The year 1928, the place Savoy Hotel in London. Barman Harry Craddock created this drink for a party to be held on February 29.

This is a leap year, if happens every four years. This day keeps our calendar regular seeing that the solar year is 6 hours longer then ours. So every four years we make this day up.

Leap Year
1 ½ oz. Gin
2 tsp. Grand Marnier
2 tsp. Sweet Red Vermouth
Dash of lemon juice
Lemon rind

Shake well & strain into a cocktail glass. Squeeze a bit of lemon rind over the surface of the drink so that a little of its oil sprays out.

This is a very appealing, sunset-colored drink. Don’t be stingy on the ice.

Arctic Summer
1 oz. Gin
½ oz. Apricot Brandy
1 tsp. Grenadine
3 oz. Sparkling Bitter Lemon

Fill a highball glass with cracked ice, and add the ingredients one by one in the order above. Do not stir. Garnish with a slice of lemon and a cocktail cherry.

(Sparkling Bitter Lemon is a soda made by Schweppes. Basically it’s tonic water with a lemon taste. Take some tonic, add some lemon to taste and stir lightly.)

Created at David Burke’s Primehouse, located in The James Chicago Hotel on the corner of Rush and Ontario in Chicago, IL. Burke’s features a contemporary steakhouse menu with meats handpicked from Creekstone Farms in Kentucky that are dry-aged on the premise in a salt-tiled aging room.

Mixologist and former molecular biologist Eben Klemm say’s, “I wanted to create a drink that achiveved complexity not with weird ingredients but through the interplay between simple ones” – thyme, cranberry, apple juice and gin.

Rush Street Highball
2 oz. Gin
1 oz. Chilled Apple Juice
¾ oz. Lemon Juice
¾ oz. Simple Syrup
1 Thyme Spring
3 Cranberries skewered on a pick

Fill a cocktail shaker with ice. Add the gin, apple and lemon juices and simple syrup. Shake well and strain into an ice-filled highball glass. Garnish with the thyme and cranberries.