Photos, Videos: Revisit These Classic Cocktails From America's First Mixologist, Jerry Thomas
14 photos
One of the classic drinks, the Cobbler, is served at Milk & Honey with an updated twist <br/>
The 1926 printing of Jerry Thomas' book is Milk & Honey head bartender Theo Lieberman's personal copy <br/>
Theo Lieberman begins to make the Crusta by pouring some simple curaçao into the shaker<br/>
Peeling nearly the entire rind of a lemon <br/>
Shaking the drink<br/>
The pour<br/>
The Crusta: A perfect light summery drink, made with Brugal white rum<br/>
"The Bon-Vivant's Companion"<br/>
Lieberman makes the Cobbler with whatever fruit is in season—in this case, it's blackberries and raspberries—as well as orange and lime<br/>
A bit of Campari<br/>
Pouring the drink, completed with muddled fruit<br/>
Packing ice <br/>
Adding some mint for garnish <br/>
Lieberman says that whenever the Cobbler is served at Milk & Honey, the guest's friends are instantly jealous that they didn't order it<br/>