Eben Freeman

Martinis get all the glory, but this is the first cocktail James Bond ever ordered.

Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.

This New Orleans classic is an arm workout that pays back in dividends.

Forget the bells, whistles, and time-consuming garnishes. A classic Bloody Mary is all about balance.

With lemon juice, gin, and sparkling wine, the French 75 makes any cocktail hour feel like a special occasion.

This simple, low-alcohol summertime cocktail only needs two ingredients: fragrant Pimm’s liqueur and some ginger ale or ginger beer.

For this adaptation of a classic Cuban cocktail, you don't need a muddler. Tear the mint, then stir with lime juice, sugar, white rum, and soda water.

The classic negroni is an anytime cocktail. With equal parts gin, Campari, and sweet vermouth, the Italian aperitivo is bittersweet, herbal, and a cinch to mix.

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City.

This classic cocktail is said to be the predecessor of the Martini. Bartender Eben Freeman developed this version at Tailor restaurant in New York City.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

This version of a classic South American cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this version of a classic cocktail that mixes whiskey, vermouth, brandy, and orange juice. Instead of cherry brandy, Freeman generally uses beer: either Echt Kriekenbier from Brouwerij Verhaeghe or Quelque Chose from Unibrew. And instead of regular orange juice, Freeman creates his own orange foam, which gives it a unique texture. Note: Freeman's ingredients are not commonly found in supermarkets. We have provided an online source, below.

Eben Freeman, bartender of Tailor restaurant in New York City, developed this adaptation of a classic tequila-based cocktail. Freeman uses a reposado tequila because it has more body and adds less of a vegetal flavor than a blanco would.

Eben Freeman, bartender of Tailor restaurant in New York City, created this Champagne cocktail. As you add the sparkling wine, note how the drink changes color from green to pink. Freeman uses frozen cherries to make a cherry purée, but you can also use all-fruit spread.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Freeman suggests you use anything but a maraschino cherry (as garnish) to avoid adding a cloying sweetness.

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

This recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Though sangria is typically made in larger batches, Freeman demonstrates that it can also be concocted right in the glass for a single serving. When it comes to ingredients, he eschews the fancy add-ons found in many recipes, instead sticking to a simple formula of Spanish wine (ideally a young Rioja), Spanish brandy, and lemon juice. If you prefer, sugar can be added to taste, and different light red wines, citrus juices, and brandies substituted.

This recipe is from Eben Freeman, bartender of Tailor Restaurant in New York City. For this classic cocktail, essentially a gin sour with a cherry garnish, Freeman believes that the quality of the ingredients is paramount. He prefers Maraska maraschino liqueur, which has a cleaner and less funky flavor than other brands, and he replaces the traditional, artificially flavored maraschino cherry with a homemade version. For instructions on making homemade maraschino cherries, see the bartender's note, below, or simply substitute a pitted fresh cherry.