| Artillery | ||
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| 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. | ||
| 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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| Christmas Martini | ||
| The Christmas Martini is a festive twist on the classic cocktail, incorporating flavors reminiscent of the holiday season. | ||
| The Delmonico Special | ||
| This one dates back to the 1800s at Delmonico’s Restaurant in New York City. Delmonico’s rich history dates back 200 years. It’s considered to be the first fine dining restaurant in the US, and gave us dishes like Eggs Benedict, Baked Alaska, Wedge Salad, and Delmonico Stake. It also gave us this classic gin-based cocktail that’s balanced with cognac and vermouth. Give this recipe a try if you enjoy a Martinez or a Wet Martini. | ||
| Dirty Martini | ||
| Cocktail historian David Wondrich has traced the origins of the Dirty Martini back to 1901 and a bartender called John E. O'Connor, who served a Dry Martini with muddled olives at New York's Waldorf Astoria. The first written reference to brine being added to a Martini-style cocktail appears in G.H. Steele's 1930 My New Cocktail Book. |
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| 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. | ||
| 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. | ||
| Gin 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. | ||
| 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. | ||
| 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. | ||
| Millionaire Cocktail #1 | ||
| Recipe adapted from Harry Craddock's 1930 The Savoy Cocktail Book. Craddock also lists a "Millionaire Cocktail (No.2)" as follows: | ||
| Neptune's Wrath | ||
| Adapted from a recipe created circa 2007 by Toby Maloney at The Violet Hour in Chicago. The foaming surface, green hue of the absinthe and flaming Chartreuse represents Neptune expressing his fury with a dangerously rough sea. | ||
| 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. | ||
| 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. | ||
| Pink Gin | ||
| Pink gin is widely thought to have been created by members of the Royal Navy. Plymouth gin is a 'sweet' gin, as opposed to London gin which is 'dry', and was added to Angostura Aromatic Bitters to make the consumption of Angostura Aromatic Bitters more enjoyable as they were used as a treatment for sea sickness in 1824 by Dr. Johann Gottlieb Benjamin Siegert. | ||
| Sage Hen | ||
| The Sage Hen is a modern cocktail that showcases the unique flavors of sage and honey. | ||
| Satan's Whiskers | ||
| The Satan's Whiskers cocktail is a classic Prohibition-era drink with a devilishly delicious flavor profile. | ||
| 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. | ||
| Sloe Gin Martinez | ||
| The Sloe Gin Martinez is a brilliant reconstruction of the Classic Martinez. It was created by London Barman, Oskar Kinberg while he ran his own speakeasy style bar Oskar's Bar in the basement of the, now defunct, Michelin Star restaurant Dabbous. | ||
| Sloe Gin Sour | ||
| The Slow Gin Sour blends the sweet and tart flavors of sloe gin with the classic sour template. | ||
| Spring Forward | ||
| The Spring Forward cocktail is a light and refreshing drink that's perfect for the warmer months. | ||
| The White Lady | ||
| The White Lady cocktail was created by bartender Harry MacElhone and pairs gin with orange liqueur, lemon juice and egg white. | ||
| White Negroni | ||
| The White Negroni Cocktail is a Negroni riff featuring gin, Suze and Lillet Blanc. It’s light, bittersweet and floral. | ||
| 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. | ||
Cocktail Recipes