| Yule Tidal Wave | ||
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| This holiday punch, which combines allspice and vanilla with the bright zing of lemon and pineapple. | ||
| The Widow's Kiss | ||
| A simple, and very potent, classic cocktail with apple brandy, yellow Chartreuse and Benedictine. | ||
| Wassail | ||
| Wassail is a warm, spiced beverage with a rich history dating back to ancient England. It's traditionally made with mulled cider, ale, or wine, sweetened with honey or sugar, and flavored with warming spices like cinnamon, cloves, and nutmeg. It is often spiked with brandy and/or sherry. | ||
| Tom & Jerry | ||
| It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl. Separate eggs. | ||
| Star Cocktail | ||
| 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. | ||
| Rattle Skull | ||
| The Rattle Skull is a classic cocktail that dates back to the 18th century.It is made with rum, brandy, porter, lime juice, and nutmeg. | ||
| The Pink Lady | ||
| Discover your new favorite cocktail recipe or learn how to make a classic drink—like the Old Fashioned, mojito, or White Russian—right at home. | ||
| Philadelphia Fish House Punch | ||
| The Philadelphia Fish House Punch is a classic punch recipe that has been enjoyed for centuries. It's a rich and complex drink with a balance of sweetness, acidity, and spirit. | ||
| Pan American Clipper | ||
| Pan American Airways, “Pan Am” for short, was at one point the epitome of style for jet-setting travelers, so it’s no surprise that its eponymous cocktail is equally fabulous. A mixture of apple brandy, lime juice, grenadine, and absinthe, the bright-hued sour dates to 1939, when prolific cocktail writer and world traveler Charles H. Baker included the recipe in The Gentleman’s Companion. Baker had settled down in Coconut Grove, Florida, near Pan Am’s first international airport; in his seminal book, he wrote that the recipe came “from the notebook of one of our pilot friends who—when off duty—may seek one.” | ||
| Mundo Perdido | ||
| The Mundo Perdido cocktail is a unique and flavorful tiki drink created by Jeff Beachbum Berry. It features a combination of dark rum, apple brandy, lemon juice, cinnamon syrup, and demerara syrup. The name "Mundo Perdido" translates to "Lost World" in Spanish, hinting at the cocktail's exotic and mysterious nature. | ||
| Lonely Penguin | ||
| 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. | ||
| Littlest Rebel | ||
| The Littlest Rebel is a cocktail that blends the flavors of apple brandy, Scotch whisky, lime juice, and grenadine. It's a complex and refreshing drink with a smoky and fruity profile. Some bartenders also add egg white to create a frothy texture. |
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| Jack Rose | ||
| The Jack Rose cocktail has a pretty pink hue that hides the strong punch of applejack, one of the USA’s native spirits. | ||
| Harvest Moon Punch (1/2 batch) | ||
| An original of Anders Erickson, based on a classic punch build. Black tea adds volume, and cuts down on the alcohol content. | ||
| Fall Back | ||
| Adapted from a recipe created circa 2012-17 by Sasha Petraske for the John Dory Oyster Bar in Manhattan, New York City, USA. | ||
| Embassy | ||
| 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 Daisy | ||
| The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions. | ||
| Corpse Reviver #1 | ||
| The first widely popularized corpse reviver cocktail is listed in The Savoy Cocktail Book and is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock's notes he says "To be taken before 11AM, or whenever steam or energy is needed". | ||
| Cocktail Categories | ||
| The world of cocktails comprises numerous different cocktail families, each family having its own surname, distinctive traits, genetics and history. Some of these cocktail families are forgotten and facing extinction while others, such as the Daiquiri, Sour and Colada dynasties, are better known now than when they were first conceived. Follows the 36 families which populate the world of cocktails. While not advocating that every cocktail should be pigeonholed under one of the following headings – history/rules should not be allowed to stifle creativity – these cocktail family names do give an indication to the drinker the style of cocktail they are ordering. Consequently, if a cocktail carries one of the following family names, then its ingredients, serving vessel and style should reflect the traits suggested by that name. |
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| Charles Dickens Punch | ||
| The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire. | ||
| 15 Bottles to Build your Bar! | ||
| Autumn Rose | ||
| This cocktails is an Anders original. | ||
| Applejack Rabbit | ||
| The Apple Jack Rabbit appears in Harry Craddock's 1930 The Savoy Cocktail Book and in David A. Embury's 1948 The Fine Art of Mixing Drinks where he tells us "This drink is also sometimes, for no reason at all, called the Applejack Dynamite. The same cocktail made with a gin base plus a dash of Angostura is called the Old Vermont." | ||
| Angel Face | ||
| Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book which stipulates "Shake well and strain into cocktail glass," rather than to stir as modern convention dictates. | ||
| Amaretto Sour | ||
| The cocktail was introduced to the public in 1974, devised by the importer of Amaretto di Saronno as a simple mix of two parts amaretto liqueur to one part lemon juice. It became a popular cocktail in the 1980s; most bartenders at the time substituted commercial sour mix for the lemon juice. The drink was popular as a one-dimensional easy-drinking cocktail, flavored mostly by the base spirit used. |
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