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cocktailmenu
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.
A swizzle for the 21st century, Marco Dionysos’s tall, frosty cocktail rejiggers the traditional Caribbean Rum Swizzle with green Chartreuse, a lime-colored, herbal French liqueur. And though a seemingly odd combination of ingredients, Chartreuse’s aromati
| 1½ | oz | Chartreuse (green) | |
| ½ | oz | Falernum | |
| ¾ | oz | Lime juice | |
| 1 | oz | Pineapple juice |
This modern classic from Milk & Honey riffs on the Whiskey Sour and Gold Rush, featuring honey ginger and a smokey Scotch float
| 2¼ | oz | Bourbon | can use a blended Scotch |
| ¼ | oz | Scotch whisky | use Islay whisky such as Ardbeg for floater |
| ¾ | oz | Ginger syrup | |
| 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.