Each of the Triple Crown races has its own official drink. The iconic mint julep always accompanies the Kentucky Derby, the Belmont Stakes has the Belmont jewel, and the Preakness Stakes' official drink is the black-eyed Susan. Named after the Maryland state flower and first created in 1973, it's a refreshing cocktail that anyone can make at home.
The Chartreuse Swizzle is a refreshing and unique cocktail that blends the herbal sweetness of Chartreuse with the tropical flavors of pineapple and lime.
A twist on the classic Caipiroska, substituting the traditional muddled limes with sweet cherries. The result is a tangy and fruity cocktail with a subtle sweetness.
The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron. It's a complex blend of spirits, citrus juices, and orgeat syrup, creating a refreshing and invigorating drink.
The French Pearl was created by Audrey Saunders in 2006 for the Pegu Club in New York City. This drink was created as a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800's in France. In this era it was very common and quite fashionable to sip Pastis (Anise Liqueur without the Wormwood) and the cocktail takes it's name from the visual opacity of the drink. This effect is referred to as "Louching" which occurs naturally when any anise liqueur meets water. This brings me to a small note on my execution of this cocktail: I took some liberties in it's creation, firstly the original calls for .25oz (7.5ml) Pernod Pastis ( This is the original White label Pernod) I used the Pernod Absinthe Superior which is now available after the 2007 repeal of the dumb law banning Absinthe in the US. I used an atomizer to wash the glass with Absinthe as it is much more aromatic and you get a better more even note of Anise.
The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions.
The Grasshopper is a classic cocktail known for its vibrant green color and creamy, minty-chocolate flavor. It is a sweet, minty classic that tastes better than your traditional dessert.
The Hugo Spritz is a refreshing and easy-to-make cocktail that originated in South Tyrol, Italy. It's a light and floral drink, perfect for sipping on a warm day.
Jasper’s Rum Punch is a classic drink that requires a little prep, but is well worth the effort! Jasper LeFranc was a respected bartender who created a secret mix that he used in all his original drinks. Thankfully, he eventually gave up the secret. It’s a blend of four ingredients that are easy to source. The result’s a sweet, sour, and spicy combo that adds big flavor to this punch. Just add rum! Cheers!
The Passion at the Disco cocktail is a refreshing and vibrant drink that combines the tropical flavors of passion fruit with the bright citrus notes of lime.
The Prescription Julep is a classic cocktail that dates back to the mid-1800s. It's a refreshing and complex drink that combines the flavors of rye whiskey, cognac, mint, and sugar.
This pre-Prohibition classic is a simple, refreshing mix of gin, citrus, mint and sugar. The exact origins are a bit murky - some say Chicago, others point to New York - but one thing’s clear: it’s a crowd pleaser.
The Suffering Bastard cocktail uses both bourbon and gin. Born in Cairo at the Shepheard's Hotel, it was originally concocted as a hangover cure for troops fighting in North Africa.
Trader Vic's Grog is a tiki cocktail that originated from the Navy Grog, a rum drink created by Donn Beach. Trader Vic Bergeron, the founder of the Trader Vic's chain, reimagined the Navy Grog.
Created by Don Beach in 1934 at Don the Beachcomber's in Hollywood, USA. This recipe is adapted from one published in Jeff Berry's Sippin' Safari, which Jeff sourced from the 1937 notebook of Beachcomber's waiter Dick Santiago.
