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


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 »

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 Recipe

Milk Punch

A frothy, soothing eye-opener, this milk punch cocktail gets foamier the longer you shake it. See this Recipe


The classic combination of champagne and orange juice—now a beloved brunch indulgence—was first popularized in Paris and London in the 1920s.

Bloody Mary

This peppery and tangy brunch cocktail lends itself to countless interpretations. See this Recipe
Prairie Oyster

Hemingway’s Death in the Afternoon

Named after Ernest Hemingway’s 1932 novel about the rituals of bullfighting, this champagne cocktail takes its greenish hue from a splash of absinthe.