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.