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Attention
- equal parts .75 oz tanqueray, dolin dry vermouth, la muse verte, creme de violette
- served in coupe, no garnish
- "adult licorice in a cocktail"
- from hugo r enslins "recipe for mixed drinks" 1916-compiled list of all the standard mixed drinks in NYC at the time
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Bamboo
- 1.5 oz dolin sweet vermouth, 1.5 ox lustau fino sherry, 1 dash angostura bitters
- serve in coupe no garnish
- "sweet, simple, summery, and delicious"
- from hugo r enslins "recipe for mixed drinks" 1916-compiled list of all the standard mixed drinks in NYC at the time
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Between the Sheets
- .75 oz Hardy VS cognac, .75 oz el dorado white, .75 oz pierre ferrand dry curacao, .5 oz lemon juice
- served in chilled coupe & garnished w/ twist
- "very lemony&refreshing, w/ dry finish"
- attributed to Harry MacElhone, owner of Harry's New York Bar in Paris (early 1930s)
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Bittered Ginsling
- Plymouth gin, lustau cream sherry, lemon juice, simple syrup, bitters, splash club soda
- served in Collins glass with a twist
- one of the original categories of cocktails from the 1800's
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Brown Derby
- four roses bourbon (private label), fresh grapefruit juice, honey
- served in chilled coupe
- named after famous hollywood restaurant, first published in the 1930s
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Cafe Kirsch
- Cherry Heering (danish cherry liqueur), luxardo amaretto, egg white, french press cold coffee
- served in coupe
- adapted (heavily) from Harry Craddocks "the savor cocktail book " 1930
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Dandy
- rittenhouse rye, debonnet rouge (wine based aperitif), cointreau, angostura
- serve in coupe w/ lemon & orange twist
- adapted from Harry Craddocks "the savor cocktail book " 1930
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Hundred Percent (the) Cocktail
- swedish punsch (batavia arrack- smokey Scandinavian spirit distilled from fermented sugar and rice, similar flavors to a darker rum) fresh orange & lemon juice, grenadine
- served in chilled coupe w/ orange twist
- adapted from Harry Craddocks "the savor cocktail book " 1930
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Inimitable
- Hayman's old tom, peychaud bitters, lemon juice, sugar, splash of water, ice
- served in bucket glass
- final product is a light pink "simple and refreshing cocktail"- very similar to an old fashioned
- from George J Kappeler's "Modern American Drinks" 1900
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Martinez
- Hayman's Old Tom, dolin rouge vermouth, luxardo maraschino, orange bitters
- served in coupe
- grandfather of the martini, invented at the occidental hotel in San Francisco in 1862
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Rickey
- Green Hat Gin or Four Roses Yellow Label half a lime, fever tree soda water
- served in AP glass w/ cubed ice
- native to DC, invented @ Shoomakers Bar in 1883
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Saltire (Rickey)
Edinburgh Gin, Drambuie, Fresh lime, Heather Essence, Fever Tree soda
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Royal Bermuda Yacht Club
- Mt Gay Black Barrel, cointreau, falernum (sweet syrup used in tropical drinks- almond, ginger, cloves, vanilla, lime, alspice), fresh lime
- served in coupe
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