Cocktails
658 recipes found
The Original Mix Classic Bloody Mary (a k a the Red Snapper)
Fernand Petiot, who was the bartender at Harry’s New York Bar in Paris in the 1930s, took credit for zapping tomato juice and vodka with Worcestershire sauce, lemon, salt and pepper. He moved to the King Cole Bar in the St. Regis Hotel in 1964, and renamed the cocktail the Red Snapper (the St. Regis wanted a classier name than Bloody Mary).
Celery Tonic
Pomegranate Daiquiri
Citrus Julep
Caliente Lemonade
Mango Batido
Armagnac Aperitif
Rainbow Julep
Clinton's Folly
Southern Belle
Egg Nog
This is a classic nog made with a cooked custard base, perfect for those turned off by raw eggs. Rum adds a deeply sugary, spicy note, although feel free to riff with a favorite bourbon or brandy. This recipe serves 8. (The New York Times)
El Presidente
Rumtopf
Josey Packard’s Autumnal Old-Fashioned
Packard, a bartender at the Boston cocktail bar Drink, offers this applejack-based old-fashioned:
Van Cortlandt Punch
Here’s a bit of New York City history for you: This punch was originally served in 1710 at the inauguration of Jacobus Van Cortlandt, one of the last old Dutch politicians and the city’s 30th mayor (he returned to office in 1719 as the city’s 33rd.) The recipe was brought back to light by Richard Ferrugio, who catered the inaugural of Mayor Edward I. Koch in 1986. Mayor Van Cortlandt's swearing-in, Walt Whitman wrote, was a full-day affair “much in keeping with the celebrations of the Old Netherlands.” He added: “Very popular were all the hot punches, seasoned and tempted with brandy.” This is the perfect libation for a winter inaugural party, when you can watch a ceremony that lends a little class to the blood sport of politics.
Paul’s Club Cocktail
Lemon-Gin Granita
The Bartender Sambonn (Sam) Lek's Millennium Mender
Italian Fizz
Mojito Iced Tea
This cold-brewed iced tea comes from Maricel Presilla, who serves it at her Latin restaurant Zafra in Hoboken, N.J. Oolong tea scented with osmanthus flowers, or with a sliced peach and its pit, suggests the sweet aroma of white rum. Fresh mint, lime and lemon balm are added and it sits for at least 4 hours or overnight. Sweeten with sugar and serve over ice.
Roquefort-and-Pear Eggnog
This fascinating recipe came to The Times in a 2007 article by Amanda Hesser about eggnog, specifically the Craig Claiborne version of the classic Christmas punch which Ms. Hesser said “sweeps the field.” She asked Eben Freeman, the head bartender at Tailor in SoHo, to come up with his own interpretation of Claiborne's 1958 concoction. “Freeman is a man who isn’t shy about using ingredients like bell peppers in his cocktails, infusing gin with hops and making drinks like ‘the Waylon,’ which involves blending bourbon with smoked Coca-Cola; he took to the eggnog with the enthusiasm of a dog unleashed in the park.” What he landed on was this: a savory-sweet mousse in which he infused the cream with Roquefort and scented the nog with poire William, a pear eau de vie. Serve it as a cheese course with a spoon. There's no sipping this stuff.
The Handyman Collins
Italia Libera
