Cocktail Recipes

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(image: Tim Nusog)

DIY Pink Gin

Gin , Classics

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.”

(image: Tim Nusog)

Scottish Beats

Scotch , Modern Classics

Nodding to the classic Blood & Sand, this drink by Jason Percival, the bar manager at Boston’s Post 390, relies on beets for its dramatic rosy hue and a hint of sweetness.

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Posset

Strega , Classics

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.”

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Hot Apple Pie

Hot

Looking for something to warm you up when it’s cold out? Try this cocktail from Smith & Whistle at the Sheraton Grand London Park Lane.

(image: Tim Nusog)

Remember the Maine

Rye Whiskey , Classics

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.

(image: Tim Nusog)

Pink Squirrel

Crème de noyaux White crème de cacao , Modern Classics

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.

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Maribell’s Late Again

Gin , Modern Classics

This savory cocktail by bartender Reid Lewis at Dallas’ Bowen House features rosemary-infused olive oil.

(image: Tim Nusog)

Blow Job

Amaretto , Modern Classics

This layered shot originated around the early ’90s in the U.S. and is meant to be imbibed hands-free.

(image: Tim Nusog)

Vodka Gimlet

Vodka , Classics

The classic Gimlet takes gin, but many opt for this vodka version.

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Asian Pear

Baijiu , Modern Classics

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.

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