The martini — so simple, right? Remember, the possibilities arenearly endless with this classic. Tweak it and adjust it. You'll find acombination that suits you. 1 ½ ounce (45 ml) Plymouth gin 1 ½ ounce (45 ml) Dolin blanc vermouth Combine the gin and vermouth in a mixing glass with ice. Stir briskly untilwell chilled. Serve in a chilled coupe or c…

A "superior efficacy against putrefaction" as well as a deliciousbyproduct of my pickled strawberries, shrub is a mix of fruit and vinegaralong with sugar. Add it to your favorite spirit (or seltzer) for a zippy,tart, and refreshing drink. 1 ½ ounces blanco tequila ¾ ounce strawberry shrub ¾ ounce fresh lime juice Combine all ingredients in a shake…

Deliciously bitter and orangey with a hint of mint. This sipper originatedat The Violet Hour in Chicago at the hands of Toby Maloney, owner of thatbar and many others. 1 ½ ounce Campari ½ ounce London dry gin (Tanqueray) ¼ ounce Cynar ¼ ounce Fernet Branca 1 ounce Dolin Blanc Vermouth 15 drops orange bitters 3 strips orange peel In a mixing glass w…

Created at Philadelphia's Clover Club, that society's eponymous cocktail isa refreshing, silky classic. Please check out the links to the variousdocuments about the Clover Club itself — at least for the aweinspiring display of facial hair. 1 ½ ounces gin ½ ounce dry vermouth ½ ounce fresh lemon juice ½ ounce raspberry syrup ¼ ounce egg white Do not…

The Seelbach cocktail has an interesting and checkered history. While itmay not be exactly what it claims, it's a delicious addition to ourcocktail 1 oz. Bourbon whiskey 1/2 oz. Cointreau or other triple sec 7 dashes Angostura bitters 7 dashes Peychaud's bitters 5 oz. Brut Champagne or dry sparkling wine Combine Bourbon, triple sec, and bitters in …

In 1888, Henry Ramos invented a New Orleans classic cocktail that was solabor intensive he employed a relay of bartenders to shake it. What a sightthat must have been. The subtle citrus flavors and the creamy texture makethis one a really treat. Note that this is served up in a Collins glass, so don't add ice to theserving glass. 2 ounces London dr…

My first old fashioned whiskey cocktail was Midwest style — being mostly7-Up and muddled fruit with Canadian Club. It seemed pretty good to me atthe time. But my taste in cocktails has changed, and I'm always looking forthe best old fashioned I can find. This episode is just me making an old fashioned cocktail with Rittenhouserye in a way I've come…

I highly recommend Beachbum Berry's book on Carribean drinks. It's not justa recipe book, it's a narrative of the history of tropical drinks in theregion. His writeup on the Queen's Park Hotel will definitely not convinceyou spend a night there, but this cocktail would be one good reason to doso. Try it with both gold and white rums. 1 1/2 ounce ru…

Named in honor of the national poet of Scotland, the Bobby Burns packs adelicious smokiness you don't often find in a classic cocktail. Try to usea good single malt Scotch whisky in this one. And don't forget to share acup o' kindness yet for Auld Lang Syne. 2 ounces single malt Scotch whisky 3/4 ounce sweet vermouth 1 barspoon Benedictine Place al…

The third borough cocktail made on Cocktailing, this one is kind of tame.Unlike so many cocktails, the origin of the Bronx is known, and you canread about it in the stories linked below. Most of the recipes I found for this one use London dry gin. I tried it,but I really found Old Tom to be a better fit for my taste buds. So, try itboth ways. 2 oun…

In memory of the great Mary Tyler Moore, I'm reposting on the BrandyAlexander. In the pilot of The Mary Tyler Moore show, Mary asks for aBrandy Alexander. Not exactly what Mr. Grant had in mind. Love Is All Around The Alexander was invented in the early 20th century by Troy Alexander atRector's in New York City. The original gin gave way to brandy,…

The stinger cocktail was popular among the upper classes after the turn ofthe 20th Century. Reginald Vanderbilt appears to have been a notoriouslover of the stinger. You don't see this one on cocktail menus, andinitially the brandy/mint combination seems off-putting. But then thinkabout the mint julep. The recipes call for white creme de menthe, bu…

The Brooklyn is a delicious cousin of the Manhattan cocktail that uses atruly unusual ingredient that is, alas, hard to find. The key ingredient, Amer Picon, is not available in the United States anddoesn't exist in it's original strenght and formulation even if you find itin France. However, there are efforts to recreate the original Picon, andthe…

A classic from 1930's The Savoy Cocktail Book. Superficially similar to asidecar, this one kicks up the exotic flavors by using Chartreuse. See thenote on using green versus yellow varieties of this French liqueur below. I stumbled across this one while browsing the PDT app on my iPhone, and Ifind that the recipes out there mostly follow the same r…

I am not a person who finds the words egg and nog together to beparticularly appetizing. And growing up, eggnog came from a cartonpurchased at the grocery store. Honestly, I had no time for the stuff. But this version, aged, and full of good spirits is making me change mymind. It's very alcohol-forward, so you may want to cut it with some freshdair…

This is a new classic from Nick Cuarana that I found on the Serious Eatswebsite. I wanted to find a deeply flavored tequila cocktail, and this onefits the bill. Ostensibly it appears to be related to a Sazerac, and thereis an absinthe component, but this one stands just fine on its own. You can try any kind of tequila in this — a mezcal may even be…

Like it or not, the holidays are upon us. It's a time when our drinks becomebrowner and richer. This milk punch is a nice compromise if you're not anegg nog fan. The milk brings a richness to the warmth of the spirits, andthe nutmeg adds the aroma that always puts me in a good mood. As a big fan of Charles Dickens, Punches intrigue me. So reading t…

The Airmail originally showed up in a 1930s Bacardi recipe pamphlet, and itshows some resemblance to a daiquiri. However, the inclusion of honey asthe sweetener give this cocktail a flavor all its own. We're serving this in a coupe, but it's also good served in a tall collinsglass over ice. If you use the tall glass, double the ingredients. You can…

The daisy is a class of cocktails related to fizzes and sours that supportsmany different base spirits. In this version, we're using rhum agricole,which is made from sugar cane juice rather than from molasses as is thecase for a common rum. Since rhum agricole comes from Martinique and otherformer French colonies, we're calling this cocktail the Da…

The smash is a category of cocktail that refers to a drink with a spirit,an herb, sugar, and a fruit. Today we're making a classic whisky smash withlemon and mint. But there's no reason not to try other combinations thatstrike your fancy: gin, basil & blackberry anyone? The mint julep is a specific type of smash. It's a good idea to usewhatever fru…

The Last Word is a pre-Prohibition cocktail first served at the DetroitAthletic Club in the early 1900s. Check out the history of this classiclinked below. The recipes I found seem to call for London dry gin, but I tried it withHayman's Old Tom and really liked it a lot. Try it both ways to see whichyou prefer. 3/4 ounce gin (London dry or Old Tom)…

The Harvey Wallbanger is a quintessentially 70s cocktail and will round outour trip to the disco era. The origin of this one is likely a marketingploy to add a bit of exotic character to a standard screwdriver. The key ingredient in this one, Galliano, is an Italian liqueur based onanise and vanilla. You'll see the distinctive bottle gathering dust…

The grasshopper is a classic mint chocolate cocktail. Often you'll find ittreated as a dessert, especially when ice cream is used in place of theheavycream. The Eater history, linked below, traces the roots of this one back to early20th or late 19th Century New Orleans. I had no idea. I'd always assumed itwassome 70s invention. 1 ounce creme de cac…

The Alexander was invented in the early 20th century by Troy Alexander atRector's in New York City. The original gin gave way to brandy, resultingin the Alexander #2, aka the Brandy Alexander. The recipe I'm using calls for a 1:1:1 ratio of brandy, creme de cacao, andcream. You'll also find references to a 2:1:1 ratio which definitely seemslike a g…

The official drink of Puerto Rico where it was invented bysomeone sometime in the 1950s. This rich and delicious concoction is oftenblended, but there's no reason to pull out the hardware. It's perfect whensimply shaken. Thanks to Abel, bartender at The Rum House in Manhattan formaking that clear. For best results, please make sure you're listening…

The Martinez is something like a Manhattan with gin substituted for thewhiskey, and this is sweet cocktail will probably reminder you of thatclassic. First appearing in the mid-to-late 1800s, this classic seems tohave as many formulations as there are bartenders. The recipe below is from the PDT mobile app. Please play with theproportions of gin an…

The Diamondback referred to is the Maryland terrapin, which makes sensegiven this herbaceous cocktail originated in Baltimore's Diamondback Lounge. The original recipe and others I've read don't include the bitters, but I'mgoing to suggest you give that a try. If it's not to your liking, leave itout. Thanks to Cold Glass for the take on this cockta…

Charles A. Tuck came up with this winner in 1937 to honor of the 20thCentury Limitedtrain running between New York City and Chicago. The chocolate should just be an undertone in this one, not the star. Adjusttheamount of crème de cacao to your taste. 1 1/2 ounce gin 3/4 ounce Lillet Blanc 1/2 ounce white crème de cacao 3/4 ounce lemon juice Place a…

This is a great refresher when the temperature is high and the humidity ishigher. If you don't have fresh grapefruits or grapefruit juice, you can use agrapefruit soda like Jarritos or Squirt. In that case, leave out theagave nectar as they are already sweetened. 2 ounces tequila 3 ounces grapefruit juice 1/2 ounce Aperol 1/2 ounce agave nectar or …

The boulevardier is a variation on a gin-based negroni. The whiskey offersa deeper flavor than the gin. 1 ounce whiskey (Bourbon or rye)* 1 ounce sweet vermouth 1 ounce Campari Combine all ingredients in a mixing glass. Add ice and stir. Pour into acoupe and garnish with cherry. *If you like a less bitter drink, increase the whiskey to 1 1/2 ounces…

Originating in Singapore (go figure) at the Raffles Hotel around 1915, thissling is a great refuge on a hot day in the tropics. The recipe I'm usingis from the Death & Company book, and it seems to be based on the originalor as close to the original version as we can get. Read the history pieceslinked below for more on that. 1 1/2 ounce London dry …

Last week we used all the booze to make a zombie, but this week, in thepenultimate tiki drink of this series, we go much simpler. This one comesfrom Trader Vic's 1947 Bartender's Guide. 1 1/2 ounce light rum 3/4 ounce Cointreau or other orange liqueur 3/4 ounce lime juice 1/4 ounce maraschino liqueur 1/8 ounce simple syrup Put all the components in…

After a brief hiatus from the tiki series, I'm back with the promisedzombie. There is so much rum in this, I can't imagine having more than two.One is probably enough. You have been warned. This is an amalgam of acouple different recipes I liked. Since there's so much ice in this, the float will give you a pop of flavorwhen you get to the bottom of…

Due to the fact that I haven't gotten all the components together yet, theZombie episode will be delayed until next week. In the meantime, I yapabout rye and bourbon whiskey. Photos by Me A bunch of whisk(e)y Making falernum Made falernum Off to Osaka Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://c…

Trader Vic tweaked this one a lot as did Don The Beachcomber. Neither ofthem originated the drink, but they took a lot of time perfecting it. Theversion presented here is based on a recipe by Beachbum Berry. This is thesingle serving version of the popular communal, bowl cocktail. 2 oz light rum 1/2 oz. brandy or cognac 2 oz. fresh orange juice 1 o…

Journey back to 19th Century Britain with this refreshing summer cooler. Note that if you decide to use sparkling water, add 3/4 oz. of simple syrupto the mixture before shaking. 1 slice cucumber 1 1/2 oz. Pimm's No. 1 1/2 oz. gin 1 oz. lemon juice Lemonade, ginger ale, sparkling water Place cucumber in a shaker and muddle thoroughly. Add Pimm's, l…

Contrived as a way to get Americans to drink vodka and as a way to movesome unpopular ginger beer, the Moscow mule is a simple drink. It's evenbetter when you substitute the vodka with bourbon whisky. Or tequila. 2 1/2 oz. Kentucky bourbon whisky 1 oz. fresh lime juice 5 oz. ginger beer Combine all components in a mule mug (or suitable glass), add …

Due to my being a dope, the Kentucky Mule is delayed. But I do talk aboutwhy one would shake a cocktail rather than stirring it. But I do give youan easy Aperol spritz recipe. Off to Osaka Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/…

A classic from 1917 that pays homage to the wild blue yonder. 2 oz. Plymouth gin 1/2 oz. Maraschino liqueur 1/4 oz. Creme de Violette 3/4 oz. fresh lemon juice Place all components in a cocktail shaker with ice and shake vigorously.Pour into a coupe or Nick & Nora and garnish with a cherry. Photos by Lisa Denkinger See Photo See Photo A nice little…

This whiskey cocktail originated in Paris as a reaction to U.S.Prohibition. The whiskey, vermouth, grenadine combination gives you a stiffand fruity drink. See the Death & Co book for this and other great cocktails 1 1/2 oz. rye whiskey 1 oz. Dolin blanc vermouth 1/2 oz. fresh lemon juice 1/2 oz. high-quality grenadine Place all of the components i…

The stiff cocktail comes from 1930 as one in a family of hair of the dogcocktails. It's good for whatever might be ailing you. Enjoy it inmoderation. Note on the Lillet Blanc vs. Cocchi Americano, the former is sweeter andthe latter is more bitter. So choose the one that appeals to your taste.Both are generally available. 1 oz. gin 1 oz. Cocchi Ame…

Probably invented in the 1940s by Trader Vic (Victor Bergeron) or maybe inthe 1930s by Don The Beachcomber, this bracing tiki drink is perfect for ahot day at the beach. Don't be fooled by the sweet, fruity junk you find atsome bars -- made right, this is a delicious and poweful cocktail. 1 oz. amber rum 1 oz. dark rum 1 oz. fresh lime juice 1/2 oz…

This classic is the subject of much myth and tradition. It came from NewOrleans in the mid-1800s and, while originally made with cognac it now ismost commonly based on rye whisky. The recipe I'm making is an amalgam of those I reviewed. Rather than thetraditional sugar cube, I'm using simple syrup. Also, I'm leaving the lemonpeel with the cocktail …

It's Derby Day, and in honor we're going to make a Mint Julep -- theofficial drink of The Kentucky Derby. However, I do use Oregon bourbon. Thehorror. So, get our your hammer and start crushing some ice. Don't skip the garnish as it really adds to the mint character of the drink. 8 leaves of fresh mint 1 tsp. sugar 3 oz. bourbon (Kentucky, if you'r…

We come to the end of our three-part tequila series with this refresher.The crème de cassis lends it a beautiful purple color, and the ginger beergives it a zing. Next week, in the lead-up to The Kentucky Derby, we'llmake a mint julep. 1 1/2 oz. reposado tequila 1/2 oz. crème de cassis 1/2 oz. lime juice 3 oz. ginger beer In a shaker, add tequila, …

In part 2 of the tequila series, we take a trip to the 70s. It's a little alittle cheesy and not really classic, but still tasty. It might be just thething when you're tired of the mimosa at brunch. Next week we come to theend of tequila (for now) with an El Diablo. 3 oz. reposado tequila 6 oz. orange juice 2 tsp. grenadine In a glass with ice, add…

The margarita may be a common cocktail, but it often seems hard to find areally good one. We finally found a ratio of tequila/Cointreau/lime juicethat fits our taste, and I'm making that for you in this episode. This is part 1 of a three part series on tequila. Next week: TequilaSunrise. 2 oz. Silver Tequila2 oz. Cointreau or triple sec2 oz. Lime j…

First described by Charles H. Baker in 1933, this cocktail derives its namefrom the rallying cry ginned up by jingoistic newspaper owners trying toget the U.S. to declare war on Spain in 1899. Don't let the violent originsturn you off, this one is worth trying. 2 oz. whiskey3/4 oz. sweet vermouth2 tsp. Cherry Heering1/2 tsp. absintheCombine all com…

Coming out of Italy in the early 20th Century, David Wondrich has calledthis one of the world's indispensable cocktails. Next week: Remember The Maine!!!! 1 oz. gin1 oz. Campari1 oz. sweet vermouthAdd everything to a shaker, add ice and shake.Strain into a cocktail class.Garnish with an orange twist. Photos by Lisa Denkinger: See photo See photo Da…

Name for a famous French artillery piece, this gentle cocktail is perfectfor a beautiful Spring day. Feel free to substitute cognac for the gin. From the Death & Co. book1 1/2 oz. gin (or cognac)3/4 oz. fresh lemon juice1/2 oz. simple syrupChampagneShake everything except the Champagne with ice.Pour into a flute. Top with Champagne.Garnish with a l…