All Recipes
41 recipes
The Ouzo Experiment
A take on a Collins style cocktail with Ouzo being the star of the show.
Improved Whiskey Cocktail
The Improved Whiskey Cocktail emerged in the mid-to-late 19th century as bartenders began refining the original Whiskey Cocktail. Early cocktail guides, especially Jerry Thomas’s 1876 Bartender’s Guide, featured “improved” versions that added layers of complexity. The key upgrade was the inclusion of maraschino liqueur and absinthe, alongside whiskey, sugar, and bitters. These additions reflected a growing desire for more aromatic, nuanced drinks during the Golden Age of cocktails. The Improved Whiskey Cocktail helped bridge the gap between the simple Old Fashioned and more complex, spirit-forward classics.
High Five
This cocktail was created by Alex Day in 2010. It is a refreshing cocktail that leans more on the bitter end instead of the sweeter end of the spectrum.
Sidecar
The Sidecar is a perfect balance of spirit, citrus & sweetness provided in the way of liqueur. Most cocktail historians trace its origins to either Paris or London around the end of World War I. One popular story claims it was created for an American army captain who would arrive at a bar in the sidecar of a motorcycle. While that tale is romantic, what we do know is that the drink first appeared in print in 1922 in two important cocktail books: *Harry’s ABC of Mixing Cocktails by Harry MacElhone *Cocktails: How to Mix Them by Robert Vermeire. The classic formula is simple and elegant: cognac, orange liqueur (traditionally Cointreau), and fresh lemon juice. The Sidecar became especially popular in the 1920s and ’30s, cementing its place as one of the foundational cocktails and influencing later drinks like the Margarita.
Chrysanthemum
Nice floral low ABV cocktail that you can sip all night! The Chrysanthemum cocktail is a quiet classic from the early 20th century, most famously appearing in Hugo Ensslin’s 1916 book Recipes for Mixed Drinks. It’s a delicate, aromatic drink built on dry vermouth, with a touch of Bénédictine and a hint of absinthe, reflecting the era’s love of herbal and floral flavors. Unlike many bold pre-Prohibition cocktails, the Chrysanthemum stands out for its subtlety and perfume-like character. It’s often seen as a bridge between aperitif-style drinks and the absinthe-influenced classics of its time.