cocktails

Rye whiskey, Angostura bitters, Peychaud's bitters, simple syrup, absinthe, with a twist of lemon. As some tell it, the sazerac is thought to be the oldest known American cocktail, originating in New Orleans, and is the social drink of the city. It got its name from Sazerac de Forge et Fils brand of cognac, originally used to make the drink. The switch to rye whiskey came around the late 1800's.

Gin, cointreau, Lillet Blanc, lemon juice, dash of absinthe. You don’t have to wait until Halloween to enjoy this one. Considered by many to be the best of the corpse reviver drinks. This drink is often recommended as a cure for a hangover!

Gin, sweet vermouth, amaro, served up. This drink is normally served with the Italian digestivo Fernet Branca, but we like the sweetness amaro lends to the mix. The drink was originally created by Ada Coleman at the Savoy Hotel in London in 1903. She created the drink for Sir Charles Hawtrey (an actor who mentored Noël Coward). He wanted something with a "bit of punch in it" after a long day of work. When he first tried it, he said "By Jove, that is the real hanky panky!"

Gin, vodka, elderflower liqueur, lime juice.  A modern twist on an old classic.  Refreshing! 

Gin, maraschino liqueur, lemon juice, orange bitters, served up with a cherry. The recipe for this drink first appeared in "1917

Recipes for Mixed Drinks" by Hugo R. Ensslin. If you're a gin lover, you might just want to give this one a try.

Vodka, grenadine, lime juice, soda, with a splash of sprite, served with a cherry on top. This is one of Blanca's many creations at the DC, and is quite refreshing on a hot day. Variation: substitute gin for vodka.

Bourbon, orange bitters, sugar, served over ice with a twist of lemon or orange. Credit is given to the Pendennis Club in Kentucky for this quintessential cocktail, created by James E. Pepper, bartender and bourbon aristocrat, in Louisville.