Combine all ingredients into a cocktail shaker. Shake well and strain into a chilled Martini glass. Garnish with a flamed orange twist.
45 ML CITRUS VODKA
30 ML CRANBERRY JUICE
10 ML LIME JUICE
This descendent of the classic Daisy (spirit/flavored modifier/citrus) bears a similar resemblance to a cocktail printed in the 1934 book Pioneers of Mixing at Elite Bars 1903-1933, which featured a drink made of gin, Cointreau, lemon juice, and raspberry syrup; almost exactly mirroring the flavor and color of the modern incarnation.
It really started to take shape as the modern cocktail in the mid-’80s thanks to the introduction of Absolut Citron. This citrus-flavored vodka was integral to the Cosmo as it differentiated it from its predecessors. Though this drink’s origin is often-disputed, the most recognized creation of the Cosmo is credited to Toby Cecchini, of The Odeon in Manhattan in 1987. According to Kyle Ford, a rep for Cointreau, he was “introduced to the Cosmopolitan by co-worker Melissa Huffsmith. He put a fresh spin on the known South Beach and San Francisco versions [that used Rose’s Lime Cordial].” His mix used Absolut Citron, Cointreau, cranberry juice, and fresh lime juice. And the modern day Cosmo was born. It wasn’t until the airing of Sex in the City that the Cosmopolitan really launched into pop culture icon status. In the late ‘90s and early aughts, it topped the lists of bars across the country and became synonymous with working women.
Build all ingredients in a shaker tin with ice. Shake vigorously. Strain into a well chilled coupe.
60 ML CUBAN RUM
30 ML LIME JUICE
20 ML SUGAR SYRUP
The Daiquiri’s creation is accredited to an American engineer stationed in Cuba during the years of the Spanish-American Wars named Jennings Cox (The Dickuiri). Its first incarnation was served in a champagne flute with crushed ice, hardly resembling what it’s recognized as today. But when it finally migrated into Havana, the bartenders modified the recipe into a shaken drink that was strained into the cocktail we are familiar with today. The 1920’s American Prohibition drove many a tippler to parts unknown to find a drink. Cuba was one of those destinations. It became the drink of scholars, presidents, and Nobel Prize winners for Literature, including Ernest Hemingway.
The Daiquiri doesn’t beat around the bush on what ingredients it’s made with. It is also one of the few classic cocktails not developed in the continental United States. The “Holy Trinity” of cocktail ingredients of spirit/sweetener/citrus have been wetting people’s lips for centuries and been imbibed in the Caribbean since the creation of rum.
Pack a large glass with lots of ice, add a few lime or lemon wedges and then pour in liquids.
50 ML TONIC WATER
50 ML SODA WATER
50 ML GIN
However, early immigrants struggled with the ravages of malaria in the tropical climate (not to mention scurvy during the long sea journeys). What serendipitous cure was able to ward off both of those illnesses? The gin and tonic. Back in the day, tonic water was infused heavily with quinine, an extract from the South American cinchona tree. Known among the indigenous population as the “fever tree” because its bark was able to stop chills, cinchona bark was first brought to Europe in the 1640s when it was shown to cure and prevent malaria. Tonic water thus became an essential part of Britain’s colonialism, though its taste in those days was bitter and harsh. Brits soon found that the addition of gin, sugar, ice, and citrus was the perfect way to temper the bitterness and make the cure palatable. And as a bonus, the inclusion of limes prevented scurvy. These days tonic water is much tastier, with smaller doses of quinine and more sweetening agents, but the gin and tonic is no less popular.
You might be surprised to learn that the gin and tonic has a long and complex history, Gin was claimed by many to have been invented in the 16th century in Leiden, Holland by Dr. Sylvius de Bouve, and was originally prescribed as medical treatment, thought to aid circulation. It gradually made its way to the UK, where, due in part to its low cost, it became the drink of choice. In 1857 the British Crown took over the governance of India, and more Brits began to make their way to the Indian subcontinent and other warm weather climates.
30 ML VODKA
Combine all ingredients except cola in a shaker and fill with ice. Shake well and strain into a tall Collins glass with ice. Top with cola and garnish with a lemon wedge.
30 ML BLANCO TEQUILA
30 ML WHITE RUM
30 ML GIN
30 ML TRIPLE SEC
20 ML SIMPLE SYRUP
While there is a varying story about its origin dating back to the ‘20s, the cocktail only partially mirrors what we know and drink today (and regret drinking tomorrow). Considering there is no actual tea in this recipe (even though there is virtually everything else) the cocktail gets its name from the color it derives from the combination of cola and the poor substitute for citrus that was popular at the time, sour mix; not too many bars were focusing on fresh ingredients in those days.
If there is one cocktail synonymous with aggressive drinking, it’s the Long Island Iced Tea. Love it or hate it, the LIIT is a cocktail recognized the world over. Created in the disco fueled ‘70s by Robert Butt, at the New York bar Oak Beach Inn, it contains a sampling of virtually every spirit found in a standard bar well with just enough sweeteners to help wash it down.
30 ML RHUM AGRICOL VIEUX
10 ML SUGAR SYRUP
30 ML JAMAICAN RUM
15 ML CURACAO
Shake well with crushed ice. Pour, unstrained, into a double old-fashioned glass. Garnish with a mint sprigs, lime, orange or all three.
10 ML ORGEAT SYRUP
Post World War II, interest in South Pacific culture exploded in the cocktail world, fueling the Tiki boom of the mid-century. Tiki bars popped up all over the country, each attempting to out shine one another with lavish Tiki decor, huge bowls of cocktails, tiny umbrellas in every drink, and grass skirts on pretty servers.
The most famous names to appear during this time were Don the Beachcomber in the early ‘30s and a few years later Trader Vic, the inventor of the Mai Tai in 1944. Trader Vic’s cocktail was simple and didn’t drown out the flavor under layers of fruits and aromatics. The combination of orange flavored Curaçao and a French almond flavoring (Orgeat) in this drink was deserving of a name that translates to “out of the world” in Tahitian. Aside from being the cocktail embodiment of the Tiki style, it also garnered such popularity in such a short amount of time that it used up all of the specific rum that it was originally made with (Wray & Nephew 17-year Jamaican Rum).
60 ML PLATINUM TEQUILA
10 ML AGAVE SYRUP
20 ML LIME JUICE
20 ML COINTREAU
Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim). Garnish with a lime wheel.
Even then it never really took off until 40 years later. Its sudden rise in popularity is due largely to Mariano Martinez, a Dallas restaurateur and inventor of the Frozen Margarita Machine. His business was so popular, thanks in part to the budding interest in Tex-Mex style dining, that his bartenders were cranking out over 200 blended margaritas per night with just one blender. There is no denying that the classic margarita deserves its title among the masters, but in terms of influence it doesn’t come close to the popularity, simplicity, and continuity of its frozen counterpart.
It could, and probably should, be argued that the classic margarita is more influential in the pantheon of cocktails but just bear with us here. The classic margarita, when made properly with fresh ingredients is untouchable, but it didn’t really start appearing in bars until around the 1930s.
15 ML DRY VERMOUTH
75 ML GIN
In mixing glass or cocktail shaker filled with ice, combine gin and vermouth. Stir well, about 20 seconds, then strain into martini glass. Garnish with olive and serve.
However, there are a few problems with Jerry Thomas’ story: for one, that edition was published two years after Thomas’ death. For another, the Martinez bears only passing resemblance to the Martini. Some argue that the history of the Martini name is simply a matter of branding. Martini & Rossi, an Italian sweet vermouth that was first produced in 1863, seems to be an obvious source – customers ordering a gin and vermouth concoction at a bar would simply ask for a “gin and Martini.”The final guess hazarded by amateur cocktail historians is that the Martini first appeared on the East Coast instead. New York City’s Knickerbocker Hotel was, in the early 20th century, manned by bartender Martini di Arma di Taggia. The story goes, he served a drink, a favourite of John D. Rockefeller, that blended London dry gin, Noilly Prat Vermouth, and orange bitters. Though it may sound plausible, it’s impossible to verify.
One legend has it that bartender “Professor” Jerry Thomas is the forefather of the modern Martini. During the late 19th century he was renowned around the US for his groundbreaking bartending work and flashy techniques. Thomas is especially noteworthy for publishing the first seminal cocktail manual, The Bar Tenders Guide. The 1887 ediion included the Martinez cocktail, which Thomas claimed to have invented at San Francisco’s Occidental Hotel.
45 ML WHITE RUM
90 ML SPARKLING WATER
In a tall glass, add sugar syrup and lime juice, two mint sprigs and sparkling water. Muddle gently and then add the white rum, garnish with ice cubes.
While the invasion was unsuccessful, an associate of Sir Francis Drake, named Richard Drake, created an early version of the mojito called “ El Draque “ out of aguardiente ( a crude form of rum,) sugar, lime, and mint. Others say the drink was invented by African slaves working in the Cuban sugar cane fields. The name “ mojito “ stems from the African word of “ mojo “ which means to place a little spell. In the mid-1800’s the creation of the Bacardi company bolstered the popularity of the mojito. While we may never know the true origin of the drink, the tasty combination of lime and mint is sure to stick around for years to come.
The mojito was born on the island of Cuba and is one of the nation’s oldest cocktails. The drink has a disputed history. Some say the drink was developed in the 1500’s when the famed explorer Sir Francis Drake landed in the city of Havana, in order to sack the city of its gold.
Place sugar syrup in an Old Fashioned glass. Douse with bitters and add a few drops of water. Add whiskey and several large ice cubes, stirring rapidly with a bar spoon to chill. Garnish, if you like, with a slice of orange and/or a cherry.
60 ML RYE WHISKEY
15 ML BITTERS
As early as 1806 there are references to the “Bittered Sling”, a morning tippler comprised of spirit, sugar, bitters, and water, a combination that would span centuries and be among the first to bear the name “cocktail”.
The first documented appearance of a recipe that we would recognize was introduced as the Whiskey Cocktail in How to Mix Drinks or the Bon Vivant’s Companion by Professor Jerry Thomas. This original incarnation would curl the modern mixologist’s moustache in all the wrong ways, as it was shaken and served up in a wine glass, however, gradually morphed into the more recipe more commonly known today, by the end of the 19th century.
Add the rum, coconut cream, heavy cream and pineapple juice together in a blender. Add the ice and blend for about 15 seconds or until smooth. Serve in a 12-ounce glass. Garnish with a fresh pineapple wedge and a maraschino cherry.
30 ML COCONUT CREAM
60 ML WHITE RUM
30 ML HEAVY CREAM
175 ML PINEAPPLE JUICE
The first written instance however, of Piña Colada attached to the name of a cocktail was seen in a 1922 edition TRAVEL magazine.This is where, like most cocktails, the trail gets a bit muddy. As with the Martini and a litany of other drinks, the Piña Colada, has had it’s share of claimants and, as stated before, accounts of similar drinks date back to the late 17th century. The strongest case for the modern Piña Colada comes out of the Caribe Hilton in San Juan, Puerto Rico, where long-serving bartender, Ramón “Monchito” Marrero Perez claims to have created the drink on August 16, 1954, utilizing the recently released Coco López cream of coconut. Ricardo García, another bartender at the Caribe, who claims to have come up with the recipe as a work-around during the coconut cutters’ union strike of 1954. Ramón Portas Mingot’s 1963 story stating that he came up with the drink while working at the Barrachina Restaurant in Old San Juan.
The term Piña Fria, aka “Cold Pineapple”, is a refreshment made from the juice of the pineapple” which began to turn up in United States newspapers at the beginning of the twentieth century.It is sometimes described as a pineapple-ade and an actual recipe appears in the New York Herald-Tribune in 1952.
75 ML RYE WHISKEY
In an Old-Fashioned glass (not a mixing glass; it’s part of the ritual), muddle a sugar cube with a few drops of water. Add ice cubes, whiskey and both types of bitters into a glass. Stir well and strain into a second, chilled, Old-Fashioned glass in which you have rolled around a few drops of absinthe until its inside is thoroughly coated; pour off the excess. Garnish with a lemon.
25 ML ABSINTHE
10 ML PEYCHAUD BITTERS
5 ML ANGOSTURA BITTERS
Antoine Amédée Peychaud is the man most associated with the Sazerac’s beginnings. Peychaud ran a drug store in New Orleans in the 1830’s and created Peychaud’s Bitters; an ingredient still served in Sazeracs to this day.
On top of filling prescriptions, he apparently served his customers toddies mixed with his bitters and Sazerac de Forge et Fils cognac. They became so popular that a bar called the Sazerac Coffee House started buying his bitters and pouring a blend of the Sazerac cognac, bitters, sugar, and absinthe as their signature cocktail. Eventually they purchased the rights to the bitters outright, and subbed the cognac for rye whiskey. Things got complicated for the trendy cocktail when absinthe was banned in 1912, but the Sazerac-hungry public was fine with bartenders splashing anise-flavored liqueur around their glasses in its stead. Despite the government’s shutdown of one of the Sazerac’s key ingredients, it gave the drink the official thumbs up in 2008, when it was deemed the city’s official cocktail by the Louisiana House of Representatives.
45 ML VODKA
45 ML CRANBERRY JUICE
15 ML PEACH SCHNAPPS
Add all the ingredients in a shaker. Shake, strain and pour into a highball glass. Garnish with an orange slice and cherry if you’re feeling fancy.
45 ML ORANGE JUICE
If you like fruity, easy-to-drink cocktails, Sex on the Beach should be your go-to. It’s not only easy to drink but it’s also easy to make. There are no fancy techniques or ingredients required. The only real problem with this cocktail is the name.
How in the world does such a great cocktail get such a bad name, you wonder? In Florida, that’s how. According to bartender lore, the cocktail was invented by a bartender named Ted who was working at Confetti’s Bar. Inspired by a promotion from a peach schnapps company to sell the most of this spirit, he invented a cocktail featuring it. He named it Sex on the Beach because he assumed “sex” and “the beach” were the two main reasons why spring breakers – big bar clientele in Florida – visited the state. But as with most cocktail origin stories, there are other theories about the drink’s creation. A recipe for the cocktail can be found in a 1982 American Bartenders School book, which predates the above story by five years. And they theorize that the cocktail was probably invented when a bartender combined a Fuzzy Navel with a Cape Codder. Either way, the drink is perfect for anyone with a sweet tooth.
60 ML COGNAC
Combine Cognac, triple sec, and lemon juice in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into the chilled, sugar-rimmed coupe.
20 ML LEMON JUICE
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 drink was directly named for the motorcycle attachment. 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. In early editions of MacElhone’s book, he cites the inventor as Pat MacGarry, “the popular bartender at Buck’s Club, London”, but in later editions he cites himself. Vermiere states that the drink was “very popular in France. It was first introduced in London by MacGarry, the celebrated bartender of Buck’s Club.” Embury credits the invention of the drink to an American army captain in Paris during World War I and named after the motorcycle sidecar that the captain used. Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as “the French school”. Later, an “English school” of sidecars emerged, as found in the Savoy Cocktail Book (1930), which call for two parts cognac and one part each of Cointreau and lemon juice.
60 ML SODA WATER
Add the freshly squeezed lemon juice, sugar and the gin to a highball glass and stir. Add plenty of cubed ice and stir again. Top with soda water and stir for a final time then garnish with lemon.
Here’s how it went: A man would approach his friend and ask, “Have you seen Tom Collins?” “Why no!” the second man would say. “I have never made his acquaintance.” “Perhaps you had better do so, and as quick as you can, for he is talking about you in a very rough manner — calling you hard names, and convincing people there is nothing you wouldn’t steal short of a red-hot stove.” This would upset the second man, who would stomp off to go looking for this rascal Tom Collins, but — twist! — he didn’t actually exist. It’s a pretty lame joke, but it went viral and became all the rage in New York and Philadelphia. It was so popular, in fact, that it was dubbed “The Great Tom Collins Hoax of 1874.” Eventually, one intrepid bartender, Jerry Thomas, caught on and named a drink “Tom Collins” so that if anyone came rushing into his bar seeking revenge and asking for Tom Collins, they would unknowingly have ordered a tall gin drink instead.
Most people know that a Tom Collins is a type of gin cocktail made with lemon juice, soda water, and sugar. But you probably never knew that it’s named after a really lame joke from 1874.
Add all ingredients together in an old fashioned glass and stir. Garnish with lemon slices or cherries.
30 ML LEMON JUICE
60 ML WHISKEY
10 ML EGG WHITE
15 ML SUGAR SYRUP
The year: 1792. You: a sailor crossing the Atlantic for North America. Food is dried. Water is no good. And scurvy is a constant worry. Enter, the Whiskey Sour! Although the recipe wasn’t written down until 1862 by Jerry Thomas in The Bartender’s Guide, “sours” were a basic recipe for centuries.
According to Brian Petro of The Alcohol Professor, “Vice Admiral Edward Vernon of England began mixing a few ingredients together to serve to his crew,” to help combat sea sickness, malnutrition, and scurvy. But because they didn’t want an entire ship of intoxicated sailors, they began to water it down with lemon or lime juice. While the British used Gin and Brandy, Americans favored Whiskey, and thus the Whiskey Sour was born. The original recipe from Jerry Thomas: 1 tsp powdered sugar, dissolved into seltzer, Juice of half a small lemon, 1 wine-glass of Bourbon or rye whiskey. Petro points out the egg was added as a creamy or frothy element, or for visual appeal. However, many mixologists will disagree about the use of an egg. Some will cite health warnings, and many drinkers of the Whiskey Sour may not even know it’s part of the recipe.
30 ML KAHLUA
Measure and pour vodka and kahlua into an old fashioned glass. Fill glass completely with ice and then slowly pour over heavy cream.
60 ML VODKA
The drink was conceived in 1949 when Gustave Tops, a Belgian barman, created the cocktail, along with its sister cocktail, the black Russian – sans cream – at the Hotel Metropole in Brussels in honor of Perle Mesta, then U.S. ambassador to Luxembourg.
Most obviously, Belgium is not Russia, so the drink doesn’t take its name from its country of origin. It instead inherited Russia in the name because vodka is the main ingredient. Over the next decade the White Russian spread throughout the western hemisphere, ultimately appearing in California’s Oakland Tribune on November 21, 1965. Although the cocktail had become somewhat popular, it still wasn’t highly regarded like other famous cocktails. This all changed in 1998 when the cult classic film The Big Lebowski was released and the cocktail rose to the superstardom it knows today.