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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

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.

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

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.”

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

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

Developed as an off-shoot to the Pegu Club. Legend is that bartender misspelled his own friends name (Jasmin).

2 oz Gin
¼ oz Campari
¼ oz Cointreau
¾ oz Lemon juice
⅛ oz Simple syrup Optional

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

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

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.

The Saturn cocktail is one of the most famous gin-based recipes—a fruity combo of gin, passion fruit, orgeat, falernum and lemon juice. Invented in 1967, the drink still appears on menus at bars around the world today

1½ oz Gin
¼ oz Falernum
½ oz Lemon juice
½ oz Orgeat (almond syrup)
¼ oz Passionfruit puree

Blend all the ingredients together with 1 cup of crushed ice until smooth. Pour the contents into a rocks glass filled with 4 oz. of fresh crushed ice. Garnish with lime ring around cherry.

Easy four ingredient drink of equal proportions

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