My Drink List for Future Happy Hours
Pisco SourPisco Sour, the 1920s Peruvian cocktail. Victor Vaughen Morris, an American bartender, opened his bar in Lima in 1916 and subsequently surprised friends with the Pisco Sour, a mix of Peruvian pisco and American sour. There are lots of versions of this classic but the basic recipe is three parts pisco, one part simple syrup, one part lime juice, egg whites and a dash of Angostura bitters.
Ramos Gin Fizz
This half milkshake, half Gin Fizz concoction was named after the New Orleans bartender who created it in 1888 – Henry Charles Ramos. The original saw silky-smooth cream and orange flower put a new spin on the Fizz. You’ll still find the occasional Ramos at the world’s best bars.
Irish Coffee
The slightly less mainstream sibling of the Espresso Martini (how times have changed), the Irish Coffee can increasingly be found in cocktail bars. It is thought to have been created by Joe Sheridan, the head chef of Foynes flying boat terminal, Ireland, but for a more up-to-date rendition try Dead Rabbit’s recipe: 1½ parts Bushmills Original Irish whiskey, ¾ parts demerara syrup, four parts hot brewed coffee and heavy cream, lightly whipped.
Sazerac
The Sazerac. This boozy libation is a top-10 classic in 15% of polled bars. Purists use cognac and so did bartenders in the 1850s, until phylloxera ravaged French vineyards and the American Civil War made the sourcing of cognac not the first thing on their minds. So whiskey, rimmed with absinthe – this is not a session beverage.
French 75
The French 75 in its earliest form was created by Harry MacElhone in Harry’s New York Bar in Paris. The cocktail was popularised by The Savoy Cocktail Book and later appeared in The Stork Club, New York, which contributed to its popularity. At Arnaud’s – the adopted home of the drink in New Orleans – the French 75 is made with Courvoisier VS, sugar, lemon juice and Moët & Chandon champagne.
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