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2¼ oz Rum use dark rum
¾ oz Honey syrup use 2:1 ratio
¾ oz Lime juice
3 oz Wine (sparkling) or Champagne
2 dash(es) Orange bitters

Express with orange peel

¾ oz Bourbon Use overproof or barrel strength
1½ oz Amaretto
1 oz Lemon juice
½ oz Simple syrup
3 dash(es) Angostura bitters Garnish with drops on top of foam
½ oz Egg white

6¾ oz Gin Use gray whale
1 cup(s) Chareau Mix 1/4 tsp blue spirulina to 1 cup Chareau
2¼ oz Elderflower liqueur
1½ oz Lime juice
¾ oz Simple syrup Use gum syrup
1 bottle(s) Tonic water Use Fever Tree elderflower
6 dash(es) Grapefruit bitters

Drizzle with ½ oz blue Chareau and garnish with lemon wheel

2¼ oz Gin
½ oz Creme de violette
½ oz Maraschino liqueur
¾ oz Lemon juice
3 oz Wine (sparkling) or Champagne

As served at The Masters

2¼ oz Gin or vodka
¼ oz Grenadine
¾ oz Lemon juice
1½ oz Pineapple juice
1½ oz Wine (sparkling) or Champagne

½ oz Rum Use dark rum
½ oz Rum Use high-proof rum
½ oz Coconut liqueur
¼ oz Coffee liqueur
½ oz Lemon juice
4 oz Pineapple juice

A classic sidecar variation, with the addition of an herbal element.

¾ oz Cognac
¾ oz Benedictine
¾ oz Cointreau
¾ oz Lemon juice

Originally on the menu at Dutch Kills and created by Zachary Gelnaw-Rubin and Abraham Hawkins, the Bicycle Thief Cocktail became a favorite of New York City bartender Meaghan Dorman.

1 oz Gin
1 oz Campari
1½ oz Grapefruit juice
½ oz Lemon juice
1½ oz Seltzer or soda water
½ oz Simple syrup

Shake and strain over fresh ice into collins glass, top with soda water.

From Death & Co. This started out as a punch that was quite rich. Works better as a cocktail.

2 oz Bourbon
¾ oz Campari infused with cacao nibs
¾ oz Ginger syrup
¾ oz Lemon juice
1 oz Wine (sparkling) or Champagne
1 Lemon twist
1 Orange twist
4 Raspberries

Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.

In my opinion, this French 75 variation is the best beginner Campari drink in history.

1 oz Gin use Plymouth
¼ oz Campari
½ oz Lemon juice
½ oz Simple syrup
1½ oz Wine (sparkling) or Champagne

Shake all the ingredients (except the champagne and grapefruit twist) with ice, then strain into a flute. Top with champagne. Squeeze the grapefruit twist over the drink and discard. No garnish.

2 oz Bourbon
1 oz Amaro Use Averna or Nonino Riserva
1 dash(es) Angostura bitters
1 dash(es) Orange bitters
Cherry

Stir with ice and garnish with single speared cherry.

3 oz Beer use Guinness Stout
3 oz Wine (sparkling) or Champagne
¼ oz Creme de cassis

A Manhattan variation made famous by the bullfighting movie.

1 oz Scotch whisky use blended
¾ oz Cherry brandy or Cherry Heering
¾ oz Vermouth (sweet)
1 oz Blood orange juice or regular orange juice

1½ oz Rum
¾ oz Dry curacao Use blue curacao
¾ oz Cream of coconut
2 oz Pineapple juice

1 oz Bourbon
1 oz Aperol
1 oz Vermouth (sweet)

2¼ oz Gin
¾ oz Lemon juice
½ oz Simple syrup some recipes call for semi-rich 1.5:1 syrup
½ oz Creme de mure drizzled over top of drink

Serve over crushed ice then garnish with lemon wheel and three blackberries

2 oz Cognac
½ oz Dry curacao
¼ oz Maraschino liqueur
¾ oz Lemon juice
2 dash(es) Angostura bitters

Garnish with sugar rim = “crusta.”

2 oz Rum used aged rum
¾ oz Amaro
½ oz Chartreuse (green)
¼ oz Falernum
2 dash(es) Orange bitters
2 dash(es) Peychauds bitters

Express and discard orange peel. Garnish with cocktail cherry.

Variation of the Brandy Crusta, signature drink of the Starlight Club

1½ oz Rum Captain Morgan spiced
¾ oz Dry curacao
1 oz Lemon juice
½ oz Simple syrup
Cinnamon sugar rim 1:1 ratio

2¼ oz Rum use Bacardi Anejo
¼ oz Amaro use Amaro Montenegro
¾ oz Lime juice
½ oz Prickly pear syrup
3 dash(es) Rhubarb bitters

½ oz Simple syrup or use single sugar cube
3 oz Wine (sparkling) or Champagne use Champagne, of course
3 dash(es) Angostura bitters

Express with lemon peel

6¾ oz Gin Use Bombay Sapphire Bramble
1½ oz Cherry Heering
4½ oz Cocchi rossa
4½ oz Creme de pamplemousse
1½ oz Maraschino liqueur
1 oz Lemon juice
1 bottle(s) Tonic water Use Fever Tree grapefruit
6 dash(es) Orange bitters

¾ oz Applejack
1½ oz Amaretto
3 oz Beer use New Belgium Tangerine IPA
¾ oz Lemon juice
¾ oz Orange juice
2 dash(es) Peach bitters

3 oz Gin
¾ oz Grenadine or Raspberry Syrup is better
1 oz Lemon juice
½ oz Egg white dry shake to froth

From the bar that supposedly created the Moscow Mule

¾ oz Bourbon
½ oz Cognac
¾ oz Benedictine
¼ oz Dry curacao
2 dash(es) Angostura bitters

Serve over single large ice cube, garnish with orange peel

1½ oz Gin original recipe calls for less
¾ oz Cocchi americano or Lillet
¾ oz Cointreau
¾ oz Lemon juice
2 dash(es) Absinthe rinse instead?

2¼ oz Vodka
¾ oz Cointreau
¾ oz Cranberry cocktail never cranberry juice
½ oz Lime juice

The proportions for this cocktail vary, maybe, more than any other drink.

From Death & Co.

1½ oz Gin use Tanqueray No. 10
½ oz Elderflower liqueur
½ oz Hibiscus syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne
2 dash(es) Peychauds bitters

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

At home we call this a Home Depot.

1½ oz Mezcal
1 oz Aperol
½ oz Maraschino liqueur use Luxardo
¾ oz Lime juice

In my play on the French 75, I make it more about the gin and less about citrus. Grapefruit and maple syrup work so well together.

2 oz Gin use Plymouth
½ oz Lemon juice
½ oz Maple syrup
1½ oz Wine (sparkling) or Champagne
1 dash(es) Grapefruit bitters

Shake all the ingredients (except the champagne and grapefruit coin) with ice, then double strain into a coupe. Top with champagne. Squeeze the grapefruit coin over the drink and discard. No garnish.

From Death & Co.

2 dash(es) Absinthe
¾ oz Rum use Appleton Estate
¾ oz Rum use El Dorado 12 yr
½ oz Grenadine
½ oz Lime juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne. No garnish.

1½ oz Tequila
3 oz Ginger beer
½ oz Lime juice
½ oz Creme de cassis

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

From Death & Co.

1½ oz Gin
½ oz Elderflower liqueur
1½ oz Wine (sparkling) or Champagne
1 dash(es) Orange bitters

Stir over ice and strain into flute. Top with champagne. Garnish with grapefruit twist.

A modern classic gin sour with bitter (from Campari) and sweet (from muddled grapes) elements.

2 oz Gin
1½ oz Campari
¾ oz Lemon juice
½ oz Simple syrup original calls for 2:1 simple
5 Grapes muddle before mixing drink

2 oz Vodka
½ oz Coffee liqueur use Mr Black or Khalua
1 oz Coffee use espresso shot
½ oz Simple syrup

Optional: substitute ½ oz of amaro, such as Nonino Riserva, for vodka.

The bitters make all the difference in this gin sour variation

2¼ oz Gin
1 oz Lemon juice
½ oz Simple syrup original recipe calls for 2:1 rich simple
2 dash(es) Angostura bitters

I was determined to make tequila and champagne like each other.

1 oz Tequila use Tesoro Blanco
¼ oz Campari
¼ oz Creme de cacao use Marie Brizard
½ oz Vermouth (dry) use Dolin Blanc
1 tsp Ginger syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.

From Death & Co.

½ oz Rum recipe calls for Appleton
¼ oz Apricot liqueur
¾ oz Lemon juice
1½ oz Sherry use Lustau Amontillado
½ oz Simple syrup recipe calls for cane syrup
1 dash(es) Angostura bitters

Shake with ice and strain into coupe with no garnish.

2¼ oz Gin
¾ oz Lemon juice
¾ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne, of course

6 oz Beer use Stella Artois or another pale ale
¾ oz Lemon juice
1½ oz Pomegranate syrup

1½ oz Applejack
1½ oz Scotch whisky
¼ oz Benedictine use more?
¾ oz Vermouth (sweet)
2 dash(es) Angostura bitters
2 dash(es) Peychauds bitters

1 oz Bourbon
1 oz Scotch whisky
1 oz Amaretto
½ oz Blood orange liqueur use Solerno

1½ oz Cognac
½ oz Gran Marnier
¼ oz Lemon juice
¼ oz Simple syrup Recipe calls for sugar cane syrup
¼ oz Creme de mure

2¼ oz Bourbon
¾ oz Honey syrup Use 2 or 3 to 1 ratio with water
¾ oz Lemon juice

¾ oz Gin
6 oz Beer use a wheat beer
4 oz Grapefruit soda use Fresca
½ oz Lemon juice

1 tsp Green matcha tea Or use 1 oz brewed tea at 1:6 ratio
1 oz Honey
1 cup(s) Milk (almond or macadamia)
¼ cup(s) Tapioca pearls

Blend with about ½ cup ice cubes and serve over ice with pearls.

2¼ oz Rum use white rum
¼ oz Maraschino liqueur use Luxardo
½ oz Grapefruit juice
¾ oz Lime juice
¼ oz Simple syrup can omit if double the maraschino

Garnish with lime wheel on rim

3 oz Rum Use mix of light and dark rum
½ oz Cointreau
½ oz Grenadine
½ oz Lime juice
1½ oz Passionfruit puree Can substitute pineapple juice
½ oz Simple syrup Not really necessary

A variation on the Seelbach, a classic champagne drink from the Seelbach hotel in Louisville, KY.

1 oz Irish whiskey
½ oz Cointreau
1½ oz Wine (sparkling) or Champagne
4 dash(es) Angostura bitters
4 dash(es) Peychauds bitters

Stir over ice and strain into flute. Top with champagne. Garnish with orange twist.

2¼ oz Rum use Jamaican overproof
½ oz Falernum
½ oz Cinnamon syrup
½ oz Grapefruit juice
¾ oz Lime juice
1 dash(es) Angostura bitters

Few drops of absinthe to rinse the glass first, optional.

2¼ oz Gin
¾ oz Creme de Noyaux
¾ oz Lemon juice
½ oz Simple syrup
2 dash(es) Angostura bitters
2 dash(es) Orange bitters

Shake and strain into coupe, no ice. Garnish with lemon twist.

From Death & Co

3 dash(es) Absinthe
2 oz Gin use Beefeater London Dry
½ oz Cointreau
1 oz Vermouth (dry) use Dolin Extra Dry
Lemon twist

Stir over ice, strain into coupe, garnish with lemon twist.

2¼ oz Gin
¾ oz Lime juice
¾ oz Simple syrup
2 dash(es) Angostura bitters
3 Cucumber slices muddle!
6 Mint leaves muddle!
2 dash(es) Rosewater
5 dash(es) Saline solution

Muddle with mint and cucumber. Garnish with floating mint leaf, single drop of rose water and three dotted Angostura bitters

1½ oz Rum Can sub 1 oz aged plus ½ oz blackstrap
¾ oz Campari Can sub ½ Campari plus ¼ Aperol
½ oz Lime juice
¾ oz Pineapple juice Most recipes call for more like 2 oz
½ oz Simple syrup Use demerara (2:1)

5 oz Wine (sparkling) or Champagne use Champagne, of course
½ oz Creme de cassis

About 6:1 ratio of creme to Champagne is appropriate

1 oz Applejack Use Lairds
1 oz Amaro Use Averna or Massimo or Nonino
1 oz Genepy
3 dash(es) Peychauds bitters

Stir with ice and serve over clear ice. Garnish with expressed orange peel.

2¼ oz Bourbon
½ oz Allspice dram
½ oz Lime juice
¼ oz Simple syrup
2 dash(es) Angostura bitters

From Death & Co.

1 dash(es) Absinthe
1½ oz Bourbon use Eagle Rare 10 yr
½ oz Port use ruby port
½ oz Cherry brandy use Rothman & Winter cherry liqueur
1½ oz Wine (sparkling) or Champagne

Shake with ice and strain into flute. Top with champagne and garnish with orange twist.

2 oz Rum Mix light and dark rum
½ oz Dry curacao
1 oz Lime juice
¼ oz Orgeat (almond syrup)
¼ oz Simple syrup

from Salty Sow in Austin TX

2¼ oz Bourbon use Woodford double barrel oak
½ oz Maple syrup
¼ oz Pomegranate syrup just reduce POM Wonderful
3 dash(es) Blood orange bitters

(inspired by The Aviary)

2¼ oz Tequila
½ oz Dry curacao
½ oz Agave syrup use 2:1 agave to water
¾ oz Lime juice

Agave syrup is 2:1 agave to water, salt rim optional

1 bottle(s) Tequila use one full can of tequila blanco
4 oz Dry curacao or Cointreau
3 bottle(s) Beer use Corona Light

Mix with one can of lime concentrate and put in the fridge.

2¼ oz Tequila
¾ oz Cointreau Use Cointreau Noir
¾ oz Blackberry syrup Use 1x blackberries to ¾x sugar to ½x water
¾ oz Lime juice

1½ oz Tequila
½ oz Cherry Heering
½ oz Honey syrup
½ oz Lime juice
½ oz Sherry Use manzanilla

2¼ oz Tequila
¾ oz Chartreuse (yellow)
½ oz Jalapeno simple syrup 1 cup water to 1 cup sugar and 1-3 sliced jalapenos.
¾ oz Lime juice
1½ oz Pineapple juice

1½ oz Tequila
¼ oz Agave syrup
¼ oz Lime juice
1 oz Pomegranate juice can split with Pama

2¼ oz Tequila use Fortaleza Blanco
½ oz Dry curacao
½ oz Black pepper simple syrup mix ½ cup water to ½ cup water and ½ tablespoon crushed black pepper or ¼ cup whole peppercorns
½ oz Lime juice
1½ oz Watermelon mix 3:1 juice with simply syrup

Muddle with cucumber slices

1½ oz Gin
½ oz Maraschino liqueur use Cherry Heering
¾ oz Vermouth (sweet)
2 dash(es) Orange bitters

1 cup(s) Rum use Bacardi Black
1 cup(s) Rum use Bacardi White
½ cup(s) Creme de banana
½ cup(s) Dry curacao
4 cup(s) Ice blend with one can of pina colada mix
4 cup(s) Ice blend with one can of strawberry daiquiri mix

Blend each for about 20 seconds half power then 20 seconds high power. Makes just over 6 servings. Pour pina colada first, freeze, then pour strawberry over.

From Death & Co.

1 oz Gin use Plymouth
¾ oz Cointreau
½ oz Maraschino liqueur
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne

Shake all the ingredients (except the champagne) with ice, then strain into a coupe. Top with champagne. No garnish.

2¼ oz Gin
¼ oz Creme de pamplemousse
1 oz Lillet use Rose, maybe slightly less
1 dash(es) Peychauds bitters

Resembles Division Bell and Home Depot with Paper Plane - like proportions.

¾ oz Mezcal
¾ oz Aperol
¾ oz Chartreuse (yellow)
¾ oz Lime juice

3 oz Rum Mix light, dark, demerara rum
¾ oz Grapefruit juice
1 oz Honey syrup
¾ oz Lime juice
¾ oz Seltzer or soda water

1½ oz Gin
1½ oz Campari
1½ oz Vermouth (sweet)

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

1½ oz Gin
1 oz Bitter bianco use Luxardo
¾ oz Vermouth (dry) use Cocchi Torino Extra Dry
3 dash(es) Orange bitters

Classic recipe is 1:1:1 but use 2:1:1 or 3:2:1 usually. Garnish with 3-5 small orange coins over single clear ice cube.

2¼ oz Bourbon tradition calls for rye whiskey
¾ oz Lemon juice
¾ oz Simple syrup
½ oz Wine (sparkling) or Champagne use red wine and drizzle on top
½ oz Egg white dry shake for foam

When developing this cocktail, I tried to imagine something Cary Grant would drink at the Plaza Hotel. The name comes from the title of the movie in which he fittingly says, “I’ve got a job, a secretary, a mother, two ex-wives, and several bartenders that

¼ oz Absinthe use St. George
1½ oz Gin use Aviation
¾ oz Lemon juice
¾ oz Simple syrup
1½ oz Wine (sparkling) or Champagne

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with champagne. No garnish.

1½ oz Mezcal
1½ oz Tequila Use reposado
¼ oz Agave syrup
2 dash(es) Angostura bitters Surely there are more creative bitters?

1½ oz Rum use aged rum like Bacardi 8
½ oz Lime juice
½ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne
2 dash(es) Angostura bitters
6 Mint leaves muddle very softly

1½ oz Rye whiskey
¾ oz Campari
¾ oz Vermouth (dry)

Stir with ice and strain into coupe. Garnish with lemon twist.

2 oz Rum Use dark rum
1 oz Coco Lopez
1 oz Orange juice
4 oz Pineapple juice

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
½ oz Agave syrup
3 oz Cider use EastCiders Ruby Red or Fresca
½ oz Lime juice

1½ oz Bourbon
¾ oz Amaro use Averna
½ oz Campari
½ oz Cherry Heering
¼ oz Lemon juice

1½ oz Rye whiskey
¾ oz Amaro
¾ oz Aperol
¾ oz Lemon juice

2¼ oz Bourbon can use a blended Scotch
¼ oz Scotch whisky use Islay whisky such as Ardbeg for floater
¾ oz Honey syrup use honey ginger syrup
¾ oz Lemon juice

For honey ginger syrup use 1 cup honey, 1 cup water and 1 6-inch piece of ginger peeled and thinly sliced.

From Death & Co.

¼ oz Gin use Plymouth sloe gin
1½ oz Gin use Beefeater 24
¼ oz Creme de violette use creme Yvette
¾ oz Grapefruit juice
⅛ oz Vanilla syrup recipe says ½ tsp
1½ oz Wine (sparkling) or Champagne use sparkling rose

Shake with ice and strain into flute. Top with sparkling rose. No garnish.

Also called Greenya Colada

1½ oz Chartreuse (green)
¾ oz Coco Lopez
½ oz Lime juice
1½ oz Pineapple juice

Can make frozen by blending with ice

From Death & Co. Blanc vermouth infused with sage.

2 oz Tequila use Cabrito Blanco
¾ oz Vermouth (dry) infused with sage
½ oz Honey syrup
¾ oz Lime juice
Cucumber ribbon
3 Cucumber slices

In a shaker, muddle cucumber wheels. Add remaining ingredients and shake with ice, then strain into a coupe. Garnish with cucumber ribbon on a cocktail pick.

From Death & Co.

2¼ oz Gin
¼ oz Maraschino liqueur
¾ oz Grapefruit juice
½ oz Lime juice
¼ oz Simple syrup
¼ oz Creme de mure

Shake over ice. Strain into coupe. No garnish.

2¼ oz Pisco
1 oz Lime juice
½ oz Simple syrup
3 dash(es) Angostura bitters garnish with drops atop foam
1 Egg white dry shake

Substitute simple for strawberry rose syrup (1 cup strawberries, 1 cup water, 1 cup sugar, ¼ oz rosewater) or use 2:1 fruit to simple. Blend with ice.

1½ oz Vodka Use vanilla vodka
¾ oz Passionfruit liqueur Use Passoa
¼ oz Lime juice
1½ oz Passionfruit puree
½ oz Simple syrup Use vanilla syrup
2¼ oz Wine (sparkling) or Champagne Served on the side

Garnish with floating passionfruit peel boat.

2 oz Bourbon
½ oz Amaretto maybe Frangelico?
½ oz Cinnamon syrup
½ oz Coffee use cold brew
½ oz Milk (almond or macadamia)

1½ oz Bourbon use Makers Mark
1 bottle(s) Beer use Revolver Blood & Honey
¾ oz Lemon juice
1½ oz Blackberries

For blackberry syrup, use 1 lb (or 2 cups) blackberries to 1 cup water and 1½ cups water. Simmer while stirring and crushing blackberries. Strain.

2 oz Bourbon Use Bulleit
½ oz Coffee liqueur Use Mr Black
2 dash(es) Orange bitters

⅔ cup(s) Aperol
¾ cup(s) Lillet use Rose
⅓ cup(s) Lemon juice
⅓ cup(s) Simple syrup
¾ cup(s) Tea use hibiscus (6 bags per 1½ cup water)
1½ cup(s) Wine (sparkling) or Champagne use Mumm Napa brut rose

Make four servings with two bottles of champagne, one bottle of Aperol and one bottle Lillet.

Twelve bags of hibiscus tea with three cups water should simmer down to yield about two cups.

chocolate + ginger!

2¼ oz Irish whiskey
¾ oz Creme de cacao
¾ oz Ginger liqueur
3 dash(es) Aztec chocolate bitters

Maybe with a touch of milkadamia or vanilla syrup

¾ oz Cognac use Martel Blue Swift
1½ oz Rum use Appleton
¾ oz Creme de banana
½ oz Milk (almond or macadamia)

3 oz Rum Mix light and dark rum
¾ oz Creme de banana
½ oz Grenadine
½ oz Lime juice
1½ oz Pineapple juice
¾ oz Creme de cassis

From Applebees seasonal secret menu

1½ oz Sour apple liqueur
1½ oz Cranberry cocktail
1½ oz Pineapple juice
3 oz Wine (red)
½ oz Wine (sparkling) or Champagne Use more?

From Death & Co.

¾ oz Tequila use Tesoro Reposado
¾ oz Gran Marnier
1½ oz Wine (sparkling) or Champagne
1 dash(es) Orange bitters

Stir over ice, strain into coupe. Top with champagne, no garnish.

6¾ oz Gin
1½ oz Chartreuse (green)
4½ oz Midori
1½ oz Lime juice
¾ oz Simple syrup
1 bottle(s) Tonic water Use Fever Tree cucumber

2¼ oz Cognac
¾ oz Cointreau
¾ oz Lemon juice

Has bitter grapefruit notes, similar to Luposo as a cocktail

2¼ oz Tequila use blanco; recipe calls for just 1½
¼ oz Campari
½ oz Grapefruit juice
¾ oz Lime juice
½ oz Simple syrup recipe calls for ¾

1½ oz Irish whiskey use Jameson Black Barrel
½ oz Coffee liqueur
½ oz Creme de banana
2¼ oz Beer use Guiness Stout
½ oz Simple syrup use vanilla syrup

6 oz Beer use Revolver Blood & Honey
6 oz Cider use Redds Wicked Ale
½ oz Pomegranate syrup

Lately have preferred 2:1 cider to beer ratio, also helps ration the Wicked 24 oz cans with Revolver 12 oz bottles in batch

From Death & Co.

2 oz Pisco
½ oz Creme de pamplemousse
½ oz Elderflower liqueur
¼ oz Falernum
¾ oz Vermouth (dry)

Stir with ice and strain over single ice cube, garnish with grapefruit twist

1½ oz Gin
2¼ oz Rabarbaro
¾ oz Lemon juice or sour mix
4 oz Tonic water or bitter lemon soday
3 dash(es) Grapefruit bitters

A lost classic

½ oz Port Use a tawny port
½ oz Rum Use a dark rum
1½ oz Rye whiskey
1 dash(es) Angostura bitters
1 dash(es) Orange bitters

Serve up, chilled into coupe with no garnish

2¼ oz Cognac
¾ oz Vermouth (sweet)
½ oz Seltzer or soda water
2 dash(es) Angostura bitters

Easy four ingredient drink of equal proportions

1 oz Gin
1 oz Chartreuse (green)
1 oz Maraschino liqueur
1 oz Lime juice

Similar to The Harvard but stronger and more bitter.

2¼ oz Applejack
¾ oz Cynar
3 dash(es) Orange bitters

2¼ oz Bourbon Use Woodford Reserve double oaked
¾ oz Cognac Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin
¾ oz Benedictine
¾ oz Vermouth (sweet) Use Carpano Antica
2 dash(es) Angostura bitters
2 dash(es) Peychauds bitters

Stir with ice then pour over single clear cube into rocks glass.

A Vieux Carre variation that is more bitter and out for revenge.

2¼ oz Bourbon
¾ oz Cognac
¾ oz Amaro use Amaro Massimo or Nonino
¾ oz Aperol
3 dash(es) Rhubarb bitters

1 dash(es) Absinthe
4 oz Rum Mix light, dark, overproof rum
½ oz Falernum
¼ oz Grenadine
¾ oz Lime juice
1 oz Pineapple juice