I Heart Absinthe: Corpse Reviver No. 2

By Jonathan Laurel August 15, 2018 Cocktails

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 Corpse Revivers #1 and #2 were Craddock’s own specific variations on a 19th century style of reviver cocktails. For more information we recommend Cara… Read More

I Heart Absinthe: Chrysanthemum

By Jonathan Laurel August 13, 2018 Cocktails

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 cocktail reappears in Harry Craddock’s The Savoy Cocktail Book in 1930 and again in Boothby’s 1934 edition of The World’s Drinks and How to Mix… Read More

I Heart Absinthe

By Jonathan Laurel August 10, 2018 Cocktails

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 we use Copper & Kings’s brandy-based absinthe, with a brighter muscat nose and lighter botanicals. These cocktails are for the absinthe lovers as well as… Read More

Hemingway Daiquiri

By Jonathan Laurel August 3, 2018 Cocktails

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 in the order in which he crafted them. Hemingway’s favorite cocktail was the frozen Daiquiri #3, although he preferred his “dry,” by which he… Read More


By Jonathan Laurel July 27, 2018 Cocktails

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 notes of grapefruit, grass, and honeysuckle to fresh-squeezed citrus juices, sweetened with orange liqueur. We top it off with bubbles, fresh fruit, and thyme. Read More