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A very old drink the Ramos Fizz has been around since 1888, however, it became widely available in the mid 1930’s. A more labor entensive drink with multiple ingredients, it is fun to make and drink. One of the best parts is watching the foam appear on the top of the drink as you add the sparkling water!
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The Prado made its first appearance in Jones Complete Barguide: published in 1977 and still available today as a used book, but out of print.  The cocktail’s revival can be traced back to Kacy Fitch and Seattle’s Zig Zag Bar, where the drink stayed in rotation for some time. It gained popularity in the late aughts and is a great counterbalance to may sweet cocktails!
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The creamier version of the Pink Lady for this recipe is thought to have been around since the 1920’s. As most older drinks there are many versions this one uses both cream and an egg white. Once named on Esquire’s list of the ten worst cocktails, most likely due to it’s girly nature and color, it is still a great drink that has more kick then one would think.

The perfect cocktail after the Nutcracker, a post ballet dessert that will help you get the Waltz of the Flowers out of your head!

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Elevate your brunch or after dinner cocktails with this amazing coffee recipe. Classy and elegant we like ours with espresso.
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We have to admit that we really have fun making up the names of these drinks!  The Crazy Elf is a wonderful play off the flavors of the Tennessee Honey and sweet and spice notes.  The Rosemary makes this drink.  It also makes a beautiful holiday presentation for your cocktail event.  
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The modern version of the Pisco Sour wasn’t born until late 1920s, when bartender Mario Bruige added Angostura bitters and egg white. However, the Pisco Sour can trace its origins much further back to the creation of its base: the strong, brandy-like liquor, Pisco.
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