The Original Margarita

In honor of Cinco de Mayo, it’s The Original Margarita:

• 1.5 ounce blanco tequila
• 1.5 ounce Cointreau
• 1.5 ounce fresh lime juice

Shake in an iced cocktail shaker. Strain into a large cocktail glass, rim crusted with salt.

Since this recipe is from the appendix of Dr. Cocktail’s book, there are just recipes and almost no exposition, so I can’t add much to the history. This recipe is presented as the “original” Margarita and it is backed up by Wikipedia, which states it was invented in Mexico in October of 1941 and consisted of equal parts tequila, orange liqueur and lime, and was served with a salted rim. The idea of using sugar or salt on the rim of a cocktail glass goes all the way back to the Brandy Crusta.

The Manhattan

Presenting the King of Cocktails, The Manhattan:

• 2.5 ounces rye or bourbon
• 1.0 ounce sweet vermouth
• 2 dashes Angostura Bitters

Combine in an iced mixing glass. Stir, and strain into a cocktail glass, or strain into fresh rocks in a rocks glass. Either way, garnish with a cherry or a twist, or both.

Okay, some people claim that the Martini is the King of Cocktails. They would be wrong.

The cocktail was invented in America, and thus the “King” should feature American whiskey. The original cocktail: spirits, water, sugar and bitters find its peak expression in the Manhattan. The whiskey, mellow with vermouth, is sweet enough not to require sugar, the water comes from the ice and the bitters top the whole thing off.

The Singapore Sling

Another favorite of mine, The Singapore Sling:

• 2.00 ounces gin
• 0.75 ounce Cherry Heering (or other cherry-flavored brandy)
• 2 teaspoons Benedictine
• 2 teaspoons Cointreau
• 2.00 ounces pineapple juice
• 0.75 ounce fresh lime juice
• 2 dashes real pomegranate grenadine
• 1 dash Angostura Bitters
• Soda water

Combine all except soda water in an iced cocktail shaker. Shake, and strain into a highball or collins glass with a couple of lumps of ice. Top with soda water. Gernish with a cherry, a pineapple slicem, and an orange wheel.

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Last Word

One of my favorites, it’s the Last Word:

• 0.75 ounce Beefeater London Dry Gin
• 0.75 ounce Green Chartreuse
• 0.75 ounce Luxardo Maraschino Liqueur
• 0.75 ounce lime juice

Shake all ingredients with ice, then strain into a coupe. No garnish.

This is one of my go-to cocktails, and I’m surprised it wasn’t included in Dr. Cocktail’s book. It is vintage, having been invented in Detroit in the 1920s, and it was forgotten for many years.

Cuba Libré

In honor of Obama’s visit, here’s the Cuba Libré:

• 2 ounces rum (Cuban preferred)
• Juice of 1/2 lime
• Coca-Cola

In an iced highball glass, combine the rum and lime juice. Fill with Coca-Cola. Garnish with a lime wedge.

No, this isn’t “Rum and Coke”. Rum and Coke was one of the first cocktails I ever had as rum was cheap and easy to find, and Coke was everywhere. But as Dr. Cocktail points out in his book, the lime juice changes everything, and he’s right.

Old-Fashioned

It’s another classic, the Old-Fashioned:

• 2 ounces Eagle Rare 10-Year Bourbon
• 1 teaspoon Demerara Syrup
• 2 dashes Angostura Bitters
• 1 dash Bitter Truth Aromatic Bitters

Stir all the ingredients over ice, then strain into a double rocks glass over one large ice cube. Garnish with an orange and a lemon twist.

Okay, the above recipe doesn’t come from Dr. Cocktail’s book, but he does hold forth on what makes an Old Fashioned. This is one of the “primal” cocktails, and I as mentioned in the write up for Pink Gin, cocktails started out as spirit, water, sugar and bitters – that’s it.

Navy Grog (The Ancient Mariner)

There may not be nary a drop of water to drink, so try The Ancient Mariner:

• 1.00 ounce Demerara rum (not the 151-proof kind)
• 1.00 ounce dark Jamaican rum (Coruba)
• 0.75 ounce fresh lime juice
• 0.50 ounce grapefruit juice
• 0.50 ounce simple syrup
• 0.25 ounce Allspice Dram

Build in a double old-fashioned glass filled with crushed ice. Garnish with a lime wedge and a mint sprig.

Ah, Tiki drinks. How I love ’em. And this one features Allspice Dram, the key ingredient in another favorite cocktail of mine, The Lion’s Tail.