A simple drink that has been lost at sea for too long is the Pink Gin. You have a few choices here: bitters left in or bitters swirled and tossed. Also you can take it chilled or at room temp. The chilled version would be very similar to how Luis Buñuel took his Martini in a way.
The purists say it can only be . . .
If you use sweet Italian (red) vermouth you can make a “sweet martini.” It is a lot better than it sounds. So good in fact that over time it was ordered as a Gin and Italian and that was slowly shortened to just a Gin and It. The great bartender, Sasha Petraske, loved this drink and it should be drank in memory of him. . . .
The Luke's Martini
This Martini is a slight variation of the famous Duke's Martini. If you are at The Dukes Hotel (35 St James's Place, London) and you ask for a Martini; it will come table side poured from a bottle of frozen gin. No bitters, just a dash of dry vermouth to "clean the carpet" and frozen gin. It will then . . .
This may be my second favorite cocktail but I do not think I have ever admitted that to anyone except my best drinking friend Eric Farrell. We had stayed up all night after Saturday's bar service and went for breakfast and I enjoyed this very cocktail at nine in the morning on a Sunday (sugar rim and all) garnished . . .
While we still have bees making honey you should try out a Bees Knees...and it is exactly that. A pretty simple variation on a gin sour style drink. There is a warmness and body added by the use of honey as a sweetener. Warning: Pediatricians recommend not serving honey to infants under a year old because it may contain . . .
Also the Americano is pretty tasty too...
While we are stirring drinks with Campari it would be heresy to not mention the Negroni. According to the books it was invented around 1919 at a cafe in Florence Italy by a guy named Count Negroni. Why we don't drink at cafes anymore baffles me. He wanted his Americano (recipe to follow) to be just a touch stronger and . . .
Bring on the Purple Stuff!
The Aviation is an oldie that took flight again around the cocktail boom of the early 2000’s. Hugo Ensslin gets the credit for the creation of the drink. He was the lead barman at the Wallick Hotel located on the Southeast corner of Broadway and 43rd in Manhattan. It was originally the Cadillac Hotel but changed to the . . .