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As served at The Masters

2¼ oz Gin or vodka
¼ oz Grenadine
¾ oz Lemon juice
1½ oz Pineapple juice
1½ oz Wine (sparkling) or Champagne

A classic sidecar variation, with the addition of an herbal element.

¾ oz Cognac
¾ oz Benedictine
¾ oz Cointreau
¾ oz Lemon juice

A Manhattan variation made famous by the bullfighting movie.

1 oz Scotch whisky use blended
¾ oz Cherry brandy or Cherry Heering
¾ oz Vermouth (sweet)
1 oz Blood orange juice or regular orange juice

3 oz Gin
¾ oz Grenadine or Raspberry Syrup is better
1 oz Lemon juice
½ oz Egg white dry shake to froth

1½ oz Gin original recipe calls for less
¾ oz Cocchi americano or Lillet
¾ oz Cointreau
¾ oz Lemon juice
2 dash(es) Absinthe rinse instead?

At home we call this a Home Depot.

1½ oz Mezcal
1 oz Aperol
½ oz Maraschino liqueur use Luxardo
¾ oz Lime juice

1½ oz Tequila
½ oz Campari
½ oz Lime juice
½ oz Simple syrup

2¼ oz Gin
¾ oz Lemon juice
¾ oz Simple syrup
3 oz Wine (sparkling) or Champagne use Champagne, of course

from Salty Sow in Austin TX

2¼ oz Bourbon use Woodford double barrel oak
½ oz Maple syrup
¼ oz Pomegranate syrup just reduce POM Wonderful
3 dash(es) Blood orange bitters

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

Resembles Division Bell and Home Depot with Paper Plane - like proportions.

¾ oz Mezcal
¾ oz Aperol
¾ oz Chartreuse (yellow)
¾ oz Lime juice

1½ oz Gin
1½ oz Campari
1½ oz Vermouth (sweet)

Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin

1½ oz Rye whiskey
¾ oz Campari
¾ oz Vermouth (dry)

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

1½ oz Tequila
½ oz Aperol
½ oz Elderflower liqueur
½ oz Agave syrup
3 oz Cider use EastCiders Ruby Red or Fresca
½ oz Lime juice

1½ oz Rye whiskey
¾ oz Amaro
¾ oz Aperol
¾ oz Lemon juice

⅔ cup(s) Aperol
¾ cup(s) Lillet use Rose
⅓ cup(s) Lemon juice
⅓ cup(s) Simple syrup
¾ cup(s) Tea use hibiscus (6 bags per 1½ cup water)
1½ cup(s) Wine (sparkling) or Champagne use Mumm Napa brut rose

Make four servings with two bottles of champagne, one bottle of Aperol and one bottle Lillet.

Twelve bags of hibiscus tea with three cups water should simmer down to yield about two cups.

2¼ oz Cognac
¾ oz Cointreau
¾ oz Lemon juice

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

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.

A Vieux Carre variation that is more bitter and out for revenge.

2¼ oz Bourbon
¾ oz Cognac
¾ oz Amaro use Amaro Massimo or Nonino
¾ oz Aperol
3 dash(es) Rhubarb bitters