cocktailmenu

With its striking scarlet hue and manicured lemon twist studded with a mint plume, the Banana Blossom is the perfect encapsulation of Erika Flowers’ ability to blend the dramatic with the approachable.

Created by bartender Todd Smith when he worked at San Francisco’s Bourbon & Branch, the Black Manhattan recipe uses Averna in place of sweet vermouth—a groundbreaking move when it was created in 2005.

Stir with ice and garnish with single speared cherry.

Garnish with sugar rim = “crusta.”

Express with lemon peel

From the bar that supposedly created the Moscow Mule

Serve over single large ice cube, garnish with orange peel

The bitters make all the difference in this gin sour variation

From Death & Co.

Shake with ice and strain into coupe with no garnish.

A variation on the Seelbach, a classic champagne drink from the Seelbach hotel in Louisville, KY.

Stir over ice and strain into flute. Top with champagne. Garnish with orange twist.

Few drops of absinthe to rinse the glass first, optional.

Shake and strain into coupe, no ice. Garnish with lemon twist.

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

Adapted from a recipe created in 2016 by Jon Weimorts, manager at the Idle Hour in Los Angeles, USA.

Shake with ice and strain into coupe. Garnish with lime twist.

Substitute simple for strawberry rose syrup (1 cup strawberries, 1 cup water, 1 cup sugar, ¼ oz rosewater) or use 2:1 fruit to simple. Blend with ice.

The understated counterpart to its sibling, the Alaska, the Puritan gets herbal, honeyed complexity from the yellow Chartreuse while still remaining firmly in Martini territory.

A lost classic

Serve up, chilled into coupe with no garnish

Stir with ice then pour over single clear cube into rocks glass.