The recipe couldn’t be any more straightforward: one ounce each of gin, Campari, and sweet vermouth. With the ingredients being strictly forms of alcohol (no juices), it need only be poured over ice and stirred, not shaken. Garnish with a slice of orange. Its origins, however, are not quite so clear, nor are they well-documented….
Anatomy of a Classic Cocktail: The Champagne Cocktail
‘Tis the season for popping a bottle of bubbly, but along with proposing toasts, may we propose a cocktail as well? You can find dozens of variations for Champagne mimosas, spritzes, fizzes, and punches (or stronger stuff such as the French 75 or a Kir Royale), but often the wine takes the backseat or at…
Anatomy of a Classic Cocktail: The Boulevardier
I’m not one to deny the ambition of extending summer with breezy tropical cocktails in December, but I do embrace Old Man Winter with a glass of something hardier yet complex enough to sip and ponder by the hearth. For this, the near-century-old boulevardier suits the occasion. The cocktail in print dates back to 1927,…
Anatomy of a Classic Cocktail: The Manhattan
While it’s certain this cocktail came from New York’s most famous borough—as opposed to the Brooklyn, Queens, Bronx, or Staten Island cocktails—there are varying specifics. Creation credit often goes to Dr. Iain Marshall, who, in 1874, allegedly mixed one up on behalf of presidential candidate Samuel J. Tilden at a party at the Manhattan Club…
Anatomy of a Classic Cocktail: The Aviation
The Aviation—not to be confused with Aviator gin, though one could create one with it—is a surprisingly lavender-colored cocktail that delivers a tantalizing mix of the botanicals of gin and the citrus of lemon, tempered with maraschino and crème de violette liqueurs. Hugo R. Ensslin, head bartender of Hotel Wallick in New York, created the Aviation….
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