I love it when cocktails are named after celebrities, but they usually don't taste very good. So I asked Bobby Hicks of the Milk & Honey speakeasy to come up with some classy drinks based on famous folks, and he definitely didn't disappoint.
Aviary Bar, 1974
1/2 Ounce Fresh Lime Juice
1/2 Ounce Simple Syrup (1:1 Sugar and Water)
3/4 Ounce Campari
1 1/2 Ounces Pineapple Juice
1 1/2 Ounces Cruzan Blackstrap Rum
Shaken, on the rock.
3/4 Ounce Heavy Cream
3/4 Ounce Honey Syrup (2:1 Honey and warm water)
2 Ounces Aged Rum
Shaken, served up.
Cafe Royal, 1947
Several Dashes of Orange Bitters
1/4 Ounce Benedictine
3/4 Ounce Dolin Dry Vermouth
2 Ounces London Dry Gin.
Stirred, served up with a lemon twist.
Milk + Honey Original by Sam Ross
Fizz:
3/4 Ounce Fresh Lemon Juice
3/4 Ounce Simple Syrup (1:1 Sugar and Water)
2 Ounces London Dry Gin
Egg White
Dry shake, then shake with ice and strain into a short Collin's glass. Top with a touch of soda water.
Yolk:
Place in a separate glass and top with several dashes of Worcestershire, Cholula hot sauce, salt and pepper, with a squeeze of a lime wedge.
Drink the yolk shot and chase with the fizz. You're welcome.
Several Dashes of Orange Bitters
1/4 Absinthe Verte
Top with Champagne.
Serve in a flute.
Milk + Honey Original by Bobby Hicks
1 Ounce Fresh Lime Juice
1/2 Ounce Grenadine (1:1 Pomegranate Juice and Sugar)
1 Ounce Aperol
1 Ounce Reposado Tequila
1/2 Ounce Mezcal Floated on Top
Shaken, served on the Rock.
Weather Up Original by Danny Gil
3/4 Ounce Fresh Lemon Juice
1/2 Ounce Simple Syrup (1:1 Sugar and Water)
1 Ounce Carpano Antica Sweet Vermouth
1 Ounce London Dry Gin
1-2 Fresh Strawberries
2-3 Wheels of Cucumber
Topped with Soda Water
Shaken, served Tall. Cucumber and Strawberry Garnish.
Milk + Honey Original by Sam Ross
1/2 Ounce Fresh Lime Juice
3/4 Ounce Sweetened Ginger Juice (or topped with a spicy Ginger Beer)
1 1/2 Ounces London Dry Gin
1/2 Ounce Fernet Branca on top, as a crown.
Shaken, served tall.
Several Dashes of Angostura Bitters
1 Ounce Fresh Lime Juice
3/4 Ounce Simple Syrup (1:1 Sugar and Water)
2 Ounces Barbados Rum
1 Glass Gingerale
Serve however you want.
Victor Bergeron, 1947
Several Dashes of Angostura Bitters
1/2 Ounce Benedictine
2 Ounces Cognac
Stirred, on the rock with a lemon twist.
Savoy, 1930
1/4 Ounce Green Chartreuse
3/4 Ounce Laird's Applejack Brandy
1 Ounce Carpano Antica Sweet Vermouth
1 Ounce London Dry Gin
Stirred, served up. No garnish.
