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.
Originally created by bartender Don Lee during his tenure at NYC cocktail bar PDT, this buttered rum is used for the base of his Cinema Highball.
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."
The Twentieth Century Limited was such an institution that a Brit dreamed up a cocktail to honor the train line. It's similar to a Corpse Reviver #2, with crème de…
This traditional pomegranate syrup is essential to New York City cocktail bar Employees Only standards like the Millionaire Cocktail.
This Californian buck-like cooler has long been the most popular cocktail at San Francisco's Cantina.
While on the road, LCD Soundsystem was always prepared with a mobile bar perpetually stocked with Champagne and Jameson. In the warm months, Pimm's Cups were a band staple.