One of New York City’s leading cocktail ladies, Ana Jovancicevic has been on the forefront of the city’s drinks renaissance for nearly two decades. After starting out as an investment banker, Ana transitioned to the wine and spirits world, first working as an assistant sommelier at Windows on the World, later running the NYC chapter of Slow Food, and eventually founding the public relations firm, Handcrafted PR, in 2005. Today, Ana works with several Manhattan cocktail lounges and restaurants, as well as local and international spirits brands. Here, Ana shares her insider picks for the best places in the city to imbibe. Read More
Order a cocktail at the Le Bar Long, the chic lounge at Le Royal Monceau Raffles hotel in Paris, and you may be surprised by the follow-up question: Would you like to choose the glass? Read More
© 2013 Poul Lange
In the 1930s and 1940s, everyone who was anyone went to the Stork Club. The New York nightclub and restaurant was a hangout for the country’s elite, from entertainers like Frank Sinatra and Lucille Ball to politicians like Ronald Regan and John F. Kennedy, Jr. On any given night, the “King of Swing” Benny Goodman and his orchestra would be performing, while the club’s patrons canoodled over Champagne, cocktails, and caviar. Read More
The Royal Highball Cocktail originated at the bar at The Ritz Hotel in Paris. © 2013 Poul Lange
Since 1898, The Ritz Hotel in Paris has played host to celebrities and royals, from Coco Chanel and Marcel Proust to Cole Porter and F. Scott Fitzgerald. The hotel’s bar has specialized in catering to the whims of a demanding clientele, including King Alfonso XII of Spain, who was a regular in the 1920s. Legend has it that the Royal Highball cocktail was developed by renowned Ritz barman Frank Meier in honor of King Alfonso at the opening of the Ritz bar, in 1921. The festive, yet strong sparkler is made from Cognac, Champagne, and muddled strawberries. Read More
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The signature spirit of the Caribbean has a storied history. First as aguardiente de cana (an early form of rum), then in its more refined expressions, the history of rum is inseparable from the history of the Caribbean islands, with its highs (rum ignited island economies) and lows (it also fueled the slave trade). Mount Gay is the grandfather of rum dynasties, at least according to recorded evidence. The Barbados-based brand traces its heritage back to a historical document from 1703. Read More
Fleischmann’s Mixer’s Manual, 1959
This adorably kitschy recipe card comes from Fleischmann’s Gin, which is said to have produced America’s first gin.
Actual Stork Club card from the Division of Rare and Manuscript Collections, Cornell University Library
In the 1930s and 40s, the Stork Club — owned by the dapper Sherman Billingsley — was the hottest nightclub and restaurant in New York City. So when I clicked on Slate.com to find photographs of real membership cards to the city’s speakeasies, I nearly fell out of my chair. It’s pretty remarkable that some forward-thinking tippler managed to keep track of his cards and preserve them for posterity. But here they are, part of the rare manuscripts collection at Cornell University. Phew. Read More
Orange juice, or no juice? That’s the question with a Bronx cocktail.
Orange juice in cocktails has never struck me a particularly appealing. I do adore the Stork Club cocktail, mostly for its vintage New York society flair (the Stork Club was a 1930s and 40s celebrity hotspot). But that’s about where I draw the line. So I was intrigued to stumble across a recipe for the classic New York borough drink, the Bronx Cocktail, that is juice-free, and another that is practically juice-free.
Velvet Falernum liqueur deepens the flavors in a Mai Tai.
“The old recipe for a swizzle is ‘One of sour (lime juice), two of sweet (syrup), three of strong (gin, whiskey, brandy, etc.), four of weak (water).’” –George A. Johnson, Travel Tales and Other Stories Read More