A classic made the way it should be. Fresh ruby red grapefruit juice over Smirnoff Vodka. Also, available with a pinch of salt, you Salty Dog.
The Boulevardier appeared in Harry’s 1927 bar guide, Barflies and Cocktails. It was the signature drink of Erskine Gwynne, expatriate writer, socialite, and nephew of railroad tycoon Alfred Vanderbilt. A perfect combination of Maker’s Mark bourbon, Carpano Antica sweet vermouth and Campari.
The cocktail was invented in 1941 by John G. Martin of G.F. Heublein Brothers, Inc., an East Coast spirit distributor, and John “Jack” Morgan, President of Cock ‘n’ Bull Products (which produced ginger beer) and proprietor of the Cock ‘n’ Bull Tavern, a bar on Sunset Boulevard in Los Angeles popular with celebrities. Martin needed to figure out how to sell Smirnoff vodka and Morgan was trying to push his ginger beer. They put the two together with lime and took a picture of it in copper mugs being enjoyed by celebrities. Ours like the original is made with Smirnoff vodka, fresh lime and house made ginger beer.
Sometimes known as the McCormick; it is named after a surgical technique of grafting monkey testicle tissue into humans. It was created in the 1920’s by Harry MacElhone, owner of Harry’s New York Bar in Paris, France. Beefeater gin, fresh orange juice, and grenadine in a glass rinsed with Pernod absinthe.
A contemporary play on classic Mexican flavors. Do Julio anejo tequila, Crème de Cassis, agave nectar and fresh lemon juice.
This pre-prohibition cocktail was named after a 1890’s opera star. Dewar’s blended scotch, fresh lemon and lime juice and topped with Barritt’s ginger beer.
A classic version of this English favorite, fresh cucumber is the key to the balance. Along with the cucumber we used Pimm’s #1, fresh lemon juice, sugar and top it off with Fever Tree club soda.
Sophia & Marcello
A contemporary Highball contributed by our friend Adam Seger. Equal parts of Hum Botanical and Campari topped with Gosling’s ginger beer.
Said to have originated during the First World War when British soldiers with their gin, longing for the Tom Collins, found themselves with all components except club soda. Since champagne was abundant they substituted the sparkle of the wine for that of the soda. Harry’s New York Bar in Paris is most commonly credited with its commercialization, while the name comes from the 75 millimeter howitzer that packed a pretty good punch as well. Plymouth gin, fresh lemon juice, sugar, and Bourillon- D’ Orleans, vouvray brut.
Dark & Stormy
While our recipe is different from the trademarked “Dark ‘n’ Stormy” that is owned by Gossling’s, we think you’ll enjoy it even more. We use Gosling’s Black Seal rum, fresh lime juice and our house made ginger beer, finished with a drizzle of molasses.
Knob Creek bourbon and Sprecher root beer.
Long Island Iced Tea
Not that frat boy favorite, but a classic highball that when made properly with premium components, it is a great cocktail. Beefeater gin, Smirnoff vodka, Cruzan aged rum and El Tesoro Platinum tequila combined with fresh lemon sour and Fentamin’s Curiosity cola.
It was purportedly invented at the Trader Vic’s restaurant in Oakland, California in 1944. Trader Vic’s rival, Don the Beachcomber, claimed to have created it in 1933. Cruzan light rum, Myer’s dark rum, orgeat syrup, Combier, and fresh lemon and lime juice. Garnished with fresh mint.
A great combination of England’s Dandelion & Burdock soda and Sailor Jerry’s spiced rum.
The first mention of the drink occurs in David Embury’s 1948, The Fine Art of Mixing Drinks, but popular opinion has it the libation was created about twenty years earlier. Beefeater gin, honey syrup, fresh lemon juice and a touch of orange bitters.
A Boston-born classic of Templeton Rye, sugar, fresh lemon and orange juice, grenadine.
Not just a rum and coke! OK, maybe it’s a rum and coke but it’s Cruzan oak barrel aged rum and Cane Sugar Cola from Mexico.
This is the recipe perfected by Ernest Hemingway at the El Floridita Bar in Havana, Cuba. Cruzan light rum, fresh lime juice, fresh ruby red grapefruit juice and Luxardo maraschino liqueur.
A drink that pre-dates Prohibition (as early as 1911), and is named for the Philadelphia men’s club of the same name, which met in the Bellevue-Stratford hotel. Hendrick’s gin, fresh lemon sour, grenadine and an egg white.
The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 Recipes for Mixed Drinks. The name comes from the pale blue color of the drink that is created by the Crème de Violette. Bombay Sapphire gin, Luxardo maraschino liqueur, fresh lemon juice, and Crème de Violette.
A great drink at the end of a meal. Templeton rye whiskey, Fernet Branca, sugar and Angostura bitter’s.
The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. We make a very clean and natural version without sugar. This gives a better balance and nicer mouthfeel. Martell VSOP cognac, Combier and fresh lemon juice
The Last Word
Arguably one of the finest cocktails to come out of the Prohibition-era. A cocktail introduced by Frank Fogarty, also known as the ‘Dublin Minstrel,’ who was very well known in vaudeville as a very fine monologue artist.” Or so wrote Ted Saucier in 1951 when introducing this drink in Bottoms Up. Four ingredients–two of them fairly exotic–working in equal parts to create perfect harmony. Plymouth gin, fresh lime juice, Luxardo maraschino liqueur and Yellow Chartouse.
From the Seelbach Hotel in Louisville, Kentucky. Maker’s Mark bourbon, Combier, Angostura bitters, Peychaud’s bitters and Bourillon- D’ Orleans, vouvray, brut.