Peacock Alley Martinez Recipes

A martini straight up will wilt on a hot day, but on the rocks it's just right.

Provided by Rosie Schaap

Time 2m

Yield 1 drink

Number Of Ingredients 3

• Ingredients

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 0 grams

Frank Caiafa's modified Martinez has been a staple for years on the cocktail menu of the Peacock Alley bar in the Waldorf Astoria. The pre-Prohibition drink's flavor is rendered more complex by his using both sweet and dry vermouth (making this a "perfect" Martinez), as well as the addition of orange bitters. At the Waldorf, Mr. Caiafa barrel-ages his own gin. But for the home bartender, the Ransom or Greenhook commercial brands will do nicely. Like many of the drinks on the Peacock Alley list, it's an elegantly modernized version of a classic.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 7

• Ingredients

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 3 grams

Sometimes it seems there are as many Caesar recipes as there are Canadians of drinking age. The building blocks are usually the same: vodka, hot sauce, Worcestershire sauce, lime juice, spices (for the rim of the glass) and clam-tomato juice, be it the standard Mott's Clamato or one of the newer brands. But every bar and citizen has a special twist, usually in the departments of spices and garnish. This recipe is an adaptation of the one used by the bartender London Richard at his restaurant Sorso, near Calgary, Alberta. For vodka, he prefers Calgary's own Burwood Vodka. For the spiced rim, the nationally popular mix known as Montreal steak spice plays a part. The garnish is a pickled pineapple and a bacon-wrapped, cream-cheese stuffed pickle. This version is a bit less complicated. But since a Caesar is a form of individual expression, follow your creative urge wherever it takes you. As long as you've got the Clamato and a decently complex spiced rim, you'll end up with a wonderfully savory eye-opener that may render the Bloody Mary a dim memory.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 9

• Ingredients

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 15 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 490 milligrams, Sugar 4 grams

This popular Michigan drink, which is thick and creamy and tastes like coffee ice cream, is credited to bartender Jerome Adams, who invented it one night in 1968 at the Bayview Yacht Club in Detroit. The drink caught on with the local sailing set and over time spread inland. Mr. Adams, who died in 2018, went on to bartend at the club for more than 50 years, making countless hummers along the way. Brian Bartels, the author of "The United States of Cocktails," has modified the recipe ever so slightly, topping his hummer with a cherry.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5

• Ingredients

This easygoing highball tastes like the tropics. Nutmeg freshly grated over the top adds a hint of spice.

Provided by Rosie Schaap

Yield 1 drink

Number Of Ingredients 5

• Ingredients

This is the version of the classic Martinez cocktail - the possible progenitor of the martini - that Frank Caiafa serves in the plush surroundings of the Waldorf-Astoria Hotel's Peacock Alley bar. It's made in the "perfect" style (that is, with both sweet and dry vermouths) and is as elegant as it is potent.

Provided by Rosie Schaap

Categories     cocktails

Number Of Ingredients 7

• Ingredients