The Gin Sour comes directly from the Sour lineage, one of the oldest standardized drink structures, codified in The Bartender’s Guide from 1862. Historically a distinct class of drinks.
Add all ingredients into shaker, without ice. Dry shake for 8-10 seconds, hard enough to build foam. Add ice and shake for 8-10 additional seconds, aggressively. Strain into chilled coupe glass and express lemon peel over the foam.
Originated at the Detroit Athletic Club around the time of Prohibition and was brought back into the spotlight by Seattle bartender Murray Stenson in the early 2000s.
Combine in a shaker, shake for 10-12 seconds with ice. Double strain into chilled coupe. No garnish is traditional.
A classic early 20th century French cocktail often described as a more refined Negroni. Named after the famous French Olympic fencing champion of the 1920s.
Pour in mixing glass or shaker and stir with ice until very cold and a bit diluted. Strain into chilled coupe or Nick & Nora glass. Garnish with an expression of orange peel.
The Martinez cocktail appeared in the late 19th century during the California Gold Rush. It is believed to be the precursor to the modern Martini. Thought to have originated at the Occidental Hotel in San Francisco, possibly as a reference to Martinez, CA.
Absinthe (or Pernod) wash a glass first. Combine all ingredients in a shaker with ice, stir 25-30 seconds until well chilled. Strain into washed glass. Express lemon peel over drink for garnish. Maraschino cherry garnish acceptable as an alternative.
This is the quintessential and likely most famous of cocktails.
Add all ingredients to a shaker and stir for 25-30 seconds until very cold and diluted. Strain into chilled coupe or martini glass. Express and garnish glass with a lemon twist - or - 2-3x Manzanilla olives without brine.
Make it a Churchill martini by looking at, but not pouring the vermouth.
Make it dirty by adding 1/4 oz of Manzanilla olive brine and garnish with 2-3x Manzanilla olives.
This classic Italian cocktail is known for its bitter, sweet, and botanical balance, it's typically served as an aperitif.
Add all ingredients to a mixing glass. Stir for 25-30 seconds until fully chilled and slightly diluted. Strain into rocks glass with ice (preferably one large cube/ball), express an orange peel over the glass for garnish. Maraschino cherry garnish acceptable.
Named for the Pegu Club located in Rangoon, the capital of British Burma in the early 20th century.
Add all ingredients to shaker with ice and shake for 8-10 seconds, hard and fast. Double strain into a chilled coupe or Nick & Nora glass. No garnish is customary.
Named after Colonel Joe Rickey, created in Washington D.C. in the 1880s. This cocktail became popular at Shoomaker’s Bar where Rickey requested the drink.
Fill a highball with ice and add ingredients, top with soda water and give 5-7 gentle stirs. A spent lime shell or lime wheel can be used for garnish.
White cacao replaces sugar, this is for people who say they “like martinis” but don’t actually like martinis, without insulting the martini.
Stir on ice, strain into a coupe glass or similar. Garnish with an expression of a lemon peel.
Similar to a Mojito but without soda water, often served "up" in a coupe or martini glass.
Combine ingredients in shaker and gently muddle the mint, just enough to bruise NOT pulverize. Add ice and shake hard for 10-12 seconds. Strain into chilled coupe or Nick & Nor glass. Garnish with a small sprig of mint.
Tied to the famous “Tom Collins Hoax” of the 1870s, a practical joke where people were told an obnoxious man named Tom Collins was insulting them at another bar. Bartenders leaned into the joke. The cocktail appears in The Bartender’s Guide and The Savoy Cocktail Book.
Add ingredients to shaker with ice, shake 8-10 seconds hard and fast. Do not over-aerate. Strain into Collins glass filled with fresh ice and top with 3-4 oz of soda water. Stir for 3-5 seconds, very gently, and garnish with a lemon slice.
Old school 1880’s drink playing on a gin martini profile.
Absinthe (or Pernod) wash a glass first. Combine ingredients in shaker, stir over ice, strain into washed glass. For a more modern take express an orange peel and serve with a lemon twist garnish. Maraschino cherry garnish acceptable as an alternative.