Made with bourbon or rye whiskey, red vermouth, and Campari, the Boulevardier was invented at Harry’s New York Bar in Paris
The Americano cocktail originated in the 1860s at Gaspare Campari’s bar in Milan and was named for its popularity with American tourists.
The basis for this British summer cocktail is Pimm’s No. 1 Cup, a gin-based liqueur invented by James Pimm, the owner of a London oyster bar, sometime between 1823 and 1840.
One of many famous cocktails to come out of New Orleans, the Vieux Carré dates to the 1930s. It’s a potent mix of Bénédictine liqueur, sweet vermouth, cognac, rye whiskey
Martinique’s distinctive rum, called rhum agricole, is made by fermenting and distilling the juice of locally grown sugarcane, resulting in a complex
The Bellini, a gently stirred concoction of two parts Prosecco and one part fresh peach purée, was created in 1948 by Giuseppe Cipriani, the founder of Harry’s Bar in Venice, Italy.
Named after a Philadelphia men’s club where captains of industry would congregate in the years before Prohibition, the Clover Club is a frothy pink drink made with gin, lemon juice, simple syrup, raspberry syrup
The Paloma—a mix of tequila, fresh lime juice, and grapefruit soda served on the rocks—is very popular in Mexico, but hasn’t quite caught on in North America the way the margarita has.
The Bee’s Knees, a sweet cocktail made with gin, lemon, and honey, was once thought to have been a way of masking the taste of poor-quality gin during the Prohibition era.