A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice, without ice, or blended with ice. Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail.
The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar, although bourbon whiskey is sometimes substituted for the rye and Herbsaint is sometimes substituted for the absinthe. Some claim it is the oldest known American cocktail, with origins in antebellum New Orleans, although drink historian David Wondrich is among those who dispute this, and American instances of published usage of the word cocktail to describe a mixture of spirits, bitters, and sugar can be traced to the dawn of the 19th century.
A cosmopolitan, or, informally, a cosmo, is a cocktail made with vodka, Cointreau, cranberry juice, and freshly squeezed or sweetened lime juice.
The Museum of the American Cocktail, based in New Orleans, Louisiana, is a nonprofit organization dedicated to education in mixology and preserving the rich history of the cocktail as developed in the United States. Among its events are tastings in association with specific seminars or exhibits. It annually presents the American Cocktail Awards, together with the United States Bartenders Guild.
Dale DeGroff, also known as "the King of Cocktails" or "King Cocktail", is an American bartender and author. The New York Times in 2015 called DeGroff "one of the world's foremost cocktail experts", and wrote that his book The Craft of the Cocktail is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence as the original chief bartender in the Rainbow Room at Rockefeller Center in New York City, where his then-unusual emphasis on classic cocktail recipes and high-quality ingredients led to substantial acclaim and emulation by many other bars in New York City and beyond, and helped influence the creation of the craft cocktail movement.
International House is a boutique hotel in New Orleans’ central business district, located two blocks from the French Quarter, at 221 Camp Street. Described by Frommer's as “a modern space that still pays tribute to its locale,” its design mixes contemporary and traditional elements reflective of New Orleans’ unusual culture. It is known for historic Beaux-Arts architecture and its Loa Bar, which serves signature cocktails prepared by bartender Alan Walter. International House has been called New Orleans’ first boutique hotel.
A Signature drink is any unique or original drink that expresses the nature of the person or establishment creating it.
Derek Brown is an American entrepreneur, writer, and bartender. He owned the bars Columbia Room, The Passenger, Mockingbird Hill, Eat the Rich, and Southern Efficiency in Washington, D.C. Brown serves on the board of directors for the Museum of the American Cocktail and is the Chief Spirits Advisor for the National Archives Foundation. Brown also teaches seminars on the importance of alcohol in shaping society.
Tristan Stephenson is a British bartender, author, and businessman.
Chris McMillian is a New Orleans bartender and a co-founder of the Museum of the American Cocktail. Imbibe Magazine mentioned McMillian as one of the top 25 most influential cocktail personalities of the last century.
Toussaint Coffee Liqueur is a coffee-flavoured liqueur prepared with a rum base that originated in Haiti, commemorating the revolutionary hero Toussaint Louverture. Its alcohol by volume content is 30%.
Cheryl Charming is an American bar professional and published author of 16 books on cocktails and bartending. She currently works as the Bar Director at the Bourbon "O” Bar in New Orleans, Louisiana, and in 2014 was named the New Orleans Magazine Mixologist of the Year. She is nationally known for her bartending and books.
Lynnette Marrero is an American bartender, mixologist, and philanthropist known for creating the world's first all-female speed bartending competition, "Speed Rack." She is widely regarded as one of the pioneer female cocktail-specific bartenders in the industry, and is based in New York City.
Robert Simonson is an American journalist and author.
Yangdup Lama is bartender, bar-owner, entrepreneur, author and mixologist based in India and is known to be one of India's finest mixologists.
Italicus Rosolio di Bergamotto is a bergamot rosolio manufactured in Italy. The liqueur uses bergamot from Calabria and citrons from Sicily, along with Italian flower varieties. Italicus was created by an Italian bartender, Giuseppe Gallo, using a family recipe. He launched the spirit commercially in September 2016.
Julie Reiner is an American mixologist, club owner, and author. Reiner is one of New York's most influential bar owners, having established the Flatiron Lounge, Lani Kai, and the Clover Club. Major publications have featured Reiner's drink recipes, including The Wall Street Journal, Playboy, Esquire, GQ, and Time Out London. Reiner has trained many female bartenders.
Audrey Saunders is an American bartender, considered one of the world's most famous bartenders. She is most well known as the operating partner and creative lead of Pegu Club, a bar in New York City from 2005 to 2020. The bar was one of the most influential in the United States. Since its closure, Saunders and her husband have been developing a retreat for beverage industry members in rural Washington state.
The craft cocktail movement is a social movement spurred by the cocktail renaissance, a period of time in the 21st century characterized by a revival and re-prioritization of traditional recipes and methods in the bar industry, especially in the United States. The renaissance spanned from the early 2000s into the late 2010s. A stricter range is 2004 to 2017: by 2017, high-quality ingredients, techniques, and liquors began to be ubiquitous in bars across the United States, leading writers to declare the renaissance over.
