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from our collection
Bamboo
Recipe:
30 ml dry vermouth
30 ml dry sherry
1 dash orange bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: orange twist
Served in Cocktail Glass
Facts:
Created in the late 1800s by Louis Eppinger, a San Francisco bartender working in Yokohama, Japan, this is a very complex, dry and spice-filled cocktail.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Black Russian
Recipe:
60 ml vodka
30 ml coffee liqueur
How to:
Pour all the ingredients into a serving glass filled with ice and serve.
Served in Old Fashioned
Facts:
This wonderful drink was actually invented in 1949, the beginning of the Cold War, by a bartender named Gustav Top at the Hotel Metropole in Brussels, in honor of Perle Mesta, the US ambassador to Luxembourg.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Brandy Scaffa
Recipe:
30 ml maraschino liqueur
30 ml cognac
2 dashes Angostura bitter
How to:
Lay out each ingredient following recipe with the back of the bar spoon.
Served in Champagne Flute
Facts:
Served as a cocktail or as a pousse café, this classic drink is one of a select few that can stand layer-by-layer and still taste delicious. There are far more complex formulas, but we've found this one to be the best.
Source:Bariana
Bronx
Recipe:
50 ml gin
30 ml orange juice
5 ml sweet vermouth
5 ml dry vermouth
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass.
Served in Cocktail Glass
Facts:
Birthed around 1900 by Johnnie Solon at the Waldorf-Astoria hotel bar, this Perfect Martini with a squeeze of orange rose in popularity to rival the Martini and Manhattan before it faded into a few decades of obscurity.
Source:Museum Of The American Cocktail Pocket Recipe Guide
Brooklyn Cocktail
Recipe:
1 dash Amer Picon
1 dash maraschino liqueur
45 ml Canadian whiskey
15 ml dry vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass.
Served in Cocktail Glass
Facts:
Perhaps the creators of this drink were under the impression that Brooklyn is north of Manhattan. At any rate, this Canadian whiskey twist on a dry Manhattan is a lost drink worthy of rediscovery.
Source:The Savoy Cocktail Book.
Cherry Mixture
Recipe:
1 dash Angostura bitter
l dash maraschino liqueur
20 ml dry vermouth
20 ml sweet vermouth
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: cherry
Served in Cocktail Glass
Facts:
Add dashes of maraschino liqueur and Angostura bitter to an Addington Cocktail and you have the classic Cherry Mixture. Vermouth based, it is richer flavored and lower in alcohol than many other drinks.
Source:The Savoy Cocktail Book.
Derby
Recipe:
60 ml bourbon whiskey
10 ml Benedictine
1 dash Angostura bitter
How to:
Pour all the ingredients into a mixing glass filled with ice. Stir and strain into a serving glass. Garnish with: lemon twist
Served in Cocktail Glass
Facts:
There are quite a few classics by the same name, but this to us is the best of them. Three Bs meet for the trifecta: Bourbon, Benedictine, and bitter.
Source:Museum Of The American Cocktail Pocket Recipe Guide
El Presidente
Recipe:
45 ml light rum
20 ml dry vermouth
10 ml curaçao
How to:
Pour all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a service glass. Garnish with: orange twist
Served in Cocktail Glass
Facts:
Created by the bartender at the Jockey Club in Havana, Cuba for Presidente Gerardo Marchado who was president of Cuba from 1925 to 1933, this combination of rum, curaçao, vermouth, and grenadine is what Trader Vic once called "the Martini of Cuba."
Source:Museum Of The American Cocktail Pocket Recipe Guide
Kir Royale
Recipe:
150 ml champagne
10 ml crème de cassis
How to:
Fill a champagne flute with the crème de cassis and then add champagne. Garnish with: lemon twist
Served in Champagne Flute
Facts:
Right after WWII, the rince-cochon (literally pig rinse) was a way to market local Dijon products: crème de cassis and aligoté, a light white wine. Later renamed Kir, it became one of the most popular mixed drinks in France when the aligoté was replaced by champagne.
Source:Museum Of The American Cocktail Pocket Recipe Guide
