Paddington
A Hemingway Daiquiri variation made with orange marmalade, Paddington Bear’s treat of choice.
- story: Leslie Pariseau
- photo:
Bee’s Knees
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.
- story: Leslie Pariseau
- photo: Daniel Krieger
Hurricane
A powerful, fruity drink popularized in 1940s New Orleans.
- story: Leslie Pariseau
- photo: Daniel Krieger
French 75
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
Amaretto Sour
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
Filibuster
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Piña Colada
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.
- story: Leslie Pariseau
- photo: Lizzie Munro
Beachfire Margarita
Scott Beattie named this cocktail for the similarity between mezcal's smoky aroma to the scent of driftwood bonfires on the beaches of California.
- story: Leslie Pariseau
- photo: Sara Remington
Green Park Cocktail
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.
- story: Leslie Pariseau
- photo: Lizzie Munro
White Lady
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…
- story: Leslie Pariseau
- photo: Daniel Krieger