One of the most famous of the whiskey sour variants: rye whiskey, lemon and orange juices, and grenadine—Boston’s Ward 8 cocktail.
The Royal Bermuda Yacht Club Cocktail
The Royal Bermuda Yacht Club Cocktail: Barbados rum, fresh lime juice, falernum and curacao. A bit of the Caribbean in the North Atlantic.
Swizzling the Noa Noa
Rum, lime, sugar and mint---and plenty of crushed ice. That's Jeff Berry's Noa Noa swizzle.
The Japanese Cocktail
The Japanese Cocktail, with brandy, orgeat and bitters. The forerunner of the modern, "fancy" cocktail.
Stiff Steadier: the Burnt Fuselage Cocktail
The Burnt Fuselage Cocktail: Cognac, Grand Marnier and French vermouth.
Bitters and Brandy—the Alabazam Cocktail
The Alabazam Cocktail: brandy, curacao, lemon, and sugar. And bitters, lots of bitters.
Making Zombie Punch
Zombie, the rum-heavy precursor to the Tiki era, with hints of citrus, cinnamon and absinthe.
Drinking with Titans: The Atlas Cocktail
The Atlas cocktail — rum, apple brandy, Cointreau and bitters.
The Seventh Heaven Cocktail
Seventh Heaven is an Aviation variant from the prohibition years. No creme de violette? Try this: Old Tom gin, Maraschino, grapefruit juice and mint.
Detroit’s Finest: The Last Word Cocktail
Detroit's Last Word Cocktail: gin, Chartreuse, Maraschino and lime juice.
The Silver Cocktail
The Silver Cocktail: gin, dry vermouth, Maraschino and bitters. A martini with something in it.
Repeal And The Scofflaw
The Prohibition-era Scofflaw Cocktail: rye or bourbon whiskey, dry vermouth, lemon juice, grenadine and orange bitters.
Gin, Dubonnet, and curaçao: Jacques Straub’s original Opera Cocktail.
Rum, honey, fresh juices, spices, and the secret ingredient, butter: Don the Beachcomber’s Pearl Diver’s Punch.
Gin, vermouth, Benedictine, bitters and absinthe: a Martini with something in it, the Merry Widow Cocktail.
Three Dots and a Dash: rum, juices, falernum, honey, and allspice liqueur. And a most excellent, hallmark garnish.
The Diamondback Cocktail: rye whiskey, apple brandy, and yellow Chartreuse. Simple and herbal, a post-Prohibition version of the Old-Fashioned.
The Conference Cocktail: rye, bourbon, cognac and Calvados. Add some Demerara syrup and Angostura and Xocolatl bitters, and you have a rich mouthful built on the classic Old-Fashioned model.
Brandy, curacao, lemon, and bitters: the Brandy Crusta is the prototype of the modern sour, and a forerunner of the Sidecar. More historic marker than living cocktail, it’s a drink that’s important to know if you take your cocktails seriously. And it tastes good. Why did it disappear?
Rum, lime juice, honey and champagne: the Airmail cocktail. Make this Prohibition-era Cuban classic now.
The Bloody Mary — salt, pepper, Tabasco, Worcestershire, lemon and, of course, tomato juice. Add vodka for the Bloody Mary, or gin for the Red Snapper.