
Japanese Cocktail
First appearing in Jerry Thomas’s 1862 How to Mix Drinks, the Japanese Cocktail is accompanied with no explanation of its namesake, nor do its ingredients lead one to believe it…
First appearing in Jerry Thomas’s 1862 How to Mix Drinks, the Japanese Cocktail is accompanied with no explanation of its namesake, nor do its ingredients lead one to believe it…
A small amount of Swedish punsch adds an extra dimension to this brandy cocktail.
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
As David Wondrich suggests in Imbibe!, Philadelphia Fish House Punch “deserves to be protected by law, taught in the schools, and made a mandatory part of every Fourth of July…
This 18th-century punch is named for the flat, heavy rings pitched at posts during afternoon barbecues filled with lawn games and languorous punch drinking.