cocktailmenu

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.

Created by bartender Todd Smith when he worked at San Francisco’s Bourbon & Branch, the Black Manhattan recipe uses Averna in place of sweet vermouth—a groundbreaking move when it was created in 2005.

Stir with ice and garnish with single speared cherry.

From the bar that supposedly created the Moscow Mule

Serve over single large ice cube, garnish with orange peel

Sam Ross of New York’s Attaboy created this recipe as “the love child of a Negroni and a Manhattan,” sort of an extra-bitter Boulevardier.

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

From Death & Co.

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

from Salty Sow in Austin TX

This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float

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

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.

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

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