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.