Modern Classics History Flashcards
Paper Plane
Created by Sam Ross while working at Little Branch in New York City, NY in 2007. He created it for another Milk & Honey alum, Toby Maloney, when he was looking for a new cocktail for the summer menu at his bar the Violet Hour in Chicago, IL.
Named after the M.I.A. song because that’s what he was listening to while working on the recipe.
Naked & Famous
Created by Joaquín Simó while working at Death & Co. in New York City, NY in 2011.
He describes it as “the bastard child born out of an illicit Oaxacan love affair between the classic Last Word and the Paper Plane.”
Named after the Indie Electronic band from Auckland, New Zealand, formed in 2007.
Chartreuse Swizzle
Created by Marcovaldo Dionysos while working at Tres Agaves in San Francisco, CA in 2002.
The original recipe was 1.25 oz Green Chartreuse, 1 oz Pineapple juice, .75 oz Lime juice, .5 oz Falernum. Swizzled in a Collins glass, and Garnished with a Mint Sprig and Grated Nutmeg.
Old Cuban
Created by Audrey Saunders, owner of the Pegu Club in New York City, NY, in 2004.
The original garnish was a sugar-coated Vanilla Bean.
Penicillin
Created by Sam Ross while working at Milk & Honey in New York City, NY in 2005.
Trinidad Sour
Created by Giuseppe Gonzalez while working at Clover Club in New York City, NY in 2009.
Bensonhurst
Created by Chad Solomon (who now owns Midnight Rambler in Dallas, TX) while working at both Milk & Honey and Pegu Club in New York City, NY in 2006. It was first put on a cocktail menu at Pegu Club in the Spring of 2006.
It was created as an alternative to the Brooklyn since Amer Picon is not available in the US. In Solomon’s words, “My Milk & Honey colleague Vincenzo Errico, had already created the Red Hook cocktail by this point as the first of the Brooklyn variations, which set the precedent of choosing Brooklyn neighborhoods to name the variations it spawned. With the full-metal, bold & dry nature of the cocktail, the inclusion of Cynar, along with the Italian tough guy history of the neighborhood, Bensonhurst was the clear name for the drink.”
In the fall of 2005, due to the efforts of Audrey Saunders, Dave Wondrich, and the opening team of Pegu Club (which included Solomon, Phil Ward, Toby Maloney, Jim Meehan, and (very briefly) Sam Ross), Pegu Club was the first account in New York to stock Rittenhouse Bottled in Bond Rye Whiskey, so that was the original Rye used in the cocktail. Sadly, products evolve, and “the Rittenhouse we were getting in Fall 05-08 had a baseline of 6 years old, but in reality was 8-10 years old in the early days. Now, its 4 years old, and quite different.”
Noilly Prat was the original Dry Vermouth used, but Solomon switched it to Dolin (as soon as it was available in the US) when Noilly Prat changed their formula.
Original Recipe: 2 oz Rittenhouse Bottled in Bond Rye Whiskey (8-10 yr age), 1 oz Noilly Prat Dry Vermouth (original formula), 2 Teaspoons (10 ml) Luxardo Maraschino Liqueur, 1 Teaspoon (5 ml) Cynar. Stirred and Strained in to Nick & Nora. No Garnish.
Current Recipe (at Midnight Rambler): 2 oz Hochstadter’s Vatted Rye Whiskey, .75 oz Dolin Dry Vermouth, .25 oz Luxardo Maraschino liqueur, .25 oz Cynar 70, 2 drops Saline (salt tincture). Stirred and Strained in to Nick & Nora. No Garnish.
Oaxaca Old Fashioned
Created by Phil Ward while working at Death & Co. in New York City, NY in 2007.
Original Recipe was 1.5 oz Reposado, .5 oz Mezcal, .25 oz Agave syrup, and 2 dashes of Angostura bitters.
