At the best bars in the world, you will always find the most interesting cocktails. But while the menu may boast truly adventurous potables, age old classics remain the best, especially these ultimately obscure École du Bar de Montréal favorites.
The earliest written record of this classic libation was in the Harry Johnson’s Bartenders’ Manual, published in 1900. That means this rich, herbal, tipple dates back to before the prohibition. Some might be overwhelmed by its complexity while others, of course, will find that exact trait endearing.
- 1 oz London dry gin
- 1 oz sweet vermouth
- 1 oz green Chartreuse
- 1 dash orange bitters
- combine ingredients in a mixing glass and filled with cracked ice
- stir will for 20 seconds, strain into a chilled cocktail glass
- twist lemon peel over the drink and then use it as a garnish
The modern version of this drink uses 3 parts gin to 1 part vermouth and Chartreuse
DEATH IN THE GULF STREAM
A favorite of lush author Ernest Hemingway, this malty, herbal cocktail is as sophisticated as it is mysterious. World traveler and raconteur Charles Baker wrote that “its tartness and its bitterness are its chief charm.” Describing it as both “reviving and refreshing” he extols that is “cools the blood and inspires renewed interest in food, companions, and life.”
- 3 oz genever (Holland gin)
- 4 dashes Angostura bitters
- peeled zest and 1 Tbs fresh lime juice
Basically, till a chimney glass with crushed ice and add the lime peel, lime juice, and bitters. Some recipes also call for 1 tsp simple syrup (but that is not the traditional recipe). Next, add the Genever and stir; serve immediately.
Another pre-Prohibition favorite, the Monkey Gland was originally devised at Harry’s New York Bar, in Paris during the 1920s. The libation got its name from a surgical procedure for men who have performance issues, a procedure in which Dr. Serge Voronoff would offer to implant them the testicle of a monkey.
- 1.5 oz gin
- 1.5 oz fresh orange juice
- 1 tsp grenadine
- 1 tsp absinthe
Simply pour all ingredients into a cocktail shaker with ice. Shake well, of course, a strain into a chilled cocktail glass.