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a classic made the way it should be. fresh ruby red grapefruit juice over smirnoff vodka. also, available with a salted rim, you salty dog.
the boulevardier appeared in harry.s 1927 bar guide, barflies and cocktails. it was the signature drink of erskine gwynne, expatriate writer, socialite, and nephew of railroad tycoon alfred vanderbilt. a perfect combination of maker's mark bourbon, carpano antica sweet vermouth and campari.
the cocktail was invented in 1941 by john g. martin of g.f. heublein brothers, inc., an east coast spirit distributor, and john "jack" morgan, president of cock 'n' bull products (which produced ginger beer) and proprietor of the cock 'n' bull tavern, a bar on sunset boulevard in los angeles popular with celebrities. martin needed to figure out how to sell smirnoff vodka and morgan was trying to push his ginger beer. they put the two together with lime and took a picture of it in copper mugs being enjoyed by celebrities. ours like the original is made with smirnoff vodka, fresh lime and housemade ginger beer.
sometimes known as the mccormick; it is named after a surgical technique of grafting monkey testicle tissue into humans. it was created in the 1920s by harry macelhone, owner of harry's new york bar in paris, france. beefeater gin, fresh orange juice, and grenadine in a glass rinsed with pernod absinthe.
a contemporary play on classic mexican flavors. don julio anejo tequila, crème de cassis, agave nectar and fresh lemon juice.
this pre-prohibition cocktail was named after a 1890.s opera star. dewar's blended scotch, fresh lemon and lime juice and topped with barritt's ginger beer.
a classic version of this english favorite, fresh cucumber is the key to the balance. along with the cucumber we used pimm's #1, fresh lemon juice, sugar and top it off with fever tree club soda.
a contemporary highball contributed by our friend adam seger. equal parts of hum botanical and campari topped with gosling's ginger beer.
said to have originated during the first world war when british soldiers with their gin longed for the tom collins and found themselves with all components except club soda. since they were in france and champagne was abundant they substituted the sparkle of the wine for that of the soda. harry.s new york bar in paris is most commonly credited with its commercialization while the name comes from the 75 millimeter howitzer that packed a pretty good punch as well throughout the war. plymouth gin, fresh lemon juice, sugar, and champagne.
while our recipe is different from the trademarked "dark n. stormy" that is owned by gossling, we think you.ll enjoy it even more. we use gosling's black seal rum, fresh lime juice and our housemade ginger beer. topped off with just a drizzle of molasses.
knob creek bourbon and sprecher root beer.
not a frat boy favorite you but a classic highball that when made properly with premium components, it is a great cocktail. beefeater gin, smirnoff vodka, cruzan oak barrel aged rum and sauza tequila combined with fresh lemon sour and fentamin's curiosity cola.
it was purportedly invented at the trader vic's restaurant in oakland, california in 1944. trader vic's rival, don the beachcomber, claimed to have created it in 1933. cruzan light rum, myer's dark rum, orgeat syrup, combier and fresh lemon, and lime juice.
a great combination of dandelion & burdock soda from england and sailor jerry's spiced rum. a fantastic idea for the capt.n coke drinkers.
the first mention of the drink occurs in david embury's 1948, "the fine art of mixing drinks," but popular opinion has it the libation was created about twenty years earlier. boodle's gin, honey syrup, fresh lemon juice and a touch of orange bitters.
a boston-born classic of plymouth gin, fresh lemon and lime juice, luxardo maraschino liqueur and green chartreuse.
not just a rum and coke! ok, maybe it.s a rum and coke but it cruzan oak barrel aged rum and mexican coke.
this is the recipe perfected by ernest hemingway at the el floridita bar in havana, cuba. cruzan light rum, fresh lime juice, fresh ruby red grapefruit juice and luxardo maraschino liqueur.
a drink that pre-dates prohibition (as early as 1911), and is named for the philadelphia men.s club of the same name, which met in the bellevue-stratford hotel. i mix up the recipes for both from the original but they could still pass for each other. hendrick's gin, fresh lemon sour, grenadine and an egg white.
the aviation was created by hugo ensslin, head bartender at the hotel wallick in new york, in the early twentieth century. the first published recipe for the drink appeared in ensslin's 1916 recipes for mixed drinks. the name comes from the pale blue color of the drink that is created by the crème de violette. bombay sapphire gin, luxardo maraschino liqueur, fresh lemon juice, and crème de violette.
a great drink at the end of a meal. templeton rye whiskey, fernet branca, sugar and angostura bitter's.
the exact origin of the sidecar is unclear, but it is thought to have been invented around the end of world war i in either london or paris. the ritz hotel in paris claims origin of the drink. the first recipes for the sidecar appear in 1922, in harry macelhone's harry's abc of mixing cocktails and robert vermeire's cocktails and how to mix them. we make a very clean and natural version without sugar. this gives a better balance and nicer mouthfeel. martell vsop cognac, combier and fresh lemon juice.
the exact origin of the martini is unclear. numerous cocktails with names and ingredients similar to the modern-day martini were first seen in bar-tending guides of the late 19th century. one popular theory suggests it evolved from a cocktail called the martinez served at the occidental hotel in san francisco sometime in the early 1860s, which people frequented before taking an evening ferry to the nearby town of martinez. beefeater gin, carpano antica sweet italian vermouth, angostura bitter's and luxardo maraschino liqueur.
from the seelbach hotel in louisville, kentucky. maker's mark bourbon, combier, angostura bitters, peychaud's bitters and bourillon- d' orleans, brut champagne.
try it with deutz champagne
tradition of a belgian wheat beer that is crisp with hints of spice.
german style hefeweizen, hold the lemon has hints of citrus.
a beer with great balance between smooth malts and crisp hops.
delicious czech style pilsner with an aromatic finish.
a savory, hoppy ale.
this is an unfiltered dry hop indian pale ale.
rich ,intense beer ,with complex flavor and warm finish
oregon brewed, rich and dry
this is a premium style ale with bold flavor and a robust finish
famed for its american malt and enormous hop and crisp finish
this is an amber with a sweet caramel start and toasty hop finish
a smooth easy drinking light american classic since 1844.
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Jacob J.(via Yelp)
August 10, 2012
The stars are mostly for the charm of the bartenders and the careful creation of a good cocktail. I've tasted a few perfectly crafted cocktails here in the...
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