Matador gives you three recipes, each around 100 years old (and all musts for even the novice mixologist.)
The first known recipe of this drink is from 1891. While probably concocted in Manhattan, there is some debate as to whether it was created at Manhattan Club, as reported.
4 1/2 ounces rye or bourbon whiskey
1 1/2 ounces sweet vermouth
2 dashes Angostura bitters
2 Maraschino cherries
Fill a pitcher with ice and add the whiskey, sweet vermouth, and bitters. Stir vigorously until the outside of the pitcher is thoroughly beaded with sweat and is extremely cold to the touch.
Place a maraschino cherry in each cocktail glass. Strain the drink over the cherries and serve immediately.
Courtesy of epicurious.com
Invented in the early 1900’s, this drink’s origination is attributed to the Ritz Hotel in Paris. Some say it was often ordered by a man who arrived at the bar in a motorcycle sidecar.
1 1/2 oz cognac
1 oz Cointreau® orange liqueur
1/2 oz fresh lemon juice
Take a lemon wedge, notch a slice into the middle and use it to moisten the rim of a chilled cocktail glass. Frost the moistened outer rim of the glass with superfine sugar. Shake ingredients together with cracked ice and strain into prepared cocktail glass.
Garnish with lemon twist, and serve.
Courtesy of drinksmixer.com
Sloe Gin Fizz. Photo by dinah
Sloe Gin Fizz
A wildly popular drink from 1910 to around 1930, strange variants of this drink can include egg white (Silver Fizz), egg yolk (Golden Fizz) or a whole egg (Royal Fizz).
1 1/2 oz. sloe gin
3/4 oz. fresh lemon juice
1 tsp. sugar
Combine lemon juice and sugar in a cocktail shaker and mix to dissolve sugar; add sloe gin. Fill shaker with ice and shake well for 10 seconds.
Strain into glass and top with 2-3 ounces chilled club soda, to taste.
Adapted from the Esquire Drink Book by Imbibe Magazine.
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