![]() ![]() 'Margarita' is the Spanish equivalent of Marjorie. "Rumor has it that an enlightened bartender mixed up the first margarita in Rosarita Beach, Mexico, for a showgirl named Marjorie King who was allergic to all liquor except tequila. "Though they seem made for each other, the margarita came to be long before the Super Bowl," Kotite writes. Whatever you go for (heck, even vodka in place of the gin!), make sure there's a twist or an olive for garnish. Though this particular martini recipe calls for a 2:1 gin to vermouth ratio, the classic cocktail couldn't be more rife with personal preference. This drink is a true treat, whether you’re bellying up to the humblest of backwoods bars, networking at a fancy party in Los Feliz, or simply wowing your father-in-law (something I recently did) by stirring one up." Credited to The Manhattan Club, the place where it was prepared for Winston Churchill’s Brooklyn-born mum in the 1870s, appreciation for the Manhattan crosses genders, generations, and palates. "It’s like a liquid layer cake-each ingredient is immensely flavorful and satisfying. "The classic Manhattan has to be one of the most satisfying of all cocktails," Kotite claims (brave claim, Kotite!). Round it out with a substantial vermouth (like Carpano Antica) and there is no denying that the Boulevardier punches above its weight." First off, there is a higher proportion of base spirit: Rather than the familiar 1:1:1 Negroni ratio, the Boulevardier uses a 2:1:1 ratio, allowing the richness and natural sweetness of the bourbon to tame the bitterness of Campari. ![]() "But rather than the similarities, it’s the differences from the Negroni that make the Boulevardier special. "On the surface, the Boulevardier appears to be nothing more than a Negroni with the gin swapped for bourbon, and indeed it’s a great gateway cocktail for a bourbon drinker to get into the genre of aperitif-driven cocktails," Lombardo says. The club was famous for its juleps and soon started turning out variations, including its now eponymous cocktail." 7. Boulevardier Its origins can most likely be traced to the Southside Sportsman’s club, a toney gentlemen’s club operating on Long Island in the 1860s. At its heart, it’s basically a fresh gin gimlet with some mint in the shaker. As Lombardo claims, "The Southside is a fantastic cocktail to exhibit the transformative power of mint. I don't know if this is one of your classics, but it's certainly one of ours. Like one reviewer, Judy, comments: "nuff said." Vodka, ginger beer, and lime-what more could you want? Don't forget lots and lots of ice. Which means that we should venerate Old Fashioneds-and drink lots of them." This is the cocktail holy trinity of spirit, sugar, and bitters, people. Others appreciate its simplicity they admire its marbled color and its timelessness. It’s a smart drink, offering enough complexity in taste without obliterating the very spirit that makes it good in the first place. Rye or bourbon lovers stand by its side for the clear breakthrough of flavor. What’s with all the staying power? That depends on who you ask. "This one has hung around-for at least 200 years. "A lot of cocktails come and go," Erika Kotite writes. Linen pants and literati optional, but highly recommended." Enjoy one on those sultry summer nights when the humidity is so high that even sunset brings no relief. "But if you take the time to assemble what you need, you'll be rewarded with an herbal, sweet-tart, and refreshing cooler with a seductive red color. ![]() "The Singapore Sling has a lengthy list of ingredients," Lombardo warns. "Bold, spicy, vegetal and tart, the Last Word has become a favorite amongst cocktail enthusiasts and is appropriately named for both its relatively high alcohol content and the intensity of its flavor. "Originally created at the Detroit athletic club in the 1920s, a Last Word-equal parts gin, lime, maraschino liqueur, and chartreuse-is perfectly suited for rotgut bathtub gin, which is almost certainly what was used in the original cocktail," Lombardo says. And believe it or not, the egg white provided a much-needed boost of protein after a night out on the town, something that was very popular with the early morning drinkers in the sporting set who made the cocktail so popular in the 19th century." Traditional sours nearly always called for egg white, an ingredient that added a light, frothy, textural element to the cocktail. "Lemon is most common for the latter, but juice with any kind of noticeable acidity will work well. "The true sour is a study in simplicity-of whiskey, sugar, and citrus," writes recipe author Erik Lombardo. ![]()
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