Choose what you like to filter out the rest.
Alex Smith lets genever shine through in this cocktail, combining it with kümmel for an herbaceous drink sweetened with pineapple gum syrup and topped with sparkling wine.
The Red Velvet at New York’s iconic Bemelmans Bar combines rye, spiced plum tea, lemon and egg white—along with a dusting of bee pollen—for a sophisticated twist on a Whiskey Sour.
The spirit-forward, gin-and-vodka–drenched Vesper was first made famous by Ian Fleming’s Casino Royale, but it is a drink worth of affection in its own right. At Bemelmans Bar in New York City, the classic sees equal parts vodka and gin—plus a splash of Lillet—shaken, not stirred.
Bemelmans’ twist on the classic Sidecar sees the addition of Calvados and some extra sweetener, for a richer drink best enjoyed alongside the bar’s iconic piano.
The Pompadour, adapted from the 1936 edition of cocktail maestro Frank Meier’s guide, The Artistry of Mixing Drinks, is a bright, puckery mix of Pineau, aged rum and lemon juice.
An iconic take on the classic hot drink from New York’s The Dead Rabbit.
Traditionally a mulled wine made with madeira, the Dead Rabbit’s version is spiced with clove, allspice, mace and sarsaparilla.
Traditionally a spiced drink made with porter, New York’s Dead Rabbit updates the classic just slightly with the addition of Irish whiskey for a spiritous, not-so-sweet riff on the Whiskey Toddy.
One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.
This lengthened bishop cocktail from The Dead Rabbit gets its kick from sherry and cognac sweetened with vanilla syrup and balanced with lemon and nutmeg.