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.
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 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.
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.
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.
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 Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream.
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