Adapted from the 1939 classic cocktail book The Gentleman’s Companion by Charles H. Baker, the original cocktail nods to the drink’s Navy roots, suggesting that the excess bitters “go back in the bottle, on the floor or out the porthole or window, depending upon who, where and what we are.”
Although the full recipe takes a couple of hours, this classic drink is accomplished in a crockpot, so it’s basically a set-it-and-forget-it type of recipe. Get a batch started before friends arrive, then spoon into coffee mugs.“We use an IPA as the beer base,” says Mike Bohn of New York City’s Olmsted, “which gives the drink a contrasting freshness from the hops and citrus, plus a little porter thrown in to add some coffee richness.”
If you appreciate a good Manhattan—a rye Manhattan specifically—then the Remember the Maine will most likely find a home in your drinks repertoire. The cocktail comes from Charles H. Baker, Jr’s. The Gentleman’s Companion from 1939 and is notable for its additions of cherry liqueur and a touch of absinthe.
This cocktail has a good deal in common with the Brandy Alexander and the Grasshopper with its crème de cacao and cream. Where it differs markedly is in the inclusion of crème de noyaux, a once popular but relatively forgotten liqueur that is similar to amaretto. The red color of the liqueur usually comes from cochineal, which doesn’t affect the singular herbal-meets-bitter almond flavor.
This layered shot originated around the early ’90s in the U.S. and is meant to be imbibed hands-free.
HKB baijiu was created as a “gateway” baijiu for the Western palate. Orson Salicetti, at New York City’s Lumos, uses it in this cocktail for its floral, lightly sweet notes, which complement the pear juice and liqueur. With the inclusion of agave and lime, this is essentially a sour with some additional components.