5 minute read

TEQUILA SUNRISE

Next Article
Toast of the Coast

Toast of the Coast

THE TRIDENT

THE TRIDENT

Advertisement

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.

Escape Collection

cool, casual, coastal.

Inspired by a lighthearted lifestyle and the quaintness of coastal towns, this collection embodies breezy elegance at its best. Create your own personal getaway with over 60 unique pieces, from clean-lined statement furnishings to more delicate, textured accents. Wherever you reside, easily capture the essence of the coast with Escape.

This article is from: