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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

Crisp and herbaceous, the classic Bijou cocktail from the late 1800s blends gin with a bouquet of herbs and spice from Chartreuse and vermouth.

1½ oz Gin
¾ oz Chartreuse (green)
1 oz Vermouth (sweet)
2 dash(es) Orange bitters

Stir ingredients with ice and strain into a chilled martini glass.

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.

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.

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.

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

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.

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.

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

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.

2 oz Gin
¾ oz Dry curacao
¾ oz Lime juice
1 dash(es) Angostura bitters
1 dash(es) Orange bitters

Shake with ice and strain into coupe. Garnish with lime twist.

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

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.

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

Similar to The Harvard but stronger and more bitter.

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