While it might not be the most well-known cocktail, it has a rich history dating back to the late 19th century. Legend has it that the drink was created in honor of Martin Lomasney, a powerful Boston politician who represented the city's Eighth Ward.
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 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 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 Port Light is a unique tiki cocktail that deviates from the traditional rum base by using bourbon instead. It was created by Sandro Conti for the Kahiki restaurant in Columbus, Ohio, in the early 1960s.
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.”
In his 1948 The Fine Art of Mixing Drinks, David Embury's says "At some bars a drink served under the name of "Millionaire" which consists of lime juice, slow gin, and Apricot Liqueur, with a few dashes of Jamaica rum. Since the sloe gin, which is a liqueur, predominates in this drink, I do not regard it as a true cocktail." Embury is more complimentary of what he calls a "Millionaire Royal", proclaiming it to be "a very satisfactory drink."
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 Mary Pickford is a classic cocktail named after the famous silent film actress. It is a Prohibition-era cocktail that's made with: white rum, fresh pineapple juice, grenadine, and maraschino liqueur.
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.
Grenadine syrup is a versatile cocktail ingredient that adds a touch of sweetness and a vibrant red color to a variety of drinks. It's traditionally made from pomegranate.
Created by Don Beach in the early 1950s at his The Don The Beachcomber restaurant in Palm Springs, this drink is named after Doctor Bernard Funk who was Robert Louis Stevenson's physician in Samoa. The good doctor is said to have concocted and prescribed an absinthe laced limeade so inspiring this cocktail.
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.
In his Vintage Sprits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh affirms that Thomas Franklin Fairfax Millard (1868-1942), a war correspondent and journalist, is the confirmed author of the Twelve Mile Limit Cocktail.