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Cointreau

What flavor is your Cosmopolitan?

There are only a few vodka cocktails important enough that every bartender should know how to make them. The Kangaroo leads the list (usually under its street name, “Vodka Martini.”) Next in line is the Cosmopolitan. Continue reading “What flavor is your Cosmopolitan?”

Cranberry and Bourbon: Reinventing the Bardstown Sling

It’s nearly Thanksgiving in the United States, and my wife commissioned me to invent a harvest-themed cocktail for our traditional family dinner. To guide my thoughts, she suggested a palette of autumn flavors that would complement her dinner: bourbon, cranberry, orange and maple. (It’s going to be a very good dinner…) Continue reading “Cranberry and Bourbon: Reinventing the Bardstown Sling”

Crimson Slippers Cocktail

The Crimson Slippers Cocktail taught me that rum and Campari are an astonishing, and nearly perfect, combination. Continue reading “Crimson Slippers Cocktail”

The Campden Cocktail

The Campden Cocktail has been around at least since Prohibition, but has been generally disregarded. I first encountered it in Robert Grimes’s Straight Up or on the Rocks, but I can find nothing about its history other than its 1930 appearance in The Savoy Cocktail Book. It is rarely included in drink listings. Curious (and suspicious) at this neglect, I mixed some up. Continue reading “The Campden Cocktail”

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. Continue reading “Trilby Cocktail (Vermouth)”

The Sidecar Cocktail

Alas! that so few bars are prepared to serve a properly made Sidecar, and so many prepared to abuse us with sours shot from guns. I’ll save that rant for another day. Continue reading “The Sidecar Cocktail”

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