cocktailmenu

Supposedly dating back to Rome in the 1950s, this riff on the Negroni alters the ratios and swaps Campari for slightly spicy Contratto Bitter and sweet vermouth for dry, making for a more complex and all-around drier cocktail.

Hard to spell but easy to drink, the Chrysanthemum falls into the category of lesser-known classics—still held in good regard, but not often invited to the party.

Stir all of the ingredients in a mixing glass with ice until chilled. Strain into a chilled glass and garnish.

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

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

From Death & Co

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

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.

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

From Death & Co. Blanc vermouth infused with sage.

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.

The understated counterpart to its sibling, the Alaska, the Puritan gets herbal, honeyed complexity from the yellow Chartreuse while still remaining firmly in Martini territory.

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