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Gin

Gin--an anglicism of genever, the Dutch word for juniper--is made by flavoring a neutral grain spirit with juniper and other botanicals, such as orange peel and lemon peel, coriander, angelica, orris root, cardamom, grains of paradise, cubeb berries, almonds, and cassia bark. English gin evolved from Dutch genever into three prominent styles (in chronological order): Plymouth, Old Tom and London Dry. After years of declining sales beginning in the 1960s, the release of non-juniper-dominant gins, beginning with Bombay Sapphire in 1987, has renewed consumer interest in the category.

Types & Derivatives

Genever
Genever, is produced in three styles: jonge, oude, and korenwijn. Genever distilled from grain only is labeled graanjenever. Jonge genever, introduced in the 1950s, contains more grain than malt and resembles modern vodka. Oude genever is produced by blending malt wine, an aromatic pot- and column-distilled concentrate from rye, wheat, barley, and sometimes corn with a highly rectified spirit and a botanical distillate prepared with juniper, angelica, coriander, licorice, and hops. Korenwijn (“cornwine”) is an 18thcentury style genever that is traditionally matured in used oak casks and contains between 51 and 70 percent malt wine and no more than 20 grams per liter of sugar. -- Anchor Genevieve • Bols

Plymouth Gin
During the 18th and 19th centuries, the British Royal Navy stocked Plymouth gin for their crews. Coates & Co. is the only company that still produces Plymouth gin, a protected appellation. Plymouth gin is distilled with seven botanicals in England’s oldest working distillery, according to the original 18th-century recipe, and rectified with water from the local Dartmoor reservoir. -- Plymouth

Old Tom Gin
is often described as the link between Dutch genever and London Dry gin; but it’s hard to imagine what the spirit tasted like, given the variety of recipes and techniques used to produce it during its heyday in the 19th century. Whether pot-distilled, as it was before the invention of the column still in the 1820s, or column-distilled, as it was when the technology became available, Old Tom gins were flavored with juniper and sweetened with sugar. A handful of modern producers offer renditions of the early style (Ransom) and the modern, more rectified style (Hayman’s). -- Hayman’s • Ransom

London Dry Gin
Each house, which need not reside in London, employs a unique botanical recipe and distillation technique. Some distillers add the botanicals and spirit to the kettle, while others suspend the botanicals over the boiling pot, infusing the steam before it condenses. By law, no artificial flavoring is permitted and nothing can be added after distillation except spirit of the same standard, water and .5 gram of sugar per liter. -- Beefeater • Beefeater 24 • Berkshire Mountain Distillery Greylock • Tanqueray

New Western Dry Gin
New Western Dry Gin, a description coined by Aviation Gin founder Ryan, is a category that emerged around the turn of the 21st century, following the success of subtly flavored gins such as Bombay Sapphire. New Western producers choose a neutral, not necessarily grain-based, spirit, and tend to work with a handful of botanicals that originate from the region where the gin is distilled. Juniper must remain dominant in all dry gins to achieve definition. Gins of this style allow other botanicals to share the spotlight. -- Aviation • Hendrick’s

Aquavit
Aquavit production is similar to gin. Caraway, dill, fennel, citrus peel, anise, and other botanicals are macerated in high-proof neutral spirit, then distilled in a pot still. The resulting distillate is blended with a neutral grainor potato-based spirit and bottled or aged in-barrel. Aquavit produced in Denmark and Sweden is traditionally not aged, while Norwegian aquavit, produced from a potato-based spirit, is aged in former sherry casks. -- Krogstad • Linie

Cocktails

Abreviation Key
bs. -- Barspoon
cp. -- Cup
ds. -- Dash
dp. -- Drop
wh. -- Whole
l. -- Liter
lb. -- Pound
oz. -- Ounce
ts. -- Teaspoon
tb. -- Tablespoon

20th Century

This cocktail was credited to C. A. Tuck and named after the 20th Century Limited luxury train that traveled between New York City and Chicago from 1902 to 1967. -- W. J. Tarling, Café Royale Cocktail Book, 1937

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- White Crème de Cacao
  • 0.75 oz. -- Lillet Blanc
  • 0.75 oz. -- Lemon Juice

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Albert Mathieu

In 1802, Albert Mathieu, a French mining engineer, proposed a tunnel under the English Channel that eventually led to the Chunnel that now connects England and France. -— Kevin Martin, Boston, 2009

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Lillet Blanc
  • 0.75 oz. -- Green Chartreuse
  • 1.00 bs. -- Elderflower Liqueur
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Archangel

Michael and Richie named this cocktail after the Archangel Gabriel following a spirited conversation about Argentinean soccer legend Gabriel Batistuta. -- Michael McIlroy & Richard Boccato, New York, 2006

Ingredients

  • 2.25 oz. -- Gin
  • 0.75 oz. -- Aperol
  • 2.00 wh. -- Cucumber Slices

Instructions

  1. Muddle the cucumber and Aperol in a mixing glass
  2. Add gin and ice, then stir
  3. Fine-strain into a chilled coupe
  4. Garnish with a lemon twist

Astoria Bianco

An Astoria cocktail variation created by Jim Meehan at Gramercy Tavern in 2005

Ingredients

  • 2.50 oz. -- Gin
  • 1.00 oz. -- Bianco Vermouth
  • 2.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice and strain into a chilled coupe
  2. Garnish with an orange twist

Aviation

It’s thought that this azure-colored drink, created during the dawn of commercial aviation, may have been named after the ships that flew above the clouds. -- Hugo Ensslin, Recipes for Mixed Drinks, 1916

Ingredients

  • 2.00 oz. -- Beefeater Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Maraschino Liqueur
  • 0.25 oz. -- Crème de Violette

Instructions

  1. Shake with ice and strain into chilled coupe
  2. Serve without a garnish

Berlioni

Gonçalo created this Negroni variation, inspired by Chad Solomon’s Cynar-accented Bensonhurst, in 2004, while working at the Victoria Bar in Berlin. -- Gonçalo de Sousa Monteiro, Berlin, 2004

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Cynar
  • 0.50 oz. -- Dry Vermouth

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled rocks glass filled with one large cube
  3. Garnish with an orange twist

Bee's Knees

In the 1930, when Frank Meier was tending the Ritz bar in Paris and creating simple, sophisticated cocktails like this one, calling something the Bee’s Knees was quite a compliment. -- Frank Meier, The Artistry of Mixing Drinks, 1937

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.75 oz. -- Honey Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Bijou

French for “jewel,” some believe the colors of the three primary ingredients represent precious stones: gin (diamond), sweet vermouth (ruby), and Green Chartreuse (emerald). -- C. F. Lawlor, The Mixicologist, 1895

Ingredients

  • 1.00 oz. -- Gin
  • 1.00 oz. -- Sweet Vermouth
  • 1.00 oz. -- Green Chartreuse
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled coupe
  3. Garnish with a cherry and a lemon twist

Blackbeard

When Daniel Eun ended up with more blackberries on his chin than in his mouth during recipe testing, the staff at PDT titled it the Blackbeard. -- Daniel Eun, Summer 2008”

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Aquavit
  • 0.75 oz. -- Pineapple Juice
  • 0.50 oz. -- Lemon Juice
  • 0.50 oz. -- Agave Syrup
  • 4.00 wh. -- Blackberries

Instructions

  1. Muddle the blackberries in a shaker without ice
  2. Add the rest of the ingredients and dry-shake
  3. Pour unstrained into a chilled rocks glass filled with pebble ice
  4. Garnish with a mint sprig

Black Thorn (British)

The sloe berries used to produce Plymouth Sloe Gin are harvested from blackthorn bushes that grow uncultivated throughout England. -- The Sideboard Manual, 1900

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Sloe Gin
  • 0.75 oz. -- Sweet Vermouth
  • 2.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Black Thorn Rose

To enhance the primary botanical in Hendrick’s Gin, David came up with this roseaccented variation on the classic that employs Lillet Rouge, Dubonnet’s Bordelaise brethren. -— David Slape, Spring 2009

Ingredients

  • 2.00 oz. -- Gin
  • 0.50 oz. -- Sloe Gin
  • 0.50 oz. -- Lillet Rouge
  • 1.00 bs. -- Rose Syrup

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled coupe
  3. Serve without a garnish

Bohemian

Ingredients

  • 1.00 oz. -- Gin
  • 1.00 oz. -- Elderflower Liqueur
  • 0.75 oz. -- Grapefruit juice
  • 1.00 ds. -- Peychaud's Bitters

Instructions

  1. Shake all ingredients together with ice
  2. Strain into a chilled Martini glass
  3. Serve without a garnish

Bronx

The Bronx was named after the zoo, not the borough, and was one of the most popular drinks of its time. -— William Boothby, The World’s Drinks and How to Mix Them, 1908”

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Orange Juice
  • 0.50 oz. -- Dry Vermouth
  • 0.50 oz. -- Sweet Vermouth

Instructions

  1. Shake with ice in a mixing glass
  2. Strain into chilled coupe
  3. Serve without a garnish

Caprice

Abe Marco and Hyman Gale imported fine wine and spirits in Chicago. Their manual includes an extensive wine and spirits overview and a fine collection of classic and unusual concoctions. -- “Hyman and Gale, The How & When, 1940”

Ingredients

  • 1.50 oz. -- Gin
  • 1.50 oz. -- Dry Vermouth
  • 0.50 oz. -- Bénédictine
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Cherry Lime Rickey

Ingredients

  • 2.00 oz. -- Gin
  • 0.50 oz. -- Lime juice
  • 0.25 oz. -- Simple syrup
  • 0.25 oz. -- Maraschino liqueur
  • 2.00 ds. -- Cherry bitters

Instructions

  1. Shake with ice.
  2. Strain into a highball glass filled with ice
  3. Top with club soda.
  4. Garnish with a lime wedge and marschino cherry

Cherry Pop

Jane Danger’s cocktail goes down like soda—or pop, as they call it where she grew up in Minnesota. -- Jane Danger, Spring 2009

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Lemon Juice
  • 0.50 oz. -- Maraschino Liqueur
  • 0.50 oz. -- Simple Syrup
  • 3.00 wh. -- Cherries, pitted. (reserve 1 for garnish)

Instructions

  1. Muddle 2 of the cherries with the simple syrup in a shaker
  2. Add everything else, then shake with ice
  3. Strain into a chilled rocks glass filled with pebble ice
  4. Garnish with the reserved cherry

Cloister

The Cloister reads like a cocktail compounded by a 19th-century master. Strangely, it first appeared in the 1970s. -— Thomas Mario, Playboy’s Host & Bar Book, 1971

Ingredients

  • 1.50 oz. Gin
  • 0.50 oz. Yellow Chartreuse
  • 0.50 oz. Grapefruit Juice
  • 0.25 oz. Lemon Juice
  • 0.25 oz. Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a grapefruit twist

Clover Club

A select group of journalists and socialites, collectively referred to as the Clover Club, commiserated at the Bellevue Stratford Hotel in Philadelphia from the 1880s through the 1920s. - Paul Lowe, Drinks, 1909

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Simple Syrup
  • 1.00 bs. -- Raspberry Preserves
  • 1.00 wh. -- Raw Egg White

Instructions

  1. Put all ingredients in a shaker and dry-shake
  2. Add ice and then shake again
  3. Strain into a chilled coupe
  4. Serve without a garnish

Corpse Reviver; No. 2

There were two corpse revivers listed in The Savoy Cocktail Book. This one, came with a warning: “four of these taken in swift succession will unrevive the corpse again." -- Harry Craddock, The Savoy Cocktail Book, 1930

Ingredients

  • 0.75 oz. -- Gin
  • 0.75 oz. -- Cointreau
  • 0.75 oz. -- Lillet Blanc
  • 0.75 oz. -- Lemon Juice
  • 0.10 oz. -- Absinthe (to rinse the coupe)

Instructions

  1. Shake with ice
  2. Strain into a chilled, Absinthe-rinsed coupe
  3. Serve without a garnish

Cranberry Cobbler

Cranberries are the last berries available before winter settles in in the Northeast. Michael and Jim used them to make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry. -— Michael Madrusan and Jim Meehan, Winter 2007

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Sherry
  • 0.50 oz. -- Cranberry Syrup (Recipe below)
  • 7.00 wh. -- Macerated Cranberries (3 will be used as garnish)
  • 1.00 wh. -- Orange Wheel
  • 0.25 wh. -- Lemon (wedge for Garnish)
  • 1.00 wh. -- Mint Sprig

Instructions

  1. Add the citrus, cranberries and syrup to a mixing glass and muddle
  2. Add the remaining ingredients, then shake with ice
  3. Strain into a chilled rocks glass filled with pebble ice
  4. Garnish with a mint sprig and three macerated cranberries as garnish.

Cranberry Syrup

Ingredients

  • 16.00 oz. -- Simple Syrup
  • 08.00 oz. -- Cranberries: frozen is fine

Instructions

  1. Heat the simple syrup until it almost boils, then turn the heat down to medium
  2. Add the cranberries
  3. Once the skin of the first few cranberries splits, remove from heat and allow to cool.
  4. Bottle a portion of the syrup and reserve the rest to store with the cranberries in the refrigerator.

Yield: approx. 31 oz.

Desert Rose

Artemio Vásquez created this floral gin sour for his beloved wife, Juana Rosa. -- Artemio Vásquez, Winter 2007

Ingredients

  • 2.00 oz. Rose-Infused Plymouth Gin (Recipe below)
  • 0.75 oz. Lemon Juice
  • 0.50 oz. Pear Purée
  • 0.50 oz. Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a pink rose petal

Rose-Infused Plymouth Gin

Ingredients

  • 1.00 l. -- Plymouth Gin
  • 1.00 oz. -- Dried Rosebud Tea

Instructions

  1. Combine the gin and tea in a nonreactive container
  2. Infuse for 2 hours at room temperature
  3. Fine-strain and bottle

Yield: approx. 33 oz.

Donizetti

David Slape named his cocktail after Gaetano Donizetti, a 19th-century Italian bel canto opera composer. -— David Slape, Winter 2007

Ingredients

  • 2.00 oz. -- Gin
  • 0.25 oz. -- Amaro Ciociaro
  • 0.25 oz. -- Apricot liqueur
  • 1.00 oz. -- Champagne

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled coupe
  3. Top with champagne
  4. Garnish with a lemon twist

Edgewood

According to Greg, “I thought the name was meaningful and appropriate because I had been bartending for five years and realized I was only standing at the edge of the (proverbial) woods.” -- Greg Best, Atlanta, 2006

Ingredients

  • 1.50 oz. -- Gin
  • 1.00 oz. -- Grapefruit Juice
  • 0.50 oz. -- Punt e Mes
  • 0.50 oz. -- Lillet Blanc

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a pinch of kosher salt

Ephemeral

David Shenaut created this cocktail for friend and bar regular Matthew Schuler, who brought him his first bottle of celery bitters. -- David Shenaut, Portland, 2009

Ingredients

  • 2.00 oz. -- Old Tom Gin
  • 1.00 oz. -- Blanc Vermouth
  • 1.00 bs. -- Elderflower Liqueur
  • 1.00 ds. -- Celery Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a grapefruit twist

Flora Astoria

Lindsay Nader and Anne Robinson collaborated on this flowery spin on the classic Astoria cocktail, named after the annex added to the Old Waldorf hotel in 1897. -— Lindsay Nader and Anne Robinson, Spring 2010

Ingredients

  • 2.00 oz. -- Gin
  • 0.50 oz. -- Blanc Vermouth
  • 0.50 oz. -- Dry Vermouth
  • 1.00 bs. -- Velvet Falernum
  • 4.00 ds. -- Lavender Tincture (Recipe below)

Instructions

  1. Stir with ice in a mixing glass
  2. Strain into a chilled coupe
  3. Garnish with a sprig of dried lavender

Lavender Tincture

Ingredients

  • 2.00 l. -- 100 Proof Vodka
  • 1.00 oz. -- Dried Lavender

Instructions

  1. Combine the vodka and lavender in a nonreactive container
  2. Infuse, covered, for 2 days at room temperature
  3. Fine-strain and bottle

Yield: approx. 67 oz.

Flying Dutchman

An ancestor of the Aviation Cocktail, the name references Dutch genever, not the cursed ship forever lost at sea. -- Jim Meehan, Winter 2009

Ingredients

  • 0.75 oz. -- Plum Brandy
  • 0.75 oz. -- Bols Genever
  • 0.50 oz. -- Crème Yvette
  • 0.50 oz. -- Lemon Juice
  • 0.50 oz. -- Pineapple Juice
  • 1.00 bs. -- Maraschino Liqueur

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with one brandied cherry

French 75

Named after the French 75-millimeter gun, a revolutionary piece of artillery employed during World War I. -— Judge Jr., Here’s How, 1927

Ingredients

  • 1.00 oz. -- Gin
  • 0.50 oz. -- Lemon Juice
  • 0.50 oz. -- Simple Syrup
  • 1.00 oz. -- Champagne

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Top with champagne
  4. Garnish with a lemon twist

Gimlet

The Gimlet may have been named after British Royal Navy Surgeon General Sir Thomas Gimlette, who took his scurvy inhibitor with a tot of gin. -- Harry McElhone, ABC of Mixing Cocktails, 1922”

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lime Cordial (traditionally Rose's Lime Juice)
  • 0.75 oz. -- Lime Juice

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a lime wheel

Gin Basil Smash

Ingredients

  • 02.00 oz. -- Gin
  • 01.00 oz. -- Lime juice
  • 00.50 oz. -- Simple syrup
  • 20.00 wh. -- Basil leaves

Instructions

  1. Muddle lime juice, simple syrup, and basil leaves together in a mixing glass
  2. Strain the resulting mash of ingredients into a shaker
  3. Add gin and shake with ice
  4. Strain into a rocks glass filled with ice
  5. Serve without a garnish

Gin & Tonic

Quinine, an extract from cinchona bark, was prescribed in the 19th century as an anti-malarial throughout the British colonies. To make it more palatable, it was added to fortified wines and tonic water.

Ingredients

  • 3.50 oz. -- Club Soda
  • 2.00 oz. -- Gin
  • 0.75 oz. -- Tonic Syrup (Recipe below)

Instructions

  1. Add everything to a chilled Collins glass filled with ice and stir briefly
  2. Garnish with a lime wedge

Tonic Syrup Recipe

Ingredients

  • 24.00 oz. -- Water
  • 24.00 oz. -- Superfine Sugar
  • 03.00 wh. -- Stalks Lemongrass (after being peeled and chopped, approximately 1.5 oz.)
  • 02.00 ts. -- Cinchona Bark
  • 02.00 ts. -- Lime Zest (from 2 limes)

Instructions

  1. Combine 2 cups of sugar with 2 cups of water and heat until the sugar dissolves
  2. When the syrup reaches a simmer (approx 180 °F), add lemongrass and remove from heat
  3. After 5 minutes, add cinchona bark and stir briefly
  4. After 5 minutes, add lime zest.
  5. After 5 minutes; fine strain, bottle, and store in the refrigerator.

Yield: approx. 24 oz.

Golden Star Fizz

Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, Jim Meehan combined Golden Star sparkling jasmine tea with a hint of absinthe to complement Christian Krogstad’s namesake aquavit. -- Jim Meehan, Spring 2009

Ingredients

  • 3.00 oz. -- Golden Star Sparkling White Jasmine Tea
  • 2.00 oz. -- Aquavit
  • 0.75 oz. -- Lemon Juice
  • 0.75 oz. -- Pineapple Juice
  • 4.00 wh. -- Slices Cucumber (reserve 1 for garnish)
  • 1.00 wh. -- Sprig Dill
  • 0.10 oz. -- Absinthe (to rinse the Collins glass)

Instructions

  1. Add the cucumber, dill, and juices to a mixing glass and muddle
  2. Add the aquavit, transfer all ingredients to a shaker, then shake with ice
  3. Fine-strain into a chilled, Absinthe-rinsed Collins glass
  4. Top with sparkling jasmine tea
  5. Garnish with a slice of cucumber

Grasscutter

Ingredients

  • 1 oz Gin (pref. Saint George Terroir)
  • 1 oz Shochu (pref. Saint George)
  • 1/4 oz lemon juice
  • 1/4 oz pineapple juice
  • dash ginger syrup
  • dash vanilla syrup
  • dash orgeat

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a few dashes of matcha powder

Green Deacon

This drink is based on the Rosy Deacon recipe in Jones’s Complete Bar Guide. One night, Jim served it to a friend, who suggested adding Absinthe. -- Jim Meehan, Fall 2008

Ingredients

  • 1.50 oz. -- Gin
  • 1.00 oz. -- Grapefruit Juice
  • 0.75 oz. -- Sloe Gin
  • 0.10 oz. -- Absinthe (To rinse the coupe)

Instructions

  1. Shake with ice
  2. Strain into a chilled, Absinthe-rinsed coupe
  3. Serve without a garnish

Hanky Panky

Ada Coleman, the Savoy Hotel’s head bartender from 1903 to 1926, created this drink for actor Charles Hawtrey, who said “By Jove! That is the real hank-ypanky.” -- Harry Craddock, The Savoy Cocktail Book, 1930

Ingredients

  • 2.00 oz. -- Gin
  • 1.50 oz. -- Sweet Vermouth
  • 0.25 oz. -- Fernet Branca

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Heirloom

Concord grapes reminded Johnny of the Catskills, which brought back memories of his mother’s roasted artichoke (thus the Cynar) and tomato pasta. -- Johnny Iuzzini, Fall 2008

Ingredients

  • 1.50 oz. -- Old Tom Gin
  • 0.50 oz. -- Cynar
  • 0.50 oz. -- Lime Juice
  • 0.25 oz. -- Strega
  • 7.00 wh. -- Concord Grapes

Instructions

  1. Muddle the grapes and the Strega in a mixing glass
  2. Add everything else, then shake with ice
  3. Fine-strain into a chilled coupe
  4. Top with two spritzes of diluted Aftel Anise Hyssop Essence (optional)

Henry Hudson

To commemorate the 400th anniversary of Henry Hudson’s discovery of Manhattan, Jim Meehan and Gerry Corcoran created this genever-based punch spiked with Indonesian Arrack to give you a hint of the part of the world he never reached. -- Jim Meehan and Gerry Corcoran, Spring 2009

Ingredients

  • 1.50 oz. -- Bols Genever
  • 1.00 oz. -- Chardonnay
  • 0.50 oz. -- Lemon Juice
  • 0.50 oz. -- Simple Syrup
  • 0.25 oz. -- van Oosten Batavia Arrack

Instructions

  1. Stir with ice
  2. Strain over one large cube into a chilled rocks glass
  3. Garnish with grated nutmeg

Kin Kan

“Kin kan” is Japanese for kumquat, the small, aromatic citrus fruit that is cultivated throughout Southeast Asia from autumn until winter. -- John Deragon, Spring 2008

Ingredients

  • 1.50 oz. -- Gin
  • 1.00 oz. -- Kumquat Syrup (recipe below)
  • 0.75 oz. -- Lemon Juice
  • 0.10 oz. -- Elderflower Liqueur (To rinse the coupe)

Instructions

  1. Shake with ice
  2. Strain into a chilled, Elderflower Liqueur-rinsed coupe
  3. Serve without a garnish

Kumquat Syrup

Ingredients

  • 06.00 oz. -- Kumquats
  • 16.00 oz. -- Simple Syrup

Instructions

  1. Rinse kumquats, trim off their tops and bottoms, and add to pot along with simple syrup.
  2. Bring mixture to boil, then lower heat and simmer on low heat for 30 minutes.
  3. Cover and turn off heat.
  4. Allow to cool for 1 hour.
  5. Fine-strain, bottle, and store in the refrigerator

Yield: approx. 9.5 oz.

La Louche

“Louche” means “questionable, mischievous behavior.” Consider this cocktail as its inspiration. -- Charlotte Voisey, Winter 2007

Ingredients

  • 1.50 oz. -- Gin
  • 1.00 oz. -- Lillet Rouge
  • 0.50 oz. -- Lime Juice
  • 0.25 oz. -- Yellow Chartreuse
  • 0.25 oz. -- Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Last Word

If it wasn’t for legendary barman Murray Stenson of Seattle’s Zig Zag Café, this drink might still be dwelling in obscurity. -- Ted Saucier, Bottoms Up, 1951

Ingredients

  • 0.75 oz. -- Gin
  • 0.75 oz. -- Maraschino Liqueur
  • 0.75 oz. -- Green Chartreuse
  • 0.75 oz. -- Lime Juice

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Lawn Dart

To barman Sean Hoard, nothing signifies the arrival of summer like the smell of fresh-cut grass. This cocktail simultaneously mimics the aroma and suggests a use for the field. -- Sean Hoard, Summer 2010

Ingredients

  • 1.00 oz. -- Blanco Tequila
  • 1.00 oz. -- Gin
  • 0.75 oz. -- Lime Juice
  • 0.75 oz. -- Agave Syrup
  • 0.25 oz. -- Green Chartreuse
  • 0.15 wh. -- Green Bell Pepper (aprox 5" slice)
  • 0.15 wh. -- Lime (for the wheel garnish)

Instructions

  1. Muddle the bell pepper and agave syrup in a shaker
  2. Add everything else, then shake with ice
  3. Fine-strain into a chilled Collins glass filled with ice
  4. Garnish with a lime wheel (an umbrella is nice too but optional)

Leapfrog

In The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with Hungarian Apricot Brandy and lime juice. Jim Meehan built upon that foundation, adding gin, mint, and bitters. -- Jim Meehan, Summer 2007

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Apricot liqueur
  • 0.25 oz. -- Simple Syrup
  • 2.00 ds. -- Orange Bitters
  • 6.00 wh. -- Mint Leaves

Instructions

  1. Muddle the mint leaves with the simple syrup in a shaker
  2. Add everything else, then shake with ice and fine-strain into a chilled coupe
  3. Serve without a garnish

Left Coast

This Aviation inspired cocktail, originally made with products from two great West Coast distillers, recognizes the ascent of micro-distilled spirits on America’s “left coast.” -- “—Jim Meehan, Spring 2009

Ingredients

  • 0.75 oz. -- Plum Brandy
  • 0.75 oz. -- Genevieve
  • 0.50 oz. -- Maraschino Liqueur
  • 0.50 oz. -- Lemon Juice
  • 0.50 oz. -- Pineapple Juice
  • 1.00 bs. -- Crème de Violette

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Martinez

Thanks to the efforts of bartenders such as Scotland’s Adam Elmegirab, who reproduced Boker’s Bitters commercially, drinks such as the Martinez have returned to the limelight. -- O. H. Byron, Modern Bartenders Guide, 1884

Ingredients

  • 1.50 oz. -- Old Tom Gin
  • 1.50 oz. -- Sweet Vermouth
  • 0.25 oz. -- Maraschino Liqueur
  • 2.00 ds. -- Boker’s Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Martini

Over the last hundred years, the preparation and choice of garnish of this protean cocktail has been one of the most accurate methods to measure the palate of an era. -- Frank Newman, American Bar, 1904

Ingredients

  • 3.00 oz. -- Gin
  • 1.00 oz. -- Dry Vermouth
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with either three olives on a pick or a lemon twist

May Day

The title doesn’t refer to a pilot’s plea for help; she’s talking about May 1, when you kick back and start enjoying the summer. -- Jane Danger, Spring 2009

  • 0.50 oz. -- Gin
  • 0.50 oz. -- Aperol
  • 0.50 oz. -- Lemon Juice
  • 1.00 bs. -- Simple Syrup
  • 3.00 ds. -- Rhubarb Bitters
  • 2.00 oz. -- Champagne

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Top with champagne
  4. Serve without a garnish

Melon Stand

Danger named this drink after her Minnesota dream bar, Jane’s Sweet Melon Stand. -- Jane Danger, Summer 2008

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Watermelon Juice
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Aperol
  • 0.50 oz. -- Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled Collins glass filled with pebble ice
  3. Garnish with three watermelon balls on a pick

Monkey Gland

In Cocktails: How to Mix Them (1922), Robert Vermeire attributes this unusual mix to Harry McElhone, when he was still working at Ciro’s Club, in London. -- Harry McElhone, ABC of Mixing Cocktails, 1922

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Orange Juice
  • 1.00 bs. -- Al Wadi Pomegranate Molasses
  • 0.10 oz. -- Absinthe (to rinse the coupe)

Instructions

  1. Shake with ice
  2. Strain into a chilled, Absinthe-rinsed coupe
  3. Serve without a garnish

Negroni

The combination of gin, sweet vermouth, and Campari showed up as the Camparinette and the Campari Cardinal in French and Spanish cocktail books such as Cien Cocktails and L’Heure du Cocktail before being recognized universally as the Negroni. -- J. S. Brucart, Cien Cocktails, 1943

Ingredients

  • 1.25 oz. -- Gin
  • 1.25 oz. -- Campari
  • 1.25 oz. -- Sweet Vermouth

Instructions

  1. Stir with ice
  2. Strain into chilled coupe or over ice in a chilled rocks glass
  3. Garnish with an orange twist

New Amsterdam

Manhattan was first colonized by Dutch traders, who renamed the island and surrounding area New Amsterdam. -- Jim Meehan, New York, 2006

Ingredients

  • 2.00 oz. -- Bols Genever
  • 1.00 oz. -- Clear Creek Kirschwasser
  • 1.00 bs. -- Demerara Syrup
  • 2.00 ds. -- Peychaud’s Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist

Noce Royale

Noce is Italian for “walnut” and royale, in cocktail terminology, refers to a drink topped with Champagne. -- Lindsay Nader, Fall 2009

Ingredients

  • 1.50 oz. -- Gin
  • 0.50 oz. -- Sloe Gin
  • 0.25 oz. -- Monteverdi Nocino
  • 2.00 oz. -- Champagne

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Top with Champagne
  4. Serve without a garnish

Norman Inversion

John’s first cocktail on PDT's menu was a seasonal homage to the French 75, reconstituted with dry, French sparkling cider. -- John deBary, Fall 2008

Ingredients

  • 1.00 oz. -- Gin
  • 0.50 oz. -- Apple Schnapps
  • 2.00 oz. -- Sparkling Cider
  • 0.25 oz. -- Grapefruit Juice
  • 0.25 oz. -- Simple Syrup
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Top with Sparkling Cider
  4. Serve without a garnish

Occidental

Linie aquavit is shipped from Norway, across the equator and back again in old sherry casks. Nate named this tipple after the direction of the journey home. -- Nate Dumas, Winter 2008

Ingredients

  • 2.00 oz. -- Linie Aquavit
  • 0.75 oz. -- Grand Marnier
  • 0.50 oz. -- Amaro
  • 0.10 oz. -- Fernet Branca (to rinse the coupe)

Instructions

  1. Stir with ice
  2. Strain into a chilled, Fernet Branca-rinsed coupe
  3. Garnish with an orange twist

Old Flame

Cervantes Ramirez serves this variation on Toby Maloney’s "Neptune’s Wrath" to the delight his guests. -- Cervantes Ramirez, Winter 2007

Ingredients

  • 2.00 oz. -- Gin
  • 0.50 oz. -- Green Chartreuse V.E.P
  • 0.75 oz. -- Lemon Juice
  • 0.75 oz. -- Simple Syrup
  • 1.00 wh. -- Raw Egg White

Instructions

  1. Dry-shake ingredients together
  2. Add ice, then shake again
  3. Strain into chilled egg coupe
  4. Take a deep breath
  5. Pour the Green Chartreuse into a jigger to the side of the drink
  6. Light the Green Chartreuse on fire with a match or lighter
  7. Pour over a barspoon to layer it onto the surface of the drink (You will mess this up the first dozen times you try it. However, it's totally worth it when you nail it)
  8. Serve without a garnish

Old Maid

One evening, Lynette Marrero sauntered into East Side Company Bar and requested a gin drink mixed with cucumber. Sam mixed her a gimlet with muddled cucumber and mint he dubbed the “Old Maid.” -- Sam Ross, New York, 2004

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Lime Juice
  • 0.75 oz. -- Simple Syrup
  • 6.00 wh. -- Mint Leaves (plus 1 mint sprig for garnish)
  • 4.00 wh. -- Slices Cucumber (reserve 1 for garnish)

Instructions

  1. Muddle the cucumber and mint with simple syrup
  2. Add everything else, then shake with ice
  3. Fine-strain over one large cube into a chilled rocks glass
  4. Garnish with a mint sprig poked through a slice of cucumber

Opera Cocktail

The original recipe calls for equal parts Dubonnet and gin with a splash of Crème de Mandarine. I prefer it with a little more gin. -- Jacques Straub, Drinks, 1914

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Dubonnet Rouge
  • 0.25 oz. -- Mandarin Napoleon
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

Paul's Club Cocktail

PDT's homage to Paul Ricard and Paul’s Club, the bar Jim Meehan used to manage in Madison, Wisconsin. -- Jim Meehan and Don Lee, Fall 2007

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Concord Shrubb (recipe below)
  • 0.25 oz. -- Simple Syrup

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Float .25 oz. of Ricard Pastis
  4. Serve without a garnish

Concord Shrubb

Ingredients

  • 5.00 lb. -- Crushed Concord Grapes
  • 1.00 l. -- White Wine Vinegar

Instructions

  1. Combine the grapes and vinegar in a nonreactive container.
  2. Infuse, covered, for one week at room temperature
  3. Fine-strain, bottle, and store in the refrigerator

Yield: approx. 60 oz.

Pink Lady

In the Bartender’s Book (1951), Jack Townsend said “aside from the young ladies at their infrequent soirees, the Pink Lady is drunk to some extent by the seekers of the gay life along the Great White Way.” -- Harry McElhone, ABC of Mixing Cocktails, 1922

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Applejack
  • 0.50 oz. -- Simple Syrup
  • 0.50 oz. -- Grenadine
  • 1.00 wh. -- Raw Egg White

Instructions

  1. Add all ingredients to shaker and dry-shake
  2. Add ice to shaker and shake again
  3. Strain into a chilled coupe
  4. Serve without a garnish

Primavera

Before the flowers blossom and the berries ripen, root vegetables such as fennel and celery are all you can get at the market until flowering shoots such as asparagus appear. -- Sean Hoard, Summer 2010

Instructions

  • 2.00 oz. -- Krogstad Aquavit
  • 0.75 oz. -- Cointreau
  • 0.75 oz. -- Lemon Juice
  • 2.00 wh. -- 1.50-inch Asparagus Tips
  • 1.00 wh. -- 0.25-inch Slice Fennel Bulb
  • 1.00 wh. -- 2-inch Celery Stalk
  • 0.10 oz. -- Absinthe (to rinse the coupe)

Ingredients

  1. Muddle the Cointreau and vegetables in a shaker
  2. Add everything else, then shake with
  3. Fine-strain into a chilled, Absinthe-rinsed coupe
  4. Garnish with an orange twist

Ramos Gin Fizz

The New Orleans Fizz first served in Henry C. Ramos’s Imperial Cabinet Saloon didn’t become synonymous with its creator until the early 20th century. -- George Kappeler, Modern American Drinks, 1895

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Heavy Cream
  • 0.75 oz. -- Simple Syrup
  • 0.50 oz. -- Lime Juice
  • 0.50 oz. -- Lemon Juice
  • 5.00 dp. -- Orange Flower Water
  • 1.00 wh. -- Raw Egg White
  • 1.00 oz. -- Club Soda

Instructions

  1. Add all ingredients to shaker and dry-shake
  2. Add ice to shaker and shake again
  3. Strain into a chilled Collins glass
  4. Top with club soda
  5. Serve without a garnish

Red Devil

Daniel named the drink after team Korea’s soccer fan club, the Red Devils. According to Eun, the interplay between Korean tea and Dutch gin mirrors the influence of the Dutch coaching staff on the 2002 Korean World Cup soccer team. -- Daniel Eun, Fall 2008

Ingredients

  • 2.00 oz. -- Bols Genever
  • 1.00 oz. -- Jujube Tea-Infused Vya Sweet Vermouth (recipe below)
  • 3.00 wh. -- Slices Dried Persimmon
  • 2.00 ds. -- Whiskey Barrel-Aged Bitters

Instructions

  1. Add the persimmon and vermouth to a mixing glass and muddle
  2. Add everything else, then stir with ice
  3. Strain over one large cube into a chilled rocks glass
  4. Garnish with a cinnamon stick

Jujube Tea-Infused Vya Sweet Vermouth

Ingredients

  • 1.30 oz. -- Jujube Tea
  • 1.00 wh. -- 375-ml bottle Sweet Vermouth

Instructions

  1. Combine the tea and vermouth in a nonreactive container
  2. Stir the tea until it dissolves into the vermouth
  3. Fine-strain, bottle, and store in the refrigerator

Yield: approx. 14 oz.

Rite of Spring

When ramps, the wild spring onions that sprout up in cool, forested regions of the Northeast, show up at the farmer’s market, you know that spring has officially begun. -- Don Lee, Spring 2008

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Dry Vermouth
  • 0.25 oz. -- Pickled Ramp Brine (recipe below)

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a pickled ramp

Pickled Ramps

Ingredients

  • 2.00 lb. -- Ramps, scrubbed, whiskers trimmed. (Trim those with broad leaves, leaving 1" of green)
  • 8.00 oz. -- Hot Water
  • 4.00 oz. -- Rice Wine Vinegar
  • 6.00 tb. -- Superfine Sugar
  • 2.25 ts. -- Kosher Salt
  • 1.00 ts. -- Shichimi Togarashi (Japanese 7-spice powder)
  • 1.00 ts. -- Kochukaru (Korean red chili flakes)
  • 1.00 ts. -- Whole White Peppercorns

Instructions

  1. Put all the ingrediends, sans the ramps, into a pod and bring it to a boil
  2. Place the Ramps in a non-reactive container then pour the boiling water over the Ramps
  3. Cool and refrigerate for 3-4 days
  4. Transfer Ramps and brine to one or more mason jars

Shiso Delicious

A sweet Maine shrimp dish with red pepper and shiso at WD 50 prompted Kevin Diedrich and Jim Meehan to weave the combination into Ryan Magarian’s "Pepper Delicious" cocktail. -- Jim Meehan and Kevin Diedrich, Spring 2010

Ingredients

  • 1.75 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Grapefruit Juice
  • 0.25 oz. -- Martinique Cane Syrup
  • 2.00 wh. -- Shiso Leaves
  • 0.15 wh. -- Red Bell Pepper (aprox 4" long Slice)

Instructions

  1. Muddle the shiso, red bell pepper, and cane syrup in a shaker
  2. Add everything else, then shake with ice
  3. Fine-strain into a chilled coupe
  4. Serve without a garnish

Silk Road

This cocktail was fashioned after Joyva Sesame Crunch candy and named after the Silk Road, an ancient trade route that once linked Asia to India and Europe. -- Don Lee, Fall 2007

Ingredients

  • 2.00 oz. -- Black Sesame-Infused Krogstad Aquavit (recipe below)
  • 0.25 oz. -- Caramelized Simple Syrup (recipe below)
  • 1.00 ds. -- Angostura Bitters
  • 1.00 ds. -- Peychaud’s Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a flamed orange twist

Black Sesame-Infused Krogstad Aquavit

Ingredients

  • 01.00 wh. -- 750-ml bottle of Krogstad Aquavit
  • 01.40 oz. -- Black Sesame Seeds
  • 10.00 wh. -- Black Peppercorns

Instructions

  1. Toast black sesame seeds and black peppercorns under medium-high heat for 3-5 minutes or until aromatic
  2. Remove from heat and pulverize with a muddler
  3. Add the warm spices and a bottle of Krogstad Aquavit to a nonreactive container
  4. Infuse for 10 minutes, then fine-strain and bottle

Yield: approx. 24 oz.

Caramelized Simple Syrup

Ingredients

  • 01.00 cp. -- Superfine Sugar
  • 02.00 tb. -- Water
  • 10.00 oz. -- Water

Instructions

  1. Add superfine sugar and 2 tb. water to a saucepan
  2. Place over medium-high heat, and stir until the sugar begins to bubble
  3. Stop stirring and allow the sugar to brown
  4. Once it starts browning, carefully stir in 10 oz water
  5. Continue to stir until all the caramelized sugar is dissolved
  6. Cool, bottle, and store in the refrigerator.

Yield: approx. 15 oz.

Singapore Sling

A tropical cousin of the more austere Straits Sling, the Singapore Sling was created around 1915, at the Long Bar of the Raffles Hotel, by barman Ngiam Tong Boon. -- Sloppy Joe’s, 1931

Ingredients

  • 2.00 oz. -- Pineapple Juice
  • 1.50 oz. -- Gin
  • 0.50 oz. -- Cherry Heering
  • 0.50 oz. -- Grenadine
  • 0.25 oz. -- Cointreau
  • 0.25 oz. -- Bénédictine
  • 0.25 oz. -- Lime Juice
  • 1.00 ds. -- Angostura Bitters

Instructions

  1. Shake with ice
  2. Strain into a chilled Collins glass filled with ice
  3. Garnish with a cherry and a slice of pineapple

Sloe Gin Fizz

Plymouth Sloe Gin is prepared by soaking berries in high-proof gin for months, sweetening the mixture to taste, and diluting it to around 26% ABV before bottling. -- J. A. Grohusko, Jack’s Manual, 1910

Ingredients

  • 1.00 oz. -- Sloe Gin
  • 1.00 oz. -- Gin
  • 3.00 oz. -- Club Soda
  • 0.75 oz. -- Lemon Juice
  • 0.25 oz. -- Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled fizz glass
  3. Top with Club Soda
  4. Serve without a garnish

Southside

Sean Muldoon reckons it’s unlikely that this cocktail was named after Chicago’s Southside gang, which focused on selling beer during Prohibition. -- Hugo Ensslin, Recipes for Mixed Drinks, 1916

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.75 oz. -- Simple Syrup
  • 4.00 wh. -- Mint Leaves

Instructions

  1. Muddle the simple syrup and mint in a shaker
  2. Add everything else, then shake with ice
  3. Fine-strain into a chilled coupe
  4. Serve without a garnish

South Slope

At the time he created this cocktail, Michael was living in Brooklyn’s South Slope. -- Michael Madrusan, Summer 2007

Ingredients

  • 0.75 oz. -- Gin
  • 0.75 oz. -- Aperol
  • 0.75 oz. -- Lillet Blanc
  • 0.50 oz. -- Orange Curaçao
  • 0.50 oz. -- Lemon Juice

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist

Statesman

Erick created this clean, sophisticated cocktail to sip while exchanging witty commentary. -- Erick Castro, San Francisco, 2008

Ingredients

  • 2.00 oz. -- Beefeater 24 Gin
  • 0.50 oz. -- Pear Liquor
  • 1.00 bs. -- Green Chartreuse
  • 1.00 ds. -- Orange Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist

Swiss Mist

This grapefruit accented silver gin sour is finished with a mist of Absinthe Suisse Blanche, distilled in the Val-de-Travers region of Switzerland, where absinthe traces its roots. -- Jim Meehan, Spring 2008

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.75 oz. -- Grapefruit Syrup (recipe below)
  • 1.00 wh. -- Raw Egg White

Instructions

  1. Add all ingredients to shaker and dry-shake
  2. Add ice to shaker and shake again
  3. Strain into a chilled coupe
  4. Garnish with a spritz of Kubler Absinthe

Grapefruit Syrup

Ingredients

  • 24.00 oz. -- Simple Syrup
  • 03.00 wh. -- White Grapefruits

Instructions

  1. Remove zest from grapefruits (using a Microplane)
  2. Combine the grapefruit zest with the simple syrup in a nonreactive container.
  3. Infuse for 10 minutes at room temperature
  4. Fine-strain, bottle, and store in the refrigerator

Yield: approx. 22 oz.

Swollen Gland

A subtle twist on Harry McElhone’s famous "Monkey Gland Cocktail", published in Harry’s ABC of Mixing Cocktails in 1922. -- Jim Meehan and Lydia Reissmueller, Fall 2009

Ingredients

  • 2.00 oz. -- Gin
  • 0.50 oz. -- Orange Juice
  • 0.25 oz. -- Yellow Chartreuse
  • 4.00 ds. -- Peychaud’s Bitters
  • 0.10 oz. -- Absinthe (to rinse the coupe)

Instructions

  1. Shake with ice
  2. Fine-strain into a chilled, Absinthe-rinsed coupe
  3. Garnish with a cucumber ribbon on a pick

Tom Collins

This cocktail was named after John Collins, a waiter at Limmer’s Hotel in London, who was famous for his gin punch. -- Jerry Thomas, Bar-Tender’s Guide, 1876

Ingredients

  • 2.00 oz. -- Old Tom Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Simple Syrup
  • 2.00 oz. -- Club Soda

Instructions

  1. Shake with ice
  2. Strain into a chilled Collins glass filled with ice
  3. Top with club soda
  4. Garnish with a lemon wedge

Trident

In his Essential Bartender’s Guide, Robert Hess says this drink “reflects my penchant for slightly obscure products not normally found in bars.” -- Robert Hess, Seattle, 2002

  • 1.50 oz. Aquavit
  • 1.50 oz. Sherry
  • 0.75 oz. Cynar
  • 2.00 ds. Peach Bitters

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist

Tuxedo

The tuxedo’s roots can be traced back to the Tuxedo Park Club, in New York’s Ramapo Mountains, where the sporty look became all the rage. -- Harry Johnson, Bartender’s Manual, 1900

Ingredients

  • 2.00 oz. -- Gin
  • 1.50 oz. -- Dry Vermouth
  • 0.25 oz. -- Maraschino Liqueur
  • 2.00 ds. -- Orange Bitters
  • 0.10 oz. -- Absinthe (to rinse the coupe)

Instructions

  1. Stir with ice
  2. Strain into a chilled, Absinthe-rinsed coupe
  3. Garnish with a lemon twist and a cherry

Vesper

This Martini hybrid, named after Bond’s love interest in Casino Royale, is largely culpable for a generation of imbibers thinking that spirituous drinks should be shaken, not stirred. -- Ian Fleming, Casino Royale, 1953

Ingredients

  • 2.25 oz. -- Gin
  • 0.75 oz. -- Vodka
  • 0.50 oz. -- Lillet Blanc

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist

Vieux Mot

The release of St. Germain Elderflower Liqueur in the early half of 2007 was followed by a frenzy of new cocktails employing it all over the country. -- Don Lee, Fall 2007

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- St. Germain Elderflower Liqueur
  • 0.50 oz. -- Simple Syrup

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Serve without a garnish

Water Lily

This drink was served to a dear friend of Richard’s whose middle name is “Lily.” -- Richard Boccato, New York, 2007

Ingredients

  • 0.75 oz. -- Plymouth Gin
  • 0.75 oz. -- Crème de Violette
  • 0.75 oz. -- Cointreau
  • 0.75 oz. -- Lemon Juice

Instructions

  1. Shake with ice
  2. Strain into a chilled coupe
  3. Garnish with an orange twist

White Birch Fizz

John created this drink at his childhood home on White Birch Lane for his mother who loves gin. -- John deBary, Fall 2009

Ingredients

  • 1.50 oz. -- Gin
  • 0.75 oz. -- Lemon Juice
  • 0.50 oz. -- Strega
  • 0.50 oz. -- Apricot liqueur
  • 1.00 wh. -- Raw Egg White
  • 2.00 oz. -- Club Soda

Instructions

  1. Add all ingredients to shaker and dry-shake
  2. Add ice to shaker and shake again
  3. Strain into a chilled Collins glass
  4. Top with club soda
  5. Garnish with a spritz of Suze

White Lady

You can still order McElhone’s creation at Harry’s New York Bar in Paris from one of the bar’s old-school, whitecoated barmen. -- Harry McElhone, ABC of Mixing Cocktails, 1929

Ingredients

  • 2.00 oz. -- Gin
  • 0.75 oz. -- Cointreau
  • 0.75 oz. -- Lemon Juice
  • 0.25 oz. -- Simple Syrup
  • 1.00 wh. -- Raw Egg White

Instructions

  1. Add all ingredients to shaker and dry-shake
  2. Add ice to shaker and shake again
  3. Strain into a chilled coupe
  4. Serve without a garnish

White Negroni

Wayne Collins created this aperitif for Nick Blacknell, who brought him a bottle of Suze to prepare drinks with before a dinner in Bordeaux. -- Wayne Collins, London, 2002

Ingredients

  • 2.00 oz. -- Gin
  • 1.00 oz. -- Lillet Blanc
  • 0.75 oz. -- Suze

Instructions

  1. Stir with ice
  2. Strain into a chilled coupe
  3. Garnish with a lemon twist