Southside
Depending on how you look at the glass, the Southside lands somewhere between a gin mojito sans soda water or a gimlet with mint. New York’s 21 Club lays claim…
- story: Leslie Pariseau
- photo: Daniel Krieger
Depending on how you look at the glass, the Southside lands somewhere between a gin mojito sans soda water or a gimlet with mint. New York’s 21 Club lays claim…
After being lost for almost a half-century, this sky blue concoction was refurbished to its original glory only within the last decade. This original version first appears in Hugo Ensslin’s…
Though the name “daiquiri” may be inexorably linked to the frozen drink menu at strip mall chain restaurants these days, the true recipe is a classic.
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…
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.
Aaron Polsky, bar manager at Harvard & Stone, uses Lillet Rouge alongside the pineapple-based Tepache in his play on the New York Sour.
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Brad Farran's Beastie Boys-inspired winter daiquiri.
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.