Saved cocktails

Saved cocktails
6
Cucumber, Basil & Lime Gimlet
Rating
00
6
Description
The Gimlet is a classic combination of gin, lime juice and simple syrup that was likely invented by British sailors in the late 18th century as a way to prevent scurvy, a disease caused by a deficiency of vitamin C. Since its inception, the
has saved lives and quenched thirsts. It has also inspired countless variations, from simple riffs like the
to more elaborate cocktails featuring fruits, liqueurs and herbs.
The Cucumber, Basil & Lime Gimlet calls for muddled cucumbers and basil leaves, giving the drink a boost of fresh produce. It also swaps out gin for vodka and adds a little lemonade for the ideal warm-weather cocktail.
The original Gimlet was made with gin, a dry and botanical spirit, but Vodka Gimlets rose to popularity during the 1980s and 1990s. A milder and more neutral tasting option, vodka can take a back seat and allow other ingredients to shine. In this case, cucumber and basil provide freshness and aromatic herbal notes, and the lemonade lends a hint of hydrating sweetness, taking the place of sugar.
For decades, the Gimlet was predominately made with Rose’s lime cordial, a bottled mixture of lime juice and sugar. But fresh lime juice was used in the original cocktail and is also present in today’s preferred version, adding the rich bite of citrus that you can’t find outside the real fruit.
Try making a Cucumber, Basil & Lime Gimlet on a warm summer day, at your next backyard barbecue or whenever you have some fresh ingredients in the house. The drink is tasty and restorative, and while it doesn’t count as a full serving of vegetables, a little extra green produce in your diet is always a good idea.
Preparation
Muddle the cucumber and basil in a shaker.
Add the vodka, lemonade, lime juice and ice, and shake until well-chilled.
Strain into a rocks glass over fresh ice.
Garnish with a basil leaf.
Breakdown
2 slices cucumber (1/4-inch slices)
1 1/2 fresh basil leaves
1 1/2 ounces vodka
1 ounce lemonade
1/4 ounce lime juice, freshly squeezed
Garnish: basil leaf

Avenue Scotch Cocktail
Rating
00
7
Description
The smokiness of scotch meets the spice of ginger, the sweetness of passion fruit syrup and the brightness of lime juice.
Preparation
Combine all of the ingredients into a shaker with ice, then shake vigorously. Double strain into a coupe, then garnish. Passion fruit syrup: Combine 3 parts simple syrup (1:1) with 1 part passion fruit purée. Store in the refrigerator for up to 2 weeks. Ginger Syrup: Combine 1 part fresh ginger (by volume) with 1 part cold simple syrup (1:1). Blend on high for 1 minute, then strain. Store in the refrigerator for up to 2 weeks.
Breakdown
1½ oz. Scotch 1 oz. passion fruit syrup ¾ oz. fresh lime juice ½ oz. ginger syrup Tools:shaker, strainer Glass:coupe Garnish:lemon thyme sprig
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Coupe
Glass image
Liquors
Scotch
Juices
Lemon juice[1]
Syrup
Passion fruit syrup
Ginger syrup
Maguey sour
Rating
00
7
Description
Maguey is another name for agave. Roasting the heart of the plant in an earthen pit (as opposed to steaming or baking it, which is done for tequila) is what gives Mezcal its smoky flavor.
Preparation
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnishes and shake well. Strain into an ice-filled rocks glass and garnish with the grated nutmeg and orange twist.
Breakdown
2 ounces Mezcal
½ ounce 1/2 Bénédictine (brandy-based herbal liqueur)
¾ ounce fresh lemon juice
½ ounce 1/2 orgeat (almond-flavored syrup)
½ large egg white
1 Pinch of freshly grated nutmeg and orange twist, for garnish
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Mezcal
Benedictine
Juices
Lemon juice[1]
Syrup
Orgeat syrup
Ingredients
Egg white
Nutmeg
Rhum Agricole Cocktail: Tour Le Carbet
Rating
000
7.5
Description
In this rhum agricole cocktail, the tropical flavors of Martinique rhum, lime, and falernum are balanced by the earthiness of French gentian liqueur. Shannon Mustipher includes this recipe in her book, Tiki: Modern Tropical Cocktails.
Preparation
Shake all of the ingredients with ice, then double strain into a chilled glass and garnish.
Breakdown
2 oz. rhum agricole blanc 3⁄4 oz. fresh lime juice 3⁄4 oz. falernum 1⁄2 oz. Suze Tools:shaker, strainer, fine strainer Glass:coupe Garnish:lime wheel
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Coupe
Glass image
Liquors
Rhum agricole
Falernum
Suze
Juices
Lime juice
Double Agent: A Manhattan Riff
Rating
00
8
Description
A Manhattan by way of Halifax, this riff on the classic combines a spicy Canadian rye whisky, a traditional Italian vermouth, and bittersweet Cynar. “This drink was made with the idea of complementing the distinct spice found in a Canadian rye,” says Jacob McDonald, bar manager at The Bicycle Thief.
Preparation
Stir all of the ingredients with ice, strain into a chilled glass, then garnish.
Breakdown
1 1⁄2 oz. Canadian rye whisky (McDonald uses Lot 40) 1 oz. sweet vermouth (McDonald uses Cocchi Vermouth di Torino) 1⁄2 oz. Cynar Tools:barspoon, strainer Glass:cocktail Garnish:amarena cherry
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Canadian rye whiskySweet vermouthCynar
Brother Hal
Rating
00
8
Description
“Chartreuse is not classically used in rum cocktails; however, the herbaceous character can play well with sugar-cane-based distillates,” says Scott Woodworth, the lead bartender at
in Denver.

His drink with white rum, mezcal, falernum and fresh citrus “provides the perfect balance of sweet, savory and citrus,” he says. It can also show that Green Chartreuse is not a one-trick pony of medicinal licorice flavors.

Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a Tiki glass over fresh crushed ice.
Serve with a straw.
Breakdown
1/2 oz Green Chartreuse
1 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Highball
Glass image
Liquors
White rum
Mezcal
Green chartreuse
Velvet Falernum
Juices
Lime juice
Orange juice[1]
Last Word
Rating
000
8.5
Description
The Last Word was first served at the Detroit Athletic Club, circa 1915. Created just before the start of Prohibition, likely by a bartender named Frank Fogarty, it’s one of the cocktail canon’s most successful Prohibition-era drinks.
Composed of gin,
, maraschino liqueur and fresh lime juice, the Last Word showed some staying power and appeared in Ted Saucier’s 1951 book, “
.” But by then, it had mostly fallen out of favor, and after World War Two, it had retreated into the dusty corners of cocktails past.
After decades of being lost to history, the Last Word was one of the first pre-Prohibition drinks to lead the cocktail revival of the early aughts. Murray Stenson, then working at Seattle’s Zig Zag Café, unearthed the equal-parts classic, finding it in Saucier’s book. He stirred up the drink for his customers, and it proliferated from there, first reaching Portland and other west coast cities before quickly making its way to New York. Before long, the Last Word was a staple in cocktail bars across the country, revered for its heady balance of sweet, sour and herbal flavors.
The Last Word is about as close to perfect as cocktails get. But like with many classics, creative bartenders—both of the professional and at-home variety—have found ways to riff on the Last Word. The
, invented by NYC barkeep Sam Ross in 2008, is a liberal take on the original that features bourbon. Other variations hew more closely to the classic recipe, but sub out gin for another base spirit. Mezcal makes an earthy, savory version while rhum agricole produces a fresh and grassy drink. Of course, the first versions were supposedly made with bathtub gin specific to the Detroit Athletic Club, so even London Dry or Old Tom gins technically stray from the original.
Whether you stick to the classic recipe or stake out on your own, one thing is certain: The Last Word will leave you, um, speechless.
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a chilled coupe glass.
Garnish with a brandied cherry (optional).
Breakdown
3/4 ounce gin
3/4 ounce green Chartreuse
3/4 ounce maraschino liqueur
3/4 ounce lime juice, freshly squeezed
Garnish: brandied cherry (optional)

Set the New Year on Fire
Rating
000
8.5
Description
This New Year's Eve-inspired libation by bartender Yael Vengroff comes with all the pyrotechnics.
Preparation
Add lime juice, syrup and mint leaves to a Collins glass and press gently with a muddler.
Add scotch and fill with crushed ice.
Float Campari on top and fill with more crushed ice.
Garnish with a flaming lime shell*.


Breakdown
3/4 ounce lime juice, freshly squeezed
1/2 ounce
6 mint leaves
2 ounces Bowmore 12-year-old single-malt scotch
1/2 ounce Campari
Garnish: flaming lime shell*

*Flaming lime shell: Squeeze juice from half a lime, reserving juice for another use. Place lime shell atop prepared cocktail and place 1 sugar cube inside. Douse sugar cube with Bacardi 151 rum and carefully light on fire. Extinguish before drinking.

Tropical Popsicle From Noble Experiment
Rating
00
10
Description
Passionfruit and Aperol meet Japanese whisky in this highball from Noble Experiment in San Diego.
Preparation
Add the first 4 ingredients to shaker and shake with ice. Strain into the Collins glass over fresh ice, then top with seltzer. Garnish. Passionfruit Syrup: Combing equal parts passionfruit purée and rich simple syrup (2:1). Whisk together until combined.
Breakdown
1½ oz. Japanese Whisky (Roehr uses Suntory Toki) ½ oz. Aperol 1 oz. passionfruit syrup ½ oz. fresh lime juice seltzer, to top Glass:Collins Garnish:banana leaf or lime wheel
Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Collins
Glass image
Liquors
Japanese whiskyAperolSeltzer
Juices
Lime juice
Syrup
Passion fruit syrup
The Wildest Redhead From Meaghan Dorman
Rating
00
Description
A balance of sweetness and spice makes this an ideal winter cocktail, and it continues to be one of Meaghan Dorman’s most popular drinks since she first put it on the menu at New York bar Lantern’s Keep years ago. “The lemon and honey are a comforting touch, while the allspice amps up the Scotch backbone and its baking spice notes,” says Dorman. “The touch of rich cherry ties it all together.”
Preparation
Shake the first 4 ingredients with ice, then strain into a rocks glass over a single large ice cube. Slowly drizzle the Cherry Heering over the cube so that it fades into the bottom of the drink.
Breakdown
11⁄2 oz. blended Scotch whisky 3⁄4 oz. fresh lemon juice 1⁄2 oz. honey syrup (3:1 honey to warm water) 1⁄4 oz. allspice dram 1⁄4 oz. Cherry Heering Tools:shaker, strainer Glass:rocks
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Rocks
Glass image
Liquors
ScotchCherry Heering
Juices
Lemon juice[1]
Syrup
Honey syrup
Ingredients
Allspice dram
Quick Wit Old Fashioned
Rating
00
Description
For extra complexity, The Jasper partner and bartender Thomas Leggett split the base of this cocktail between rum and whiskey. “I really like the dustiness and age of the whiskey with the richness of the Demerara rum,” he says of the pairing. “I’ve also always loved PX sherry and coffee together, and this is a fun way to get these flavors in a spirit-forward, Old Fashioned-style drink.”
Preparation
Combine all of ingredients in chilled mixing glass, then ice and stir well. Strain over fresh ice. Express the oils of the lemon peel over the surface of the drink and around the rim of the glass, then use as a garnish. Coffee tincture: In a glass container, combine 1 part of medium-roast whole coffee beans (by weight) together with 2 parts of everclear. Let this infuse for 24 hours, then strain the beans out.
Breakdown
1 oz. aged rum (Leggett uses El Dorado 8-Year) 1 oz. Tennessee whiskey 1/2 oz. PX sherry (Leggett uses Lustau) 1/4 tsp. coffee tincture Glass:Double Old Fashioned Garnish:lemon peel
Alcohol?
Alcoholic
Shaker
No shaker
Glasses
Rocks
Glass image
Liquors
Aged rumTennessee WhiskeyDry sherry
Bitters
Coffee bitters
A Rum With a Vieux
Rating
00
Description
Rum has a natural affinity for brandy, and this simple spin on the Vieux Carre matches aged rums from Martinique and Jamaica with the richness of Cognac.
Preparation
Rinse the inside of a chilled cocktail glass with the absinthe, discarding the excess. In a mixing glass, stir the remaining liquid ingredients with ice to chill, then strain into the prepared glass. Twist a lemon peel over the drink to express the oils, then discard.
Breakdown
1 oz. lightly aged rhum agricole (such as Rhum JM Gold or Trois Rivières Ambré) 1 oz. Cognac 1⁄4 oz. aged Jamaican rum (such as Smith & Cross) 1⁄4 oz. rich simple syrup (2:1) 4 dashes Peychaud’s bitters 2 dashes Angostura bitters 2-3 dashes absinthe 1 lemon twist Tools:barspoon, strainer Glass:cocktail
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Martini
Glass image
Liquors
Rhum agricole
Cognac
Jamaican rum
Absinthe
Ingredients
Simple syrup
Bitters
Peychaud's Aromatic Cocktail BittersAngostura Aromatic Bitters
Cardinale Cocktail
Rating
00
Description
In Dale DeGroff’s revised and updated The New Craft of the Cocktail, he details the backstory of the Cardinale cocktail, a 1950’s-era variation on the classic Negroni. “Giovanni Raimondo, the bartender at the Hotel Excelsior, crafted this variation in an effort to re-create the favorite of a German cardinal who occasionally sought refreshment at the bar of the great hotel; the use of dry vermouth created a closer match to the cardinal’s robes.”
Preparation
Stir the gin, Campari, and vermouth with ice in an Old Fashioned glass, then garnish.
Breakdown
1 oz. gin 1 oz. Campari 1 oz. dry vermouth Tools:mixing glass, barspoon Glass:rocks Garnish:half orange wheel
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Gin
Campari
Dry vermouth
Kingston Negroni
Rating
00
Description
First created in 2009 by Joaquín Simó, partner at New York’s Pouring Ribbons, the Kingston Negroni was an immediate hit. Simó credits the creation to his first taste of Smith & Cross overproof Jamaican rum. “It’s certainly not the most imaginative thing I’ve ever done—I simply Mr. Potato-Headed rum for gin in a classic Negroni spec—but it still strikes me as strange that the first thought I had when smelling and tasting a huge, funky, estery, hogo-reeking, grilled banana bread, smoking allspice branches–laden brute of an overproof Jamaican rum was wondering how it would work in a stirred aperitivo,” says Simó. “Smith & Cross is no shrinking violet, so it stands up to the bombastic chocolate and bitter orange notes in the vermouth while drying out the Campari’s richness and tempering its bitterness. Further evidence that less can sometimes be quite a bit more.”
Preparation
Combine all ingredients and stir with ice. Strain into a rocks glass over a large ice cube and garnish with a long, trimmed orange peel.
Breakdown
1 oz. Jamaican rum (Simó uses Smith and Cross) 1 oz. sweet vermouth 1 oz Campari Tools:mixing glass, barspoon, strainer Glass:rocks Garnish:orange slice
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Jamaican rum
Sweet vermouth
Campari
Pedro Martinez Cocktail
Rating
00
Description
A rich, hearty rum from Guyana (Rum Club uses a house blend) forms a luscious base for this sugarcane spin on a classic gin cocktail. Shea recommends clove-forward bitters, such as The Bitter Truth Decanter bitters—you can use Angostura and other aromatic bitters as substitutes.
Preparation
Squeeze the lime peel inside a mixing glass, then drop in the peel and add the remaining liquid ingredients. Stir the ingredients with ice to chill, then strain into a glass holding a single large ice cube. Squeeze 2 lemon twists over the top of the drink to express the oils, then discard.
Breakdown
2 oz. Demerara rum (such as El Dorado 5 year old) 1 oz. Cocchi Vermouth di Torino 1⁄4 oz. maraschino liqueur 10 drops aromatic bitters 3 dashes orange bitters 4 drops absinthe 1 small strip lime peel 2 lemon twists Tools:barspoon, strainer Glass:rocks
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Demerara rum
Cocchi Vermouth di Torino
Maraschino liqueur
Absinthe
Bitters
Peychaud's Aromatic Cocktail BittersOrange bitters
Strawberry Daiquiri (JL remix)
Rating
00
Description
Fresh fruit has been shaken or blended into Daiquiris for decades, and this revamped version from Miami twists that formula even further. Dry sherry gives the drink length and an added dimension, while familiar seasonings further expand the drink’s flavor. “I think salt and pepper are some of the most underused ingredients in cocktails,” says bartender Fraser Hamilton.
Preparation
Use a muddler to crush 2 strawberries in a shaker, then add the remaining ingredients and shake well with ice. Double strain into a chilled glass, then garnish.
Breakdown
1½ oz. white rum ¾ oz. simple syrup (1:1) ½ oz. manzanilla sherry ½ oz. fresh lime juice 2 fresh strawberries Pinch each of salt and pepper Tools: Glass: Glass:Nick and Nora Garnish:skewered strawberry half dusted with black pepper
Alcohol?
Alcoholic
Shaker
Tin on tin
Shaker image
Glasses
Coupe
Glass image
Liquors
White rum
Dry sherry
Juices
Lime juice
Syrup
Simple syrup
Ingredients
Strawberries
Little Egypt Cocktail
Rating
00
Description
The sherry-based Little Egypt cocktail first appeared in Harry Johnson’s Bartender’s Manual in 1900. At Lobster Bar in Hong Kong, Bob Louison tweaks the recipe for modern tastes, specifying amontillado sherry and a split base of sweet and dry vermouth for their complementary flavors.
Preparation
Rinse a coupe with absinthe and set aside. In a mixing glass, combine the rest of the ingredients and stir with ice to chill. Strain into the prepared glass, then garnish.
Breakdown
1 oz. amontillado sherry 1 oz. dry vermouth 1 barspoon sweet vermouth 1 barspoon Boker's bitters (or Angostura, if preferred) Absinthe, to rinse Tools:mixing glass, barspoon Glass:Coupe Garnish:orange peel
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Coupe
Glass image
Liquors
Dry sherry
Dry vermouth
Sweet vermouth
Absinthe
Bitters
Angostura Aromatic Bitters
Rum & Smoke
Rating
00
Description
On the surface, the Rum & Smoke looks like little more than a winterized rum
. But slip it underneath a glass cloche with a flamed rosemary sprig, and you’ve got a cocktail that’s sexy, smoky and cinematic.
Preparation
In a mixing glass, add all ingredients with ice and stir until chilled.
Strain into a rocks glass over fresh ice.
Garnish with a flamed rosemary sprig.
Cover with a glass dome and let sit for 1-2 minutes, or until the cocktail is well smoked, before drinking.
*Smoked-rosemary simple syrup: In a saucepan over medium heat, combine 1⁄2 cup sugar, 1⁄2 cup water and zest from 1 orange and stir until just under boil. Remove from heat. With a kitchen torch or lighter, flame one rosemary sprig until it begins to smoke on all sides. Drop smoking sprig into saucepan and let steep, covered, for 20 minutes. Strain out solids and store in refrigerator up to one week.
Breakdown
1 1/2 oz Aged rum
3/4 oz Oloroso sherry
1 barspoon Smoked-rosemary simple syrup*
Garnish: Flamed rosemary sprig
Alcohol?
Alcoholic
Shaker
Mixing glass
Shaker image
Glasses
Rocks
Glass image
Liquors
Aged rum
Oloroso Sherry
Syrup
Simple syrup
Ingredients
Rosemary
Bitters
Gran classico Bitter
Apricot Ginger Whiskey Sour
Rating
00
Description
“The key to all great sours is creating the perfect combination of tartness from citrus and sweetness from sugar,” says Lisa Selman, the director of beverage at
in Chicago.

This sour can be made using your choice of whiskey, and we encourage you to experiment with bourbon, rye and scotch to see which you prefer. Its secret lies in the balance of the whiskey and the usual lemon juice with apricot liqueur and ginger syrup.

“The sweetness of the apricots paired with the spice of the ginger and the warmth of the whiskey creates a delicious complexity of flavors,” says Selman.

This recipe originally appeared as part of “
.”
Preparation
Add all ingredients into a shaker with ice and shake until well-chilled.
Strain into a rocks glass over one large ice cube.
Garnish with a preserved cherry.
*Ginger syrup: Add 1/2 cup granulated sugar and 3/8 cup water to a saucepan over medium-high heat and stir constantly until the sugar has dissolved. Add 1/2 cup of fresh ginger, peeled and sliced, and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat, allow to cool and strain to remove solids. Syrup will keep in an airtight container, refrigerated, for up to 2 weeks.
Breakdown
2 ounces bourbon, rye or scotch
1/4 ounce apricot liqueur (such as Giffard)
3/4 ounce lemon juice, freshly squeezed
1 ounce ginger syrup*
Garnish: preserved cherry

Alcohol?
Alcoholic
Shaker
Boston Shaker
Shaker image
Glasses
Rocks
Glass image
Liquors
Bourbon
Apricot liqueur
Juices
Lemon juice[1]
Syrup
Ginger syrup
Aviation
Rating
00
Preparation
Shake the gin, maraschino and lemon juice together with ice •  Strain it into a chilled cocktail glass and serve ungarnished •  Unless you want to drop in a maraschino cherry, I won’t hold it against you • 
Breakdown
4 oz. gin 1½ oz. maraschino liqueur 1½ oz. lemon juice Glass Type: Cocktail
Casino
Rating
00
Preparation
Add your gin, maraschino liqueur, lemon juice and orange bitters to your mixing glass with ice •  Stir •  Pour into your coupe •  Garnish with a maraschino cherry •  Look for evil villains with vile plots to foil •  Always bet on black •  Smile knowing you're doing good work while drinking a good cocktail • 
Breakdown
4 oz. gin ¼ oz. maraschino liqueur ¼ oz. lemon juice 4 dashes orange bitters Maraschino cherry Glass type: Coupe
Hemingway Daiquiri
Rating
00
Preparation
Add all of the ingredients to a cocktail shaker and fill with ice •  Shake, then strain into a chilled cocktail glass •  Enjoy •  Safari • 
Breakdown
4 oz. light rum 1½ oz. fresh lime juice 1 oz. fresh grapefruit juice 1 tsp sugar 2 tsp Maraschino liqueur Glass type: Cocktail
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