Created at an Irish airport by chef Joe Sheridan for passengers who made an emergency landing there, this recipe was then passed along to the bartender at San Francisco's old Buena Vista Hotel.
Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.
Author: Dale DeGroff
Just when this crowd-pleasing berry drink heats things up-hi there, ginger beer-it starts to cool things down, thanks to muddled cucumber and mint.
Author: Maggie Hoffman
Take down the temperature of a classic hot toddy in this easy, cooling rye cocktail.
Author: Andy Baraghani
Drambuie, a Scotch-based honey-and-herb liqueur, is what really distinguishes this classic cocktail.
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
We found this recipe in Jerry Thomas's 1862 How to Mix Drinks or the Bon Vivant's Companion, in a recipe for a single serving. It called for Holland gin-or genever, as we know it today-and was probably...
Author: Jason Kosmas
This punch recipe from Shannon Mustipher uses Earl Grey tea, pineapple, grapefruit, and pot still Jamaican rum.
Author: Shannon Mustipher
