Affinity Cocktail
Since I’m not much of a Scotch cocktail drinker, my recent addition of the Affinity to my short repertoire of Scotch whisky-based cocktails was sort of a surprise. In addition to giving me another option to do up for my Scotch-drinking friends, this one gives me an alternative when the smoked salmon is out for hors d’oeuvres. Properly made, it is a very pleasant drink. Read more 
Trilby Cocktail (Bourbon)
In my previous post I revealed my hick astonishment that there are so many versions, or personalities, of the Trilby cocktail, and focused on the vermouth version. I was prepping a Manhattan the other evening, and it seemed the obvious opportunity to check out Trilby’s bourbon persona.
Trilby Cocktail (Vermouth)
The Trilby seems to be another cocktail with something of an identity crisis. I first learned of it from Paul Clark’s article on aperitifs. It wasn’t until I turned to the Savoy Cocktail Book to refresh my memory about the formula and found a recipe I didn’t recognize that I began to suspect that ordering a Trilby in a bar could have unpredictable results. The Trilby that the Savoy knows is a completely different cocktail, with absinthe and parfait amour utterly changing the taste, and even the color, of the drink. Read more
French Pear Cocktail
When we first encountered the French Pear Cocktail, it was a special at Crave’s bar—part of the promotional blitz that made St. Germaine the darling of cocktail inventors a year or two ago. The French Pear was floral, fruity, and champagne bright, springtime in a glass, so we set about to reconstruct it. Read more
Twentieth Century Cocktail
The Twentieth Century Cocktail, according to lore, is a celebration of Henry Dreyfuss’s gorgeously Art Deco Hudson locomotive, introduced in 1938 to power the New York Central’s 20th Century Limited cross-country passenger trains. The story is a little dodgy, as the cocktail’s formula was published in the 1937 Café Royal Bar Book, a year before the engine’s introduction, but Read more
