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.

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.

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.

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.

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.

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.

Missing Link

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

Shake; strain; cocktail glass.

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.

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.