New cocktails February 2016
Words by Simon Difford
Photography by Dan Malpass
The following cocktails were all added to Difford’s Guide during February 2016. We’ve endeavoured to credit the originator of each drink with reference to a recipe’s origins.
We’ll be adding many more in the coming days and weeks as we prepare to send our next cocktail book to press with the best 3,000 cocktails from the nearly 4,000 we’ve assembled.
With: Mezcal, Aperol, Maraschino liqueur and lime juice.
Origin: Created in 2009 by Phil Ward at Mayahuel, New York City, USA.
With: Cucumber, mint, gin, lime juice, sugar syrup and soda.
Origin: Created in 2004 by George Delgado at Libation, New York City, USA - originally as a long drink. Christy Pope took the Eastside to Milk & Honey where this now popular straight-up version was created.
With: Gin, elderflower liqueur and orange bitters
Origin: Created by in 2007 by Phil Ward at Death & Co, New York, USA.
With: Cognac, lemon juice, sugar syrup and champagne.
Origin: A cognac based version of the French 75 which was named after the 75mm Howitzer field gun used by the French army during the First World War. This cognac version is appropriately named after another gun, the tank mounted Soviet 2A46 (also called D-81T) 125mm/L48 smoothbore cannon.
With: Bourbon, lemon juice and honey water.
Origin: Envisaged by T. J. Siegel one night in 2001 at Milk & Honey, New York City, USA where it was first made by Sasha Petraske.
With: Rye whiskey, Yellow Chartreuse, sweet vermouth, Angostura Aromatic Bitters and Orange Bitters.
Origin: Created in 2006 by Michael McIlroy at Milk & Honey, New York City, USA.
With: Gin, dry vermouth, triple sec and absinthe.
Origin: Created in 2008 by Phil Ward at Death & Co., New York City, USA.
Juliet & Romeo
With: Cucumber, mint leaves, gin, lime juice and sugar syrup.
Origin: Created in 2007 by Toby Maloney at The Violet Hour in Chicago, USA.
With: Blanco tequila, honey syrup and ginger syrup.
Origin: Created in 2009 by Marcos Tello at The Varnish in, Los Angeles, USA.
With: Gin, amontillado sherry, crème de pîche and honey syrup.
Origin: Created in 2008 by Thomas Waugh at Death & Co., New York City, USA.
Naked & Famous
With: Mezcal, Aperol, Yellow Chartreuse and lime juice.
Origin: Created in 2011 by Joaquín Simó at Death & Co., New York City, USA.
With: Bourbon, amaro, Aperol and lemon juice.
Origin: Created in 2007 by Sam Ross at The Violet Hour, Chicago, USA.
With: Bourbon, lemon juice, ginger syrup, Lillet Blanc and pink grapefruit liqueur.
Origin: Created in 2015 by Karen Grill at Sassafras Saloon, Los Angeles, USA
With: Irish whiskey, Lillet Blanc, triple sec and orange bitters.
Origin: Created in 2004 by David Wondrich in Brooklyn, New York City, USA.