How it happened The city
of Martinez, California, claims to be
the martini’s boozy birthplace, saying
the drink was mixed for a thirsty gold
miner in 1874. Others say the martini
was named for Martini & Rossi vermouth. Classic recipe: dry gin and dry
vermouth, garnished with an olive.
Where to drink it Modern speakeasy
PDT in New York City’s East Village
(212-614-0386; pdtnyc.com) is the
ultimate sipping spot, says La Tanya
White, a Tallahassee, Florida–based
cocktail consultant. Outside New
York, soak in the British-officers-club
atmosphere of Boston’s Oak Bar at the
Fairmont Copley Plaza Hotel (617-267-
5300; fairmont.com/copleyplaza).
Have Rum, Will Travel
Beer not your beverage? Drink in some delicious history
as you sip these four classic cocktails
ILLUSTRATIONS BY JON REINFURT
MAI TAI
How it happened This tropical favorite was first blended in California by saloon owner Victor “Trader
Vic” Bergeron in 1944. A South Seas
traveler, Bergeron eventually introduced his mai tai—Tahitian for “the
very best”—to the Hawaiian Islands.
Classic recipe: rum, orange curaçao
liqueur, lime juice, and orgeat syrup.
Where to drink it Try the original
at Trader Vic’s at least once, advises
Atlanta master mixologist Darrell
Autrey. The chain has 22 locations
worldwide, including Los Angeles,
Chicago, and even Dubai (tradervics
.com). If you prefer a Polynesian
paradise, visit The Westin Moana
Surfrider’s Beach Bar in Waikiki (808-
922-3111; moana-surfrider.com). You
can drink your expertly blended mai tai
under one of the largest banyan trees
in Hawaii, steps from the Pacific surf.
MARGARITA
How it happened So many
cities want credit for this cocktail.
It was likely invented in Mexico in
the 1930s; our favorite story is that a
Tijuana restaurateur created it for an
aspiring actress who was allergic to
hard liquors—except tequila. Classic
recipe: tequila, fresh lime juice, and
Cointreau or triple sec. Slush came
later; originals were shaken with ice
and strained into a glass.
Where to drink it Visit Hotel
Finisterra’s Whale Watcher Bar
in Cabo San Lucas (800-347-2252;
finisterra.com), where you’ll see
humpback whales glide by. In Key
West, locals love Morada Bay Beach
Café (305-664-0604; moradabay-restaurant.com), where you can sink
your toes into the sand while sipping
’ritas in 32-ounce Mason jars rimmed
with salt.
MOJITO
How it happened This Cuban
concoction became popular in the
1930s, but its history goes back to the
1800s. English pirate Richard Drake
supposedly favored a similar drink
named El Draque while he was
pillaging the Caribbean and South
America. Classic recipe: white rum,
lime juice, sparkling water, mint,
and simple syrup (a mix of water and
dissolved sugar).
Where to drink it With Cuba off-limits for most of us, try the Latin
scene of Miami’s South Beach. Locals
enjoy the cool comfort of Ola (305-
695-9125; olamiami.com) and the
aptly named Mojitos Cuban Cuisine
(305-406-1002; mojitos.com). For
a Louisiana twist, go to Covington,
north of New Orleans, where the
signature mojito from Del Porto Ris-torante (985-875-1006; delporto
ristorante.com) features both ruby-red-grapefruit vodka and juice, fresh
basil, and honey. —Laura Daily
