Wallick Hotel, New York City (1913)

As Jerry Thomas captured a moment in time with his 1862 book “How to Mix Drinks (or The Bon Vivant’s Companion),” so did Hugo Ensslin with his “Recipes for Mixed Drinks” published in 1917 – the last cocktail guide available before Prohibition. Think of them as bookends when taken together. Ensslin was head bartender at the Wallick Hotel in New York City (since demolished, now the site of NASDAQ MarketSite). There, he created countless classics including his most famous, the Aviation. His book featured the products that were new and trendy at the time: Bacardi rum, grenadine, Cointreau, applejack… one has to wonder how much more the American craft of the cocktail would have flourished if it weren’t for Prohibition!

This drink’s name is a goof on Chauncey Olcott’s 1913 hit “My Wild Irish Rose” (he’s the same guy who co-wrote “When Irish Eyes Are Smiling”) and uses Irish whiskey as its base spirit. Ireland was the first country to make whiskey, possibly as early as the 1100s – that’s a long time to get it right. The famously smooth Irish whiskey was big-time popular in the US around the turn of the 20th century – to keep up with demand, there were hundreds of distilleries and over 400 brands produced in Ireland. Then came Prohibition, two World Wars, the Irish Civil War, and the Great Depression… leaving Ireland with only two operating distilleries. Today, there are still just four.

Try this one with Redbreast 12 – a pot-still Irish whiskey reminiscent of the style popular when Ensslin wrote his book. And, of course, ridiculously-easy, no-excuse-not-to, homemade grenadineSláinte!

THE KIT

Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: Irish whiskey (recommended: Redbreast 12)
Mixers & Liqueurs: Grenadine
Juices, Accents, & Garnishes: Lime juice, Lime wheel, Maraschino cherry

HOW TO

Chill a cocktail glass in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:

2 oz Irish whiskey
3/4 oz lime juice
3/4 oz grenadine

Shake well to blend and chill, then strain into the chilled glass. Garnish with a lime wheel and maraschino cherry.

Ritz Bar, Paris, France (1920s)

The American craft of the cocktail hit what many consider its “Golden Age” in the years just before Prohibition. Wouldn’t you know it? Right when things were getting interesting, the squares come along and blow the party – forcing the really great bartenders overseas to places like the American Bar at the Savoy Hotel in London and The Ritz Hotel Bar in Paris. This drink comes from the Ritz and was one in a family of “Corpse Reviver” drinks intended as hangover cures: easy on the palate, a little sweet, simple to mix. The original Kina Lillet in this recipe is no longer available – substitute Lillet Blanc or Cocchi Americano for a close-enough approximation. Or, if you can find it, try the excellent Tempus Fugit Kina l’Avion d’Or. Corpse Reviver #2 is a reliably successful (and gentle) arm-twister for those friends of your who say they hate gin – serve one of these and watch their eyes light up.

THE KIT

Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: London Dry gin (recommended: Beefeater, Tanqueray)
Mixers & Liqueurs: Triple sec (recommended: Cointreau, Combier), Kina (recommended: Kina L’Avion D’Or, Lillet Blanc, Cocchi Americano), Herbsaint
Juices, Accents, & Garnishes: Lemon juice, Cherry (recommended: Luxardo, Filthy)

HOW TO

Chill a cocktail glass in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:

3/4 oz London Dry gin
3/4 oz triple sec
3/4 oz kina
3/4 oz lemon juice
1/8 oz Herbsaint

Shake well to blend and chill, then strain into the chilled glass. Garnish with a cherry pierced on a cocktail pick.

Detroit Athletic Club, 1920s

The drink that launched a thousand knockoffs: The Last Word. Four equal parts heavy-hitters, no garnish. Written up by Ted Saucier in “Bottoms Up.” Revived by Murray Stenson in Seattle a few years ago. And now, endlessly pillaged as a source of inspiration by bartenders around the country. Try your hand at a spin sometime: Chartreuse, maraschino, and citrus seem to be the only constants (Chartreuse is one of the priciest liqueurs out there – look for smaller, 375 mL bottles). Three variations listed below.

THE KIT

Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass or coupe
Spirits: Gin (recommended: Beefeater, Plymouth, Tanqueray)
Mixers & Liqueurs: Green Chartreuse, Maraschino liqueur (recommended: Luxardo)
Juices, Accents, & Garnishes: Lime juice

HOW TO

Chill a cocktail glass or coupe in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:
3/4 oz London Dry gin
3/4 oz green Chartreuse
3/4 
oz maraschino liqueur
3/4 oz lime juice 

Shake well to blend and chill, then strain into the chilled glass.

LA OTRA PALABRA

otherwordThe Varnish, Los Angeles, 2010

THE KIT

Hardware: Shaker, Jigger, Barspoon
Ice: Ice cubes, Ice chunk
Glassware:
 Double Old Fashioned glass
Spirits: Mezcal (recommended: Del Maguey Vida)
Mixers & Liqueurs: Yellow Chartreuse, Maraschino liqueur (recommended: Luxardo), Agave nectar
Juices, Accents, & Garnishes: Lime juice

HOW TO

Chill a double Old Fashioned in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:
2 oz mezcal
1 
oz lime juice
1/4 oz yellow Chartreuse
1/4 
oz agave nectar
1 barspoon maraschino liqueur

Shake well to blend and chill, then strain into the chilled glass over a large ice chunk or two to three ice cubes.

WORDSMITH

Chuck Taggart, Los Angeles, 2009

THE KIT

Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass or coupe
Spirits: Smith & Cross pot-still rum
Mixers & Liqueurs: Green Chartreuse, Maraschino liqueur (recommended: Luxardo)
Juices, Accents, & Garnishes: Lime juice

HOW TO

Chill a cocktail glass or coupe in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:
3/4 oz Smith & Cross pot-still rum
3/4 oz green Chartreuse
3/4 
oz maraschino liqueur
3/4 oz lime juice 

Shake well to blend and chill, then strain into the chilled glass.

THE FINAL WARD

Death & Co., New York, 2007

THE KIT

Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass or coupe
Spirits: Rye whiskey (recommended: Rittenhouse)
Mixers & Liqueurs: Green Chartreuse, Maraschino liqueur (recommended: Luxardo)
Juices, Accents, & Garnishes: Lemon juice

HOW TO

Chill a cocktail glass or coupe in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:
3/4 oz rye whiskey
3/4 oz green Chartreuse
3/4 
oz maraschino liqueur
3/4 oz lemon juice 

Shake well to blend and chill, then strain into the chilled glass.