Aviation
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…
- story: Leslie Pariseau
- photo: Daniel Krieger
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…
The "perfect" modifier indicates a combination of dry and sweet vermouths as opposed to the original Manhattan's full measure of sweet vermouth.
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.
Harry MacElhone credited his “old pal” and barfly William “Sparrow” Robertson with the inspiration for this drink.
When bartender Toby Maloney visited Jeremy Oertel at Mayahuel looking for a White Negroni, Oertel created this tequila-based riff with Lillet and gentian liqueur.
LCD Soundsystem's espresso machine was often co-opted for cocktail hour, resulting in a drink Nancy Whang calls "a network TV version of a speedball.”
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Thanks to the resurgence of absinthe and crème de violette, this lost classic is finding its way back into the barman's repertoire.