Sidecar
Last Word
COGNAC, TRIPLE SEC, FRESH LEMON JUICE,
GIN, LIME JUICE, GREEN CHARTREUSE,
ORANGE PEEL
MARASCHINO LIQUEUR
Reportedly created in Paris’s Ritz Hotel during World War One, the Sidecar was made with cognac or armagnac. 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. The drink was directly named for the motorcycle attachment.
This gin-based cocktail was created in 1916 at the Detroit Athletic Club, where it was offered for the price of 35 cents, making it the club’s most expensive cocktail at the time. It fell into oblivion after the Second World War before being rediscovered a few years ago.
Sazerac
Old Fashioned
Leo Morjakovs
RYE WHISKEY, PEYCHAUD BITTERS, RAW
AMERICAN WHISKEY, BITTERS, SIMPLE
has been
CANE SUGAR, ABSINTHE RINSE
SYRUP, ORANGE, AMARENA BLACK CHERRY
tending bar
Created at some point in the midnineteenth century at the Sazerac Coffee House in New Orleans. The owner of this establishment, John B. Schiller, was the local agent for Sazerac-du-Forge et Fils, a cognac which formed the basis of the Sazerac cocktail, along with sugar and Peychaud’s, the bitters synonymous with New Orleans.
The first use of this name was for a cocktail in the 1880s at a gentlemen’s club in Louisville, Kentucky. The recipe is said to have been invented by a bartender and popularized by club member and bourbon distiller Colonel James E. Pepper, who brought it to the Waldorf-Astoria in New York. A favorite of Mad Men’s Don Draper.
at The Ebbitt Room for 11 years. His favorite part of the job? “You never know who you’re going to meet here. It’s such a big variety of people, and it always makes for a great
Bee’s Knees
Blood and Sand
GIN, HONEY SYRUP FROM BEACH PLUM
SCOTCH, CHERRY HEERING, SWEET
around the bar.
FARM, LEMON JUICE
VERMOUTH, FRESH ORANGE JUICE
No two nights
The phrase “bee’s knees” was Prohibition-era slang for “the best.” In that time, the addition of ingredients such as citrus and honey were used to cover the unsavory taste and aroma of bathtub gin. Improving the taste of an inferior gin may have been the goal back then, but the result was a concoction that still holds its own.
This scotch-based cocktail was introduced in 1922. The red juice of the blood orange in the drink helped link it with its namesake, Rudolph Valentino’s classic bullfighter movie Blood and Sand. The recipe first appeared in the 1930 Savoy Cocktail Book.
atmosphere
are the same here.”
Concierge 97