The Durability of Some Modern Classic Cocktails

Just published this piece on the stories behind six modern cocktails that have proven to have long legs. The most eye-opening part of the research was discovering the stats. I knew these drinks had a solid reputation within cocktail circles, but that can often mean next to nothing where public perception is concerned. The robust average sales numbers here surprised me. The Juliet & Romeo at Violet Hour is only outsold by the Old-Fashioned. People order the Oaxaca Old-Fashioned at the new L.A. Death & Co., even though it’s not on the menu. And PDT sells a whopping 150 Benton’s Old-Fashioneds a week!! Astounding.

1 Like

Interesting piece. Love the stats – not surprised by the Benton’s though.

Away from their home bars (and from the US), I’d say the only two drinks that are widely featured on menus are the Penicilin and the Tommy’s. The Oaxaca and the Benton extremely influential, but not seen so much.

1 Like

That makes send, re: Benton’s, given the work required in fat-washing the bourbon, and the relative difficulty in acquiring Benton’s bacon.

I’ve seen a lot of Oaxaca Old-Fashioneds on menu, but under a different name. Same basic drink.

1 Like

The Benton’s has been extremely influential in terms of fat washing (unfortunately) – there are many fat-washed Old Fashioned cocktails around. Most of the Oaxaca style drink I’ve seen – under this name or, more often, under another one – are not really tequila OF accented with mezcal. They either veer one way or the other. It’s more the idea than the exact specs. But this happens with a lot of drinks. The first time I was introduced to the Penicilin, it was served up in a coupe. The last time I had it – over the weekend – the bartenders had apparently decided juicing ginger was too much of a drag so they added 1 cl or so of ginger beer…

1 Like