Cosmopolitan

Circa 1987, New York City

Before the television franchise Sex in the City in the late 1990’s made the “Cosmo” the world’s most popular cocktail, this glorified version of a vodka daiquiri had already set the bar world on fire and helped revitalize the cocktail culture. Bartender Toby Cecchini at the Odeon perfected this cocktail and really set the craze, so he is mostly credited as its creator. I find by adding two squeezed or lightly muddled lime wedges, the addition of the lime oil into the drink transports it into an otherwordly zone, adding a fresh tang, depth and nuance. Using a stronger orange liqueur like Cointreau makes the drink very strong, so be careful! Flavored vodka: I highly recommend making your own version, which you will find in our 21 recipes, otherwise Absolut Citron is the original.


Ingredients
2 Squeezed or Lightly Muddled Juicy Lime Wedges
1.5 oz Lemon Citrus Vodka
.75 oz Quality Orange Liqueur (Luxardo Triple Sec)
.5 oz Lime Juice
.25 oz Cranberry Juice (Just For Color)

Glassware
Chilled Martini/Coup Up Glass

Technique
Add Ingredients to Mixing Glass, Shake Well, Double Strain Into Chilled Coup

Garnish
Lemon Twist

The Daiquiri

Circa 1890s, Santiago, Cuba

One of the first great foreign-born cocktails that took the venerated American cocktail scene by storm at the turn of the 20th century. Rum’s immediate place at the table of whiskey and gin was quickly established. Lime juice and a slightly aged rum, a crushed lime wedge or two, a little sugar, and perfect! Feel free to add an ounce of strawberry syrup or your favorite homemade syrup, just pull back on the demerera or simple syrup in the “no frills” version below.


Ingredients
1.75 oz  Amber Rum (Jamaica’s Appleton Rum VX Works Well)
.25 oz Smith & Cross Navy Strength Rum (For A Little Tiki Funk)
1 oz Fresh Lime Juice
.5 oz Demerera Syrup/.75 oz Simple Syrup

Glassware 
Chilled Martini Glass

Technique
Add Ingredients to Mixing Glass, Add Ice, Shake and Strain Into Glass, If You Don’t Double Strain, The Cocktail Will Have Small Shards of Ice Chips Which Works Well For This Cocktail

Garnish
Floating Lime Wheel

The Gimlet (Shaken)

Circa 1850’s, England

Created by a British navy doctor, Rear Admiral Sir Thomas Desmond Gimlette, and administered to British navy officers on long journeys to combat scurvy, the gin was added to cut the tartness of the lime. Necessity is the mother of one of the cocktail kingdom’s most refreshing concoctions. Any gin one chooses seems to do the trick. Ransom Aged Old Tom Gin, Barr Hill Honey Gin or botanical forward gins make my personal favorite gimlet versions, so follow your heart! Add two dashes of orange bitters & make a delicious Bennet Cocktail.


Ingredients
2 oz. Gin
.75 oz. Fresh Lime Juice
.25 oz. Agave Syrup

Glassware
Rocks Glass/2” Cube or Martini

Technique
Add Ingredients to Mixing Glass, Add Ice, Shake Well, Double Strain Into Glass

Garnish
Floating Lime Wheel or Lime Twist
  

The Gimlet (Stirred)

Circa 1850’s, England

When one takes the time to make their own lime cordial and the gimlet cocktail is stirred, as deliciously refreshing as the shaken version is, the stirred version is simply stunning & superior. Lime cordial: grate 3 medium limes and place bits in heat resistant container. Bring just to a boil 16 oz. of fresh lime juice & 13 oz. white sugar. Transfer syrup to heat resistant container and let sit until room temperature. Strain and bottle. Refrigerate for up to one month. Because the cordial is quite sweet, we want to use a no-frills, potent 90+ proof London Dry gin that will break through the sweet.


Ingredients
2.25 oz. London Dry Gin 90+ Proof
.75 oz. Lime Cordial

Glassware
Rocks/2” Cube or Martini Glass

Technique
Add Ingredients to Mixing Glass, Add Ice, Stir 20 Turns, Strain Into Glass

Garnish
Lime Twist

Hemingway Daiquiri

Circa 1930s, Havana, Cuba

Named more in memory of the famous writer, this is truly one of the greatest riffs on the classic Daiquiri. The original is more lime forward than the one here, however this is essentially a grapefruit Daiquiri. The notes of the maraschino liqueur bring it all home.


Ingredients
1.5 oz. White Rum
1 oz. Fresh Grapefruit Juice
.5 oz Fresh Lime Juice
.25 oz Marischino Liqueur
Less Than .25 oz Simple Syrup Or Drop of Demerera

Glassware
Chilled Martini Glass

Technique
Add Ingredients to Mixing Glass, Add Ice, Shake and Double Strain Into Glass

Garnish
Quarter Size Grapefruit Peel

Hot Toddy

Circa 1700’s, Scotland

The oldest of the classics in our book, the Toddy finds its roots in the highlands of Scotland and was used for medicinal purposes, served hot in the winter and cold in the summer. While early versions of the drink called for a Single Malt Highland or Islay Scotch (which many still prefer), the popular version as of 2019 is no doubt bourbon whiskey. While I enjoy the cut of a strong rye like Rittenhouse. In my Toddy, the sweeter tones of a 90+ proof bourbon like Buffalo Trace blend more harmoniously with the lemon juice & spiced honey syrup. But feel free to experiment with your favorite base spirit—spiced rum, a blend of rums, rye whiskey, cognac, Applejack—the recipe here is fail proof.

 

Ingredients
1.5 oz. Bourborn (90+P), Brandy or Spiced Rum
.75 oz. Honey
1 Cinnamon Stick 
1 Lemon Wheel Spiked With 3 Cloves In White Rind
.5 oz. Lemon Juice
2 -3 Whole Allspice Balls, Rubbed Between Fingertips, Dropped In Glass
Star Anise

Glassware
12 oz Hot Toddy Glass or Mug

Technique
Boil Water, Add All Ingredients to a Toddy Mug.  Add Water, Tapping the Bottom of Glass with Barspoon, Stir From Bottom Up Until Honey Dissolves, Serve

Manhattan

Circa 1875, New York, NY

A lighter, 80 proof bourbon or rye is closest to the original recipe. For stronger whiskeys, try adding .25-.5 oz more of sweet vermouth for a more balanced cocktail, or keep the 2:1 ratio for a stronger cocktail.


Ingredients:
2 oz. Rye or Bourbon Whiskey
.5 oz. Innocuous Sweet Vermouth
.5 oz. Carpano Antica Sweet Vermouth
3 Dashes of Angostura Bitters

Glassware:
Rock/2”Cube or Chilled Martini Glass

Technique: 
Add Ingredients to Mixing Glass, Add Ice, Stir 20 Turns, Strain Into Glass

Garnish:
Zest of Discarded Lemon Peel, Luxardo Cherry

Margarita

Circa 1930s, Mexico

There’s a lot of fun to be had trying to tie down the origins of the margarita, but a few things are clear:  first, the drink is a natural evolution from the Brandy Daisy substituting limes for lemons and tequila for whiskey. Secondly, substituting limes for lemons might have been out of necessity, as lemons, like today, are relatively scarce in large parts of Mexico and Central America. And last but not least, it is a great drink, universally adored. This is the recipe I’ve settled on after years of experimentation & speaking to Margarita aficionados, including my many Mexican friends and acquaintances over the years. Throw in a large wedge of orange and a thick cut (plenty of seeds) jalapeno & make a “Spicy ‘Rita.”


Ingredients
2 oz. Silver Tequila (100% Agave)
1 oz. Lime Juice
.5 oz. Quality Triple Sec/Orange Curacao
Less Than .25 oz Agave Syrup, Just A Touch

Glassware
Half or Partial Salt Rimmed Highball Glass

Technique
Add Ingredients to Mixing Glass, Shake Well, Strain Over Fresh Ice in Salted Highball Glass

Garnish
Directly Across From Partially Salted Rim, Nice Sized Lime Wedge on the Rim

Martinez

Circa 1870’s, San Francisco, CA

An intermediary of the sweeter whiskey Manhattans of the day (which occasionally featured dashes of Maraschino Liqueur) and what would become the dry gin martini as we know it today. The original recipe calls for a slightly sweeter Old Tom Gin, but as long as one avoids a straightforward, no-frills London Dry Gin, any botanical type 80+ proof gin should do the trick. The original “martini” cocktail.


Ingredients:
1.75 oz Botanical Forward/Old Tom Gin
.5 oz Innocuous Sweet Vermouth
.5 oz Carpano Antica Formula Sweet Vermouth
.25 oz Maraschino Liqueur
2 Dashes Orange Bitters

Glassware:
Chilled Martini Glass

Technique:
Add Ingredients To Mixing Glass, Stir 20 Turns, Strain Into Martini Glass

Garnish:
Quarter Size Lemon or Orange Twist Rubbed Around Rim of Glass, Squeezed Over and Dropped Into Center of Drink

Painkiller

Circa 1970’s , Jost Van Dyke, British Virgin Islands

We need one rum drink here of the Tiki variety. And if we want to highlight rum’s magical pairing with coconut, we might as well choose the most popular rum drink (by far) of the Caribbean West Indies. In general, throughout the West Indies, including at the bar that created it, the Soggy Dollar Bar, this sublime & addictive cocktail is made with your generic Coco Lopez, pineapple from a can and cheap orange juice concentrate. With the ground nutmeg, who cares? It’s damn delicious. But if one takes the extra steps here and makes the easy breezy homemade coconut cream in this book, and substitutes fresh juices, you will kick the Pina Colada’s ass and your life will be changed forever! Pussers is the rum of choice, but find your own favorite rum—just make sure it is strong enough to stand up to the sweet!


Ingredients
2 oz. Pusser’s Navy Rum (95 Proof)
1.5 oz Pineapple Juice
1 oz Orange Juice
1 oz Coconut Cream
Ground Nutmeg

Glassware
Highball Glass

Technique
Add Ingredients to Mixing Glass, Add Ice, Shake Well & Strain Over Fresh Ice

Garnish
Slice of Fresh Pineapple, Ground Nutmeg

Penicillin Cocktail

Circa 2005, New York (Sam Ross)

The creation of Sam Ross, bartender legend of Milk & Honey, Pegu, and Attaboy fame. A true modern classic, a rare scotch cocktail that you can have 3 or 5 of at one sitting. A good go to when one is feeling under the weather, heat it up even! But what makes it a classic is that it’s a good go-to when one is feeling great too! The key to this drink is the balance between the fresh ginger & lemon/honey mix. If you cut the ginger cubes into .5” cubes or slightly bigger, that usually does the trick. Spice your honey syrup if you’d like and add a little wrinkle to the cocktail. You can find a recipe for “Spiced Honey Syrup” in the “21” recipes section of the book. There’s an excellent sipping scotch named Sheep Dip which is a blend of single malt scotches (mostly Laphroaig) that makes a less expensive & equally delicious alternative to the recipe’s call for a Islay (smoky & peaty) single malt scotch, which also tends to be a bit pricey.


Ingredients
.5+ Square Inch Ginger Cube
2 oz Good, Innocuous Blended Scotch
.75 oz Lemon Juice
.75 oz Honey Syrup
.25 oz Islay Single Malt Float

Glassware
Large Rocks Glass, 2” Cube

Technique
In Your Mixing Glass, lightly Muddle Ginger Cube, EXCEPT FOR .25 OZ ISLAY SCOTCH Add Other Ingredients, Add Ice & Shake, Double Strain Over 2” Cube.

Garnish
Lemon Wheel With 3 Cloves Pierced Into Rind Placed Right on Top of 2” Cube. Gently Pour .25 oz of Islay Scotch Over Lemon Slice, You Can Leave Float Right There As You Sip or Turn Lemon Over

Pisco Sour

Circa 1903, Peru

We might as well include one egg white drink on the list. A classic, and the national cocktail of both Peru and Chile, the Pisco Sour featured here is the traditional Peruvian lime juice version. You can make it without egg white, but it is a much better drink with it. Pisco is an elegant, light on the front, deep finish grape brandy with several different styles. You can’t go wrong with a “Acholado” blend of usually floral and non-aromatic grapes, but an upscale, non-aromatic single varietal “Quebranta” is my personal favorite. The interplay of tangy lime juice and bitters with the body and strength of the grape brandy along with the frothy sweetness of the egg white make for a sublime and deeply satisfying cocktail experience.


Ingredients
Squeeze One Juicy Lime Wedge Into Mixing Glass
2 oz. Pisco Brandy
1 oz. Lime Juice
.5 oz. Simple Syrup
3 Drops of Angostura Bitters

Glassware
Chilled Coup or Large Rocks Glass

Technique
Add Ingredients to Mixing Glass, Without Ice. Shake Well, Emulsifying (Frothing) The Egg White. Add Ice, Shake Well, Double Strain Into Chilled Glass

Garnish
Using A Dropper, Add 3 Drops of Angostura Bitters to Egg White Head

Sazerac

Circa 1870’s, New Orleans, LA
(Antoine Amedie Peychaud)

To discard the peel or not to discard the peel, that is the question. Find your way. If you are going to include the peel, try including peel in the actual stirring of the cocktail, like the original recipe calls for. Then leave it in drink. But the superior recipe is the discarded lemon peel!


Ingredients
Chill A Rocks Glass
2 oz. Rye Whiskey
Slightly Less Than .25 oz. Demerara Syrup
4 Dashes of Creole Bitters (or Peychauds Bitters)

Technique
Add Ingredients to Mixing Glass, Add Ice, Stir Twenty Turns, Spray Chilled Rocks Glass 3 Times w Absinthe, Using an Atomizer. Strain.

Garnish
Lemon Twist Oils on Surface of Drink, Around the Rim of the Glass, Discard

Sidecar

Circa 1918, London or Paris

The story is a U.S. Army captain at the end of WWI either in Paris or London created this masterpiece and named after the sidecar on his motorcycle. A close cousin to the Brandy Crusta, people have been known to lightly sugar the rim of the martini glass or coup, which is fun but not necessary. By substituting orange liqueur (I prefer a high proof one like Cointreau) for the sugar syrup in the original version, the indelible taste combination of brandy, orange liqueur and citrus really makes the drink come alive. The dash of simple syrup in this recipe smooths out the heat of the higher proof orange liqueur, but is definitely not a necessity.


Ingredients
1.5 oz Cognac (VS or Better, I Prefer A Dry Cognac)
.75 oz Higher Proof Orange Liqueur (Cointreau, Combier)
.75 oz Lemon Juice
Less Than .25 oz Simple Syrup, Just A Touch

Glassware
Half or Partial Brown or White Rimmed Coup, Chilled.

Technique
Add Ingredients to Mixing Glass, Shake Well, Double Strain Into Chilled Coup

Garnish
Lemon Twist

Whiskey Sour

Circa 1850’s, New York, NY

The “sour” cocktail can point to many different origins, but the drink itself was perfected by New York bartenders like Jerry Thomas in the mid 19th century. Egg white is optional, although it makes for a superior version of the drink. Egg also makes for a better red wine float, if one is making a proper “New York Sour.” Follow this recipe and add 1 oz. float of red wine for the New York version.


Ingredients
Egg White From Small to Medium Egg
1.5 oz. Bourbon
1.5 oz. Lemon Juice
.5 oz. Demerara Syrup
Club Soda

Glassware
Collins Glass/1” Cubes

Technique
Add Ingredients to Mixing Glass or Short Metal Shaker, Dry Shake Ingredients Without Ice To Emulsify Egg White In Drink, Add Ice, Shake Well. Add Club Soda, Pour Over Ice

Garnish
Spear An Orange Slice & Cherry

For New York Sour, Add 1-2 oz Red Wine Float (Gorgeous)