52 DRINKS INTERNATIONAL JANUARY 2016
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43 WHITE LADY The White Lady’s clearly got around, as many claim her ownership, but her most famous suitor is the Savoy’s American Bar. Legendary barkeep Harry
Craddock is said to have made it for F Scott Fitzgerald’s wife, Zelda. They still do good White Lady business at the American Bar, where they are made from Bombay Sapphire gin, dry orange liqueur, fresh lemon juice and a dash of egg white. The White Lady is sharp and white, just, they say, like Zelda’s hair.
45 BRANDY JULEP Brandy has a knack of being biffed in favour of whiskey, as the Sazerac is evidence. But back when Americans looked to Europeans for drinking council, Juleps were more sophisticated with brandy. Anyway, Americans knocked that idea on its head pretty sharpish and as of now only 6% of the world’s best bars make the Brandy Julep one of their top-10 classics. Meanwhile the whiskey iteration – from which with
subtraction and addition you can work out the original recipe – is up at no.21.
46 CHAMPAGNE COCKTAIL For when it’s necessary to adulterate champagne, you have the Champagne Cocktail. That’s pretty much never, but bartenders like to put things with things, none more so than at the world’s best bars.
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48 BROOKLYN A less popular sibling of the Manhattan, the Brooklyn resurfaced a couple of decades ago. It requires dry, rather than sweet, vermouth, with the sugary dose coming from
maraschino liqueur. Rye provides the pepper and Amer Picon the bitter. Though most don’t get that far through and just make a Manhattan.
Painkiller
This liquid aspirin is trademarked by Pusser’s rum and originates from the brilliantly named Soggy Dollar Bar on the British Virgin Islands, which seafarers would swim to for refreshment. The drink is coconut cream, pineapple and orange juice drink and the local rum Pusser’s. Soggy Dollar would ac- cept sodden money for its creation, but at World’s 50 Best Bars’ Smuggler’s Cover, at which the drink is a best selling classic, they do not. Although we haven’t asked.
To be broadly, though not wholly accurate, the French add cognac and the Americans, led by Jerry Thomas, don’t. Both daub a sugar cube with bitters before pouring over Champagne, though Jim Meehan of PDT
recommends the sugar cube added second, so the champagne doesn’t get rowdy.
47 CAIPIRINHA By now Brazil’s national cocktail, like the football team, should be everyone’s second favourite drink. But the 2014 World Cup didn’t get punters in the spirit. Perhaps it’s a Mojito hangover. Whatever, Caipirinhas should be drunk as the Brazilians do – lots of cachaça. And some lime and sugar.
49 PAPA DOBLE The Papa Doble is otherwise known as the Hemmingway Daiquiri. We split this cocktail child from its Daiquiri parent because it took a rather rebellious path. First made for
dear Ernest, he
asked that the sugar be replaced by more booze, to bitter effect. Over
the years, the Papa Doble
developed at La Floridita, has taken on some sweetness in the form of Maraschino and some extra citrus in grapefruit.
50 SCORPI0N
From Victor Bergeron of Trader Vic’s, this tiki meeting of rum and cognac, orange and lemon juice and orgeat syrup is best with crushed ice, an orange slice and mint garnish. To balance
further with some bitterness, those in the know add orange bitters. This classic carries a potent sting – but you got that from the name. 50
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