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Articles by Eben Freeman
Vesper
Martinis get all the glory, but the first cocktail James Bond ever ordered was a Vesper. The drink was made famous by Bond author Ian Fleming in—and possibly even invented for—his 1953 book Casino Royale.
Sidecar
One of the only things drinks historians agree on when they discuss the sidecar cocktail is that it was probably named after a motorcycle sidecar, and even that lacks definitive proof. Everything else about this elegant cognac cocktail (creator, city of origin, ratios of ingredients) is subject to debate. Some believe bartender Harry Macelhone of Harry’s American Bar in Paris created the sidecar cocktail recipe in the years following World War I.
Old Bay Remoulade
This bright and punchy remoulade is just the thing for dipping seafood into. Serve it alongside fried fish, crab cakes, or as a creamy alternative (or addition) to the classic red cocktail sauce for shrimp cocktail. While the term remoulade can refer to the classic French version reminiscent of tartar sauce, it's the Louisiana-style sauce that this recipe is based on.
Palomar Americano
Some bar guests get confused when they see "Americano" on a cocktail menu, because they're thinking of the espresso beverage of the same name. Although the Americano cocktail and the caffeinated drink are two completely different things, world-renowned bartender Ricky Gomez made his own version that combines them. Instead of soda water, Gomez adds cold brew coffee to the mix of Campari and sweet vermouth and serves it over pebble ice.
Mulled Wine
There is perhaps no better way to warm up throughout the holiday season than with a steaming cup of mulled wine. This recipe makes a traditional version of the drink, full of fragrant whole spices and aromatic lemon and orange peels. It takes inspiration from the classic German iteration, glühwein, with the addition of kirsch (cherry brandy). It's just as perfect for holiday parties or snowy evenings as it would be at a European Christmas market.
Easy Lemon Drop
Is a lemon drop martini actually a martini? No. But, for those who love the idea of a martini, but need something more than a hint of lemon zest (or a spoonful of olive juice) to tame the flavors of their booze, this fresh, tangy vodka cocktail is for you. This drink, which was first concocted at a San Francisco fern bar in the 1970s, is actually more akin to a crusta: spirit, lemon juice, sugar, bitters, and the eponymous sugar rim encrusted around the cocktail glass.
Clover Club
While the Clover Club cocktail may have originated in the 1890s at the Bellevue Hotel in Philadelphia, where the social organization that lends the drinks its name would carouse, it's very much a drink of the 20th century. It was then that the famously pink drink became a cultural phenomenon beyond a small set of Philly-area lawyers and business folk. It arrived in New York perhaps thanks to hotelier George Boldt, who operated both the Bellevue and the new Waldorf-Astoria.
The Classic Margarita
Seeking the best margarita recipe for relaxing poolside? Planning a tacos-and-margs party and not sure of the best ratio? We adore this classic cocktail for its refreshing, strong, and tart personality-and its absolute ease of assembly. The secret to a great margarita? Good spirits-and fresh lime juice. No shelf-stable margarita mix, please! When stocking up your bar, look for tequila bottles labeled 100% agave.
Best Mojito Recipe | Epicurious
Put down the muddler. For this mojito recipe, you won’t need it. Instead, bartender Eben Freeman relies on the technique of gently tearing mint leaves and stirring them into a highball glass that’s been filled with crushed ice. Instead of bruising the mint with a muddler, which can lead to acrid flavors, this method gently coaxes the aroma from the leaves and disperses it into the lime-and-sugar syrup at the bottom of the glass.
Vieux Carré
Named for the French Quarter in New Orleans-its moniker translates to "old square"-the Vieux Carré cocktail has sophisticated flavors and a long history. Stanley Clisby Arthur, author of the 1937 book Famous New Orleans Drinks and How to Mix 'Em, credits the original Vieux Carré recipe to Walter Bergeron, head bartender at the Hotel Monteleone in the late 1930s.
Negroni
It couldn’t be simpler to mix a classic negroni cocktail—the celebrated Italian aperitivo combines equal parts gin, Campari, and sweet vermouth. Botanical dry gin and herbal, citrusy Campari give the drink a complex, bitter flavor profile with notes of fruit and spice, while red vermouth (try Punt e Mes, Carpano Antica, or Cocchi Storico) adds some welcome acidity and sweetness.
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The Witching Hour
Burning sage is a simple way to coax out the herb's essential oil, which gives this drink a pleasantly smoky, herbaceous finish. Bonus: it's guaranteed to increase your magical powers for Halloween night. 1/2 ounce Chartreuse liqueur 4 teaspoons fresh lemon juice 1 capsule (1/4 teaspoon) activated charcoal powder Special Equipment If you do not have whole dried sage leaf, wrap a fresh sage leaf in a paper towel and microwave about 40 seconds to dry out.
Gimlet
Success has many authors, and so the classic gimlet cocktail recipe has an array of origin stories. Some credit Sir Thomas Gimlette, a British naval surgeon in the late 19th and early 20th centuries, with inventing the drink. As that legend goes, Gimlette prescribed gin and lime juice to ocean-bound sailors at risk of scurvy, a condition caused by vitamin C deficiencies.
French 75
As legend has it, the French 75 cocktail is named after a field gun used by French soldiers during World War I. How exactly that inspired the elegant combination of spirit, sparkling wine, and fresh lemon juice that appeared in Harry Craddock's 1930 The Savoy Cocktail Book is anyone's guess. Like many classic cocktails, the French 75's ingredients can be customized to accommodate your taste, budget, the bottles you already have on your bar cart.
Bloody Mary
In the pantheon of iterative cocktail recipes, the Bloody Mary is king, queen, and, sometimes, court jester. Variations abound, spanning the tequila-spiked Bloody Maria, gin-forward Red Snapper, and Canada's Caesar cocktail, which swaps tomato juice for clamato.
Ramos Gin Fizz
The origins of most classic cocktail recipes are hazy or disputed (or both), but the Ramos Gin Fizz is consistently credited to New Orleans bartender Henry Charles Ramos. As the story goes, in 1888 Ramos created a gin cocktail with a milkshake-like consistency that became a local sensation.
Pimm's Cup
A quintessential British cocktail, the Pimm's cup is a perfect summer drink-light and bright and thirst-quenching, with only about half the alcohol you'd find in most other highballs, like a gin and tonic or Dark and Stormy. It is also dead simple to throw together, making it a great option to have at a party. All you need is a bottle of Pimm's No. 1-a gin-based liqueur flavored with a proprietary mix of botanicals, fruit, and spices-and some soda.
Gin Rickey
One of the most refreshing drinks you'll ever make is also the easiest. The classic gin rickey cocktail requires just three ingredients and basically zero prep time-it comes together in less than five minutes. The original rickey cocktail recipe is credited to a late-19th-century bartender in Washington, DC. As the story goes, a lobbyist named Colonel Joe Rickey frequented Shoomaker's, a saloon in the city's historic Rum Row. There, he would request a mixed drink without sugar.
Lime Rickey
A time-honored soda shop staple, the lime rickey is right up there alongside the ice cream float as one of the most iconic vintage drinks. Categorized as a "rickey"-a class of lime-tinged highballs named after 19th-century Washington, DC, lobbyist Colonel Joe Rickey-this bubbly drink is perhaps best known as the Gin Rickey 's spirit-free cousin. It first gained a following at soda fountains during Prohibition, when soda jerks concocted countless creative nonalcoholic drinks.
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