stone fruit, cinnamon, nutmeg, vanilla, pineappledemerara rum, lime, pineapple gomme, apricot brandy, monk bitters First recorded in the 1890s, the Daiquiri is one of the finest creations of the Golden Age. Although the Daiquiri would be perfected by the maestro of The Florida Bar, we do enjoy this version by
Nothing encapsulates the spirit of Golden Age bar culture quite like absinthe. Absinthe was (and is) a botanical spirit from the Jura Mountains that grew to take over French culture and stake its own place in the burgeoning international cocktail culture at the turn of the 20th century. At the
With coronavirus wreaking havoc on bar and restaurant ecosystems nationwide, certain restrictions have been eased to help the survival and recovery efforts. This surprising but brilliant decision has opened the door for us to test something that has long been on our list: bottled West Main cocktails. So let us introduce you
wintergreen, white peppercorn, anise, cherry blossom Japanese gin, chambéry blanc, crème de violet, absinthe, orange bitters. The Martini—or Martine, Martinez, Turf Club—dates back to the very late 1870s, but the cocktail reached its glorious height near the end of the Golden Age. By American Prohibition, there were hundreds, if not thousands, of riffs on this classic.
Hello all, One thing we see when studying cocktail and spirits history (and general history) is that “unprecedented” isn’t usually an historically valid adjective. Nevertheless, the events of 2020 (so far) certainly feel that way, and we have returned to work to help ourselves and you cope in the way we
In the back of our printed menus, we include a glossary so people can choose their own level of engagement. We’re always at hand to answer questions and tell stories, but in case you’re uncomfortable asking questions we want you to have access to everything you need to make the right choice or satisfy your curiosity. For the same purpose, here is an electronic version of our glossary from Volume 6.