Americano
Bright red and bittersweet, the Americano was born as the "Milano-Torino" at Caffè Camparino in the 1860's (the Campari came from Milan, the sweet vermouth from Turin). The cocktail eventually became known as the Americano due to its popularity with American expats during prohibition.
MAKES ONE DRINK
1.5 oz sweet vermouth
Soda water to top
Orange for garnish
INGREDIENTS
1.5 oz Campari1.5 oz sweet vermouth
Soda water to top
Orange for garnish
INSTRUCTIONS
Fill a highball glass with ice. Add Campari and vermouth, and top generously with soda, taking care not to exceed a 1:1:2 ratio. Garnish with an orange slice or twist.Szarlotka (Polish Apple Pie Cocktail)
Szarlotka is Polish for apple pie, and that's exactly what this two-ingredient highball tastes like. It's a match made in heaven — the unfiltered apple juice teases out Zubrowka's spicy notes. It would be a perfect match for barbecue's cider vinegar slaws and sweetly-sauced ribs.
MAKES 1 COCKTAIL
Unfiltered apple juice
Credit: Penny De Los Santos
INGREDIENTS
1 1/2 oz. Żubrówka vodka, ŻU vodka, or chamomile-infused vodkaUnfiltered apple juice
INSTRUCTIONS
Pour vodka into highball glass over ice. Add apple juice to taste.Brown Derby
Named for the famous hat-shaped restaurant, this was the signature drink at LA's 1930s Vendome Club. This recipe first appeared in our October 2011 issue, along with Rebecca Barry's article Whiskey Rebellion.
MAKES 1 COCKTAIL
1 oz. fresh grapefruit juice
1½ tsp. honey mixed with 1½ tsp. warm water
INGREDIENTS
1 oz. bourbon1 oz. fresh grapefruit juice
1½ tsp. honey mixed with 1½ tsp. warm water
INSTRUCTIONS
Mix bourbon, juice, and honey mixture in a shaker with ice; shake to chill. Strain into champagne coupe.Flamingo
Jim Meehan of PDT bar in New York City created this alternative to rum and Coke, utilizing lighter, brighter grapefruit soda, which lets the bold character of a pot-distilled English-style rum shine through. This recipe first appeared in SAVEUR Issue #140, along with Jeff Berry's story Endless Summer.
MAKES 1 COCKTAIL
3/4 oz. fresh lime juice
3 oz. pink grapefruit soda, such as Izze
1 crosswise slice lime
INGREDIENTS
2 oz. English-style white rum, such as Banks 5 Island or Mount Gay Special Reserve3/4 oz. fresh lime juice
3 oz. pink grapefruit soda, such as Izze
1 crosswise slice lime
INSTRUCTIONS
Combine rum and juice in a cocktail shaker and fill with ice; shake until chilled. Strain into a rocks glass and fill with ice; add soda and garnish with limeBasil Julep
The clean, summery aroma of basil completely transforms the classic julep, traditionally made with mint. The drink is also traditionally made with Bourbon — here, we replaced that with Jameson Irish whiskey, whose subtle citrus notes intermingle beautifully with the sweet herbs.
MAKES 4 DRINKS
8 large basil leaves, plus 4 sprigs for garnish
2 oz simple syrup
6 oz Irish whiskey, like Jameson
In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs.
8 large basil leaves, plus 4 sprigs for garnish
2 oz simple syrup
6 oz Irish whiskey, like Jameson
In a cocktail shaker, muddle together the basil leaves and simple syrup. Pour in the Irish whiskey, and stir briskly one or two times. Fill four glasses with crushed ice; pour equal portions of the drink over the ice, straining out the basil. Garnish with basil sprigs.
Kalimotxo
Some say the secret to mixing cola and red wine together is using the cheapest plonk you can get. We prefer a slightly better, dry, tannic red. This Basque, a popular refresher on the shores of San Sebastián, is the best-known, although the drink is also popular throughout Spain, in parts of Eastern Europe, and in South America, under different names.
MAKES ONE COCKTAIL
3 oz. cola
Juice of half a lemon
1 lemon slice, to garnish
INGREDIENTS
3 oz. dry rioja wine3 oz. cola
Juice of half a lemon
1 lemon slice, to garnish
INSTRUCTIONS
1. Combine rioja, cola, and lemon juice in a chilled cocktail glass filled with ice. Garnish with lemon slice to serve.
MAKES 1 COCKTAIL
10 mint leaves, plus a sprig
3 oz. bourbon, such as Angel's Envy
INGREDIENTS
¾ oz. simple syrup10 mint leaves, plus a sprig
3 oz. bourbon, such as Angel's Envy
INSTRUCTIONS
Muddle syrup and mint leaves in a julep glass. Fill halfway with crushed ice; add bourbon. Stir to chill; fill with more ice. Garnish with sprig.
SERVES 1
2 oz. gin
2 oz. Manzanilla Sherry
dash orange bitters
Green olive, for garnish
Combine gin, Manzanilla, and bitters over ice in a cocktail shaker; shake vigorously. Strain into a martini glass, garnishing with an olive.
2 oz. gin
2 oz. Manzanilla Sherry
dash orange bitters
Green olive, for garnish
Combine gin, Manzanilla, and bitters over ice in a cocktail shaker; shake vigorously. Strain into a martini glass, garnishing with an olive.
Spritz
Found all over Italy, the spritz is a classically Venetian cocktail that pairs well with all sorts of cicheti.
Mimosa
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. This recipe was published with David Wondrich's article "Classic Eye-Openers" (October 2008).
Credit: Penny De Los Santos
SERVES 1
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has had an enduring appeal.
1 oz. fresh orange juice
Champagne
Champagne
1. Pour orange juice into a champagne flute. Pour in enough champagne to fill the flute to the rim and stir to combine.
Manhattan
In the early 1800s, "cocktail" connoted a drink mixed with bitters. The recipe for this one, which first appeared in our October 2011 issue, along with Rebecca Barry's articleWhiskey Rebellion, comes from Keen's Steakhouse in Manhattan.
MAKES 1 COCKTAIL
1 oz. sweet vermouth
3 dashes Angostura bitters
1 maraschino cherry
INGREDIENTS
3 oz. rye whiskey1 oz. sweet vermouth
3 dashes Angostura bitters
1 maraschino cherry
INSTRUCTIONS
Mix whiskey, vermouth, and bitters in a shaker with ice; stir to chill. Strain into a martini glass, or a rocks glass with ice; garnish with cherry.Tinto de Verano (Red Wine and Lemon-lime Soda Spritzer)
Tinto de verano, which translates to "red wine of summer" is a surprising combination of red wine and lemon-lime soda. This cool spritzer is a perfect refreshment for hot summer days. If a lightly-sweetened lemon-lime soda like Spain's "gaseosa" can't be found, you can substitute Squirt or 7-Up cut with a splash of plain seltzer.
MAKES ONE COCKTAIL
1 cup lightly-sweetened lemon-lime soda
1 lemon wedge
INGREDIENTS
1 cup red wine (preferably Spanish, such as rioja)1 cup lightly-sweetened lemon-lime soda
1 lemon wedge
Seltzer (optional)
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