Cocktails
658 recipes found
Shu Jam Fizz
Whist Cocktail
Thad Vogler, an owner of two San Francisco restaurant-bars, is a big believer in simplicity in cocktails, keeping the number of ingredients to a minimum. The Whist, drawn from “The Savoy Cocktail Book,” which was published in 1930, fits that profile. If the recipe is simple, the rewards are complex, owing to the variegated nuances found in all three liquors. It also shows how a little Calvados can go a long way in terms of flavor. Take this drink toward the end of your evening, as it is potent.
Tango 304
The Vamp
Julie Reiner, an owner of Flatiron Lounge, invented this Scotch cocktail at the behest of a liquor brand that was trying to encourage more women to drink the spirit in the early Aughts. Ms. Reiner said that the politics of cocktails and “how women don’t really drink Scotch” annoyed her. “It’s not that women don’t drink Scotch,” she explained. “Women come in and order a Macallan ‘12’ neat, single malt, all the time. It’s just that more men drink Scotch. ... Do you know how many men walk up to my bar and order a cosmopolitan?” The Vamp is Scotch and fresh orange juice, smoky but citrusy too, like having a cigarette with breakfast.
The BruniBerry
Frank Bruni, a former restaurant critic for The Times, came up with this drink at Ward III, a lounge in Tribeca that lets you choose the ingredients and qualities you want in a drink that's then custom-made for you. It's a lightly-sweet strawberry-tequila cocktail that gets a flicker of heat from the addition of jalapeño. It's got summer written all over it. Keep in mind that some jalapeño is hotter than others: it’s impossible to give a measure that will assure a specific degree of heat. So if you make the following recipe, go especially light on the jalapeño the first time around, and don’t overdo the ice in the shaker.
Bleeding Heart
Tequila: El Diablo
Crème de cassis is a deep red liqueur made from black currants, and it gives this drink its reddish color. The ginger beer makes this drink bubbly and refreshing, the perfect sip on a warm evening.
Bella Donna
Kingston Negroni
The bartender Joaquín Simó created this funky rum twist on the classic Negroni formula while working at Death & Co, a popular New York cocktail bar. According to Mr. Simó, Carpano Antica vermouth possesses enough strength of flavor to stand up to the powerful Smith & Cross, an overproof, pot-stilled Jamaican rum.
Modern Hot Toddy
Think of this drink as the darker, richer cousin to the classic hot toddy. Choose an amaro with citrus notes that is medium in body and bitterness, and use a six-ounce serving vessel. (The smaller size will help the drink retain heat.) Warming the serving vessel and the ingredients themselves helps to keep the hot toddy, well, hot, but if you’re keen on skipping one of the steps to a superiorly hot toddy, make it warming the ingredients — and drink with the urgency that choice demands.
Serpent’s Tooth
Given the presumed provenance of its name — Shakespeare’s tragedy “King Lear” — this vintage cocktail may be unsuitable for family gatherings (“How sharper than a serpent’s tooth it is to have a thankless child!”), but its bracing blend of whiskey, vermouth, lemon juice, kümmel (a caraway-laced liqueur) and bitters is delightful nonetheless.
Waiting to Exhale
Bourbon Milk Punch
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
Passion Fruit Punch (Poncha Maracujá)
This punch is made with cachaça, the national spirit of Brazil, made from fermented sugar cane juice. Increased interest in the liquor, and Latin American cuisine, has brought several brands to American bars and liquor stores. Use the one you can find. And drink slowly. It’s strong.
Mello Jell-O Shot
Malta Fizz
The Per Se
The Sanctimonious Kid
At many bars, cocktails tend to come these days in boat-size portions. But some New York City bars, like the one at Wylie Dufresne’s Alder restaurant, offer so-called short drinks that are about the half the size of a regular serving. This one, named for an Old West bandit, is made ahead of time and dispensed from a tap at Alder. At home, you can mix it yourself — and double the measurements if you want the full-size version. Infusing your own tequila requires a little forethought but not much work, and produces enough to spice up future drinks.
Boss Colada
This refreshing creation by Nick Detrich was the best-selling drink at his New Orleans bar, Cane & Table, in 2014. The recognizably tiki-esque mélange of rum and fruit juices is given a delightfully sharp edge by a full ounce of the bitter herbal liqueur Baska Snaps, while the heavy portioning of Peychaud’s bitters helps to dry out the cloying sweetness of the pineapple juice and the orgeat, an almond-flavored syrup. An unlikely but well-balanced cocktail, it is perfect in the hotter months, but good all year round.
Agridulce Royale
Bottino's Sangria
Southside
Town Plum
