Ingredients
Method
Ingredients
Serving: 1
Directions
☕️ COFFEE BOULEVARDIER ☕️
In a mixing glass, combine rye, Campari, coffee liqueur and sweet vermouth. Add ice and stir well to chill. Strain into a rocks glass and garnish with three coffee beans.
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🍸 SOUNDSCAPE 🎼
Credit: @anatomyofadrink
1⅔ oz. / 50 ml. gin
⅔ oz. / 20 ml. Aperol
⅔ oz. / 20 ml. fresh orange juice
⅓ oz. / 10 ml. fresh lemon juice
1–2 barspoons simple syrup
orange peel oil
.
METHOD
add all ingredients to shaker tin / shake with ice until chilled / fine strain into coupe or Nick and Nora / express orange peel oil over surface / garnish with orange twist and mint sprig
Ingredient Notes
Instructions
Mix the Margarita
Serve
Garnish with a lime slice on the rim and sprinkle a few fresh pomegranate seeds into the drink for a pop of color and flavor.
Add all ingredients to a cocktail shaker with ice, and give it a long hard shake, 10 to 12 seconds, before straining either up into a coupe or over fresh ice in a rocks glass. Garnish with a lemon peel, a lemon wheel, or nothing at all.
The Palmetto is another forgotten classic. First published in ‘The Savoy Cocktail Book’ back in 1930, the drink consists of dark rum, sweet vermouth, and orange bitters. In the simplest terms, it’s like a rum-base take on the classic Manhattan. Sweet, sugary, caramel-centric rum, sweet vermouth, and herbal, citrus, spicy bitter, what’s not to love?
1.5 ounces of dark rum
1.5 ounces of sweet vermouth
2-3 dashes of orange bitters
1. Add ice to a mixing glass.
2. Pour in dark rum, sweet vermouth, and orange bitters.
3. Stir gently to combine.
4. Strain into a chilled coupe glass.
5. Garnish with an orange peel.
Created by a bartender named Ada Coleman at London’s Savoy Hotel in 1903, the Hanky Panky is a take on the Martinez. While that iconic take on the classic Martini is made with gin, sweet red vermouth, maraschino liqueur, and orange bitters, the Hanky Panky is made with gin, sweet vermouth, and Fernet-Branca (a bitter Italian liqueur belove by drinkers and bartenders alike).
1. Add ice to a mixing glass.
2. Pour in London dry gin, sweet vermouth, and Fernet-Branca.
3. Stir gently to combine.
4. Strain into a chilled cocktail or martini glass.
5. Garnish it with an orange peel.
How to make a black negroni
Stir with ice and strain into a rocks glass with one large ice cube. Add a dash of chocolate bitters and garnish with a orange twist.
- Last Word meets Paper Plane
Ingredients
Ingredients
Directions
The Salmoncito requires no cocktail shaker or strainer; just pour everything into a tall glass, stir together, and kick back.
SALMONCITO So many of the drinks we order at bars could never realistically be recreated at home. They rely on hard-to-get spirits or time-intensive prep work that only makes sense when you’re serving hundreds of the same concoction. But every once in a while there’s a transformative idea that makes it easy for you to share a bar-worthy cocktail at your next dinner party or barbecue. And the Salmoncito, a pink riff on the classic G&T, is exactly that. Khristian de la Torre—now of the acclaimed Café Tacobar in Mexico City—came up with the drink in 2013, and it quickly became one of those insider recipes that jumps from menu to menu. As soon as Epicurious printed it, the cocktail also became a go-to among staffers and readers. Fresh grapefruit juice and bitter Campari make a classic gin and tonic taste more like everything it wants to be. The ruby red liqueur emphasizes the drink’s crisp botanical side, while the citrus amplifies its thirst-quenching quality. A fresh can of well-chilled tonic is key to lively bubbles; that bottle you opened last week need not apply.
Invented by Katie Stipe at Pegu Club NYC in 2006
Liquor.com describes this cocktail as a mix of a Hemingway Daiquiri and a Margarita, as I enjoy both of those cocktails it’s no surprise that this one went down a treat.
Ingredients
Steps
WHISKEY DAISY If you ask me, every season is whiskey sour season, but my absolute favorite time to drink one is in the depths of winter. When the sun goes down well before cocktail o’clock, the merry chatter of ice in a shaker is an especially welcome punctuation to a long day of work. And even though people tend to associate tart, frothy drinks in the sour family with warm weather (think poolside daiquiris), they’re even more delicious when made with peak season California and Florida citrus. (And a good source of vitamin C to boot.) The Whiskey Daisy is a lovely variation on the form, one that swaps in a sweet liqueur, in this case Cointreau, for some of the simple syrup used in a traditional whiskey sour. I love the way the rich orange notes round out the brassiness of the fresh lemon. And while the combination of liqueur and simple syrup makes for a supremely balanced drink, I routinely omit the latter when I don’t have any at the ready. My lazy version is decidedly more mouth-puckering, the kind of drink that makes you raise your eyebrows. But on the coldest nights of the year, it always tastes just right. —Amiel Stanek
This drink was named after the historic Manhattan hotel where a number of famous writers, artists, and actors (members of the Algonquin Round Table) gathered for lunch before Prohibition went into effect.
Ingredients
Directiions
Stir with ice and strain into a chilled coupe No garnish
