Cocktails for the Coupe
Salt Air Margarita
The earliest known printed recipe for the Manhattan was published in O. H. Byron's 1884 Modern Bartenders' Guide, which cites two versions: one made with French vermouth, the other with Italian.
Flor De Jalisco
The margarita-like Flor de Jalisco is a nod to Joaquin Simo's friend Sam Kershaw, a Scottish bartender who's obsessed with using jams and other fruit preserves as cocktail ingredients.
"This is the drink I would choose instead of dessert after a big meal," says Coltharp. Fruity, spicy Redbreast Irish whiskey is excellent with the blackberries.
While playing with leftover ingredients one night, Jamie Boudreau combined grappa and peach puree. The mixture was sweet, so he added Aperol, a bitter orange liqueur, then Champagne, resulting in this well-balanced cocktail.
In his 2001 book Straight Up or On the Rocks, William Grimes claims that Ernest Hemingway "often worked his way through about a dozen of these lime slurpees, sometimes ordering doubles, which became known as Papa Dobles."
This drink pays homage to the orchards and vineyards of British Columbia's fertile Okanagan Valley.
Corpse Reviver No. 1
"I've long loved this pre-Prohibition classic because of its dark, woody notes of apple and bittersweet wine," says Jackson Cannon. He came up with this version—which substitutes Armagnac for the usual brandy and Calvados for the applejack—to please a guest who wanted a more "top-shelf" drink.
The light, fragrant Feng Shui harmoniously combines flavors from around the world: lychee from southern China, sake from Japan, thyme from the Mediterranean and gin from Holland.
At The Penthouse in Los Angeles, cocktail consultant Ryan Magarian often focuses on flavor combinations first, then searches for classic cocktail recipes to match. Here he began with the delicious combination of blackberry and pineapple.
This savory pear sour honors an English schoolmaster who reputedly discovered the Williams pear (a.k.a. the Bartlett pear) around 1765.
Amaro Lucano is a slightly bitter herbal Italian liqueur that Philip Ward says tastes a bit like chocolate. Combined with rich tawny port and smoky mezcal, it's a terrific digestif.
Bartender Phil Ward at Pegu Club in New York City named this herbaceous variation on a margarita after the smaller of two jiggers that Pegu Club staffers use to pour each drink precisely.
Sasha Petraske taught Richard Boccato this White Russian variation when Boccato worked for him at Milk & Honey. Boccato makes it with Caffé Lolita coffee liqueur.
Green with Envy
Teais an ingredient in almost all of the specialty drinks and many of the Asian-street-food-inspired dishes at Poleng Lounge in San Francisco.