Absinthe Frappé
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
- story: Talia Baiocchi
- photo: Gabi Porter
Simple, icy and strong, the frappé is a less fussy alternative to the pomp and circumstance of traditional absinthe service.
A cartoonishly-named vodka cocktail that earned its stripes in the 1970s when it appeared in a brand campaign for Galliano, its supporting Italian liqueur.
This sweet throwback—a mix of Galliano, white crème de cacao and heavy cream shaken to a frothy head—was supposedly made in 1952 for a newlywed couple and their gold Cadillac.
Responsible for many a headache (and a bad decision), the Long Island Iced Tea is a potent mix of four white spirits and Coca-Cola.
The Mexican Firing Squad is one of the many cocktails documented by world traveler, cocktail writer and historian Charles H. Baker, discovered at the La Cucaracha Bar in Mexico City…
There are five different cocktails carrying the Millionaire moniker. This one is adapted from The How and When cocktail book by Hyman Gale and Gerald F. Marco, 1938.
One of the original sherry drinks, described as a “very delicious drink” that “gives strength to delicate people.”
A bone-warming drink made with the classic flavors of fall—apple, earth, spice and smoke.
At ZZ's Clam Bar in New York City, this cocktail is served in a vintage, brass pineapple, mounded with cobbled ice and garnished with a drift of aromatic chamomile powder…
A former bartender at Brooklyn’s Clover Club, Brad Farran created this variation on the bar’s namesake cocktail reverse-engineered with bourbon, lime juice, sweet vermouth and strawberry.