The Affinity Cocktail is a classic whiskey-based cocktail that showcases the balance and harmony of its ingredients. It's a refined and sophisticated drink that's perfect for any occasion.
The Alamagoozlum is a vintage cocktail attributed to J.P. Morgan. It's a complex drink with a unique flavor profile, combining a variety of spirits and liqueurs.
Adapted from a recipe created 2nd October 2013 by New York bartender Zac Overman while experimenting at home. His Trinidad Colada a.k.a. Angostura Colada debuted at the Sunken Harbor Club in Brooklyn when it opened on 23 January 2014.
This cocktail first appears in David A. Embury's 1948 The Fine Art of Mixing Drinks so establishing a 'made before' date. Little else is known but based upon its name, folk suggest it originated at The Army and Navy Club in Washington, D.C.. The club's lounge is also said to be "where the famous Daiquiri cocktail was introduced to the United States."
The Chicago Cocktail is a classic cocktail that has been around for over 100 years. It is somewhat similar to an Old Fashioned in that it starts with brandy and bitters. Instead of sugar, it calls for a dash of curaçao and instead of a splash of soda it is topped up with champagne.
The East India cocktail was first published in Harry Johnson's New and Improved Bartenders Manual in 1882. It was named after the World's first huge company The Dutch East India Company. It's ingredients indicative of what that company would have been importing at the time.
The Embassy Cocktail is a classic cocktail from the 1930s, originating from Hollywood's Embassy Club. It's a well-balanced and flavorful drink that combines brandy, rum, Cointreau, lime juice, and bitters.
The Haunted House cocktail is a spooky and delicious drink that's perfect for Halloween or any other spooky occasion. It's made with bourbon, apple cider, lemon juice, and a variety of spices, including cinnamon, nutmeg, and cloves. The drink is garnished with a cinnamon stick and a lemon wheel, making it both festive and festive.
Jasper's Mix is a rum-based cocktail mix that is popular in Jamaica. It is a simple syrup made with lime juice, sugar, Angostura bitters, and nutmeg. It is typically used to make rum punches, but it can also be used to make other cocktails.
This drink appeared in a 1937 issue of Esquire magazine, and was recently rediscovered by David Wondrich. Jim Meehan includes it in his wonderful cocktail tome, The PDT Cocktail Book.
The Kentucky Colonel is a classic cocktail that pays homage to the state's famous bourbon whiskey. It's a simple yet elegant drink that combines bourbon, Benedictine, and Angostura bitters. The Benedictine adds a touch of sweetness and herbal notes, while the bitters balance the flavors.
The La Louisiane is a classic New Orleans cocktail with a rich history dating back to the 19th century. It is a rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe.
The Rosita is a classic cocktail that has been around for decades. It is a tequila-based drink that is similar to a Negroni, but with a few key differences. The Rosita uses equal parts tequila, Campari, and a blend of sweet and dry vermouth. It is typically garnished with an orange twist.
Created by Anders Ericson, the Lonely Penguin is a unique and refreshing drink that combines the flavors of whiskey, lemon, blackberry, and coconut. It's a perfect choice for those who enjoy a bit of sweetness with their spirits.
The Manhattan, a classic cocktail, believed to have started around the 1860s or 1870s, with a rich history, is a sophisticated and timeless drink that has captivated cocktail enthusiasts for generations.
The drink is essentially a tequila Collins, made with lime in place of lemon and grenadine in place of plain sugar, with the addition of some Angostura bitters.
The Monte Carlo first appears in print in David Embury's 1948 The Fine Art of Mixing Drinks as "1 part Bénédictine, 2 parts Rye, 1 or 2 dashes Angostura to each drink. Shake with cracked ice".
The Oaxaca Old Fashioned helped kick off the mezcal craze in the United States. Created in 2007 by New York bartender Phil Ward, the Oaxaca Old Fashioned introduced countless drinkers to the earthy spirit, which was unfamiliar to most consumers at the time. Ward first made the cocktail at Death & Co., the pioneering East Village bar, before placing it on the menu at Mayahuel, the dearly departed bar that he opened down the street.
The Old Fashioned is arguably the most well-known whiskey cocktail in the world. Essentially just a slug of bourbon that’s been lightly sweetened with sugar and modified with a couple dashes of bitters, it’s dead simple to make, but within this basic template is a world of opinions and flavor.
The Pegu Club cocktail is a classic gin-based drink with a touch of tropical flair. It was originally created at the Pegu Club in Burma and has since become a popular cocktail around the world.
Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura bitters to make the consumption of Angostura bitters more enjoyable as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert.
Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward.
The Queen's Park Hotel Super Cocktail, also known as the Trinidadian Daiquiri, is a complex and flavorful drink that blends the sweetness of grenadine and vermouth with the tartness of lime juice and the spiciness of Angostura bitters.
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy.
The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was reputed to have been developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore.
The first known definition of the word "cock-tail" was published 13th May 1806 in The Balance and Columbian Repository, an upstate New York newspaper, in response to a reader enquiring what was meant by the word in an article.
Cock-tail, then, is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters--it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion, in as much as it renders the heart flout and bold, at the same time that it fuddles the head. It is said also, to be of great use to a democratic candidate: because, a person having swallowed a glass of it, is ready to swallow anything else.
Editor, The Balance and Columbian Repository, 13 May 1806
Said to have been created in the 1870s by a bartender at the legendary Manhattan Club, which once stood at the north corner of 34th Street and 5th Avenue, New York City. Our recipe is adapted from George J. Kappeler's 1895 Modern American Drinks – How to Mix and Serve All Kinds of Cups and Drinks. The "Star Cocktail (No. 2)" notably also appears in Harry Craddock's 1930 The Savoy Cocktail Book.
The Suffering Bastard cocktail uses both bourbon and gin. Born in Cairo at the Shepheard's Hotel, it was originally concocted as a hangover cure for troops fighting in North Africa.
The Tequila Sunrise was created in the early 1970s by Bobby Lozoff and Billy Rice at the Trident bar in Sausalito, California. The cocktail achieved notoriety after a member of the Rolling Stones tasted it at a party to kick off the 1972 tour. The band began ordering it at stops across the country and even dubbed the tour “the cocaine and Tequila Sunrise tour,” which helped to propel the drink’s popularity.
The Tartan cocktail is a classic scotch-based drink that gets its name from its warm, rich colors and complex flavors, reminiscent of the iconic Scottish fabric.
Adapted from a 2020 recipe by Jason E. Clapham of Clapham Cocktails, Oxford, England. Jason says, "The Wardroom features port, cognac, and rum, the three favourite libations of the British Naval officer."
The classic Whiskey Sour is the most famous representation of one of the worlds most popular types of cocktail. Easy to commit to memory, its simple go-to sour to add to your arsenal, and a cornerstone of drink-making that everyone should know.
A Wisconsin old fashioned is not your typical old fashioned; it muddles sugar, bitters and orange with brandy and finishes with a crisp pour of a sweet or sour soda.
Cocktail Recipes