
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
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…
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…
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.
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…
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…
Green Chartreuse joins the traditional fizz trappings.
San Francisco bartender Erik Adkins uses the basic Whiskey Sour blueprint for this autumn-inspired drink.
Like many of Maison Premiere’s drinks, their Pimm’s Cup is classically inspired and rooted in New Orleans.
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.
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.