5 minute read
TEQUILA SUNRISE
THE TRIDENT
THE TRIDENT
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Sausalito, California
Sausalito, California
Made with tequila, grenadine, and orange juice
Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.
Made with tequila, grenadine, and orange juice
Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.
Although invented in Tijuana, the cocktail became popular courtesy of The Rolling Stones. After visiting The Trident bar in Sausalito, Mick Jagger adopted the name (and made it the unofficial drink) for the band’s famously debaucherous 1972 tour.
Mai Tai
SMUGGLER’S COVE
San Francisco
Mai Tai
Mai Tai
Orange Crush
THAMES STREET OYSTER HOUSE
Baltimore
Orange Crush
Orange Crush
Made with orange-flavored vodka, triple sec, and fresh orange juice
THAMES STREET OYSTER HOUSE
THAMES STREET OYSTER HOUSE
Baltimore
Baltimore
Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice
SMUGGLER’S COVE
San Francisco
SMUGGLER’S COVE San Francisco
Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.
Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice
Made with aged rum, Curaçao, orgeat, demerara simple syrup, and lime juice
Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.
Victor J. “Trader Vic” Bergeron created this tiki cocktail to showcase a 17year-old Jamaican rum, not the bevy of syrups and juices that later came to define the drink. That’s why at Smuggler’s Cove—one of the world’s great rum destinations—they strip away the drink’s sugary shroud and return it to its roots.
Vieux Carr
CURE
Vieux Carr
Vieux Carr
CURE
CURE
New Orleans
New Orleans
New Orleans
Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters
Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters
Made with cognac, rye, sweet vermouth, Bénédictine, Angostura bitters, and Peychaud’s bitters
The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.
The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.
The French Quarter’s Hotel Monteleone prides itself on its literary history (Truman Capote liked to say he was born there), but its true legacy might belong to the Vieux Carré, a drink so sacrosanct even modern trendsetters don’t meddle with its original formulation.
Made with orange-flavored vodka, triple sec, and fresh orange juice
Made with orange-flavored vodka, triple sec, and fresh orange juice
Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”
Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”
Baptized for its namesake action—wringing oranges in an industrial juice press—the Old Line State’s signature blend of flavored vodka, triple sec, and fresh citrus has become a phenomenon in its home state. Though the drink was introduced only two decades ago in West Ocean City, Marylanders now identify hand-operated juicers as “crusher machines.”
Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.
Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.
Combine 1/3 cup fresh orange juice, 3 Tbsp. orange-flavored vodka, and 1 Tbsp. triple sec in an ice-filled cocktail shaker. Cover with lid, and shake vigorously until chilled. Pour into a pint glass filled with crushed ice, and garnish with an orange wedge.
Grasshopper
Grasshopper
Grasshopper
PÉPÉ LE MOKO
Portland, Oregon
PÉPÉ LE MOKO
PÉPÉ LE MOKO
Portland, Oregon
Portland, Oregon
Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt
Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt
Made with green crème de menthe, white crème de menthe, Fernet-Branca, vanilla ice cream, half-and-half, and sea salt
In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.
In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.
In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague’s in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.
Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.
Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.
Add 3 Tbsp. each white and green crème de menthe, 1/2 cup vanilla ice cream, 2 Tbsp. half-and-half, 1 tsp. Fernet-Branca, a pinch of sea salt, and 8 ice cubes to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint leaves.
Cheers
Hosting made easy, the Bar Cabinet has ample storage for bottles of all shapes and sizes plus an expanding top for room to mix, pour and serve.
Blackeyed Susan
MINNOW
Baltimore,
Made with rye, white rum, shrub, mole bitters, orange lemon juice
What the mint julep is Derby, the Black-eyed Preakness. But Baltimore’s pony-racing drink is more interpretation: At Minnow, Lefenfeld banishes bottom-shelf schnapps in favor of a pineapple shrub.
Gin
COMMISSARY
Los Angeles
Made with gin, seasonal syrup, and lemon juice
At Commissary, chef Roy the cocktail kingdom’s of a PBJ with a selection pressed juices—melon, beet—while also paying its humble roots (by serving plastic deli takeout container). Dogg would be proud.
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