The recipe for this classic, layered cocktail originally appeared in Bottoms Up! Y Como!, a brochure published in 1934 by the Agua Caliente resort in Tijuana, Mexico. See the recipe for Tequila Sunrise »Penny De Los Santos
CCR
The CCR is a Caribbean refresher composed of a splash of Chartreuse (a French herbal liqueur), coconut water, and aged Martinique rum. See the recipe for CCR »Penny De Los Santos
Henry C. Ramos's Gin Fizz
A mix of orange flower water and gin gives this New Orleans cocktail a floral character and a hint of juniper. See this RecipePenny De Los Santos
Michelada
A hot-weather refresher, this beer cocktail from Mexico can range in form from a chunky, tomato-rich version like a bloody mary to a lighter brew spiked with hot sauce and lime. See this RecipePenny De Los Santos
Milk Punch
A frothy, soothing eye-opener, this milk punch cocktail gets foamier the longer you shake it. See this RecipePenny De Los Santos
The classic combination of champagne and orange juice—now a beloved brunch indulgence—was first popularized in Paris and London in the 1920s.Penny De Los Santos
Bloody Mary
This peppery and tangy brunch cocktail lends itself to countless interpretations. See this RecipePenny De Los Santos
Prairie Oyster
This old-school cure-all cocktail is meant to be slugged back in a single gulp. See this RecipePenny De Los Santos
Named after Ernest Hemingway's 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.Penny De Los Santos
