GIMLET
The Gimlet may have been named after British Royal Navy Surgeon General Sir Thomas Gimlette, who took his scurvy inhibitor with a tot of gin.
| 2 oz. | Plymouth Gin |
| .75 oz. | Lime Cordial |
| .75 oz. | Lime Juice |
Shake with ice and strain into a chilled coupe
Garnish with a lime wheel
—Harry McElhone, ABC of Mixing Cocktails, 1922
Lime Cordial
| 24 oz. | Simple Syrup |
| 12 | Limes |
Remove zest from limes (use a Microplane)
Place zest in a nonreactive container, add simple syrup, and infuse at room temperature for 10 minutes
Fine-strain, bottle, and store in the refrigerator
Yield: approx. 22 oz.
GIN & TONIC
Quinine, an extract from cinchona bark, was prescribed in the 19th century as an anti-malarial throughout the British colonies. To make it more palatable, it was added to fortified wines and tonic water.
| 3.5 oz. | Club Soda |
| 2 oz. | Tanqueray Gin |
| .75 oz. | Tonic Syrup |
Add everything to a chilled Collins glass filled with ice and stir briefly
Garnish with a lime wedge
—Jim Meehan, Spring 2007
Tonic Syrup Recipe
| 24 oz. | Water |
| 24 oz. | Superfine Sugar |
| 3 | Stalks Lemongrass (peeled and chopped, approximately 1.5 oz.) |
| 2 tsp. | Cinchona Bark |
| 2 tsp. | Lime Zest (from 2 limes) |
Combine 2 cups of sugar with 2 cups of water and heat until the sugar dissolves. When the syrup reaches a simmer (at approximately 180 °F), add lemongrass and remove from heat. After 5 minutes, add cinchona bark and stir briefly. After 5 more minutes, add lime zest. Five minutes later, finestrain, bottle, and store in the refrigerator.
Yield: approx. 24 oz.
GIRL FROM JEREZ
Inspired by the smoothness of Stan Getz’s saxophone in “Girl from Ipanema,” I softened the citrus in this Brazilian cachaça-based Daiquiri with Pedro Ximénez from Jerez.
| 1 oz. | Rhum Clément V.S.O.P. |
| 1 oz. | Mãe de Ouro Cachaça |
| .75 oz. | Lime Juice |
| .5 oz. | Lustau Pedro Ximénez |
| 1 barspoon | St. Elizabeth Allspice Dram |
Shake with ice and strain into a chilled coupe
Garnish with grated nutmeg
—Jim Meehan, Spring 2009
GOLD COAST
I created this old-fashioned style cocktail after visiting the Bjäre Peninsula in southern Sweden, where the golden potatoes used to make Karlsson’s vodka are grown.
| 2 oz. | Karlsson’s Gold Vodka |
| .5 oz. | Carlshamns Flaggpunsch |
| 1 | Sprig Fresh Dill |
Add the dill and Flaggpunsch to a mixing glass and muddle
Add vodka and ice, then stir and fine-strain over one large cube into a chilled rocks glass
Garnish with two spritzes of Diluted Aftel Black Pepper Essence
—Jim Meehan, Winter 2009
GOLDEN STAR FIZZ
Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, I combined Golden Star sparkling jasmine tea with a hint of absinthe to complement Christian Krogstad’s namesake aquavit.
| 3 oz. | Golden Star Sparkling White Jasmine Tea |
| 2 oz. | Krogstad Aquavit |
| .75 oz. | Lemon Juice |
| .75 oz. | Pineapple Juice |
| 4 | Slices Cucumber (reserve 1 for garnish) |
| 1 | Sprig Dill |
Add the cucumber, dill, and juices to a mixing glass and muddle
Add the aquavit, then shake with ice and fine-strain into a chilled, St. George Absinthe-rinsed fizz glass
Top with sparkling jasmine tea
Garnish with a slice of cucumber
—Jim Meehan, Spring 2009
GOLD RUSH
I’ll never forget coming to Milk & Honey for the first time, in 2003, and being served this drink. It fundamentally changed the way I viewed cocktails.
| 2 oz. | Elijah Craig 12-Year-Old Bourbon |
| 1 oz. | Honey Syrup |
| .75 oz. | Lemon Juice |
Shake with ice and strain over a large cube into a chilled rocks glass
No garnish
—T. J. Siegal, New York, circa 2000
GREAT PUMPKIN
Nothing sums up the thrill of fall in the Northeast better than Charles Schulz’s masterpiece, “It’s the Great Pumpkin, Charlie Brown.”
| 2 oz. | Southampton Pumpkin Ale |
| 1 oz. | Rittenhouse Bonded RyeWhiskey |
| 1 oz. | Laird’s Bonded Apple Brandy |
| .5 oz. | Deep Mountain Grade B Maple Syrup |
| 1 | Whole Egg |
Add everything to a mixing glass and swirl to decarbonate beer
Dry-shake, then shake with ice and strain into a chilled fizz glass
Garnish with grated nutmeg
—Jim Meehan, Fall 2008
GREEN DEACON
This drink is based on the Rosy Deacon recipe in Jones’s Complete Bar Guide. One night, I served it to my friend J. C. Iglesias, who suggested adding Absinthe.
| 1.5 oz. | Plymouth Gin |
| 1 oz. | Grapefruit Juice |
| .75 oz. | Plymouth Sloe Gin |
Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe
No garnish
—Jim Meehan, Fall 2008
GREEN HARVEST
In viticultural terms, “green harvesting” is when you prune immature grape clusters to force the vine to concentrate flavor and ripeness in the remaining fruit.
| 2 oz. | Chilled Brewed Hibiscus Tea |
| 1.5 oz. | José Cuervo Platino Tequila |
| .5 oz. | Green Chartreuse |
| 7 | Concord Grapes (reserve 3 for garnish) |
Muddle the grapes
Add everything to a mixing glass, then stir with ice and fine-strain into a chilled fizz glass filled with ice
Garnish with three Concord grapes on a cocktail pick
—Jim Meehan, Fall 2009
GREENPOINT
Mickey used to stroll through Greenpoint on his days off. The route gave him the idea to create a variation on a well-known cocktail from Milk & Honey called the Red Hook.
| 2 oz. | Rittenhouse Bonded Rye Whiskey |
| 1 oz. | Punt e Mes |
| 1 barspoon | Yellow Chartreuse |
| 1 dash | of Angostura Bitters |
Stir with ice and strain into a chilled coupe
No garnish
—Michael McIlroy, New York, 2005
HANKY PANKY
Ada Coleman, the Savoy Hotel’s head bartender from 1903 to 1926, created this drink for actor Charles Hawtrey, who said “By Jove! That is the real hank-ypanky.”
| 2 oz. | Beefeater Gin |
| 1.5 oz. | Carpano Antica Sweet Vermouth |
| .25 oz. | Fernet Branca |
Stir with ice and strain into a chilled coupe
Garnish with an orange twist
—Harry Craddock, The Savoy Cocktail Book, 1930
HARVEST MOON
This drink looks like the sky during the harvest moon—when the reddish-orange moon (the orange twist) rises after sunset.
| 1.5 oz. | Wild Turkey Rye Whiskey |
| 1 oz. | Lillet Blanc |
| .5 oz. | Laird’s Bonded Apple Brandy |
| .25 oz. | Green Chartreuse |
| 3 dashes | Abbott’s Bitters |
Stir with ice and strain into a chilled coupe
Garnish with an orange twist
—Daniel Eun, Winter 2007
HARVEST SLING
According to David Wondrich, slings became popular around the turn of the 19th century in America. Later, they took the form of mini punches, served with citrus and liqueurs like this drink.
| 1.5 oz. | Laird’s Bonded Apple Brandy |
| .5 oz. | Martini Sweet Vermouth |
| .5 oz. | Bénédictine |
| .5 oz. | Cherry Heering |
| .5 oz. | Lemon Juice |
| .5 oz. | House Ginger Beer |
Shake with ice and strain into a chilled Collins glass filled with ice
Garnish with a cherry and orange flag
—John Deragon, Fall 2007
HEIRLOOM
Concord grapes reminded Johnny of the Catskills, which brought back memories of his mother’s roasted artichoke (thus the Cynar) and tomato pasta.
| 1.5 oz. | Hayman’s Old Tom Gin |
| .5 oz. | Cynar |
| .5 oz. | Lime Juice |
| .25 oz. | Strega |
| 7 | Concord Grapes |
Add the grapes and Strega to a mixing glass and muddle
Add everything else, then shake with ice and fine-strain into a chilled coupe
Garnish with two spritzes of diluted Aftel Anise Hyssop Essence
—Johnny Iuzzini, Fall 2008
HEMINGWAY DAIQUIRI
Cuban Bar La Florida’s famous Daiquiri #3, served without the sugar for diabetic author and barfly Ernest Hemingway.
| 2 oz. | Banks 5 Island Rum |
| .75 oz. | Lime Juice |
| .5 oz. | Luxardo Maraschino Liqueur |
| .5 oz. | Grapefruit Juice |
Shake with ice and strain into a chilled coupe
Garnish with a lime wheel
—Bar La Florida Cocktail Book, 1939
HENRY HUDSON
To commemorate the 400th anniversary of Henry Hudson’s discovery of Manhattan, we created this genever-based punch spiked with Indonesian Arrack to give you a hint of the part of the world he never reached.
| 1.5 oz. | Bols Genever |
| 1 oz. | Channing Daughters Scuttlehole Chardonnay |
| .5 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
| .25 oz. | van Oosten Batavia Arrack |
Stir with ice and strain over one large cube into a chilled rocks glass
Garnish with grated nutmeg
—Jim Meehan and Gerry Corcoran, Spring 2009
HONEYMOON COCKTAIL
This cocktail has a spirituous backbone that is sure to cast a fog over the most amorous honeymoon.
| 2 oz. | Laird’ s Bonded Apple Brandy |
| .5 oz. | Marie Brizard Orange Curaçao |
| .5 oz. | Bénédictine |
| .5 oz. | Lemon Juice |
Shake with ice and strain into a chilled coupe
No garnish
—Hugo Ensslin, Recipes for Mixed Drinks, 1916
HOT BUTTERED PISCO
The longest drink recipe in the book, Kevin Diedrich’s toddy is an Irish Coffee–Hot Buttered Rum hybrid.
| 6 oz. | Hot Water |
| 2 oz. | Spiced Macchu Pisco |
| 1 barspoon | Vanilla Butter |
Add everything to a pre-warmed heatproof mug and stir until vanilla butter dissolves
Top with sweetened whipped cream
Garnish with freshly grated nutmeg
—Kevin Diedrich, Winter 2009
Spiced Macchu Pisco
| 1 750-ml bottle | Macchu Pisco |
| 1 | 3-inch Orange Peel |
| 1 | Split Vanilla Bean |
| 1 tsp. | Black Peppercorns |
| 1 tsp. | Cloves |
| 1 tsp. | Allspice Berries |
| 1 tsp. | Star Anise |
| 1 | Cinnamon Stick |
Combine in a nonreactive container and infuse, covered, for 24 hours at room temperature
Fine-strain and bottle
Yield: approx. 25 oz.
Vanilla Butter
| 1 lb. | Brown Sugar |
| 1 lb. | Unsalted Butter |
| 1 qt. | Häagen-Dazs Vanilla Ice Cream |
| 2 | Star Anise Pods |
| 5 | Cloves |
| 5 | Whole Allspice Berries |
| 5 | Black Peppercorns |
Add spices to a pot. Add butter and heat until it melts, then add brown sugar and stir until lumps are gone
Add ice cream and stir until smooth and thick
Strain spices and store in a nonreactive container in the freezer
Sweetened Whipped Cream
| 3 oz. | Heavy Cream |
| .25 oz. | Simple Syrup |
Whip until runny, not stiff
HOTEL D’ALSACE
David Slape named this drink after the posh Parisian hotel where Irish scribe and spirits devotee Oscar Wilde spent his last years.
| 2 oz. | Bushmills Irish Whiskey |
| .5 oz. | Cointreau |
| .5 oz. | Bénédictine |
| 1 | Sprig Rosemary (half for muddling, half for garnish) |
Add the Cointreau, Bénédictine, and bottom half of rosemary sprig to a mixing glass and muddle
Add Bushmills and ice, then stir and fine-strain over one large cube into a chilled rocks glass
Garnish with the tip of the rosemary sprig
—David Slape, Spring 2008
HOTEL NACIONAL SPECIAL
Will P. Taylor, who created this drink at the Nacional bar in Cuba, was the Old Waldorf-Astoria’s last manager before Prohibition shuttered the bar.
| 2 oz. | Bacardi 8 Rum |
| 1 oz. | Pineapple Juice |
| .5 oz. | Lime Juice |
| .5 oz. | Simple Syrup |
| .25 oz. | Rothman & Winter Orchard Apricot |
Shake with ice and strain into a chilled coupe
Garnish with a lime wheel
—Bar La Florida Cocktails, 1933
IMPERIAL BLUEBERRY FIZZ
Crème Yvette’s affinity for blueberries gave me the idea of introducing the pair to a more aristocratic couple: champagne and cognac.
| 1.5 oz. | Hine V.S.O.P. Cognac |
| .5 oz. | Crème Yvette |
| 2 Tbsp. | Blueberries |
Add the blueberries and Crème Yvette to a mixing glass and muddle
Add the Cognac and ice, then shake and fine-strain into a chilled egg coupe
Top with 2.5 oz. Moët Imperial Champagne
Garnish with an edible orchid
—Jim Meehan, Spring 2009
IMPERIAL SILVER CORN FIZZ
Our beloved regular Wylie Dufresne, the chef and owner of WD 50, created the corn water, meant to complement the corn-based Tennessee Whisky.
| 1.5 oz. | George Dickel No. 12 Tennessee Whisky |
| 1 oz. | Corn Water |
| .5 oz. | Honey Syrup |
| 1 | Egg White |
Dry-shake, then shake with ice and strain into a chilled egg coupe
Top with 1 oz. Moët Imperial Champagne
No garnish
—Jim Meehan, Summer 2009
Corn Water
| 16 oz. | Water |
| 1 8.75-oz. can | Del Monte Fresh Cut Whole Kernel Corn |
Puree the corn and water in a blender, then finestrain, bottle, and store in the refrigerator
Yield: approx. 20 oz.
IMPROVED WHISKEY COCKTAIL
In Imbibe! David Wondrich traces the evolution of the plain whiskey cocktail to more evolved versions such as the Fancy Whiskey Cocktail in the 1862 edition and the Improved version above, which appeared 14 years later.
| 2 oz. | Rittenhouse Bonded Rye Whiskey |
| .25 oz. | Luxardo Maraschino Liqueur |
| .25 oz. | Simple Syrup |
| 2 dashes | Angostura Bitters |
Stir with ice and strain over one large cube into a chilled, Vieux Pontarlier Absinthe–rinsed rocks glass
Garnish with a lemon twist
—Jerry Thomas, Bar-Tenders Guide, 1876
JACK ROSE
One of the many hypotheses surrounding the name of this drink is that it is a corruption of Jacquemot, a pink rose with a similar hue to this drink.
| 2 oz. | Laird’s Bonded Apple Brandy |
| .75 oz. | Lemon Juice |
| .75 oz. | House Grenadine |
Shake with ice and strain into a chilled coupe
No garnish
—William Boothby, The World’s Drinks and How to Mix Them, 1908
JAPANESE COURAGE
Dutch Courage, a nickname given to genever in the 17th century by English soldiers who were impressed by how hard the Dutch fought after a dram, is the backbone of this winter warmer.
| 6 oz. | Kamoizumi “Shusen” Sake |
| 1 oz. | Bols Genever |
| .5 oz. | Yellow Chartreuse |
| .25 oz. | Canton Ginger Liqueur |
| .25 oz. | Honey Syrup |
Heat the sake in a bain-marie (do not boil)
Pour the sake and everything else into a pre-heated heatproof mug
Garnish with a lemon wheel studded with 6 cloves
—Jim Meehan, Winter 2009
JAPANESE COCKTAIL
Jerry Thomas is believed to have created this concoction in June 1860 for a delegation of Japanese dignitaries who were staying in the Metropolitan Hotel—right across the street from his bar at 622 Broadway.
| 2 oz. | Hine V.S.O.P. Cognac |
| .5 oz. | Kassatly Chtaura Orgeat |
| 2 dashes | Angostura Bitters |
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
—Jerry Thomas, Bar-Tenders Guide, 1862
JIMMIE ROOSEVELT
According to Baker, “It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean of all American Vintners, and present ‘father’ of Virginia Dare, we brought out two chilled bottles of Garrett Champagne, and created this one.”
| 1 oz. | Rémy Martin V.S.O.P. Cognac |
| 1 | Demerara Sugar cube soaked in Angostura Bitters |
| 1 barspoon | Green Chartreuse |
Stir the cognac with ice and strain into a chilled egg coupe filled with three cracked ice cubes
Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Möet Imperial Champagne
Float the Green Chartreuse over the surface of the drink
No garnish
—Charles Baker, The Gentleman’s Companion, 1937
JOHNNY APPLE COLLINS
An improved John Collins that alludes to Johnny Appleseed, dressed up with fancy English soda and German Apple Schnapps.
| 1.5 oz. | Maker’s Mark Bourbon |
| .75 oz. | Schönauer Apple Schnapps |
| .75 oz. | Lemon Juice |
| 2 dashes | The Bitter Truth Jerry Thomas Bitters |
Shake with ice and strain into a chilled Collins glass filled with ice
Top with 2 oz. Fever-Tree Bitter Lemon Soda
Garnish with a lemon twist
—Jim Meehan, Fall 2008
JUDGMENT DAY
Charles’s tribute to Macchu Pisco founder Melanie Asher, who bailed him out of jail in New Orleans, where he was detained with a friend for dropping a bottle of tequila in the Old Absinthe House.
| 1.5 oz. | Macchu Pisco |
| .5 oz. | St. Germain Elderflower Liqueur |
| .5 oz. | Lime Juice |
| .5 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
| 1 | Egg White |
Dry-shake, then shake with ice and strain into a chilled, Pernod Absinthe-rinsed egg coupe
Garnish with 2 spritzes of St. Elizabeth Allspice Dram
—Charles Vexenat, Fall 2008
JUNIOR
David Wondrich unearthed this sophisticated sour collected by Broadway press agent Murdock Pemberton in a 1937 issue of Esquire.
| 2 oz. | Rittenhouse Bonded Rye Whiskey |
| .75 oz. | Lime Juice |
| .5 oz. | Bénédictine |
| 2 dashes | Angostura Bitters |
Shake with ice and strain into a chilled coupe
No garnish
—David Wondrich, Esquire Drinks, 2002
KANSAI KICK
Using the Cameron’s Kick cocktail as a template, John deBary substituted malt whiskey aged on Japan’s Kansai plain in place of its Celtic brethren, used lime in place of lemon juice, and added a little Madeira for complexity.
| 1.5 oz. | Yamazaki 12-Year-Old Japanese Single Malt Whisky |
| .75 oz. | Blandy’s Sercial Madeira |
| .75 oz. | Lime Juice |
| .4 oz. | Kassatly Chtaura Orgeat |
Shake with ice and strain into a chilled coupe
No garnish
—John deBary, Spring 2010
KINA MIELE
Kina alludes to “quinquinas,” which employ quinine as the primary bittering agent. Miele is Italian for honey, the base of Nonino’s brilliant honey distillate.
| 1 oz. | Dolin Dry Vermouth |
| .75 oz. | Cocchi Americano |
| .5 oz. | Nonino Gioiello |
| .25 oz. | Clear Creek Pear Brandy |
| 1 dash | The Bitter Truth Lemon Bitters |
Stir with ice and strain over one large cube into a chilled rocks glass
Garnish with a grapefruit twist
—Sean Hoard, Summer 2010
KING BEE
When I asked Nate why he wanted to call his cocktail the King Bee, he sent me the lyrics to Muddy Waters’s song “I’m a King Bee.”
| 1.5 oz. | Barsol Quebranta Pisco |
| .75 oz. | Lemon Juice |
| .5 oz. | Bénédictine |
| .5 oz. | Bärenjäger |
Shake with ice and strain into a chilled coupe
Float .5 oz. Lustau Palo Cortado Sherry over the surface of the drink
No garnish
—Nate Dumas, Spring 2009
KIN KAN
“Kin kan” is Japanese for kumquat, the small, aromatic citrus fruit that is cultivated throughout Southeast Asia from autumn until winter.
| 1.5 oz. | Beefeater Gin |
| 1 oz. | Kumquat Syrup |
| .75 oz. | Lemon Juice |
Shake with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe
No garnish
—John Deragon, Spring 2008
Kumquat Syrup
| 6 oz. | Kumquats |
| 16 oz. | Simple Syrup |
Rinse kumquats, trim off their tops and bottoms, and add to pot along with simple syrup. Bring mixture to boil, then lower heat and simmer on low heat for 30 minutes. Cover and turn off heat. Allow to cool for 1 hour.
Fine-strain, bottle, and store in the refrigerator
Yield: approx. 9.5 oz.
KOYO
“Koyo,” Japanese for colorful leaves, refers to the period when the leaves turn red, orange, yellow, and brown.
| 2 oz. | Masumi Okuden Junmai Sake |
| .5 oz. | Dubonnet Rouge |
| .25 oz. | Cynar |
| .25 oz. | Yellow Chartreuse |
Stir with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe
Garnish with a lemon twist
—Daniel Eun, Fall 2008
LACRIMOSA
This dark, brooding Negroni variation, whose name means “tears” in Latin, substitutes rye for gin, amaro for sweet vermouth, and Luxardo Bitter for Campari.
| 2 oz. | Rittenhouse Bonded RyeWhiskey |
| .75 oz. | Luxardo Bitter |
| .75 oz. | Amaro Ciociaro |
Stir with ice and strain over one large cube into a chilled rocks glass
Garnish with a flamed orange twist
—David Slape, Fall 2008
LA FLORIDA COCKTAIL
The weekend before Tales of the Cocktail in 2009, Jack McGarry worked a shift at PDT and served this delicious Daiquiri variation.
| 2 oz. | Banks 5 Island Rum |
| 75 oz. | Lime Juice |
| .5 oz. | Marie Brizard Crème de Cacao |
| .25 oz. | Martini Sweet Vermouth |
| 1 barspoon | House Grenadine |
Shake with ice and strain into a chilled coupe
Garnish with a lime wheel
—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972
LAKE GEORGE
Brian came up with this cocktail while vacationing along the sunny shores of Lake George.
| 1 oz. | Jameson Irish Whiskey |
| 1 oz. | Glenlivet 12-Year-Old Single Malt Scotch Whisky |
| .5 oz. | Drambuie |
| .5 oz. | Lemon Juice |
Shake with ice and strain into a chilled coupe
No garnish
—Brian Shebairo, Winter 2009
LA LOUCHE
“Louche” means “questionable, mischievous behavior.” Consider this cocktail as its inspiration.
| 1.5 oz. | Hendricks Gin |
| 1 oz. | Lillet Rouge |
| .5 oz. | Lime Juice |
| .25 oz. | Yellow Chartreuse |
| .25 oz. | Simple Syrup |
Shake with ice and strain into a chilled coupe
No garnish
—Charlotte Voisey, Winter 2007
LA PERLA
Many mistake the title of this cocktail as a nod to the famous lingerie store. It’s actually named after renowned tequila guru Tomas Estes’s bar in London’s Covent Garden.
| 1.5 oz. | Partida Reposado Tequila |
| 1.5 oz. | Lustau Manzanilla Sherry |
| .75 oz. | Mathilde Pear Liqueur |
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
—Jacques Bezuidenhout, San Francisco, 2005
LAST WORD
If it wasn’t for legendary barman Murray Stenson of Seattle’s Zig Zag Café, this drink might still be dwelling in obscurity.
| .75 oz. | Tanqueray Gin |
| .75 oz. | Luxardo Maraschino Liqueur |
| .75 oz. | Green Chartreuse |
| .75 oz. | Lime Juice |
Shake with ice and strain into a chilled coupe
No garnish
—Ted Saucier, Bottoms Up, 1951
LAWN DART
To barman Sean Hoard, nothing signifies the arrival of summer like the smell of fresh-cut grass. This cocktail simultaneously mimics the aroma and suggests a use for the field.
| 1 oz. | Partida Blanco Tequila |
| 1 oz. | Tanqueray Gin |
| .75 oz. | Lime Juice |
| .75 oz. | Agave Syrup |
| .25 oz. | Green Chartreuse |
| 1 | 5-inch Slice Green Bell Pepper |
Muddle the bell pepper and agave syrup
Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice
Garnish with an umbrella and a lime wheel
—Sean Hoard, Summer 2010
LEAPFROG
In The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with Hungarian Apricot Brandy and lime juice. I built upon the foundation, adding gin, mint, and bitters.
| 2 oz. | Plymouth Gin |
| .75 oz. | Lemon Juice |
| .5 oz. | Rothman & Winter Orchard Apricot |
| .25 oz. | Simple Syrup |
| 2 dashes | House Orange Bitters 6 Mint Leaves |
Muddle the mint leaves with the simple syrup
Add everything else, then shake with ice and fine-strain into a chilled coupe
No garnish
—Jim Meehan, Summer 2007
LEFT HAND COCKTAIL
Sam Ross combined his favorite classics, Italy’s Negroni and America’s Manhattan, into one drink and named the result after Lefty, an Italian-American character from the movie Donnie Brasco.
| 1.5 oz. | Elijah Craig 12-Year-Old Bourbon |
| .75 oz. | Carpano Antica Sweet Vermouth |
| .75 oz. | Campari |
| 2 dashes | Bittermens Xocolatl Mole Bitters |
Stir with ice and strain into a chilled coupe
Garnish with 3 brandied cherries on a pick
—Sam Ross, New York, 2007
LEFT COAST
This Aviationinspired cocktail, made with products from two of my favorite West Coast distillers, recognizes the ascent of microdistilled spirits on America’s “left coast.”
| .75 oz. | Clear Creek Plum Brandy |
| .75 oz. | Anchor Genevieve |
| .5 oz. | Luxardo Maraschino Liqueur |
| .5 oz. | Lemon Juice |
| .5 oz. | Pineapple Juice |
| 1 barspoon | Rothman & Winter Crème de Violette |
Shake with ice and strain into a chilled coupe
No garnish
—Jim Meehan, Spring 2009
LE PÈRE BIS
In 2006, Rob Cooper asked me to create a hot drink with St. Germain. To prove that the liqueur could tame one of the most powerful spirits, I mixed it with one of Islay’s legendary peat monsters.
| 4 oz. | Freshly Brewed Chamomile Tea |
| 1.5 oz. | Ardbeg 10-Year-Old Single Malt Scotch Whisky |
| .5 oz. | St. Germain Elderflower Liqueur |
| .5 oz. | Honey Syrup |
Add everything to a pre-heated heatproof mug and stir
Garnish with a lemon wedge studded with three cloves
—Jim Meehan, Winter 2008
LION’S TOOTH
The English word “dandelion” is a corruption of the French “dent de lion,” lion’s tooth, named after the toothy shape of the leaf.
| 2 oz. | Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey |
| .75 oz. | Lustau Palo Cortado Sherry |
| .5 oz. | Yellow Chartreuse |
| .25 oz. | St. Germain Elderflower Liqueur |
Stir with ice and strain into a chilled coupe
No garnish
—John deBary, Spring 2010
Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey
| 1 750 ml bottle | Rittenhouse Bonded Rye Whiskey |
| .5 oz. | Dandelion Root Tea |
Combine the whiskey and tea in a nonreactive container. Infuse for 10 minutes at room temperature
Fine-strain and bottle
Yield: approx. 25 oz.
L.E.S. GLOBETROTTER
Renowned pastry chef Johnny Iuzzini created this twist on the Cock ‘N’ Bull Special from Ted Saucier’s Bottoms Up while tending bar at PDT.
| 1.25 oz. | Wild Turkey Rye Whiskey |
| .75 oz. | Hine V.S.O.P. Cognac |
| .75 oz. | Bénédictine |
| .5 oz. | Rhum Clément Creole Shrubb |
Stir with ice and strain over an ice sphere into a chilled rocks glass
Garnish with an orange twist
—Johnny Iuzzini, Winter 2008
LITTLE BIT COUNTRY
Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime.
| 2 oz. | Bulleit Bourbon |
| .75 oz. | Lemon Juice |
| .5oz. | Deep Mountain Grade B Maple Syrup |
| .25 oz. | Luxardo Maraschino Liqueur |
| 1 | ¼-inch Slice Jalapeño with a few seeds |
| 1 dash | Angostura Bitters |
| 1 dash | House Orange Bitters |
Muddle the jalapeño with the maple syrup
Add everything else, then shake with ice and fine-strain into a chilled coupe
Garnish with a flamed orange twist
—Elayne Werns, New York, 2009
LUAU
A variation upon the Luau Grog published in Jeff Berry’s Sippin’ Safari, Gerry created this cocktail for two of our regulars: Gina Haase and Jack Fetterman.
| .75 oz. | Wray & Nephew Overproof Rum |
| .75 oz. | Appleton Estate V/X Rum |
| .75 oz. | El Dorado 15-Year-Old Rum |
| .5 oz. | Lime Juice |
| .5 oz. | Simple Syrup |
| .25 oz. | Boiron Passion Fruit Purée |
| .25 oz. | Kassatly Chtaura Orgeat |
| 1 dash | Angostura Bitters |
Shake with ice and strain into a chilled rocks glass filled with pebble ice
Top with more pebble ice and garnish with an umbrella, a lime wheel, an orange slice, and two large straws
—Gerry Corcoran, Spring 2009
MAI-TAI
Tiki godfather Trader Vic claimed he first served this drink to friends visiting from Tahiti in 1944, who pronounced it “Maitai roa!”—“Very good!”
| 1 oz. | Banks 5 Island Rum |
| 1 oz. | Rhum Clément V.S.O.P. |
| 1 oz. | Lime Juice |
| .5 oz. | Marie Brizard Orange Curaçao |
| .5 oz. | Kassatly Chtaura Orgeat |
Shake with ice and strain into a chilled rocks glass filled with pebble ice
Garnish with a mint sprig
—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972
MAE WEST ROYAL DIAMOND FIZZ
Mae West loved champagne, so LeNell included it along with pomegranate (the fruit of Aphrodite), bourbon (her favorite spirit), and a natural aphrodisiac: goji berries.
| 2 oz. | Goji Berry-Infused Four Roses Single Barrel Bourbon |
| 1 oz. | Grapefruit Juice |
| .5 oz. | Pama Pomegranate Liqueur |
| 1 | Whole Egg |
Dry-shake, then shake with ice and strain into a chilled egg coupe rimmed with sugar, cayenne, and cocoa powder
Garnish with three whiskey-soaked goji berries on a pick
—LeNell Smothers, Winter 2007
Goji Berry-Infused Four Roses Single Barrel Bourbon
| 1.6 oz. | Goji Berries |
| 1 750-ml bottle | Four Roses Single Barrel Bourbon |
Combine the Goji Berries and whiskey in a nonreactive container. Infuse, covered, for 48 hours at room temperature
Fine-strain and bottle
Yield: approx. 24 oz.
MANHATTAN
Regardless of the cocktail’s exact origin, the popularity of Italian vermouth in the latter half of the 19th century made it inevitable that it would eventually end up in the Whiskey Cocktail.
| 2 oz. | Wild Turkey Rye Whiskey |
| 1 oz. | Martini Sweet Vermouth |
| 2 dashes | Angostura Bitters |
Stir with ice and strain into a chilled coupe
Garnish with three brandied cherries on a pick
—O. H. Byron, Modern Bartender’s Guide, 1884
MARGARITA
Margarita is Spanish for “daisy,” a style of sour originally sweetened with curaçao.
| 2 oz. | El Tesoro Platinum Tequila |
| .75 oz. | Cointreau |
| .75 oz. | Lime Juice |
| .25 oz. | Agave Syrup |
Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim)
Garnish with a lime wheel
—Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937
MARINER
John bolstered the smoky quality of the Scotch by sweetening this cocktail with a syrup infused with black cardamom, a Southeast Asian spice that is traditionally dried over an open flame.
| 2 oz. | Compass Box Oak Cross Blended Malt Scotch Whisky |
| .5 oz. | Black Cardamom Syrup |
| .25 oz. | Pineapple Juice |
| .25 oz. | Lemon Juice |
Stir with ice and strain over one large cube into a chilled rocks glass
Garnish with a lemon twist
—John Deragon, Summer 2008
Black Cardamom Syrup
| 48 oz. | Simple Syrup |
| 3 oz. | Black Cardamom Pods |
Combine and boil for 7-8 minutes over high heat, stirring constantly. Remove from heat and allow to cool for 2 hours
Fine-strain (do not press on beans), bottle, and store in the refrigerator.
Yield: approx. 32 oz.
MARTINEZ
Thanks to the efforts of bartenders such as Scotland’s Adam Elmegirab, who reproduced Boker’s Bitters commercially, drinks such as the Martinez have returned to the limelight.
| 1.5 oz. | Hayman’s Old Tom Gin |
| 1.5 oz. | Dolin Sweet Vermouth |
| .25 oz. | Luxardo Maraschino Liqueur |
| 2 dashes | Adam Elmegirab’s Boker’s Bitters |
Stir with ice and strain into a chilled coupe
Garnish with an orange twist
—O. H. Byron, Modern Bartenders Guide, 1884
MARTINI
Over the last hundred years, the preparation and choice of garnish of this protean cocktail has been one of the most accurate methods to measure the palate of an era.
| 3 oz. | Plymouth Gin |
| 1 oz. | Dolin Dry Vermouth |
Stir with ice and strain into a chilled coupe
Garnish with three olives on a pick or a lemon twist
—Frank Newman, American Bar, 1904
MARY PICKFORD
Eddie Woelke of Havana’s Jockey Club named this cocktail after pioneering silentfilm actress and producer Mary Pickford.
| 2 oz. | Banks 5 Island Rum |
| .75 oz. | Pineapple Juice |
| .5 oz. | Luxardo Maraschino Liqueur |
| .25 oz. | House Grenadine |
Shake with ice and strain into a chilled coupe
No garnish
—Pedro Chicote, Cocktails, 1928
MASATAKA SWIZZLE
Stanislav Vadrna introduced this cocktail, named after Nikka Whisky founder Masataka Taketsuru, at an event during Paris Whisky Live in September 2009.
| 1.5 oz. | Nikka Taketsuru 12-Year-Old Japanese Malt Whisky |
| .5 oz. | Luxardo Amaretto |
| .5 oz. | Lemon Juice |
| 1 barspoon | Demerara Syrup |
Add everything to a chilled rocks glass, then fill with pebble ice
Swizzle, then top with more pebble ice
Garnish with 3 dashes Peychaud’s Bitters and a mint sprig
—Stanislav Vadrna, Bratislava, 2009
MASTER CLEANSE
This cocktail was inspired by Stanley Burroughs’s detox cocktail, composed of lemonade, maple syrup, and cayenne pepper.
| 2 oz. | Laird’s Bonded Apple Brandy |
| .75 oz. | Lemon Juice |
| .5 oz. | Deep Mountain Grade B Maple Syrup |
| 2 | ¼-inch Slices Seeded Jalapeño |
| 20 drops | Herb Pharm Goldenseal Tincture |
Shake with ice and fine-strain into a chilled coupe
Garnish with a thin slice of jalapeño
—Lydia Reissmueller, Fall 2009
MAY DAISY
The first drink Phil ever featured on the menu at Flatiron Lounge was the Daisy May. He used the recipe as a template to come up with this, which we featured on our first friends-andfamily menu.
| 2 oz. | Hine V.S.O.P. Cognac |
| 1 oz. | Lemon Juice |
| .75 oz. | Green Chartreuse |
| .75 oz. | Simple Syrup |
Shake with ice and strain into a chilled white wine glass filled with ice
Garnish with a mint sprig
—Phil Ward, New York, Summer 2007
MAY DAY
Note: the title doesn’t refer to a pilot’s plea for help; she’s talking about May 1, when you kick back and start enjoying the summer.
| .5 oz. | Plymouth Gin |
| .5 oz. | Aperol |
| .5 oz. | Lemon Juice |
| 1 barspoon | Simple Syrup |
| 3 dashes | Fee Brothers Rhubarb Bitters |
Stir with ice and strain into a chilled coupe
Top with 2 oz. Moët Imperial Champagne
No garnish
—Jane Danger, Spring 2009
MELON STAND
Danger named this drink after her Minnesota dream bar, Jane’s Sweet Melon Stand.
| 2 oz. | Plymouth Gin |
| 1 oz. | Watermelon Juice |
| .75 oz. | Lemon Juice |
| .5 oz. | Aperol |
| .5 oz. | Simple Syrup |
Shake with ice and strain into a chilled Collins glass filled with pebble ice
Garnish with three watermelon balls on a pick
—Jane Danger, Summer 2008
MEXICANO
The cucumber reinforces the vegetal notes of the earthy tequila, which stands in for sweet vermouth in this regal Americano variation.
| 1.5 oz. | Partida Reposado Tequila |
| .75 oz. | Gran Classico Bitter |
| 3 | ¼-inch Slices Cucumber |
Muddle the cucumber slices in a mixing glass
Add spirits and ice, then stir and fine-strain into a chilled coupe
Top with 2 oz. Moët Imperial Champagne
Garnish with a lemon twist
—Jim Meehan, Summer 2010
MEZCAL MULE
Passion fruit and cucumber brighten this earthy mule spiced with native Mexican chili.
| 1.5 oz. | Sombra Mezcal |
| 1 oz. | House Ginger Beer |
| .75 oz. | Lime Juice |
| .75 oz. | Boiron Passion Fruit Purée |
| .5 oz. | Agave Syrup |
| 4 | Slices Cucumber (reserve 1 for garnish) |
Add the agave syrup and cucumber slices to a mixing glass and muddle
Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice
Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili
—Jim Meehan, Winter 2009
MIDNIGHT EXPRESS
Don and John developed this recipe with the help of Abraço owner and barista Jamie McCormick.
| 3 oz. | Freshly Brewed Coffee |
| 1.5 oz. | Walnut-Infused Hine V.S.O.P. Cognac (see Buona Notte recipe) |
| .25 oz. | Luxardo Amaretto |
| .25 oz. | Simple Syrup |
Build in a pre-heated heatproof mug
Garnish with freshly whipped cream and grated nutmeg
—John Deragon and Don Lee, Winter 2008
MILK PUNCH
This delicious New Orleans brunch staple is rarely served on menus north of the Mason-Dixon Line.
| 1.5 oz. | Whole Milk |
| 1 oz. | Pierre Ferrand Ambre Cognac |
| 1 oz. | Myers’s Dark Rum |
| .75 oz. | Simple Syrup |
Shake with ice and strain into a chilled rocks glass filled with one large cube
Garnish with grated nutmeg
—Jerry Thomas, Bar-Tender’s Guide, 1862
MINT APPLE CRISP
Loosely inspired by the Crisp cocktail in Applegreen’s Bar Book, this delicate saketini showcases the subtle green melon and mint notes of the sake.
| 2 oz. | Heart of the Hudson Apple Vodka |
| 1 oz. | Masumi Arabishiri Sake |
| .25 oz. | Simple Syrup |
| 3 | ¼-inch Slices Granny Smith Apple |
| 2 | Mint Leaves |
Muddle the apple slices, mint leaves, and simple syrup
Add everything else and ice. Stir and fine-strain into a chilled coupe
Garnish with three honeydew melon balls on a pick
—Karen Fu and Jim Meehan, Summer 2010
MINT JULEP
The key to preparing a great mint julep is a proper julep cup (preferably silver), crushed ice, lively mint and the finest overproof bourbon you can afford to mix with.
| 2.5 oz. | Booker’s Bourbon |
| .5 oz. | Simple Syrup |
| 8 | Mint Leaves (plus 3 mint sprigs for garnish) |
Muddle the mint leaves and simple syrup in a chilled julep cup
Add the bourbon and top with pebble ice
Swizzle, then top with more pebble ice
Garnish with 3 mint sprigs
—Jerry Thomas, Bar-Tender’s Guide, 1862
MOJITO
The Mojito became popular again in 2002 after Pierce Brosnan (playing James Bond, of course) ordered one in Die Another Day.
| 2 oz. | Banks 5 Island Rum |
| 1 oz. | Simple Syrup |
| .75 oz. | Lime Juice |
| 8 | Mint Leaves (plus 1 mint sprig for garnish) |
Add the simple syrup and mint leaves to a mixing glass and muddle
Add everything else, then shake and fine-strain into a chilled Collins glass filled with ice
Top with 1 oz. club soda and garnish with the mint sprig
—Listed as the Rum Mojo in Juan A. Lasa’s Libro de Cocktail, 1929
MONTGOMERY SMITH
On a slow night, Nate’s coworker challenged him to invent a drink called the Montgomery Smith.
| 2 oz. | Hine V.S.O.P. Cognac |
| .5 oz. | Bénédictine |
| .25 oz. | Fernet Branca |
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
—Nate Dumas, New York, 2007
MONKEY GLAND
In Cocktails: How to Mix Them (1922), Robert Vermeire attributes this unusual mix to Harry McElhone, when he was still working at Ciro’s Club, in London.
| 2 oz. | Beefeater Gin |
| 1 oz. | Orange Juice |
| 1 barspoon | Al Wadi Pomegranate Molasses |
Shake with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe
No garnish
—Harry McElhone, ABC of Mixing Cocktails, 1922
MORANGO FIZZ
“Morango” means strawberry in Portuguese, the language of Brazil, where cachaça comes from.
| 2 oz. | Strawberry-Infused Mãe de Ouro Cachaça |
| .75 oz. | Lemon Juice |
| .75 oz. | Simple Syrup |
| 1 | Egg White |
Dry-shake, then shake with ice and strain into a chilled fizz glass
Top with 1 oz. club soda
No garnish
—Don Lee, Summer 2007
Strawberry-Infused Mae de Ouro Cachaça
| 750 ml | Mãe de Oro Cachaça |
| 16 oz. | Strawberries, stems removed and quartered |
Combine the cachaça and strawberries in a nonreactive container and infuse, covered, for 12 hours at room temperature
Fine-strain, bottle, and store in the refrigerator
Yield: approx. 24.5 oz.
MOSCOW MULE
The Moscow Mule was created by Jack Morgan of the Cock ‘n’ Bull restaurant in Los Angeles and John G. Martin of Heublein, the company that distributed Smirnoff.
| 1.5 oz. | Smirnoff Black Vodka |
| 1 oz. | House Ginger Beer |
| 1 oz. | Simple Syrup |
| .75 oz. | Lime Juice |
Shake with ice and strain into a chilled mule cup filled with ice
Garnish with a lime wheel and candied ginger
—Lucius Beebe, The Stork Club Bar Book, 1946
MOUNT VERNON
This cocktail was inspired by George Washington, who operated one of the largest distilleries in the country, located on his personal estate, Mount Vernon.
| 1 oz. | Clear Creek Kirschwasser |
| 1 oz. | Gran Duque D’Alba Brandy de Jerez |
| .75 oz. | Grapefruit juice |
| .5 oz. | Lustau Pedro Ximénez Sherry |
| .5 oz. | Cherry Heering |
Shake with ice and strain into a chilled coupe
Garnish with three brandied cherries on a pick
—Jim Meehan, Winter 2007
MUM’S APPLE PIE
Originally called the Apple Crumble, Simon created this drink for Koba, in Brighton, England.
| 1.5 oz. | Havana Club 7-Year-Old Rum |
| 1 oz. | Red Jacket Orchard Apple Cider |
| .75 oz. | Lemon Juice |
| .5 oz. | Demerara Syrup |
Shake with ice and strain into a chilled Collins glass filled with pebble ice
Garnish with an apple slice sprinkled with grated cinnamon and nutmeg
—Simon Ford, London, 2001
NAVY GROG
The term “grog” was supposedly coined by members of the British Royal Navy, who named their rum ration (prepared with a tot of water) after Admiral Edward “Old Grog” Vernon, so nicknamed because he wore a grogram coat.
| 1 oz. | Gosling’s Black Seal Rum |
| 1 oz. | Appleton Reserve Rum |
| 1 oz. | El Dorado 15-Year-Old Rum |
| .75 oz. | Lime Juice |
| .75 oz. | Grapefruit Juice |
| .5 oz. | Honey Syrup |
Build in a chilled Collins glass, then fill with pebble ice
Swizzle, then top with more pebble ice
No garnish
—Don the Beachcomber, 1941
NEGRONI
The combination of gin, sweet vermouth, and Campari showed up as the Camparinette and the Campari Cardinal in French and Spanish cocktail books such as Cien Cocktails and L’Heure du Cocktail before being recognized universally as the Negroni.
| 1.25 oz. | Beefeater Gin |
| 1.25 oz. | Campari |
| 1.25 oz. | Martini Sweet Vermouth |
Stir with ice and strain into chilled coupe or over ice in a chilled rocks glass
Garnish with an orange twist
—J. S. Brucart, Cien Cocktails, 1943
NEW AMSTERDAM
Manhattan was first colonized by Dutch traders, who renamed the island and surrounding area New Amsterdam.
| 2 oz. | Bols Genever |
| 1 oz. | Clear Creek Kirschwasser |
| 1 barspoon | Demerara Syrup |
| 2 dashes | Peychaud’s Bitters |
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
—Jim Meehan, New York, 2006
NEWARK
By the time John and I came up with this Brooklyn variation, there were so many cocktails named after neighborhoods in Brooklyn, we claimed Newark, New Jersey.
| 2 oz. | Laird’s Bonded Apple Brandy |
| 1 oz. | Vya Sweet Vermouth |
| .25 oz. | Fernet Branca |
| .25 oz. | Maraska Maraschino Liqueur |
Stir with ice and strain into a chilled coupe
No garnish
—Jim Meehan and John Deragon, Fall 2007
NEWFANGLED
While we prefer our old-fashioned the old-fashioned way (with sugar, bitters, and a twist), the “newfangled” old-fashioned is even better thanks to the beer.
| 2 oz. | Old Grand-Dad Bonded Bourbon |
| .25 oz. | Simple Syrup |
| 2 dashes | Angostura Bitters |
| half | an Orange Wheel |
| 3 | Brandied Cherries |
Muddle the orange and cherries
Add everything else, then shake with ice and fine-strain into a chilled coupe
Top with 2 oz. Southampton Double White Ale
No garnish
—Kevin Diedrich, Spring 2010
NEW YORK FLIP
David Wondrich traces the addition of red wine to cocktails all the way back to the 1880s.
| 1 oz. | Elijah Craig 12-Year-Old Bourbon Whiskey |
| 5 oz. | Heavy Cream |
| .25 oz. | Simple Syrup |
| 1 | Egg Yolk |
Dry-shake, shake with ice, and strain into a chilled coupe
Top with .75 oz. Noval Black Port
Garnish with grated nutmeg
—Toby Maloney, New York, circa 2003
NIGORI MILK PUNCH
The creamy sake is a perfect substitute for dairy in this vanilla-accented milk punch.
| 2 oz. | Kamoizumi Nigori Sake |
| 1 oz. | Hine V.S.O.P. Cognac |
| .5 oz. | Navan Vanilla Liqueur |
| 3 dashes | Feldman’s Barrel Aged Bitters |
Stir with ice and strain into a chilled coupe
Garnish with grated nutmeg
—Jim Meehan, Winter 2009
NOCE ROYALE
Noce is Italian for “walnut” and royale, in cocktail terminology, refers to a drink topped with Champagne.
| 1.5 oz. | Beefeater Gin |
| .5 oz. | Plymouth Sloe Gin |
| .25 oz. | Monteverdi Nocino |
Stir with ice and strain into a chilled coupe
Top with 2 oz. Moët Imperial Champagne
No garnish
—Lindsay Nader, Fall 2009
NORMAN INVERSION
John’s first cocktail on our menu was a seasonal homage to the French 75, reconstituted with dry, French sparkling cider.
| 1 oz. | Aviation Gin |
| .5 oz. | Schönauer Apple Schnapps |
| .25 oz. | Grapefruit Juice |
| .25 oz. | Simple Syrup |
| 1 dash | Regan’s Orange Bitters |
Shake with ice and strain into a chilled coupe
Top with 2 oz. Dupont Brut Sparkling Cider
No garnish
—John deBary, Fall 2008
NOUVEAU CARRÉ
This tequilabased homage to the Vieux Carré cocktail was created in the wake of Hurricane Katrina to raise awareness of New Orleans’s struggle to recover and rebuild.
| 1.5 oz. | Ocho Añejo Tequila |
| .75 oz. | Lillet Blanc |
| .25 oz. | Bénédictine |
| 3 dashes | Peychaud’s Bitters |
Stir with ice and strain into a chilled coupe
Garnish with a lemon twist
—Jonny Raglin, San Francisco, 2005
NOUVEAU SANGAREE
Liquor.com editor Noah Rothbaum asked me to create a wine cocktail with Beaujolais Nouveau to feature on the site.
| 2 oz. | Beaujolais Nouveau |
| 1.5 oz. | Laird’s Bonded Apple Brandy |
| .5 oz. | Plymouth Sloe Gin |
| .25 oz. | Deep Mountain Grade B Maple Syrup |
| 2 dashes | Angostura Bitters |
Stir with ice and strain into a chilled coupe
Garnish with an apple fan and grated cinnamon
—Jim Meehan, Winter 2009
NOVAL CUP
Using the Pimms Cup as my muse, I fashioned this cocktail to show off the versatility of Port in a summer cooler.
| 2 oz. | Noval Black Port |
| .5 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
| 1 | Strawberry |
Muddle the strawberry with the simple syrup,
Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice
Top with 2 oz. Club Soda
Garnish with a cucumber wheel
—Jim Meehan, Summer 2010
NTH DEGREE
Nate was intrigued by spirituous, old-fashioned-style cocktails at Milk & Honey that split a cocktail’s base between two complementary spirits.
| 1 oz. | Rhum Clément V.S.O.P. |
| 1 oz. | Laird’s Bonded Apple Brandy |
| .5 oz. | Green Chartreuse |
| 1 | Demerara Sugar Cube |
| 2 dashes | Fee Brothers Whiskey Barrel Aged Bitters |
Muddle the sugar cube and bitters
Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass
Garnish with an orange and lemon twist
—Nate Dumas, Winter 2008
OCCIDENTAL
Linie aquavit is shipped from Norway, across the equator and back again in old sherry casks. Nate named this tipple after the direction of the journey home.
| 2 oz. | Linie Aquavit |
| .75 oz. | Grand Marnier |
| .5 oz. | Nonino Amaro |
Stir with ice and strain into a chilled, Fernet Brancarinsed coupe
Garnish with an orange twist
—Nate Dumas, Winter 2008
OLD-FASHIONED WHISKEY COCKTAIL
In 1806, the word cocktail was defined in the Balance and Columbian Repository newspaper as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling.…” By 1888, the cocktail as defined above was already old hat!
| 2 oz. | Wild Turkey Rye Whiskey |
| 1 | Demerara Sugar Cube |
| 2 dashes | Angostura Bitters |
Muddle, stir with ice, and strain over one large cube into a chilled rocks glass
Garnish with a lemon twist
—Theodore Proulx, The Bartender’s Manual, 1888
OLD FLAME
Cervantes Ramirez served this variation upon Toby Maloney’s Neptune’s Wrath to the delight of our guests.
| 2 oz. | Plymouth Gin |
| .75 oz. | Lemon Juice |
| .75 oz. | Simple Syrup |
| 1 | Egg White |
Dry-shake, shake with ice, and strain into chilled egg coupe
Pour .5 oz. flaming Green Chartreuse V.E.P. over the surface of the drink
No garnish
—Cervantes Ramirez, Winter 2007
OLD MAID
One evening, Lynette Marrero sauntered into East Side Company Bar and requested a gin drink mixed with cucumber. Sam mixed her a gimlet with muddled cucumber and mint he dubbed the “Old Maid.”
| 2 oz. | Plymouth Gin |
| 1 oz. | Lime Juice |
| .75 oz. | Simple Syrup |
| 6 | Mint Leaves (plus 1 mint sprig for garnish) |
| 4 | Slices Cucumber (reserve 1 for garnish) |
Muddle the cucumber and mint with simple syrup
Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass
Garnish with a mint sprig poked through a slice of cucumber
—Sam Ross, New York, 2004
OLD PAL
In his appendix to Harry McElhone’s Barflies and Cocktails, Arthur Moss said that his friend “Sparrow” Robertson dedicated this cocktail to him and called it “My Old Pal.”
| 2 oz. | Old Overholt Rye Whiskey |
| .75 oz. | Dolin Dry Vermouth |
| .75 oz. | Campari |
Stir with ice and strain into a chilled coupe
No garnish
—Harry McElhone, ABC of Mixing Cocktails, 1922
OPERA COCKTAIL
The original recipe calls for equal parts Dubonnet and gin with a splash of Crème de Mandarine. I prefer it with a little more gin.
| 2 oz. | Plymouth Gin |
| 1 oz. | Dubonnet Rouge |
| .25 oz. | Mandarin Napoleon |
| 1 dash | House Orange Bitters |
Stir with ice and strain into a chilled coupe
Garnish with an orange twist
—Jacques Straub, Drinks, 1914
PADDINGTON
After working a few nights under the taxidermied black bear nicknamed Paddington, David Slape created his namesake cocktail.
| 1.5 oz. | Banks 5 Island Rum |
| .5 oz. | Lillet Blanc |
| .5 oz. | Grapefruit Juice |
| .5 oz. | Lemon Juice |
| 1 barspoon | Bonne Maman Orange Marmalade |
Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe
Garnish with a grapefruit twist
—David Slape, Fall 2008
PADDY WALLBANGER
Irishman Gerry Corcoran reinterpreted the Harvey Wallbanger as a dry Irish Manhattan spiked with the newly formulated Galliano L’Autentico.
| 1.5 oz. | Black Bush Irish Whiskey |
| 1.5 oz. | Dolin Dry Vermouth |
| .5 oz. | Galliano L’Autentico |
| 2 dashes | House Orange Bitters |
Stir with ice and strain into a chilled coupe
No garnish
—Gerry Corcoran, Spring 2009
PALOMA
In Mexico, the Paloma is traditionally prepared with Squirt. Ting is an appropriate substitute on this side of the border, where Squirt is commonly sweetened with corn syrup.
| 2 oz. | Siete Leguas Reposado Tequila |
| .5 oz. | Lime Juice |
Build in a chilled salt-rimmed Collins glass, then add ice
Top with 2 oz. Ting Grapefruit Soda
Garnish with a half a grapefruit wheel
—David Wondrich, Killer Cocktails, 2005
PARKSIDE FIZZ
I named this Southside Fizz variation after the three parks (Madison Square to the north, Gramercy to the east, and Union Square to the south) in Gramercy Tavern’s neighborhood.
| 2 oz. | Hangar One Buddha’s Hand Vodka |
| .75 oz. | Lemon Juice |
| .5 oz. | Kassatly Chtaura Orgeat |
| 8 | Mint Leaves (plus 1 mint sprig for garnish) |
Muddle mint leaves with orgeat
Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice
Top with 1 oz. Club Soda
Garnish with a mint sprig
—Jim Meehan, New York, 2005
PAUL’S CLUB COCKTAIL
Our homage to Paul Ricard and Paul’s Club, the bar I used to manage in Madison, Wisconsin.
| 2 oz. | Tanqueray Gin |
| 1 oz. | Concord Shrubb |
| .25 oz. | Simple Syrup |
Stir with ice and strain into a chilled coupe
Float .25 oz. of Ricard Pastis
No garnish
—Jim Meehan and Don Lee, Fall 2007
Concord Shrubb
| 5 lb. | Crushed Concord Grapes |
| 1 liter | White Wine Vinegar |
Combine the grapes and vinegar in a nonreactive container. Infuse, covered, for one week at room temperature
Fine-strain, bottle, and store in the refrigerator
Yield: approx. 60 oz.
PEARL BUTTON
The combination of ingredients gave off an opalescent glimmer, reminding John of the pearl buttons on the vest he wore behind the bar.
| 2 oz. | Mãe De Ouro Cachaça |
| .75 oz. | Lillet Blanc |
| .5 oz. | Lime Juice |
Shake with ice and strain into a chilled Collins glass filled with ice
Top with 1.5 oz. of San Pellegrino Limonata
Garnish with half a grapefruit wheel
—John Deragon, Spring 2008
PEARL OF PUEBLA
With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders’s French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.
| 2 oz. | Sombra Mezcal |
| .75 oz. | Yellow Chartreuse |
| .75 oz. | Lime Juice |
| 4 sprigs | Fresh Oregano |
| 1 barspoon | Ricard Pastis |
| 1 barspoon | Agave Nectar |
Muddle the oregano and agave nectar
Add everything else, then shake with ice and fine-strain into a chilled coupe
No garnish
—Jim Meehan, Winter 2008
PERFECT PEAR
Marco created this drink at Saucebox in Portland for his ex-wife, Sarah. He named it the Perfect Pear in honor of their marriage and the King Crimson song “Three of a Perfect Pair.”
| 2 oz. | Clear Creek Pear Brandy |
| .75 oz. | Lemon Juice |
| .5 oz. | Orange Juice |
| .5 oz. | Simple Syrup |
Shake with ice and strain into a chilled, half sugar-rimmed coupe
No garnish
—Marco Dionysos, Portland, 1995
PHARAOH COOLER
The weekend before Tales of the Cocktail, Jack McGarry spent a night mixing drinks at PDT. This drink, named after the mythic Egyptian origin of watermelon seeds, was so good that we put it on the menu.
| 1.5 oz. | Partida Blanco Tequila |
| 1 oz. | Watermelon Juice |
| .75 oz. | House Grenadine |
| .5 oz. | Lime Juice |
| 4 drops | Marivani Rose Flower Water |
Shake with ice and strain into a chilled Collins glass filled with ice
Top with 1 oz. Club Soda
No garnish
—Jack McGarry, Belfast, Spring 2009
PERSEPHONE
According to Greek Mythology, the seasons were a result of Persephone’s abduction by Hades; nature suffered while her mother, Demeter, searched for her.
| 1 oz. | Laird’s Applejack |
| .75 oz. | Dolin Sweet Vermouth |
| .5 oz. | Plymouth Sloe Gin |
| .5 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
Stir with ice and strain into a chilled coupe
No garnish
—David Slape, Winter 2008
PIMMS CUP
James Pimm became famous for his “house cup,” a gin sling with a proprietary mix of liqueurs and fruit extracts in the 19th century.
| 2 oz. | Pimms #1 Cup |
| .75 oz. | Lemon Juice |
| .5 oz. | Simple Syrup |
| 3 | Cucumber Slices (1 reserved for garnish) |
Muddle the cucumber and simple syrup
Add Pimms and lemon juice, then shake with ice and strain into a chilled Collins glass filled with ice
Top with 1 oz. Fever-Tree Ginger Ale
Garnish with a cucumber wheel
—Lucius Beebe, The Stork Club Bar Book, 1946
PINK LADY
In the Bartender’s Book (1951), Jack Townsend said “aside from the young ladies at their infrequent soirees, the Pink Lady is drunk to some extent by the seekers of the gay life along the Great White Way.”
| 1.5 oz. | Plymouth Gin |
| .75 oz. | Lemon Juice |
| .5 oz. | Laird’s Applejack |
| .5 oz. | Simple Syrup |
| .5 oz. | House Grenadine |
| 1 | Egg White |
Dry-shake, then shake with ice and strain into a chilled egg coupe
No garnish
—Harry McElhone, ABC of Mixing Cocktails, 1922
PISCO SOUR
The Pisco sour was first served by Californian Victor Morris, who substituted Pisco for whiskey in the sours served at his bar in Lima, Peru.
| 2 oz. | La Diablada Pisco |
| .75 oz. | Lime Juice |
| .75 oz. | Simple Syrup |
| 1 | Egg White |
Dry-shake, then shake with ice and strain into a chilled egg coupe
Garnish with 4 drops Angostura Bitters swirled with two straws
—Charles H. Baker Jr., The South American Gentleman’s Companion, 1951
PLÁTANOS EN MOLE OLD FASHIONED
Inspired by the classic dessert, this cocktail was first served at the Star Chefs International Chef’s Conference, held at the 69th Regiment Armory in New York City.
| 2 oz. | Zacapa 23 Centenario Rum |
| .25 oz. | Brizard Crème de Banane |
| 12 drops | Bittermens Xocolatl Mole Bitters |
Stir with ice and strain over one large cube into a chilled rocks glass
Garnish with a pinch of ground chili
—Jim Meehan, Summer 2010
PRIMAVERA
Before the flowers blossom and the berries ripen, root vegetables such as fennel and celery are all you can get at the market until flowering shoots such as asparagus appear.
| 2 oz. | Krogstad Aquavit |
| .75 oz. | Cointreau |
| .75 oz. | Lemon Juice |
| 2 | 1½-inch Asparagus Tips |
| 1 | ¼-inch Slice Fennel Bulb |
| 1 | 2-inch Celery Stalk |
Muddle the Cointreau and vegetables
Add everything else, then shake with ice and fine-strain into a chilled St. George Absinthe-rinsed coupe
Garnish with an orange twist
—Sean Hoard, Summer 2010