Davy Jones’s Locker
Brad Farran's Beastie Boys-inspired winter daiquiri.
- story: Leslie Pariseau
- photo: Daniel Krieger
Yellow Jacket
For weeks, NYC cocktail bar Employees Only had toyed with the idea of mixing together tequila and elderflower liqueur, but there was a piece of the puzzle missing—yellow Chartreuse.
- story: Leslie Pariseau
- photo: John Kernick
Mendo Sidecar
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.
- story: Leslie Pariseau
- photo: Sara Remington
Jack Rose
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.
- story: Leslie Pariseau
- photo: Daniel Krieger
Embassie
A reincarnation of The White Lady that opts for Cocchi Americano and Chartreuse in place of Cointreau.
- story: Leslie Pariseau
- photo: Lizzie Munro
Twentieth Century
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…
- story: Leslie Pariseau
- photo:
Alabazam
American expatriate Leo Engel was working at the Criterion Hotel in London when he supposedly created the Alabazam, an obscure recipe that appears in his 1878 book American and Other…
- story: Leslie Pariseau
- photo:
Drinkin’ with Stiggins
A blend of pineapple rum, Swedish punsch and green Chartreuse, the Drinkin' with Stiggins calls on mint to complement the drink's inherent herbal flavors.
- story: Lizzie Munro
- photo:
Brennan’s Brandy Milk Punch
A mainstay eye-opener cocktail served at New Orleans's "Breakfast at Brennan's"—the original brunch.
- story: Leslie Pariseau
- photo:
The Bamboo Club’s Jungle Bird
Coconut-washed Campari gives this riff a richer, rounder texture.
- story: Mary Anne Porto
- photo: