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.

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.

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.

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.

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.

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

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.

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. 

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.

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.

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.