Between the Sheets
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
- story: Leslie Pariseau
- photo:
This potent sour is a rum-laced riff on the Sidecar christened by Harry MacElhone of Harry's New York Bar in Paris.
Damon Boelte, the bar director at Brooklyn’s Prime Meats, has an affinity for naming his original drinks after songs, albums and musicians including this autumnal Champagne cocktail.
Brad Farran's Beastie Boys-inspired winter daiquiri.
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.
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.
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.
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…
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…