blue angel cocktail playboy bar book

Blue Angel

By swapping Cointreau for blue curaçao, Crème de Violette for the Parfait Amour, Tristan Willey of Brooklyn’s Long Island Bar updates this retro recipe from Playboy's Host & Bar Book.


Picon Punch

At San Francisco's 15 Romolo, formerly a Basque restaurant from the 1940s until the 1990s, Andrew Meltzer makes the traditional Basque Picon Punch in ode to the bar's previous life.


Gun Club Toddy

Alexander Day's riff on a Hot Toddy sees sweet, fruit-forward Pineau mixed with chamomile-infused Calvados, honey syrup and lemon juice, then lengthened with hot water.