Blood and Sand Cocktail

Midori, Japanese for green, is a melon-flavoured liqueur that lives up to its meaning and can be enjoyed in a wide variety of cocktails, long drinks and short drinks. Because it is extremely sweet, it's mixed with sour flavours to offset its sweetness.

The Old Fashioned is a beautiful thing. At its best, it’s a careful balance of whiskey, sugar, and bitters, with a little dilution from water, often in the form of melting ice. Here, the classic goes pool-friendly, with a slushy blender version that relies on lots of ice, as well as fresh cherries to lend a little brightness and color.

The Old Fashioned is a serious cocktail and it is one you really should know how to make at home. When made well, the Old Fashioned cocktail is strong, but not overly so. There’s sweetness, but it isn’t cloying or excessive.

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Proportions for the classic Manhattan are two (sometimes three) parts whiskey to one part sweet vermouth, with a little aromatic boost from bitters. The drink is believed to date from 1874, created by a bartender at New York’s Manhattan Club. “Since New York was a rye town in those days,” writes cocktail expert Dale DeGroff in The Craft of the Cocktail, “the original Manhattan was made with rye whiskey.” Bourbon Manhattans are a thing in the South.

Substituting tangerine juice for lime in a margarita is a revelation. The taste is gentler, a little sweeter, and far more aromatic—the tangerine flavor acts as a shadow for the orange liqueur, amplifying its presence. If you can get a Meyer lemon to garnish with (it adds a final burst of citrus perfume), go for it. If not, a regular Eureka lemon will do just fine.

Pegu Club bartender Kenta Goto’s lovely cocktail La Fleur de Paradis spends its evenings perched atop a weathered zinc bar, sipped by the beautiful people of New York. Our rendition of it using wheat beer instead of champagne is more at home in a plastic cup, enjoyed by folks sporting cut-off shorts and soaking in the sun on a picnic blanket or the open gate of a pickup truck.