Bramble

2 oz London dry gin (Plymouth)
1 oz fresh lemon juice
1/2 oz creme de mûre
~1/2 oz simple syrup (to taste)

Shake with ice; and strain into an ice-filled glass.  Garnish with blackberries, and serve with a straw.

First of May, or the Abbott City

2 oz white American whiskey (Death's Door)
2 barspoons honey syrup (equal parts honey and water)
2 barspoons Campari, floated.

Stir the whiskey and honey with ice, then float the Campari, for effect.  Serve with a stirrer and a lemon twist.

Know Thyself

-3/4 oz Sazerac 6 year rye
-3/4 oz Cruzan Single Barrel rum
-3/4 oz Paul Masson brandy
1 tsp 2:1 demarara syrup
16 drops Smith-house Berber bitters

Combine and quickly stir with ice, making sure not to dilute the mixture too much.

Coffee Cocktail

2 oz ruby port
1 oz brandy
1 egg yolk
2 tsp sugar syrup
1 dash curacao

Shake egg yolk and syrup; then add other ingredients and shake again with a few pieces of ice.  Strain into a glass mug, and grate fresh nutmeg on top.

Hot Toddy

2 oz single malt Scotch (or other spirit)
3.5 oz boiling water
1 cube (tsp) demarara sugar
lemon peel*

Muddle the sugar (and lemon peel*) in the bottom of an earthenware mug.  Add boiling water and stir to dissolve sugar.  Add Scotch and stir.

*Addition of a lemon peel makes this a Skin.

Vermouth cobbler

2 oz sweet vermouth (Carpano Antica Formula)
1 tsp simple syrup
1 orange slice/wheel

Shake with ice; garnish with berries in season.

Vermouth julep

3 oz vermouth (Carpano Antica Formula)
1 tsp demarara syrup
mint leaves

Muddle mint and syrup in the bottom of a julep cup; then add crushed ice and vermouth. Stir. Garnish with mint sprigs.

Pimm's Highball Smash

2 oz Pimm's No. 1 liqueur
1/2 tsp demarara syrup
2 dashes Bitter Cube lemon tree bitters
10 mint leaves
soda water

Muddle mint with syrup, then add bitters and Pimm's.  Stir with ice, and strain into a highball glass with ice.  Garnish with a sprig of mint.