Remember the Maine
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
- story: Leslie Pariseau
- photos: Daniel Krieger
Described first by spirits writer Charles H. Baker in his 1939 classic, the Gentleman’s Companion, this rye-based drink has an ingredient list that’s part Sazerac, part Manhattan.
A combination of Scotch and ginger beer, the Mamie Taylor was a popular cocktail throughout the first half of the 20th century.
This rum and amaro-based recipe recalls the richness of an Old Fashioned, crossed with the anise undertones of a Sazerac.
Anise-flavored Ojen stacks atop absinthe, swizzled with yellow Chartreuse.
Neal Bodenheimer offers his interpretation of the NOLA favorite, a simple swizzle of Ojen and Peychaud's.
A perfect marriage of Cuba and America’s liquid sensibilities: good rum mingled with the unmistakable smack of Coke, lightened with a squeeze of fresh lime.
The Meghan Royale offers a scoop of rosé-Aperol granita in a coupe, topped, as the name would suggest, with sparkling rosé.
A bitters-based Tom Collins with Campari and Bénédictine.
When inventing the White Monkey, Beagle bartender Tom Richter began by taking inspiration from white gazpacho via a pisco base.