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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

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

Garnish with sugar rim = “crusta.”

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

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

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

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.

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

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.

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

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

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

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.

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

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.