
Paddington
A Hemingway Daiquiri variation made with orange marmalade, Paddington Bear’s treat of choice.
- story: Leslie Pariseau
- photo:
A Hemingway Daiquiri variation made with orange marmalade, Paddington Bear’s treat of choice.
A twist on the Gin Sour, this mix of gin, honey and lemon is thought to have bubbled up during Prohibition, when questionable bootlegged spirits begged to be masked.
A powerful, fruity drink popularized in 1940s New Orleans.
Named after a French gun used in World War I—a not-so-subtle nod to the drink's lethalness—the Champagne cocktail was made famous at Harry’s New York Bar in Paris in the…
The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s version, we’d written off the headaches of days…
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
Based off a Cuban recipe for a non-alcoholic pineapple slushy (a piña fria) popular in the early 1900s, this frozen beverage evolved to add coconut cream and rum.
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
Eric Lorincz, head bartender at The Savoy created this herbaceous riff on one of the hotel's most famous eye-openers, the Corpse Reviver No. 2.
A smoothed out Gin Sour, the White Lady was made famous by its creator Harry MacElhone of Harry's New York Bar in Paris and Harry Craddock of The Savoy in…