2 oz tequila
1 oz creme de cassis
2 oz lime juice
1/2 oz triple sec (or to taste)
pinch of salt
El Metropolitano
2 oz tequila
1/2 oz orgeat
2-3 dashes chocolate bitters
Combine over ice.
Named for the hotel at which the Japanese delegation of 1860 stayed, near Jerry Thomas’s bar where the Japanese Cocktail was created.
Creamcicle
2 oz Gin
1 oz Aperol
1/2 oz vanilla syrup (Torani)
1/4 oz lemon juice
Rosebud Motel
2oz Taragon gin
1oz lime
3/4oz orgeat syrup
A more herbaceous than the Hotel Georgia.
The Casino
2oz gin
1/2oz maraschino liqueur
1/2oz lemon juice
Dash of orange bitters
Improved Japanese Cocktail
An updated version of Jerry Thomas’s Bar Tenders Guide by Toby Cecchini, Long Island Bar, Brooklyn
2 oz. brandy
1 oz. fresh lemon juice
1 oz. orgeat
3 dashes Peychaud’s bitters
Mai Tai
- 1 ounce light rum
- 1 ounce dark rum
- 1 ounce lime juice
- 1/2 ounce triple sec
- 1/2 ounce orgeat syrup
- 1/4 ounce simple syrup or Falernum
Twelve Mile Limit
1 oz. rum
½ oz. rye whiskey
½ oz. Cognac
½ oz. grenadine
½ oz. fresh lemon juice
Málaga Milk
A riff on the Oatmilk and Honey cocktail from NYC bar The Spaniard, as relayed by Imbibe.
1 ½ oz. bourbon
¼ oz. crème de cacao
¼ oz coffee liqueur
1 oz. almond milk
½ oz. honey syrup
pinch salt
Southern Traction
The 20th Century is a underrated classic cocktail created for the fabulous Art Deco bullet-nosed New York Hudson train engine that ran the Chicago to New York 20th Century Limited line starting in 1938.
Lacking a few critical ingredients, I improvised, naming this variant after a Floridian train.
Ingredients
- 1 oz gin
- 3/4 oz creme de cacao
- 1/4 oz triple sec
- 1 oz grapefruit juice
Combine in a shaker over ice, shake until cold, and serve in a martini glass. Garnish with a twist of grapefruit or lemon if available.
