Calvert Woodley Catalog 2025 - Flipbook - Page 42
with “The Professor”
Cocktail classics, rediscovered and reimagined by Schuyler Jones
O
ur resident spirits expert, Schuyler “The Professor” Jones, brings history, precision, and a sense of fun to the glass. Each cocktail
he revives tells a story, a glimpse into how ingredients and ideas evolve over time. Whether you’re mixing for two or hosting a
crowd, these recipes offer timeless inspiration, each one balancing tradition with a modern Calvert Woodley twist. As cooler months
approach, Schuyler shares a few of his favorite classics — each with a dash of history and a touch of inspiration.
These cocktails tell their own stories — of invention, adaptation, and rediscovery. And like every good story, they’re best when shared.
Stop by and talk with Schuyler or our spirits team for recommendations on ingredients, glassware, or the perfect bottle to make your
next cocktail hour truly memorable at home.
El Diablo— Bright, spicy, and unexpectedly perfect for cool weather
Originally a rum-based drink called simply “The
Diablo,” this cocktail first appeared in a 1940s
Chicago spirits guide. When Victor “Trader Vic”
Bergeron reimagined it with tequila, it took on new
life — a spirited balance of sweet, tart, and ginger
heat. It’s an ideal cocktail for fall and winter,
especially if there’s a bottle of cassis waiting in the
back of your cabinet. Bold, aromatic, and just the
right amount of fiery — a true cold-weather classic.
Ingredients:
1½ oz Libelula Reposado Tequila
½ oz Combier Liqueur de Cassis
¾ oz Lime Juice
2 oz Ginger Beer
Method: Shake tequila, cassis, and lime juice over ice. Strain
into a Collins glass with fresh ice and top with ginger beer.
Professor’s Tip: Try swapping ginger beer for ginger ale for a
softer, rounder version.
Gin Rickey — A Washington, DC original crisp and classic
Born at Shoomaker’s Bar in the 1880s, the Rickey
was created for Colonel Joe Rickey, who first
ordered it with bourbon. The gin variation soon
became a capital favorite and remains DC’s
official cocktail, as good today as it was 140 years
ago. Light, citrusy, and endlessly refreshing — a
true DC classic.
Ingredients:
2 oz High Wire Distilling Hat Trick Gin (or bourbon)
½ Lime (freshly squeezed)
4 oz Soda Water
Method: Fill a tall glass with ice. Add gin and lime juice. Top
with soda water and garnish with a lime wheel.
Air Mail — Effervescent, golden, and quietly celebratory
The Air Mail first appeared in a 1930s
Bacardi pamphlet titled Bacardi and
Its Many Uses. Some say it was
inspired by early air routes between
Washington, DC, and New York — a
fitting backstory for a cocktail that
has equal parts energy and elegance.
Ingredients:
1 oz Rum
½ oz Lime Juice
½ oz Honey Syrup*
1½ oz Brut Sparkling Wine
Method: Shake rum, lime juice, and honey syrup over ice. Strain into an
ice-filled glass and top with sparkling wine.
Professor’s Tip: To make honey syrup, combine two parts of honey with
one-part warm water and stir until smooth. Refrigerate after use.
Cardinale— Elegant, bittersweet, and holiday ready
Created in Rome in 1950 to honor Pope Pius XII’s
papal jubilee, the Cardinale is a refined twist on the
Negroni. Traditionally made with Riesling instead of
vermouth, this cocktail was officially recognized by
the International Bartenders Association in 2024.
Use a dry or off-dry Riesling for a balanced, aromatic
version — perfect for a late-night digestivo or
alongside holiday leftovers.
40 — C A L V E R T W O O D L E Y 2 0 2 5 F A L L S A L E
Ingredients:
1½ oz Dry Gin
½ oz Red Bitter Liqueur
1 oz Riesling (or Dry Vermouth)
Method: Stir all ingredients with ice and strain into a
chilled cocktail glass.
Professor’s Tip: A twist of orange peel adds a touch of
warmth to the aromatics
