The key to this cocktail is using hot espresso—if the coffee is cold, it won’t form the “crema,” the creamy foam on top that is the drink’s signature. The three coffee beans represent health, wealth and happiness.
Three drinks that bring new meaning to “one for the road”
If you’re like me, you’ve probably been dreaming of escape, of going somewhere, anywhere that isn’t your home. But it might be a while before it seems like a good idea to hop on a train or a plane just for fun.
Instead, let this trio of classic cocktails whisk you away on a spirited journey.
Cocktails have always tasted of travel and exotic places. A Kir Royale is a sip of France just as a Margarita is of Mexico. A bowl of punch carries memories of India. Tropical cocktails are the very essence of the Caribbean or South Pacific.
But some cocktails are about the journey itself, inspired by the modes of transportation that will get you there. Consider these three—the Aviation, 20th Century and Sidecar—the sour-based planes, trains and automobiles of cocktail culture.
Bénédictine’s storied role in cocktails old and new
If you’re the sort of person who likes their cocktails served with a side of storytelling, then Bénédictine is the drink for you. Consider it the Forrest Gump of the spirits world, popping up at just the right moments and in the just the right cocktails.
Bénédictine is an herbal liqueur produced in France, based on Cognac, sweetened with honey and flavoured with 27 herbs and spices including saffron, hyssop and lemon balm. Like Chartreuse, it was originally produced centuries ago, concocted by monks as a medicinal tonic.
When this cocktail appeared in the 1935 Old Waldorf Astoria Bar Book, it was an equal-parts cocktail and, like La Louisiane, has been made stronger and less sweet over time. Some versions are almost Martini dry; this one retains enough liqueur to highlight its sweet spice.
The original La Louisiane cocktail dates back to the late 19th century in New Orleans, where it featured equal amounts of rye, vermouth and Bénédictine. This contemporary version, which is far less sweet, is adapted from The PDT Cocktail Book by Jim Meehan (2011).
Now that we’re all spending so much more time at home, this is a good opportunity to brush up on our home-bartending skills. That means learning at least a few recipes to serve to the people in your bubble and, eventually, all the many friends you’re making on Zoom.
The most important drink you should know how to make is the one you like best. That’s also the best advice for stocking your liquor cabinet, though for your sake I hope it’s something simple, like a highball, rather than, say, a Ramos Gin Fizz, which requires egg whites, orange blossom water and a seltzer bottle, among other things.
After that, it’s best to start with classics. They are, after all, classics for a reason—they taste good, and they work—but they are also a good place to start experimenting if you want to get creative. Here are five drinks every home bartender should have in their repertoire.