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Considered by some to be the antecedent, or a least contemporary, of the Martini, the Martinez is a sweet spin on the vermouth cocktails popularized in the late 19th century.
A play on the Old Pal, the Pen Pal is the original’s mellowed-out, but beefed-up cousin mixed with rye whiskey, Aperol and dry vermouth.
The first instance of the Air Mail cocktail was documented in Esquire magazine’s 1949 edition of Handbook for Hosts resembling a Caribbean version of the French 75.
One of the original sherry drinks, described by Jerry Thomas in his 1888 version of How To Mix Drinks, as a “very delicious drink” that “gives strength to delicate people.”
A cool and smoky play on the Martini, Trick Dog’s Polar Bear cocktail is simple, yet highly effective.
Jeffrey Morgenthaler used the classic flavors of fall—apple, earth, spice and smoke—to create this fleecy, bone-warming drink.
This 18th century punch is named for the flat, heavy rings pitched at posts during afternoon barbecues filled with lawn games and languorous punch drinking.
At ZZ’s Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder and flowers.
A cheek-warming mix of cognac, rum, citrus, sugar, black tea … and fire.
This riff on the Negroni turns the original on its head substituting floral Lillet for sweet vermouth and gentian-based Suze for the bitter twinge of Campari.