The Long Hello
Damon Boelte, the bar director at Brooklyn’s Prime Meats, has an affinity for naming his original drinks after songs, albums and musicians including this autumnal Champagne cocktail.
- story: Leslie Pariseau
- photo: Ed Anderson
Damon Boelte, the bar director at Brooklyn’s Prime Meats, has an affinity for naming his original drinks after songs, albums and musicians including this autumnal Champagne cocktail.
The original and most popular variant of the smash throughout its heyday was the Brandy Smash, traditionally a mixture of spirit, water, sugar and mint, built over crushed ice.
Brad Farran's Beastie Boys-inspired winter daiquiri.
For weeks, NYC cocktail bar Employees Only had toyed with the idea of mixing together tequila and elderflower liqueur, but there was a piece of the puzzle missing—yellow Chartreuse.
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.
The Blue Moon was, like the Aviation and the Attention, an early adopter of violet-flavored liqueur, and one of the few classics to specify a red wine float.
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
The Twentieth Century Limited was such an institution that a Brit dreamed up a cocktail to honor the train line. It's similar to a Corpse Reviver #2, with crème de…
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.