Sidecar

This citrus-y cocktail became popular in Paris and London in the 1920s, and was quickly transported over the Atlantic. It is said to have been named after a motorcycle sidecar owned by and American army captain in Paris, who may or may not have invented the drink. Like many historic cocktail, it's founder is disputed.

Recipe:

  1. Line the rim of a coupe/martini glass with sugar.
  2. Add 45ml cognac, 30ml triple sec and 15ml freshly squeezed lemon juice into a cocktail shaker with ice.
  3. Shake well, and fine strain into the glass.
  4. Garnish with a lemon twist.

Aviation

This gorgeous lavender-hued cocktail was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. Subsequent variations have omitted the hard-to-find creme de violette, which you may do too!

Recipe:

  1. Add 50ml gin, 10ml maraschino liqueur, 5ml creme de violette, 20ml lemon juice and 5ml sugar syrup to cocktail shaker with ice.
  2. Shake well, and fine strain into a coupe glass.
  3. Garnish with a maraschino cherry.

Bees Knees

Created by Frank Meier, an Austrian bartender who worked at Hôtel Ritz Paris during the 1920s, this is a richer version of the classic Gin Sour. The fantastic name comes directly from the popular American phrase at the time: "the bee's knees" was slang for something especially hip.

Recipe:

  1. Add 50ml gin, 30ml lemon juice, 30ml honey to a cocktail shaker with ice.
  2. Shake well, and strain into a coupe glass.
  3. Garnish with a lemon twist.

The Last Word

First served at the Detroit Athletic Club around 1915, The Last Word was invented right before the start of Prohibition and continued to be popular throughout. An intriguing balance of sweet, sour and herbal notes, its not hard to see why.

Recipe:

  1. Combine 30ml gin, 20ml green chartreuse, 20ml maraschino liqueur and 20ml lime juice into a cocktail shaker with ice.
  2. Shake well, and fine strain into a coupe glass.
  3. Garnish with a maraschino cherry.

Sazerac

The Sazerac cocktail is named for the bar in which it was invented in New Orleans in the 19th century, which was in turn named after the Sazerac de Forge et Fils brand of cognac brandy. A superbly boozy after-dinner cocktail, it has risen to become the Official Cocktail of New Orleans.

Recipe:

  1. First, rinse a rocks glass with 10-15ml of absinthe.
  2. Then, add 60ml rye whiskey, 10ml sugar syrup and 4 dashes of Peychauds bitters to the glass.
  3. Stir with a bar spoon.
  4. Garnish with a lemon twist.

Old Fashioned

It was popular in the 18th century to add a few drops of medicinal bitters to one's whisky, and therefore, in later years, many would ask the bartender for 'just an old-fashioned whiskey cocktail'. It was this variation which was popular in Prohibition years, although many experimented with oranges, cherries and pineapple. A favourite here at The Whisky Shop, the Old Fashioned is a sacred cocktail in the whisky space. Although we prefer it with Scotch, we have stuck to the old-fashioned original with bourbon.

Recipe:

  1. Add 1tsp of sugar to a rocks glass and soak with 1-2 dashes of Angostura bitters.
  2. Fill the glass with 60ml bourbon and stir well until the sugar dissolves.
  3. Add lots of ice.
  4. Express an orange twist over the glass, and use as the garnish.

Enjoy!