maraschino cherry liqueur in the savoy cocktail book, a beloved volume that many bartenders in those days were pulling classics from. but the drink predated that book, and showed up in 1916’s recipes for mixed drinks, by german-born new york bartender hugo ensslin. that version had a ...
Recently however, the drink has been making a comeback. Thenew Clover Club establishment in Brooklynwas named after the classic cocktail, and bartenders there make the flagship drink with flourish and care as in days gone by. With the sudden resurgence of interest in old-school cocktails, perha...
Shake all ingredients in a cocktail shaker with ice. Pour, strain, and serve in a chilled coupe glass. Garnish with a cherry and/or orange slice. A final note on sour variations: The possibilities are endless and modern-day bartenders are taking full advantage of their customer’s adventurous...
Despite all the variations, many bartenders will tell you that there are a few things to avoid when making a Sazerac. To prevent a Sazerac faux pas, never shake it. Don't serve it on the rocks or in a cocktail glass, but instead, serve it in an oversize old-fashioned glass. And do...
Over the years, bartenders have riffed on this cocktail in delicious ways. Our favoriteMargarita recipesinclude fruity takes like thePomegranate Margarita, and theMeyer Lemon Margarita, as well as the ubiquitousSpicy Margarita. Get the Recipe
A Christmas Cocktail Aside from the traditional holiday recipes that have filled our glasses for generations, today’s bartenders are crafting their own modern recipes to match the holiday spirit — and creating new traditions in the process. Michael Delahunty, bartender and owner ofThe Localin Cam...
Why Are There So Many Mai Tai Recipes? After its creation, it didn't take long for the mai tai to surpass the zombie cocktail as "the" drink to order at America's tiki bars. The owners and bartenders of these tropical-themed establishments were notorious for guarding recipes against compet...
Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. What a picture that makes. Relief teams of cocktail shakers making drinks for the clamering crowd. Who knew? Over the years since ...
These drinks are what put vodka on the map here in the States. Their bright taste (and the fact that they're easy to drink) make them a favorite for many—especially when served in their (correct) copper cup. Want to mix up your own?Google now lets you pull recipes straight from y...
There’s a straightforward answer to this one.A dry martini should be stirred.All bartenders know this rule: if a drink contains only alcohol, it should be stirred with ice. Why? Shaking in a cocktail shaker dilutes the drink with melting ice. This technique is used mainly forsour cocktai...