This fundamental recipe is widely accepted as the blueprint for all drinks and libations to come, and is the base template for the more recent whiskey cocktail, commonly known as the Old Fashioned. The origins of the word cocktail have long been disputed. It is first mentioned in the Morning Post and Gazette (London, 1798) in a satirical context referring to a tavern patron who owed for “L’Huile de Venus,” Parfait Amour,” and “Cock-Tail,” the former of which are both documented as alcoholic beverages. The word reappears in print in The Farmers Cabinet in 1803, but is not described until Happy Croswell defines it as a “stimulating liquor, composed of spirits of any kind, sugar, water and bitters” in the Columbian Repository (New York City, 1806).

The myths and legends surround the Sazerac Cocktail can fill a book. The first hints at a variation come from the Sazerac House at the southern edge of the French Quarter. To this day, the origins and development of the Sazerac continue to be researched and disputed.

The two lead bartenders, Billy Wilkenson and Vincent Miret share accreditation, the latter of whom was referred to as the foremost whiskey cocktail mixer in the city. An article published by the fraternity magazine Alpha Tau Omega Palm (New Orleans, 1899) first mentions the Sazerac Cocktail by name alongside the imperial gin fizz.

Arguably the most influential cocktail in history...

The Manhattan first appears in the Olean Democrat ( New York City, 1882) where it was described as a “mixture of whiskey, vermouth, and bitters” and referred to as the “Manhattan Cocktail, Turf Club Cocktail and Jockey Club Cocktail.” As with the Sazerac, origin myths of the Manhattan are numerous, vary greatly and are continually disputed. One thing remains a fact: the Manhattan will forever remain a classic and a staple of the American Bar.

Once as prolific as both the Manhattan and Sazerac.

First appearing in Harry Johnson’s Bartender’s Manual (New York City, 1882), it’s ingredients represent precious stones and the Bijou is firmly rooted in the American Bar. Although its presence has diminished over time, its exquisite balance solidifies itself as one of the greats.

It is speculated, and rightfully so, to be an

Immediate predecessor to the more recent Martini.

The Martinez first appears in O.H Byron’s Modern Bartender’s Guide (New York City, 1884) with no mentions of its origins. Common belief pins its birthplace to Martinez, California, where it circulated throughout the flouring bar scene to widespread popularity.

Concocted by George J. Kappeler of the Holland House Hotel in New York, the Widow’s Kiss is indicative of the public’s propensity for herbal liqueurs at the time of its creation. Kappeler published the recipe in Modern American Drinks (Chicago, 1895), which gained widespread recognition when Harry Johnson published the cocktail in his reissued Bartenders Manual (New York City, 1900).

This is our take on the ideal Absinthe Cocktail.

Absinthe began appearing in New Orleans in 1837 and New York City in 1843. It was originally used in small amounts to embellish libations until it gained momentum as a cocktail, paired with ice and bitters in the 1870s.

Jerry Thomas, The Father of American Bartending, is accredited with the original Blue Blazer. This is largely regarded as his signature cocktail and was conceived at the Occidental Hotel of San Fransisco in the mid-to-late 19th century. The Red, White and Blue Blazer of Union Lodge No.1 pay homage to Thomas as one of the forefathers of the American Bar.

‍