Traditional recipes

Wine cocktails: Jay’s Last Say

Wine cocktails: Jay’s Last Say

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To celebrate the launch of Drinks Tube, I’ve teamed up with the head bartender from Jamie Oliver’s Fifteen, Jay, to create a cocktail that combines Barcardi’s famous white rum with my favourite tipple; wine (or, more specifically, Prosecco). For more on sparkling wines, check out my blog from December.

The cocktail we came up with is a twist on ‘The Last Word’; an old gin classic favoured by prohibition anarchists, when it was often served in teapots to disguise its illegitimate alcoholic nature. Although the original used gin, for this little number we decided on Barcardi white rum and the result was, if I say so myself, rather wonderful. Tart yet so drinkable, this cocktail is bound to impress both sweet and sour lovers, and is all-round party pleaser.

Although not a complex recipe, it does require a bit of prep, as it uses one vital ingredient in any cocktail-lover’s cupboard – gomme syrup – and one more unusual one – a Prosecco reduction; but you’ll need to make them both from scratch.

So, before we move onto the main event:

Homemade gomme syrup

Add 2 parts sugar to 1 part water on a high heat until all the sugar has dissolved and you have a clear liquid. Leave to cool and then pour it into bottle.

Homemade Prosecco reduction

In a saucepan, bring 200ml of Prosecco to the boil with 10ml of gomme syrup. Allow the mixture to reduce to one-third of its original amount. Make sure you wait until the mixture has cooled down before you bottle it or add into the cocktail.

Jay’s Last Say


  • 35ml Barcardi white rum
  • 15ml yellow Chartreuse
  • 12.5ml Prosecco reduction
  • 5ml Luxardo Mascharino
  • 25ml lime juice


Fill one third of a Boston shaker with ice. One by one, add all ingredients to the shaker and secure the lid. Shake vigorously for about 10 seconds, then double strain it into a chilled coupe glass. Garnish with a mascharino cherry.

Check Pip’s jargon-busting guide to cocktails if you don’t recognise any of the terms used above!

How to Make Shrubs for Drinks and Cocktails

In the drink world, a shrub (or drinking vinegar) is a concentrated syrup that combines fruit, sugar, and vinegar. Apple cider vinegar is the most common base for shrubs, and herbs and spices are often added to create interesting flavor combinations. This sweet, acidic mixer can be enjoyed with still water or soda or used in various mixed drinks.

You can buy premade shrubs or make them yourself. Homemade shrubs are inexpensive and let you explore all of the flavor possibilities to create custom drinks.

How to Make Sangria Step-by-Step

Once you have your preferred ingredients in place, here&aposs how to bring them together for the perfect red wine sangria. This Classic Spanish Sangria from Allrecipes community member Lisa is not diluted with carbonated beverages such as club soda. However you can always top it off with a little to lighten it up. This recipe yields six servings.


  • 1 lemon, chilled
  • 1 lime, chilled
  • 1 orange, chilled
  • 11/2 cups rum or brandy, chilled
  • ½ cup white sugar
  • 1 (750 milliliter) bottle red wine, chilled
  • 1 cup orange juice, chilled
  • Club soda to taste, chilled (optional)


  1. Before getting started, make sure all ingredients (except sugar) are chilled.
  2. Slice the fruit into thin rounds and place in a large glass pitcher (like this Amazon best seller).
  3. Pour in the rum or brandy, and the sugar. Chill in the refrigerator for 2 hours.
  4. When you&aposre ready to serve, use a wooden spoon to lightly crush the fruit. Stir in the wine and orange juice.
  5. Top if off with club soda if desired.

How to Make a Hemingway Daiquiri, a Classic Rum Cocktail the Author—and World-Renowned Drinker—Loved

Jason O'Bryan

Jason O'Bryan's Most Recent Stories

Ernest Hemingway, born in the last year of the 19th century, seemed to embody the kind of gruff masculinity that John Wayne would&rsquove looked up to. In pictures, he looks like he wore sweaters made of brillo pads. He participated in three wars. He had strong opinions about all kinds of things&mdashguns, fine art, boxing, European cities&mdashand was always up at dawn, claiming to have seen every sunrise since he&rsquod been born. He was never happier than when hunting or fishing, really anything murderous. He survived two plane crashes in two consecutive days and after the second was believed dead, until he emerged from the jungle holding a bunch of bananas and a bottle of gin, Time magazine would report later, &ldquobattered but unbowed.&rdquo

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He was also, as noted, a famous and exuberant drunk, the kind of guy who orders a cocktail at the airport he arrives at, who drinks Champagne with breakfast and goes on epic, several day benders, and whose habits inspired an entire book just about his relationship to alcohol. Everything was outsized, everything turned fantastic: Hemingway was the kind of guy who could tell a story about how when he was in Montana he lived with a bear, got drunk with him, slept side by side and were indeed close friends, and you suspect he&rsquos probably telling the truth.

His fame, combined with his nomadic nature and his gargantuan appetite for drink, has led to cottage industries in a half dozen cities, Hemingway Drinking Tours, with some bar or another claiming to be the author&rsquos favorite haunt in Venice or Paris or Key West or, in the case of the Hemingway Daiquiri, Havana, to which the author decamped in 1939. Hemingway came to Cuba to leave his second wife and write what would ultimately become For Whom the Bell Tolls, and for his first few months, he set up at a hotel just up the street from a little bar called La Florida (affectionately referred to as &ldquoLa Floridita&rdquo), which was already famous for making the best Daiquiris in Cuba.

In 1934, the bar had published Bar La Florida Cocktail Book, featuring four different house versions of the Daiquiri. In an updated printing in 1939, they&rsquod add a Daiquiri No. 5, as well as an entry a few pages later, the &ldquoE. Henmiway Special,&rdquo which was identical to their Daiquiri No. 3 except it had no sugar syrup and was blended, as opposed to shaken and strained.

The story goes like this: like all diabetics (to say nothing of all savage alcoholics), Hemingway didn&rsquot like sugar in his booze. He gravitated to the Daiquiri No. 3&mdashrum, lime, grapefruit, a teaspoon of Maraschino liqueur and simple syrup&mdashbut ordered it his way: Double the rum, throw out the sugar, add just six drops of liqueur, and serve it as cold as possible, on finely shaved ice. This stunningly strong, undrinkably tart beverage pleased him, and he reportedly once took down 17 in a single sitting (a classic Hemingway story, in that it seems crazy but for the fact that we&rsquore talking about Ernest Hemingway).

This is the origin story of what we now know as the Hemingway Daiquiri. The flavors here are fantastic&mdashthe bitter zesty texture of grapefruit is a natural friend to Maraschino&rsquos earthy funk, and rum and lime juice are so perfectly aligned that they buy each other the same Christmas presents&mdashbut the ratios are another story.

Hemingway&rsquos version is, simply put, unacceptable. This gives us an interesting type of classic cocktail: For most classics, we tend to give an outsized deference to authenticity, whereas with the Hemingway Daiquiri, no one even considers making it his way. Therefore, bartenders are left to seek their own preferred balance, which tend to fall into three similar but different recipes:

The Dry Version a.k.a. As Close to Classic as Possible

Combine ingredients either on finely shaved ice and shake, or otherwise to a blender and blend on high for 10 seconds. Serve up in a stemmed glass, and garnish with a scowl, or perhaps a war story.

I straight-up refuse to double the rum. This is already too dry, and adding another 2 oz. of rum will make it worse, and claims to authenticity do not extend far enough to serve something like that to anyone&hellip but this is as close to the way Hemingway himself would&rsquove liked it as I&rsquom willing to go. If you&rsquove the type of person who thinks every cocktail is too sweet, or otherwise just wants to slip onto the author&rsquos barstool for a moment, this is a great way to do it.

As far as rum is concerned, if you can get your hands on Havana Club, that would be ideal. As you likely can&rsquot, traditional would be Cuban or Cuban-style rum, so you could use something like Cana Brava, produced by a Cuban rum distiller, or Bacardi, which was Cuban until they fled the island in 1960, or honestly any white rum from a Spanish speaking country.

Playing It Safe a.k.a. A Classic Daiquiri With an Accent Mark

Photo: courtesy Plantation Rum

  • 2 oz. white rum
  • 0.75 oz. lime juice
  • 0.5 oz. grapefruit juice
  • 0.25-0.5 oz. simple syrup (to taste)
  • 0.25 oz. Luxardo Maraschino liqueur

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a grapefruit peel.

This is the version you&rsquoll get in most cocktail bars, and it is indeed delicious. This template is essentially a classic Daiquiri (rum, lime, sugar) that&rsquos sending flirtatious glances at the bottle of Maraschino&mdashMaraschino liqueur is a strong flavor, and this recipe adds just a touch, just to give it a little topspin. If you&rsquove never had the liqueur before, this is probably where I&rsquod start you out.

Embrace the Difference a.k.a. Leaning Into the Maraschino

Combine ingredients in a cocktail shaker with ice, shake well for 10 seconds, and strain into a stemmed glass. Garnish with a Maraschino cherry.

My favorite version. Yes, it&rsquos a lot of Maraschino liqueur, but personally, I feel like this is the version that stakes the boldest claim, and that when I start craving a Hemingway Daiquiri, this is what most thoroughly scratches that itch. The lime juice is in a small range, above, because of the inherent variation present in grapefruits&mdashthe sweeter the grapefruit, the more lime you&rsquoll need. Start with a half-ounce of lime. You can always add more.

Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.

Many great cocktail recipes can make an excellent addition to your wedding plans. Choose one to become the signature drink for the reception or shower and give your guests a taste of something special. It may feature your favorite flavors or liquor, match your wedding colors, or simply sound tasty.

Another way to incorporate the drinks of your choice into the wedding reception is to create a cocktail menu. Choose a few of your favorites and display a list on the bar the bride may have a favorite vodka martini while the groom chooses a whiskey cocktail, for example. It allows your guests to pick when and what they want to drink while passing along your personal style.

21 Wine Cocktails That Are Straight-Up Perfect

Don't go outside. Just stretch your last bottle with these dranks.

Wine is the gemini of alcohol. Not only does it pair just as well with fancy-ass pasta as it does pizza (and chips and dip and chicken fingers and literally anything), but there&rsquos so! much! you! can! do! with! it!

There are red wine cocktails for the &ldquoOmg, I hate anything sweet&rdquo sippers, sugary white wine for the &ldquoI want to feel like I&rsquom literally drinking juice&rdquo peeps, and rosé for the, well, drinkers who want to turn the f*ck up any time of year.

Sure you can drink it straight up, but you'd be doing this

tasty alcoholic nectar a disservice if you didn't use it as the base of a cocktail.

They&rsquore easy, tasty, packing ABV, and simple to throw together. Sometimes it really is as easy as hard liquor + wine + agave (or simple syrup). But if you need some guidance or inspo, here are 33 recipes to get your head in the wine cocktail game.

Oh, unrelated, (but also very important): Cosmo makes wine now and it's so effing good! You can scope it out here!

5. Tequila sunrise

The original Tequila Sunrise cocktail was served up at the Arizona Biltmore Hotel in the mid-20th century. It contained crème de cassis, lime juice and soda water, as well as the signature tequila. This modern recipe, with orange juice and grenadine, was created in the 1970s – perfect for those who prefer a sweeter cocktail.

  • 50ml tequila
  • 100ml orange juice
  • 2 tbsp grenadine
  • glacé cherry, to serve
  1. Fill a tall serving glass with ice cubes
  2. Pour the tequila and orange juice into a cocktail shaker and fill with ice
  3. Shake for 20 seconds, then strain the mixture into the serving glass
  4. Pour over the grenadine to create the orange and red layers
  5. Garnish with a cherry and serve

Blush Negroni Sbagliato

This Negroni Sbagliato is full of flavor with sweet vermouth, Campari, tonic water and topped with the brand new Spritzed Rosé Moscato. A refreshing and tasty summer wine spritzer!


  • 1 oz Sweet Vermouth (we used a rouge)
  • .50 oz Campari
  • 3 oz CK Mondavi Spritzed Rosé Moscato
  • 1 oz tonic water (we used elderflower tonic)


  1. Combine sweet vermouth and Campari in a glass wtih ice. Stir to combine.
  2. Top with Spritzed Rosé Moscato and tonic water.
  3. Serve with an orange peel or mint sprig if you have it.
  4. Cheers!

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At the Copa, Copacabana, it’s said that music and passion are always the fashion, but did you know that the drinks are top-notch, too? We're talking about the coastal neighborhood within Rio de Janeiro, a land of samba, sunshine, and ice-cold cachaça cocktails. What better time than July to soak in such radiance? Join us as we’re Catching Up with Cachaça for some much needed R&R (reveling and refreshment)! It's time to chill with three awesome cocktails that’ll bring the beach within reach.

Subscribe through June 30th (while supplies last!) to get this box—shipping the week of July 5th!

The Essential Guide to Drinking in

New Yorkers are often teased for inflating their city’s importance, proclaiming it “the center of the universe” or “the greatest city in the world” without reserve. To take a more objective view, it’s highly plausible (in fact, it’s indisputable) that other cities are, say, cleaner, have more bike lanes or better schools or lower poverty rates or an overall superior quality of life. But when it comes to one very important element of urban culture—drinking, of course—there is no denying that New York City is, indeed, the center of the universe.

The history of drinking in Manhattan—from the early tavern days to the rise of the hotel bar to the last wild years before Prohibition—has always been colorful, full of cocktails, champagne, prostitutes, barons, degenerates, gamblers and all manner of grit and glamor.

And though it’s been shined and polished a bit (okay, a lot), New York drinking culture is still very much the same in love of all things new, its soft spot for the obscure and unabashed tendency toward excess. The island of Manhattan, a borough of more than 1.5 million, is home to nearly as many bars and restaurants, all of which are filled to the brim, nightly. Explaining what it’s like to drink here today is hard enough. Explaining how we got here is best left to bound books.

In terms of cocktails, New York has been leading the charge since the early aughts when Dale DeGroff, Audrey Saunders and a handful of others began to think about mixing drinks in a new way, employing fresh juices and forgotten spirits. This newfound knowledge progressed into a decade of speakeasy-style bars and their appropriators, places where serious, suspendered bartenders lorded over intricate cocktails consumed under dim lighting and on tufted furniture. But of late, a different kind of bar marks a shift away from the hidden shrine and toward a model that feels looser and more confident. New York City bars are shedding their Victorian parlor atmospheres and discarding the notion that cocktails must be strong, stirred and bitter to be taken seriously. And while the early pioneers (Pegu Club, PDT, Death & Co.) persist—and do so with unwavering relevance—places like Nitecap and Attaboy are eschewing reservations for more spontaneous clientele who appreciate a well made Old-Fashioned as much as they do an Aperol Spritz.

When it comes to drinking wine here, the oft-overused claim to have “something for everyone” is not hyperbole. From lists stocked with the greatest wines of the 20th century to natural wine bars to restaurants that instigated and continue to fuel the modern renaissance of Italian wine, Manhattan’s ambitious wine scene really does have it all. This is also a city that does not follow trends it sets them. Here, “avant-garde” and “obscure” mean something different than they might in a city less prone to adopting and refashioning all of the cultural bounty that washes into its harbors. This is a place that rewards the adventurous wine drinker, whose only difficulty is deciding where to drink well, not how.

Because cocktail bars and wine destinations are not enough to sustain this frenetic city of Type A personalities and adventurers, Manhattan is also home to whiskey bars, bars on boats and rooftops, craft beer bars and bars dedicated to single-subject nerdery (sherry, mezcal, natural wine and Japanese whiskey). If you have a hobby, Manhattan will produce a bar just for you.

But for those who prefer the trappings of a different time, the borough is rife with hotel bars and artifacts of another era. Ever looking back while rapidly moving forward, the story of New York’s love affair with drinking is two-fold, and—unlike any other city in the world—it encompasses past and present with drinks and drinking rituals whose lineage and legacies span across centuries.

About the YouTube Series: Cocktails with a Curator

The Frick is concocting the perfect mix of cocktails and art. Every Friday at 5:00 p.m., join us for happy hour as a Frick curator (remotely) offers insights on a work of art with a complementary cocktail. Bring your own beverage to this virtual event.

Audiences under 21 are encouraged to join with a non-alcoholic drink.

Video recordings are available on our website, and YouTube.

"Cocktails with a Curator" Series Image: Jean-Siméon Chardin (1699–1779), Still Life with Plums (detail), ca. 1730. Oil on canvas (lined), 17 3/4 x 19 3/4 in. (45.1 x 50.2 cm). The Frick Collection, New York.

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