1 Bloody Mary
It’s rumored that the first bloody mary was concocted in 1921 by French bartender Fernand Petiot at the New York Bar in Paris, a popular hangout for Ernest Hemingway and other arty American ex-pats. Originally, it was just a blend of vodka and tomato juice, but lemon juice, Worcestershire sauce, and salt eventually made their way into the classic Hair of the Dog hangover cure cocktail. This delicious rendition kicks it up another notch, thanks to the addition of horseradish, hot sauce, celery salt, pepperoncini peppers, and fresh celery sticks. Trust me—I used to avoid this boozy brunch bev myself until I tried this recipe.
2 Blood & Sand
The Blood and Sand is a scotch-based cocktail that was invented in the 1920s. The divisive drink is known for the reddish color it gets from Heering cherry liqueur — which we’re guessing is the “blood.” The “sand” is orange juice, which is all to say: things were pretty weird in the 1920s.
The drink gets its name from the 1922 silent bullfighter movie Blood and Sand. The film stars Rudolph Valentino, the sultry romantic leading man of his day. Think Ryan Reynolds, but silent. Fans of the cocktail say if you mix it correctly using the original cherry Heering, the ruby-toned cocktail is a fine blend of smoky and sweet. Haters say it’s a waste of single malt Scotch whiskey! The original recipe first appeared in the 1930 Savoy Cocktail Book. And now it’s also below so you can decide for yourself!
3 Tommy’s Margarita
The Margarita—a blend of fresh lime juice, tequila, and orange liqueur with an optional sweetener—is a potent, well-built entry into the cocktail canon. Plenty claims credit for its invention: a restaurateur based south of Tijuana in the 1930s, a socialite in Acapulco in the 1940s. Others believe it evolved as a south-of-the-border twist on the then-popular Daisy (the Spanish word for “daisy” is a margarita, after all), dreamed up during Prohibition when Americans would travel abroad to drink. This version of the Margarita was created in the early ’90s by Julio Bermejo of Tommy’s Mexican Restaurant in San Francisco. Bermejo omitted orange liqueur in favor of the natural honeyed flavor of agave nectar helping to create the West Coast style of bartending using fresh, seasonal ingredients. It’s no mistake that agave nectar finds a natural harmony with an agave-based spirit.
4 Pisco Punch
This week, some of our favorite CHILLED 100 bartenders traveled to Peru to learn the ins and outs of the South American grape brandy, pisco. They are currently mixing up delicious cocktails at the Hotel Paracas like Pisco Punch and Peru’s national drink, the Pisco Sour. The bartenders are using an accolade or blended, pisco for these simple and delicious drinks that anyone can master at home. Even if you can’t be lounging on the gorgeous beaches of Peru, mixing up a Pisco Sour will bring the carefree, tropical vibes to your home bar.
Valeria Necchio recreates a classic peach Bellini recipe, using beautifully ripe white peaches for the perfect base for the dry Prosecco. This classic Prosecco cocktail is hard to beat on a hot day, so it’s worth whipping up a bigger batch of the purée to keep in the freezer ready for summer parties. I wonder whether Giuseppe Cipriani knew that some of his culinary inventions were going to become cults. As the founder of Harry’s Bar, the Venetian institution at the heart of the city with patrons of the caliber of Ernest Hemingway and Truman Capote, he invented not only the much-celebrated Carpaccio (a dish of thinly-sliced raw beef sirloin, painterly dressed with lemony mayonnaise); he also came up with the cocktail of worldwide fame that is Bellini.
A medley of sparkling wine and white peach purée, Bellini is the quintessential drink of Venice. Invented sometime between the mid-1930s and 1940s, for many, it represents la dolce vita in a glass. Interestingly, like the beef carpaccio (named after Vittore Carpaccio, a painter known for his love of deep reds), the Bellini was also inspired by a painter (the 15th-century Venetian artist Giovanni Bellini, who had a talent for reproducing pastel nuances), suggesting that Venice’s rich art scene had a strong influence on Cipriani’s creative work.
Bellini was originally conceived as a summer drink, but it’s now served all year round. Being so simple, its success relies on the quality of its ingredients: peaches and wine. Sweet and ripe white peaches, at their peak during the summer months, are essential; though some simple syrup can come to the rescue if the fruit is a tad underripe. When peaches are not in season, on the other hand, it’s best to rely on some quality frozen peach purée, or else to refrain, as even the best peach juice won’t deliver the same results. Regarding the wine, dry Prosecco is the canonical choice; Franciacorta is also good if only a bit unorthodox, while good Champagne would feel just too precious for the scope.
6 Corpse Reviver No 2
The Corpse Reviver No. 2 belongs to a family of pre-Prohibition cocktails that were consumed for the chief purpose of rousing the drinker from the dead. In other words: They were meant to cure hangovers, increase vigor and otherwise improve one’s morning. Corpse Revivers can be traced back to at least the 1870s, with many lost to the ravages of time. This version is the best-known recipe, although the Corpse Reviver No. 1 (cognac, Calvados, sweet vermouth) is still in rotation today and enjoys occasional placement on bar menus. Like many Prohibition-era cocktails, the Corpse Reviver No. 2 faded into obscurity over the decades, but it was resuscitated during the aughts as bartenders looked to history for inspiration. Its adoption was driven by the drink’s inclusion in Harry Craddock’s “The Savoy Cocktail Book,” a seminal tome originally published in 1930 that introduced dozens of classic drinks to modern drinkers.
This pick-me-up features gin, Lillet Blanc (a French aperitif), orange liqueur, and fresh lemon juice. That delicately balanced combination is doled out in equal parts, shaken with ice, and served in a glass that has been rinsed with absinthe, a technique that adds aromatics and only a hint of anise flavor to the drink. The result is tart, cold and refreshing, precisely what you need to start the day—or the evening, if you prefer to consume your liquor when the sun’s down. Today, the Corpse Reviver No. 2 is a popular fixture at craft cocktail bars and an occasional option at brunch joints that embrace the drink’s ability to jump-start the morning. If you order one, remember that the cocktail is more potent than it tastes. When in doubt, heed Craddock’s warning: “Four of these taken in swift succession will un-revive the corpse again.”
7 Irish Coffee
Irish coffee is a delicious and cozy winter cocktail. It’s a simple blend of coffee, whiskey, your sweetener of choice, and a few dollops of fluffy whipped cream. It’s coffee with a boozy sweet kick!
If you’re wondering who thought of this brilliant idea, you can thank an Irish chef named Joe Sheridan. In 1943, he ran a new restaurant at the Foynes airbase in Ireland. Where one day, he came across a boat of stranded travelers who returned back to the base due to a winter storm. Sheridan figured they could all use a little pick me up and whipped up a round of Irish coffees. To their surprise, the Americans loved the hint of whiskey in their hot coffee. And as their plane headed back to North America, so did this delicious Irish recipe…
8 Ti’ Punch
The Ti’ Punch, the national drink of Martinique is pronounced “tee paunch” and means “small punch” in Creole. The built drink is made from three ingredients: Rhum Agricole, cane syrup, and lime juice.
Rhum Agricole is a key ingredient in the drink and cannot be substituted for other styles of rum as it imparts its characteristic vegetal, earthy and floral notes. Ti’ Punch is simple to make and makes a refreshing drink in the heat of summer. Simply build it in a glass, swizzle the drink or stir with a spoon and add ice cubes.
If ever a cocktail earned the term “classic,” it is the sidecar. While its origins are unclear (New Orleans? London? Paris? A city with a long and storied drinking history, that’s for certain), the sidecar came into habitual public consciousness and popularity in France during World War I. The term “sidecar” can refer to both a little one-wheeled attachment to a motorcycle or a small slop bucket for leftover liquors that a bartender uses, so the cocktail may have derived its name from either source.
While shrouded in a bit of mystery, the sidecar remains a favorite among cocktail connoisseurs worldwide. Uncomplicated yet sophisticated, this is one that bartenders will generally respect you for requesting, and don’t mind making. The English variation demands more cognac, but this is the original French recipe, which we think is loveliest: equal parts of each ingredient mean a perfect balance of flavors — and lower alcohol content. That may not sound ideal, but trust us when we say that the sidecar’s punch has a tendency to sneak up on you…
10 Old Cuban
Inspired by the Mojito, the Old Cuban cocktail is a delicious Rum cocktail with notes of mint. A classy drink topped with some fine bubbly Champagne. Rum, mint, and lime juice are a great combination of flavors. Just think of the Mojito. The result is sour, herbal, and very refreshing. It is a delicious drink that’s an all-time favorite for many. And even though usually one should not mess with the classics, sometimes tweaking a traditional recipe can end up being something outstanding. And the Old Cuban is a perfect example of this.
Having been created by Audrey Saunders, one of New York’s bartending legends, the Old Cuban respects its roots. Traditional Mojito ingredients like Rum, mint, fresh lime juice and sugar (simple syrup) build the drink’s foundation. But the Old Cuban is a more sophisticated drink. That not only shows in the ingredients but also in preparation and presentation. The cocktail gets double strained to make sure all mint leave-particles are filtered out and then topped with some delicate and bubbly Champagne. The Old Cuban is a beautiful cocktail that’s worth having a closer look at
What is a Tommy’s Margarita?
Developed by bartender Julio Bermejo of San Francisco’s Tommy’s Mexican Restaurant in the 1990s, Tommy’s Margarita swaps out the orange liqueur in the traditional Margarita and doubles the amount of agave.
What Is Brandy?
Brandy, tragically underrepresented on this list, earns a well-deserved moment in the spotlight as one of the world’s most ordered cocktails.
What Is Corpse Reviver #2?
30) calls for Cognac, Calvados, brandy, and vermouth; while Corpse Reviver #2 uses equal parts gin, lemon juice, Cointreau, Lillet Blanc, and a dash of absinthe.
What is the Best-Selling Classic Cocktail in 2021?
After eight years of holding the title of most popular cocktail in the world, the Old Fashioned was finally dethroned by the Negroni.
What Is the Pisco Punch?
But with its tropical combination of pisco, pineapple, lemon, orange, cloves, and a Champagne float, it’s not hard to see why its popularity is on the rise.
What Is the Champagne Cocktail?
Wollert / Shutterstock Made with sugar, Angostura bitters, Champagne, brandy, and a maraschino cherry as a garnish, the Champagne Cocktail seems a little outdated next to some of its more modern contenders.
What Are the Best Classic Cocktails in 2019?
From Moscow mules to mai tais, scroll down to see the 50 best-selling cocktails in the world, ranked in ascending order, and to see how many you’ve tried.
What Is a Bellini?
Brent Hofacker / Shutterstock Invented by Giuseppe Cipriani, the founder of Harry’s Bar in Venice, the Bellini may not be considered to be a cocktail by some, with only two ingredients — prosecco and peach purée or nectar.
What is Irish Coffee?
The Irish Coffee at the Dead Rabbit in New York City (pictured above), named the world’s best bar in 2016, calls for one and a half parts Irish whiskey, 3/4 parts demerara syrup, four parts hot brewed coffee, and heavy cream, lightly whipped.
What’s in the recipe?
VDB Photos / Shutterstock The resurgence of sherry caused this drink, made with one and a half parts sherry, one and a half parts dry vermouth, two dashes of Angostura bitters, and two dashes of orange bitters, to make an appearance on the list this year.
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