Filibuster
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
The Seelbach Hotel's grand, saloon-style counter reportedly created this signature cocktail when a bartender used a Manhattan to catch the overflow from an uncorked Champagne bottle.
There are several versions of the Turf Cocktail, each a slightly different variation on the Martini. The PUNCH version favors Harry McElhone's version, adjusted for the modern palate.
A sherry aperitif and one of Japan’s originals, the Bamboo was created in the 1890s at the Grand Hotel In Yokohama, Japan by German bartender Louis Eppinger.
A combination of sweet vermouth, dry sherry and bitters popularized in the 19th-century and revived by sherry-loving bartenders everywhere.
A strong and savory trio of sherry, tequila and Cynar.
A Japanese whisky Manhattan variation made with Cardamaro and saffron-infused Strega.
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…
A loose play on the Gin Sour, the Brave Benbow combines two historic styles of gin—Navy strength and Old Tom—and is named for a British admiral.