Adapted from a 2005 recipe by Sam Ross at Milk & Honey, New York City, USA. Sam’s original recipe calls for ¾ oz honey-ginger syrup in place of ginger liqueur and honey. To make honey-ginger syrup: Peel and thinly slice a 6 inch piece of root ginger and place in a saucepan with 1 cup runny honey and 1 cup of water. Bring to the boil, then reduce heat and simmer for 5 minutes. Allow to cool and place in a refrigerator in a sealed container overnight to steep. Strain, bottle and store in the refrigerator. Alternatively: In place of the ginger liqueur used in our version of Sam’s drink, muddle 3 thumbnail slices of root ginger in the base of your shaker. Add Scotch, Islay whisky and lemon juice, and double the amount of honey water used. Shake and fine strain into ice-filled glass.
This now world famous drink was created in 1996 by bartender, raconteur and long term President of the United Kingdom Bartender’s Guild, Salvatore Calabrese. Being of proud Italian descent, Salvatore usually has little more than a swift espresso for breakfast. However, one morning, Sue his English wife, insisted he sit down for breakfast and served up toast and marmalade. Salvatore came up with the idea for his Breakfast Martini while enjoying the tangy preserve covered toast and took the jar to work with him. Later that day, at London’s Library Bar in the Lanesborough Hotel he perfected his signature cocktail. Salvatore’s Breakfast Martini has since inspired bartenders around the world to create their own cocktails using preserves such as jam and marmalade. Coincidentally, Harry Craddock’s 1930 The Savoy Cocktail Book includes a recipe to a Marmalade Cocktail, very similar to Salvatore’s Breakfast Martini. However, Salvatore says that the inspiration to his drink, which is simply a White Lady with marmalade in it, was the hearty English breakfast and not the classic English bartending book.
Like so many cocktails, the humble Mint Julep’s origins are the subject of heated debate. Today it is closely identified with America’s Deep South, famously served at the Kentucky Derby. However, the name derives from the Arabic word 'julab', meaning rosewater, and the first known written reference to a cocktail-style Julep was by a Virginia gentleman in 1787. At that time it could be made with rum, brandy or whiskey, but by 1900 whiskey had become the preferred base spirit. Indeed in his 1862 The Bartender’s Guide: How to Mix Drinks, Jerry Thomas calls for cognac, a dash of Jamaican rum and a garnish of berries and orange slices. He also lists a Julep variation made with gin and one calling for ripe pineapple as well as the now ubiquitous whiskey version. Common perceived wisdom has it that the Julep originated in Persia, or thereabouts, and it travelled to Europe (some say Southern France) where the rose petals were substituted for indigenous mint. The drink is then believed to have crossed the Atlantic where cognac was replaced with peach brandy and then whiskey, the Mint Julep we recognise today. The remodelled U.S. style mint julep reached Britain in 1837, thanks to the novelist Captain Frederick Marryat, who complained of being woken at 7am by a slave brandishing a Julep. He popularised the drink through his descriptions of American Fourth of July celebrations and praise such as the following: “I must descant a little upon the mint julep, as it is, with the thermometer at 100˚, one of the most delightful and insinuating potations that was ever invented, and may be drunk with equal satisfaction when the thermometer is as low as 70˚... As the ice melts, you drink. I once overheard two ladies in the room next to me, and one of them said, ‘Well, if I have a weakness for any one thing, it is for a ‘mint julep!’ - a very amiable weakness, and proving her good sense and taste. They are, in fact, like the American ladies, irresistible.” When making a Mint Julep it is important to only bruise the mint as crushing the leaves releases the bitter, inner juices. Also be sure to discard the stems, which are also bitter. It is imperative that the drink is served ice cold. Cocktail etiquette dictates that the shaker containing the mint and other ingredients should be placed in a refrigerator with the serving vessel (preferably made of metal rather than glass) for at least two hours prior to adding ice, shaking and serving. Variations on the Mint Julep include substituting the bourbon for rye whiskey, rum, gin, brandy, calvados or applejack brandy. Another variation calls for half a shot of aged rum to be floated on top of the bourbon-based julep.
Jack Koeppler, the bartender at the Buena Vista Café in San Francisco who's also famous for being the first bartender in America to serve Irish Coffee, was given this recipe by the son of it's creator, a fellow San Franciscan by the name of Mr Prosser. I (Simon Difford) adapted this recipe from Mr Prosser's recipe, which originally comprised: 2 shots white grape juice, 2 shots pisco, 1 spoon pineapple juice and 1 spoon absinthe.
SHAKE first 8 ingredients with ice and strain back into shaker. DRY SHAKE without ice and strain into chilled glass (no ice in glass). TOP with soda from siphon. Some recipes for a Ramos Gin Fizz, and indeed Henry’s original recipe, calls for old tom gin, in which case you may need to reduce the amount of sugar syrup depending on your old tom.
Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba, for the silent movie star and wife of Douglas Fairbanks. Mary was in Cuba filming a movie with her husband and Charlie Chaplin and this is recounted on page 40 of Basil Woon's 1928 book When It's Cocktail Time in Cuba, "The Mary Pickford, invented during a visit to Havana of the screen favourite by Fred Kaufman, is two-thirds pineapple-juice and one-third Bacardi, with a dash of grenadine. Both cocktails [The Presidenté is also mentioned] are sweetish and should be well shaken. The pineapple juice must be fresh-squeezed." Thus it would appear that a dash of maraschino liqueur is a later addition.
Created in the early 1990s by Julio Bermejo and named after his family's Mexican restaurant and bar in San Francisco, the self-proclaimed “premier tequila bar on earth”. Tomas and Elmy Bermejo set up Tommy’s in 1965 and Julio is one of their five children, all of which are involved in what is truly a family business. Julio has become a legend in the drinks industry for the Tommy’s Margarita and his knowledge of tequila. Tommy’s Margarita now appears on the menus of bars all around the world and in turn, the small family restaurant where the drink was created has become something of a mecca for bartenders and bar flies wanting to experience the now famous drink in the bar where it was invented. Their journey is a well-rewarded. At Tommy’s the classic Margarita trio of tequila, sugar and triple sec is enhanced by using agave syrup in place of the triple sec and the use of hand-squeezed Persian limes. The drink is served accompanied by plentiful tortillas and salsa. The bar’s shelves groan with the largest selection of 100% agave spirit in the USA and drinkers are encouraged to sample how different tequilas taste in the bar’s signature cocktail.
POUR absinthe into ice-filled glass, TOP with water and leave to stand. Separately THROW other ingredients with ice. DISCARD contents of glass (absinthe, water and ice) and STRAIN thrown drink into absinthe-coated glass.