In my opinion, the most important ingredients for a really good Mojito is simple: fresh lime juice and fresh mint. You can use all the cheap white rum your heart desires (although I can’t promise a hangover-free outcome).
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There are many variations and additions to this cocktail today (mint and cucumber are common), but this simple cocktail has its time and place in my heart!
Read MoreWhen I said there were MANY variations of the classic Negroni, I meant it. What a Negroni truly breaks down to be is 1 part bitter, 1 part sweet, and 1 part strong.
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The Bee’s Knees is thought to have been created during the Prohibition era, when something called bathtub gin (yes, it was what it sounds like!) was all the rage — which was probably incredibly harsh.
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Once you put in the effort to make eggnog at home, you’ll never glance at the store-bought stuff again, and I think you’ll be surprised at how simply it all comes together.
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This, now well-known, cocktail was created fairly recently back in 2007 by NYC bartender Phil Ward at Death & Co — which actually helped kick off the Mezcal movement in the US.
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I have such a love for prohibition-era cocktails, especially the infamous Last Word. This cocktail was invented by Frank Fogarty, a few years prior to the start of prohibition, approximately in 1915.
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A Paper Plane has a special place in my heart; not only is it a modern variation of the beloved ‘Last Word,’ (which is equitably delicious) the ingredients are equal parts.
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Ah, the dirty martini. Critiqued, loved, and hated by many alike. I’m here for any cocktail that has an accoutrement. The girls that get it, get it. And the girls that don’t, don’t.
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It’s a mystery (like many other cocktails) where the Manhattan’s origins come from. However, its first written cameo was in an 1982 article of the Sunday Morning Herald: “it is but a short time ago that a mixture of whiskey, vermouth, and bitters came into vogue.”
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Some claim the Sazerac to be America’s first cocktail. Dating all the way back to 1838, this cocktail the official cocktail of Louisiana and one roundly consumed for well over 100 years in the city of New Orleans.
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The Bijou was invented by Harry Johnson, who called it the Bijou because it combined the colors of three jewels: gin for diamond, vermouth for ruby, and chartreuse for emerald.
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