AMERICANO Pre dinner (old fashioned glass)
The Americano is a gentle introduction to the unusual, bitter taste of Campari. A true classic cocktail, it was first served in the 1860's at Garspare Campari's bar in Milan, Italy. The Americano was originally name the Milano-Torino because of the origins of it's ingredients, but was later renamed because of its popularity amongst American tourists during Prohibition. This cocktail with it's acquired taste was also the first cocktail ordered by James Bond in the first novel, Casino Royale, the Vesper Martini (or the manner in which it was ordered) overshadowed the Americano in the books and movies.
DAIQUIRI Pre dinner (cocktail glass)
It is widely known that Ernest Hemingway enjoyed a drink or two and that he was quite picky about what he was drinking - he definitely had his preferences and the Daiquiri was one of them. In 1921 Contstanino Ribailagua, of El Floridita in Havana, created this variation in honor of his Daiquiri-loving regular. At the bar it was often served frozen and that's easy to do, just add 3/4-1 cup of ice to a blender. For Hemingway himself the Hemingway Daiquiri (or Papa Doble) was served without sugar and is almost always printed that way although most people prefer the sweetness.
BRONX Pre dinner (cocktail or martini glass)
The Bronx, essentially a Perfect Martini with a healthy supply of orange juice. It's a spectacular drink that was a hit before Prohibition. Created by Johnnie Solon at the Old Waldorf Astoria around the turn of the 20th century, the Bronx is the product of a bar challenge. The Old Waldorf-Astoria Bar Book (A.S. Crockett, 1935) has the full story right out of Solon's mouth...
According to Solon the Duplex was one of the popular drinks at the bar, and one day while making one a waiter came back from a table with a message: "Why don't you get up a new cocktail? I have a customer who says you can't do it." Inspired by the Duplex, Solon says, "...a thought came to me. I poured into a mixing glass the equivalent of two jiggers of Gordon's Gin. Then I filled the jigger with orange juice...Then into the mixture I put a dash each of Italian and French Vermouth, shaking the thing up."
Back in the day of the Bronx orange juice cocktails were a hit and, as Crockett points out, many were not distinguishable from one another, especially by the home bartender during the late "Doubtful Drink Era." You may have been served a "Bronx" but it could have been, in reality, an Adirondack, Orange Blossom (No. 1 or 2), or an Eddy. But one thing was for sure: "As a rule, the Orange Juice, at least, was the "real stuff." Fresh OJ was essential during the era, so much that after the Bronx rose to it's pre-Prohibition fame, the Waldorf was using a case of oranges a day.
KIR Pre dinner (flute or wine glass)
If you like berry flavored cocktails this classic is a great choice. The Kir became popular in French cafes in the middle of the 19th century and was further popularized by Felix Kir after World War II. The then mayor of Dijon in Burgundy, France, served the drink often to promote his region's fine products (wine and creme de cassis). The name Kir has been associated with the drink ever since. There are also many variations of this wine cocktail (see below), each unique but carrying on the Kir tradition. The choice of white wine is something of personal taste; dry wines are preferred, Chablis is great.
MANHATTAN Pre dinner (martini or cocktail glass )
One of the finest and oldest cocktails. The Manhattan was the first cocktail that used vermouth as a modifier. As with a Martini, there are slight variations of the drink that are a matter of preference (see the list below).
I had been under the impression for the longest time that a Manhattan used Canadian whiskey (as I'm told many others are) but after a few traditionalist Manhattanite's comments and a couple of drinks I'm convinced that rye whiskey makes the best Manhattan. After all, it was the original whiskey used for the drink.
MARGARITA Pre dinner (cocktail glass)
Everyone knows the Margarita, that refreshing drink that can be made in so many ways, take on many personalities and the must have summer cocktail. The Margarita is one of the most popular cocktails in North America and shows no signs of slowing down. There are a number of variations to the Margarita, so you're sure to find one that is just right for you. There are three basic ways you can serve this cocktail: neat (as in this recipe), on the rocks, or frozen. The next question is, salt, sugar or nothing on the rim of your glass. The possibilities really are endless.
MARTINI ( DRY ) Pre dinner ( martini glass )
Thousands of cocktails have been created since the first drink was mixed, but only a few have stood up to the test of time. From the 18th century Mint Julep and Eggnog to the Prohibition era Hurricane and Deauville Cocktail, these classics are just that, classic. Many of these cocktails are still our favorites, are often called out in bars and will likely never be replaced.
In compiling this list I've done my best to collect those recipes developed between the 1700's and the 1930's. However, many of the drinks' stories are disputed, some are rumors and some are just the current cocktail community's best guesses thanks to diligent research. Then again, there are many cocktails which should be included here but the stories of their creators or a clear reference to the dates they were created is not available.
MARTINI ( PERFECT ) Pre dinner ( martini glass )
The traditional Martini connoisseur will tell you that this variation of the Martini is anything but "perfect" but the name is what it is. However, this is a very good drink and a nice alternative for any Martini lover when they want something just a touch sweeter. Perfect Martinis vary from classic Martinis by using equal amounts of dry and sweet vermouths.
MARTINI ( VODKA ) Pre dinner ( martini glass )
The herbal flavors of coriander shine in this cocktail which features Square One Organic Vodka. The Coriandrum uses a simple coriander-flavored nectar by infusing agave nectar with coriander seeds. Simple syrup can be used in place of agave nectar, but it produces a sweeter cocktail that is almost too sweet.
GIBSON Pre dinner (martini glass )
Sometime in the 1930's a magazine illustrator named Charles Dana Gibson asked Charlie Conolly at New York's Players Club to make "something different" so Conolly used a cocktail onion to garnish a Martini and the resulting drink has come to be known as a Gibson.
This is the story you'll find in almost every cocktail reference to the Gibson, yet, there is another one that dates 40 years prior to this. Charles Pollok Gibson of San Fransisco recently wrote me to tell his family's story of the creation of the Gibson. His father's great uncle, Walter D K Gibson, was the real genius behind the onion-garnished cocktail and made the first Gibson sometime around 1898 at the Bohemian Club in San Francisco. Here is Charles' account of his family's cocktail history in his own words...
"The story goes that WDK Gibson objected to the way the bartender at the Bohemian made martinis. He preferred them stirred, and made with Plymouth Gin. He also believed that eating onions would prevent colds. Hence the onion. In his version--which I've not seen in later bar books, a twist of orange was held over the glass so that a bit of the oil would fall on the top. The original Gibson--as with all martinis--was also sweeter before the first world war, with about a 1/4 vermouth.
WDK died in 1938. I remember that here in San Francisco in my childhood (the '60's) my grandfather and all the old crowd spoke of the Gibson as being created here and by Walter Gibson, who was the brother-in-law of the "Sugar King" JD Spreckels. The first reference I have seen to it in a bar book was in one printed about 1911."
"...Unfortunately, I didn't know WDK Gibson myself but all those who did, my grandfather and my father and uncle remembered him well and the fact that he invented the Gibson. He used to drink them until he died in 38; and during prohibition his wife whose sister was Lillie Spreckels, insisted that the gin be prepared specially at home lest an inferior quality slip in. Alas I have no idea what her recipe was."
So there you have it right from the source (or fourth generation from the source, at least). The Gibson was invented by Walter D K Gibson in San Fransisco in the late 1800's. And what about the famous magazine illustrator, Charles Dana Gibson, who is attached to this cocktail? We may not know how he claimed this fame in particular, but we do have his sensuous "Gibson Girls" to enjoy even if we take the cocktail away from him.
What a rich family history and great story to pass along. Thank you Charles for setting the story (and me) straight.
An interview with Allan P Gibson was published by Charles McCabe of the SF Chronicle in the 1970's about his great uncle and the Gibson. This interview can now be found in McCabe's book The Good Man's Weakness (Chronicle Books, 1974).
NEGRONI Pre dinner ( old fashioned glass )
Campari is the key to this great short gin cocktail that makes a great aperitif. The Negroni can be an acquired taste that some people love while others hate it. It is widely believed that this drink was created and named for Count Cammillo Negroni in the 1920's when he ordered an Americano with gin at Cafe Casoni in Florence, Italy. The Negroni can also be shaken and served in a cocktail glass with a lemon twist.
OLD FASHIONED Pre dinner ( old fashioned glass )
The Old-fashioned is a classic whiskey cocktail that has been served since around 1880 at the Pendennis Club in Louisville, Kentucky and is (disputedly) the first drink referred to as a cocktail. It is the perfect ideal of what a cocktail should contain: a spirit, a sweet, a bitter, a sour and water. Typically, the Old-fashioned is made with bourbon, however you can experiment with other types of whiskey for an equally excellent drink. Have a light old-fashioned with Canadian whiskey or one that's more sour with a Tennessee whiskey. Club soda is often used to top off this drink, but this is not a traditional method.
PARADISE Pre dinner (cocktail glass)
The Paradise is one of the lesser known classic cocktails that has long been a favorite aperitif. Where the Martini is dry the Paradise is sweet and fruity and a nice precursor to summer dinners. If you can use fresh squeezed orange juice to compliment the gin. And, for the gin a London dry like Martin Miller's is perfect. This is the neat version of the drink, but a Paradise shooter is also pretty popular.
ROB ROY Pre dinner ( cocktial glass )
The Rob Roy is the Scotch whisky version of the Manhattan and is sometimes referred to as a Scotch Manhattan. It was named after Robert Roy MacGregor, the Scottish Robin Hood of the 18th century. Like the Martini and Manhattan, the Rob Roy can also be made dry or perfect.
ROSE Pre dinner ( cocktail glass )
Interestingly the Rose is an obscure cocktail deemed worthy to be on the IBA's list of official cocktails. The only reference to a Rose cocktail in my library is in the Old Waldorf-Astoria Bar Book, which refers to a drink of Grand Marnier and dry gin, stirred. There is a brandy base in all the Rose recipes. What is sometimes called the French version is typically seen with cherry brandy like the recipe below and the English Rose (more popular in bartending guides) employs the apricot variety. Still, some recipes (like the IBA) skip the gin altogether.
WHISKEY SOUR Pre dinner (old fashioned or cobbler glass)
The Whiskey Sour is probably the most popular of all the sour drinks and rightfully so, it is a great cocktail. It is sour, yes, but the sweetness of the bourbon and simple syrup offset any tartness, especially the sweeter bourbons like Maker's Mark. Fresh lemon juice is key for the best Whiskey sour and the choice of bourbon will create a different cocktail from brand to brand. You can also switch the base liquor to create Gin, Rum and Brandy Sours, but the Whiskey is the one that should undoubtedly be added to your drink repertoire.
BRANDY ALEXANDER After dinner (cocktail glass)
The Brandy Alexander is a luxurious, creamy cocktail that has seen popular throughout the 20th Century. This is the Brandy version of the gin-based Alexander cocktail, it's warmer and silkier and absolutely perfect for winter afternoons. The Brandy Alexander is also a luscious after dinner drink that pairs best with chocolate desserts.
BLACK RUSSIAN After dinner (old fashioned glass)
The Black Russian is a simple vodka and coffee liqueur drink. This popular lowball is known throughout the world and is so popular that it (and the White Russian) should be one of the first that every aspiring bartender should memorize. Experiment beyond the common coffee liqueurs like Kahlua to create different tastes. One like the creamier Cafe Boheme paired with 42 Below's Manuka Honey vodka is a great match for a nightcap or an after dinner drink.
WHITE RUSSIAN After dinner ( old fashioned glass)
The White Russian is a drink everyone should know. It's a simple, creamy vodka mixed drink with a nice coffee flavor that makes a great after dinner sipper. If you skip the cream you'll have a Black Russian, give the White Russian a shake at the end and you have a Dirty Bird, add amaretto and you have a Roasted Toasted Almond. The related drink list to the White Russian is almost endless.
FRENCH CONNECTION After dinner ( old fashioned )
The French Connection is a relatively simple, somewhat common mixed drink that makes a stunning after dinner drink or nightcap. The Cognac adds warmth to the chilled drink and the flavor mixes nicely with a quality amaretto liqueur. Drinks as simple as this depend more on high-end spirits than those with more mixers, so do yourself a favor and choose a nice Cognac (VSOP , XO or older) and amaretto (ie. Di Saronno, Gozio). There is also a French Connection #2 and a French Connection Coffee.
GOD FATHER After dinner ( old fashioned glass )
One could make the connection between The Godfather movies and this drink which uses the sweet Italian liqueur, amaretto, and the robust, hard flavors of a smooth Scotch. Appropriately, the Godmother is a little softer with vodka. I like this one because it is a slightly more complex Scotch on the rocks but it doesn't ruin or overpower the whisky.
GOLDEN CADILLAC After dinner (cocktail glass)
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
Developed in the 1970's, the Golden Cadillac's key ingredient is Galliano. It adds a distinct taste of over 30 rich flavors including anise seed and vanilla to the rich creamy Martini. The Golden Cadillac is also a fantastic dessert cocktail that pairs nicely with almost any sweet dessert, especially those with chocolate.
GOLDEN DREAM After dinner (cocktail glass)
Pour all ingredients into shaker filled with ice. Shake briskly for few seconds. Strain into chilled cocktail glass.
A Golden Dream is just that, a dream. It's a creamy martini flavored with orange and just a hint of spice via the Galliano. You can also skip the cream and blend the other ingredients with ice cream for a frozen treat. Both versions are a fantastic dessert drink option.
GRASSHOPPER After dinner (cocktail glass)
One of the great things about the Grasshopper is that you can easily experiment with the ratio of the creme de cacao and menthe to find a combination that fits your taste. And whatever that may be, this Martini is a fantastic dessert cocktail and can be served on the rocks for the equally great Peppermint Patty. The suggestion of white and green liqueurs creates a beautiful, pale cream cocktail. However if you use either the brown (cacao) and white(menthe) a drink with a different look is made.
PORTO FLIP After dinner (cocktail glass)
The Porto Flip is a common "flip" drink with a brandy and ruby, or red, port base. Flips were once very popular, but lost some of their appeal in the late 19th Century. When shaking this cocktail (or any with egg for that matter) you'll want to put some extra effort into the task to ensure everything is properly mixed. Some recipes call for 3/4 oz cream and 1/2 tsp powdered sugar to be added. This will make the Porto Flip even creamier and is a matter of personal choice.
RUSTY NAIL After dinner ( old fashioned glass)
Traditionally, this cocktail is made with blended Scotch, personally Glenlivet 15 year single malt is my Scotch of choice. Experiment with different types of Scotch and add just enough Drambuie (a Scotch-based liqueur) to flavor the scotch without destroying it's distinct personality.
BELLINI Long drink ( flute )
The Bellini is a peachy version of the Champagne Cocktail and makes a great brunch cocktail. The story behind the drink is that is was created in the 1930's or 40's at Harry's Bar in Venice, Italy by bartender Giuseppe Cipriani and was named after a favorite painter, Giovanni Bellini. Originally, the Bellini was intended to use sparkling Italian wine and is still made that way in Italy, elsewhere it is often made with Champagne. Also, try the mocktail version, the Baby Bellini.
BRANDY EGG NOGG Long Drink (highball)
A rich holiday treat. There are many variations to the recipe for eggnog, this particular recipe is a quick, shaken version. If you order eggnog at the bar or lounge, this will most likely be the version that will be made. You can also use an egg substitute, but a real egg is preferred. Which ever you choose, shake this cocktail more than you normally would to ensure all the ingredients are well mixed. Find more eggnog recipes.
BUCK'S FIZZ Long drink (flute)
The Buck's Fizz is similar to the popular Champagne cocktail, the Mimosa. The difference between the two is that in this drink there is no triple sec, or orange liqueur and the ratios are reversed. It will make a simple, yet elegant brunch cocktail and is also perfect for celebrating any special occasion for which plain Champagne just will not do. If you prefer a dry sparkling wine will also work well in the Buck's Fizz.
MIMOSA Long drink (flute)
The Mimosa is a very simple, yet delightful, cocktail that makes an excellent brunch cocktail. You can vary this recipe a little by adding a splash of grenadine, adding a little Cognac or substituting Grand Mariner for the triple sec. However you decide to mix up the bubbly here, it will be a sure hit anytime you entertain.
BULL SHOT Long Drink (highball)
The Bull Shot is a drink for acquired tastes, one that you will either love or hate. Personally I can't get into this one, but some people swear by it. There is a lot of beef bouillon in the Bull Shot and you can use your sauces and spices to adapt it to your personal taste. Amazingly enough some people will also serve this drink warm, sort of like sipping on a mug of spiked soup.
CHAMPAGNE COCKTAIL Long drink (flûte)
The bitters and brandy bring a refreshing warmth to the bubbly. Choose a good Champagne for this drink because it contributes the majority of the flavor and the better tasting Champagne, the better the cocktail will be. For this and all Champagne cocktails, add the Champagne last, right before serving for the best results and the best looking dissolving sugar cube effect.
JOHN COLLINS Long drink ( highball )
A tasty bourbon sour that makes a great summer evening drink. There are a couple of versions of this drink. The one that uses sour mix is most often made in bars as a matter of convenience. Replace the bourbon with gin for a Tom Collins.
GIN FIZZ Long drink ( highball )
Shake all ingredients with ice cubes, except soda water. Pour into highball glass. Top with Soda water.
This classic mixed drink is much like a New Orleans Fizz. The Gin Fizz has a very light sour citrus flavor unlike the orange of the New Orleans version.
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