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sarala D.
January 7, 2020
The aviation!!! My favorite❤. Gin, eau de violette, maraschino, lime, and a wonderful throw back to the 1930's
Charles B.
January 3, 2020
The stinger! Brandy and white creme de methe, though tequila stingers, in which the pepperiness and mint balance nicely, are pretty tasty, too. Celebrated in movies ranging from "The Bishop's Wife" to "High Society" to "Shampoo."
Jacob K.
December 31, 2019
The Moscow Mule with some cucumber and a little lime is a great way to go. In Germany at a lot of the bars I would go to, they use cucumber instead of lime. It's nice and refreshing, different level of drink, without that citrusy bite.
Josh C.
December 31, 2019
OH MY GOODNESS YOU HAVE TO FIX THAT SAZERAC PHOTO! The color is WAY off and there should be no ice!
carswell
December 29, 2019
Love, love, love a Negroni.
If Campari is too bitter for you then sub in some Aperol which also makes it a bit sweeter. Sometimes when I want a longer drink that is a little lighter I will top it up with some San Pellegrino Aranciata.
If Campari is too bitter for you then sub in some Aperol which also makes it a bit sweeter. Sometimes when I want a longer drink that is a little lighter I will top it up with some San Pellegrino Aranciata.
Virginia
November 6, 2019
Yes, a golden rum! My understanding is that this drink is called a Havana Sidecar-- delicious and deadly.
cosmiccook
November 4, 2019
The SideCar-- can't get enough of them. We don't care for bourbon so we tend to sub w rum.
cosmiccook
November 8, 2019
Sorry I didn't mean rum for the sidecar, I meant in drinks that call for bourbon. Including for cooking. My husband just got a recipe for an Apple brandy Sazerac! NOW you're talking!
howiff
November 4, 2019
Champagne Cocktail. Sugar cube, a shake of bitters, a splash of Cointreau, a splash of brandy, finish with champagne and a maraschino cherry. They are like breasts: One is not enough and three are too many.
carswell
December 29, 2019
I feel that way about a good Martini (with gin, of course). One deserves another but three is just one too many.
cosmiccook
December 31, 2019
Sad but true! considering its 3 ounce gin pour that's over a CUP of gin!
craig
November 2, 2019
I love a dry Rob Roy. Good scotch with a small amount of white vermouth and a twist. I'm also partial to Myer's dark rum and grapefruit juice.
j.
November 2, 2019
The Vespar and the Corpse Reviver #2 - made with Cochin Americano, not Lille Blanc
cosmiccook
November 4, 2019
Major fan of the Corpse Reviver--we do tend to add more absinthe. Lets not forget the Chartreuse Swizzle. I can drink those by the pitcher in the summer!
susu531
November 1, 2019
What’s the best cocktail recipe book out there?
cosmiccook
November 8, 2019
If you like Rum, we've found we LOVE Cuban cocktails by Ravi DeRossi, Jane Danger & Alla Lapushehik of Cienfuegos. Absinthe Cocktails by Kate Simon is another go-to for us. Otherwise, we use Liquor.com, Punch and Imbibe websites for all others. We have some "heavy Pro tomes" that we occasionally use but the above mentioned pretty much covers everything.
Kit
September 29, 2019
Everone who enjoys a cocktail ought to have a signature one and know how to order it well. I do enjoy a Sidecar, which are strong, classic and wonderful with a sugared rim. And Rob Roy. Made my signature a Perfect Rob Roy, which uses half sweet, half dry vermouth.
cosmiccook
December 31, 2019
We had dinner at an "upscale" restaurant ($14 for the sidecar) place was dead. The bartender didn't bother to put a sugar rim on it. I didn't object as we were with friends we hadn't seen in a while and I didn't want that to spoil the evening.
Jessie Y.
February 15, 2020
Most upscale places will not put a sugar rim on anything - it's generally considered kind of tacky and a well-balanced cocktail should not need a sugar rim. I work at a very high end bar in a big city, and we do not sugar or salt our rims
cosmiccook
February 15, 2020
Jessie, that's not accurate--the Brandy Crusta is an iconic New Orleans drink and the rim is part of it--Jewel of the South & the Carousel Lounge can hardly be considered "tacky". PDT also calls for a 1/2 sugar rim. Just because a bar is "high end" in a big city doesn't not make it a craft cocktail place. When I make my Misty Sleeves I make a salt, hibiscus, and pulverized vanilla bean paste mixture for the rim--it does add to it. Topolobampo also puts rims on their superb cocktails.
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