Cocktails
658 recipes found
Sidecar
Albertine Cocktail
What I want now are cocktails reflective of the changing of seasons: a little moody and weird, both as bitter and as sweet as autumn itself, and as evocative and transporting as a Kurt Weill song. They’re suggestive of the Weimar Republic era from which his music emerged — drinks I could imagine Sally Bowles knocking back.
Tonic Spritz
This simple variation gets a one-two punch of bitter quinine from both tonic and Lillet Blanc. A fortified white wine-based apéritif made outside Bordeaux, Lillet (pronounced lee-LAY) is golden hued, citrus forward and has been clinking around bars since 1872. Since all the ingredients in the cocktail (Lillet, bubbles, tonic) skew somewhat sweet — in spite of quinine’s bitter notes — make sure to seek out both dry tonic and dry sparkling wine to avoid crossing over to saccharine. If you don’t have access to dry tonic, you can also use equal parts tonic and club soda.
Henry Clay's Southern Mint Julep
In an age devoted to convenience and speed, the julep throws up some major hurdles. Although it contains only three ingredients -- sugar, bourbon and mint -- it requires time and patience to make. The drink requires large quantities of crushed ice. To lay the foundation for the drink, it is first necessary to muddle the sugar with a little bourbon and a few mint leaves. It should be served with two straws and garnished with a nice bush of mint, sprinkled with a little powdered sugar, please. And of course, you'll want to serve your juleps in a silver or pewter mug.
The Venetian Spritz
This drink is sweet, bitter, citrusy and sparkling — even slightly salty — but with minimal punch. It is a graceful way to begin an evening, and a thing of perfection on a sultry afternoon. The spritz can be made several ways, but the best and most common is simply a glass of prosecco with two or three ice cubes and a dash of sparkling water, topped with Aperol, a twist of lemon or slice of orange and — importantly and strangely — one green olive. The drink also can be made with white wine and sparkling water, and Campari or Cynar turn up in some varieties, but the spritz a l’Aperol is the benchmark, and handily trumps the others.
Queens Park Swizzle
Red Hook Cocktail
Sour-Cherry Old-Fashioned
Sour cherries are too tart to eat raw, but go down amazingly easy when you muddle them with sugar and douse them with whiskey in this spin on a classic old fashioned.
Cuba Libre
Gingino
Juniperotivo
Sumo Collins
Hot Port Sangaree
The Bartender Sambonn (Sam) Lek's Rusty's Return
Fizzy Campari and Gin
Dark ‘n’ Stormy
Bellini Coupe
Royal Hawaiian
Blue Blazer
The Incredible Hulk
Cave Creek
This mildly elaborate Collins-style drink offers a tasty study in contrasts. The sweetness of the Rock and Rye is balanced by the light smokiness of the Scotch, while the tartness of the lemon and the bitter Campari provide accent notes. The pomegranate of the savory grenadine finds a kindred spirit in the cherry flavors lurking within the rock and rye. Yet, for all the complexity, this is a straightforward refresher at the end of the day.
Campari Collins
Normandie Tea