Blood and Sand
This recipe first popped up in the Savoy Cocktail Book in 1930, with the title thought to be a nod to Rudolf Valentino’s 1922 silent film of the same name…
- story: Leslie Pariseau
- photo: Daniel Krieger
Margarita
The true Margarita—a blend of fresh lime juice, tequila and orange liqueur with an optional sweetener—is a potent, well-built entry in the cocktail canon.
- story: Leslie Pariseau
- photo: Daniel Krieger
New Yorker in LA Sour
Aaron Polsky, bar manager at Harvard & Stone, uses Lillet Rouge alongside the pineapple-based Tepache in his play on the New York Sour.
- story: Chloe Frechette
Between the Sheets
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
- story: Leslie Pariseau
Davy Jones’s Locker
Brad Farran's Beastie Boys-inspired winter daiquiri.
- story: Leslie Pariseau
- photo: Daniel Krieger
Mendo Sidecar
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.
- story: Leslie Pariseau
- photo: Sara Remington
Embassie
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
- story: Leslie Pariseau
- photo: Lizzie Munro
Twentieth Century
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…
- story: Leslie Pariseau
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau