
Breakfast
Akin to a Negroni or a Boulevardier, this cocktail is essentially "breakfast encapsulated," says the drink’s creator, Aaron Polsky of NYC's Amor y Amargo.
- story: Leslie Pariseau
- photo:
Akin to a Negroni or a Boulevardier, this cocktail is essentially "breakfast encapsulated," says the drink’s creator, Aaron Polsky of NYC's Amor y Amargo.
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.
The original and most popular variant of the smash throughout its heyday was the Brandy Smash, traditionally a mixture of spirit, water, sugar and mint, built over crushed ice.
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.
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.
The Blue Moon was, like the Aviation and the Attention, an early adopter of violet-flavored liqueur, and one of the few classics to specify a red wine float.
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.
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
"Most cocktails containing liquor are made today with gin and ingenuity. In brief, take an ample supply of the former and use your imagination."