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.
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.
According to David Embury’s The Fine Art of Mixing Drinks, the Jack Rose was, during the mid-20th century, a pillar of basic cocktail-mixing knowledge.
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.
The Singapore Sling (more a tikified punch than a sling), one of the great thirst-quenchers of the 20th-century, was created at the Raffles Hotel in 1915.
The frozen Italian classic meets seasonal peach sorbet.
Historically made from tart-sweet pomegranate juice and sugar, grenadine is perhaps the most enduring in the category of concentrated cocktail fruit syrups popular in the late 19th century.
Coconut-washed Campari gives this riff a richer, rounder texture.
The Sidereal achieves broad appeal with its strawberry, Thai basil and coconut cream base that's then shaken with three types of rum.
Here, raspberry brandy adds a notably fruity element to a citrus-forward drink.