of bitters. Who knows, maybe the troupe passed through and Thomas chose the occasion create a drink in their honor.||$12|
|Maple Old Fashioned||Old Fashioned||In this modern interpretation of an old-fashioned, white sugar is replaced by maple syrup. To many, maple is like the bourbon of sweeteners. The maple does not weaken the flavor of the bourbon, but gives it more depth.||$11|
|Old Fashioned Caddy||Old Fashioned||Created in 2005 by Wayne Collins, this cocktail brings together the Old Fashioned and the Rob Roy. Blended Scotch serves as a base, with cherry brandy for sweetness, sweet vermouth for smoothness, and Angostura bitters for an herbal punch.||$13|
|Popular Old Fashioned||Old Fashioned||The Popular Old Fashioned is a product of American ingenuity. Due to the extremely low quality of spirits available during and slightly after prohibition, people started to sweeten their drinks with anything they could find. Oranges and cherries were added to provide that extra sweetness to the whiskey used.||$10|
|Prince of Wales's Cocktail||Old Fashioned||Albert Edward, Prince of Wales was lush, a letch, a charming fellow but a son of a bitch all in the same breath. After decades of watching his mother Queen Victoria cling to power as if it was the only thing sustaining her life, he had enough and he went bonkers. Mistresses and mischeif ensued. He spent quite a bit of time in theatres, clubs and bars. Somewhere along the way he picked up some measure of bartending skill and created his own version of the Cocktail. His version is actually one of the most sporty on record. His cocktail is composed of rye whiskey, fresh pineapple, bitters, maraschino liqueur and champagne.||$14|
|Salted Caramel Old Fashioned||Old Fashioned||This new take on a classic old fashioned replaces the sugar for a house made Grand Marnier infused salted caramel to create the ultimate guilty pleasure.||$14|
|Apricot Blossom||Rum||Created by Anique Halliday in 2011, this rum based cocktail containing an often overlooked ingredient, apricot. Orange spiced tea, picked for its sultry spice, is paired with vanilla heavy medium bodied rum, fresh lemon and mint to create an exotic crisp cocktail.||$12|
|Astor Daiquiri||Rum||The Astor is part of a family of cocktails called Daiquiri, is whose main ingredients are rum, fresh lime, and sugar. The original Daiquiri dates back to the Spanish-American War in 1898. This version follows the template of the original, adding a papaya syrup for a slightly more tropical flavor.||$12|
|Benjamin Barker Daiquiri||Rum||The Benjamin Barker Daiquiri is the brain child of Brian Miller of Death & Co. The naming refers to an alias of Sweeney Todd, the fictitious razor-welding killer of "The String of Pearls" and "The Demon Barber of Fleet Street". The cocktail takes the base Daiquiri, rum, sugar and lime, and adds both Campari and absinthe to create the cloudy sanguine hue that sparked Miller's imagination in the naming. Notes of anise, lime, and woody resins fade into caramel and bitter orange, finishing with a menthol like sweetness.||$14|
|Between the Sheets||Rum||Probably making its first appearance in Harry's New York Bar in Paris, in the 1930s, Between the Sheets is a beautifully balanced drink - when made properly.
It's a variation of the Side-car cocktail and was said to have been invented by Harry MacElhone who simply replaced some of the cognac with white rum, giving it more of a summery feel. On the other hand, according to some sources it was invented by Mr. Polly, manager of the Berkeley Hotel, London, in about 1921. Nothing is certain in the world of cocktails!||$12|
|Caipirinha||Rum||The word Caipirinha means "little countryside drink" in Portuguese. While there is no definitive story on its origin, it is safe to assume the Caipirinha rose to popularity in a fashion akin to its Cuban and Haitian cousins, the Mojito and the Ti' Punch. Cachaca is a Brazilian rum that is made from pressed sugar cane juice and is typically unpleasant to consume by itself. It is believed farmers and laborer sought to find a way to make the cheap spirit they acquired more palatable by adding what was around them in abundance: limes and sugar. A Caipirinha is a pleasantly refreshing, and strong taste of Brazil.||$10|
|Classic Daiquiri||Rum||The original Daiquiri is the rumored creation of an American mining engineer named Jennings Cox who was in Cuba at the time of the Spanish-American War of 1898. Cox worked at the Santiago iron mines located near the beach of Daiquiri, and legend points to a bar named Venus near both the mine and the beach itself as the location of creation. The blend of rum, fresh lime, and sugar was originally served on the rocks but later evolved into a shaker variant. In 1902, William A. Chanter purchased the Santiago iron mines, and after spending time there he introduced Cox's creation to clubs in New York that same year. The rise in popularity however did not come until 1909, when Admiral Lucius W. Johnson, a U.S. Navy medical officer tried Cox's drink. Johnson subsequently introduced it to the Army and Navy club in D.C. and the Daiquiri took off. Some of the Daiquiri's more noted imbibers include Ernest Hemingway and President John F. Kennedy.||$10|
|Daiquiri West Indies Style||Rum||The West Indies Style is another addition to the Daiquiri family. This twist included maraschino liqueur to the traditional mixture of rum, lime and sugar and is served over shaved ice. The West Indies Style dates back to 1937 or earlier, first being mentioned in print by the New York Sun that same year.||$12|
|Doctor Funk||Rum||The Doctor Funk is a classic Tiki drink that takes its name from a German doctor who practiced in Samoa sometime in the beginning of the 20th century or earlier. Most likely, this cocktail was created as a tonic, to administer his patients. The first print version appears in a 1921 book "Mystic Isles of the South Seas". "It was made of a portion of absinthe, a dash of grenadine, a syrup of the pomegranate fruit, the juice of two limes, and half a pint of siphon water. Dr. Funk of Samoa, who had been a physician to Robert Louis Stevenson, had left the receipt for the concoction when he was a guest of the club."||$17|
|Doctor's Cocktail||Rum||The doctor is another cocktail that has changed in a near chrysalis manner over the decades. In each subsequent form, the Doctor has gained depth and character. Originally published in Hugo Ensslin's 1916 Recipes for Mixed Drinks, it called for just two ingredients; Swedish Punch and lime. The evolution began in 1922 when Robert Vermeire traded the fresh lime for lemon and orange, and appeared in its most dynamic form in the Frank Meier's Artistry of mixing drinks in 1936 with the addition of rum. "Trader Vic" Bergeron then substituted Jamaican Rum in the place of the Cuban Bacardi called for by Meier in his 1947 Bartender's Guide. In it's most modern incarnation, the leathery and earthy Jamaican Rum blends well with the Arrack, an Indonesian rice and sugar cane rum, based Swedish Punch.||$12|
|Dragon's Heart||Rum||Created By Joey Goar in 2011, this twist on a rum sour combines crisp Barbados rum, Demerara rum, fresh orange and lime juice with cherry brandy and house made ghost pepper bitters. It starts of tropical, reminiscent of tiki era cocktails with light citrus notes that fade into rich cherry notes and finish with a bright spiciness from the ghost pepper.||$13|
|El Presidente||Rum||El Presidente was created by Eddie Woelk, an American barman at the Jockey Club in Havana somewhere towards the start of Prohibition. Basil Woon, author of "When its cocktail Time in Cuba", wrote in 1928; "It is the aristocrat of cocktails and is the one preferred by the better class of Cuban."The cocktail itself was named after President Gerardo Machado, who ruled Cuba during most of Prohibition and this may be part of the cause for El Presidente's popularity. Rum, Curacao, dry vermouth, and grenadine create a cocktail that is bone dry, light and delicate.||$12|
|Fogcutter||Rum||The origins of the fogcutter are uncertain, but it's popularity is well known. First emerging in the 1940s, it is named for a type of diving knife. Its rise to popularity came through Tony Ramos, an original bartender at Don the Beachcombers. Although it was published in Trader Vic's 1947 bar guide for the first time, Tony remembers it from a place in Hollywood. Edna Fogcutters is where he learned the signature drink that has become a tiki staple. Gin, rum, and brandy are mixed with fresh lemon and lime with a float of cherry brandy for an exotic and refreshing cocktail.||$12|
|Goombay Smash||Rum||It is believed that the drink was created by Miss Emily, owner of Miss Emily's Blue Bee Bar, sometime in the 1960s. Most tropical drinks have two things in common: rum and fruit juice. The Goombay smash follows this trend while keeping itself unique with the use of both coconut and apricot in addition of rum, and fresh juices to create a unique tropical cocktail.||$12|
|Hemingway Daiquiri||Rum||Although many stories exist about the Hemingway Daiquiri, none can be taken with 100% certainty. One account credits Barman Contstanino Ribailagua of the famous El Floridita, Havana, Cuba for its creation in 1921. it is said this derivation of the classic Daiquiri was made with maraschino liqueur in lue of sugar, and that fresh grapefruit was added to make a drink worthy of Ernest Hemingway's notorious sour tooth.||$10|
|Hop Toad||Rum||This cocktail is from The Ideal Bartender published in 1917 by Tom Bullock. This is the first cocktail recipe book written by an African-American. The introduction to the book was written by George Herbert Walker, grandfather of President George H. W. Bush, and great grandfather of President George W. Bush. The Ideal Bartender includes a feast of pre-Prohibition cocktail recipes, many we would not have today if it hadn't been for Bullock's book. Bullock died in 1964.
Despite being heavy on lime, it remains balanced, and I have to agree. The relatively small amount of rum also allows more of the apricot flavorings from the brandy to shine through, and makes for a pleasant mix that even went down well with some of my non-cocktilian friends.||$12|
|Hurricane||Rum||Quite possibly New Orleans' most famous cocktail, the Hurricane was invented during WW2 when bar owner Pat O'Brien could only purchase low quality rum due to shipping restrictions. In order to hide the taste of the harsh spirits he invented The Hurricane. We make a version close to the original that is not nearly as much of a sugar overload as the modern day premixed Hurricanes served in New Orleans.||$25|
|Jasper's Jamaican Planter's Punch||Rum||The original Planters Punch was invented in the 19th century by Fred L. Myers, the founder of Myers Rum. Sadly, most of the surviving versions of Myer's cocktail are overly sweetened, an uninspiring faux-tiki drink. A man by the name of Jasper La Franc tended bar at the Bay Roc Hotel in Montego Bay, and he had his own secret recipe for a delicious, sophisticated version that payed homage to Fred Myers original creation. Dark Jamaican rum is mixed with fresh lime, cane sugar, Angostura bitters, and a touch of nutmeg, make this cocktail a truly unique and enticing beverage.||$12|
|Knickerbocker A La Monsieur||Rum||The first incarnation of the Knickerbocker appears in Jerry Thomas' 1862 "How to Mix Drinks", and evolved into both his Monsieur, and hers, Madame, versions in Harry Johnsons 1888 "Bartenders Manual". The cocktail derives its name from "father Knickerbocker" the allegorical patron saint of new York City. The tropically inspired cocktail blends heavy bodied rum with raspberry syrup, fresh lemon, and Curacao to produce a sweet yet tart cocktail.||$16|
|Little Havana||Rum||This twist on a Brooklyn was created by Cocktail Manager Joey Goar. House Bourbon Barrel aged rum serves as the base with fruity Bianca vermouth, sweet maraschino liqueur and vegetal Amer Picon to create a tropical but stiff beverage.|
|Mary Pickford||Rum||Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba in Havana for the silent movie star and wife of Douglas Fairbanks. Mary was in Cuba filming a movie with her husband Douglas Fairbanks and Charlie Chaplin. This is recounted on page 40 of Basil Woon's 1928 book When It's Cocktail Time in Cuba.
During Prohibition, many prominent figures would jet off to Cuba to enjoy cocktails. Mary Pickford was one such person since she was the prime starlet in silent Hollywood. Rum, fresh pineapple, pomegranate, and maraschino liqueur, were blended together in her honor to create the "Proto-tiki" cocktail that would set the standard for rum drinks after the repeal of the Volstead Act.||$12|
|Millionaire||Rum||The Millionaire is the prime example of how different cocktails would share names and how barmen, when publishing, would list the variations. This version, listed as #4 in 1937's "The How and When", #1 in 1930's "Savoy Cocktail Book", and with no number designation in 1914s "Drinks" or 1916s "Recipes for Mixed Drinks". This recipe comes first from Hugo Ensslin's 1916 "Recipes for Mixed Drinks". This version was extremely popular in 1920s speakeasies, combining dark Jamaican rum, apricot brandy, sloe gin, and fresh lime for a rich earthy cocktail.||$10|
|Mojito||Rum||The Mojito is one of the few cocktails that were not necessarily created, they evolved. The earliest incarnations came from the farms and fields of Cuba in a time where rum was a fierce, funky and scarcely potable liquor. Cubans who subject to this inferior, cheaper rum, would take to whatever lay in abundance to make it palatable: mint, a week, limes and sugar cane juice. Once Prohibition came about, the mojito was given a suit and jacket and fed to the masses of thirsty Americans in the form of carbonated water, plenty of ice, and a tall glass. The rest is history.||$10|
|Navy Grog||Rum||Modern Navy Grog is a more appetizing variation of the watered down, sweetened rum historically served aboard British Naval vessels. The original Navy Grog was introduced in 1740 by Vice Admiral Edward Vernon who was nicknamed Old Grog because he wore a coat of grogram cloth. The rum drink was then named after the Admiral.||$12|
|Original Mai Tai||Rum||At his California restaurant in 1944, Victor Jules Bergeron (aka Trader Vic), served a new cocktail to his friends visiting from Tahiti. After the first sip his friend exclaimed, Mai Tai-Roa Ae, which in Tahitian means Out of this world - The Best!. The name was shortened to Mai Tai; and a classic was born. Aged Jamaican Rum is mixed with orange Curacao, fresh lime, a touch of sugar and orgeat to create a potent drink that only is a shadow of its former self in modern day variations.||$12|
|Pina Colada||Rum||This classic frozen cocktail needs no introduction.||$12|
|Pina Colada - Cuban Style||Rum||The name "Pina Colada" literally means "strained pineapple". The first written reference to a Pina Colada was in 1922, and was simply rum, pineapple juice, fresh lime and sugar. Today, this is known as the "Cuban Style Pina Colada" or the one without coconut.||$12|
|Presidente Daiquiri||Rum||The El Presidente Daiquiri is another twist on Cubas classic Daiquiri. This version replaces the sugar with grenadine, and adds a dose of pineapple juice to provide an exceedingly tropical cocktail.||$10|
|Royal Bermuda Yacht Club Cocktail||Rum||The Royal Bermuda Yacht Club was established in 1844, largely by officers in the British Army 20th Regiment. The club itself is one of the three oldest with a Royal Warrant outside the British Isles. The cocktail itself is a prime example of its creator's, Trader Vic, tropical oriented style Barbados rum is paired with fresh lime, and just a dash of both Cointreau and Falernum to give some depth to the rum forward cocktail.||$13|
|Rum Collins||Rum||A Rum Collins is a cocktail based on the Tom Collins substituting light rum for the gin.||$12|
|Rum Sour||Rum||Now this is delicious. True, all our cocktails have been delicious, with the exception of the Bloody Mary. In my opinion, the less said of that gunky concoction the better. Meaning no offense, of course.
The Rum sour, by contrast, is very tasty. Lemon for sourness, a touch of sugar for sweetness, a slice of orange for the look and flavor of the tropics. (A stemmed cherry seems to be the correct garnish for any sour, but I had a fresh orange to hand and so used it) Wonderful rum also gives the flavor of the tropics, but carries with it an unexpected, heady whiff of Christmas too. The master, Charles Schumann in American Bar, tells us that sours are his favorite drinks. Why? You can almost hear him say it's because they are made -- nobly -- of these original cocktail ingredients, lemon juice, sugar, and a liquor.||$12|
|Rum Swizzle||Rum||This cocktail emerged in the early 1800s in Guyana. When British ex-patriots mixed it on the terrace of the Georgetown Club using a long five-pronged 'swizzle' stick fashioned from a tree branch. The popularity of the cocktail grew so much, the tree from which the sticks came, Quararibea turbinata, was dubbed the Swizzlestick tree and nearly went extinct. This sweet but sour cocktail uses a rum base, fresh lime, Falernum, and Angostura bitters to provide a rustic flavor enjoyed by British sailors two hundred years ago.||$12|
|Saint Croix Rum Fix||Rum||The Fix is one of the older families of cocktails that is largely unknown today. First published in Jerry Thomas 1862 "How to Mix Drinks", a Fix contained spirits, juice, water, sugar, and shaved or crushed ice. By 1884, change was brewing in the cocktail world. Bartenders started adding pineapple and raspberry syrups, and within another four years, the definition of a fix became even further muddied with the addition of liqueurs. The Saint Croix Rum Fix is one of the first evolutions of a Fix, and was first published in Albert Barnes' 1884 "The Complete Bartender". This enticing blend of rum from the Virgin Islands with pineapple syrup, fresh lemon, and sugar for a pre-twentieth century Fix forgotten due to the temperance movement.||$10|
|Sleeper||Rum||The Sleeper is another different type of flip. This variation is made at the bartenders discretion due to time constraints, and contains rum, raw eggs, cinnamon, coriander and fresh lemon juice.||$16|
|Swedish Rum Punch||Rum||Created in 2008 by Simon Difford, the Swedish Rum Punch is another twist on the Daiquiri family of cocktails. In this case, Swedish Punsch, a liquor made from Batavia Arak and spices, takes the place of the sugar providing a spicy and herbal compliment to aged rum while fresh lime keeps it in check.||$16|
|Twelve Mile Limit||Rum||The Twelve Mile Limit is the quintessential example of "well, that escalated quickly". Whenever the Volstead Act was ratified, a three-mile limit was established to represent the boundary of U.S. territorial waters for alcohol interdiction. The brave, and possibly foolish, that continued to imbibe during that dark time created something to mock the interdiction line in the most ironic form, a cocktail.
A few years into prohibition, Frederick C. Billard, the Commandant of the U.S. Coast Guard during the later half of prohibition, established a new twelve mile limit with help from several foreign countries. Escalation is a two-way street, and not to be outdone, Tommy Millard created the Twelve Mile Limit. Millard was a war correspondent and traveling journalist who moved so swiftly around the world who moved so swiftly around the world. He was said to be like a leaf on the wind. The Twelve Mile Limit is a big brother to the Three Mile, and this blending of rum, rye, brandy, grenadine, and lemon is not to be underestimated.||$10|
|Zombie * * Intoxication Warning * *||Rum||Invented by Don the Beachcomber in 1934, the Zombie is possibly the most infamous tiki drink ever created. Even Don's own bartenders did not know the recipe, they knew a formula that related to numbered mystery bottles that Don mixed himself. That being said, this is one classic cocktail that will leave you resembling a Zombie upon finishing it.||$25|
|Algonquin||Rye||The Algonquin is somewhat of an amusing cocktail. It embodies those it represented in spirit and balance, but was never consumed by those for which it was named. The Algonquin Round Table was a group of New Yorkers (in)famous for their quick wit. It's company included such members as George S. Kaufman, Dorothy Parker, Alexander Wollcott, and many more. Groucho Marx, brother of Round Table associate Harpo Marx, once commented on the viciousness of the group. "The price of admission is a serpents tongue and a half concealed stiletto." The Algonquin cocktail is the embodiment of equality in the fact it was drank by both men and women with qualities that appealed to both. The rye, dry vermouth, and pineapple syrup formed an extremely balanced cocktail showing that ones true merit is found through the flavor.||$10|
|Blinker||Rye||Blinker is another term for the blinders that carriage-pulling horses or mules would wear to direct their attention straight ahead to the road. One can imagine this cocktail was aptly named due to how easily it is consumed. First published in Patrick Gavin Duffy's 1934 "The Official Mixer's Manual", this blend of rye, fresh grapefruit, and raspberry syrup will surely keep your eyes on the task in front of you: drinking.||$10|
|De La Louisiane||Rye||First published in Stanley Clisby Arthur's 1937 Famous New Orleans Drinks, the De La Louisiane is a Creole infused Manhattan. According to Arthur, The De La Louisiane was the signature cocktail of a New Orleans restraunt by the same name. The cocktail faded out shortly after its initial publishing with only one other mention in 1940. This bold blend of rye whiskey, sweet vermouth, Benedictine, absinthe and bitters is almost like a fusion of both the Sazerac and the Manhattan.||$14|
|Egg Nogg||Rye||The origins, etymology, and the ingredients used to make the original eggnog drink are debated. The "nog" part of its name may stem from the word "noggin", a Middle English term used to describe a small, carved wooden mug used to serve alcohol. Before it came to America, the ingredients in Britain for eggnog were milk and eggs and mixed with brandy, Madeira or sherry to make a drink similar to a modern alcoholic eggnog. Once it traveled to America, the alcohol of choice was changed to whiskey. This version of the cocktail contains egg, sugar, rye, milk, and nutmeg on top.||$12|
|Fred Collins Fizz||Rye||"The Celebrated Collins Drink is fizzing stuff, only I should be glad if our caterers would agree what it is to be perpetually named. One barkeeper calls it a John Collins - another Tm Collins. There are also Harry and Fred, all members of thee same family. I prefer to call mine the Fred Collins Fizz." -"New Guide for the Hotel, Bar, Restaurant, Butler, & Chef" Bacchus & Cordon Bleu, London, 1885
This delightful blend of rye, sugar, fresh lemon, Curacao, and lemonade is a possible precursor to the modern Lynchburg Lemonade and it showcases the enthusiasm for mixed cocktails shown in the book it was first published in.||$10|
|Japalac||Rye||Named after an early 20th century tinted varnish product that contained Japan drier, a medium for oil paint that decreased drying time, decreased brush drag, and increased glass. One can only imagine the hilarity as its christeners got varnished after a few Japalacs. Rye, dry vermouth, fresh orange, and raspberry syrup combine to make the Japalac one to be reckoned with. It was first published in Albert Stevens Crockett's 1931 "Old Waldorf Bar Days".||$10|
|Liberal||Rye||The term liberal has several political connotations, meaning generous and free spending, from the days of slavery. It also means lacking moral restraint. These ideas inspired a cocktail dating back to 1895, but as the definition has changed over the years so has the cocktails recipe. This incarnation dates back to 1931 with vermouth and Amer Picon forming an anchor for high-proof rye to be the showcase.||$8|
|Morning Glory||Rye||The Morning Glory was first printed in the 1887 version of Jerry Thomas' Bar-Tenders' Guide. This cocktail is somewhat of a reimagining of the original cocktail. It keeps all of the key elements from a drink that was around one hundred years old at the time of publishing. For the spirit, an equal portion of rye whiskey and brandy. For the sugar, a gomme syrup. For the water, seltzer. For the bitters, Bokers. The things that set this cocktail apart and bring it into a more modern incarnation are the addition of absinthe for a fleeting anise note, and Curacao to soften the spirits just a touch.||$15|
|Neutral Ground||Rye||The Neutral Ground was created in 2008 by Rhiannon Endil at Bar Tonique in New Orleans and was named for the median area on Canal Street that formerly separated the American district from the Spanish/French district now known as the French Quarter. This cocktail shakes up the foundations of a Manhattan, keeping the rye and bitters, but tagging the vermouth out for sherry and Benedictine.||$12|
|New Yorker||Rye||The New Yorker dates back to the 1930s, and is somewhat of a hybrid cocktail. At its core, it is a fizz with rye, sugar, fresh lemon and soda but it is finished with a float of dry red wine. This created what some call a method drink: One sip through the straw, and one from the top for contrasting flavors.||$11|
|Original Manhattan||Rye||The Manhattan is another one of the cocktail greats that has no discernable origin. Most stories of its creation are horribly inaccurate, and the few believable ones have singular flaws that muddy the whole thing. Most accounts put its creation in the later portion of the 1800s, and almost all point to New York City as the birth place. The Manhattan, in its oldest recipe, is rye, sweet vermouth, and bitters, garnished by a cherry: Simple, potent, delicious.||$12|
|Scofflaw||Rye||"Another entry in the Prohibition drinks market, the Scofflaw drink followed the coining of the actual term (in 1924) by less than two weeks. Another invention of Harry's New York Bar in Paris, the cocktail hilariously baited Prohibition sensibilities (the term originally referred specifically to a frequenter of speakeasies and general flouter of the National Prohibition Act). The Scofflaw Cocktail was barman Jock's bibulous answer to the vocabulary of castigation." -Vintage Sprits and Forgotten Cocktails, by Tom Haigh AKA Dr. Cocktail
This blend of rye, dry vermouth, fresh lemon, and grenadine resembles the bold nature of those it described.||$10|
|The Final Ward||Rye||The Final Ward is the most popular twist on the gin driven Last Word. Phil Ward, bartender at Death & Co. New York City, decided to replace gin for rye and lime for lemon to create this herbal monster in 2007. Rye whiskey, Green Chartreuse, maraschino liqueur and fresh lemon juice are all used in equal portions to create something that should not be appealing, but somehow exceeds all expectations.||$13|
|Vieux Carre Cocktail||Rye||The Vieux Carre Cocktail, names for the old French term for New Orleans French Quarter - le Vieux Carre (the Old Square), was invented by Walter Bergeron sometime before the publication of Stanley Clisby Arthur's 1937 "Famous New Orleans Drinks and How to Mix Them". This was the cocktails first published appearance, and sadly it was forgotten after. The blending of rye, cognac, Benedictine, sweet vermouth, and both Angostura and Peychauds biters is truly a New Orleans classic.||$12|
|Waldorf Cocktail No. 1||Rye||The eponymous cocktail from the original Waldorf hotel is simply a Manhattan in an absinthe rinsed glass. The trend of absinthe being used in cocktails began in the mid-late 1800s, and the same method was seen in the evolution of the Sazerac. The first publishing of the Waldorf Cocktail No. 1 was in Jacques Straub's 1914 "Drinks" near the death of Absinthe.||$13|
|Blended Sazerac||Sazerac||This version blends together Pierre Ferrand Ambre cognac with Sazerac rye whiskey. The absinthe wash is optional.||$14|
|Original Cognac Base Sazerac||Sazerac||This version relies on Pierre Ferrand 1840 original formula cognac as its base. The 1840 was developed specifically to replicate the style of cognac available to the barmen of that era. The original did not include an absinthe rinse.||$15|
|Rye Sazerac||Sazerac||The modern version of the Sazerac is made with Sazerac rye, and is always done with an absinthe wash.||$10|
|Arnaud's Special Cocktail||Scotch||In the 1940s and 50s, this drink was the signature cocktail at Arnaud's Restaurant in New Orleans, and was first published in Ted Saucier's 1941 "Bottoms Up". This is one of just a few Scotch based cocktails, relying on Dubonnet Rouge and orange bitters to accent the manly spirit.||$13|
|Barbary Coast||Scotch||Only desperation would cause someone to mix Scotch and Gin. That being said, against all logical thinking, this cocktail is actually good. Prohibition was a desperate time, and so desperate for some that Scotch was mixed with Gin, Creme de Cacao, and cream to form a smoky but sweet but herbal cocktail that puzzles the palate. It is believed the cocktail is named for the Barbary Coast neighborhood in Gold Rush era San Francisco. It is said all manners of depravity and indulgence were in ample supply there.||$14|
|Blood and Sand||Scotch||Name for a 1922 Rudolph Valentino movie of the same name, the Blood and Sand is one of the prime examples of how Scotch can create a great cocktail when treated properly. First published by Harry Craddock in his 1930 "Savoy Cocktail Book", this cocktail takes Scotch, fresh orange, cherry brandy, and sweet vermouth and blends them into a smoky yet subtly sweet and slightly herbal cocktail.||$11|
|Bobby Burns||Scotch||This is a variation of a cocktail originally listed as the Robert Burns in 1933 in the Old Waldorf-Astoria Bar Book. Highland Park 12 Year Single Malt, sweet vermouth, Angostura bitters, and a dash of absinthe come together to create possibly the most masculine cocktail on our menu.||$15|
|Cameron's Kick||Scotch||Other than a breif mention in Harry McElhone's 1922 ABC of mixing cocktails, there is virtualy nothing known about Cameron's Kick. It is an intriguing blend of both Irish and Scottish whisk(e)y, held together by fresh lemon and orgeat of all things. The final result is something that shouldn't work, but somehow does. Cameron's Kick is a bright citrus filled cocktail with subtle hints of peat and sweetness.||$12|
|Mamie Taylor||Scotch||Named for an opera singer of the late 19th and early 20th centuries, the Mamie Taylor was quite fashionable at the turn of the last century, though by the middle of the 20th it had almost completely disappeared. For fortification, the Mamie Taylor relies on blended scotch. While this dark spirit can evoke the cooler months, fresh lime juice lightens the spirit's ponderous demeanor, and a spicy ginger ale or ginger beer places it firmly in summer-cooler territory--making it just the thing to help celebrate a long holiday weekend.||$13|
|Rob Roy||Scotch||The Rob Roy was created in 1894 by a bartender at the Waldorf-Astoria in New York City. The cocktail was named in honor of the premier of Rob Roy, an Operetta loosely based upon Scottish folk hero Robert Roy MacGregor. MacGregor was an outlaw of the early 1700s and was often referred to as the Scottish Robin Hood. The cocktail itself is simply a Manhattan made with Scotch in place of Rye, providing a smokier flavor.||$12|
|Rusty Nail||Scotch||First originating as the B.I.F. in 1937 credited to one F. Benniman, the Rusty Nail took on its true form in the next generation of drinkers. This incarnation is commonly credited to bartenders of the 21 Club in Manhattan sometime in the early 1960s. The famous Rat Pack was enamored with the cocktail , and it is likely they were the cause of its rush into popularity. This simple cocktail is Scotch and Drambuie, a honeyed and herbed Scotch based liqueur, on the rocks.||$14|
|Scottish Coastline||Scotch||Created in 2010 by Joey Goar, this Scotch based cocktail combines Island scotch with fresh ginger, lime, sweet vermouth and cherry brandy to evoke notes of relaxing on a dirty scottish beach. The Scotch brings a light peat note and just a touch of sea salt while the lime and brandy balance out with a tart sweetness and the ginger imparts a spicy clean finish.||$14|
|The Orkney Chapel||Scotch||Created at famous New York City bar Death & Co., The Orkney Chapel is a breath of fresh air as far as scotch based cocktails are concerned. Smoky single malt scotch is blended with buttery amontillado sherry, crisp dry vermouth and spicey Grand Marnier to creat a cocktail that covers near everyone of the five basic flavors.||$16|
|Bamboo||Sherry||The Bamboo Cocktail is another classic cocktail variation of the Martini, and an excellent before dinner drink. It was created sometime around the 1890's by Louis Eppinger at the Grand Hotel in Yokohama. Eppinger was famous in his time for turning around the Grand and mixing many great drinks as well as overseeing culinary menus that the elite would flock to when visiting Japan. According to Imbibe! the drink mysteriously made its way to the U.S. and was sometimes known as a "Boston Bamboo." The blending of sherry, dry vermouth, Curacao and bitters is a smooth and subtly citrusy cocktail ideal for the summer months.||$12|
|Sherry and Egg||Sherry||I was brought here by the 1944 thriller Dark Waters, in which a character serves a sherry and egg, a cocktail I had never heard of, but was instantly intrigued by. I looked it up.
Place an Egg in Large Port Wine Glass, being careful not to break the yolk. Fill glass with Sherry (Solera Manzanilla Sherry). Yep, that's an egg in sherry. Wait, is that like a sherried, er, shired, egg? Breakfast of Champions?||$6|
|Sherry Cobbler||Sherry||-Waiting on Joey- The origins of this cocktail are unknown but it is one of the original classic cocktails. This recipes is adapted from Jerry Thomas' 1862 book, 'How to Mix Drinks - the Bon Vivant's Companion'.
In his 1882 'Bartender's Manual', Harry Johnson writes of the Sherry Cobbler, "This drink is without doubt the most popular beverage in the country, with ladies as well as with gentlemen."
Sugar, Curacao, brandy, sherry, shaved ice in a goblet with lemon and orange wedges make a summer refresher.||$12|
|Sherry Flip||Sherry||The Sherry Flip combines Sherry, cream, one whole egg and sugar to provide a tart but creamy cocktail.||$12|
|Dia Del Amor||St. Germain||Literally translated "Day of Love," this St. Germain infused cocktail is probably more relatable to a slightly volatile relationship. Reposado Tequila is mixed with St. Germain, spices and fresh lime to create a bright but fierce cocktail.||$15|
|Elder Aviator||St. Germain||Created in 2006 for his seventh edition of Difford's guide, Simon Difford takes the classic Aviator and puts his own spin on the classic. The floral intense Creme de Violette is replaced by the softer, more ethereal sweetness of St Germain to create a much more modern version of a classic.||$13|
|Elderflower Collins||St. Germain||The traditional Collins is a wonderful place for young barmen to experiment and flex their creative muscles. It is known who originally switched out St Germain for cane syrup, but that person was a genius. St Germain brings a floral sweetness to a formally sour forward cocktail.||$14|
|G & Tea||St. Germain||The G & Tea is a modern melding of traditional cocktail, a traditional pastime, and a new ingredient. Damarak dry gin is combined with St Germain, English breakfast tea, and tonic water to create an herby floral, yet bitter cocktail. A gin and tonic serves as the base, with herbal English breakfast to darken it up, and Elder flower liquor to add a floral sweetness.||$13|
|Grand Autumn||St. Germain||The Grand Autumn is at its heart, a mule. Rye whiskey serves as the base with fresh lime juice, St. Germain, ginger beer and Angostura bitters to complement. The Grand Autumn is a fresh yet rustic cocktail perfect for any whiskey drinker or St. Germain fan.||$15|
|Hotel Haute-Savoie||St. Germain||The Hotel Haute-Savoie is based on the Lawhill cocktail that was served at the Savoy during the 1920s in London. The peppery edge of rye, whiskey, is dulled by elder flower liqueur, and both are mellowed by dry vermouth. The cocktail is finished with both Angostura and orange bitters with just a touch of absinthe.||$14|
|La Neige Russe||St. Germain||Translating into Russian snow, this St. Germain infused cocktail is a refreshing blend of floral, sweet and tart. Vodka serves as the base with St. Germain providing the main support, while fresh lemon and white grape provide a sweet but tart mixture whit Angostura bitters giving the whole cocktail a certain refined depth.||$15|
|La Recolte||St. Germain||La Recolte is a perfect late spring or early summer cocktail. Crisp pear infused vodka is combined with floral St. Germain, biscuity champagne and fresh lemon juice to evoke flavors of an early harvest.||$15|
|Le Pere Bis||St. Germain||This hot St. Germain cocktail relies on peaty Islay Scotch to create the backbone of the cocktail. Floral St. Germain is added with clover honey, and finally hot chamomile tea to create a Smokey and herbal cold weather cocktail.||$15|
|Le Roi Robert||St. Germain||Le Roi Robert is essentially a St. Germain spiked Rob Roy. Single malt Scotch serves as the base, with sweet vermouth, St Germain and Angostura bitters to create a slightly more floral version of the manly classic.||$15|
|Little Secrets||St. Germain||Created by Chicago barman Brad Bolt and published in the 2011 Beta cocktails, Little Secrets is a wonderfully crafted St. Germain based cocktail. Two different types of demerara rum, fresh lime juice and rhubarb bitters add to the complexity of the drink creating a tart but tropical cocktail.||$15|
|NOLA Daiquiri||St. Germain||The NOLA Daiquiri is possibly the newest addition to the Daiquiri family. Create by Lynnette Marrero at Freeman's, New York City in 2007, this is somewhat of a liberal interpretation. The traditional lime is switched out with more sour lemon in order to stand up to the addition of St. Germain and two different types of bitters.||$13|
|Nomayo||St. Germain||Plymouth gin serves as an earthy and aromatic base with Aperol to provide bitterness, St. Germain to provide floral sweetness and fresh lemon to provide tartness. Champagne is added at the very end to give the cocktail a small amount of effervescence.||$15|
|Smoke & Thyme||St. Germain||The unique mixture of ingredients in Smoke & Thyme create an equally unique result. Crisp pear infused vodka serves as the base with floral St. Germain, smoky Mezcal, fresh lime, fresh raspberries and thyme. All of these flavors together create a cocktail that starts crisp, transitions to Smokey, fades to a sweet floral and finishes herbal.||$15|
|Smoke of Scotland - You will either hate it or love it!||St. Germain||Created in 2007 by Vinvenzo Marianella at Providence, Los Angeles, this cocktail combines unique ingredients in portions akin to the Brooklyn. Single malt scotch serves as the base, with dry vermouth to smooth, St. Germain to provide a floral sweetness, and Cynar to give an herbal bitterness.||$25|
|St. Germain Cocktail||St. Germain||This delicious cocktail derives its key ingredients from the foothills of the French Alps, adding a splash of champagne and soda to lighten the heavy sweet flavor of St. Germain liqueur.||$14|
|St. Germain Spritzer||St. Germain||The St. Germain Spritzer is simply a white wine based spritzer that is spiked with a measure of St. Germain.||$14|
|The Gentlemen||St. Germain||The Gentleman is a modern day, St. Germain fueled homage to the original champagne cocktail. Cognac is blended with St. Germain to create a subtle floral, yet fruity base. A brown sugar cube is coated with Angostura bitters and dropped to the bottom of a champagne flute, and the whole mixture is topped with champagne.||$15|
|The Island||St. Germain||The Island is a tropical pisco based cocktail. St. Germain, fresh grapefruit and fresh lemon provide floral sweetness while cinnamon and nutmeg serve to ground the whole cocktail.||$15|
|Lynchburg Lemonade||Tennessee Whiskey||The Lynchburg Lemonade was created and named by Alabama restaurant and lounge owner Tony Mason in 1980. Funny enough, the cocktail was subject to numerous lawsuits which is quite possibly a first in cocktail culture. Mason alleged that a Jack Daniel's sales representative visited his restaurant and somehow learned the recipe, which he swore was a trade secret. One year later, Jack Daniel's launched a national campaign to promote the drink which caused Mason to file suit seeking over thirteen million dollars in compensatory and punitive damages for misappropriating his recipe. Mason won in court, but was awarded no money. The Judge supposedly offered Mason one dollar out of his pocket at the end of the trial, but Mason rejected. That being said, the Lynchburg Lemonade is Tennessee whiskey, fresh lemon juice, fresh lime juice, Curacao and seltzer which creates a delightfully refreshing summer version of a whiskey sour.||$15|
|Amarita||Tequila||Created in 2007 by Neyah white in San Francisco, the Amarita is a re-imagined margarita based on Aperol, an Italian aperitif made from rhubarb, cinchona, gentian and other herbs. The fruity, slight bitter flavor of Aperol dominates with slight smoky notes from the Tequila, fresh lime and grapefruit bitters bind the cocktail together.||$13|
|Amore Morado||Tequila||Created by Phil Ward of Mayahuel in New York, Amore Morado literally translates to "Violet Love". This cocktail celebrates the revival of three vintage ingredients: absinthe, sloe gin, and creme de violette. Tequila and fruity sloe gin serve as the base with bitter grape fruit, tart lemon, floral creme de violette, and herbal liquorice driven by absinthe to create a complex amethyst beauty.||$12|
|Chihuahua Margarita||Tequila||The Chihuahua Margarita is one of the new age hybrid cocktails that have come about in the recent cocktail resurgence. Tequila is combined with fresh grapefruit, agave nectar and Angostura bitters for a sweet, biter Hispanic take on the Salty Dog.||$14|
|El Diablo||Tequila||El Diablo is somewhat of a mystery. No one knows for sure who originaly created it, or where it was created. It is referred to in several tiki cocktail books as either El Diablo or Mexican El Diablo. No matter the story, it is interesting to see a tequila based cocktail fit into tiki culture. The mixture of reposado tequila, fresh lime, cassis and ginger beer is definitely something every tequila fan should try.||$13|
|La Perla||Tequila||Created by Jacques Bezuidenhout in 2010, the La Perla uses dry and salty Manzanilla sherry to complement the dark fruit notes and smoky flavor of reposado tequila with a touch of pear liqueur to add a brighter element to the cocktail.||$13|
|Maria Theresa Margarita||Tequila||The Maria Theresa is adopted from a Tiki drink created by Victor Bergeron aka Trader Vic. Reposado Tequila is blended with honey, cranberry, and fresh lime. A floral tropical take on the traditional Margarita.||$16|
|Mayan Whore||Tequila||The Mayan Whore is a menage a trois of flavors. Smoky Reposado tequila, sweet coffee liqueur, and pineapple juice make for a very slutty cocktail.||$17|
|Mexico City||Tequila||The Mexico City is adapted from a cocktail discovered in 2002 at the Mere Bar in New York City. Tequila, Grand Marnier, fresh lime, cranberry, and sugar create a more crisp and tart version of the Margarita.||$15|
|Original Margarita||Tequila||The true origins of the Margarita are possibly the most disputed of any classical cocktail. At a glance, the first recipes found in the 1930s are extremely similar to the side car. Equal portions citrus, spirit, and Cointreau. One can surmise that the Margarita most likely evolved from its French ancestor, possibly from a bartender who migrated, or even from a lack of ingredients to make a patrons requested beverage.||$13|
|Ruby Partida||Tequila||Dale DeGroff is the undisputed cocktail king and creator of the Ruby Partida. This play on the Margarita retains tequila as the base, but relies on fresh grapefruit juice to provide the sour along with just a touch of fresh lemon and Curacao to provide a tart component. Creme de Cassis is floated to the bottom of the glass to slowly diffuse into the cocktail as you drink, softening the sourness.||$14|
|Silk Stockings||Tequila||This intriguing cocktail is named for a women's silk stockings and the smooth feeling they imparted. Tequila is blended with creme de cacao, grenadine, and cream to create a cocktail that is truly smooth as silk||$15|
|Tabard Cocktail||Tequila||This interesting tequila based cocktail was created by Chantal Tseng for The Tabard Inn in Washington D.C. where the cocktail is featured on the menu. Amontillado sherry is blended with reposado tequila to create a smoky butterlike notes that are softened and sweetened with the addition of Drambuie.||$13|
|Americano||Unknown||A simple yet alluring blend of Campari, sweet vermouth, and soda, the Americano was created in Milan in the 1860's under the name Milano-Torino; its name changed during Prohibition due the mass of thirsty Americans who moved to Italy and grew to love the cocktail. It was also the first cocktail that James Bond requests in Ian Fleming's first novel Casino Royale, long before the iconic shaken, not stirred martini.||$10|
|Curacao Punch||Unknown||The Curacao Punch is another example of how one barman took a simpler cocktail, ran with it, and made it his own. Harry Johnson first published this version in his 1882 "New and Improved Bartender's Manual" but he is not the author of the Curacao Punch. It first appeared in Jerry Thomas' 1862 "Les Bons Vivants Companion" as a larger recipe in true punch fashion. The only true difference in the two, is Johnson's addition of soda water to Thomas' base, albeit scaled down, recipe. Brandy, Curacao, Jamaican Rum, lemon, and sugar blend with the soda to create one monster of a beverage.||$14|
|Diplomat||Unknown||The Diplomat first appeared in Harry Craddock's 1930 "Savoy Cocktail Book". This light cocktail is composed of both sweet and dry vermouth along with maraschino liqueur and orange bitters to produce lower alcohol, summer suited cocktail.||$9|
|Golden Slipper||Unknown||The Golden Slipper appears in various forms dating back to the early 1900s. This version combines Yellow Chartreuse, apricot brandy, and an egg yolk for a silky but herbal cocktail.||$12|
|Grasshopper||Unknown||The story of the grasshopper is fairly simple, although fairly humorous. The minty, desert-like cocktail began as an entry into a cocktail contest in Ne York City. Philibert Guichet Jr., owner of Tujaque's Bar and Restaurant in New Orleans, took second place for his mixture of creme de menthe, creme de cacao and cream. The humor comes from the fact the contest was held in 1928, during Prohibition.||$10|
|Mandarin Sour||Unknown||This new-age cocktail pays homage to classic sours. Mandarin Napoleon, a cognac based liqueur infused with mandarins dating back to Napoleon himself, is shaken with fresh lemon, sugar, and egg white to create a tart cocktail with a hint of mandarin sweetness.||$13|
|Medoc Cocktail -Subject to Availability-||Unknown||From the lost cocktails of the world, the cordial Medoc is long forgotten. This cocktail attempts to remedy that situation. This Cordial-Medoc from Jourde was a brandy-based liqueur flavored with fruits and herbs, and said to taste of orange and raspberry with a spicy complexity. Sadly, Cordial Medoc is no longer produced, so these bottles are becoming rather scarce. Today a substitute liqueur called Jourde Cordial Medoc is being made. The cordial mixes well with the brandy and lemon juice.||$12|
|New Orleans Hand Grenade * * Intoxication Warning * *||Unknown||Tropical Isle won't tell you. Neither will we.||$25|
|Picon Punch||Unknown||The origins of the Picon Punch are not entirely known. It's creator is unknown, along with its birthplace and even the time period which it originally came from. What is known is the love the Basque culture has for the punch. The Basque have a long history in the American West, dating back to the first Spaniard's to visit the Americas. A great many immigrated from France and Spain to tend sheep around the Sierras and the Rockies. The mixture of Picon Amer, Grenadine, Brandy, lemon and soda was popularized and immortalized in the boarding houses frequented by the herders between grazing seasons.||$12|
|Pimm's Cup||Unknown||Created by James Pimm in 1820 for his oyster bar in London, the Pimm's Cup was originally a gin-based liqueur with guanine, fruit extracts, and a secret blend of herbs. Although the liquor itself remains the same, the cocktail has become the defacto alcoholic beverage of England. Cucumbers, fresh lemon and ginger beer are added to create a refreshing summer beverage.||$12|
|Pisco Sour||Unknown||The Pisco Sour was first served by Californian Victor Morris, who started substituting Pisco for whiskey in the sours served at his bar in Lima, Peru. The cocktail underwent several changes until Peruvian bartender Mario Bruiget created the modern recipe by adding egg whites and bitters to the mix. The Pisco Sour is now the national cocktail of both Peru and Chile.||$14|
|Pousse-Cafe||Unknown||Pousse-Cafe's are a class of cocktails largely forgotten in this day and age. The name directly translates to push coffee, or chaser. The idea is that these cocktails would be consumed as an after coffee digestif. Ingredients vary from place to place, but are traditionally items consumed after dinner. Ours contains grenadine, coffee liqueur, creme de Menthe, Curacao, Bourbon, and rum.||$20|
|Rose||Unknown||"This cocktail comes from another Chatham Hotel, this time in Paris, 1920. Like it's New York counterpart, this hotel is long gone. James Whistler used to live there. As for the drink, David Wondrich, the formidable cocktail guru for Esquire magazine, cites this iteration of the Rose as the most lamentably forgotten cocktail. It is beautiful to view and to taste." -Vintage Spirits and Forgotten Cocktails by Ted Haigh aka Dr. Cocktail
Dry vermouth is blended with Kirshwasser to form a light delightful cocktail with notes of red berries.||$11|
|Sam Ward||Unknown||This cocktail gets its name from Sam Ward, ...son married one of the Astor girls and has plenty of money, keeps fast horses, is a sort of diplomat, and a very good fellow.
This cocktail is so simple and fun, it has become one of Tom's favorites. The boring version is as simple as follows: peel one circle of lemon peel, place around the lip of a cocktail glass, fill with shaved ice, fill with yellow chartreuse.||$12|
|Sam Ward **Fun Version**||Unknown||The fun version is to cut a lemon in half and extract the innards with a grapefruit knife, making sure not to puncture the rind while doing so. Shave a little off the bottom of each shell (so it'll rest easy on the table) and pack it with shaved ice. Fill with yellow Chartreuse and serve. Green Chartreuse will work as well, but it's 110-proof -- do you really want to go there?||$12|
|Bison Sour||Vodka||The Bison Sour is just like any traditional sour at heart. Bison Grass vodka serves to provide an herbal note that is enhanced by the addition of cinnamon, fresh lemon and egg white.||$12|
|Black Russian||Vodka||In the late 1940s, Perle Mesta, the American ambassador to Luxembourg, was hanging out in the bar at the Hotel Metropole in Brussels. The establishment's bartender, Gustave Tops, decided to make a signature drink for her, the Black Russian. The Cold War was just starting, so creating a dark, mysterious drink by mixing Russian vodka with Kahlua was appropriate for the time.||$11|
|Caipiroska||Vodka||The Caipiroska is a very popular Brazilian cocktail that has gained popularity in recent years. Although it is unsure when it was created, the Caipiroska is simply vodka, fresh lime and sugar. A Caipirinha with vodka.||$11|
|California Root Beer||Vodka||Vodka, Kaluha coffee liqueur, Galliano L'Autentico liqueur, and soda come together creating a cocktail that tastes surprisingly like root beer.||$10|
|Chocolate Martini||Vodka||This after dinner sweet drink satisfies just about anyone's need for a chocolate fix. Each bartender gives this cocktail their own flair.||$12|
|Colorado Bulldog||Vodka||No one knows who first added cola to a White Russian, but the mixture does serve to satisfy a sweet tooth. It is almost like an adult float.||$10|
|Cosmopolitan||Vodka||The Cosmopolitan seems to have been developed by several bartenders near simultaneously during the 1970's. The mixture of vodka, triple sec, fresh lime and cranberry juice capitalized on the spiking vodka consumption in the U.S.||$12|
|Cucumber Martini||Vodka||Fresh English seedless cucumbers are muddled with Bison Grass vodka, cucumber vodka and just a touch of sugar to create a great vegetal cocktail.||$12|
|Gypsy Queen||Vodka||This recipe is adapted from one by drinks historian David Wondrich (thanks Dave). The Gypsy originated in New York City's famed Russian Tea Room, which in 1938 published a vodka cocktail booklet which included this cocktail. A long lost classic. Tangy, herbal, predominantly orange and not overly sweet.||$12|
|Harvey Wallbanger||Vodka||The Harvey Wallbanger is reported to have been invented in 1952 by three-time world champion mixologist Donato 'Duke' Antone. The Harvey Wallbanger was brought to international prominence by then Galliano salesman, George Bednar. Legend has it that the drink was named after a Manhattan Beach surfer who was a regular patron of Duke's 'Blackwatch' Bar on Sunset Blvd. in Hollywood during the early 1950s. The mixture of vodka, Galliano and fresh orange juice is interesting to say the least.||$13|
|John Daly||Vodka||This beverage existed long before the golfer John Daly became famous. It goes back to the "Arnold Palmer drink," a mix of lemonade and ice tea that originated in golf clubhouse bars and dining rooms frequented by Palmer, who loved the mixture and frequently requested it.
As the Arnold Palmer grew in popularity, first among golfers and then among the general public, some people started experimenting with adding alcohol to it. These alcoholic versions were usually referred to as "adult Arnold Palmers."
Daly arrived on the golf scene with a splash, coming from seemingly nowhere to win the 1991 PGA Championship. With his booming drives, mullet haircut and aw-shucks manner, Daly immediately became a folk hero for the weekend golfer.
Alas, his career soon ran into problems with on- and off-course issues. Some of those issues arose out off Daly's love (in those days) of drink. And not just the Diet Cokes that he later chugged with abandon, but the alcoholic variety.
Although we don't know with certainty when and where the John Daly drink was first called that, it was probably around that time in the career of Daly the golfer: the early to mid-1990s, when he first started publicly have alcohol-related problems.
So, unfortunately, we have to say that the drink was named for him not so much as an homage, but more as a joke. We can imagine a group of golfers in a clubhouse bar. One of them ordered an Arnold Palmer and asked the bartender to add a shot of vodka. "Oh, what do you call that?" he might have been asked. "A John Daly," and chuckles all around.
The John Daly moniker became more known and more common, and eventually replaced "adult Arnold Palmer" as the name of this particular cocktail.||$12|
|Kir Martini||Vodka||Similar to the Kir cocktail, the Kir Martini contains vodka, white wine and Creme de Cassis.||$16|
|Lime Sour||Vodka||The Lime Sour is another traditional sour that has leaned towards one particular flavor. In this case, lime infused vodka is mixed with fresh lime juice, sugar and a raw egg white to produce a smooth but tangy cocktail.||$11|
|Limoncello Martini||Vodka||Created in 2005 by a barman at Francesco at Mix in New York City, the Lemoncello Martini is a refreshing blend of vodka, Lemoncello and fresh lemon juice.||$15|
|Mae West Martini||Vodka||Vodka, Luxardo Amaretto di Saschira, Midori melon liqueur, and cranberry juice combine to make a rose colored, semi-sweet martini with a cherry-chocolate flavor.||$12|
|Moscow Mule||Vodka||The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. John Martin long claimed that he invented the Moscow Mule along with his friend, Jack Morgan, owner of the olde-English style pub named the Cock'n'Bull, located on Hollywood's Sunset Strip. The Cock'n'Bull had a house brand of ginger beer bottled in stoneware crocks. Martin and Moran claimed that a fit of inventive genius led them to combine their respective products. More likely, is the story told by Morgan's head bartender, Wes Price, who maintained that the drink was fashioned sometime in 1941 in an effort to offload otherwise unsellable goods. They ordered specially engraved copper mugs and Martin set off to market it in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction.
In particular, the drink caught on with the Hollywood crowd until 1950 when not unlike a few Hollywood screenwriters, Smirnoff and its flagship drink, the Moscow Mule, took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to shove slave labor liquor across the wood in any American saloon.
Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, The Moscow Mule is US made, so don't be political when you're thirsty. Three are enough, however, to make you wanna fight pro-Communists.
Sadly, popularity of the beverage faded in the 1960s with the era of the groovy new disco scene and the initiative by the Smirnoff marketing department to re-name the drink the Smirnoff Mule.||$10|
|Negroski||Vodka||The Negroni was invented in Florence in 1919 for Count Camillo Negroni, who wanted to add a kick to his Americano cocktail with a shot of gin. When vodka was used in place of gin, the cocktail was coined The Negroski.||$12|
|Salty Dog/Greyhound||Vodka||This simple cocktail mixes vodka and white grapefruit juice in a salt rimmed glass. If you'd like it without the salt you can ask your bartender for a Greyhound. Or, if you'd like a sweeter variation, we can add a splash of Luxardo Maraschino liqueur.||$10|
|Sloe Comfortable Screw||Vodka||This cocktail is proof that some modern day bartenders just do not have a knack for naming their creations. Based on a screwdriver, vodka and fresh orange, Southern Comfort and Sloe Gin are added. While the risque name is humorous once or twice, this new age mixture deserved something better.||$11|
|Sloe Screw||Vodka||This cocktail is yet again proof that some modern day bartenders just do not the certain panache for naming their creations. Simply vodka, fresh orange juice and sloe gin.||$11|
|White Chocolate Martini||Vodka||This white chocolate version of the Chocolate martini is a softer version of its brother. Vodka, white chocolate liqueur, creme de cacao and cream create a silky sweet after dinner concoction.||$12|
|White Russian||Vodka||It is unknown who first added cream to the Black Russian. It first appeared in print in California's Oakland Tribune on November 21, 1965. It was placed in the newspaper as an insert: "White Russian. 1 oz. each Southern, vodka, cream", with "Southern" referring to Coffee Southern, a contemporary brand of coffee liqueur.||$10|
|Wild Promenade Martini||Vodka||The Wild Promenade was created in 2002 by Mehdi Otmann at The Player in London, England. English seedless cucumbers are muddled with fresh raspberries with vodka, raspberry infused vodka, creme de framboise and a touch of sugar to create a fresh raspberry driven cocktail that has green hints of cucumber.||$12|
|Caravan||Wine||The Caravan consists of red wine and a dash of Grand Marnier; which is then topped off with Coca-Cola. However strange it sounds, this is a popular cold weather drink in France and Spain.||$10|
|Claret Cobbler||Wine||The Claret Cobbler is a fortified version of the Claret Lemonade that was developed to give the all day sipper a more potent kick.||$12|
|Claret Lemonade||Wine||The Claret Lemonade is an eighteenth-century English cooler that was a mixture of red wine with lemon juice and sugar. In the essence of what comprises lemonade, you see a mixture of lemon juice, sugar and water. When making any drink that is a lemonade base, you can rapidly change out the flavors by means of changing one of the principal components, e.g. replacing the syrup with flavored syrup, or replacing the lemon juice with lime. But while the range of flavors found in a lemonade beverage can easily become rather extensive, a recurring theme of lemonade or any beverage for that matter is balance and complementary flavor, so going too extreme in any one way of experimentation with these ingredients would produce a rather abysmal drink. However, I believe that you could easily increase the amount of citrus up to one part, rather than keep it in the background of the drink.
I must admit, I'm uncertain whether or not the Claret Lemonade is supposed to be a modernized version of the Claret Punch, given to us by Jerry Thomas. If this were the case, to what extent is the drink modernized? Furthermore, if not the case, from where is this drink actually originating? Between the Claret Punch and the Claret Lemonade there are similarities in recipe, which could mean some sort of historical connection; yet, it is worthwhile to note that there are quite a few rather similar cocktails with minute differences in either preparation or garnish (Clover Club versus Clover Leaf for instance). Within the archival record, the only location in which an almost identical recipe can be found to that of DeGroff's is actually that of Embury's, which is a Wine Lemonade: though, it is noteworthy that in the lemonade coolers given by Embury, there is always the addition of water meaning that that the wine is not replacing it but rather supplementing the overall drink in a ratio of three parts water to one part wine. Personally, I enjoy the version given by DeGroff.
On an aside, I prefer to make this lemonade with hard ice rather than crushed ice (which would be the desired choice if this was derived from a single serving Punch), in order to preserve the flavor of the wine; a little bit of water acting as a dilutant makes wine taste rather thin, and so to keep the body and mouth-feel of the wine, as well as the aroma to the extent where the drink retains some of the ethos of the wine, I would use cubes or spheres of ice rather than crushed ice to chill the drink. Another reason, is that since this is to be a cooler, red wine is normally drunk warm, so either overly chilling it or by siphoning the heat quickly will result in copious dilution. Therefore, at least to me, it makes more sense to keep the drink at a nice temperature that is in neither extreme using large, dry ice, so that the cooler exhibits the properties of a long beverage.
Now that I have spent all this time telling you about the drink, it is ridiculously simple...
4 ounces dry red wine (preferably a Claret), 1 ounce simple syrup, 1/2 - 1 ounce lemon juice
Combine the ingredients in a pint glass and gently roll the ingredients in with another pint glass. Pour into a goblet over ice, stir until the outside of the glass has condensation. Garnish with a slice of lemon, mint, and if you want, any berries in season.
Simon Difford's version of an old classic, here is the Claret Cobbler. Fortified and slightly sweetened wine cooled and lengthened by ice. 1 shot any VSOP cognac, 1 shot Grand Marnier liqueur,2 shot Shiraz red wine||$12|
|Cobbler's Cocktail||Wine||This cocktail is a new-age modification of the classic sherry cobbler that dates back to the early 1800s. The Cobbler itself is quite possibly one of the most influential cocktails of all time. Originally being just a blend of some sort of wine, sugar, and fruit in season, it has evolved and adapted to the times. The original helped to bring the straw, a new invention at the time, into the lime light and has been enjoyed ever since. The cobbler also spurred forth the exportation of New England ice to warmer areas and that changed bars forever. This variant relies on Shiraz, a fruit driven, slightly spicy Australian red wine, Cognac, and Grand Marnier to bring a boozy spiciness.||$18|
|Coronation||Wine||Synonymous with style, elegance, and sophistication, the Savoy is unsurprisingly also the birthplace of some of the most famous cocktails in the world. During the 1920s and 1930s, Prohibition-dodging Americans visiting London for tea-dances and cocktails made the bar at the Savoy their home. Here they were entertained by legendary American barman Harry Craddock, inventor of the White Lady and popularizer of the Dry Martini. Originally published in 1930, the Savoy Cocktail Book features 750 of Harry's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time-and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication. The Coronation reflects this in a medium dry, wonderfully aromatic of combination of Sherry, vermouth, maraschino liqueur, and bitters.||$12|
|Kir||Wine||The Kir is a popular French cocktail, originally called Blane-cassis, named after Felix Kir. Felix was the mayor of Dijon in the Burgundy region of France, and also a pioneer of the twinning movement in the aftermath of the second World War. Twinning was a concept designed to tie different cultures/cities/former enemies together through encouraging trade and tourism. The base Kir cocktail is a blend of cassis and white wine popularized by Felix offering it at receptions to visiting delegations.||$13|
|White Sangria||Wine||This version of a traditional sangria used white wine as a base with Grand Marnier and cranberry juice to provide more depth.||$13|
|Wine Cooler||Wine||White wine serves as the base with vodka to fortify and fresh citrus to complement the wine.||$11|