As it is St Patrick’s day today (and Purim on Saturday), we've asked some of our favorite mixologists to share some exciting cocktails, to give us a reprieve on green beer and shots, respectively.


    The Patterson House

    The Patterson House was one of my favorite spots in Nashville, with its pre-prohibition themed dark woodsy interiors, extremely long bar, and old-fashioned cocktails crafted by James Hensley. Here is his very own version of an antiquated favorite.

    Maloney Park Swizzle

    For one cocktail:

    • 1 oz Matusalem Classico
    • 1 oz Brugal Anejo
    • 3/4 oz Fresh Lime Juice
    • 3/4 oz Simple Syrup
    • 7 drops Angostura Bitters
    • 3 Mint Sprigs + additional for Garnish
    • Dash Peychaud’s Bitters

    Build in the glass. Place 3 torn mint sprigs and 7 drops of Angostura Bitters in a Collins glass. Tap lightly with muddler and the pull mint up the sides of the glass. Add liquid. Swizzle briefly. Add crushed ice. Swizzle (move ice around in glass to form nice ice layer on outside of glass). Top with crushed ice. Garnish. Float Peychaud’s Bitters.

    The Patterson House
    1711 Division Street
    Nashville, TN 37203-2701, United States
    (615) 636-7724

    The Connaught Bar

    One of my favorite bars in London, though not only for its extremely elegant interiors designed by David Collins. Their mixologist, Italian Agostino Perrone, is famous for revamping the bar’s cocktails, and making this one of the best spots in London for an impressively well crafted drink.

    Spicy Cup

    For one cocktail:

    • 25ml Apple Juice
    • 35ml Berneroy fine Calvados
    • 15ml Galliano Ristretto Liqueur
    • 15ml King’s Ginger Liqueur
    • 15ml Homemade Vanilla Sugar
    • 15ml Freshly Squeezed Lemon Juice
    • 60ml Top With Cider

    Stir all the ingredients over ice and pour in a highball glass filled with ice. Garnish with lemon zest and mint.

    Connaught Bar
    London W1K 2AL
    +44 (0)20 7499 7070


    Prospect was one of San Francisco’s biggest openings last year. Brooke Arthur, their bar manager, has created a pretty spectacular list of cocktails to give the menu a kick. She has shared her own Polish version of the classic Moscow Mule as a festive twist on the original.

    The Warsaw Mule

    For one cocktail:

    • 1 teaspoon apple butter
    • 3/4 oz fresh squeezed lime juice
    • 1.5 - 2 oz Zubrowka vodka
    • Bundaberg Ginger Beer
    • 2 dashes housemade saffron cardamom bitters (recipe below)
    • Star Anice for garnish

    Pour all ingredients into a cocktail shaker and shake 20 times. Strain into a rocks glass with ice and top with ginger beer. Garnish with star anise.

    * To make saffron cardamom bitters: combine 1 liter of overproof vodka with two tablespoons of cardamom and a pinch of saffron in a jar. Allow it to sit in the jar for 7 days, shaking once every day. At the end of the week, strain it before using in cocktails.

    300 Spear Street
    San Francisco, CA 94105, United States
    (415) 247-7770

    Madam Geneva

    In true prohibition style, Madam Geneva is located through a secret door in the back of Double Crown. Named for the spirit, gin, of which they boast New York’s largest selection, they have given us the recipe for one of their greatest hits since opening.

    Madam Geneva's Jam Cocktail

    For one cocktail:

    • 2 oz 42 Below Vodka or Beefeater Gin
    • 1 oz lemon juice
    • 1 oz simple syrup
    • Crushed ice
    • Spoonful of jam

    In a shaker, add jam, vodka or gin, lemon juice, simple syrup and several ice cubes. Shake briskly, and strain into a rocks glass half-filled with crushed ice. Float a spoonful of jam on top of the ice, and gradually stir it in to taste.

    Note from the bar:

    At Madam Geneva, we use different jams depending on the season, all made in house by Double Crown's pastry Chef Ryan Butler. If Double Crown isn’t your next door neighbor, you can make this drink to suit your tastes by using your own favorite artisanal jam.

    Madam Geneva
    4 Bleecker St.
    (212) 254-0350

    Mark’s Bar

    Mark’s is part of Mark Hix’s empire of jovial british haunts. The bar serves Hix’s contemporary twists on British bar snacks and famed mixologist Nick Strangeway’s program of old-school cocktails. Among many other successes, Nick is known for his punch recipes.

    Wassailers Punch

    For 10-15 people:

    • 500ml Somerset Cider Brandy (or Calvados)
    • 500ml Plymouth Sloe Gin (or Clarkson's Homemade Sloe Gin)
    • 500ml Fresh Lemon Juice
    • 500ml Spiced Syrup (see below)*
    • 250ml Lemon Sherbet (see below) **
    • 1500ml Pressed Apple Juice
    • 1000ml Dry Cider
    • 100g Unsalted Butter

    * Recipe For Spiced Syrup

    Boil 500ml of water with 1 stick of cinnamon, 5 cloves, 2 star anise, 2 green cardamom pods, 1 vanilla pod and a grating of nutmeg. Then after 15 minutes add 500g of castor sugar. Stir to dissolve and when cool strain through muslin. This syrup can be kept for up to a month in the fridge.

    ** Recipe For Lemon Sherbet

    Grate zest of 6 lemons and add to 100g of castor sugar. Pound together and then add 200ml of lemon juice. Heat if needed to dissolve the sugar and then strain.

    For a hot punch, slowly heat all the ingredients in a pan with frozen blackberries, apple chunks and lemon wheels. Just before serving whisk in a knob of butter to give a smooth mouth feel. Serve in sugar rimmed cups and dust each drink with nutmeg. You can make this punch ahead of time and store it in bottles until required, so long as you don’t add the cider and keep it refrigerated, then heat it up to order.

    Mark's Bar
    66-70 Brewer Street
    London, W1F 9UP
    + 44 020 7292 3518

    Russian Standard's Elderflower Fizz

    Our friends at Russian Standard sent us over a vodka-based cocktail recipe. Russian Standard vodka, or as they say, “vodka as it should be,” is harvested, crafted, and produced in Russia.

    For one cocktail:

    • 37.5ml Russian Standard Original
    • 12.5ml Elderflower cordial
    • 25ml Lemon juice
    • 35ml Soda water
    • Ice Cubes

    Build ingredients in a Highball glass over cubed ice. Top with soda water and garnish with a slice of lemon.

    The Spare Room

    The Spare Room is Hollywood’s newest addition to the bar scene. The parlor style bar inspired by old Hollywood features two refurbished bowling lanes and backgammon, along with old-timey drinks, like their Kentucky Glove Box, which is just in time for this year’s horse races.

    Kentucky Glove Box

    For one cocktail:

    • 2 oz Four Roses Bourbon
    • 3/4 oz Lemon Juice
    • 1/2 oz Simple Syrup
    • 1/4 oz Yellow Chartreuse

    Shake and strain into a Coupe glass

    The Spare Room
    Mezzanine level at the Roosevelt Hotel
    7000 Hollywood Boulevard
    + (323) 466-7000

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