A different take on an espresso cocktail utilizing the herbal and sweet nature of Drambuie Whisky Liqueur.
Combine in a mixing glass with fresh ice and stir for 10-15 seconds to avoid over dilution. Strain into rocks glass with fresh ice or a large ice cube.
A simple drink bringing tangy pink grapefruit with the sweetness and herbal Drambuie.
Pour ingredients into a tumble filled with ice, top with soda water and garnish with a slice of pink grapefruit and mint.
For those that prefer a coffee latte or a longer cocktail.
Combine Drambuie and Espresso in a mixing glass with fresh ice and stir for 10-15 seconds to avoid over dilution. Strain into rocks glass with fresh ice or a large ice cube and top with cream.
Created by Crosby Gaige, a prominent New York writer and theater critic.
Stir all ingredients in shaker with ice until very cold, 20-25 seconds. Strain into chilled coupe or Nick & Nora glass, express orange peel over surface, discard or drop in.
Created by Phil Ward at Death & Co in New York City around 2007.
Shake with ice for 10-12 seconds. Double strain into chilled coupe glass. Lemon twist expression acceptable.
Mid 20th century “working bar” drink that stuck due to a simple structure and good flavor.
Build in a rocks glass over large ice and stir, no garnish necessary.
Created by Michael McIlroy at Milk & Honey in New York City in the mid-2000s and named for the Brooklyn neighborhood. Yellow Chartreuse shifts the drink from sweet and boozy to herbal and complex.
Combine all ingredients in a mixing glass with fresh ice and stir for 25-30 seconds until well chilled and diluted. Strain into a chilled coupe or Nick & Nora glass. Express an orange peel over the surface and drop in. Maraschino cherry garnish is acceptable as an alternative.
This cocktail is associated with the Harvard Club of New York City. The drink first appeared in early 20th century cocktail manuals, before prohibition. It is included in The Savoy Cocktail Book.
Add all ingredients to shaker with ice and stir for 20-25 seconds until very cold with smooth dilution. Strain into coupe or Nick & Nora.
Codified by Jerry Thomas in The Bartender’s Guide in 1862 to improve on the existing Whiskey Cocktail through the use of bitters and aromatics.
Absinthe rinse a chilled coupe glass. Combine ingredients in shaker with fresh ice and stir for 20-25 seconds until smooth and very cold. Strain into glass and express lemon peel and optionally drop into glass.
Dates back between 1899-1905 in Rochester, NY and is named after Mamie Taylor, a popular light-opera singer of the era. Inspiration for the modern Moscow Mule.
Fill a highball glass with ice and add ingredients, top with ginger beer (or ginger ale for a more classic recipe). Stir for 5-7 seconds, gently and garnish with a lime wheel.
A spicy high-proof rye is a must to balance out the sweet vermouth, while Angostura is the canonical bitters choice.
Add rye, vermouth, and bitters to shaker with ice. Stir 20-25 seconds until properly chilled and slightly diluted. Strain into a coupe or Nick & Nora glass. Garnish with one maraschino cherry and expression of an orange peel.
Appears in The Savoy Cocktail Book which places it in the late 1920s or early 1930s. Symbol of wealth, casino culture, and continental refinement. An old fashioned translated into European luxury.
Add all ingredients to a mixing glass with fresh ice. Stir 20-25 seconds for a smooth and very cold finish. Strain into chilled Nick & Nora or coupe glass with an expression of lemon peel over the surface.
