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.

Amber Sunset

2 oz amber rum

1/2 oz lemon juice

1/2 oz raspberry syrup

1 tsp creme de violette

Shake all but creme de violette with ice, and set aside.  Rinse a chilled cocktail glass or coupe with creme de violette, and discard the excess.  Strain the rum mixture into the coated glass. Spray a mist of creme de violette over the full glass, and serve with a smile.

Eastside Fizz

2 oz London dry gin
1 oz fresh lime juice
3/4 oz simple syrup
8 mint leaves
2 slices cucumber

Muddle; shake; double strain over rocks in a tall glass. Top with club soda.

Whiskey Kiss

1 1/2 oz rye

3/4 oz green Chartreuse

3/4 oz Benedictine

3/4 oz lemon juice

2 dashes Fee's Old Fashion bitters

Shake; strain; cocktail glass; marasca cherry.

Old Hickory

1 oz dry vermouth
1 oz sweet vermouth
1 dash orange bitters
2 dashes Peychaud's bitters

Stir; strain; cocktail glass; orange twist.

Pink Lady

1 oz London dry gin
1 oz apple brandy
1/2 oz lime juice
1/2 oz grenadine
1 egg white

Dry shake lime juice, grenadine, and egg white. Add ice, apple brandy, and gin, and shake again. Strain into a cocktail glass.

Roffignac

2 oz Cognac
1 oz raspberry syrup
soda water

Stir Cognac and syrup in a highball glass with ice. Top off with soda.  Swizzle, and serve.

Lemon Ginger Smash

2 oz bourbon
2 sugar cubes
1 oz water
2 slices lemon
3 slices ginger, 1/4 inch thick

Muddle all but bourbon. Add ice and bourbon, and shake.  Strain into a cocktail glass filled with crushed ice.

(Thanks to Prateek Tandon for this recipe.)

Whiskey Peach Smash

2 oz bourbon
1 oz curacao
1/2 lemon, quartered
3 peach slices
5 mint leaves

Muddle all but bourbon and one peach slice; add bourbon and ice, and shake well; strain into an iced rocks glass. Garnish with a sprig of mint and the remaining peach slice.

Cherry Smash

1 1/2 oz Cognac
3/4 oz curacao
3/4 oz fresh lemon juice
1/2 oz kirschwasser
~ 1 tsp simple syrup
4 marasca or brandied cherries

Muddle cherries in a mixing glass; add other ingredients, and shake with ice. Strain; cocktail glass; cherries.

Berry Interesting

1 1/2 oz London dry gin
3/4 oz Cointreau
2 dashes peach bitters
3-4 raspberries
1/2 lemon juice
1/2 simple syrup
1 egg white (optional)

Shake; strain; cocktail glass; garnish with fresh raspberries and a lemon twist.

Bamboo Cocktail

1 1/2 oz dry vermouth
1 1/2 oz sherry
2 dashes orange bitters
2 drops Angostura bitters

Stir; strain; lemon twist; olive.

Saratoga

1 oz Cognac
1 oz rye
1 oz sweet vermouth
2 dashes Angostura bitters

Stir; strain; cocktail glass; float a quarter-wheel of lemon

Star Cocktail

1 1/2 oz apple brandy
1/2 tsp simple syrup
3 dashes Peychaud's bitters
1 1/2 oz sweet vermouth

Stir; strain; lemon peel.

Metropole

1 1/2 oz Cognac
1 1/2 oz dry vermouth
1/2 tsp simple syrup
2 dashes Peychaud's bitters
1 dash orange bitters

Stir; strain; cocktail glass; marasca cherry.

Turf Club

1 1/2 oz Old Tom gin
1 1/2 oz sweet vermouth
2-3 dashes Angostura bitters

Stir; strain; cocktail glass.

Vermouth Cocktail (Fancy)

2 oz sweet vermouth
2 dashes Angostura bitters
1 tsp maraschino liqueur
1/4 lemon wheel

Stir all but lemon; strain; cocktail glass; float lemon wheel.

Vermouth Cocktail (French)

1 1/2 oz dry vermouth
3 dashes Angostura bitters
1/2 tsp simple syrup

Stir; strain; cocktail glass; lemon twist.

Vermouth Cocktail (Italian)

2 oz red vermouth (chilled)
Angostura bitters to taste (unless Carpano Antica is used)

Stir with ice; strain; lemon twist.

Coffee Cocktail

2 oz ruby port
1 whole egg
1 oz brandy
1 tsp confectioners' sugar

Shake thoroughly with ice; strain; grate nutmeg on top.

Buck and Breck

1 1/2 oz Cognac
1 dash absinthe
2 dashes Angostura bitters
champagne

Fill a lowball or a champagne flute with water and throw it out. Then add white sugar and throw it out, leaving a coated glass. Add all but champagne to the glass, then fill with champagne.

Prince of Wales

1 1/2 oz rye
1/4 tsp maraschino liqueur
1 oz champagne
1 tsp simple syrup
small square pineapple

Combine and stir all but champagne with crushed ice. Top with champagne and a lemon twist.

Hot Buttered Rum

2 oz Jamaica or other dark rum
1 tsp sugar
1 tsp allspice and cloves
1 tsp butter

Fill a mug with the above and stir; then add 3-4 oz boiling water.

Prescription Julep

1 1/2 oz Cognac
1/2 oz rye
1/2 oz simple syrup
mint leaves

Muddle mint with syrup, then add booze and cracked ice. Garnish with a hedge of mint. Serve with a straw. "Repeat dose three or four times a day until cold weather."

Whisky Skin

2 oz Scotch
1 piece of pithless lemon peel
1 tsp demarara sugar (inauthentic but optional)

Muddle lemon peel [and sugar] in a dash of boiling water, then add Scotch and more water to the top.

Apple Toddy

2 oz Laird's bonded apple brandy
1 Tbsp demarara
1/2 baked apple

Peel and core apple; wrap in wet brown paper; bake at 350 deg for 30-45 minutes, or until completely soft.

Fill an earthenware mug 1/3 full of boiling water. Stir in the sugar, then add apple brandy and the apple.  Stir until pulp is dissolved.  Fill with more boiling water, and grate nutmeg on top.

Hot Toddy

2 oz spirit (recommend: dark rum, Cognac, single malt Scotch [esp. if peaty], Irish whiskey, genever, rye, bourbon)
1 tsp demarara sugar
3/4 oz hot water

Stir in an earthenware mug.

General Harrison's egg nogg

Hard apple cider
1 egg
1 1/2 tsp sugar

Fill 1/2 lowball glass with ice, then add ingredients, filling the glass with cider.  Shake well.  Benjamin "Old Tippecanoe" Harrison's favorite. Very popular on the Mississippi River.

Sherry egg nogg

4 oz oloroso sherry
1 Tbsp white sugar
1 Tbsp water
1/3 tumbler milk
1 egg yolk

Fill tumbler 1/4-full with ice; shake thoroughly; grate nutmeg; then "quaff the nectar cup."

Egg nogg

2 oz Cognac
1 oz amber rum
1 whole egg
1 Tbsp white sugar
1 Tbsp cold water
1/3 tumbler milk

Fill the tumbler 1/4 full with cracked ice; shake thoroughly; grate nutmeg on top.

Florodora

1 1/2 oz London dry gin
2 tsp raspberry syrup
1/2 oz lime juice
ginger ale

Build in the above order in a metal mug with ice; agitate to chill; float a slice of orange and a pitted marasca cherry. "Put the stein to your lips, shut your eyes and take an express transport to Elysium."

Saratoga Brace Up

2 oz brandy
1/2 oz lemon juice
1/2 oz simple syrup
2 dashes absinthe
2 dashes Angostura bitters
1 whole egg

Shake; strain; fill with soda water.

Morning Glory Fizz

2 oz blended Scotch
3/4 Tbsp simple syrup
1/4 oz lime juice
1/2 oz lemon juice
3-4 dashes absinthe
1 egg white
soda water

Shake well with ice; strain into a tall glass; top with soda; drink immediately.

Silver Fizz

2 oz Old Tom gin
1/4 oz simple syrup
1/4 oz lemon juice
1 egg white
soda water

Shake well with ice; then strain into a tall glass; fill with soda.

Crushed Strawberry Fizz

2 oz Old Tom or London dry gin
1/2 oz simple syrup
1/2 oz lemon juice
3 strawberries
club soda

Muddle strawberries with lemon juice and syrup. Add gin and ice, and shake. Strain into a tall glass, and top with soda. (St. Nicholas Hotel, 1880s)

Fizz

2 oz spirit
1 1/2 tsp simple syrup
1/2 oz lemon juice
soda water

Combine all but soda with ice and shake; strain into a tall glass; fill with soda water; drink "without hesitation."

Daisy (early 20th c.)

2 oz spirit
1/4 oz lime juice
1/4 oz lemon juice
1 tsp simple syrup
1 tsp grenadine
1 splash soda water

In a metal mug, combine all but soda with ice, and stir until mug is frosted. Top with soda water. Decorate with fresh fruit and slapped mint. Serve with straws.

Daisy (19th c.)

2 oz spirit
1 tsp simple syrup
1/2 oz lemon juice
1 1/2 tsp curacao
soda water

Shake all but soda; strain into a cocktail glass; fill with soda.

Hot Milk Punch

2 oz Cognac
1 oz amber rum
1/2 oz sugar
4 oz hot milk

Combine in an earthenware mug, and stir.  Grate nutmeg on top.

69th Regiment Punch

1 oz Irish whiskey
1 oz Scotch whisky
1 tsp sugar
1 piece of lemon
4 oz hot water

Combine in an earthen mug.

National Guard 7th Regiment Punch

2 oz brandy
2 oz white zinfandel
2 tsp simple syrup
1/2 oz lemon juice
1 tsp raspberry syrup
orange, pineapple, berries
1/2 tsp Jamaica rum

Shake all but fruit and rum; ornament with fruit; float rum; serve with a straw.

St. Charles Punch

2 oz port
1 oz brandy
1/4 oz simple syrup
1/4 oz lemon juice

Shake; ornament with seasonal fruits and berries. Serve with a straw.

Mississippi Punch

2 oz brandy
1 oz Jamaica rum
1 oz bourbon
1/2 oz confectioners' sugar
1/2 oz lemon juice
orange
berries

Shake well; ornament with orange slice and fresh berries. Sip through a straw.

Gin Punch

3 oz Holland (or other) gin
2 oz water
2 tsp confectioners' sugar
1/2 oz raspberry syrup
2 tsp lemon juice
2 slices orange
1 piece pineapple

Shake with ice; ornament with fresh berries.

Cold Whiskey Punch

3 oz bourbon or rye
1 tsp powdered sugar with a little water
1/2 oz lemon juice
1 tsp Jamaican rum

Shake with shaved ice, and strain into a punch glass. Garnish with thin slices of lemon and seasonal fruit.

Vanilla Punch

2 oz brandy
2 tsp simple syrup
2 tsp lemon juice
3-6 drops vanilla extract

Combine all but vanilla, and shake with ice. Ornament with one or two slices of lemon, and flavor with vanilla.  Serve with a straw.

Curacao Punch

2 oz brandy
1 oz Jamaica rum

1/2 oz curacao

2 tsp simple syrup

~1/2 oz lemon juice

2 slices orange

1 piece pineapple

fresh berries

Combine all but berries, and shake with ice; garnish with fruit.

Brandy Punch

2 1/2 oz brandy
1/2 oz raspberry syrup
2 tsp simple syrup
~1/2 oz lemon juice
2 slices orange
1 piece pineapple
fresh berries

Combine all but berries, and shake with ice; garnish with fruit.

Grenadine

1 16-oz bottle POM real pomegranate juice
1 cup sugar

Boil pomegranate juice over medium heat until reduced to half of its original volume (8 oz). Add 1 cup sugar, and stir until dissolved. Remove from heat, and store in the freezer for longest shelf life.

Simple syrup

1 cup sugar

100 mL water

Combine over medium heat and stir until crystals are dissolved. Reduce heat and slow boil for approximately 30 seconds. Remove from heat and store in the refrigerator for up to several weeks.

Demarara syrup

1 cup demarara sugar
1/2 cup water

Combine over medium heat and stir until crystals are dissolved. Reduce heat and slow boil for approximately 30 seconds. Remove from heat and store in the refrigerator for up to several weeks.

Valentino

2 oz London dry gin
1/2 oz Campari
1/2 oz sweet vermouth

Stir; strain; cocktail glass; orange twist.

The Third Degree, or Martini with a Spot

2 1/2 oz London dry gin
1/2 oz dry vermouth
1 drop absinthe

Stir; strain; cocktail glass; lemon twist.

Tequila Sunrise

2 1/2 oz tequila
3 oz orange juice
1/2 tsp grenadine

Shake; strain; Collins glass.

Stiletto

2 oz bourbon
1/2 oz amaretto
1/2 oz fresh lime juice

Shake; strain; cocktail glass.

Scofflaw

2 oz bourbon or rye
1 oz dry vermouth
1/2 oz lemon juice
1/4 oz grenadine
2 dashes orange bitters

Shake; strain; cocktail glass.

Riveredge Cocktail

(serves 4)

6 oz London dry gin
2 oz dry vermouth
2 oz orange juice
grated zest of 1 orange
2 dashes orange bitters

Blend with 1 cup of ice; serve in cocktail glasses with an orange twist.

Remember the Maine

2 oz bourbon
3/4 oz sweet vermouth
1/4 oz cherry brandy
2 dashes absinthe
2 dashes Angostura bitters

Stir clockwise; strain; cocktail glass.

Presbyterian

2 oz blended whisk(e)y
1 1/2 oz club soda
1 1/2 oz ginger ale

Build in a highball glass; agitate; lemon twist.

Preakness Cocktail

2 oz bourbon or rye
1 oz sweet vermouth
1/4 oz Benedictine
2 dashes Angostura bitters

Stir; strain; cocktail glass; lemon twist.

Pisco Sour

2 oz Pisco brandy
3/4 oz fresh lemon juice
3/4 oz simple syrup
1 egg white
3 drops Angostura bitters

Dry shake egg and lemon juice, then add syrup and Pisco, and shake again.  Strain into a cocktail glass and garnish with Angostura.

Paradise Cocktail

1 1/2 oz London dry gin
3/4 oz apricot brandy
1/2 oz fresh orange juice
1/2 oz fresh lime juice

Shake; strain; cocktail glass.

Paddy Cocktail

2 oz Irish whiskey
1 oz sweet vermouth
2 dashes Angostura bitters

Stir; strain; cocktail glass; lemon twist.

Oriental Cocktail

1 1/2 oz rye
1/4 oz sweet vermouth
3/4 oz triple sec
1/2 oz fresh lime juice

Shake; strain; cocktail glass.

Modernista

2 oz Scotch
1/2 oz Jamaican rum
1/2 oz fresh lemon juice
1-2 dashes absinthe
1-2 dashes orange bitters

Shake; strain; lemon twist; marasca cherry.

Missing Link

1 1/2 oz amber or Jamaican rum
1 oz triple sec
1/2 oz fresh lemon juice

Shake; strain; cocktail glass.

Maurice Cocktail

2 oz London dry gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz fresh orange juice
1-2 dashes absinthe

Shake; strain; cocktail glass; orange twist.

Margarita

1 1/2 oz tequila
1 oz triple sec
1/2 oz lime juice

Shake; strain into margarita glass (or strain over ice in a rocks glass) with optional salted rim.

Manhattan (Perfect)

2 oz rye
1/2 oz sweet vermouth
1/2 oz dry vermouth
2 dashes Angostura bitters

Stir; strain; marasca cherry.

Mamie Taylor

2 oz Scotch
1 splash fresh lemon juice
3 oz ginger ale

Add lemon juice to a highball glass, then add ice, Scotch, ginger ale, and stir briefly.

Maiden's Prayer

1 oz London dry gin
1 oz triple sec
1/2 oz fresh lemon juice
1/2 oz fresh orange juice
1-2 dashes Angostura bitters (optional)

Shake; strain; cocktail glass.

Maiden's Blush

2 oz London dry gin
3/4 oz triple sec
1/2 oz fresh lemon juice
grenadine to taste

Shake; strain; cocktail glass.

Leap-Year Cocktail

2 oz London dry gin
1/2 oz Grand Marnier
1/2 oz sweet vermouth
1/4 oz fresh lemon juice

Shake; strain; cocktail glass; lemon twist.

Kamikaze

1 1/2 oz vodka
1 oz triple sec
1/2 oz fresh lime juice

Shake; strain; cocktail glass.

John Collins

2 1/2 oz bourbon
1 oz fresh lemon juice
3/4 oz simple syrup
club soda

Shake all but club soda with ice, then strain into an ice-filled highball glass.  Top with club soda and agitate to mix. Garnish with an orange slice and a marasca cherry.

Jockey Club

2 oz London dry gin
3/4 oz amaretto
3/4 oz fresh lemon juice
1 dash Angostura bitters.

Shake, strain, cocktail glass.

James Joyce

1 1/2 oz Irish whiskey
3/4 oz sweet vermouth
3/4 oz triple sec
1/2 oz fresh lime juice

Shake; strain; cocktail glass.

Income Tax Cocktail

2 oz London dry gin
1/4 oz sweet vermouth
1/4 oz dry vermouth
1 oz fresh orange juice
2 dashes Angostura bitters

Shake; strain; cocktail glass; orange twist.

Hop Toad Cocktail

1 1/2 oz dark rum
1 oz apricot brandy
1/2 oz fresh lime juice
2 dashes Angostura bitters

Shake; strain; cocktail glass.

Harvey Wallbanger

2 oz vodka
3 oz orange juice
1/4-1/2 oz Galliano

Stir vodka and orange juice with ice in a highball glass. Float Galliano.

Godfather

2 oz Scotch
1 oz amaretto

Stir with ice in a rocks glass.

El Floridita No. 2

1 1/2 oz light rum
1/2 oz sweet vermouth
1/2 oz fresh lime juice
white creme de cacao to taste
grenadine to taste

Shake; strain; cocktail glass.

El Floridita No. 1

2 oz light rum
3/4 oz fresh lime juice
1/2 oz simple syrup
maraschino liqueur to taste (~1 tsp)

Shake; strain; cocktail glass; marasca cherry.

Dubliner

2 oz Irish whiskey
1/2 oz sweet vermouth
1/2 oz Grand Marnier
1-2 dashes orange bitters

Stir; strain; cocktail glass; marasca cherry.

English Rose

1 1/2 oz London dry gin
1/4 oz dry vermouth
3/4 oz apricot brandy
1/4 oz fresh lemon juice
grenadine to taste

Shake; strain; sugar-rimmed cocktail glass.

Flora Italia

2 oz Pisco Italia
1/2 oz St. Germain elderflower liqueur
1/4 oz simple syrup
2 dashes Angostura bitters
3 swaths grapefruit peel
2 drops rose water

Frappe (pack with crushed ice) a rocks glass, and set aside.  In another glass, stir pisco, St. Germain, syrup, and bitters with ice.  Discard the ice from the chilled glass, and express oil from two large grapefruit peel swaths, coating its interior. Strain the pisco mixture into the coated glass, and garnish with rose water and a grapefruit peel.

Champs Elysee

1 oz Cognac
1/2 oz yellow Chartreuse
1 oz fresh lemon juice
1/2 tsp simple syrup
1 dash Angostura bitters

Shake; strain; cocktail glass.

Widow's Kiss

1 1/2 oz apple brandy
3/4 oz yellow Chartreuse (you can use green if you like a little more intensity)
3/4 oz Benedictine
2 dashes Angostura bitters

Stir; strain; cocktail glass; marasca cherry.

The Georgian cocktail

1.5 oz Aviation gin (you could use Hendrick's if you want more cucumber, Plymouth, or a clean London dry, but I like the floral notes in the Aviation)
3/4 tsp simple syrup
1 dash Angostura bitters
4 dashes cucumber bitters
1 small pinch of salt.

Stir with ice in a rocks glass. Garnish with a cucumber.

The Queen Caroline

2 oz London dry gin (Beefeater)
2 tsp fresh lemon juice
2 tsp 2:1 simple syrup
2 dashes Angostura bitters
several fresh basil leaves

Muddle basil leaves with lemon juice and syrup, then add gin.  Shake with ice, and fine-strain into a brandy snifter (or cocktail glass if no snifter is available).  Float one rubbed basil leaf on the top.  Take another basil leaf and rub it around the edge of the glass; then discard it.

Delmarva Cocktail No. 3

2 oz rye
1/2 oz dry vermouth
1/2 oz amaretto
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Delmarva Cocktail

2 oz rye whiskey

1/2 oz dry vermouth

1/2 oz creme de menthe

1/2 oz fresh lemon juice

mint leaf

Shake; strain; cocktail glass. Garnish with mint leaf.

Delicious Cocktail

2 oz London dry gin
3/4 oz fresh lime juice
3/4 oz simple syrup
5 mint sprigs
confectioners' sugar

Shake liquids with ice; strain; cocktail glass. Garnish with sugar-dusted mint sprigs.

Deauville Cocktail

3/4 oz brandy
3/4 oz applejack
3/4 oz triple sec
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Deadly Sin

2 oz bourbon
1/3 oz sweet vermouth
1/4 oz maraschino liqueur
1 dash orange bitters

Stir; strain; cocktail glass; orange twist.

Sherry cobbler

4 oz fino sherry
1/2 oz simple syrup
1 orange wedge

Shake with ice, and pour unstrained into a tall glass. Garnish with orange wedge and fresh berries.

Roman Punch

2 oz amber rum
1 oz Cognac
1/2 oz fresh lemon juice
1/2 oz raspberry syrup
~3/4 oz ruby port

Combine all but port; shake with ice; strain into a rocks glass with ice. Float port; garnish with fresh berries.

Knickerbocker

2 oz amber rum (Cruzan Single Barrel)
2 tsp raspberry syrup
1/2 oz curacao
Juice of 1/2 lime (1 Tbsp)

Shake with ice; rocks glass; garnish with half a lime rind and assorted berries.

Cuba Libre

2 oz light rum
1/2 oz fresh lime juice
3 oz Coca-Cola

Build in order above in an ice-filled highball glass, and garnish with a lime wedge.

Classic Cocktail

1 1/2 oz brandy
1/2 oz triple sec
1/2 maraschino liqueur
1/2 oz fresh lemon juice

Shake; strain; cocktail glass.

Claridge Cocktail

1 oz London dry gin
1 oz dry vermouth
1/2 oz triple sec
1/2 oz apricot brandy

Stir; strain; cocktail glass.

Cherry Blossom

1 oz brandy
1 oz kirshwasser
1/2 oz triple sec
1/2 oz fresh lemon juice

Shake; strain; cocktail glass.

Blood and Sand

3/4 oz Scotch whisky
3/4 oz sweet vermouth
3/4 oz kirschwasser
3/4 oz orange juice

Shake; strain; cocktail glass.

Chanticleer

1 oz London dry gin
1 1/2 oz dry vermouth
1/2 oz triple sec

Stir; strain; cocktail glass; orange twist.

Bolero

1 oz dark rum
1 oz brandy
1/2 oz orange juice
1 oz lime juice
1/2 oz simple syrup

Shake; strain; cocktail glass.

Blue Train

1 1/2 oz London dry gin
1 oz blue curacao
1/2 fresh lemon juice

Shake; strain; cocktail glass.

Black Feather

2 oz brandy
1 oz dry vermouth
1/2 oz triple sec
1-2 dashes Angostura bitters

Stir; strain; cocktail glass; orange twist.

Blackthorn

2 oz Irish whiskey
1 oz sweet vermouth
2 dashes Angostura bitters
1 dash absinthe

Stir; strain; cocktail glass; lemon twist.

Between the Sheets

1 oz brandy
1 oz light rum
1 oz triple sec
3/4 oz fresh lemon juice

Shake; strain; cocktail glass.

Betsy Ross

1 1/2 oz brandy
1 1/2 oz ruby port
1/2 oz curacao
1-2 dashes Angostura bitters

Stir; strain; cocktail glass.

Bermuda Rose

2 oz gin
1/2 oz sweet vermouth
1/2 oz apricot brandy
1 dash grenadine

Stir; strain; cocktail glass.

Bennett Cocktail

2 oz London dry gin
1 oz fresh lime juice
1/2 oz simple syrup
2 dashes Angostura bitters

Shake; strain; cocktail glass.

Bacardi

2 oz light rum
1 oz fresh lime juice
1/2 oz grenadine

Shake; strain; cocktail glass.

Swedish Punsch

3 parts 1:1 simple syrup
2 parts Batavia Arrack
1 part lemon juice
nutmeg (1/4 tsp grated to 500mL)
cardamom (8 pods to 500mL)


Shake to combine. 

Applejack Old Fashioned

2 oz applejack or bonded apple brandy (Laird's)
1 tsp grade A maple syrup
2 dashes Fee Brothers' Old Fashion bitters

Stir; rocks glass; lemon or orange twist.

Ward Eight

2 oz rye
3/4 oz fresh lemon juice
3/4 oz orange juice
1 tsp grenadine

Shake; strain; cocktail glass.

Tuxedo cocktail

2 oz gin
1 oz dry sherry
1 dash orange bitters

Stir; strain; cocktail glass; lemon twist.

Tipperary

2 oz Irish whiskey
3/4 oz sweet vermouth
1/2 oz green Chartreuse

Stir; strain; cocktail glass; lemon twist.

Satan's Whiskers

1/2 oz gin
1/2 oz curacao
1/2 oz sweet vermouth
1/2 oz dry vermouth
1/2 orange juice
1 dash orange bitters

Shake; cocktail glass; strain.

Queen's Park Swizzle

3 oz demarara rum
1/2 oz demarara syrup
1/2 oz fresh lime juice
2 dashes Angostura bitters
several mint leaves

Bruise mint in a Collins glass, and paint the sides with mint oil. Add remaining ingredients and crushed ice. With a barspoon, swizzle to chill.

Morning Glory

1 oz rye
1 oz Cognac
1/2 tsp curacao
1 tsp simple syrup
1 dash absinthe
2 dashes Angostura bitters
club soda

Stir with ice, then strain into a chilled Collins glass; top with club soda; stir again with a sugar-coated spoon; lemon twist.

Monkey Gland

1 1/2 oz London dry gin
1 1/2 oz fresh orange juice
1 tsp grenadine
1 tsp simple syrup
1 tsp absinthe

Shake; strain; cocktail glass.

Jewel

see Bijou.

Japanese cocktail

2 oz brandy
1/2 oz orgeat
2 dashes Angostura bitters

Stir; strain; lemon twist.

Gin Rickey

2 oz London dry gin
1/2 oz lime juice
1 tsp simple syrup
club soda

Combine all but club soda, and shake. Strain into a iced Collins glass, and top with club soda. Agitate to mix.

El Presedente

1 1/2 oz light rum
3/4 oz curacao
3/4 oz dry vermouth
1 dash grenadine

Shake; cocktail glass; strain.

Diplomat

1 1/2 oz dry vermouth
1 1/2 oz sweet vermouth
1 dash maraschino liqueur
1 dash Angostura bitters

Stir; strain; cocktail glass; marasca cherry.

Bronx

1 1/2 oz London dry gin
1/4 oz dry vermouth
1/4 oz sweet vermouth
3/4 oz orange juice

Shake; strain; cocktail glass; orange twist.

Bobby Burns

2 oz Highland malt scotch whisky
3/4 oz sweet vermouth
1/2 oz Benedictine

Stir; strain; cocktail glass.

Blue Moon

2 oz London dry gin
1/2 oz creme de violette
1/2 oz fresh lemon juice
3/4 egg white

Dry-shake lemon juice and egg white, then add other ingredients, and shake again. Lemon twist.

Black Rose

2 oz bourbon
1/2 tsp grenadine
2 dashes Peychaud's bitters

Stir on ice in rocks glass. Garnish with a flamed lemon peel.

Bee's Knees

2 oz London dry gin
2 tsp honey
2 tsp fresh lemon juice

Shake; cocktail glass; strain; lemon twist.

Attention

2 oz London dry gin
1/4 oz dry vermouth
1/4 oz creme de violette
1/4 oz absinthe
2 dashes orange bitters

Stir with ice; strain; cocktail glass. Lemon twist.

American Beauty

1/2 oz brandy
1/2 oz dry vermouth
1/2 oz orange juice
1 dash creme de menthe
1 dash grenadine
~1 barspoon port wine

Combine all but port, and shake with ice.  Strain into a cocktail glass. Float port.

Americano

1 1/2 oz. Campari
1 1/2 oz. sweet vermouth

~2 oz club soda

Combine Campari and vermouth, and stir with ice. Add club soda, and agitate. Orange twist.

Spiced Rum Sidecar

1 1/2 oz spiced rum
1 oz lime juice
3/4 oz Cointreau
1/2 oz grenadine

Shake; strain; cocktail glass.

Caipirinha

2 oz cachaça
3/4 lime, quartered
1/2 oz simple syrup

Muddle lime with syrup. Add cachaça, and shake with ice. Rocks glass.

Applejack sour

2 oz applejack
1/2 oz lemon juice
1/2 oz simple syrup

Shake; strain; rocks glass with ice. Cherry.

Makeup

1 1/2 oz Wild Turkey 101 rye
1 oz Averna amaro
1/2 oz yellow Chartreuse
2 dashes Regans' orange bitters

Stir; strain into cocktail glass; orange twist.

Thanks to Ricky Gomez.

Rondo alla Turca

2 oz Campari
1 1/4 oz kirschwasser
1/4 oz Raki
2 dashes Regans' orange bitters
2 pinches salt

Stir with ice in a rocks glass. Orange twist.

Pimm's Cup

2 oz Pimm's No. 1
1 splash fresh lemon juice
~2 oz Sprite or 7-Up
1 longitudinal and 1 transverse cucumber slice

Combine Pimm's and lemon juice, and stir with ice in a Collins glass. Top with lemon-lime soda, and agitate.  Slide long cucumber slice into glass, and garnish the rim with the other slice.

Goodbye Marie, or The Davidson

fat 2 oz Bulleit bourbon
skinny 1/2 oz Marie Brizard Apry
skinny 1/2 oz Carpano Antica Formula sweet vermouth
15 drops Angostura bitters
11 drops Fee Brothers' Old Fashion bitters
10 drops Regans' orange bitters

Prep rocks glass with crushed ice and Regans' orange bitters. Stir; strain; and pour into prepped glass.  Express and discard orange peel.

(Thanks to Kyle Davidson.)

Champagne cocktail

2 oz Champagne
1 sugar cube
2 dashes Angostura bitters

Place sugar cube in a champagne glass, and soak with bitters, then muddle.  Add Champagne to the top, and agitate.

Southside

2 oz London dry gin (Beefeater)
3/4 oz lemon juice
3/4 oz simple syrup
1 dash Angostura bitters
several mint leaves

Lightly muddle mint. Add remaining ingredients with ice, and shake. Double strain in to a cocktail glass. Garnish with one slapped mint leaf.

Tailspin

1 oz London dry gin

1 oz sweet vermouth

1 oz green Chartreuse

~1/2 tsp Campari

Rinse cocktail glass with Campari and set aside. Stir remaining ingredients, and strain into prepared glass.

Bijou

1 oz London dry gin
1 oz sweet vermouth
1 oz green Chartreuse
~1/2 tsp orange bitters

Rinse cocktail glass with orange bitters and set aside. Stir remaining ingredients, and strain into prepared glass.

Rob Roy

2 oz blended Scotch whisky
1 oz sweet vermouth
1 oz Angostura bitters

Stir; strain; cocktail glass; cherry.

Improved cocktail

2 oz spirit
1 tsp maraschino liqueur
1 tsp syrup
1/2 tsp absinthe
2 dashes bitters

Stir; strain; cocktail glass or OF with rocks; orange or lemon twist.

Fancy cocktail

2 oz spirit
1/2 oz curacao
1 tsp syrup
2 dashes bitters

Stir; strain; cocktail glass; orange twist.

Sling

1 oz spirit

1 tsp sugar

Stir without ice, and sling.

Jack Rose

2 oz bonded apple brandy or applejack (Laird's)
1/2 oz lemon juice
1/2 oz grenadine

Shake; strain; cocktail glass.

Sidecar

1 oz Cognac
1 oz lemon juice
1 oz Cointreau

Shake; strain; cocktail glass.

Vieux Carre

3/4 oz brandy
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
1 dash Peychaud's bitters
1 dash Angostura bitters

Old Fashioned glass with rocks; stir; lemon twist.

Mojito

2 oz light rum
2 tsp lime juice
2 tsp simple syrup
1 oz club soda
several mint leaves

Muddle mint, syrup and lime juice in a Collins glass. Add rum, and stir. Add ice, and top with club soda. Agitate to mix. Garnish with a sprig of mint.

Daiquiri

1 1/2 oz rum
2 tsp lime juice
2 tsp simple syrup

Shake; strain; cocktail glass.

Benzocolada

2 oz coconut rum
1 2/3 oz mixed fruit juice (I recommend strawberry-kiwi)
1/2 oz lime juice
1/2 oz triple sec
1/2 Tbsp simple syrup
1/2 Tbsp maraschino cherry juice

Shake; Collins glass; rocks; maraschino cherry.

Pink Tequila Sour

1 1/2 oz gold tequila
3/4 oz triple sec
1/2 oz lime juice
1 tsp simple syrup
1 splash orange juice
1 splash grenadine

Shake; strain; salt-rimmed cocktail glass.

Whiskey sour

2 oz whiskey
1/2 oz lemon juice
1/2 oz simple syrup
3/4 egg white (optional)

Shake; Old Fashioned glass; rocks; cherry.

Union Club

2 oz bourbon
1/2 oz maraschino liqueur
1/2 oz Campari
1 1/2 oz orange juice

Shake; cocktail glass; strain; cherry.

Sazerac d'Orange

2 oz rye
1 tsp demarara syrup
2 dashes Peychaud's bitters
2 dashes orange bitters
1/2 tsp absinthe

A la Sazerac.

Dizzy Sour

1 1/2 oz rye
2 tsp Benedictine
1/2 oz lemon juice
3/4 egg white
1 1/2 tsp simple syrup
1/2 oz Jamaican style rum

Shake all but rum. Old Fashioned glass; rocks; strain; float rum; cherry.

Louis y Ana

3/4 oz Cognac
3/4 oz rye
3/4 oz sweet vermouth
1/4 oz Benedictine
3 dashes Peychaud's bitters
3 dashes absinthe

Stir; strain; cocktail glass, cherry

Cocktail a la Louisiane

3/4 oz rye
3/4 oz Benedictine
3/4 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud's bitters

Stir; chilled cocktail glass; strain; cherry.

Boulevardier

1 1/2 oz bourbon
3/4 oz sweet vermouth
3/4 oz Campari

Old Fashioned glass with rocks; stir; lemon or orange twist.

Juniper Club

1½ oz dry gin
½ oz lime juice
⅓ oz Cointreau
1 bar-spoon Peychaud’s bitters
½ bar-spoon sugar syrup



Shake all ingredients with ice and fine-strain in to a cocktail glass. Garnish with a wedge of lime.

Guyana Manhattan

1½ oz El Dorado 12-year-old rum
½ oz Carpano Antica Formula
2 dashes The Bitter Truth Aromatic Bitters
1 dash Angostura Aromatic Bitters

Stir all ingredients with ice and strain in to a cocktail glass. Garnish with an orange zest twist.

Wink

2 oz London dry gin
1/4 oz Cointreau
1 tsp simple syrup
1 dash Peychaud's bitters
1/2 tsp absinthe

A la Sazerac

Tom Collins

2 oz London dry gin
2 tsp lemon juice
2 tsp simple syrup
~2 oz club soda

Shake all but soda; strain into Collins glass with rocks; top with soda; agitate. Garnish with a lime wedge.

Pegu Club

1 1/2 oz London dry gin
1/2 oz Cointreau
1/2 oz fresh lime juice
2 dashes Angostura bitters

Shake; strain; cocktail glass.

Negroni

1 oz London dry gin
1 oz Campari
1 oz sweet vermouth

Old Fashioned glass; rocks; stir; orange twist.

Martini

Ask: "Wet or dry? Clean or dirty?"

Dry:

2 1/2 oz gin

1/2 oz dry vermouth

Stir; strain; olive.

Wet:

2 oz gin

1 oz dry vermouth

Stir; strain; olive.

Perfect:

1 1/2 oz gin

1 1/2 oz dry vermouth

1 dash orange bitters

Stir; strain; orange twist & peel.

Martinez

1 1/2 oz Old Tom gin
1 1/2 oz sweet vermouth
2 tsp maraschino liqueur
2 dashes orange bitters

Stir; cocktail glass; strain; orange twist.

Gimlet

2 oz London dry gin
1 oz Rose's lime juice

Stir; cocktail glass; strain.

Aviation

2 oz London dry gin
1/4 oz lemon juice
1/3 oz maraschino liqueur
1 tsp creme de violette

Shake; cocktail glass; marasca cherry.

Clover Club

2 oz London dry gin (Plymouth)
1 oz fresh lemon juice
~3/4 oz house grenadine or raspberry syrup
1 egg white

Combine all but gin and 1/4 oz syrup and shake. Then add gin and shake with ice. Place remaining 1/4 oz of syrup in the very bottom of a cocktail glass, then strain mixture into the glass, layering it over the syrup.

Moroccan Old Fashioned

2 oz Sazerac 6 year rye
1/4 oz Berber syrup (recipe with Berber Sazerac)
1 dash Angostura bitters
1 dash Regans' orange bitters

Stir; rocks; orange twist.

Ramos Gin Fizz

1 egg white
1 1/2 oz heavy cream
1/2 oz fresh lemon juice
1/3 oz fresh lime juice
1/2 oz (2:1) simple syrup

3 drops vanilla extract

Combine and shake like the dickens for at least a minute. Then add:

2 oz Old Tom gin
3-4 drops orange flower water 

Shake like the dickens for another minute; strain into a tall glass; top with soda water; and add a straw.

Juliet & Romeo

2 oz London dry or Hendrick's gin (I use Plymouth)
3/4 oz fresh lime juice
3/4 oz (2:1) simple syrup
a pinch of salt
3 slices of peeled cucumber
several mint leaves
3 drops Angostura bitters

Muddle ingredients, then shake over ice, and double strain into a cocktail glass. Lay a rubbed or slapped mint leaf on the surface of the drink and place 3 drops of Angostura bitters on the surface, as well. Garnish with a cucumber slice.

Berber Sazerac

1 oz Sazerac 6 year rye
1 oz Wild Turkey 101 rye
1/4 oz Berber syrup*
1 dash Peychaud's bitters
1 dash Fee Bros. orange bitters

Combine, stir with ice, and set aside. Rinse/coat a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod) and discard the excess. Strain the rye mixture into the coated OF glass. Add a twist of orange peel and mosten the glass's rim with the orange oil, too.

*Berber simple syrup: Combine oh, I don't know, a tablespoon each of cracked black peppercorn, coriander seeds, and cardimom; maybe 3 inches-worth of cinnamon sticks; a teaspoon or two a paprika; a dozen whole cloves; a couple teaspoons of allspice; a teaspoon or so of cumin seeds; a couple cracked star-anise pods and roast in a sauce pan for a few minutes. Then add 1 cup of sugar and 1 cup of water and raise to a boil. Then remove from heat. Strain the solid components from the solution (think coffee filter) and refrigerate the syrup for up to a few weeks. 

Trouble & Desire

2 oz El Dorado 5 year demarara rum
3/4 oz Carpano Antica Formula sweet vermouth
1/2 oz Licor 43
1/2 oz Smith & Cross Jamaican style rum

Stir; rocks; orange twist.

Last Word

3/4 oz London dry gin
3/4 oz fresh lime juice
3/4 oz green Chartreuse
3/4 oz Luxardo maraschino liqueur

Shake with ice, and strain into a cocktail glass.

Improved gin cocktail

1.5 oz gin (Aviation)
1 tsp simple syrup
1 tsp Luxardo maraschino liqueur
2 dashes Peychaud's bitters
2 dashes Regans' orange bitters
1 dash absinthe (I use 3 drops)

Stir on ice; orange twist.

For more information, see The Libation Bearers.

Brandy Crusta

2 oz Cognac (Martel VSOP)
1 tsp curaçao (Grand Marnier)
1 tsp Luxardo maraschino liqueur
2 tsp freshly squeezed lemon juice
1/2 tsp simple syrup
2 dashes Angostura bitters

Stir with ice, and strain into a sugar-rimmed wine glass.  Garnish with a whole lemon rind.

For more information, see The Libation Bearers.

Sazerac

2 oz rye whiskey (I use 1 oz Sazerac 6 year rye plus 1 oz Wild Turkey 101 rye)
1 tsp demarara syrup
2 dashes Peychaud's bitters

Combine, stir with ice, and set aside. Coat the inside of a chilled Old Fashioned glass with absinthe or absinthe substitute (Herbsaint or Pernod), and discard the excess. Strain the rye mixture into the coated glass. Twist a lemon peel over the glass; then moisten the glass's rim with the oil from the outside of the peel.  Discard the peel.

For more information, see The Libation Bearers.

Manhattan

2 oz rye whiskey
3/4 oz sweet vermouth
2 dashes Angostura bitters

Stir on ice, and strain into a cocktail glass. If you can find a Luxardo maraschino cherry, garnish it with that.

For more information, see The Libation Bearers.

Mint julep

Place 11 freshly picked mint leaves and 1 tablespoon of simple syrup in the bottom of a silver julep cup, and gently muddle to extract the oil from the mint leaves, taking care not to macerate the leaves.  Pour a small amount of Knob Creek (or other) bourbon into the cup, and swirl to dissolve the syrup.  Next, crush a few cups of ice, and discard the very small and very large pieces, leaving pieces approximately 1-2 cm in diameter.  Fill the julep cup with this ice, and pour in bourbon to the top (3-4 oz).  Taking care not to touch the frosted sides of the cup, agitate with a spoon to bring some syrup and mint to the top and to chill the mixture.  Garnish with a sprig of freshly picked mint.

For more information, see The Libation Bearers.

Apple-Orange Mai Tai

1 oz applejack (Laird's)
1 oz Jamaica rum (Myers's)
3/4 oz fresh lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
2 dashes orange bitters (Regans')
 
Shake, rocks.

Mai Tai

1 oz amber rum (Flor de Caña 7 year)
1 oz Jamaica rum (Myers's)
3/4 oz lime juice
1/2 oz triple sec
1/2 oz orgeat syrup
1/4 oz simple syrup
 
Shake, rocks.

Milk Punch

1 oz Cognac

1 oz amber rum

2 tsp simple syrup

Combine above ingredients with ice in an Old Fashioned glass and fill to the top with milk.  Shake.  Shave nutmeg on top.

Mid-day in Georgia

3/4 oz light rum (Bacardi)
3/4 oz amber rum (Flor de Caña 7 year)
1/2 oz Jamaica rum (Myers)
1/4 peach, sliced
1/4 oz demarara syrup
1 dash Angostura bitters
2 dashes Fee Brothers' peach bitters
~1/8 oz homemade grenadine


Muddle peach slices with all ingredients except grenadine.  Shake with ice.  Double strain into a cocktail glass, and anoint the inside of the rim with a line of grenadine.  Garnish with a slice of peach.

Final Ward

3/4 oz rye
3/4 oz Chartreuse
3/4 oz maraschino liqueur
3/4 oz lemon juice

Shake; up; cocktail glass.

The Relativist

The Relativist

2 oz Bulleit bourbon
1/2 oz Swedish punsch
1/2 oz Becherovka

Mix bourbon and punsch over ice, and stir in an Old Fashioned glass.  In a brandy snifter, ignite the Becherovka, and, while lit, swirl and pour into the prepared Old Fashioned glass.  Agitate to mix.

Old Fashioned

2 oz spirit
1 oz syrup
1-4 dashes bitters

Stir on ice.  Optionally garnish with a citrus twist & peel and/or a marasca cherry.

For more information, see The Libation Bearers.