dutch nemesis genever cocktail whitechapel sf

The Dutch Nemesis

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.

Bemelmans Bar Red Velvet Cocktail

Red Velvet

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.

Bemelmans Bar Vesper Cocktail

Bemelmans’ Vesper

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 Bar Sidecar Cocktail

Luxury Sidecar

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.

pompadour cocktail dan greenbaum

The Pompadour

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.

Hot Irish Coffee Recipe

The Dead Rabbit Irish Coffee

An iconic take on the classic hot drink from New York’s The Dead Rabbit.

Hot Toddy Recipes

Lawn Sleeves

Traditionally a mulled wine made with madeira, the Dead Rabbit’s version is spiced with clove, allspice, mace and sarsaparilla.

Hot Toddy Recipes

Lamb’s Wool

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.

Hot Buttered Rum Toddy Recipe

Hot Buttered Blackstrap

One part Whiskey Toddy, one part Hot Buttered Rum, the Hot Buttered Blackstrap combines the two classic wintertime cocktails conveniently in one glass.

Hot Toddy Recipes

Excellent Negus

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.

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