Mott and Mulberry
Named for an intersection on the border of Little Italy and Chinatown in New York City, the Mott and Mulberry is bartender Leo Robitschek's autumnal Whiskey Sour riff.
- story: Leslie Pariseau
- photo: Daniel Krieger
Named for an intersection on the border of Little Italy and Chinatown in New York City, the Mott and Mulberry is bartender Leo Robitschek's autumnal Whiskey Sour riff.
The Improved Whiskey Cocktail, the most enduring of the "Improved" cocktails, remains a window into a moment in cocktail history when drinks were progressing to a more complex level.
As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July…
This riff on the Lion’s Tail doubles down on the tiki aspect of the drink, adding rum, falernum and a splash of absinthe.
A balance of sweet and bitter, by way of amaro, Scotch and gin.
Is there anything sexier than a glass of melted butter mixed with warm golden spirits? No, we think not.
A Dickens-approved roasted clove and orange infused port punch, warmed and mulled with baking spices and further fortified with red wine.
This version of the traditional toddy is a template prime for riffing with a base of any dark spirit, plus hot water, citrus, honey and spices.
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
The Mexican Firing Squad is one of the many cocktails documented by world traveler, cocktail writer and historian Charles H. Baker, discovered at the La Cucaracha Bar in Mexico City…