In his Vintage Sprits and Forgotten Cocktails, Ted "Dr. Cocktail" Haigh affirms that Thomas Franklin Fairfax Millard (1868-1942), a war correspondent and journalist, is the confirmed author of the Twelve Mile Limit Cocktail.
The Airmail cocktail is a refreshing and easy-to-make drink that's perfect for a warm day or a celebratory occasion. It's a classic cocktail that has been around since the 1940s, and it's still popular today.
The Alamagoozlum is a vintage cocktail attributed to J.P. Morgan. It's a complex drink with a unique flavor profile, combining a variety of spirits and liqueurs.
Adapted from a recipe created 2nd October 2013 by New York bartender Zac Overman while experimenting at home. His Trinidad Colada a.k.a. Angostura Colada debuted at the Sunken Harbor Club in Brooklyn when it opened on 23 January 2014.
While it may sound menacing on the surface, this cocktail will be your cold-brew coffee's new best friend. With herbal sweetness from the rum and benedictine to savory elements from the sherry.
The Bay Roc Special is a classic cocktail created by Jasper LeFranc at the Bay Roc Hotel in Jamaica in 1972. It's a powerful libation with a balance of spice, honey, and rum.
Adapted from a recipe created in 1957 by Harry K. Yee at Henry Kaiser's Hawaiian Village Hotel (latterly the Hilton) in Waikiki, Oahu, Hawaii. The drink, created at the behest of Bols to aid sales of their blue curaçao, is named after the hit song from the 1937 Bing Crosby film, Waikiki Wedding, and not after what is generously described as a "musical-comedy" Elvis Presley 1961 film of the same name. That said, the Elvis film probably contributed to this cocktail's popularity.
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.
Created in 1996 by Tony Abou-Ganim at the Starlight Room, a nightclub and cocktail lounge atop San Francisco's Sir Francis Drake Hotel (now the Beacon Grand Hotel). The Nob Hill cable cars pass by the bar, hence its catchphrase, "between the stars and the cable cars," and this contemporary classic cocktail's name.
The classic Charles Dickens Punch is a fiery and flavorful concoction that was a favorite of the renowned author himself. While the exact recipe may have varied over time, the basic elements remain the same: a blend of rum, brandy, lemon, sugar, and hot water that is set on fire.
The Chartreuse Swizzle is a refreshing and unique cocktail that blends the herbal sweetness of Chartreuse with the tropical flavors of pineapple and lime.
The Cigar Cocktail is a classic cocktail that is designed to complement the flavors of a cigar. It is typically made with a blend of dark spirits, such as whiskey or rum, and sweet vermouth.
Creamy, rich Coquito may be a classic Puerto Rican holiday drink, but don't let the seasons limit you—this combination of rum, milk, coconut, and spices tastes great any time of year.
The Corn 'n' Oil is a traditional Barbadian planters' drink which, like the falernum liqueur it is sweetened and flavoured with, dates from the 1700s. Its 'Corn and Oil' name is derived from the Book of Deuteronomy, the fifth book of the Christian Old Testament. Chapters 1–30 are of sermons delivered to the Israelites by Moses on the plains of Moab, shortly before they enter the Promised Land. The salient verse being, "That I will give you the rain of your land in his due season, the first rain and the latter rain, that thou mayest gather in thy corn, and thy wine, and thine oil."
Its origins trace back to the late 19th century in Cuba, where it gained popularity among American miners working in the Santiago de Cuba region. The Daiquiri's enduring appeal lies in its balance of sweet, sour, and tart flavors.
The Dark Daiquiri is a classic cocktail that offers a rich and flavorful twist on the traditional Daiquiri. It's made with dark rum instead of light rum, adding a depth of molasses and spice notes to the drink.
Created by Don Beach in the early 1950s at his The Don The Beachcomber restaurant in Palm Springs, this drink is named after Doctor Bernard Funk who was Robert Louis Stevenson's physician in Samoa. The good doctor is said to have concocted and prescribed an absinthe laced limeade so inspiring this cocktail.
Eggnog is a creamy, festive cocktail that's perfect for the holiday season. It's made with a base of eggs, sugar, milk, and cream, and is typically flavored with spices like nutmeg, cinnamon, and cloves. Alcohol, such as brandy, rum, or bourbon, is often added to give it a kick.
The Embassy Cocktail is a classic cocktail from the 1930s, originating from Hollywood's Embassy Club. It's a well-balanced and flavorful drink that combines brandy, rum, Cointreau, lime juice, and bitters.
Falernum is a versatile and flavorful syrup with a rich history in Caribbean and tiki cocktails. It typically contains a blend of lime, ginger, almond, and cloves, creating a complex and balanced flavor profile.
Flips originally comprised rum or brandy, beer and molasses or sugar, mixed together then heated with a red-hot poker which caramelised the drink and made it bubble and froth. Over time, a tin or copper vessel known as an ale-warmer replaced the poker. Helped by sailors, the Flip crossed the Atlantic where President George Washington became a notable Flip drinker. Here is one of the first complete recipes for a flip from The Cooks Oracle:
To make a quart of Flip: Put the Ale on the fire to warm, beat up three or four Eggs with four ounces of moist Sugar, a teaspoon full of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy. When the Ale is near to boil put it into one pitcher, and the Rum and the Eggs, etc into another; turn it from one pitcher into another until it is smooth as cream. The Cooks Oracle, 1822
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.
This recipe came from Dale DeGroff in December 2012 who said: "A personal favourite, adapted from a recipe from Jerry Thomas' 1862 How to Mix Drinks: a totally different take on eggnog – made as a single-serve drink it includes a raw egg, so you need to shake the hell out of it."
Although the Gin Gimlet was published in Harry Craddock's The Savoy Cocktail Book from which it gained noteriety, the drink actually traces it's history back further to the British Royal Navy who were using lime juice to ward off scurvy. The Gimlet was purportedly invented by Rear Admiral Sir Thomas Desmond Gimlette who mixed the concoction to make the lime rations more palatable for his crew. Acting as doctor for the superior officers, mixed the lime with sugar and gin to mask the bitter taste. Unlike their superior officers, the regular naval sailor was given rum rations which they would also mix with sugar and lime, which came to be known as "grog". That mixture finds it's origins in the english trading vessels of 14th century England and gave birth to another famous cocktail which we will revisit in another episode.
The Gin Rickey is one of the few classic cocktails that doesn’t have an origin muddled by history or shrouded in rumors and innuendo. The invention of this refreshing highball is refreshingly clear: It was named after Joe Rickey, a Democratic lobbyist living in Washington, D.C., during the late 19th century.
The origins of this cocktail are unknown but it is named after the Swedish film actress and Hollywood star. Born Greta Lovisa Gustafsson on the 18th September 1905, Greta Garbo received three Academy Award nominations for Best Actress and an honorary one in 1954. She was ranked the fifth greatest female star of all time by the American Film Institute in 1999, behind Katharine Hepburn, Bette Davis, Audrey Hepburn, and Ingrid Bergman.
The 18th-century British Admiral Edward Vernon, nicknamed Old Grog for the grogram fabric cloak he wore, attempted to prevent scurvy among his men by serving them a pint of rum a day. The dark navy rum had nothing to do with scurvy, but it did lend itself to “the swinish vice of drunkenness”. As a result, Admiral Vernon ordered that the sailors tot of rum be mixed with water, lime juice, and brown sugar–making the world’s first cocktail. The drink was named Grog after Admiral Vernon.
This drink gets lumped in with classic tiki cocktails because it's a tropical recipe from around the same era. There are a few key differences, though.The Halekulani calls for whiskey instead of rum, it's served up rather than over crushed ice, and it was created on an actual Polynesian island. But it is still dangerously easy to drink and will have you wishing you were on a tropical beach somewhere.
The Haunted House cocktail is a spooky and delicious drink that's perfect for Halloween or any other spooky occasion. It's made with bourbon, apple cider, lemon juice, and a variety of spices, including cinnamon, nutmeg, and cloves. The drink is garnished with a cinnamon stick and a lemon wheel, making it both festive and festive.
The Hotel National / Nacional cocktail is a classic Cuban cocktail that has been enjoyed for decades. It is a refreshing and flavorful drink that is perfect for any occasion.
Jasper's Mix is a rum-based cocktail mix that is popular in Jamaica. It is a simple syrup made with lime juice, sugar, Angostura Aromatic Bitters, and nutmeg. It is typically used to make rum punches, but it can also be used to make other cocktails.
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 Jungle Bird is a classic Tiki cocktail that was created in 1973 at the Aviary Bar in the Kuala Lumpur Hilton. It's a complex and balanced drink that combines the flavors of dark rum, Campari, pineapple juice, lime juice, and simple syrup.
The Lonely Valentine is a cocktail that evokes a sense of bittersweet nostalgia. It's a complex blend of flavors that balances sweetness with bitterness, and warmth with tartness.
The Long Island Iced Tea is as boozy as cocktails get, with a guaranteed hangover. But with four liquors, one liqueur, lemon and cola, it somehow works.
Pronounced 'Ma-cu-nayma', this is adapted from a recipe created in 2014 by Arnaldo Hirai at his Boca de Ouro bar in São Paulo, Brazil. According to Arnaldo, his recipe started to take shape in 2014 and was almost called Caxirola, after the rattle created by Carlinhos Brown to be the official musical instrument for the World Cup in Brazil later that year.
The Mary Pickford is a classic cocktail named after the famous silent film actress. It is a Prohibition-era cocktail that's made with: white rum, fresh pineapple juice, grenadine, and maraschino liqueur.
This drink is a frozen mashup of two tropical classics—the Piña Colada and the Frozen Strawberry Daiquiri. It’s a crowd-pleaser in both flavor and presentation, thanks to those bold, contrasting colors.
In his 1948 The Fine Art of Mixing Drinks, David Embury's says "At some bars a drink served under the name of "Millionaire" which consists of lime juice, slow gin, and Apricot Liqueur, with a few dashes of Jamaica rum. Since the sloe gin, which is a liqueur, predominates in this drink, I do not regard it as a true cocktail." Embury is more complimentary of what he calls a "Millionaire Royal", proclaiming it to be "a very satisfactory drink."
The Mundo Perdido cocktail is a unique and flavorful tiki drink created by Jeff Beachbum Berry. It features a combination of dark rum, apple brandy, lemon juice, cinnamon syrup, and demerara syrup. The name "Mundo Perdido" translates to "Lost World" in Spanish, hinting at the cocktail's exotic and mysterious nature.
The Painkiller is a rich and fruity tropical drink that is a specialty of the British Virgin Islands. A relative of the Piña Colada, there are a few key differences you need to know in order to make this drink right.
The Philadelphia Fish House Punch is a classic punch recipe that has been enjoyed for centuries. It's a rich and complex drink with a balance of sweetness, acidity, and spirit.
The Piña Colada is a classic tropical cocktail that is loved by many for its sweet and refreshing flavor. It is made with rum, pineapple juice, and cream of coconut, and is typically served blended with ice or shaken with ice and strained.
Pineapple-infused rum is a delightful spirit that captures the essence of tropical paradise. Made by steeping fresh pineapple in high-quality rum, the result is a sweet and fruity concoction that's perfect for sipping on its own or incorporating into a variety of cocktails.
The Port Light is a unique tiki cocktail that deviates from the traditional rum base by using bourbon instead. It was created by Sandro Conti for the Kahiki restaurant in Columbus, Ohio, in the early 1960s.
The Queen's Park Hotel Super Cocktail, also known as the Trinidadian Daiquiri, is a complex and flavorful drink that blends the sweetness of grenadine and vermouth with the tartness of lime juice and the spiciness of Angostura Aromatic Bitters.
Created at the eponymous club, established in Bermuda in 1844 and largely frequented by British Army Officers. Royal Bermuda Yacht Club cocktail first appears in Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion as the favourite cocktail of Mary Mabon, then a writer for Harper's Bazaar fashion magazine.
A buck is a cocktail that is made with ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Buck cocktails are sometimes called mules.
Originally surfacing during tiki's heyday, today there are variations to suit every palate. Here the recipe is very rum-forward, served straight up after a quick shake with ice, and the presentation is more understated than might typically be expected.
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.
Adapted from a 2020 recipe by Jason E. Clapham of Clapham Cocktails, Oxford, England. Jason says, "The Wardroom features port, cognac, and rum, the three favourite libations of the British Naval officer."
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.
