Vieux Carré
Stanley Clisby Arthur, author of Famous New Orleans Drinks and How to Mix ‘Em, attributed this drink’s original recipe to the Hotel Monteleone, located in the NOLA's Vieux Carré (French…
- story: Leslie Pariseau
- photo: Ed Anderson
French 75
Named after a French gun used in World War I—a not-so-subtle nod to the drink's lethalness—the Champagne cocktail was made famous at Harry’s New York Bar in Paris in the…
- story: Leslie Pariseau
- photo: Daniel Krieger
Painkiller
With coconut cream, pineapple and orange juice and a Virgin Islands birthplace sometime in the 1970s, this rum-based cocktail is a tropical drink to the core.
- story: Leslie Pariseau
- photo: Daniel Krieger
Black Velvet
Upon the death of Prince Albert, champagne did not seem an appropriate sympathy cocktail, so it can be surmised that a dark beer was somber enough to foil the celebratory…
- story: Leslie Pariseau
- photo: Daniel Krieger
Amaretto Sour
The Amaretto Sour implies pre-bottled mix and university bar crowds of a certain variety. Until we came across Portland bartender Jeffrey Morgenthaler’s version, we’d written off the headaches of days…
- story: Leslie Pariseau
- photo: Daniel Krieger
Mid-Morning Fizz
Green Chartreuse joins the traditional fizz trappings.
- story: Leslie Pariseau
- photo: Lizzie Munro
Filibuster
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
- story: Leslie Pariseau
- photo: Daniel Krieger
Maison Premiere’s Pimm’s Cup
Like many of Maison Premiere’s drinks, their Pimm’s Cup is classically inspired and rooted in New Orleans.
- story: Leslie Pariseau
- photo: Ed Anderson
Seelbach
The Seelbach Hotel's grand, saloon-style counter reportedly created this signature cocktail when a bartender used a Manhattan to catch the overflow from an uncorked Champagne bottle.
- story: Leslie Pariseau
- photo: Ed Anderson
Piña Colada
Based off a Cuban recipe for a non-alcoholic pineapple slushy (a piña fria) popular in the early 1900s, this frozen beverage evolved to add coconut cream and rum.
- story: Leslie Pariseau
- photo: Lizzie Munro