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I Heart Absinthe: Corpse Reviver No. 2

Though today you could easily get this drink by simply ordering a “Corpse Reviver,” this cocktail was part of a short series (of two) made by Harry Craddock at the American Bar in the Savoy. Like the Chyrsanthemum, it can be found in Craddock’s 1930, but unlike the Chrysanthemum the

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I Heart Absinthe: Chrysanthemum

This gorgeous little flower of an aperitif cocktail has a simple but obscure history. Dating back to Hugo Ensslin’s 1916 book Recipes for Mixed Drinks, the Chrysanthemum finds itself historically situated right up against both Prohibition and the wave of national bans against one of its three ingredients: absinthe. The

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I Heart Absinthe

An essential ingredient in the nineteenth century bartender’s back bar, absinthe, or “the Green Fairy,” was the most sought-after spirit of the Golden Age. By the 1870s, nearly every cocktail got a dash or two of the Green Fairy, adding a light herbal note to many classics. For our cocktails

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Hemingway Daiquiri

dry, citrusy, summery, soothing, refreshing Nicaraguan silver rum, grapefruit, lime, sugar, maraschino Named after author Ernest Hemingway, this Daiquiri was first created by bartender Constantino Ribalaigua Vert in the late 1920s. At his Havana bar, El Floridita, Ribalaigua was famous for his daiquiris; each of his recipes was carefully numbered

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juicy ripe citrus fruit, robust, grassy, grapefruit zest white Bordeaux, curaçao, sugar, grapefruit, lemon, soda water The Spanish sangria, or “sangaree” as it was known in colonial America, is a wine-based Punch reaching back hundreds of years. Our house version of a White Sangaree pairs a flinty white Bordeaux with

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brisk, light-bodied, cardamom, freshly grated ginger bourbon or vodka, lime, bogart bitters, ginger ale In 1941, John G. Martin, a Connecticut salesman, acquired the rights to distribute a fledgling vodka brand. In order to introduce the strange new spirit to Americans, he created the Moscow Mule. A Mule is a

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