Shaken · Flute
Airmail
Handbook for Hosts (1949)
- 1 ozAged rum
- 0.5 ozLime juice
- 0.5 ozHoney syrup
- Top Champagne (about 3 oz)
Sparkling Wine
Champagne
Shaken · Flute
Handbook for Hosts (1949)
Shaken · Collins
Max Warner, Baltic Bar, London (2001)
GarnishPhysalis
Shaken · Collins
Baltic, London (2002)
GarnishPeach wedge
Built · Flute
Brooks's Club, London (1861)
Built · Flute
Malachi "Pat" McGarry, Buck's Club, London (1921)
GarnishOrange peel (flamed, discarded)
Built · Wine glass
Matthew Belanger, Death & Co, Los Angeles (2022)
GarnishGrapefruit crescent
Built · Flute
Classic (printed in Jerry Thomas's bar guide, 1862)
GarnishOrange peel and cherry
Shaken · Rocks
Jonny Raglin, Comstock Saloon, San Francisco (2011)
GarnishThree skewered cherries
Built · Flute
Ernest Hemingway, So Red the Nose (1935)
Shaken · Flute
Classic (Paris, WWI era)
GarnishLemon peel
Shaken · Highball
Classic (bourbon take on the French 75)
Shaken · Collins
Dick Bradsell and Rodolphe Sorel, Match EC1, London (late 1990s)
GarnishStrawberry
Built · Wine glass
Jane Nam, Death & Co, New York (2025)
GarnishHalf orange wheel
Shaken · Flute
Vincenzo Marianella, Doheny, Los Angeles (2008)
GarnishGrapefruit peel
Built · Flute
Classic (Burgundy, France)
Shaken · Coupe
Audrey Saunders, Pegu Club, New York (2001)
GarnishMint leaf
Shaken · Collins
Dick Bradsell, London
GarnishLemon peel
Shaken · Highball
Dick Bradsell, London (1980s)
GarnishBlackberries and lemon slice
Built · Flute
Adam Seger, Seelbach Hilton, Louisville (1995)
GarnishOrange peel
Shaken · Rocks
Colin Field, Bar Hemingway, Ritz Paris (1994)
GarnishMint sprig
Shaken · Highball
Lawton Mackall, Esquire (1941)
GarnishLemon wheel
Shaken · Coupe
Tony Conigliaro, The Lonsdale, London (2002)
GarnishLemon peel