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.
The aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette.
The Brooklyn cocktail is a classic pre-Prohibition cocktail that is experiencing a resurgence in popularity. It is a variation of the Manhattan, but with dry vermouth and Maraschino liqueur.
The Division Bell cocktail is a modern classic that combines the smoky flavors of mezcal with the bitter-sweetness of Aperol and the cherry notes of Maraschino liqueur.
As with many cocktails, the origin of the Godfather's name is uncertain. The amaretto brand Disaronno claims the drink was the favorite cocktail of American actor Marlon Brando, known for playing the titular character in the popular American film adaptation of Mario Puzo's The Godfather, which prominently features the Italian mob. This may be an allusion to the cocktail's prominent use of amaretto, an Italian liqueur. This drink was also a favorite of the Rat Pack.
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 Lucky Stone is a cocktail that combines the flavors of Irish whiskey, Amontillado sherry, apricot liqueur, and Peychaud's bitters. It is a complex and balanced drink with a sweet and nutty flavor profile.
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 Pink Squirrel cocktail is boozy, creamy and easy to make. It combines the unusual liqueur, creme de noyaux, with creme de cacao and heavy cream, and ties to a legendary Midwest cocktail bar.
Created by Vincenzo Errico for Milk & Honey in 2003 this is the drink which launched a whole category of Manhattan variations. This drink was created when Errico discovered the Brooklyn, a Manhattan variation which uses Amer Picon, a french digestif no longer available in the US. Errico was an Italian which Sasha Petraske brought back from London and convinced to come to New York and work at the bar for a few years. Errico wanted to showcase the long neglected (at the time) Punt e Mes which is an italian Vermouth which has a distinct flavor profile in that it has a bitter finish. It is somewhere in between a vermouth and an amaro, but is wine based. Errico expertly paired the bitter of the vermouth with the sweet dryness of the maraschino liqueur and the dryness of the rye whiskey, which also a tad sweet from the corn in it’s mash bill. The result, a perfectly balanced Manhattan variation. Joseph Schwartz was the guy who suggested the name Red Hook because it was drink that was somewhere in between a Manhattan and a Brooklyn. Brilliant!
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.
A fruity Sweet Manhattan that's perfect when you fancy some late-night spirited fruitiness. Eponymously named after the Rolling Stone's song, this is a riff on the classic Eastern Sin.
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."
Cocktail Recipes