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Jack Rose is the name of a classic cocktail, popular in the 1920s and 1930s, containing applejack, grenadine, and lemon or lime juice. It notably appeared in a scene in Ernest Hemingway's 1926 classic, The Sun Also Rises, in which Jake Barnes, the narrator, drinks a Jack Rose in a Paris hotel bar while awaiting the arrival of Lady Brett Ashley.The Jack Rose is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks.

Type	Cocktail
Primary alcohol by volume	Brandy
Served	Straight up; without ice
Standard garnish	cherry, apple slice
Standard drinkware	Cocktail glass
Commonly used ingredients	2 parts applejack 1 part lemon or lime juice 1/2 part grenadine
Preparation	Traditionally shaken into a chilled glass, garnished, and served straight up.

There are various theories as to the origin of the drink. One theory has the drink being named after, or even invented by, the infamous gambler Bald Jack Rose. Albert Stevens Crockett (Old Waldorf Bar Days, 1931) states that it is named after the pink "Jacquemot" (also known as Jacqueminot or Jacque) rose. It has also been posited that the Jack Rose was invented by Joseph P. Rose, a Newark, New Jersey restaurateur, and named by him "in honor" of a defendant in a trial then being held at the courthouse in that city. (Joseph P. Rose once held the title of "World's Champion Mixologist.") However, the most likely explanation of the name is the fact that it is made with applejack and is rose colored from the grenadine.In June 2003, the Washington Post published an article entitled "Searching for Jack; Two Guys, One Drink, 60 Bars," that chronicled two writers' quest to find a Jack Rose in a Washington, D.C. bar. After visiting seemingly countless bars, they were unsuccessful in finding one, ultimately buying a bottle of applejack for one of the few bartenders they encountered who knew how to make one.

The Sazerac is a local New Orleans variation of an old-fashioned cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac that was its original prime ingredient. The drink is some combination of cognac, rye whiskey, absinthe or Herbsaint, and Peychaud's Bitters and distinguished by its preparation method.It is sometimes referred to as the oldest known American cocktail, with origins in pre–Civil War New Orleans, Louisiana, though there are much earlier mentions of the cocktail in print.The defining feature of the Sazerac is the preparation of an old-fashioned glass with absinthe or an anise-flavored spirit. Pernod, Herbsaint, Absente and green Chartreuse were common substitutes for absinthe when it was not available.According to the Sazerac Company of New Orleans, the modern day Sazerac Cocktail recipe calls for 1 cube of sugar, 1½ ounces of Sazerac Rye Whiskey, ¼ ounce of Herbsaint, 3 dashes of Peychaud's Bitters and a lemon peel. One Old Fashioned glass is packed with ice.In a second Old Fashioned glass, a sugar cube and 3 dashes of Peychaud's Bitters are muddled. The rye whiskey is then added to the sugar/bitters mixture. The ice is emptied from the first Old Fashioned glass and the Herbsaint is poured into the glass and swirled to coat the sides of the glass. Any excess Herbsaint is discarded. The rye/sugar/bitters mixture is then poured into the Herbsaint coated glass and the glass is garnished with a lemon peel.A Sazerac cocktail features prominently in an episode of the TV series Treme when chef Janette Desautel (played by Kim Dickens) tosses one in the face of restaurant critic and food writer Alan Richman (appearing as himself). Richman had angered many New Orleanians in 2006 with an article in the magazine GQ in which he criticized New Orleans' food culture post-Katrina. Despite reservations, he agreed to participate in the scene and called Sazerac "a good choice of weaponry, because it symbolizes the city".In "The Curious Case of Benjamin Button" when he meets with his father for drinks, his father orders a Sazerac.In the 1948 movie State of the Union, starring Katharine Hepburn and Spencer Tracy, a southern lady named Lulubelle Alexander orders several Sazerac cocktails.W. E. B. Griffin's Presidential Agent series of novels also include references to this drink and the author's version of the recipe.Where to find the best Sazerac cocktail in Washington DC is key to the plot of the USA Network drama Covert Affairs Season 2, Episode #13 "A Girl Like You".In "Live and Let Die" when Bond returns to the Fillet of Soul with the FBI agent, the agent orders two Sazerac cocktails after Bond orders a Bourbon.Bayard's Ale House 533 Hudson Street, New York, NY 10014-2601(212) 989-0313 ‎
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• History of the Monkey Gland
• Recipe and history from Slakethirst

The Monkey Gland is a cocktail of gin, orange juice, grenadine and absinthe named after a surgical technique of grafting monkey testicle tissue into humans. The practice was started by Dr Serge Voronoff, and was intended to produce longevity.The Monkey Gland was created in the 1920s by Harry MacElhone, owner of Harry's New York Bar in Paris, France.The Monkey Gland is sometimes known as the McCormick.Rachel Maddow prepared this drink during her guest appearance on the Jimmy Fallon Show on March 25, 2011.The Monkey Bar60 East 54th Street, New York, NY 10022-4612(212) 288-1010 ‎monkeybarnewyork.com View Larger Map

 

A Bloody Mary is a popular cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Piri piri Sauce, Tabasco sauce, beef consomme or bouillon,horseradish, celery, olive, salt, black pepper, cayenne pepper, lemon juice, and celery salt. It has been called "the world's most complex cocktail."The name "Bloody Mary" is associated with a number of historical figures—particularly Queen Mary I of England—and fictional women from folklore. Some drink aficionados believe the inspiration for the name was Hollywood star Mary Pickford. Others trace the name to a waitress named Mary who worked at a Chicago bar called the Bucket of Blood.View Larger Map

The Negroni cocktail is made of one part gin, one part sweet vermouth, and one part bitters, traditionally Campari. It is considered an aperitif.While the drink's origins are unknown, the most widely reported account is that it was invented in Florence, Italy in 1919, at Caffe Casoni, ex Caffe Giacosa, now called Caffe Cavalli. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. After the success of the cocktail, the Negroni Family founded Negroni Distillerie in Treviso, Italy, and produced a ready-made version of the drink, sold as Antico Negroni 1919. One of the earliest reports of the drink came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, "The bitters are excellent for your liver, the gin is bad for you. They balance each other."As with the Martini cocktail, the trend in recent years has been to use a larger proportion of gin, mainly because the quality of the spirit is a lot better than it used to be, meaning there is less need to dilute the gin to make it more palatable. Most bars today will serve the drink with double the quantity of gin.A recent trend is to treat the Negroni as a template, involving a base spirit, a bitters and a vermouth. Bars such as Amor y Amargo in New York, Mauro's Negroni Club in Munich, Germany, and Ohla in Barcelona, Spain among others, do this.The 'Negroni sbagliato' ("wrong Negroni" in Italian) uses sparkling wine (e.g., prosecco) instead of gin. 'Negroski' is a recipe with vodka again as substitute for gin. Punt e Mes Negroni instead replaces standard red vermouth with a specific, distinctively more bitter-tasting brand called Punt e Mes. The 'Cin Cyn' uses Cynar instead of Campari. Pinkish Negroni: with pinkish wine (instead gin). A "Raultini" is a variation using Aperol instead of Campari, giving its distinctive orange color, lighter alcohol content, and a bit of sweetness.I Sodi 105 Christopher Street, New York, NY 10014-4213(212) 414-5774 ‎isodinyc.com
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A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. Commonly used whiskeys include rye (the traditional choice), Canadian whisky (simply called Rye in Canada), bourbon, blended whiskey and Tennessee whiskey. The cocktail is often stirred with ice and strained into a cocktail glass, where it is garnished with a Maraschino cherry with a stem. A Manhattan is also frequently served on the rocks in an Old Fashioned glass (lowball glass). The whiskey-based Manhattan is one of five cocktails named for one of New York City's five boroughs, but is perhaps most closely related to the Brooklyn cocktail, a mix utilizing dry vermouth and Maraschino liqueur in place of the Manhattan's sweet vermouth, as well as Amer Picon in place of the Manhattan's traditional bitters.It is one of six basic drinks listed in David A. Embury's classic The Fine Art of Mixing Drinks.The following are other variations on the classic Manhattan:

• A Rob Roy is made with Scotch whisky.
• A Dry Manhattan is made with dry vermouth instead of sweet vermouth and served with a twist. Dry Manhattans were popularized by Frank Sinatra and the Rat Pack.^{[citation needed]}
• A Perfect Manhattan is made with equal parts sweet and dry vermouth.
• A Brandy Manhattan is made with brandy rather than rye.
• A Ruby Manhattan is made with port rather than vermouth.
• A Metropolitan is similar to a brandy manhattan, but with a 3-to-1 ratio of cognac or brandy to vermouth.
• A Cuban Manhattan is a Perfect Manhattan with dark rum as its principal ingredient.
• A Latin Manhattan is made with equal parts of white rum, sweet and dry vermouth, and a splash of Maraschino cherry juice, served up with a twist.
• A Royal Manhattan is made with Crown Royal Canadian Whisky.
• A Tijuana Manhattan is made with an Anejo Tequila.
• A Monte Carlo is made with Benedictine in place of vermouth
• A Soul Manhattan is made with Absinthe instead of Vermouth
• The Fourth Regiment is a classic (ca. 1889) cocktail that uses a 1/1 ratio of whiskey and vermouth, and uses three dashes of three different bitters - orange bitters, celery bitters, and Peychaud's Bitters.

Clover Club 210 Smith Street, New York, NY 11201(718) 855-7939 ‎cloverclubny.com
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The Bacardi cocktail is an IBA Official Cocktail made primarily with Bacardi rum. It is served as a "pre-dinner" cocktail.The Bacardi Cocktail was originally the same as the Daiquiri, containing rum, lime juice, and sugar; The Grenadine version of the Bacardi Cocktail originated in the US, while the original non-red Bacardi company recipe originated from Cuba.

Bacardi cocktail

IBA Official Cocktail
Type	Cocktail
Primary alcohol by volume	Rum
Served	straight up
Standard garnish	lime
Standard drinkware	Cocktail glass
IBA specified ingredients*	45ml (9 parts) Bacardi white rum 20ml (4 parts) lemon or limejuice 5ml (1 part) grenadine syrup
Preparation	Shake together in a mixer with ice. Strain into glass and serve

Bacardi CocktailCorrect recipe:

• The juice of half a lime.
• Half teaspoonful granulated sugar.
• 1½ oz. of BACARDI White.

 Rayuela Restaurant 165 Allen Street, New York, NY 10002(212) 253-8840 ‎rayuelanyc.com
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