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.

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.

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.

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.

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.