behind the bardrinksentertainingFood & Drinkkristina gillrecipes

behind the bar: pharmacie’s 1966 Cosmopolitan

by Kristina Gill

This week’s cocktail comes from Talmadge Lowe, the man behind Pharmacie’s handmade cocktails. I admit that since I don’t like raspberries, I wondered how I’d make it through this recipe, but it has absolutely turned my palate around. The raspberry tincture is the star of the cocktail and so good that you should keep it on hand as often as you can. I almost had to resort to some sort of alarm system on the refrigerator to keep my husband out of it until I could fully test the cocktail! A quick note to readers: From time to time, when I photograph cocktail ingredients, I do my best with what I have on hand. Sometimes it isn’t possible to find smaller brands here in Italy. This doesn’t mean that I endorse (or don’t endorse) a particular product, but what you see is for illustrative purposes only. — Kristina

About Pharmacie and Talmadge: Talmadge Lowe is the founder and drinkist at Pharmacie and has been a well-respected bartender/mixologist in New York and Los Angeles for more than 15 years. Taking cues from the classics, reinventing the standards and creating unexpected mixtures, Talmadge satisfies the liquid palate. Pharmacie, born as an invite-only underground speakeasy, is not even a year old but is already the bar that everyone wants to visit.

See the recipe for the 1966 Cosmopolitan after the jump . . .

1966 Cosmopolitan

  • 1 1/4 oz vodka (Talmadge recommends Rain Organic or Tru)
  • 1 oz raspberry tincture
  • 3/4 fresh squeezed lemon juice
  • dash orange flower water
  • garnish with a lemon peel


Combine all ingredients (except orange flower water) in a cocktail shaker filled with ice. Shake vigorously. Strain into a champagne coupe and add a dash of the orange flower water, then squeeze the lemon peel (skin side over the glass) to express the essential oils. Place the peel skin side up on the rim of the glass as garnish.

Raspberry Tincture

Place 2 small baskets of raspberries into a small pot with 2/3 cup of raw sugar and 2/3 cup water, along with 1–2 oz of a Framboise* liqueur.

*If you do not have the Framboise, you can substitute 1 oz vodka. Place the pot, covered, over medium heat until either the liquid is boiling or all the sugar granules are melted. Remove from heat and let cool uncovered. When the tincture reaches room temperature, mash and muddle the raspberries. Refrigerate overnight. Strain the mashed raspberries, and you have your syrup.

Why Talmadge Loves This Cocktail

The 1966 Cosmopolitan is a mid-century marriage of an old cocktail (rediscovered by the gang at Varnish) called the 1926 Cosmopolitan, which consists of gin, raspberry and lemon, and the ubiquitous non-classic Cosmo made with vodka, lime, cranberry and triple sec. The 1966 in the name is a nod to the era when vodka began to gain popularity in the American cocktail culture. I like this drink precisely because of that little history mash up. Also, it’s damn refreshing!

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