| The Widow's Kiss | ||
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| A simple, and very potent, classic cocktail with apple brandy, yellow Chartreuse and Benedictine. | ||
| White Stallion | ||
| This bubbly ice cream drink was inspired by two classics found in the Savoy Cocktail Book - the White Cargo and the Silver Stallion. | ||
| White Negroni | ||
| The White Negroni Cocktail is a Negroni riff featuring gin, Suze and Lillet Blanc. It’s light, bittersweet and floral. | ||
| The White Lady | ||
| The White Lady cocktail was created by bartender Harry MacElhone and pairs gin with orange liqueur, lemon juice and egg white. | ||
| Whiskey Daisy #3 | ||
| A "Whiskey Daisy No. 3" is a variation of the classic "Daisy" cocktail, which is believed to have originated in the late 1800s, with the earliest known version being a "Brandy Daisy" mentioned in Jerry Thomas's bartending guide; the "Whiskey Daisy" is simply a variation where whiskey is used as the base spirit instead of brandy, and "No. 3" likely refers to a specific recipe variation with slightly different proportions of ingredients within the Daisy family. | ||
| Vesper | ||
| The gin-and-vodka-based Vesper cocktail made its debut in “Casino Royale.” If it’s good enough for James Bond, it’s probably good enough for you, too. | ||
| Toronto Cocktail | ||
| The Mezcal Negroni is a smoky take on the classic Italian aperitivo. To make it, swap mezcal for gin, and stir with Campari and sweet vermouth. | ||
| Tom Collins | ||
| The classic Tom Collins is a straightforward and refreshing cocktail that combines gin with lemon juice, sugar and club soda. | ||
| Taquila Sunrise | ||
| 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. | ||
| Sweet Virginia | ||
| 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. | ||
| Suffering Bastard | ||
| The Suffering Bastard cocktail uses both bourbon and gin. Born in Cairo, it was originally concocted for troops fighting in North Africa. | ||
| Spring Forward | ||
| The Spring Forward cocktail is a light and refreshing drink that's perfect for the warmer months. | ||
| Sloe Gin Sour | ||
| The Slow Gin Sour blends the sweet and tart flavors of sloe gin with the classic sour template. | ||
| Sloe Gin Fizz | ||
| The Sloe Gin Fizz cocktail is a classic for a reason. See how the tartness of sloe berries influence this tasty drink. | ||
| Singapore Sling | ||
| 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. | ||
| Shoddy Toddy | ||
| This is an Anders original cocktail. | ||
| Seasonal Affective Disorder (S.A.D.) | ||
| This is an Anders original cocktail. | ||
| Sazerac | ||
| 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. | ||
| Saturn | ||
| California bartender J. “Popo” Galsini introduced the Saturn to the world in 1967 when he won the International Bartender’s Association World Championship with it. Originally he titled his gin creation the X-15 after an American rocket plane, but shortly after doing so one of those planes crashed, killing its pilot. Reportedly, Galsini changed the name of the drink to the Saturn for the competition, in honor of the Saturn rocket that propelled the first Apollo rocket flight into space, months after the fateful X-15 crash. | ||
| Satan's Whiskers | ||
| The Satan's Whiskers cocktail is a classic Prohibition-era drink with a devilishly delicious flavor profile. | ||
| Sage Hen | ||
| The Sage Hen is a modern cocktail that showcases the unique flavors of sage and honey. | ||
| Rum Buck | ||
| A buck is a cocktail that is made with ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Buck cocktails are sometimes called mules. | ||
| Rolls Royce | ||
| The Rolls Royce cocktail is a sophisticated and elegant drink, fitting for its luxurious namesake. It's a variation of the Martini, with the addition of sweet vermouth and Benedictine, which add complexity and depth to the classic gin and dry vermouth base. | ||
| Revolver | ||
| A San Francisco original, and an exceptional coffee-laced riff on the Manhattan. | ||
| Queen's Park Swizzle | ||
| The Queen's Park Swizzle is a classic rum cocktail that originated in Trinidad. | ||
| Quarter Century | ||
| This is an Anders Erickson original cocktail created for New Year's Day, 2025. | ||
| 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. | ||
| Pimm's Cup | ||
| The Pimm’s Cup is a classic cocktail featuring Pimm’s No. 1, a gin-based liqueur. Mix it with lemon and ginger ale for ultimate refreshment. | ||
| Penicillin | ||
| The Penicillin cocktail is a scotch-based drink from New York bartender Sam Ross. The modern classic perfectly mixes smoke, ginger, and lemon. | ||
| Pendennis Club Cocktail | ||
| The Pendennis Club cocktail is a classic gin sour that originated at the Pendennis Club in Louisville, Kentucky. It's a tart and tangy drink with a unique flavor profile thanks to the addition of Apricot Liqueur and Peychaud's bitters. | ||
| Pegu Club | ||
| 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. | ||
| Painkiller (Inspired) | ||
| The Painkiller is a rich and fruity tropical drink that is a specialty of the British Virgin Islands. A relative of the Piña Colada, there are a few key differences you need to know in order to make this drink right. | ||
| Old Fashioned | ||
| Negroni | ||
| Composed of gin, sweet vermouth and Campari, the Negroni is the classic three-ingredient cocktail you should absolutely master. | ||
| The Murderer’s Cocktail | ||
| This is an Anders original cocktail. | ||
| Moscow Mule | ||
| The Moscow Mule, whose roots actually trace to Los Angeles in the mid-20th century, is a classic vodka drink with the bite of ginger beer. | ||
| Morning Glory Fizz | ||
| This classic, sour and aromatic cocktail is traditionally considered a morning after a pick-me-up. Want to make the perfect Gin Fizz? It's all in the shake. | ||
| Millionaire Royal | ||
| 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." | ||
| Millionaire Cocktail #1 | ||
| Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock also lists a "Millionaire Cocktail (No.2)" as follows: | ||
| Mary Pickford | ||
| 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. | ||
| Martini | ||
| The Martini is a classic cocktail known for its elegance and simplicity. It is typically made with gin and vermouth, although vodka is a popular alternative. The drink is stirred with ice and strained into a cocktail glass, often garnished with an olive or a lemon twist. |
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| Martinez | ||
| Composed of gin, sweet vermouth, maraschino liqueur and bitters, the classic Martinez cocktail dates back to the late 1800s. | ||
| Hibiscus Margarita | ||
| The margarita hibiscus cocktail is a refreshing and vibrant drink that combines the classic margarita with the floral notes of hibiscus. It typically includes tequila, orange liqueur, lime juice, and a homemade hibiscus syrup. The syrup adds a beautiful pink hue and a slightly sweet and tangy flavor to the drink. | ||
| Grapefruit Ginger Margarita | ||
| The margarita ginger cocktail is a refreshing and flavorful twist on the classic margarita. It combines the bold flavors of ginger with the zesty lime juice and tequila, creating a unique and exciting drink. | ||
| Lucien Gaudin | ||
| The Lucien Gaudin is a classic gin cocktail named after the French Olympic fencer. It has the bitterness of Campari with gin, a nod to the Negroni, but with dry vermouth rather than sweet vermouth. | ||
| Long Island Iced Tea | ||
| The Long Island Iced Tea is as boozy as cocktails get, with a guaranteed hangover. But with four liquors, one liqueur, lemon and cola, it somehow works. | ||
| Last Word | ||
| The Last Word is a gin-based cocktail originating at the Detroit Athletic Club in the 1910s, shortly before the start of Prohibition. | ||
| La Louisiane | ||
| 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. | ||
| Juliet & Romeo | ||
| The Juliet & Romeo cocktail is a refreshing and complex drink that blends gin, cucumber, mint, lime juice, simple syrup, rose water, and bitters. | ||
| Jasper’s Rum Punch | ||
| Jasper’s Rum Punch is a classic drink that requires a little prep, but is well worth the effort! Jasper LeFranc was a respected bartender who created a secret mix that he used in all his original drinks. Thankfully, he eventually gave up the secret. It’s a blend of four ingredients that are easy to source. The result’s a sweet, sour, and spicy combo that adds big flavor to this punch. Just add rum! Cheers! | ||
| Jasper's Mix (1/2 batch) | ||
| 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. |
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| Jasmine | ||
| This drink was created by legendary barman Paul Harrington at the Townhouse in Emeryville, CA in 1990. It’s named after his friend Matt Jasmin who was sitting at the bar with Harrington one day and asked him to “Make me something you’ve never made before.” The inspiration for this drink was the Pegu Club, a cocktail Harrington was a bit obsessed with. The drink gained more notoriety when Harrington included it in his book “Cocktails” which is now out of print and goes for about 75 bucks on eBay if you’re thinking about getting a copy. When Harrington handed Jasmin the cocktail Jasmin took a sip and said: "Congratulations, you just invented Grapefruit Juice." Many years later Harrington would realize that he had been spelling the last name of his friend all wrong. |
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| The Japanese Cocktail | ||
| These seven inventive cocktails show off the versatility of the Japanese fermented rice beverage. |
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| Improved Whiskey Cocktail | ||
| The Whiskey Cocktail, along with this Improved version appeared in Jerry Thomas's 1876 The Bar-tender's Guide. The book also includes "Improved" versions of the Brandy Cocktail, and Gin Cocktail which are all what we today call Old Fashioned cocktails. In the words of Jerry Thomas, they have been "improved by moistening the edge of the cocktail glass with a piece of lemon." Such "improved" American cocktails from the period are also distinguished by using European ingredients, particularly maraschino liqueur and/or absinthe. | ||
| Hugo Spritz | ||
| The Hugo Spritz is a refreshing and easy-to-make cocktail that originated in South Tyrol, Italy. It's a light and floral drink, perfect for sipping on a warm day. | ||
| Hibiscus Syrup | ||
| Original recipe by Shannon Mustipher, made from dried hibiscus flowers, which are steeped in a simple sugar syrup to create a vibrant red liquid. | ||
| Haunted House | ||
| 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. | ||
| 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. | ||
| Greta Garbo | ||
| The origins of this cocktail are unknown but it is named after the Swedish film actress and Hollywood star. Born Greta Lovisa Gustafsson on the 18th September 1905, Greta Garbo received three Academy Award nominations for Best Actress and an honorary one in 1954. She was ranked the fifth greatest female star of all time by the American Film Institute in 1999, behind Katharine Hepburn, Bette Davis, Audrey Hepburn, and Ingrid Bergman. |
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| The Godfather | ||
| Ginger Syrup | ||
| Take your cocktail to the next level with homemade ginger simple syrup. All it takes is ginger and sugar. | ||
| Gin Rickey | ||
| The Gin Rickey is one of the few classic cocktails that doesn’t have an origin muddled by history or shrouded in rumors and innuendo. The invention of this refreshing highball is refreshingly clear: It was named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century. |
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| Gimlet | ||
| Although the Gin Gimlet was published in Harry Craddock's The Savoy Cocktail Book from which it gained noteriety, the drink actually traces it's history back further to the British Royal Navy who were using lime juice to ward off scurvy. The Gimlet was purportedly invented by Rear Admiral Sir Thomas Desmond Gimlette who mixed the concoction to make the lime rations more palatable for his crew. Acting as doctor for the superior officers, mixed the lime with sugar and gin to mask the bitter taste. Unlike their superior officers, the regular naval sailor was given rum rations which they would also mix with sugar and lime, which came to be known as "grog". That mixture finds it's origins in the english trading vessels of 14th century England and gave birth to another famous cocktail which we will revisit in another episode. | ||
| Frozoni | ||
| The Frozoni is a frozen variation of the Enzoni cocktail, a modern classic that combines muddled grapes with Campari, gin, lemon juice, and simple syrup. The Frozoni adds frozen grapes and Prosecco or other sparkling wine to the mix, creating a refreshing and bubbly slushy drink. | ||
| French Pearl | ||
| The French Pearl was created by Audrey Saunders in 2006 for the Pegu Club in New York City. This drink was created as a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800's in France. In this era it was very common and quite fashionable to sip Pastis (Anise Liqueur without the Wormwood) and the cocktail takes it's name from the visual opacity of the drink. This effect is referred to as "Louching" which occurs naturally when any anise liqueur meets water. This brings me to a small note on my execution of this cocktail: I took some liberties in it's creation, firstly the original calles for .25oz (7.5ml) Pernod Pastis ( This is the original White label Pernod) I used the Pernod Absinthe Superior which is now available after the 2007 repeal of the dumb law banning Absinthe in the US. I used an atomizer to wash the glass with Absinthe as it is much more aromatic and you get a better more even note of Anise. | ||
| French 75 | ||
| The French 75 is a sparkling cocktail that’s maintained its popularity for nearly a century. An effervescent twist on the Gin Sour, its simple to make and perfect to drink anytime. | ||
| Ford | ||
| The Ford cocktail is a classic gin-based cocktail that dates back to the late 19th century. It is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur. | ||
| Forced Retirement | ||
| The Forced Retirement cocktail is a concoction created by Anders Erickson, a Chicago-based bartender and YouTuber. It's a rather unique drink that incorporates the infamous Malört, a Chicago spirit known for its intense, bitter flavor. | ||
| Fog Cutter | ||
| The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron. It's a complex blend of spirits, citrus juices, and orgeat syrup, creating a refreshing and invigorating drink. | ||
| Fancy Cocktail No.1 | ||
| The Fancy Cocktail No. 1 is an Anders Erickson original, equal parts recipe pairing the citrus/floral notes in Italicus Rosolio di Bergamotto with a reposado tequila and a dry sherry. Each component supports the next, elevating this cocktail in perfect balance. It's an elegant, spirit forward sipper. | ||
| Falernum | ||
| Falernum is a versatile and flavorful syrup with a rich history in Caribbean and tiki cocktails. It typically contains a blend of lime, ginger, almond, and cloves, creating a complex and balanced flavor profile. | ||
| Espresso Martini | ||
| The Espresso Martini is more than 40 years old, and remains one of the most popular cocktails in existence today. Discover why this simple combination of vodka, espresso, and coffee liqueur still works. | ||
| Enzoni | ||
| The Enzoni cocktail is a refreshing twist on the classic Negroni, created by Vincenzo Errico in 2003. It combines the bitterness of Campari with the sweetness of green grapes and the botanical depth of gin. | ||
| 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. | ||
| El Presidente | ||
| The classic El Presidente cocktail was born in Cuba and combines white rum, dry vermouth, orange curaçao and grenadine. Hail to the chief. | ||
| El Diablo | ||
| The El Diablo cocktail first appeared in 1946 in a Trader Vic’s recipe book. It features tequila, crème de cassis, lime and ginger beer. | ||
| Eastside | ||
| The Eastside is a gin-based drink made with fresh cucumber and mint, lime juice, and simple syrup, created by George Delgado in 2004 in New York City. | ||
| Doctor Funk | ||
| 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. | ||
| Death in the Afternoon | ||
| Champion drinker Ernest Hemingway invented the Death in the Afternoon cocktail. It’s a potent pairing of absinthe and Champagne. | ||
| Dark 'n Stormy | ||
| The Dark and Stormy is a classic rum drink with close ties to a Bermuda-based distillery that dates to 1806. | ||
| 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. | ||
| Daiquri | ||
| Its origins trace back to the late 19th century in Cuba, where it gained popularity among American miners working in the Santiago de Cuba region. The Daiquiri's enduring appeal lies in its balance of sweet, sour, and tart flavors. | ||
| The Costume Party | ||
| This is an Anders original cocktail. | ||
| Corpse Reviver #2 | ||
| The Corpse Reviver No. 2 is a pre-Prohibition cocktail that was originally consumed in the morning, but tastes delicious any time of the day. | ||
| Coffee Negroni | ||
| A coffee Negroni is a modern, bittersweet, gin-forward cocktail that's made with coffee liqueur, gin, Campari, and sweet vermouth. | ||
| 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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| Clover Club | ||
| This pre-Prohibition classic is one of Philadelphia’s contributions to the cocktail world. It is a classic cocktail known for its sweet and tart flavor profile and its silky, frothy texture. It's a member of the sour family, but leans more towards sweetness than tartness. The pale pink liquid, delicate white foam head, and raspberry garnish make it visually appealing. | ||
| Christmas Martini | ||
| The Christmas Martini is a festive twist on the classic cocktail, incorporating flavors reminiscent of the holiday season. | ||
| Chartreuse Swizzle | ||
| The Chartreuse Swizzle is a refreshing and unique cocktail that blends the herbal sweetness of Chartreuse with the tropical flavors of pineapple and lime. | ||
| Brown Derby | ||
| The Brown Derby cocktail, a classic bourbon, grapefruit, and honey drink, was named for the famous Los Angeles diner. It manages at once to be sweet, sour, and entirely delicious. | ||
| Brandy Slush | ||
| The Wisconsin Brandy Slush is a midwest classic featuring an icy mix of fruit juice, tea, and brandy. This boozy punch is perfect to serve at your next party. For a wintery twist, substitute the juice concentrates with cranberry and lime. Top with spicy ginger ale. Garnish with a sprig of rosemary. |
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| Brambubble | ||
| The Brambubble is a refreshing and vibrant cocktail that's perfect for summer. It's made with blackberry brandy, lemon juice, and ginger ale, and it's garnished with a blackberry and a lemon wheel. | ||
| Bramble | ||
| The Bramble is a gin-kissed beauty of a cocktail. It features fresh lemon juice and blackberry liqueur. | ||
| Boulevardier | ||
| Swap the gin for whiskey in a Negroni, and you get the delicious Boulevardier cocktail. Grab some Campari and sweet vermouth, and start mixing. | ||
| Blueberry Thyme Smash | ||
| This cocktail is a simple concoction of gin, lemon, blueberries, and thyme. | ||
| Blueberries For Sal | ||
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| Blackbeard’s Ghost | ||
| This is an Anders original cocktail. | ||
| Bijou | ||
| The bijou is a mixed alcoholic drink composed of gin, vermouth, and chartreuse. This cocktail was invented by Harry Johnson, "the father of professional bartending", who called it bijou because it combined the colors of three jewels, gin for diamond, vermouth for ruby, and chartreuse for emerald. An original-style bijou is made stirred with ice as Johnson's 1900 New and Improved Bartender Manual states "mix well with a spoon and serve." This recipe is also one of the oldest in the manual, dating back to the 1890s. |
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| Bee's Knees, Smoked | ||
| This version is a twist on the classic Prohibition era Bee's Knees cocktail. | ||
| 15 Bottles to Build your Bar! | ||
| Bali Bali | ||
| The Bali Bali is a classic tiki cocktail that packs a punch with its blend of rums, liqueurs, and fruit juices. | ||
| Aviation | ||
| 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. |
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| Autumn Rose | ||
| This cocktails is an Anders original. | ||
| Artillery | ||
| The Artillery cocktail is a classic gin-based cocktail that offers a unique twist on the traditional Martini. It's known for its balanced blend of sweet and savory flavors, with a subtle herbaceousness from the gin. | ||
| Army & Navy | ||
| 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." | ||
| 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." | ||
| The Apeman (Aka Happy Holidape) | ||
| This is an Anders original cocktail. | ||
| 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. | ||
| Alexander | ||
| Alberto | ||
| First published in William James "Billy" Tarling's 1937 Café Royal Bar Book where the invention of this cocktail is credited to A. J. Smith. | ||
| Alamagoozlum | ||
| 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. |
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| A Little Thyme Off | ||
| The A Little Thyme Off cocktail is a refreshing and herbaceous drink that uses a thyme-infused simple syrup as its key ingredient. The syrup adds a subtle, savory flavor to the cocktail, which is then balanced by the tartness of lemon juice and the effervescence of ginger beer. | ||
| 20th Century | ||
| The 20th century is a cocktail created in 1937 by a British bartender named C.A. Tuck, and named in honor of the celebrated 20th Century Limited train which ran between New York City and Chicago from 1902 until 1967. The recipe was first published in 1937 in the Café Royal Cocktail Book by William J Tarling, President of the United Kingdom Bartenders' Guild and head bartender at the Café Royal. | ||