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Hot and Heavy Cocktail
History of Hot and Heavy Cocktail Hot & Heavy was born at Pouring Ribbons (an East Village bar) by Jade Brown-Godfrey, around the mid-2010s. The drink was co-created by her and husband Al Sotack. It’s a spicy mezcal smash that combines reposado tequila, mezcal, and a hot honey syrup (made…
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Hot Lips Cocktail
History of Hot Lips Cocktail Hot Lips was created around 2010 by bartender Jessica Gonzalez at Death & Co. (New York). It became so popular that Gonzalez brought it with her to the NoMad Bar. The drink is notable for being a stirred cocktail that incorporates fresh citrus – an…
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Art of Choke Cocktail
History of Art of Choke Cocktail Invented by Kyle Davidson at Chicago’s Violet Hour, the Art of Choke emerged in the late 2000s as a signature amaro cocktail. Davidson initially created it during a “bartender’s choice” order: he mixed white rum with Cynar amaro, rinsed the glass with green Chartreuse,…
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Bow & Arrow Cocktail
History of Bow & Arrow Cocktail Bow & Arrow was developed by bartender Scott Teague (formerly of Pegu Club and Death & Co.) while at his Queens bar Front Toward Enemy. Teague’s drink blends two whiskies – mezcal and bourbon – in a sour format, bridged by pineapple and a…
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Siesta Cocktail
History of Siesta Cocktail Siesta was concocted by bartender Katie Stipe at NYC’s Flatiron Lounge (circa 2016). It’s a refreshing tequila cocktail in the “Campari family.” The recipe blends blanco tequila with fresh lime, grapefruit juice, a touch of Campari, and simple syrup. Although it resembles a tequila sour, it’s…
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Salmoncito Cocktail
History of Salmoncito Cocktail The Salmoncito is a highball-style gin cocktail created in 2013 by Khristian de la Torre in Mexico City. Originally served at Artemesia and later popularized at other bars, it’s basically a pink gin and tonic. Its rosy hue (and the grapefruit garnish called a “supreme” that…
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Jasmine Cocktail
History of Jasmine Cocktail The Jasmine is a late-1980s “modern classic” gin cocktail. Bartender Paul Harrington invented it around 1989 in California, adapting the old Pegu Club recipe by using Campari and lemon. He swapped Campari in place of bitters and dry vermouth and replaced lime with lemon, naming the…
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Gunshop Fizz Cocktail
History of Gunshop Fizz Cocktail Created by Maks Pazuniak and Kirk Estopinal (of Cure, New Orleans) and popularized in their Rogue Cocktails book (2009), the Gunshop Fizz epitomizes rogue mixology. Its defining quirk: two full ounces of Peychaud’s bitters – normally used by the dash – muddled with fresh fruit.…
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