Curriculum Vitae Cocktail Recipes

RYE & BOURBON

 

Manhattan*

Ingredients

Serving: 1

2 ounces rye or bourbon (Rittenhouse)

1 ounce sweet vermouth (or 1/2 ounce of sweet and 1/2 ounce of dry vermouth to make it “perfect”)

2 dashes Angostura bitters

Garnish: brandied cherry (preferably Luxardo) or a lemon twist

Directions

Add all ingredients to a mixing glass.

Add ice and stir well.

Strain into a chilled coupe or cocktail glass.

Garnish with a brandied cherry or a lemon twist.

Add chocolate bitters for fun

Jeremy Oertel’s Manhattan**

Jeremy Oertel, Death & Co. | New York City

Ingredients

Serving: 1

2 1/2 ounces Rittenhouse rye

1 ounce Carpano Antica Formula sweet vermouth

2 dashes Angostura bitters

Directions

Stir all ingredients with ice and strain into a coupe.

Joaquín Simó’s Manhattan

Joaquín Simó | Pouring Ribbons, NYC

Ingredients

Serving: 1

1 ounce Rittenhouse Rye

1 ounce Russell's Reserve 10-yr Bourbon

1/2 ounce Cinzano 1757 sweet vermouth

1/2 ounce Martelletti Classico sweet vermouth

1 dash Angostura bitters

1 dash Dale DeGroff's Pimento Bitters

Directions

Add all ingredients to a mixing glass, add ice and stir until chilled.

Strain into a coupe glass.

Joaquín Simó’s Perfect Manhattan

Joaquín Simó | Brooklyn, NY

Ingredients

Serving: 1

2 ounces bourbon, preferably Wild Turkey 101

3/4 ounce dry vermouth, preferably Dolin

1/2 ounce sweet vermouth, preferably Antica Torino Rosso

1 dash Angostura bitters

1 dash Regans’ Orange Bitters

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass, add ice and stir briskly until very cold.

Strain into a chilled cocktail glass.

Express a lemon peel over the cocktail, then notch in onto the side of the glass.

Brooklyn**

Ingredients

Serving: 1

2 ounces rye whiskey

1/2 ounce dry vermouth

1/4 ounce maraschino liqueur

1/4 ounce Amer Picon, or Amaro CioCiaro if unavailable (or Amaro Nonino)

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a coupe glass.

The Greenpoint**

Michael McIlroy, created for Milk & Honey | New York City

Ingredients

Serving: 1

2 ounces rye whiskey

½ ounce sweet vermouth

½ ounce yellow Chartreuse

1 dash Angostura bitters

1 dash orange bitters

Garnish: lemon twist

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a coupe.

Garnish with a lemon twist.

The Slope*

Ingredients

Serving: 1

2 ounces rye whiskey

3/4 ounce Punt e Mes (an Italian vermouth)

1/2 ounce apricot brandy (Marie Brizard’s Apry is recommended)

2 dash Angostura bitters

Garnish:  brandied cherry

Directions

Combine ingredients in a bar glass and add cracked ice.  Stir well for 20 seconds and strain into a chilled cocktail glass.  Garnish with a cherry.

Red Hook**

Enzo Errico, Milk & Honey | New York City

Ingredients

Serving: 1

2 ounces rye whiskey

1/2 ounce sweet vermouth, Punt e Mes

1/4 - 1/2 ounce maraschino liqueur, to taste

Directions

Add all ingredients to a mixing glass.

Add ice and stir.

Strain into a coupe glass.

The Lincoln

Charles Cerankosky, Bar Bantam | Rochester, NY

Ingredients

Serving: 1

2 ounces bourbon, preferably Old Forester 86

1/2 ounce Cap Corse Mattei Quinquina Rouge

1/2 ounce H&H Full Rich Madeira

2 dashes Fee Brothers Cardamom Bitters

Garnish: fanned apple slices

Directions

Combine all the ingredients except the apple slices in a rocks glass filled with one large ice cube.

Stir until chilled, about 30 seconds.

Arrange apple slices in the shape of a fan and fix in place with a toothpick. Perch on the rim of the glass.

 

The Perfect BQE**

Ivy Mix, created for The Clover Club | Brooklyn, NY

Ingredients

Serving: 1

2 ounces rye whiskey, preferably Rittenhouse

1/2 ounce sweet vermouth

1/2 ounce dry vermouth

1/4 ounce green Chartreuse

barspoon maraschino liqueur

Garnish: Luxardo cherry

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a Nick & Nora glass.

Garnish with a cherry.

The Cobble Hill

Samuel Ross, created for Milk & Honey | New York City

Ingredients

Serving: 1

2 slices cucumber

2 ounces rye whiskey

½ ounce dry vermouth

½ ounce Amaro Montenegro

Garnish: lemon twist

Directions

Gently muddle cucumber in a mixing glass.

Add remaining ingredients to the mixing glass.

Add ice and stir until chilled.

Strain into a coupe.

Garnish with a lemon twist.

Bushwick**

Phil Ward, Death & Co. | New York City

Ingredients

Serving: 1

2 ounces rye, preferably Rittenhouse

3/4 ounce sweet vermouth, preferably Carpano Antica

1/4 ounce maraschino liqueur, preferably Luxardo

1/4 ounce Amer Picon (see Editor's Note)

Directions

Stir ingredients with ice and strain into a chilled cocktail glass.

The Bensonhurst**

Chad Solomon, created for Pegu Club | New York City

Ingredients

Serving: 1

2 ounces rye whiskey, preferably Rittenhouse

1 ounce dry vermouth, preferably Dolin

2 teaspoons maraschino liqueur, preferably Luxardo

1 teaspoon Cynar

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a Nick & Nora glass.

Carroll Gardens**

Joaquín Simó, Pouring Ribbons | New York

Ingredients

Serving: 1

2 ounces rye (preferably Rittenhouse)

1/2 ounce sweet vermouth (preferably Punt e Mes)

1/2 ounce Nardini amaro

1 scant teaspoon maraschino liqueur (preferably Luxardo)

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Express a lemon peel over top and discard

Invention #7**

Ingredients

2 ounces rye

½ ounce Amargo Vallet

¾ ounces sweet vermouth

Orange peel

Directions

Stir all ingredients together with ice and strain into a rocks glass (preferably with one large cube)

6501 Manhattan**

Ingredients

2 ounces rye

1/4 ounces sweet vermouth

1/4 ounces dry vermouth

Aromatic bitters (CV)

Chocolate bitters (CV)

Orange peel

Directions

Stir all ingredients together with ice and strain into a chilled coupe or nick and nora glass

Invention #12**

Ingredients

2 ounces rye

1/2 ounces sweet vermouth

1/2 ounces green Chartreuse

Orange peel

Directions

Stir all ingredients together with ice and strain into a chilled coupe or nick and nora glass

The Conference*

Ingredients

½ ounce bourbon

½ ounce rye

½ calvados

½ ounce cognac

1/6 ounce demerara syrup

2 dashes angostura

1 dash xocolatl mole bitters

Garnish: lemon and orange zest twists

Directions

Stir all ingredients together with ice and strain into ice-filled glass (preferably large cube)

Algonquin**

Ingredients

Serving: 1

1 1/2 ounces rye

3/4 ounce blanc vermouth

3/4 ounce pineapple juice

1/4 ounce honey syrup, (2:1, honey:water)

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe glass.

Fourth Regiment**

As printed in Charles H. Baker’s The Gentleman’s Companion,

Ingredients

Serving: 1

1 ½ ounces rye

1 ½ ounces sweet vermouth

2 dashes celery bitters

1 dash Peychaud’s bitters

1 dash orange bitters

Garnish: orange twist

Directions

Combine all the ingredients in a mixing glass with ice, then stir to combine. Strain into a chilled glass, then garnish.

The Ninth Ward

Robert “Brother Cleve” Toomey

Ingredients

1 1/2 ounces Bourbon, preferably Bulleit

3/4 ounce lime juice

3/4 ounce falernum

1/2 St. Germain elderflower liqueur

2 dashes Peychaud’s bitters

Directions

Combine all ingredients in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled cocktail glass. Garnish with an orange slice.

Black Manhattan**

Todd Smith, Cortez | San Francisco

Ingredients

2 ounces rye whiskey
1 ounces Averna
1 dash Angostura bitters
1 dash Regans’ Orange Bitters No. 6
Garnish: brandied cherry

Directions

Stir well with ice, strain into a chilled cocktail glass, and garnish with a cocktail cherry.

Session Manhattan

Ingredients

Serving: 1

1 ounce sweet vermouth

3/4 ounce rye whiskey

3/4 ounce amontillado sherry

1/2 ounce dry vermouth

2 dashes Angostura bitters

Garnish: lemon twist

Directions

Add all the ingredients in a mixing glass, add ice, and stir until chilled.

Strain into a coupe, then garnish with a lemon twist.

Heart of Glass*

Troy Sidle | New York City

Ingredients

Serving: 1

1 1/2 ounces bourbon, preferably Eagle Rare 10-year, plus more to rinse the glass

3/4 ounce Carpano Antica

3/4 ounce Cynar

17 drops Angostura bitters

Garnish: orange peel

Directions

Donate a little bourbon into a rocks glass, then twist at an angle to coat the entire inside, all the way to the rim of the glass. So as not to waste any of the bourbon, pour what’s left into a jigger.

Contribute more bourbon to that jigger, to total 1 1/2 ounces. Pour that into a mixing glass. Add the Carpano Antica, Cynar and Angostura to the mixing glass, then add enough water to remove the burn of the bourbon, but not too much as to needlessly dilute it; start with 1/2 ounce.

Carve an orange peel garnish over the mixing glass, so as to capture as much orange oil as possible, then pour into the bourbon-rinsed (aka “educated”) glass.

 

Boo Radley**

Chris Hannah, French 75 | New Orleans

Ingredients

Serving: 1

2 ounces bourbon

3/4 ounce Cynar

1/2 ounce Cherry Heering or Amer Picon (or Amaro Ciociaro)

Garnish: lemon and orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Express a lemon and an orange peel over cocktail. Garnish with peels (optional).

Manhattan Highball

Alexis Simonidis, Theory Bar | Athens, Greece

Ingredients

Yield: 1

1 ounce rye, chilled (preferably Bulleit)

1 ounce sweet vermouth, chilled (preferably Mancino Rosso)

tonic water, to top

Garnish: expressed and discarded orange zest, maraschino cherry

Directions

In a highball glass with a long ice spear, add the rye and sweet vermouth.

Top with tonic.

Garnish with an expressed and discarded orange peel and a maraschino cherry.

Long Look Back**

Kacie Lambert | New York City

Ingredients

Serving: 1

1 ounce rye whiskey, preferably Woody Creek

3/4 ounce Braulio

3/4 ounce Japanese whisky, preferably Toki

1/2 ounce Demerara syrup (1:1, Demerara sugar to water)

3 dashes Angostura bitters

Garnish: expressed orange peel

Directions

Combine all ingredients in a double rocks glass over a big ice cube and stir to integrate.

Express an orange peel over the top of the drink, and garnish with the orange peel.

Boothyby*

Ingredients

2 oz rye whiskey

1 oz sweet vermouth

2 dashes orange bitters

2 dashes angostura bitters

1 oz brut champagne

Garnish:  maraschino cherry

Directions

Add all the ingredients except the Champagne to a mixing glass and fill with cracked ice. Stir well and strain into a chilled coupe glass. Top with the Champagne and garnish with a maraschino cherry (preferably the imported or fancy kind).

St. John Frizell’s Sazerac**

St. John Frizell, Fort Defiance | Brooklyn, NY

Ingredients

Serving: 1

2 ounces rye, preferably Old Overholt

scant 1/4 ounce simple syrup

2 dashes Peychaud's bitters

1 dash Angostura bitters

Absinthe, preferably Pernod (to rinse)

Garnish: expressed lemon peel

Directions

Using an atomizer, mist a frozen Old-Fashioned glass 4 times with absinthe.

Combine the remaining ingredients in a mixing glass over ice and stir until chilled.

Strain into the prepared glass.

Garnish with an expressed lemon peel.

Cure’s Sazerac

Cure | New Orleans

Ingredients

Serving: 1

2 ounces rye, preferably Sazerac 6-year-old rye

1/4 ounce Demerara syrup (see Editor's Note)

3 dashes (or 21 drops) Peychaud's bitters

Herbsaint Original 100 proof, in an atomizer

Garnish: lemon peel

Directions

Season a chilled double Old-Fashioned glass with 4 atomizer sprays of Herbsaint, taking care that the Herbsaint is only sprayed inside the glass.

In a mixing glass, stir rye, Demerara syrup and bitters without ice to integrate the liquids. Then add 5 or 6 Kold-Draft ice cubes and stir for 40 revolutions to chill.

Strain into prepared glass, pouring as close to the glass as possible.

Express the lemon peel on the outside of the glass: first the front, then each side, then dab the peel on the back of the glass.

Roll up lemon peel and mount it on the side of the glass to garnish. The peel can be placed in the drink if a brighter flavor is preferred.

Ticonderoga Club’s Sazerac**

Alec Bales | Atlanta

Ingredients

Serving: 1

1/4 ounce Herbsaint, for rinsing the glass

2 ounces rye, preferably Rye & Sons

1/4 ounce rich cane syrup (2:1, cane sugar to water)

6 dashes Peychaud’s bitters

1 dash Angostura bitters

Garnish: lemon peel

Directions

Fill a rocks glass halfway with crushed ice and add the Herbsaint.

Roll the glass a little to cover the whole inside of the glass with Herbsaint. Stir, then dump out the crushed ice and Herbsaint from the glass, making sure to leave just a little Herbsaint behind.

Add the rest of the ingredients to a mixing glass and stir with ice.

Strain the drink into the prepared glass and garnish with a lemon peel.

The Taylor Bird**

Abigail Gullo, Sobou

Ingredients

1 ounce Pierre Ferrand 1840 Cognac

1 ounce Old Overholt rye whiskey

1 bar spoon Steen's cane syrup

2 dashes Regan's No.6 orange bitters.

4 dashes Peychaud's bitters

Absinthe (enough to rinse the inside of a glass)

Lemon twist, for garnish.

Directions

Stir Cognac, rye, cane syrup and bitters over cracked ice, and strain into a chilled rocks glass that has been rinsed with absinthe. Press the oils from the lemon twist over the drink, then garnish with lemon twist.

Vieux Carré**

Ingredients

Serving: 1

1 ounce rye

1 ounce cognac

1 ounce sweet vermouth (3/4 ounce)

1/4 ounce Bénédictine

2 dashes Peychaud's bitters (or 3 dashes)

2 dashes Angostura bitters (or 3 dashes)

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain over ice into a rocks glass.

Garnish with an orange or lemon peel.

Chip Tyndale’s Vieux Carré

Chip Tyndale, Dutch Kills | New York

Ingredients

Serving: 1

1 ounce rye, preferably Michter's

1 ounce Cognac, preferably Rémy Martin VSOP

3/4 ounce sweet vermouth, preferably Carpano Antica

1/4 ounce Bénédictine

3 dashes Angostura bitters

3 dashes Peychaud's bitters

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass with ice and stir until chilled.

Strain into a rocks glass over fresh ice.

Garnish with a lemon twist.

Pay Cut**

Adapted from Attaboy

Ingredients

Serving: 1

2 ounces Buffalo Trace bourbon

1 ounce Amargo Vallet

¾ ounce honey syrup 3:1

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled rocks glass.

Garnish with an orange peel.

De La Louisiane**

Adapted from The PDT Cocktail Book by Jim Meehan

Ingredients

Serving: 1

2 ounces rye

3/4 ounce Bénédictine

3/4 ounce sweet vermouth

3 dashes absinthe

3 dashes Peychaud's bitters

Garnish: three brandied cherries

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with three brandied cherries.

Old-Fashioned*

Ingredients

Serving: 1

2 ounces rye or bourbon

1 sugar cube (see Editor's Note below)

2-3 dashes Angostura bitters

splash warm water (if using sugar cube or sugar)

Garnish: orange peel

Directions

In a double rocks glass, muddle the sugar cube or sugar with Angostura bitters and a small splash of warm water until dissolved.

If using simple syrup, swirl with bitters in a double rocks glass.

Add whiskey and ice (preferably an oversized cube) and stir well.

Garnish with an orange peel.

Editor's Note

It’s matter of preference, but to us nothing beats the burn of a spicy rye Old Fashioned. If you’re going for it, Rittenhouse is our rye of choice. If you don't have sugar cubes on hand, a teaspoon of sugar or a heaping 1/4 ounce of simple syrup will do the trick.

Old-Fashioned – Robert Simonson

Ingredients

1 sugar cube (or 1 bar spoon simple syrup)

2 dashes Angostura bitter

2 ounces rye or bourbon

Orange twist

Directions

Muddle the sugar cube and bitters with one bar spoon of water at the bottom of a chilled rocks glass. (If using simple syrup, combine bitters and one bar spoon of syrup.) Add rye or bourbon. Stir.

Add one large ice cube, or three or four smaller cubes. Stir until chilled and properly diluted, about 30 seconds. Slip orange twist on the side of the cube.

Add chocolate bitters for fun

Tom Macy’s Old-Fashioned**

Tom Macy, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

2 ounces rye, preferably Wild Turkey 101

1 teaspoon rich demerara syrup (2:1, demerara:water)

3 dashes Dad's Bitters (see Editor's Note)

Garnish: orange and lemon peels

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with orange and lemon peels.

Editor's Note

Dad's Bitters Blend:

1 1/2 ounces Angostura bitters

1 ounce Bitter Truth Orange Bitters

1 teaspoon Bitter Truth Jerry Thomas Decanter Bitters

Combine all ingredients in a dasher bottle before use.

Joaquín Simó’s Old-Fashioned**

Joaquín Simó, Pouring Ribbons | New York

Ingredients

Serving: 1

2 ounces Russell's Reserve 10 Year Old Bourbon

1/4 ounce rich demerara syrup (2:1, demerara syrup:water)

2 dashes Angostura bitters

2 dashes Regans' orange bitters

1 dash Bittermens Mole bitters

Garnish: orange peel

Directions

Combine all ingredients in a mixing glass over ice and stir briskly for 15 to 20 seconds.

Strain into a rocks glass over a large ice cube.

Garnish with a long swath of orange peel.

Chris Hannah’s Old-Fashioned**

Chris Hannah, Arnaud's French 75 | New Orleans

Ingredients

Serving: 1

2 ounces high-rye bourbon, preferably Woodford Reserve or Bulleit

2 demerara sugar cubes

2 dashes Angostura bitters

2 dashes Peychaud's bitters

1 orange peel

Garnish: orange peel

Directions

In a mixing glass, muddle the sugar with the bitters.

Express the orange peel over the mixing glass and toss in, along with the bourbon and ice.

Stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with an orange peel.

Benton’s Old-Fashioned*

Adapted from The PDT Cocktail Book by Jim Meehan

Ingredients

Serving: 1

2 ounces Benton's Bacon Fat-Infused bourbon

1/4 ounce maple syrup, Grade B

2 dashes Angostura bitters

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a rocks glass over ice (preferably a large cube).

Garnish with an orange peel.

Benton’s Bacon Fat-Infused Bourbon*

Adapted from The PDT Cocktail Book by Jim Meehan

Ingredients

Yield: 750 ml

1 1/2 ounces bacon fat (preferably Benton's, or a thick cut bacon)

750 ml bourbon (PDT uses Four Roses)

Directions

On low heat, warm bacon fat in a small saucepan.

Stir until it melts, about five minutes.

Combine the molten fat and bourbon in a large nonreactive container and stir.

Infuse for four hours, then place the container in the freezer for two hours.

Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth and bottle.

Brainstorm

Al Sotack | Brooklyn, New York

Ingredients

Serving: 1

2 ounces Irish whiskey

1/2 ounce dry vermouth, preferably Dolin

1/2 ounce Bénédictine

Garnish: lemon twist (discarded)

Directions

Combine all ingredients in a mixing glass.

Add ice, and stir to chill.

Strain into a chilled coupe.

Express a lemon twist over the drink, then discard the peel.

Abigail Gullo’s Boulevardier**

Ingredients

Serving: 1

1 1/2 ounces rye whiskey, preferably Rittenhouse Rye

3/4 ounces sweet vermouth, preferably La Quintinye Vermouth Rouge

3/4 ounces Campari

Garnish: orange peel

Directions

Combine all ingredients in a mixing glass over cracked ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with orange peel.

Add chocolate bitters for fun

Toby Cecchini’s Boulevardier

Ingredients

Serving: 1

1 ounce Old Overholt Straight Rye Whiskey

1 ounce Rittenhouse Rye 100-Proof

1 ounce Campari

1 ounce Long Island Bar house vermouth blend (see Editor's Note)

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe glass.

Garnish with a lemon twist.

Editor's Note

The Long Island Bar House Vermouth Blend:
1 part Carpano Antica Formula
2 parts Cinzano Rosso
Combine the vermouths and re-bottle. Store in the refrigerator.

Add chocolate bitters for fun

Old Pal / New Pal*

Ingredients

Serving: 1

1 ounce rye

1 ounce Campari

1 ounce dry or sweet vermouth

Garnish: orange or lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon or an orange peel.

Add a couple dashes of absinthe and Peychaud’s to make this a New Pal

Left Hand**

Sam Ross, Attaboy, New York City

Ingredients

1½ oz. bourbon

¾ oz. Campari

¾ oz. sweet vermouth

2 dashes chocolate bitters

Brandied cherry

Directions

Combine all of the ingredients in a mixing glass with ice, then stir for 25–30 seconds, or until well chilled. Strain into a coupe. Garnish.

Remember the Maine*

Ingredients

Serving: 1

2 ounces rye

3/4 ounce sweet vermouth

2 teaspoons Cherry Heering

1 dash absinthe

Garnish: brandied cherry (preferably Luxardo)

Directions

In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.

Add all ingredients to a mixing glass.

Add ice and stir well.

Strain into prepared coupe or cocktail glass.

Garnish with a brandied cherry.

Editor's Note

Luxardo cherries are a luxury, but if you can find them, plop one in.

Little Italy**

Audrey Saunders, Pegu Club | New York

Ingredients

Serving: 1

2 ounces rye whiskey, preferably Rittenhouse 100 proof

1/2 ounce Cynar

3/4 ounce sweet vermouth, preferably Martini & Rossi Rosso

Garnish: 3 Luxardo maraschino cherries, skewered

Directions

Combine all ingredients in a mixing glass filled with ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with 3 Luxardo cherries on a skewer.

Teenage Riot**

Tonia Guffey, DRAM | New York

Ingredients

Serving: 1

1 1/2 oz Rittenhouse 100 Rye
1 1/2 oz Cynar
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Lustau Dry Amontillado Sherry
2 dash Orange Bitters (Angostura Orange)
Directions
Stir with ice and strain into a coupe glass. Garnish with a lemon twist.

The Reanimator**

Ingredients

1 ½ ounces straight rye whiskey

1 ½ ounces lighter Italian amaro, like Nonino

Thin-cut lemon peel, for garnish

Preparation

Stir the rye and amaro together with plenty of cracked ice. Strain into a chilled cocktail glass. Top with the lemon peel.

Paper Plane**

Sam Ross, Milk & Honey | New York

Ingredients

Serving: 1

3/4 ounce bourbon

3/4 ounce Amaro Nonino Quintessentia amaro

3/4 ounce Aperol (or Campari)

3/4 ounce fresh lemon juice

Directions

Combine all the ingredients in a cocktail shaker three-quarters filled with ice.

Shake until chilled.

Strain into a coupe glass.

Amen Corner*

Nick Brown, The Spaniard | New York

Ingredients

Serving: 1

2 ounces bourbon

1 ounce Aperol

3/4 ounce amaro, preferably Amaro Nonino

4 to 5 mint leaves

Garnish: brandied cherries

Directions

Gently muddle the mint in a mixing tin.

Combine remaining ingredients in the mixing tin and shake with ice.

Strain into a chilled coupe.

Garnish with brandied cherries.

The Cutter*

Alec Bales, Ticonderoga Club | Atlanta

Ingredients

Serving: 1

1 1/4 ounces whiskey, preferably St. George B&E American

3/4 ounce Campari

1/2 ounce amaro, preferably Amaro CioCiaro

3/4 ounce lemon juice

1/4 ounce cane syrup (2:1)

1 dash Angostura bitters

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe.

Final Ward**

Phil Ward, Death & Co | New York City

Ingredients

Serving: 1

¾ ounces Rittenhouse Rye

¾ ounces Green Chartreuse

¾ ounces maraschino liqueur

¾ ounces lemon juice

Directions

Combine all ingredients in a cocktail shaker

Shake with ice and strain into a coupe glass

(Optional) Garnish with lemon twist

Whiskey Sour*

Ingredients

Serving: 1

2 ounces bourbon (or rye)

3/4 ounce lemon juice

1/2 - 3/4 ounce simple syrup (1:1, sugar:water)

1/2 ounce or 1 small egg white

Directions

Add all ingredients to a cocktail shaker and dry shake.

Add ice to the shaker and shake well.

Strain into a chilled coupe or cocktail glass or over ice into a rocks glass.

Dan Sabo’s Whiskey Sour

Dan Sabo, Fairmont Century Plaza | Los Angeles

Ingredients

Serving: 1

2 ounces Rittenhouse Rye 100 Proof

1 ounce lemon juice

1/2 ounce orange juice

1/2 ounce rich simple syrup, (2:1, sugar:water)

1 egg white

Garnish: orange half-wheel, brandied cherry

Directions

Add all ingredients to a mixing tin and dry shake (without ice).

Add ice and shake again until chilled.

Strain over ice into a rocks glass and garnish with an orange half-wheel and a brandied cherry.

The Thirsty Monk**

Andrew King | Charleston, South Carolina

Ingredients

Serving: 1

1 1/2 ounces bourbon, preferably Buffalo Trace

3/4 ounce génépy, preferably Dolin

1/2 ounce Bénédectine

1/2 ounce lemon juice

12 drops Peychaud's bitters

Garnish: lemon peel

Directions

Add all ingredients to a cocktail shaker and shake with ice.

Strain over ice in a Nick and Nora glass.

Garnish with a lemon peel.

Filibuster**

Erik Adkins, Slanted Door Group | San Francisco, CA

Ingredients

Serving: 1

2 ounces rye (preferably Sazerac 6 Year)

3/4 ounce lemon juice

1/2 ounce maple syrup, Grade B

1/2 ounce egg white or 1 small egg white

Garnish: Angostura bitters

Directions

Add all ingredients to a cocktail shaker and dry shake.

Add ice and shake well.

Strain into a chilled coupe or cocktail glass.

To garnish, dash Angostura bitters decoratively over top cocktail.

Gold Rush**

T. J. Siegel, Milk & Honey | New York

Ingredients

2 ounces bourbon, preferably Buffalo Trace

3/4 ounce lemon juice

3/4 ounce honey syrup (3:1, honey:hot water)

Directions

Combine all ingredients over ice and shake for about 30 seconds

Strain into a rocks glass over one large ice cube

Regal Gold Rush

Theo Lieberman, created for Lantern's Keep | New York

Ingredients

Serving: 1

2 ounces bourbon, preferably Buffalo Trace

3/4 ounce lemon juice

3/4 ounce honey syrup (3:1, honey:hot water)

1 4-inch by 2-inch grapefruit peel

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into an Old-Fashioned glass over fresh ice.

Brown Derby

Ingredients

Serving: 1

1 1/2 ounces bourbon

3/4 ounce grapefruit juice

3/4 ounce honey syrup (2:1, honey:water)

Garnish: grapefruit twist

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe glass.

Garnish with a grapefruit twist.

19th Century

Brian Miller, Pegu Club | New York

Ingredients

Serving: 1

1 1/2 ounces bourbon, preferably Woodford Reserve

3/4 ounce crème de cacao, white

3/4 ounce Lillet Rouge

3/4 ounce lemon juice

Directions

Add all ingredients to a shaking tin with ice and shake.

Strain into a cocktail glass.

Autumn Sweater**

Adapted from Bitters by Brad Thomas Parsons

Ingredients

Serving: 1

1 ounce rye

1/2 ounce Averna

1/2 ounce Amaro Nonino

1/2 ounce maple syrup

1 dash maple bitters (Urban Moonshine)

1 dash orange bitters

Garnish: thick clove-studded strip of orange zest

Directions

Combine all the ingredients except the garnish in a mixing glass filled with ice and stir until chilled.

Add a large sphere of ice to a chilled rocks glass and strain the drink into the glass.

For the garnish, use a paring knife to slice a thick strip of zest from an orange.

Twist it over the drink to release the essential oils and rub along the rim of the glass.

Stud the orange zest with two whole cloves and drape it over the ice sphere.

Colonial Ties

Eric Alperin | Los Angeles

Ingredients

Serving: 1

1 ounce rye whiskey

1 ounce Jamaican rum

1 brown sugar cube

2 dashes orange bitters

1 barspoon soda water

absinthe, to rinse the glass

Garnish: lemon twist

Directions

In a chilled mixing glass, soak the sugar cube with orange bitters.

Add a barspoon of soda water and muddle into a paste.

Add the rye and rum and cracked ice and stir.

Strain into a chilled rocks glass rinsed with absinthe.

Express the lemon twist and use as garnish on the rim of the glass.

Another Country

Alex Jump, Death & Co. Denver | Denver

Ingredients

Serving: 1

1 ounce rye, preferably Rittenhouse

3/4 ounce J. Rieger Caffé Amaro

3/4 ounce vermouth di Torino, preferably Cocchi

1 teaspoon carrot eau de vie, preferably Reisetbauer

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled Nick & Nora glass.

 

The Memory Remains**

Seth Freidus, Alden & Harlow | Boston

Ingredients

Serving: 1

1 ounce rye whiskey

1 ounce sweet vermouth (see Editor's Note)

1 ounce Suze gentian liqueur

1 bar spoon smoked cocoa and coffee bean-infused Curaçao (see Editor's Note)

Garnish: rough orange peel

Directions

Combine all ingredients in mixing glass and stir.

Strain over handcut ice into a chilled lowball and garnish.

Editor's Note

Smoked Cocoa and Coffee Bean-Infused Curaçao:
1 bottle Curaçao
1 cup smoked cocoa nibs
1 cup coffee beans

Combine Curaçao, nibs and beans and let infuse for two days. Strain and store.

Sweet Vermouth:
Freidus uses a housemade vermouth that combines trebbiano and nero d'avola fortified with brandy and caramel, with around 20 different herbs, roots, barks and spices macerated into it. For the home bartender, though, he recommends Carpano Antica.

Jamie Boudreau’s Toronto**

Jamie Boudreau | Seattle

Ingredients

Serving: 1

Y-peeled swath of orange peel

1 ounce rye whiskey (100 proof, such as James E. Pepper rye, preferred)

1 ounce high-proof, big-bodied bourbon (such as Pure Kentucky XO)

1/4 ounce Fernet-Branca

1/4 ounce rich simple syrup (2:1, sugar blend to water; Canon uses equal parts Demerara, muscovado and white sugars in the blend)

2 dashes Angostura bitters

Garnish: “burnt” orange peel

Directions

Stir all ingredients with ice.

Strain into a chilled coupe glass.

Twist the orange peel over the top of the drink to express essential oils through a flame, then use the peel to garnish the drink.

Midnight Stroll**

Brandon Lockman, lead bartender at Red Star Tavern in Portland, Oregon

Ingredients

1 1/2 ounces (45ml) rye whiskey

3/4 ounce (22ml) Campari

1/2 ounce (15ml) Amaro Ramazzotti

1/4 ounce (7ml) Pierre Ferrand Dry Curaçao

Dash Peychaud's Bitters

Orange twist, for garnish

Directions

Add rye whiskey, Campari, Ramazzotti, curaçao, and bitters to a rocks glass and add ice. Stir until well chilled, garnish with orange twist, and serve.

Yuzu Cocktail*

Emily Fiffer | Los Angeles

Ingredients

Serving: 1

2 ounces rye, preferably Old Overholt

1 ounce Yuzu Super Juice

3/4 ounce maraschino liqueur, preferably Luxardo

Garnish: brandied cherry, fresh mint sprig

Directions

Combine all ingredients in a shaker and shake with ice.

Strain into a Nick & Nora glass.

Garnish with a cherry and mint.

Michaelmas Term

Al Culliton | Easthampton, Massachusetts

Ingredients

Serving: 1

2 ounces bonded rye whiskey, preferably Rittenhouse

1/4 ounce ruby port, preferably Quinta do Infantado

1/4 ounce crème de cacao, preferably Tempus Fugit

1/4 ounce Amaro Averna

5 drops saline solution or a tiny pinch of salt

Garnish: orange peel and a cherry on a pick; side of 2 ounces of high-quality cola, such as Fever-Tree Distillers Cola (optional)

Directions

Combine all ingredients in a mixing glass, fill with ice, and stir until chilled.

Strain into a double rocks glass over a large ice cube.

Express the orange peel over the drink and garnish with the peel and a cherry.

If using, serve the cola neat in a very small glass on the side.

TJ Smash

TJ Lynch, Mother's Ruin | New York City

Ingredients

Serving: 1

1 1/2 ounces bourbon or rye

3/4 ounce lemon juice

1/2-3/4 ounce simple syrup

8-12 dashes Angostura bitters

Many mint leaves

Garnish: mint

Directions

In a shaker tin, combine all ingredients and shake vigorously with ice.

Double strain into a rocks glass over ice and garnish with tons of mint.

Rattlesnake*

Natasha David | New York City

Ingredients

Serving: 1

2 ounces rye

3/4 ounce lemon juice

3/4 ounce simple syrup

2 dashes absinthe

1 egg white

Garnish: Angostura bitters

Directions

Add all ingredients to a shaker and dry shake, without ice.

Add ice and shake again until chilled.

Fine-strain into a coupe glass.

Garnish with an Angostura bitters swirl.

GIN

Martini**

Ingredients

Serving: 1

2 ounces gin

1 ounce dry vermouth (preferably Dolin)

2 dashes orange bitters

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel.

Editor's Note

This classic is a contentious and sensitive topic with serious Martini drinkers. The way one drinks a Martini is simply a matter of personal preference. This is PUNCH’s suggested standard, but should you prefer a drier Martini, try a 4:1 ratio of gin to vermouth. If a wet Martini is desired, we like Audrey Saunders' Fitty-Fitty, which combines equal parts gin and dry vermouth. A Dirty Martini simply requires a splash of olive juice and a substitution of a good, dry olive (or two) for garnish.

Perfect Martini**

Ingredients

Serving: 1

2 ounces gin

½ ounce dry vermouth (preferably Dolin)

½ ounce sweet vermouth

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel.

Dukes’ Martini

Salvatore Calabrese, Dukes Hotel | London

Ingredients

Serving: 1

3 dashes dry vermouth

4 ounces vodka or gin, such as Aylesbury Duck or Belvedere, or Plymouth, frozen

Garnish: Olive or lemon peel

Directions

Dash vermouth into the frozen mini martini glass, then pour in the vodka or gin. Do not stir.

Garnish with an olive or lemon peel.

Ascot Drive Martini**

David Bayless

Ingredients

2 ounces Reisetbauer gin

1 ounce Monkey 47 gin

1 ounce The Botanist

½ ounces Dolin dry vermouth

2 dashes saline (1:1 salt to water)

Garnish:  lemon peel

Directions

Pre-batch and store in freezer

Serve in chilled coupe with lemon peel

Hawksmoor Freezer Martini

Adapted from Hawksmoor, New York City

Ingredients

3 ounces / 25 ounces Ford’s Gin

0.25 ounces / 2 ounces Dolin Dry Vermouth

0.25 ounces / 2 2 ounces Little City Dry Vermouth

0.5 ounces / 4 ounces filtered water

Olives or lemon twist, to garnish

Directions

Place gin and cocktail glass in freezer at coldest setting, and vermouths and water in refrigerator, for at least 1 hour.

When all elements are as cold as possible, make the drink: In an insulated thermos, combine liquid ingredients. Place thermos in freezer and let chill at least 2 hours.

When ready to serve, remove glass from freezer and pour chilled Martini into glass. If garnishing with olives, serve them in a dish on the side. If using a lemon twist, express it over the surface of the drink and discard.

Fitty-Fitty Martini**

Adapted from Audrey Saunders, Pegu Club | New York City

Ingredients

Serving: 1

1 1/2 ounces gin

1 1/2 ounces dry vermouth (preferably Dolin)

2 dashes orange bitters

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel.

James Bolt’s Martini

James Bolt, The Gin Joint | Charleston

Ingredients

Serving: 1

1 1/2 ounces Junípero Gin

3/4 ounce Big Gin

1/2 ounce Dolin dry vermouth

4 dashes saline tincture (1:1, salt:water)

Garnish: expressed lemon peel

Directions

Combine all ingredients in a mixing glass and express one lemon peel into the mixture.

Add ice and stir for 10 to 15 seconds.

Strain into a coupe and express another lemon peel over the surface of the drink.

Obituary Martini

William Elliott | Brooklyn, New York

Ingredients

Serving: 1

2 3/4 ounces gin, preferably Hayman’s London dry or Thomas Dakin Red Cole

1/2 ounce dry vermouth, preferably Bordiga Extra Dry

6 dashes absinthe, preferably La Muse Verte

Garnish: lemon twist, discarded

Directions

Combine all ingredients in a mixing glass.

Add ice and stir to chill.

Strain into a chilled Martini glass.

Express and discard the lemon twist.

Martinez*

Ingredients

Serving: 1

1 1/2 ounce gin

1 1/2 ounces sweet vermouth

1 teaspoon maraschino liqueur (preferably Luxardo)

2 dashes Angostura bitters

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Gin Blossom**

Julie Reiner, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounces gin, preferably Plymouth

3/4 ounce bianco vermouth, preferably Martini & Rossi

3/4 ounce apricot eau de vie

2 dashes orange bitters

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir to chill.

Strain into a coupe glass and garnish with an expressed lemon peel.

Sakura Martini**

Kenta Goto | Bar Goto | New York

Ingredients

Serving: 1

2 1/2 ounces sake

1 ounce gin

1/4 teaspoon maraschino liqueur, preferably Luxardo

Garnish: salted cherry blossom

Directions

Combine all ingredients in a mixing glass.

Add ice and stir until chilled.

Strain into a glass and garnish with salted cherry blossom.

Beefsteak Martini*

Phil Ward | New York

Ingredients

Serving: 1

2 ounces gin, preferably Plymouth

1 ounce bianco vermouth, preferably Carpano

1 ounce dry vermouth, preferably Dolin

2 shiso leaves

Directions

Combine all ingredients in a mixing glass without ice for about a minute.

Add ice and stir until chilled.

Rub the rim of a coupe or cocktail glass with a shiso leaf and discard.

Strain into the coupe or cocktail glass.

Ford Cocktail*

Adapted from Modern American Drinks by George J. Kappeler, 1895

Ingredients

Serving: 1

1 1/2 ounces Old Tom gin

1 1/2 ounces dry vermouth

4 dashes Bénédictine

4 dashes orange bitters

Garnish: orange twist

Directions

Combine all ingredients in a mixing glass with ice and stirred until chilled.

Strain into a chilled cocktail glass.

Garnish with an orange twist.

Astoria Cocktail

From Robert Simonson

Ingredients

2 ounces dry vermouth, preferably Dolin's

1 ounce Old Tom gin, preferably Hayman's

2 dashes orange bitters

Directions

Stir over ice until chilled. Strain into a chilled coupe. Express a lemon twist over the drink and drop into the glass.

Joy Division*

Phil Ward | Death & Co., New York

Ingredients

2 oz Beefeater London dry gin

1 oz Dolin dry vermouth

1/2 oz Cointreau

3 dashes Vieux Pontarlier Absinthe

Garnish: Lemon twist

Directions

Add all ingredients to a mixing glass and fill with ice.

Stir, and strain into a coupe glass.

Garnish with a lemon twist.

Leap Year Cocktail**

Harry Craddock, The Savoy Cocktail Book, 1930

Ingredients

2 ounces gin

1/2 ounce Grand Marnier

1/2 ounce sweet vermouth

1 dash fresh lemon juice

Directions

Combine all the ingredients in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe. Garnish with a lemon twist.

Fitzgerald**

Ingredients

1.5 ounces gin

1 ounce lemon juice

½ ounce demerara syrup

2 dashes angostura bitters

Directions

Combine all the ingredients in a cocktail shaker half-filled with ice. Shake until chilled, about 15 seconds.

Serve in an old fashioned glass over ice.

Hibiscus Gin Sour 1.0

White Lyan | London, UK

Ingredients

Serving: 1

1 1/2 ounces gin

2 ounces hibiscus syrup (see Editor's Note)

3/4 ounce lime juice

2 dashes Peychaud's bitters

1 bar spoon 10 percent soy lecithin solution (see Editor's Note)

2 tablespoons crushed ice

Directions

Combine all ingredients in a mixing tin and blend with an immersion blender (or shake) until diluted.

Serve in a coupe.

Editor's Note

Hibiscus Syrup:
2 tablespoons dried hibiscus flowers
1 teaspoon chamomile tea
1 1/4 cups boiling water
1 1/4 cups sugar
Add the hibiscus and chamomile to the boiling water and allow it to steep for five minutes. Strain, and add sugar.
Soy Lecithin Solution:
1 1/2 teaspoons soy lecithin granules
1/2 cup boiling water
Add the soy lecithin granules to the boiling water and allow it to steep until fully dissolved, typically a few hours.

Hibiscus Gin Sour 2.0

White Lyan | London, UK

Ingredients

Serving: 1

1 1/2 ounces gin

2 ounces hibiscus syrup (see Editor's Note)

3/4 ounce lime juice

1/4 ounce aquafaba

2 dashes Peychaud's bitters

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe or cocktail glass.

Editor's Note

Hibiscus Syrup:
2 tablespoons dried hibiscus flowers
1 teaspoon chamomile tea
1 1/4 cups boiling water
1 1/4 cups sugar
Add the hibiscus and chamomile to the boiling water and allow it to steep for five minutes. Strain, and add sugar.

Eric Alperin’s Tuxedo No. 2*

Eric Alperin, The Varnish | Los Angeles

Ingredients

Serving: 1

2 ounces gin, preferably Beefeater

3/4 ounce dry vermouth, preferably Dolin

1/4 ounce cherry liqueur, preferably Maraska Maraschino

2 dashes orange bitters (1:1, Fee Brothers West Indian Orange:Regans Orange Bitters No. 6)

absinthe, to rinse

Garnish: lemon twist and brandied cherry

Directions

Combine all ingredients, except absinthe, in a mixing glass over cracked ice and stir until chilled.

Strain into a chilled coupe rinsed or atomized with absinthe.

Express lemon twist, then use as garnish. Finish off with a brandied cherry.

Tuxedo

Ingredients

Serving: 1

2 ounces gin (preferably Plymouth or Beefeater 24)

1 ounce fino sherry (preferably La Ina)

2 dashes Regans' orange bitters

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir well.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Pegu Club**

Ingredients

Serving: 1

2 ounces gin, London dry

3/4 ounce dry Curaçao (preferably Pierre Ferrand)

3/4 ounce lime juice

1 dash Angostura bitters

1 dash orange bitters

Garnish: lime peel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lime peel.

Editor's Note

The Pegu Club is an extremely dry cocktail. If a hint of sweetness is preferred, splash in a dash or two of simple syrup (1:1, sugar:water).

Jasmine*

Paul Harrington, Townhouse | Emeryville, CA

Ingredients

Serving: 1

1 1/2 ounces gin

3/4 ounce fresh lemon juice

1/4 ounce Cointreau

1/4 ounce Campari

Garnish: lemon twist

Directions

Combine all the ingredients except the lemon twist in a cocktail shaker three-quarters filled with ice.

Shake until chilled.

Strain into a chilled cocktail glass.

Garnish with the lemon twist.

Aviation*

Ingredients

Serving: 1

2 ounces gin

1/4 ounce maraschino liqueur (preferably Luxardo)

1/2 ounce lemon juice

1/4 ounce crème de violette (or 1/4 ounce simple syrup)

Garnish: brandied cherry (preferably Luxardo)

Directions

Add all ingredients to a cocktail shaker.

Fill shaker with ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a brandied cherry.

Editor's Note

The Aviation can be a tricky cocktail to balance depending on the type of gin, quality of citrus and sweetness of the crème de violette. PUNCH prefers a mild, full-bodied gin like Plymouth. Don't be shy—test the cocktail before straining and serving to ensure a balanced drink. Adjust with a dash of simple syrup or citrus accordingly.

Bemelmans’ Vesper

Carlos Rivera, Bemelmans Bar | New York City

Ingredients

Serving: 1

2 ounces vodka, preferably Belvedere

2 ounces gin, preferably Bombay Sapphire

1/2 ounce Lillet blanc

Garnish: lemon twist

Directions

Combine all ingredients in a cocktail shaker and shake.

Pour into a Martini glass.

Garnish with a lemon twist.

Vesper*

Ingredients

Serving: 1

3 ounces gin

1 ounce vodka

1/2 - 3/4 ounce Lillet Blanc (or 1/2 ounce Cocchi Americano)

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir well.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel.

Editor's Note

The Vesper is an extremely dry (and heady) cocktail despite Bond’s addition of Lillet. He may have recommended shaking it, but please, do stir. It will maintain the silky texture of an all-spirits drink.

Hanky Panky*

Ingredients

Serving: 1

1 1/2 ounces gin

1 1/2 ounces sweet vermouth

1 bar spoon Fernet Branca

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Negroni*

Ingredients

Serving: 1

1 ounce gin

1 ounce Campari

1 ounce sweet vermouth

Garnish: orange or lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

If on the rocks, strain over ice into a rocks glass. If up, strain into a chilled coupe or cocktail glass.

Garnish with an orange or lemon peel.

Editor's Note

We prefer Negronis with London-style dry gin for its typically citrus-forward flavor. We also like mixing up our sweet vermouth option with things like Cocchi Vermouth di Torino (if you can find it), but classically we prefer Carpano Antica. Both lend the drink a dark, savory complexity that plays well with the bitter tang of Campari.

Dante’s Negroni*

Naren Young, Dante | New York City

Ingredients

Serving: 1

1 ounce gin, preferably Bombay Sapphire

3/4 ounce Campari

3/4 ounce sweet vermouth, preferably Martini & Rossi

Garnish: orange wheel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain over one large ice cube into a rocks glass.

Garnish with an orange wheel.

St. John Frizell’s Negroni**

St. John Frizell, Fort Defiance | Brooklyn

Ingredients

1 1/4 ounces Beefeater gin

1 ounce Carpano Antica Formula vermouth

3/4 ounce Campari

Garnish: orange half-wheel

Directions

Build in a rocks glass with one-inch cubes. Stir until very cold. Top with a fresh cube or two.

Express an orange peel over the glass and discard. Garnish with an orange half-wheel.

Anthony Schmidt’s Negroni

Anthony Schmidt | San Diego

Ingredients

Serving: 1

1 ounce Sipsmith London Dry Gin (or another slightly lower-ABV gin, like Plymouth)

3/4 ounce Cocchi Vermouth di Torino

3/4 ounce Campari

Garnish: lemon twist discarded, half an orange wheel

Directions

Fill a mixing glass with lots of fresh cracked or cube ice.

Add the ingredients and set aside without stirring or agitating.

While the drink waits, prepare a large ice cube for the rocks glass by removing just enough of the bottom four corners to fit snugly in the glass. If using cube ice, simply add the ice fresh from the freezer into the rocks glass.

Return to the mixing glass and stir several times.

Taste to ensure the temperature has dropped sufficiently and the drink has diluted (you're attempting to get just over a 1/2 ounce of dilution from the ice).

From roughly 8 to 12 inches away, express the lemon twist over the surface of the drink. Finish the garnish with half an orange wheel on the side of the glass.

White Negroni**

Ingredients

Serving: 1

1 1/2 ounces gin

3/4 ounce Suze

1 ounce Lillet Blanc

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass if serving up, or over ice into a rocks glass if preferred.

Garnish with a lemon peel.

Frozen Negroni**

Jeffrey Morgenthaler, Clyde Common | Portland

Ingredients

Serving: 1

1 ounce Campari

1 ounce gin

1 ounce sweet vermouth

3/4 ounce simple syrup

juice of one orange

Garnish: orange wheel

Directions

Add all ingredients to a blender.

Add ice (Morgenthaler suggests six ounces, crushed).

Blend until smooth.

Pour into a glass and garnish with an orange wheel.

Editor's Note

Start with less ice; add more as you blend until you've achieved your preferred texture.

Cardinale**

Naren Young, Dante | New York City

Ingredients

Serving: 1

1 ounce gin, preferably Dorothy Parker

3/4 ounce Contratto Bitter

3/4 ounce dry vermouth, preferably Lo-Fi

Garnish: lemon twist, expressed and discarded, and dehydrated lemon peel

Directions

Combine all ingredients in mixing glass with ice.

Stir and strain over ice into etched rocks glass.

Express lemon twist over top and discard. Garnish with dehydrated lemon peel.

Abigail Gullo’s Negroni Sbagliato

Abigail Gullo, Ben Paris | Seattle

Ingredients

Serving: 1

1 ounce Campari

1 ounce L.N. Mattei Cap Corse Rouge Aperitif

2 ounces dry prosecco or cava

Garnish: orange twist

Directions

Combine all ingredients in a double rocks glass over ice.

Stir to integrate.

Garnish with an orange twist.

Bronx*

Ingredients

Serving: 1

1 1/2 ounces gin

1/2 ounce sweet vermouth

1/2 ounce Dolin blanc

3/4 ounce orange juice, fresh

1/4 ounce lemon juice

Garnish: orange peel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Satan’s Whiskers**

A variation on the Bronx that can be made one of two ways—either “straight” with Grand Marnier or “curled” with orange curaçao.

Ingredients

Serving: 1

1/2 ounce gin

1/2 ounce sweet vermouth

1/2 ounce dry vermouth

1/4 ounce Grand Marnier or orange curaçao

1/2 ounce orange juice, fresh

3 dashes orange bitters

Garnish: orange peel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Clover Club**

Julie Reiner, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounces gin (preferably Plymouth)

1/2 ounce dry vermouth (preferably Dolin)

1/2 ounce lemon juice

1/2 ounce raspberry syrup (see Editor's Note)

1/4 ounce egg white

Garnish: 2 or 3 raspberries

Directions

Add all ingredients to a cocktail shaker with ice.

Shake until chilled and strain.

Add the drink back to the tin and shake again, without ice.

Pour the drink into a chilled cocktail glass.

Garnish with skewered raspberries.

Editor's Note

Raspberry Syrup:
1/2 cup fresh raspberries
1 cup sugar
1/2 cup water
1/2 ounce vodka
Smash the raspberries and mix thoroughly with the sugar. Allow them to macerate for 30 minutes. Heat the water to warm (not hot), pour over the fruit mixture and stir until the sugar has dissolved. Strain the mixture through a chinois and fortify with the vodka.
Alternatively, the cocktail can be made by replacing the half ounce of raspberry syrup with a half ounce of simple syrup (1 part sugar to one part water) muddled with 3 to 4 fresh raspberries directly in the shaker.

Corpse Reviver No. 2**

Ingredients

Serving: 1

1 ounce gin

1 ounce Cointreau

1 ounce Lillet, or Cocchi Americano

1 ounce lemon juice

1 dash absinthe

Directions

In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into prepared coupe or cocktail glass.

Garnish with an orange or lemon peel.

Alicia Perry’s Corpse Reviver No. 2**

Alicia Perry, Polite Provisions | San Diego

Ingredients

Serving: 1

1 ounce gin, preferably Plymouth

3/4 ounce Lillet Blanc

3/4 ounce Cointreau

3/4 ounce lemon juice

1/4 ounce simple syrup

pastis, to rinse the glass

Garnish: lemon twist

Directions

Rinse a coupe with pastis and set aside.

Combine all the remaining ingredients in a mixing tin and shake with ice.

Strain into the prepared coupe.

Garnish with a lemon twist.

Sarah Morrissey’s French 75

Sarah Morrissey, Frenchette | New York

Ingredients

Serving: 1

1 1/2 ounces gin, preferably Plymouth

3/4 ounce cane syrup (1:1 cane sugar:water)

1 ounce lemon juice

2 dashes orange bitters

2 ounces sparkling wine

Garnish: thin, spiraled lemon twist

Directions

Combine all ingredients, except the sparkling wine, in a mixing tin and shake with ice.

Strain into a flute.

Top with sparkling wine.

Garnish with a thin, spiraled lemon twist.

Tom Macy’s French 75

Tom Macy, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

1 ounce gin, preferably Tanqueray

1/2 ounce lemon juice

1/4 ounce simple syrup

1/4 ounce rich demerara syrup (2:1, demerara sugar:water)

2 1/2 ounces Champagne, preferably Moet & Chandon Imperial Brut

Garnish: lemon peel

Directions

Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.

Fine strain into a flute or coupe.

Top with Champagne.

Very gently dip a barspoon to the bottom of the glass once or twice to integrate the ingredients, agitating the bubbles at little as possible.

Express the lemon peel over the drink then gently stir with the peel to integrate. Do not discard.

Alaska*

Ingredients

Serving: 1

2 ounces Old Tom gin or London dry gin

1 ounce yellow Chartreuse

2 dashes orange bitters

Directions

Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled, about 15 seconds.

Strain into a chilled coupe. 

Jim Kearns’s Alaska**

Jim Kearns | New York

Ingredients

Serving: 1

2 1/4 ounces Old Tom gin, preferably Hayman’s

3/4 ounce yellow Chartreuse

1 dash orange bitters, preferably Bitter Truth

Garnish: lemon peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe.

Express the lemon peel and use as garnish.

Last Word**

A Prohibition-era, gin-based gem.  Created by Abigail Gullo

Ingredients

Serving: 1

3/4 ounce gin

3/4 ounce green Chartreuse

3/4 ounce lime juice

3/4 ounce maraschino liqueur, preferably Luxardo

Garnish: brandied cherry

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a brandied cherry.

Tom Macy’s Last Word**

Tom Macy, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

1 ounce gin, preferably Tanqueray No. 10

1 ounce maraschino liqueur, preferably Luxardo

1 ounce green Chartreuse

1/2 ounce lime juice

1/2 ounce lemon juice

Garnish: expressed lemon peel

Directions

Combine all ingredients in a mixing tin and shake with ice for about 12 seconds.

Strain into a chilled coupe or cocktail glass.

Express a lemon peel and discard.

Bijou*

Adapted by Dale DeGroff, author of The Essential Cocktail: The Art of Mixing Perfect Drinks

Ingredients

Serving: 1

1 1/2 parts gin, preferably Plymouth Gin

1/2 part sweet vermouth

1/2 part green Chartreuse

1 dash orange bitters

Garnish: 1 lemon twist and 1 maraschino cherry

Directions

Stir the ingredients in a mixing glass filled with ice and strain into a chilled coupette or cocktail glass.

Garnish with the lemon twist and maraschino cherry.

Bijou Blanc

Estelle Bossy | New York City

Ingredients

Serving: 1

1 ounce navy-strength gin, preferably Four Pillars

1 ounce green Chartreuse

1/2 ounce extra-dry vermouth, preferably Bordiga

1/2 ounce bianco vermouth, preferably Bordiga

1/4 ounce Salers

Garnish: lemon peel “flag” (see Editor’s Note)

Directions

Combine all ingredients in a mixing glass with ice.

Stir until chilled.

Strain into a rocks glass over ice.

Garnish with a lemon peel “flag.”

Editor's Note

Cut a lemon peel into a pennant shape, express the oils onto the drink, then attach the peel to a pick to create a “flag” garnish.

Cloister*

Christina Rando, Cure | New Orleans

Ingredients

Serving: 1

1 1/2 ounces gin

1/2 ounce yellow Chartreuse

1/2 ounce    juice

1/4 ounce lemon juice

1/4 ounce simple syrup

Garnish: grapefruit twist

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe.

Garnish with grapefruit twist.

Oxford Comma*

Jeremy Oertel | Brooklyn, NY

Ingredients

Serving: 1

2 ounces gin (preferably Plymouth)

3/4 ounce dry vermouth

1/2 ounce green Chartreuse

1 teaspoon maraschino liqueur

1 dash Bittermens Celery Shrub

Garnish: lemon peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel.

Yellow*

Franck Audoux | Paris

Ingredients

Serving: 1

heavy 3/4 ounce London dry gin

heavy 3/4 ounce Suze

heavy 3/4 ounce yellow Chartreuse

heavy 3/4 ounce lemon juice

Garnish: 2 lemon twists (discarded)

Directions

Combine the ingredients in a cocktail shaker with ice and shake until chilled.

Double-strain into a chilled coupe or cocktail glass.

Express the lemon twists over the surface of the drink and discard.

Toby Cecchini’s Gin and Tonic**

Toby Cecchini, The Long Island Bar | Brooklyn, NY

Ingredients

Serving: 1

3 ounces gin, preferably Tanqueray

8 ounces chilled tonic water, preferably Schweppes

1 lime

Garnish: lime strips

Directions

Cut the lime across the equator and juice each half, setting aside the juice for another use.

Julienne each spent lime hull into thin strips.

Combine the lime strips and gin in a mixing tin and muddle for 20 to 30 seconds.

Pour tonic water into a large, chilled 20-ounce cooler glass over three large, cracked ice cubes.

Strain the gin and lime mixture into the glass over the tonic and ice.

Garnish with the spent lime strips and serve with a straw.

Stir the mixture together before drinking.

Sarah Morrissey’s Gin & Tonic

Sarah Morrissey, Ernesto’s | New York City

Ingredients

Serving: 1

2 ounces gin, preferably Xoriguer Gin de Mahon

5 ounces Fever-Tree Premium Indian Tonic

Lime wedge

Garnish: ice cube with embedded rosemary, juniper berries and lime twist (see Editor’s Note); grapefruit half-moon, lime wheel

Directions

Combine gin and tonic in a goblet over the garnish ice cube.

Squeeze lime wedge, and drop spent wedge into drink.

Garnish with grapefruit half-moon and lime wheel.

Editor's Note

To make the garnish ice cube: Blanch the rosemary in hot water for 25 seconds, then transfer to an ice bath until chilled. Drop the lime peels and juniper berries into a large silicone mold. Add rosemary, positioning it so some of the leaves are above the mold. Fill with water and freeze. Allow the cubes to temper before popping them out of the mold.

Two Island Gin & Tonic**

Julia Momosé, Creative Director | Chicago, Illinois

Ingredients

Serving: 1

1 1/2 ounces The Botanist Islay Dry Gin

1/2 ounce Tsukasabotan Yamayuzu Shibori (yuzu-shu, or yuzu sake)

Top Note Indian Tonic, to top

Pinch of Maldon sea salt

Garnish: mint sprig

Directions

Fill a highball glass with ice and stir to chill. Strain off the melted water.

Pour gin and yuzu-shu over the ice.

Stir to chill, then top with the tonic water.

Finish with a pinch of salt.

Garnish with a mint sprig.

Tart Gin & Tonic

Marshall Minaya, Valerie | New York City

Ingredients

Serving: 1

1 1/2 ounces Suntory Roku Gin

1/2 ounce Suze

4 dashes The Japanese Bitters yuzu bitters

6 ounces Thomas Henry Bitter Lemon tonic

Garnish: shiso leaves

Directions

Add gin, Suze and bitters to a goblet filled with ice.

Pour tonic into goblet. (Valerie typically leaves the remainder of the small bottle for guests to sample, if desired.)

Garnish with shiso leaves.

Insanely Good Gin & Tonic

Chaim Dauermann, Up & Up | New York City

Ingredients

Serving: 1

1 1/2 ounces gin, preferably Brooklyn

1/2 ounce Suze

1/4 ounce lime cordial (see Editor's Note), or lime juice

1 dash Angostura bitters

tonic, to top (preferably Q)

Garnish: lime wheel

Directions

Add gin, Suze, lime cordial and bitters to a chilled Collins glass.

Top with ice and tonic.

Garnish with a lime wheel

Editor’s Note

Lime Cordial:

peels of 16 limes

12 ounces lime juice

8 ounces Peruvian pisco (unaged)

2 1/2 cups sugar

Combine the pisco with the peels of eight limes and cover tightly. In a separate container, combine one cup of sugar with the rest of the lime peels and cover tightly. Shake the mixture until the peels are coated and the sugar is evenly distributed. Let the two mixtures sit for 24 hours at room temperature. Combine the pisco mixture with the sugar mixture and add the lime juice. Remove most of the peels before adding the rest of the sugar. Stir until the sugar is completely dissolved. Pour through a fine strainer to remove remaining peels and other debris. Store in refrigerator for up to two months.

Gin Sonic

Yasuhiro Kawakubo | Tokyo

Ingredients

Serving: 1

1 ounce gin

2 1/2 ounces soda water

heavy 1/2 ounce tonic water

Garnish: lime wedge

Directions

Add gin to a Collins glass with ice.

Top with soda water and tonic water.

Garnish with a lime wedge.

Lucien Gaudin**

Ingredients

1 ounce gin

1/2 ounce Campari

1/2 ounce orange liqueur, such as Cointreau, Pierre Ferrand Triple Sec, or Grand Marnier

1/2 ounce dry vermouth

Garnish:  orange twist

Directions

Add the gin, red bitters, orange liqueur, and vermouth to a cocktail mixing glass. Fill two-thirds with ice.

Stir until well-chilled, about 15 seconds. Strain into a chilled cocktail glass or coupe.

Gimlet

The classic combination of gin, lime juice, sugar and water.

Ingredients

Serving: 1

2 parts navy strength gin, preferably Plymouth Gin Navy Strength

1 part lime juice

1/2 part sugar syrup

Garnish: lime wheel

Directions

Combine the liquid ingredients in a cocktail shaker filled with ice and shake vigorously.

Serve in a lowball glass over cubed or hand-cut ice.

Garnish with the lime wheel.

Tom Macy’s Gimlet**

Tom Macy, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

2 ounces gin, preferably Tanqueray

1/2 ounce lime juice

3/4 ounce simple syrup

2 lime "eighths"

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe or cocktail glass.

Basil Gimlet

Greg Lindgren, Rye | San Francisco

Ingredients

Serving: 1

2 ounces gin, preferably Junipero

1 ounce lime juice

1/2 ounce simple syrup

5 basil leaves

Garnish: basil leaf

Directions

Muddle the basil leaves in the bottom of a cocktail shaker.

Add all other ingredients and ice.

Shake until chilled, about 15 seconds.

Fine strain into a chilled coupe and garnish with a basil leaf.

Midnight Fizz**

Rebekah Peppler

Ingredients

2 ounces dry gin

¾ ounce fresh lime juice

½ ounce simple syrup

½ ounce orange liqueur, such as Pierre Ferrand Dry Curaçao, Cointreau or triple sec

1 egg white

Ice

Soda water, chilled

Directions

In a shaker, combine the gin, lime juice, simple syrup, orange liqueur and egg white. Cover and shake vigorously for 10 seconds. Add ice to the shaker, cover again and shake vigorously until chilled and well frothed, about 10 to 15 seconds more. Double-strain into a small Collins or fizz glass without ice and top with soda water. Serve immediately.

Sawyer**

Don Lee | New York

Ingredients

Serving: 1

2 ounces gin (preferably Beefeater)

1/2 ounce lime juice

1/2 ounce simple syrup (1:1, sugar:water)

14 dashes Angostura bitters

7 dashes Peychaud's bitters

7 dashes orange bitters (preferably equal parts Fee Brothers West Indian Orange Bitters and Regans’ Orange Bitters No. 6)

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake.

Strain into a chilled rocks glass.

Gin-Gin Mule

Adapted from A Proper Drink by Robert Simonson

Ingredients

Serving: 1

3/4 ounce fresh lime juice

1 ounce simple syrup

6 sprigs of mint, some leaves reserved for garnish

1 1/2 ounces Tanqueray gin

1 ounce ginger beer

Garnish: mint leaves

Directions

Combine the lime juice, syrup and mint in a mixing glass and muddle.

Add the gin and ginger beer and ice and shake well.

Strain into a highball glass filled with ice.

Garnish with mint leaves

Gin Rickey**

Ingredients

Serving: 1

4 parts soda water

1 1/2 parts gin, preferably Plymouth Gin

1/2 part lime juice

Garnish: lime wheel

Directions

Pour the liquid ingredients into a highball glass over cubed or hand-cut ice.

Garnish with the lime wheel.

Gin Basil Smash

Joerg Meyer, Le Lion | Hamburg, Germany

Ingredients

Serving: 1

2 ounces gin, preferably Rutte Celery Gin

1 ounce lemon juice

3/4 ounce simple syrup

Basil leaves

Garnish: basil leaves

Directions

Muddle basil leaves in a shaker tin.

Add remaining ingredients and ice and shake until chilled.

Double strain into a rocks glass filled with ice.

Garnish with basil leaves.

Bar Tonique’s Ramos Gin Fizz**

Mark Schettler, Bar Tonique | New Orleans

Ingredients

Serving: 1

3/4 ounce citrus juice (1:1, lemon juice:lime juice)

1 egg white

1 1/2 ounces Old Tom gin, preferably Hayman's

3/4 ounce triple sec, preferably Luxardo Triplum

3/4 ounce demerara syrup (1:1, demerara sugar:water)

3/4 ounce heavy cream

soda water, to top

3 drops orange flower water

Directions

Combine all ingredients except the orange flower water in a shaker tin with ice.

Shake until well chilled.

Strain the drink between the two halves of the shaker tin to remove the ice, then shake again for five minutes without ice until thick and emulsified.

Pour the drink into a Collins glass and set aside until the meringue has separated from the liquid beneath, about five minutes.

Place a barspoon into the middle of the drink and carefully pour soda water along the spoon (so as not to deflate the meringue) until the meringue has risen above the rim of the glass.

Top with three drops of orange flower water.

Maison Premiere’s Ramos Gin Fizz

Maison Premiere | Brooklyn, New York

Ingredients

Serving: 1

2 ounces Plymouth gin

3/4 ounce simple syrup, (1:1, sugar to water)

1/2 ounce lemon juice

1/2 ounce lime juice

1 egg white

6 drops orange flower water

3 drops vanilla extract

3 dashes orange bitters

3/4 ounce heavy cream, preferably Ronnybrook Farm

soda water, to top

Garnish: lemon twist (discarded)

Directions

Combine all ingredients except the cream in a Boston tin and dry shake.

Add heavy cream with one large and one small ice cube and shake until ice is dissolved.

Pour into a Collins glass and place the glass in the freezer to settle.

Poke the surface with a straw, then pour soda through the hole until the drink rises above the rim of the glass.

Express a lemon twist over the drink, and discard.

Abigail Gullo’s Ramos Gin Fizz

Ben Paris | Seattle

Ingredients

Serving: 1

2 ounces Hayman's Old Tom gin

2 ounces heavy cream

1 ounce simple syrup, (1:1, sugar to water)

1/2 ounce lime juice

1/2 ounce lemon juice

1 egg white

3 dashes orange flower water

1 dash pure vanilla extract

2 ounces club soda

Garnish: orange twist (discarded)

Directions

Place a Collins glass in the freezer.

Add all ingredients except club soda to a mixing tin and dry shake.

Add three Kold-Draft cubes to the tin, then shake until the cubes are dissolved.

Remove the Collins glass from the freezer and add two fingers (approximately 2 ounces) of fresh club soda to the glass.

Pour the cocktail high and slow in a thin, solid stream into the glass. Let the meringue settle, then slowly add more mixture until the head pops over the lip of the glass without spilling. A final rinse of the tin with a splash of soda water to top is allowed if there is room and the structure is stable.

Gently express an orange peel over the glass and discard the peel. Serve with a straw.

Brand Blue Fizz

Ingredients

60ml (2 oz) gin

30ml (1 oz) Double Cream

20ml (2/3 oz) Vanilla Sugar Syrup

20ml (2/3 oz) Egg White

15ml (1/2 oz) Lemon Juice

15ml (1/2 oz) Lime Juice

10ml (1/3 oz) Blue Curacao

Soda water

Directions

Pour all the ingredients except the soda water into a shaker tin.

Seal and shake for 15 seconds without any ice.

Open the shaker and add cubed ice and shake again for 1-2 minutes.

The longer shake is important to cool the drink as it is served without ice.

It also gives you a great looking foam.

Pour a little soda water into an empty Collins Glass, about 10-15ml.

Strain the drink into the Collins Glass and leave to sit for 20-30 seconds, top up with Soda Water, allowing the foam head to rise up and sit above the rim of the glass.

Garnish with a re-cyclable / re-useable straw.

The foam head should be strong enough to hold the straw straight without it resting on the rim of the glass.

Mid-Morning Fizz*

Adapted from Speakeasy by Jason Kosmas and Dushan Zaric

Ingredients

Serving: 1

1 ounce soda water

1/2 ounce green Chartreuse

1 3/4 ounce gin, 100 proof

1 ounce lemon juice

3/4 ounce simple syrup (1:1, sugar:water)

5 drops orange blossom water

1 egg white

Garnish: orange half-wheel

Directions

Pour the Chartreuse into the bottom of a Collins glass.

Fill with large cold ice cubes and add the soda. Place glass in the freezer.

Add gin, lemon juice, simple syrup, orange blossom water and egg white in a mixing glass.

Add ice and shake vigorously to make sure the cocktail has sufficient texture and frothiness.

Remove Collins glass from the freezer, and to achieve a layered effect, strain carefully over the chilled Chartreuse mixture.

Garnish with an orange wheel.

Bee’s Knees*

Ingredients

Serving: 1

2 ounces gin

3/4 ounce lemon juice

3/4 ounce honey syrup (2:1, honey: water, see Editor's Note)

Garnish: lemon peel or lemon wheel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon peel or lemon wheel.

Editor's Note

To make honey syrup, combine 2 parts honey with 1 part hot water in a jar or bowl. Shake or stir to dissolve.

Remember the Alimony*

Dan Greenbaum, Diamond Reef | Brooklyn, NY

Ingredients

Serving: 1

1 1/4 ounces fino sherry

1 1/4 ounces Cynar

3/4 ounce Beefeater gin

Garnish: orange twist

Directions

Combine all the ingredients except the orange twist in a rocks glass filled with one large piece of ice.

Stir until chilled, about 30 seconds.

Express an orange twist over the drink and drop into the glass. 

Chauncey*

Frank Caiafa | New York

Ingredients

Serving: 1

3/4 ounce gin, preferably Bowling & Burch

3/4 ounce Cognac, preferably H by Hine

3/4 ounce rye, preferably Ragtime Rye cask strength

3/4 ounce sweet vermouth, preferably Martini & Rossi

2 dashes orange bitters, preferably Regans'

Garnish: lemon or orange twist

Directions

Combine all ingredients in a mixing glass with ice.

Stir until chilled.

Strain into a chilled cocktail glass.

Garnish with a lemon or orange twist.

Fairbanks Loan No. 2*

Brian Kane, The International | Philadelphia

Ingredients

Serving: 1

3/4 ounce gin, preferably Beefeater

3/4 ounce Stiggins' Fancy Plantation Pineapple Rum

1/2 ounce Lilletperitif, (see Editor's Note)

1/4 ounce honey syrup, (1:1, honey:water)

1/4 ounce lemon juice

1/4 ounce lime juice

Garnish: lemon twist

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon twist.

Editor's Note

Lilletperitif:
1 ounce Lillet
1/2 ounce Cynar
1/4 ounce Campari
Combine all ingredients in a mixing glass and stir to combine.

Twentieth Century

Adapted from the Café Royal Cocktail Book (1937) by William J. Tarling

Ingredients

Serving: 1

1 1/2 ounces gin

1/2 ounces crème de cacao

3/4 ounce Lillet

3/4 ounce lemon juice

Garnish: lemon peel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Shady Lane*

Adapted from Bitters by Brad Thomas Parsons

Ingredients

Serving: 1

1/2 ounce blackberry-lime syrup

3 shiso leaves

3 blackberries

1 1/2 ounces gin

3/4 ounce Lillet Rouge

1/2 ounce lime juice

2 dashes lime bitters (Scrappy's)

soda water

Garnish: shiso leaf and 3 blackberries

Directions

Muddle the syrup, shiso leaves and blackberries in the bottom of a shaker.

Fill with ice, then add the gin, Lillet, lime juice and bitters.

Shake until well chilled, then strain into a chilled rocks glass filled with cracked ice and top with soda water.

Garnish with the shiso leaf and blackberries.

Yuzu Drop

1.5 oz Japanese gin or vodka

0.75 oz yuzu juice

0.75 oz Curacao or triple sec

Start by chilling a martini glass or coupe. Once it’s icy-cold, empty any water or ice. Then wipe the rim with yuzu. And finally, dip the rim into sugar.

I only coat half the rim. And I also avoid getting the sugar on the inside. But to each their own.

Next, combine all of the ingredients into a shaker with ice. Hard shake and double strain into the chilled glass.

Finally, finish the drink with a yuzu wheel, swath, or twist.

The Saturn**

Garret Richard | New York City

Ingredients

Serving: 1

1 1/2 ounces gin, preferably Jensen's

1/2 ounce lemon juice

1/2 ounce orgeat, preferably Latitude 29

1/4 ounce passion fruit purée

1/4 ounce Velvet Falernum

8 ounces crushed ice

Garnish: a lime twist wrapped around a cherry, secured with toothpick.

Directions

Combine all ingredients in a blender with eight ounces of crushed ice.

Flash blend and pour into a rocks glass filled with ice.

Garnish with a lime twist wrapped around a cherry, secured with toothpick.

Rubicon*

Ingredients

1 fresh rosemary sprig

0.5 oz green Chartreuse

2 oz gin

0.5 oz Maraschino liqueur

0.5 oz fresh lemon juice

Directions

Start by adding the rosemary sprig to a glass and pour the green Chartreuse over it. Leave it there while you shake the other ingredients with ice. Returning to the glass, swirl the Chartreuse and then light it and let it flame for a few seconds. Then double strain the actual cocktail into the glass and top up with crushed ice.

Army & Navy**

Punch | New York City

Ingredients

Serving: 1

2 ounces gin

3/4 ounce lemon juice

3/4 ounce orgeat

1 dash Angostura bitters

Directions

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Improved Genever Cocktail

Troy Sidle, ZZ's Clam Bar | New York

Ingredients

Serving: 1

2 1/2 ounces genever, preferably Genvieve

1/4 ounce green Chartreuse

1 barspoon maraschino liqueur, preferably Luxardo

1 barspoon demerara syrup

3 dashes Peychaud's bitters

2 dashes Angostura bitters

Garnish: orange peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with an orange peel.

Holland Gin Cocktail

Erik Adkins, The Slanted Door | San Francisco

Ingredients

Serving: 1

2 ounces genever, preferably Bols

1 barspoon gum syrup, preferably Small Hands Food

1 barspoon Curaçao, preferably Grand Marnier

1 dash orange bitters

Garnish: grapefruit peel

Directions

Combine all ingredients in a mixing glass and stir with ice.

Strain into a double Old-Fashioned glass over a large ice cube.

Garish with a grapefruit peel.

COGNAC

Sidecar

Ingredients

Serving: 1

2 ounces Cognac (VS or VSOP)

3/4 ounce Cointreau

3/4 ounce lemon juice

Garnish: orange peel

Directions

Prepare a coupe or cocktail glass ahead of time with a sugar rim (optional).

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into prepared coupe or cocktail glass.

Garnish with an orange peel.

Luxury Sidecar*

Bemelmans Bar | New York City

Ingredients

Serving: 1

1 1/2 ounces cognac, preferably Martell Cordon Bleu

3/4 ounce Calvados

3/4 ounce triple sec, preferably Cointreau

2 ounces lemon juice

1 ounce simple syrup

Garnish: lemon twist

Directions

Combine all ingredients in a cocktail shaker and shake vigorously.

Pour into a Martini glass lined with sugar.

Garnish with a lemon twist.

Joaquín Simó’s Sidecar**

Joaquín Simó, Pouring Ribbons | New York

Ingredients

Serving: 1

2 ounces Cognac, preferably Pierre Ferrand 1840

3/4 ounce Curaçao, preferably Pierre Ferrand Dry Curaçao

3/4 ounce lemon juice

1 teaspoon rich demerara syrup (2:1, demerara sugar:water)

Garnish: orange peel

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe or cocktail glass.

Garnish with an orange peel.

Chip Tyndale’s Sidecar

Chip Tyndale, Dutch Kills | New York

Ingredients

Serving: 1

2 ounces Remy Martin VSOP cognac

3/4 ounce Cointreau

3/4 ounce lemon

1 teaspoon demerara syrup (2:1, demerara sugar:water)

Garnish: orange twist

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe.

Garnish with orange twist.

Brandy Crusta**

Chris Hannah, Arnaud's French 75 | New Orleans

Ingredients

Serving: 1

1 3/4 ounces Cognac

3/4 ounce lemon juice

1/2 ounce orange Curaçao

1/4 ounce maraschino liqueur

2 dashes Angostura

Garnish: sugar-rimmed glass, peel of half a lemon

Directions

Add all ingredients to a cocktail shaker over ice.

Shake and strain into a sugar-rimmed cocktail glass.

Garnish with the peel of half a lemon.

Sugar-rimmed glass:

Ingredients

super fine sugar

1 lemon or orange (depending on the desired flavor)

Directions

Pour sugar onto a small plate.

To cut a wheel of citrus, cut a lemon or orange in half horizontally (not from pole to pole, but right down the middle).

Cut a 1/4 inch wheel from one half of the cut piece of citrus, and then halve to create a half-wheel.

Holding a coupe or rocks glass upside down to avoid juice running down the glass, run the citrus slice carefully around half of the glass's outside rim to moisten.

Instead of dropping the glass straight into the sugar, press the moistened outside rim into the plate of sugar.

Gently shake off any excess.

Let harden at room temperature, and when set, place in the freezer to chill until cocktail hour.

Chris Hannah’s French 75*

Ingredients

Serving: 1

1/3 ounce lemon juice

1/4 ounce simple syrup (1:1, sugar:water)

1 1/4 ounces Cognac, preferably Courvoisier VS

2 1/4 ounces brut Champagne, preferably Moët & Chandon Impérial

Garnish: lemon peel

Directions

Combine the first three ingredients in a mixing tin and shake with ice.

Strain into a tulip Champagne glass.

Top with Champagne.

Garnish with a lemon peel.

Tim Miner’s French 75

Tim Miner, The Long Island Bar | Brooklyn, NY

Ingredients

Serving: 1

1 ounce Cognac, preferably H by Hine

1/2 ounce simple syrup

1/2 ounce lemon juice

Champagne, to top (preferably Louis Roederer Brut Premier)

Garnish: lemon twist, discarded

Directions

Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.

Strain into a flute.

Top with Champagne.

Express the lemon peel and discard.

French Manhattan*

From Drinking French: The Iconic Cocktails, Aperitifs, and Café Traditions of France, with 100 Recipes, by David Lebovitz

Ingredients

Serving: 1

1 1/2 ounces Cognac

1 1/2 ounces sweet vermouth

1/4 ounce Grand Marnier or Cointreau

1 dash orange bitters or Angostura bitters

Garnish: candied amarena cherry or maraschino cherry  

Directions

Add the Cognac, sweet vermouth, Grand Mariner, and Bitters to a cocktail mixing glass.

Add ice and stir until well chilled.

Strain into a chilled coupe glass.

Garnish with the cherry.

William Elliott’s Stinger

William Elliott, Sauvage | Brooklyn, NY

Ingredients

Serving: 1

1 3/4 ounces Cognac, preferably Gourry de Chadeville overproof

3/4 ounce créme de menthe, preferably Giffard Menthe-Pastille

1 dash absinthe, preferably Germain-Robin

Garnish: lemon peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe over a large piece of ice.

Express a lemon peel over the surface of the drink and discard.

Burnt Fuselage*

Ingredients

1 oz Cognac

1 oz Grand Marnier or Dry Curaçao

1 oz dry vermouth

Garnish:  lemon or orange twist

Directions

Stir all ingredients with ice in a mixing glass. 

Strain into a chilled coupe glass.

Garnish with lemon or orange twist

Ce Soir**

Nicole Lebedevitch, The Hawthorne | Boston

Ingredients

Serving: 1

2 ounces Cognac, preferably Pierre Ferrand 1840

3/4 ounce Cynar

1/2 ounce yellow Chartreuse

1 dash Angostura bitters

1 dash Regans' Orange Bitters No. 6

Garnish: expressed lemon peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Express the lemon peel and discard.

Widow’s Kiss**

Deke Dunne | Washington, D.C.

Ingredients

Serving: 1

1 ounce apple brandy, preferably Republic Restoratives Chapman’s Apple Brandy

3/4 ounce VSOP Cognac, preferably Rémy Martin

scant 1/4 ounce yellow Chartreuse

scant 1/4 ounce Bénédictine

2 dashes Angostura bitters

Directions

Combine all ingredients in a mixing glass.

Add ice and stir to chill.

Strain into a chilled Nick & Nora glass.

Montgomery Smith

Nate Dumas, PDT | New York City

Ingredients

Serving: 1

2 ounces Cognac

1/2 ounce Bénédictine

1/4 ounce Fernet-Branca

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon twist.

Jimmie Roosevelt

Charles H. Baker Jr., The Gentleman’s Companion, 1939; version by Audrey Saunders from opening 2005 menu at Pegu Club.

1 1/2 ounces Cognac

1 lump of sugar

Angostura bitters

2 ounces Champagne

1/4 ounce green Chartreuse

2-1 Demerara Syrup (two parts sugar, one part water)

Rinse a large Champagne glass with the demerara syrup. Place Angostura-soaked sugar cube into glass. Add 3 cracked Kold-draft ice cubes (or equivalent) on top. Pour Cognac over that, and top with champagne. Drizzle a barspoon of Green chartreuse on top. No garnish.

Brandy Old-Fashioned*

Robert Simonson, 2024

Ingredients

2 ounces domestic brandy, such as Korbel or Christian Brothers

1 sugar cube

3-4 dashes Angostura bitters

Orange slice and cherry for muddling

7-Up/Sprite or Squirt or Soda Water

Various garnishes, included orange slice and cherry; olives; pickled mushrooms; pickled Brussels sprouts

Directions

Place the sugar cube at the bottom of an Old-Fashioned glass. Wet with bitters and a barspoon of soda water. Muddle until sugar is dissolved. Add orange slice and cherry. Muddle gently. Add brandy. Stir briefly. Add ice. Stir until chilled, about 10 seconds.

If the Brandy Old-Fashioned is ordered “sweet,” top with a splash of 7-Up or Sprite. If it is ordered “sour,” top with a splash of Squirt. If it is ordered “press,” top with a combination of 7-Up/Sprite and soda water.

Garish with either an additional cherry and orange slice, olives, pickled mushrooms or pickled Brussels sprouts, depending on preference.

SCOTCH

Tom Macy’s Rob Roy*

Tom Macy, Clover Club | Brooklyn, NY

Ingredients

Serving: 1

2 ounces Scotch, preferably Highland Park 12

1 ounce sweet vermouth, preferably Carpano Antica

2 dashes Angostura bitters

Garnish: Luxardo cherry

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe.

Garnish with a Luxardo cherry.

Penicillin**

Ingredients

Serving: 1

2 ounces blended Scotch, such as Famous Grouse

3/4 ounce honey-ginger syrup (see Editor's Note)

3/4 ounce fresh lemon juice

1/4 ounce Islay single-malt Scotch, preferably Laphroaig 10YO

Garnish: candied ginger

Directions

Combine the blended Scotch with the honey-ginger syrup and lemon juice in a cocktail shaker three-quarters filled with ice.

Shake until chilled.

Strain into a rocks glass filled with one large cube.

Top with the Islay Scotch and garnish with candied ginger.

Editor's Note

Honey-Ginger Syrup:
Combine 1 cup of honey with one 6-inch peeled and sliced piece of ginger root with 1 cup of water in a small pot and bring to a boil. Reduce the heat and simmer for 5 minutes. Refrigerate overnight, then strain, discarding the solids.

Amoxicillin

Chris Yamka | Seattle

Ingredients

Serving: 1

2 ounces blended Scotch

1/2 ounce yellow Chartreuse

1/4 ounce ginger syrup (2:1, sugar:ginger juice)

3/4 ounce lemon juice, triple strained

peated Scotch, in an atomizer

Garnish: lemon wheel

Directions

Combine all ingredients, except the peated Scotch, in a mixing tin and shake with ice.

Strain into a rocks glass over ice.

Finish with six sprays of peated Scotch from an atomizer.

Garnish with a lemon wheel.

Nova Scotia**

Tom Walker | New York

Ingredients

Serving: 1

2 ounces Scotch, preferably Highland single malt

1/4 ounce yellow Chartreuse

2 dashes orange bitters

Garnish: lemon twist, orange twist

Directions

Combine all ingredients in a rocks glass over a large ice cube.

Stir five to six times to integrate.

Garnish with a lemon and an orange twist.

Flannel Shirt**

Jeffrey Morgenthaler | Portland, Oregon

Ingredients

Serving: 1

1 3/4 ounces Scotch

1 1/2 ounces apple cider

1/2 ounce Averna

1/4 ounce lemon juice

1 teaspoon demerara syrup (2:1, demerara sugar:water)

1/2 teaspoon St. Elizabeth Allspice Dram

2 dashes Angostura bitters

Garnish: orange peel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a rocks glass over ice.

Garnish with an orange peel.

TJ Vytlacil’s Blood & Sand**

TJ Vytlacil | St. Louis

Ingredients

Serving: 1

1 ounce Scotch, preferably Famous Grouse

1 ounce fresh-squeezed orange juice

1 ounce Cherry Heering (1/2 oz maraschino liqueur and 1/2 oz amaro CioCiaro)

1 ounce sweet vermouth, preferably Dolin Vermouth de Chambéry Rouge

Garnish: flamed orange coin

Directions

Combine all ingredients in a cocktail shaker with ice and vigorously shake.

Strain into a coupe glass.

Garnish with a flamed orange coin.

Al Sotack’s Brainstorm**

Al Sotack | Brooklyn, New York

Ingredients

Serving: 1

2 ounces Irish whiskey

1/2 ounce dry vermouth, preferably Dolin

1/2 ounce Bénédictine

Garnish: lemon twist (discarded)

Directions

Combine all ingredients in a mixing glass.

Add ice and stir to chill.

Strain into a chilled coupe.

Express a lemon twist over the drink, then discard the peel.

French Connection**

Tommy Klus, La Moule | Portland, OR

Ingredients

Serving: 1

1 ounce peated Scotch, preferably Highland Park 12 Year Old

3/4 ounce sweet vermouth, preferably Carpano Antica or Cocchi Vermouth Di Torino

3/4 ounce Avèze

Garnish: expressed orange peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with an expressed orange peel.

Morning Glory Fizz

Ingredients

Serving: 1

2 ounces Scotch (preferably blended)

1/2 ounce lemon juice

1/2 ounce lime juice

1/2 ounce simple syrup (1:1, sugar:water)

1 egg white

3-4 dashes absinthe

soda, to top

Garnish: orange peel or orange wheel.

Directions

Add all ingredients to a cocktail shaker.

Shake without ice.

Add ice and shake until well-chilled and top up with soda.

Garnish with an orange peel or orange wheel.

Bar Goto Highball**

Kenta Goto Bar Goto | New York

Ingredients

Serving: 1

1 1/4 ounces chilled Japanese whiskey, preferably Suntory Whisky Toki

4 ounces soda water, preferably Schweppes

Directions

Combine all ingredients in a highball glass over ice.

Engawa’s Japanese Highball**

Washu Bar Engawa | Kaga, Japan

Ingredients

Serving: 1

1 1/2 ounces Japanese whiskey, chilled in the freezer

3 or 4 ounces cold seltzer

clear cracked ice

Directions

Carefully stack large chunks of cracked ice into a tower; fill the glass but allow room for a barspoon to slide down the side.

Carefully pour the whiskey into the glass so it doesn’t touch the top of the ice.

Pour soda in the same manner, to within 1/4 inch of the top of the glass.

Insert the barspoon down the side of the glass and under the stack of ice.

Wiggle the spoon up and down to incorporate the whiskey and soda. Stir in a circle several times.

Swizzle the barspoon up out of the glass so that the soda froths, making an appealing head on the drink. Serve immediately.

Drifter**

ABV | San Francisco

Ingredients

Serving: 1

1 1/2 ounce Japanese whisky, preferably Suntory Toki Japanese Whisky

3/4 ounce blanc vermouth, preferably Dolin Blanc Vermouth

1/2 ounce Amaro Nonino

3 dashes Peychaud's bitters

Garnish: grapefruit twist

Directions

Add all ingredients to a mixing glass with ice and stir gently.

Strain into a double rocks glass over a large ice cube.

Garnish with a grapefruit twist.

The Barrymore Cocktail*

Kenneth McCoy, The Rum House | New York

Ingredients

Serving: 1

2 ounces Scotch, preferably Bruichladdich The Classic Laddie

1/2 ounce peated whisky, preferably Compass Box The Peat Monster

1/2 ounce Ramazzotti amaro

1 barspoon green Chartreuse

Garnish: Expressed and discarded orange twist

Directions

In a mixing glass, stir first three ingredients with ice.

Swirl Chartreuse in a coupe glass, using enough to generously coat the interior. Use a long-handled match to set the liqueur on fire. Swirl the liqueur in the glass for a few seconds. Strain the contents of the mixing glass over the flame to extinguish.

Twist orange peel over the drink to express the essential oils. Discard the peel.

Old Grampian**

Isaac Shumway, Tosca Café | San Francisco, CA

Ingredients

Serving: 1

1 1/2 ounces scotch (preferably Bank Note)

1/2 ounce Lagavulin 12 yr

1 bar spoon honey syrup (2:1, honey:water)

2 dashes Angostura bitters

1 dash orange bitters

1 orange peel, large

Garnish: orange peel

Directions

Add honey syrup, bitters and scotch to a rocks glass.

Squeeze the orange peel over the glass to release oils and rub the peel around the inside of the glass. Set aside.

Add a large piece of ice and stir briefly.

Garnish with the orange peel.

House No. 3

Vince Bright, Lost Lake | Chicago

Ingredients

Serving: 1

1 ounce scotch, preferably Bank Note

1/2 ounce amontillado sherry, preferably Lustau

1/2 ounce manzanilla sherry, preferably Lustau

1/2 ounce dry vermouth, preferably Dolin

1/2 ounce blanc vermouth, preferably Dolin

2 dashes Angostura bitters 

1 dash orange bitters 

1 teaspoon coconut water syrup (see Editor’s Note)

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe.

Editor's Note

Coconut Water Syrup:
1 cup coconut water
1 cup sugar
Combine the sugar and coconut water in a saucepan over medium heat and stir until sugar has fully dissolved.

Pantheon**

Daisuke Ito | Tokyo

Ingredients

Serving: 1

1 ounce Scotch whisky

1/2 ounce Bénédictine

1/2 ounce lemon juice

Directions

Combine the ingredients with ice in a cocktail shaker.

Shake vigorously, and strain into a cocktail glass.

Trader Vic’s Sour

Jelani Johnson | New York

Ingredients

Serving: 1

2 ounces Scotch, bourbon, or brandy

3/4 ounce lemon juice

1/2 ounce orgeat

1/4 ounce simple syrup

Garnish: orchid, flag, or other fruit garnish

Directions

Combine all the ingredients in a cocktail shaker.

Add ice and shake until chilled, about 10 seconds.

Strain into a double rocks glass filled with ice.

Garnish with an orchid and a flag.

MEZCAL & TEQUILA

Employees Only’s Mezcal Margarita**

Ingredients

Serving: 1

2 ounces mezcal

1 ounce lime juice

1/2 ounce agave nectar

1/2 ounce Cointreau

Directions

Add all ingredients to a shaker, and add ice.

Shake until chilled and strain into ice-filled tumbler glass.

Phil Ward’s Margarita**

Phil Ward, The Long Island Bar | Brooklyn, NY

Ingredients

Serving: 1

2 ounces tequila, preferably Siete Leguas Blanco

1 ounce Cointreau

3/4 ounce lime juice

Garnish: salt rim

Directions

Rim a rocks glass with salt and set aside.

Combine all ingredients in a mixing tin and shake with ice.

Strain into the rocks glass over ice.

Lonesome Rose’s Classic Margarita**

Paul McGee, Lonesome Rose | Chicago

Ingredients

Serving: 1

2 ounces blanco tequila

1/4 ounce Pierre Ferrand Dry Curaçao

1/4 ounce Combier Liqueur d'Orange

1/4 ounce Petite Canne Sugar Cane Syrup

1/4 ounce agave nectar

1 ounce lime juice

1 lime hull

Directions

Combine all ingredients in a mixing tin and shake with ice.

Pour contents, including ice and hull, into a large rocks glass.

Top with crushed ice or pebbled ice.

Tommy’s Margarita**

Julio Bermejo | San Francisco

Ingredients

Serving: 1

2 ounces tequila, 100% agave

1 ounce lime juice

1/2 ounce agave nectar

Garnish: salt for rimming (optional), and a lime wedge

Directions

Prepare a rocks glass with a salted rim if desired.

Add all ingredients to a cocktail shaker.

Add ice and shake.

Strain over ice into prepared rocks glass.

Garnish with a lime wedge.

EDITOR'S NOTE

Some of us like salt on a Margarita, some don’t. To make everyone happy, salt just one half of the glass. On the rocks, or up—it’s up to you.

Phil Ward’s Mezcal Martini

Phil Ward | Brooklyn, NY

Ingredients

Serving: 1

2 ounces mezcal

1 ounce sweet vermouth, preferably Carpano Antica

2 dashes orange bitters

Garnish: grapefruit twist

Directions

Combine all ingredients in a mixing glass filled with ice and stir until chilled.

Strain into a chilled coupe.

Garnish with a grapefruit twist.

Blood Orange Margarita**

Ingredients

Serving: 1

2 ounces tequila or mezcal

1/2 ounce rosemary-infused Cointreau (See Editor's Note)

3/4 ounce blood orange juice

1/4 ounce lime juice

1/2 ounce agave syrup (simple syrup optional)

Garnish: blood orange wheel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a rocks glass over ice. (Salt rim optional.)

Garnish with a blood orange wheel.

50/50 Margarita

Natasha Bermudez | New York

Ingredients

Serving: 1

1 ounce mezcal, preferably Mezcal Verde Amarás Espadín

1 ounce manzanilla sherry

3/4 ounce lime juice

1/2 ounce Cointreau

1/4 ounce light agave syrup

Garnish: worm salt or smoked chile salt (equal parts Tajín, paprika and salt)

Directions

Rim a rocks glass with worm salt or smoked chile salt.

Add all ingredients to a shaker with ice and shake until chilled.

Strain into the rimmed rocks glass over ice.

Oaxaca Old Fashioned**

Phil Ward | Death & Company

Ingredients

Serving: 1

1 1/2 ounces El Tesoro reposado tequila

1/2 ounce Del Maguey San Luis Del Rio mezcal

2 dashes Angostura bitters

1 barspoon agave nectar

Garnish: flamed orange twist

Directions

Combine all the ingredients except the orange twist in an Old-Fashioned glass filled with one large ice cube.

Stir until chilled.

Top with a flamed orange twist, then drop the twist into the drink.

Jake Powell’s Oaxaca Old-Fashioned

Ingredients

Serving: 1

1 1/2 ounces reposado tequila, preferably Tequila Ocho

1/2 ounce mezcal, preferably Del Maguey Chichicapa

1 teaspoon agave nectar

1 dash Angostura bitters

1 dash mole bitters

Garnish: orange twist

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Express an orange twist over the drink, then use to garnish.

La Ultima Palabra**

Ingredients

Serving: 1

1 ounce mezcal

1 ounce yellow Chartreuse

1 ounce lime juice

1 ounce maraschino liqueur, preferably Luxardo

Garnish: lime wheel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lime wheel.

Midnight Marauder

Joaquín Simó, Pouring Ribbons | New York

Ingredients

Serving: 1

1 ounce mezcal, preferably Del Maguey Vida

1 ounce Bonal

1 ounce Cynar

1 dash Bittermen's Mole Bitters

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Mezcaletti

Richard Boccato, Bar Clacson | Los Angeles

Ingredients

Serving: 1

1 ounce mezcal

1 ounce Amaro Meletti

2 dashes orange bitters

Garnish: lemon twist

Directions

Build in a rocks glass over a large cube.

Gently stir ten to fifteen times.

Garnish with a lemon twist.

Mezcal Corpse Reviver

Ingredients

1 ounce Cocchi Americano

3/4 ounce mezcal, preferably El Buho

3/4 ounce Curaçao, preferably Pierre Ferrand Dry 

1/4 ounce lime juice

1/2 ounce grapefruit juice

1 bar spoon absinthe for rinse, preferably St. George Absinthe Verte

Directions

In a cocktail shaker half-filled with ice, combine mezcal, Cocchi Americano, Curaçao and the 2 juices. Shake until chilled, about 30 seconds. Coat the inside of a chilled coupe glass with the absinthe. Pour out any excess absinthe. Strain contents of the mixing glass into the coupe.

Naked & Famous**

Joaquín Simó | Death & Co., adapted from Shake, Stir, Sip by Kara Newman

Ingredients

Serving: 1

3/4 ounce mezcal, preferably Del Maguey Chichicapa

3/4 ounce yellow Chartreuse

3/4 ounce Aperol

3/4 ounce lime juice

Directions

Add all ingredients to a cocktail shaker.

Add ice, cover and shake well.

Strain into a coupe glass.

Si-Güey*

Sasha Petraske

Ingredients

Serving: 1

3 dashes orange bitters

2 ounces reposado tequila

1/4 ounce Curaçao

1/4 ounce Islay whisky, to float

Garnish: peated whiskey float

Directions

Combine the first three ingredients in a whiskey glass, starting with the bitters and ending with the tequila.

Add one large ice cube and stir.

Top with a float of the whiskey.

Mezcal Mule

Adapted from The PDT Cocktail Book by Jim Meehan

Ingredients

Serving: 1

1 1/2 ounces mezcal (preferably Sombra)

1 ounce ginger beer, PDT's house recipe

3/4 ounce lime juice

3/4 ounce passion fruit purée (preferably Boiron)

1/2 ounce agave nectar

3 slices cucumber

Garnish: 1 slice cucumber, candied ginger and chili powder

Directions

Add cucumber slices and agave nectar to a mixing glass and muddle.

Add all other ingredients, add ice and shake until chilled.

Strain over ice into a chilled rocks glass.

Garnish with a slice of cucumber, a piece of candied ginger and dust gently with chili powder.

 

Latin Trifecta**

Jamie Boudreau, Canon | Seattle, WA

Ingredients

Serving: 1

1 ounce tequila

1 ounce Cynar

1/2 ounce dry sherry (oloroso)

3 dashes orange bitters

Garnish: flamed orange twist

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a flamed orange twist.

Jaguar**

David Lebovitz

Ingredients

1 ½ ounce blanco tequila

¾ ounce green chartreuse

¾ ounce amer picon or amaro ciociaro

3 dashes orange bitters

Garnish:  orange twist

Directions

Add the tequila, Chartreuse, and amer, and the bitters to a mixing glass.

Fill the glass two-thirds with ice and stir briskly for 15 seconds.

Strain into a chilled coupe glass. Point the colored side of the orange twist toward the top of the drink and squeeze to express the orange oils in the peel over the top of the drink. Drop the twist into the glass.

Death Flip**

Chris Hysted-Adams, Black Pearl | Melbourne, Australia

Ingredients

Serving: 1

1 ounce blanco tequila

1/2 ounce yellow Chartreuse

1/2 ounce Jägermeister

1 dash simple syrup

1 whole egg

Garnish: freshly grated nutmeg

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a sour glass.

Garnish with freshly grated nutmeg.

Under the Volcano**

Beta Cocktails

2 ounce tequila reposado or anejo

1/2 ounce Cynar

1/4 ounce yellow chartreuse

3/4 ounce lime juice

1/4 ounce agave nectar

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a coupe.

Siesta**

Katie Stipe, Flatiron Lounge | New York

Ingredients

Serving: 1

1 1/2 ounces tequila blanco

3/4 ounce lime juice

1/2 ounce grapefruit juice

3/4 ounce simple syrup

1/4 ounce Campari

Garnish: lime wheel

Directions

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Strain into a chilled coupe.

Garnish with a lime wheel.

Shannon Tebay’s Paloma**

Shannon Tebay, Death & Co | New York

Ingredients

Serving: 1

2 ounces tequila, preferably El Tesoro

1 1/2 ounces pink grapefruit juice

3/4 ounce lime juice

1/2 ounce simple syrup

2 ounces Topo Chico

Garnish: salt rim, lime wedge

Directions

Salt the rim of the Collins glass, then add the Topo Chico and set aside.

Combine all the remaining ingredients in a cocktail shaker with ice and shake until chilled.

Strain into the Collins glass, add ice, and garnish with a lime wedge.

Paloma Italiana

Ingredients

1 1/2 ounces reposado tequila

3/4 ounce Campari

3/4 ounce fresh pink grapefruit juice

1/2 ounce fresh lime juice

1/2 ounce fresh lemon juice

1/2 ounce agave nectar

Ice

2 ounces chilled Italian orange soda, such as San Pellegrino Aranciata

Pinch of kosher salt

1 spiral-cut grapefruit twist, for garnish

Directions

In a cocktail shaker, combine the tequila, Campari, citrus juices and agave nectar. Fill the shaker with ice and shake well. Add the orange soda and strain into a chilled ice-filled collins or highball glass. Add the salt and garnish with the grapefruit twist.

Tequila Matador*

Trader Vic’s Bartender’s Guide (1972)

Ingredients

Serving: 1

1 ounce tequila

2 ounces pineapple juice

3/4 lime juice

Directions

Combine all ingredients in a mixing tin and shake with shaved ice.

Strain into a chilled cocktail glass.

Café Royal’s Matador

W. J. Tarling, Café Royal Cocktail Book (1937)

Ingredients

Serving: 1

2/3 ounce Curaçao

2/3 ounce dry vermouth

2/3 ounce tequila

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a cocktail glass.

Golden Phone

Michael Fifelski, The Harvey House | Madison, WI

Ingredients

Serving: 1

1 ounce blanco tequila

1/2 ounce yellow Chartreuse

1/2 ounce Lillet Blanc

1/4 ounce crème de cacao

1 dash Regans orange bitters

Garnish: lemon twist, Luxardo cherries

Directions

Combine all ingredients in a mixing glass with ice and stir until chilled.

Strain into a Nick & Nora glass.

Garnish with a lemon twist and two Luxardo cherries.

Division Bell

Phil Ward | Brooklyn, NY

Ingredients

Serving: 1

1 ounce mezcal, preferably Del Maguey Vida

3/4 ounce Aperol

1/2 ounce maraschino liqueur

3/4 ounce lime juice

Garnish: grapefruit twist, expressed and discarded

Directions

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Strain into a coupe.

Express a grapefruit twist over the surface of the drink, then discard.

Thou Shall Not Be Named**

Alicia Perry | San Diego

Ingredients

Serving: 1

1 1/2 ounces reposado tequila, preferably El Tesoro

1/2 ounce mezcal, preferably Del Maguey Vida

1/2 ounce Amaro Sfumato Rabarbaro (or Campari)

1/2 ounce sweet vermouth, preferably Cocchi Vermouth di Torino

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass with ice and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with a lemon twist.

Baby Turtle

Trick Dog | San Francisco

Ingredients

Serving: 1

2 ounces reposado tequila, preferably Tequila Ocho

3/4 ounce lime juice

3/4 ounce egg white

1/2 ounce grapefruit juice

1/2 ounce cinnamon syrup (see Editor’s Note)

1/4 ounce Campari

2 dashes saline solution (see Editor’s Note)

Garnish: grated cinnamon

Directions

Add all of the ingredients to a shaker and dry-shake (without ice) to combine.

Add ice to the shaker and shake until chilled.

Double-strain into a double Old-Fashioned glass over ice.

Editor’s Note

Cinnamon Syrup

4 cups (1/2 cup) white sugar

2 cups (1/4 cup) water

25 grams (about 10) (3.125 grams) cinnamon sticks

Combine the sugar and water in a pan over medium heat, stirring until the sugar is fully dissolved. Gently crush the cinnamon sticks, then add them to the syrup. As soon as you see bubbles, cover and turn off the heat. Let sit for 20 minutes, then strain, label, date and refrigerate.

Saline Solution

20 grams kosher salt

100 milliliters (~1/2 cup) filtered water

Combine the ingredients in a small bowl or measuring cup and mix until fully incorporated.

The Brave

Bobby Heugel, Anvil Bar & Refuge | Houston, TX

Ingredients

Serving: 1

1 ounce mezcal (preferably Del Maguey Vida)

1 ounce blanco tequila (preferably Siembra Azul)

1/2 ounce Averna

1/4 ounce Royal Combier

Garnish: 3 mists Angostura and a flamed orange peel

Directions

Build ingredients in a wine glass.

Swirl to combine.

Mist sides of glass evenly with Angostura (in a mister bottle) and garnish with a flamed orange peel.

Rosita

Gary “Gaz” Regan | New York City

Ingredients

Serving: 1

1 1/2 ounces tequila

1 ounce Campari

1/2 ounce sweet vermouth

1/2 ounce dry vermouth

1 dash Angostura bitters

Garnish: lemon twist

Directions

Add all ingredients to an Old-Fashioned glass with crushed ice and stir briefly.

Garnish with a lemon twist.

RUM

Kingston Negroni**

Joaquín Simó, Pouring Ribbons | New York City

Ingredients

Serving: 1

1 ounce Jamaican rum (preferably Smith & Cross)

1 ounce Campari

1 ounce sweet vermouth (preferably Carpano Antica)

Garnish: long, trimmed orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain into over ice (preferably a large cube) into a rocks glass.

Garnish with a long, trimmed orange peel.

Fruit Me Out*

Natasha Bermudez, Llama San | New York, New York

Ingredients

Serving: 1

1 ounce Campari

¾ ounce Jamaican white rum, preferably Habitation Velier Forsyths WP 502

1 barspoon fruit preserves, preferably Bonne Maman Four Fruits Preserves

2 ounces Fever-Tree Mediterranean Tonic Water, chilled

Garnish: orange twist

Directions

Add the fruit preserves, Campari and rum to a mixing glass, then fill with ice.

Stir until chilled.

Fine-strain into a rocks glass filled with ice.

Top with tonic water.

Garnish with an orange twist.

Daiquiri

Ingredients

Serving: 1

2 ounces rum, light or white

3/4 ounce lime juice

3/4 ounce simple syrup (1:1, sugar:water)

Garnish: lime wheel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lime wheel.

St. John Frizell’s Daiquiri*

St. John Frizell, Fort Defiance | Brooklyn

Ingredients

Serving: 1

2 ounces Denizen Aged White Rum

3/4 ounce lime juice

3/4 ounce simple syrup, (1:1, sugar:water)

Directions

Add all ingredients to a shaking tin, add ice and shake until chilled.

Strain into a coupe glass.

Daiquiri #2

Constante Ribalaigua, El Floridita Bar (1920s) | Havana, Cuba

Ingredients

Serving: 1

2 ounces white rum

1/2 ounce orange Curaçao

1/2 ounce orange juice

1 teaspoon white sugar

1/2 ounce lime juice

Garnish: orange twist

Directions

Pour ingredients into shaker filled with ice cubes and crushed ice and shake

Fine strain the mixture into a chilled glass.

Garnish with orange twist.

Hemingway Daiquiri**

Ingredients

Serving: 1

2 ounces white rum

1/2 ounce maraschino liqueur (preferably Luxardo)

3/4 ounce lime juice

1/2 ounce grapefruit juice

Garnish: lime wheel

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lime wheel.

Daiquiri Frappé

Paul McGee, Land and Sea Dept. | Chicago

Ingredients

Serving: 1

2 ounces white rum, preferably Caña Brava

3/4 ounce lime juice

1 1/2 tablespoons cane sugar

1/4 teaspoon lime zest

1 1/2 cups crushed ice

Garnish: swizzle stick, lime zest

Directions

Combine all ingredients in a blender.

Blend for 15 seconds on a medium speed.

Pour into a coupe.

Garnish with two neon swizzle sticks and additional lime zest.

Pineapple Daiquiri

Haley Traub, Dutch Kills | New York

Ingredients

2 ounces white rum, preferably Barbancourt

1 ounce fresh pineapple juice

1/2 ounce lime juice

1/2 ounce simple syrup (1:1, sugar:water)

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled coupe or cocktail glass.

Nuclear Daiquiri**

Gregor de Gruyther | London

Ingredients

Serving: 1

1 ounce overproof unaged Jamaican rum, preferably Wray & Nephew

1 ounce lime juice

3/4 ounce green Chartreuse

1/4 ounce falernum

Directions

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Strain into a coupe or cocktail glass.

Dry Daiquiri

Kevin Armstrong | London

Ingredients

Serving: 1

Heavy 1 1/4 ounces lightly aged rum, preferably Havana Club 3 Year

Heavy 1/4 ounce Campari

1/2 ounce lime juice

1/2 ounce simple syrup

1 dash passion fruit syrup

Garnish: flamed orange twist (optional)

Directions

Add all ingredients to a shaker with ice.

Shake vigorously to chill and dilute, then strain into a frozen coupette glass.

Garnish with a flamed orange twist (optional).

Cane & Table’s Miami Vice

Kirk Estopinal, Cane & Table | New Orleans

Ingredients

Serving: 1

1 1/2 ounces unaged rum, preferably Don Q

1 1/2 ounces coconut cream (see Editor's Note)

1 1/2 ounces pineapple juice

1 1/4 ounces lime juice

1 1/2 ounces aged rum, preferably Brugal Extra Viejo

1 fresh Louisiana strawberry

Garnish: strawberry, mint sprig

Directions

In a blender, combine the unaged rum, coconut cream, pineapple juice and 1/2 ounce of lime juice and blend.

Add 1 1/2 cups of pebble ice and blend again until smooth.

Pour into a Hurricane glass.

In the blender, combine the aged rum, 3/4 ounce of lime juice and the strawberry and blend.

Add 1 1/2 cups of pebble ice and blend again until smooth.

Pour into the Hurricane glass.

Garnish with a strawberry and mint sprig.

Fanny Chu’s Piña Colada**

Fanny Chu, Donna | Brooklyn, NY

Ingredients

Serving: 1

1 ounce demerara rum, preferably El Dorado 5 Year

1 ounce Panamanian rum, preferably Pedro Mandinga Panama silver

1 1/2 ounces pineapple juice

1 ounce Coco mix (3:1, Coco Lopez: coconut milk)

1/2 ounce lime juice

1/2 ounce rich demerara syrup (2:1, demerara sugar:water)

Garnish: pineapple wedge, pineapple fronds, cherries and an edible orchid.

Directions

Combine all the ingredients in a mixing tin and shake with a few pebbles of crushed ice.

Pour into a Hurricane glass and top with crushed ice.

Garnish with a pineapple wedge, pineapple fronds, cherries and an edible orchid.

Erick Castro’s Piña Colada

Erick Castro, Polite Provisions | San Diego, CA

Ingredients

Serving: 1

1/2 ounce white rum, preferably Plantation 3 Stars

1/2 ounce overproof rum, preferably Smith & Cross

1/2 ounce dark rum, preferably Plantation Original Dark

1/2 ounce rhum agricole, preferably Clément Rhum Agricole Première Canne

1 1/2 ounces pineapple juice

1 1/2 ounces Coco Lopez

1/2 ounce lime juice

Garnish: orange slice, brandied cherry, pineapple frond

Directions

Combine all ingredients in a mixing tin and shake with 1/2 ounce pebble ice, to dissolve.

Strain into a chilled Hurricane glass filled with pebble ice

Garnish with an orange slice, a brandied cherry and a pineapple frond.

Mai Tai (Smuggler’s Cove)**

Martin Cate, Smuggler’s Cove | San Francisco

Ingredients

Serving: 1

2 ounces aged Jamaican rum or other full-bodied, “unapologetic” rum, preferably Appleton Estate Rare Blend, Coruba or Denizen Merchant’s Reserve

1/2 ounce orange curaçao

3/4 ounce lime juice

1/4 ounce rich Demerara syrup

1/4 ounce orgeat (Small Hand Foods)

Garnish: upside-down lime shell, mint sprig

Directions

Combine all the ingredients in a cocktail shaker. Add 1½ cups crushed ice and a few standard ice cubes.

Shake until frost appears on the shaker and pour into a double Old-Fashioned glass.

Garnish with an upside-down lime shell and mint sprig.

Lost Lake’s Mai Tai (2018 version)**

Paul McGee, Lost Lake | Chicago

Ingredients

Serving: 1

1 ounce rhum agricole, preferably Neisson Eleve Sous Bois Rhum Agricole

1/2 ounce overproof Jamaican rum, preferably Smith and Cross 

1/2 ounce Jamaican rum, preferably Plantation Xamayca 

1/2 ounce Curaçao, preferably Pierre Ferrand

1 ounce lime juice, plus the spent hull

3/4 ounce orgeat, preferably Small Hand Foods

1/4 ounce demerara syrup (2:1)

Garnish: mint bouquet, orange floret, orchid

Directions

Using a hand squeezer, hand squeeze lime juice and drop the hull into mixing tin.

Combine all ingredients in a mixing tin and shake with 4 Kold Draft ice cubes.

Pour into a Mai Tai glass.

Top with an additional 1 cup of crushed ice.

Garnish with big mint bouquet, orange floret, orchid, swizzle stick and straw.

Garret Richard’s Mai Tai

Garret Richard, Exotica | New York

Ingredients

Serving: 1

5 drops saline (1:5, salt:water)

1 ounce lime juice (reserve 1 spent lime wedge)

3/4 ounce Latitude 29 Orgeat

1/4 ounce Grand Marnier

1/2 ounce Clément Créole Shrubb

3/4 ounce Coruba Dark Rum

1 1/2 ounces Denizen Merchant's Reserve 8-Year Rum

Garnish: mint, orchid, lime twist

Directions

Combine all ingredients except lime wedge in a mixing tin and shake with four Kold Draft (or similar) ice cubes.

Strain into a double rocks glass with spent lime wedge in it.

Top with crushed ice.

Garnish with mint, an orchid and a lime twist.

Mai Tai

The tiki classic, à la Trader Vic.

Ingredients

Serving: 1

1/2 ounce white rum, agricole (preferably Neisson L’Esprit rhum)

1/2 ounce gold rum (preferably Hamilton Jamaican gold)

1/2 ounce aged rum (preferably El Dorado 15 year)

1/2 ounce aged rum (preferably Appleton 12yr rum or Plantation Jamaica 2001)

1/2 ounce Clement Creole Shrubb (or an orange curaçao like Pierre Ferrand Dry Curaçao)

1 ounce lime juice

3/4 ounce orgeat (preferably Orgeat Works or Small Hand Foods)

Garnish: umbrella, lime wheel and a sprig of mint (optional)

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain over crushed ice into a rocks glass.

Garnish with an umbrella, a lime wheel or spent lime shell and a sprig of mint (optional).

Editor's Note

Using good orgeat is key to any decent Mai Tai. Beware anything with weird ingredients. We fully endorse Small Hand Foods' version (see ingredient list).

The NoMad Bar’s Mai Tai

Leo Robitschek, The NoMad Bar | New York City

Ingredients

Serving: 1

1 lime wedge

1/2 ounce Clément Créole Shrubb Liqueur d’Orange

1/2 ounce rhum agricole

3/4 ounce orgeat

3/4 ounce Jamaican rum, preferably Appleton VX

3/4 ounce Guyanese rum, preferably El Dorado 15 Year Old Special Reserve

1 ounce lime juice

Garnish: Mint bouquet and umbrella

Directions

Combine all ingredients except the mint in a cocktail shaker.

Fill a Belgium glass with crushed ice.

Shake and strain the cocktail into the Belgium glass and top with additional crushed ice.

Garnish with mint bouquet and umbrella.

Bitter Mai Tai*

Jeremy Oertel | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounce Campari

3/4 ounce aged Jamaican rum, preferably Smith & Cross

1/2 ounce orange curaçao

3/4 ounce orgeat

1 ounce lime juice

Garnish: mint bouquet

Directions

Combine all the ingredients in a cocktail shaker. Add ice and shake until chilled, about 10 seconds.

Strain into a large rocks glass over crushed ice.

Garnish with mint sprig.

Mai Tai Spritz

Martin Cate, Smuggler's Cove | San Francisco

Ingredients

Serving: 1

1 ounce Denizen Merchant's Reserve Rum (or Appleton Estate Reserve Rum)

1/2 ounce Pierre Ferrand Dry Orange Curaçao

1/2 ounce orgeat

1/2 ounce lime juice

4 ounces Brut Champagne

Garnish: mint sprig and lime wheel

Directions

Combine the lime juice, orgeat, curaçao, and rum in a small container and refrigerate for an hour or two.

Pour the chilled mixture into a Collins glass, fill to the rim with ice, top with Champagne, and add the garnish.

Fog Cutter**

Paul McGee, Lost Lake | Chicago

Ingredients

Serving: 1

1 ounce aged Martinique rum, preferably Neisson Élevé Sous Bois

1/2 ounce Cognac

1/2 ounce London dry gin

1 ounce lemon juice

3/4 ounce orgeat (see Editor's Note, or Small Hand Foods)

1/2 ounce amontillado sherry

Garnish: mint bouquet, orange floret, edible orchid, swizzle stick, straw

Directions

Combine all ingredients in a cocktail shaker and add 1 cup crushed ice. Shake for 5 seconds.

Pour into a tiki mug and top with another cup of crushed ice.

Garnish with an orange peel, first expressing its oils over the cocktail, then twirling it into a floret, a mint bouquet, orchid, and a swizzle stick and straw.

Editor's Note

Alternatively, combine all the ingredients in a drink mixer with 1 cup crushed ice. Buzz for 3 seconds. Pour into a tiki mug, top with another cup of crushed ice, and garnish.

Three Dots and a Dash**

Paul McGee, Three Dots and a Dash | Chicago

Ingredients

Serving: 1

1 ounce rhum agricole (preferably Duquesne Agricole Eleve Sous Bois)

1 ounce rum, Guyanese (preferably El Dorado 5 Year)

1/2 ounce dry curaçao

1/2 ounce falernum

1/4 ounce St. Elizabeth Allspice Dram

1 ounce lime juice

1/2 ounce honey syrup (2:1, honey:water)

3 dashes Angostura bitters

Garnish: pineapple leaves, pineapple spear, an orchid and three brandied cherries

Directions

Add all ingredients to a cocktail shaker.

Add crushed ice and shake briefly.

Strain into a tiki mug or a snifter filled with crushed ice.

Garnish with pineapple leaves, pineapple spear, an orchid and three brandied cherries.

Zombie

Don the Beachcomber (1934) as translated by Jeff "Beachbum" Berry

Ingredients

Serving: 1

1 1/2 ounces rum, Jamaican

1 1/2 ounces rum, Puerto Rican

1 ounce 151-proof rum

1/2 ounce Don's Mix (see Editor's Note)

1/2 ounce Velvet Falernum

3/4 ounce lime juice

1/4 ounce grenadine

2 dashes absinthe

1 dash Angostura bitters

Garnish: mint sprig

Directions

Add all ingredients to a cocktail shaker.

Shake with a few ice cubes.

Strain into a tiki mug over crushed ice.

Garnish with a mint sprig.

Editor’s Note

To make Don's Mix, combine two parts grapefruit juice with 1 part cinnamon simple syrup. Store in an airtight container in the refrigerator until ready to use. (To make cinnamon syrup, combine 1 cup sugar with 1 cup water in a saucepan over low heat with a 2-inch piece of cinnamon bark for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.)

Jungle Bird**

Ingredients

Serving: 1

1 1/2 ounces rum, Jamaican or blackstrap

1 1/2 ounces pineapple juice

3/4 ounce Campari

1/2 ounce lime juice

1/2 ounce simple syrup (1:1, sugar:water)

Garnish: pineapple wedge or orange slice

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain over ice into a tiki mug or a rocks glass with one large ice cube.

Garnish with a pineapple wedge or orange slice.

Rockwell Place’s Jungle Bird

Rockwell Place | Brooklyn, New York

Ingredients

Serving: 1

2 ounces pineapple juice

1 ounce Appleton Estate 12-Year-Old Rare Casks rum

1/2 ounce Cruzan blackstrap rum

1/2 ounce Campari

1/2 ounce lime juice

1/4 ounce Aperol

2 teaspoons rich Demerara syrup (2:1, Demerara sugar to water)

5 drops saline solution (25%)

Directions

Combine all ingredients in a shaking tin. Add one large ice cube and two smaller ice cubes.

Shake for 30 seconds or until the smaller ice cubes have dissolved.

Strain into a chilled double Old-Fashioned glass over a large ice cube.

Garnish as you see fit.

Lost Lake*

Paul McGee, Land and Sea Dept. | Chicago

Ingredients

Serving: 1

2 ounces Jamaican rum, preferably Appleton Signature Blend

3/4 ounce lime juice

1/2 ounce `

3/4 ounce passionfruit syrup

1/4 ounce maraschino liqueur, preferably Luxardo

1/4 ounce Campari

Garnish: pineapple fronds, edible flower, cocktail umbrella

Directions

Combine all ingredients in a mixing tin and shake with 1 cup of crushed ice.

Roll all ingredients into a Collins glass.

Top with an additional cup of crushed ice.

Garnish with pineapple fronds, an edible flower and a cocktail umbrella.

Painkiller**

Ingredients

3 ounces rum

2 1/2 ounces pineapple juice

1 ounce fresh orange juice

1 1/2 ounce coconut cream

Directions

Combine ingredients in a cocktail shaker and shake well with ice. Strain into a tall glass or—what the hell—a tiki mug filled with crushed ice. Dust the top with nutmeg, spear with a straw and garnish with a pineapple stick, an orange wheel, and/or a cinnamon stick.

Matthew Belanger’s Painkiller

Matthew Belanger | Los Angeles

Ingredients

Serving: 1

1 1/2 ounces pineapple juice

1 ounce Coco Lopez

3/4 ounce orange juice

3/4 ounce overproof Jamaican rum, preferably Smith & Cross

1/2 ounce aged Guyanese rum, preferably El Dorado 15-year

1/4 ounce overproof Demerara rum, preferably Lemon Hart 151

Garnish: mint sprig, half orange wheel, grated nutmeg

Directions

Combine all ingredients in a mixing tin along with 3 Kold-Draft or other 1-inch ice cubes.

Shake briefly, then strain into a chilled hurricane glass over crushed ice.

Fill the glass to the top with crushed ice.

Garnish with a mint sprig, half orange wheel and a thorough dusting of nutmeg.

Jet Pilot**

Ingredients

1 ounce overproof Jamaican rum

3/4 ounce overproof demerara rum (such as Plantation OFTD)

3/4 ounce gold rum

1/2 ounce grapefruit juice, freshly squeezed

3/4 ounce lime juice, freshly squeezed

1/2 ounce cinnamon syrup

1/2 ounce falernum

1 dash absinthe

1 dash Angostura bitters

Garnish: maraschino cherry (and more, if desired)

Directions

Add all ingredients into a blender with a cup of crushed ice and blend on high until combined but not smooth, about 5 seconds.

Pour into a double old fashioned glass.

Garnish as desired.

Cobra’s Fang**

Ingredients

1 1/2 ounces dark Jamaican rum

1/2 ounce 151-proof demerara rum

1/2 ounce falernum

1/2 ounce lime juice, freshly squeezed

1/2 ounce orange juice, freshly squeezed

1/2 ounce fassionola syrup

1 dash absinthe

1 dash Angostura bitters

Garnish: lime wheel

Garnish: mint sprig

Directions

Add the dark Jamaican rum, demerara rum, falernum, lime juice, orange juice, fassionola syrup, absinthe and bitters into a blender with 6 ounces of crushed ice and blend for 5 seconds.

Pour into a highball glass or tall Tiki mug.

Garnish with a lime wheel and a mint leaf.

Sidewinder’s Fang**

Ingredients

1 oz Tropical Passionfruit Syrup

1 oz aged rum

1 oz Jamaican rum

1oz fresh orange juice

1 oz fresh lime juice

2 oz club soda

Directions

Add all ingredients except club soda to a cocktail shaker

Add ice and shake hard for 10 seconds

Strain into a highball glass filled with ice and top with club soda

Garnish:

fresh mint

orange peel

Attaboy’s Dark ‘n’ Stormy

Attaboy | New York

Ingredients

Serving: 1

2 ounces black rum, preferably Goslings Black Seal

3/4 ounce sweetened ginger juice (see Editor's Note)

1/2 ounce lime juice

3 ounces soda water

Garnish: candied ginger

Directions

Whip shake first three ingredients with a small handful of crushed ice, until you can no longer hear the ice in the tin.

Open tin and pour in the club soda.

Pour the drink into a chilled Collins glass over an ice spear.

Garnish with candied ginger. Serve with a metal straw.

Editor’s Note:

Sweetened Ginger Juice
Mix 4 parts freshly juiced ginger (skin on) to 3 parts granulated sugar, until sugar dissolves. Keeps, refrigerated, for up to 2 days.

Dark ‘n’ Stormy

Ingredients

Serving: 1

2 ounces rum, blackstrap

1 ounce lime juice

4 ounces ginger beer (preferably something dry and spicy like Fentiman's or Fever Tree)

Garnish: lime wheel

Directions

In a Collins glass, add rum and lime juice.

Add ice and top with ginger beer.

Garnish with a lime wheel.

Mojito*

Ingredients

Serving: 1

2 ounces light rum

1 lime quartered

2 teaspoons sugar

2 sprigs mint

soda water

Garnish: mint sprig and lime wheel

Directions

In a Collins glass, add the mint sprigs and sugar. Muddle the mint by pressing it lightly with a muddler to release the oils.

Drop in lime pieces and muddle to release juice.

Add rum, stir and add ice.

Top with soda water.

Garnish with a mint sprig and a lime wheel.

Old Cuban

Adapted from A Proper Drink by Robert Simonson

Ingredients

Serving: 1

3/4 ounce fresh lime juice

1 ounce simple syrup

6 whole mint leaves

1 1/2 ounces Bacardi 8 rum

2 dashes Angostura bitters

2 ounces Champagne

Garnish: mint

Directions

Muddle the lime juice, syrup and mint in a mixing glass.

Add the rum, bitters and ice and shake well.

Strain into a cocktail glass and top with the Champagne.

Garnish with mint.

Piña Verde**

Erick Castro, Polite Provisions | San Diego

Ingredients

Serving: 1

1 1/2 ounces Green Chartreuse

1 1/2 ounces pineapple juice

3/4 ounce Coco Lopez coconut cream

1/2 ounce lime juice

Garnish: mint sprig

Directions

Add all ingredients to a blender and add ice (about 5-6 regular-sized cubes, cracked).

Blend until smooth and pour into a glass or tiki mug.

Garnish with a mint sprig.

Editor's Note

Start with less ice; add more as you blend until you've achieved your preferred texture.

Bumble Bee**

Charles H. Baker’s The South American Gentleman’s Companion

Adapted from The Slanted Door by Charles Phan

Ingredients

Serving: 1

1 1/2 ounces Jamaican rum (preferably Appleton Estate V/X)

1/2 ounce Jamaican rum, funky (preferably Smith and Cross)

3/4 ounce lime juice

1 ounce honey syrup (see Editor's Note)

1/2 ounce egg white

Garnish: orange peel and Angostura bitters

Directions

Add ingredients (in the order listed above) to a cocktail shaker.

Shake without ice for 6 seconds to emulsify egg white.

Add ice and shake until chilled.

Double-strain into a coupe or cocktail glass.

Express an orange peel over top of the cocktail and discard.

Using an eyedropper, drop Angostura bitters over top of the foam. Drag a toothpick through them to create a design.

Editor's Note

In a jar, add 6 ounces of honey and six ounces of hot water. Cap, and shake to dissolve. Store in the refrigerator for up to two weeks.

The Right Hand

Mickey McIlroy, Milk & Honey | New York

Ingredients

Serving: 1

1 3/4 ounces aged rum

3/4 ounce sweet vermouth

3/4 ounce Campari

2 dashes chocolate bitters

Garnish: orange twist

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a coupe glass.

Garnish with an orange twist.

Corn ‘n’ Oil

Adapted from Bitters by Brad Thomas Parsons

Ingredients

Serving: 1

2 ounces blackstrap rum (preferably Cruzan)

1/2 ounce Velvet Falernum, John D. Taylor's

1/2 ounce lime juice

3 dashes Angostura bitters

Garnish: lime wedge

Directions

Add all ingredients to a rocks glass.

Add crushed or cracked ice and stir.

Garnish with a lime wedge.

Editor's Note

Due to the molasses-heavy rum, this is a molasses-heavy drink. If you prefer to lighten it up, go easy on the rum.

Standby’s Corn ‘n Oil

1 oz. dark rum
1½ oz. falernum
¾ oz. fresh lime juice
1 dash Angostura bitters
1 oz. black strap rum
Tools: shaker, strainer
Glass: Collins

Combine the dark rum, falernum and lime in a shaker tin with ice. Shake until chilled and strain into a Collins glass. Add crushed ice, then float the black strap and bitters over the top of the drink. Stir to combine before drinking.

Bermuda Rum Swizzle

Ingredients

1 ounce Gosling’s Black Seal rum

1 ounce Gosling’s Gold Seal rum

2 ounces orange juice, freshly squeezed

2 ounces pineapple juice

1/4 ounce grenadine or Falernum

2 dashes Angostura bitters

Garnish: orange slice

Garnish: pineapple wedge

Garnish: cherry

Directions

Fill a pitcher a third of the way with crushed ice, then add the two rums, orange juice, pineapple juice, grenadine and bitters.

Churn vigorously with a swizzle stick (or bar spoon) until frothing.

Fill four rocks glasses with fresh ice and divide the contents of the pitcher between the glasses.

Garnish each drink with an orange slice, a pineapple wedge and a cherry.

Jen Akin’s Ti’ Punch*

Jen Akin, Rumba | Seattle

Ingredients

1/2 barspoon Sirop J.M (cane syrup)

1 small lime coin

2 ounces rhum agricole, preferably Rhum J.M Blanc 100-proof

Directions

In a rocks glass, add the lime, then syrup, then the rhum.

Swizzle and serve.

Jelani Johnson’s Rum Old-Fashioned

Jelani Johnson | New York City

Ingredients

Serving: 1

1 1/2 ounces Barbados rum, preferably Mount Gay XO

1/2 ounce overproof Guyanese rum, preferably Hamilton 151-proof Demerara rum

1 teaspoon Jamaican rum, preferably Smith & Cross

1 teaspoon rich cane syrup (2:1, cane sugar:water)

1 dash Angostura bitters

1 dash Bittermens ‘Elemakule Tiki bitters

1 orange twist

Garnish: lime coin

Directions

Express the orange twist into a mixing glass then drop it in.

Add the remaining ingredients then ice, and stir until chilled.

Strain into a rocks glass over a large ice cube.

Garnish with a small lime coin, sliced off the side of the lime, about the size of a nickel. Express the lime coin from about a foot away from the glass then drop it in.

Austin Hartman’s Rum Old-Fashioned

Austin Hartman | New York City

Ingredients

Serving: 1

2 ounces Barbados rum, preferably Foursquare 2009

Heavy 1/4 ounce ROF mix (see Editor’s Note)

3 dashes Angostura bitters

2 dashes Regans’ orange bitters

Garnish: lemon and orange twists

Directions

Combine all ingredients in a rocks glass.

Add a large ice cube and stir for 5 seconds.

Garnish with a lemon and orange twist.

Editor's Note

ROF Mix
Combine equal parts Velvet Falernum and 1:1 Demerara syrup in a sealable bottle.

The Gibson’s Pauline

The Gibson | Washington, D.C.

Ingredients

Serving: 1

1 1/2 ounces unaged rum, preferably San Zanj Haitian rum

3/4 ounce lemon juice

1/2 ounce simple syrup

4 dashes absinthe, preferably Kübler Original

1 dash orange bitters, preferably Regans’ or Fee Brothers

Garnish: freshly grated nutmeg

Directions

Combine all ingredients in a cocktail shaker.

Add ice, seal and shake to chill.

Strain into a chilled coupe.

Garnish with nutmeg.

The Shark

John deBary, PDT | New York City

Ingredients

Servings: 4

6 ounces butter-infused rum (see Editor's Note)

3 ounces overproof rum, preferably, Wray and Nephew

2 ounces Frangelico

2 ounces blue Curaçao

1 1/2 ounces cane syrup

3 ounce lemon juice

1 1/2 ounces pineapple juice

1 ounce heavy cream

1/8 ounce Bittermens Elemakule Tiki Bitters

2 ice cubes

Garnish: lemon wheels and umbrella

Directions

In a blender, combine the drink ingredients.

Blend on medium speed until smooth, about 30 seconds.

Pour into chilled Old-Fashioned glasses and garnish each one with a lemon wheel.

Add a cocktail umbrella and serve with a straw.

Editor's Note

Butter-Infused Rum
1 1/2 cups white rum
1/2 stick unsalted butter, melted

In a medium airtight container, combine the rum and butter. Let the mixture sit at room temperature, covered, for at least 8 hours, or overnight. Transfer it to the freezer to chill for at least 1 hour until the butter has solidified. Pour the infused rum through a gold coffee filter into an airtight container, discarding the solids. Store in the refigerator for up to 1 month or in the freezer for up to 6 months.

Chicago Fizz

Robert Simonson, 2024

Ingredients

1 ounce light rum

1 ounce Port

3/4 ounce lemon juice

1/2 ounce simple syrup

1 egg white

Seltzer

Directions

Combine ingredients in a cocktail shaker, except the seltzer, and shake without ice. Add ice and shake again, about 15 seconds. Strain into a highball glass. Top slowly with seltzer.

Bywater**

Chris Hannah | New Orleans

Ingredients

Serving: 1

1 3/4 ounces aged rum

3/4 ounce Averna

1/2 ounce green Chartreuse

1/4 ounce Velvet Falernum


2 dashes Peychaud’s bitters


2 dashes Regans’ orange bitters

Garnish: orange twist (expressed and discarded), cherry

Directions

Stir all ingredients until chilled in a mixing glass filled with ice.

Strain into a coupe or a Nick & Nora glass.

Express an orange twist over the surface, then discard. Garnish with a cherry.

Porn Star Mojito

Steve Schneider, Sip & Guzzle, New York, 2023

Ingredients

1 1/2 ounces light rum

3/4 ounce Boiron Passionfruit puree

1/2 ounce fresh lime

1/2 ounce vanilla syrup*

Pinch of Mint

Champagne

Directions

Combine all ingredients, except the Champagne, in a cocktail shake filled with ice and shake until chilled. Strain into a tumbler. Pack the tumbler with crushed ice and top with the Champagne

*Combine 2 parts sugar to 1 part water in a pot over a low flame, until sugar is dissolved. Add a half teaspoon vanilla extract for every 16 ounces of simple syrup.

Ranglum

Gonçalo de Sousa Monteiro | Berlin

Ingredients

Serving: 1

scant 1 1/2 ounces heavy-bodied rum, such as El Dorado 12, Hampden Estate or Goslings Black

heavy 1/4 ounce overproof rum, preferably Wray & Nephew

1/2 ounce falernum

1/4 to 1/2 ounce lime juice, to taste (depending on the sweetness of the falernum)

Garnish: lime wedge

Directions

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Strain into an ice-filled rocks glass.

Garnish with a lime wedge.

More Supreme

Alec Bales | Atlanta

Ingredients

Serving: 1

1 1/2 ounces rhum agricole, preferably Rhum Clément Select Barrel

3/4 ounce lime juice

1/2 ounce cane syrup

1/4 ounce Campari

Garnish: freshly cracked black pepper

Directions

Combine all ingredients, except Campari, in a mixing tin and shake with ice.

Strain into a chilled cocktail glass.

Slowly pour Campari against the inside edge of the glass.

Garnish with freshly cracked black pepper.

Julio Cabrera’s El Presidente

Julio Cabrera | Miami

Ingredients

Serving: 1

1 1/2 ounces blended aged rum, preferably Banks 7

3/4 ounce blanc vermouth, preferably Dolin

1/2 ounce dry Curaçao, preferably Pierre Ferrand

1 barspoon homemade grenadine (see Editor's Note)

Garnish: orange peel, Morello cherry

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe.

Express the orange peel and discard.

Garnish with Morello cherry.

Editor's Note

Homemade Grenadine:

1 cup white sugar

1 cup pomegranate juice

1 orange peel

½ barspoon orange flower water

In a saucepan, combine the sugar and pomegranate juice. Bring to a boil, then remove from heat. When cool, add the orange peel and orange flower water, and stir to combine.

CHAMPAGNE

Death & Co.’s Champagne Cocktail

Death & Co. | New York

Ingredients

Serving: 1

1 Angostura bitters-soaked demerara sugar cube

5 ounces Champagne, preferably Vilmart & Cie Grand Reserve

Garnish: lemon pigtail

Directions

Douse the sugar cube in Angostura bitters and place into a chilled flute.

Slowly top with Champagne.

Garnish with a lemon "pigtail" cut with a channel knife.

Dan Sabo’s Champagne Cocktail

Dan Sabo, Paligroup | Los Angeles

Ingredients

Serving: 1

1/2 ounce VSOP Cognac (chilled), preferably Hennessy

1 raw brown sugar cube

3 dashes Angostura bitters

1 dash orange bitters

Champagne, preferably Perrier Jouët Brut NV, to top

Garnish: expressed lemon peel, horse's neck lemon peel, brandied cherry

Directions

Dash the bitters onto the sugar cube before placing it in the chilled flute.

Add the Cognac.

Top with Champagne.

Garnish with an expressed lemon peel (discarded), a long horse's neck lemon peel and a brandied cherry.

Natasha David’s Champagne Cocktail

Natasha David | New York City

Ingredients

Serving: 1

3/4 ounce Suze

1/2 ounce Giffard Crème de Fruits de la fh

sparkling wine, to top

Garnish: lemon twist

Directions

Combine the Suze and passionfruit liqueur in a mixing glass over ice and stir until chilled.

Strain into a coupe and top with Champagne.

Garnish with a lemon twist.

VODKA

Toby Cecchini’s Cosmopolitan*

Toby Cecchini | New York City

Ingredients

Serving: 1

1 1/2 ounces citron vodka (preferably Absolut Citron)

3/4 ounce Cointreau

3/4 ounce lime juice

3/4 ounce cranberry cocktail, such as Ocean Spray

Garnish: lemon twist

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a chilled coupe or cocktail glass.

Garnish with a lemon twist.

Sarah Morrissey’s Cosmopolitan

Sarah Morrissey, Ernesto's | New York

Ingredients

Serving: 1

1 1/2 ounce lemon vodka, preferably Stolichnaya Citron

1/2 ounce lime juice

1 ounce cranberry juice

3/4 ounce Cointreau 

Garnish: orange peel, lime wedge

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled couple.

Express the orange peel and discard.

Garnish with lime wedge.

Hollis**

Ingredients

1½ Parts Absolut Vodka

¾ Part Lillet Rouge

⅙ Part Sugar Syrup

Chocolate Bitters

1 Spiral Orange

Directions

Fill a mixing glass with ice cubes. Add Absolut Vodka, Lillet Rouge, rich syrup and 4 drops of chocolate bitters. Stir ingredients until cold. Strain and pour into a rocks glass. Garnish with orange zest.

Pornstar Martini

Douglas Ankrah, The Townhouse | London

Ingredients

Serving: 1

1 1/2 ounces vanilla vodka, preferably Grey Goose La Vanille or Absolut Vanilla

1/2 ounce passion fruit liqueur, preferably Passoã or De Kuyper

2 ounces passion fruit purée

2 barspoons vanilla sugar (see Editor's Note)

2 ounces chilled Champagne, to be served on the side

Garnish: half of a fresh passion fruit

Directions

Combine all ingredients, except the Champagne, in a mixing tin and shake with ice.

Strain into a chilled Martini glass.

Garnish with half of a sliced-open passion fruit.

Serve with shot of chilled Champagne on the side.

Editor’s Note

Vanilla Sugar:

5 cups granulated sugar

2 vanilla pods

Combine all ingredients in a food processor and blitz until integrated. Sift through a sieve before using or storing.

Brian Evans’ Pornstar Martini**

Brian Evans | New York City

Ingredients

Serving: 1

1 half of a passion fruit (reserve the other half for garnish)

1 3/4 ounces vodka, preferably Suntory Haku

3/4 ounce lime juice

1/2 ounce Cointreau

1/2 ounce unsweetened passion fruit purée, preferably Boiron

1/2 ounce vanilla bean simple syrup (see Editor’s Note)

3 ounces G.H. Mumm Brut Cordon Rouge Champagne

Garnish: half of a passion fruit

Directions

Scoop out the pulp from half of a fresh passion fruit and add it to a shaker tin.

Add all of the remaining ingredients, except Champagne, into the shaker, and hard-shake with cubed ice until properly chilled and diluted.

Double-strain into a chilled coupe.

Float the remaining half of the passion fruit on the surface of the cocktail.

Pour the Champagne into a separate small flute, and serve alongside the cocktail as a palate cleanser.

Editor’s Note

Vanilla Bean Simple Syrup

450 milliliters (450 grams) hot water

450 grams granulated white sugar

1 vanilla bean

Using a paring knife, carefully split the vanilla bean lengthwise and scrape out the vanilla seeds into a nonreactive, quart-size container. Pour the water into the container with the vanilla. Let steep for at least 10 minutes before adding the sugar, then stir until the sugar has dissolved. Allow the spent vanilla bean to steep until the syrup cools to room temperature, then pour the entire mixture through a fine-mesh strainer or coffee filter to strain. Seal the container with an airtight lid, and refrigerate for up to 2 weeks. This recipe can easily be halved by using half of each ingredient; reserve the other half of the vanilla bean for another use.

CAMPARI

Dante’s Garibaldi**

Naren Young, Dante | New York

Ingredients

Serving: 1

1 1/2 ounces Campari

4 ounces fresh-squeezed orange juice

Garnish: orange wedge

Directions

Build the Campari and orange juice in a small highball glass filled with ice.

Stir and garnish with the orange wedge.

Frozen Garibaldi

Adapted from Session Cocktails by Drew Lazor and the Editors of PUNCH

Ingredients

Serving: 1

3 1/2 ounces orange juice

1 1/2 ounces Campari

1/2 ounce simple syrup

1 1/2 cups crushed ice

Garnish: orange half wheel

Directions

Combine all the ingredients in a blender and process until smooth.

Pour into a short collins glass, then garnish with the orange half wheel.

Campari Sour*

PUNCH | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounces Campari

1 ounce simple syrup (1:1, sugar:water)

1/2 ounce grapefruit juice

1/2 ounce lime juice

1 egg white, small

Garnish: brandied cherry

Directions

Add all ingredients to a shaker, and dry shake.

Add ice and shake vigorously.

Strain into a coupe glass, and garnish with a brandied cherry.

Campari Shakerato

Naren Young, Dante | New York

Ingredients

Serving: 1

2 1/2 ounces Campari

2 dashes Maldon salt solution (1:1, Maldon salt:water)

2 drops orange flower water

Directions

Combine all ingredients in a mixing tin and shake with ice.

Strain into a chilled Nick and Nora glass.

Bicicletta*

Ingredients

Serving: 1

2 ounces Campari

2 ounces white wine, Italian and dry

soda water

Garnish: orange wheel

Directions

Add Campari and white wine to a wine glass.

Add ice and top with soda.

Stir gently and garnish with an orange wheel.

Milano-Torino*

Ingredients

Serving: 1

1 ounce Campari

1 ounce Vermouth di Torino

Garnish: orange slice

Directions

Build the drink in an Old-Fashioned glass over ice.

Stir and garnish with an orange slice.

Americano**

Ingredients

Serving: 1

1 1/2 ounces Campari

1 1/2 ounces sweet vermouth

soda water

Garnish: orange slice or orange peel

Directions

Add Campari and sweet vermouth to a Collins or rocks glass.

Add ice and top with soda.

Garnish with an orange slice or orange peel.

Negroni Sbagliato

Ingredients

Serving: 1

1 ounce Campari

1 ounce sweet vermouth

prosecco (or any dry sparkling wine)

Garnish: orange peel

Directions

In a rocks or lowball glass, add Campari, sweet vermouth and ice.

Top with prosecco or sparkling wine and stir gently to combine.

Garnish with an orange peel.

Anthony Schmidt’s Negroni Sbagliato

Anthony Schmidt, J & Tony’s Discount Cured Meats & Negroni Warehouse | San Diego

Ingredients

Serving: 1

1 ounce Campari

1 ounce vermouth, preferably Cocchi Vermouth di Torino

1/4 ounce lemon juice

3 ounces dry prosecco

1 1/2 ounces Topo Chico

Garnish: lemon peel, orange peel

Directions

Combine the Campari and vermouth in a highball glass without ice.

Add lemon juice.

Tilt the glass while adding prosecco.

Gently add ice, using a barspoon to ease into glass. (This lets gravity fold the beverage for you, while keeping as much carbonation as you can trapped in the drink.)

Express a lemon peel and discard. Garnish with orange peel.

Editor's Note

Combine the Campari and vermouth and chill as far ahead of time as possible.

Sbagliato Rosa

Tom Macy Clover Club | Brooklyn, NY

Ingredients

Serving: 1

1 ounce Cappelletti

1 ounce Cocchi Rosa

rosé Champagne, to top

Garnish: orange peel, grapefruit peel

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a rocks glass over ice.

Garnish with an orange peel and grapefruit peel.

Rome With a View*

Michael McIlroy, Attaboy | New York City

Ingredients

Serving: 1

1 ounce Campari

1 ounce dry vermouth

1 ounce lime juice

3/4 ounce simple syrup (1:1, sugar:water)

soda water

Garnish: orange wheel

Directions

Add Campari, dry vermouth, lime juice and simple syrup to a cocktail shaker.

Add ice and shake until chilled.

Strain over ice into a Collins glass.

Top with soda water and garnish with an orange wheel.

Eeyore’s Requiem*

Toby Maloney, Violet Hour | Chicago

Ingredients

Serving: 1

1 1/2 ounces Campari

1 ounce blanc vermouth, preferably Dolin

1/2 ounce gin, preferably Tanqueray

1/4 ounce Cynar

1/4 ounce Fernet-Branca

2 dashes orange bitters

Garnish: orange twist

Directions

Combine all ingredients in a mixing glass with ice and stir until chilled.

Strain into a chilled coupe glass.

Express three orange twists over the surface of the drink, discarding the first two and saving the third for garnish.

Campari Soda

Masayuki Kodato | Tokyo

Ingredients

Serving: 1

2 ounces Campari, chilled

1/2 teaspoon lemon juice, chilled

scant 6 1/2 ounces very effervescent soda water, preferably Wilkinson Tansan, chilled

Directions

Add Campari and lemon juice to a Collins glass with one small piece of cracked ice.

Top with soda water.

Milano-Torino Sour**

Dan Sabo | Los Angeles

Ingredients

Serving: 1

1 ounce Campari

1 ounce dry vermouth, preferably LoFi

3/4 ounce grapefruit juice

1/2 ounce lime juice

1/2 ounce simple syrup

1 egg white

2 dashes orange bitters, preferably Regans’

Directions

Combine all ingredients in a cocktail shaker and dry shake without ice.

Add ice and shake again until chilled.

Strain into a coupe.

SHOCHU

Koji-San*

Kenta Goto | New York City

Ingredients

Serving: 1

1 ounce plus 5 teaspoons shochu, preferably Iichiko Saiten

1/2 teaspoon mezcal, preferably Fidencio Joven

3/4 ounce citrus blend (equal parts lemon and lime juice)

5 teaspoons simple syrup

1 1/2 teaspoons celery juice

Garnish: sea salt and dashi blend, for rim

Directions

Rim a rocks glass with a blend of sea salt and dashi powder (use 3 parts sea salt to 2 parts dashi).

Add all ingredients except celery juice to a shaker with ice and shake.

Strain into the prepared glass over ice.

Float celery juice on top.

Gari Hai**

Teppoudama | Tokyo, Japan

Ingredients

Serving: 1

scant 1 3/4 ounces shochu

6 to 7 ounces soda water, to top

Garnish: 1 large pinch of gari (pickled ginger slices, pink or yellow)

Directions

Fill a highball glass with ice, then pour in the shochu.

Top with soda water.

Garnish with a large pinch of pickled ginger atop the ice.

Shochu Invention #2**

Ingredients

1.5 ounces shochu

0.75 ounces lemon juice

0.25 ounces Benedictine

2 dashes Yuzu bitters

Directions

Combine ingredients in a shaker

Serve over a round ice cube

OTHER / Lower ABV

Chartreuse Swizzle**

Marco Dionysos, Smuggler's Cove | San Francisco, CA

Ingredients

Serving: 1

1 1/4 ounces green Chartreuse

1/2 ounce Velvet Falernum

1 ounce pineapple juice

3/4 ounce lime juice

Garnish: lime wheel and pineapple spear

Directions

Add all ingredients to a cocktail shaker.

Add ice and shake until chilled.

Strain into a pint or Collins glass over ice.

Garnish with a lime wheel and a pineapple spear.

Champs Elysees**

Ingredients

1 1/4 ounce cognac

3/4 ounce lemon juice

1/2 ounce simple syrup

1/2 ounce green Chartreuse

1 dash Angostura bitters

Garnish:  lemon twist

Directions

Add all of the ingredients to a shaker. Add ice and shake to chill. Fine strain into a chilled glass, then garnish.

Episcopal

Ingredients

1 1/2 ounce green Chartreuse

3/4 ounce yellow Chartreuse

Directions

Stir ingredients with ice and fine strain into ice-filled glass

Chartreuse Slushie

Ingredients

5 ounces homemade tart lemonade

1/2 ounce chilled 1:1 coconut sugar syrup

2 ounces green Chartreuse

20 to 24 standard ice cubes

Tart lemonade:  4 ounces fresh lemon juice, 2 ounces simple syrup

Coconut sugar syrup:  1/4 cup boiling water, 1/4 cup granulated coconut sugar (sub sugar if not available)

Directions

When ready to serve, add measured lemonade, coconut sugar syrup, and Green Chartreuse to a blender. Add ice and blend until uniform, then divide between two 10-ounce glasses.

Tujague’s Grasshopper

Tujague's | New Orleans

Ingredients

2 ounces white crème de cacao

1 ounce dark crème de cacao

1 ounce green crème de menthe

1/2 ounce white crème de menthe

1/4 ounce brandy

4 3/4 ounces heavy cream

Directions

Combine all ingredients in a mixing tin and dry shake without ice.

Strain into a Champagne flute.

Seven Hills

Chip Tyndale, Dutch Kills and Flatiron Lounge | New York

Ingredients

Serving: 1

1 ounce Cocchi Americano

1 ounce Amaro CioCiaro

3/4 ounce lemon juice

1/2 ounce Rothman & Winter Orchard Apricot

1/4 ounce simple syrup (1:1, sugar:water)

soda water

Garnish: half orange wheel, grated cinnamon

Directions

Combine all ingredients in a Collins glass over ice.

Stir to integrate.

Garnish with a half orange wheel and grated cinnamon.

Old Hickory*

Maxwell Britten, Maison Premiere | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounces sweet vermouth (preferably Carpano Antica)

1 ounce dry vermouth (preferably Dolin)

4 dashes Peychaud's bitters

4 dashes orange bitters

Garnish: orange peel

Directions

Add all ingredients to a mixing glass.

Add ice and stir until chilled.

Strain over ice into a rocks glass.

Garnish with an orange peel.

Neal Bodenheimer’s Old Hickory

Neal Bodenheimer, Dauphine's | Washington, D.C.

Ingredients

Serving: 1

1 1/2 ounces blanc vermouth, preferably La Quintinye Blanc Royal 

1 1/2 ounuces sweet vermouth, preferably Cinzano 1757 Rosso di Torino

2 dashes Peychaud’s bitters

1 dash Regans' orange bitters

Garnish: lemon peel

Directions

Combine all ingredients in a mixing glass without ice and stir.

Pour into a rocks glass over a large ice cube.

Express the lemon peel, then quickly swipe the peel side over the outside of the glass, front, both sides and back.

Garnish with lemon peel “for a snapper, brighter drink” or discard it for a “rounder and richer” effect.

Chrysanthemum #2*

Jamie Boudreau, Canon | Seattle

Ingredients

Serving: 1

Absinthe

2 1/2 ounces dry vermouth, preferably Dolin dry

1/2 ounce Bénédictine

1/4 ounce lemon juice

Directions

Rinse a coupe with a small amount of absinthe and dump.

Combine the vermouth, Bénédictine, and lemon juice in a mixing glass, add ice, and stir until chilled.

Strain into the absinthe-rinsed coupe.

Chip Tyndale’s Bamboo

Chip Tyndale, Dutch Kills | Queens, NY

Ingredients

Serving: 1

1 1/2 ounces amontillado sherry, preferably Lustau

1 1/4 ounces dry vermouth, preferably Dolin

1/4 ounce blanc vermouth, preferably Dolin

1 dash orange bitters

1 dash Angostura bitters

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe.

Garnish with a lemon peel.

Lillet Tonic*

Ingredients

Serving: 1

1 part Lillet Blanc

2 parts tonic

Garnish:  wedge of lemon or grapefruit

Directions

Combine all ingredients in a glass over ice and serve.

Lillet Tonic Spritz

Ingredients

Serving: 1

2 ounces Lillet Blanc

2 ounces sparkling wine

1 ounce dry tonic

Garnish: lemon twist

Directions

Fill a wine glass with ice, then add the Lillet Blanc. Top with sparkling wine and tonic. Add the lemon twist directly into the spritz and enjoy immediately.

Garret Richard’s Blue Hawaii

Garret Richard, Exotica at The Raines Law Room | New York

Ingredients

Serving: 1

1 teaspoon cane syrup (2:1, cane sugar:water)

5 drops saline solution (see Editor's Note)

1/2 ounce lemon juice

1 1/2 ounce pineapple juice

1/2 ounce lime cordial (see Editor’s Note)

1/2 ounce blue Curaçao, preferably Giffard

3/4 ounce rum, preferably Plantation 3 Star

3/4 ounce coconut oil-washed gin, preferably Plymouth Gin (see Editor’s Note)

12 ounces crushed ice

Garnish: sliced pineapple, pineapple fronds, orchid

Directions

Combine all ingredients in a shaker tin.

Flash-blend for 4 to 5 seconds with 4 ounces of crushed ice.

Pour into a hurricane glass over 8 ounces of crushed ice.

Garnish with sliced pineapple, pineapple fronds and an orchid. 


EDITOR'S NOTE

Saline Solution:
20 grams salt, preferably Maldon
80 grams water
Combine and agitate until salt is completely dissolved. Lime Cordial:
16 ounces (by weight) lime juice
16 ounces (by weight) white granulated sugar
8 ounces (by weight) lime oleo (see below)
Mix thoroughly and store in the refrigerator.
Lime Oleo:
1 part lime peels
1 part white sugar
Combine the lime peels and white sugar in a sealed bag and let sit for 48 hours. Strain out the solids and store in a sealable container.
Coconut Oil-Washed Gin:
8 ounces coconut oil
1 liter gin, preferably Plymouth
Temper the coconut oil with indirect heat then combine with the gin. Sous vide the mixture for 6 to 8 hours at 105 degrees Fahrenheit. Freeze for 4 hours and then strain through a nut milk bag.

John deBary’s Blue Hawaii*

John deBary | New York

Ingredients

Serving: 1

3/4 ounce white rum

3/4 ounce Senior & Co.'s Blue Curaçao

3/4 ounce Clément Coconut Liqueur

3/4 ounce fresh pineapple juice

Directions

Combine all ingredients in a mixing tin and shake with ice for 15 seconds.

Strain into a chilled cocktail glass.

Angelo Azzurro*

Nick Palmeri, Gaetano's Ristorante | Henderson, NV

Ingredients

Serving: 1

2 ounces London dry gin

1 1/4 ounce Luxardo Bitter Bianco

1 1/4 ounce triple sec

1/2 ounce blue Curaçao

Garnish: lemon twist

Directions

Add all the ingredients to a cocktail shaker with ice.

Shake until chilled, then strain into a chilled cocktail glass.

Garnish with a lemon twist.

Suze and Tonic

PUNCH | Brooklyn, NY

Ingredients

Serving: 1

1 1/2 ounces Suze

tonic water, to top

Directions

Fill a Collins glass with ice.

Add the Suze.

Top with tonic water.

Bitter Handshake

Andrew Bohrer, Adapted from Bitters by Brad Thomas Parsons

Ingredients

Serving: 1

1 ounce Fernet-Branca

1 ounce Blood Orange Reduction

1 ounce Rye Whiskey Syrup

Garnish: thick spiral of orange zest

Directions

Combine all ingredients in a mixing glass.

Add ice and stir until chilled.

Strain into a rocks glass over an ice sphere.

Garnish with the orange zest atop the ice sphere.

Blood Orange Reduction

Ingredients

Yield: approximately 2/3 cup

1 cup blood orange juice

Directions

In a small saucepan, bring the blood orange juice to a boil over medium-high heat.

Boil until reduced by a third.

Remove from heat and let cool.

Rye Whiskey Syrup

Ingredients

Yield: 1 cup

1 cup sugar

1 cup rye

Directions

In a medium saucepan, bring the sugar and rye to a simmer, stirring occasionally to dissolve the sugar.

At the first crack of a boil, remove from the heat.

Let cool completely, then store the syrup in a glass jar for up to four months.

Chirulín

Tatiana Flores | Lima, Peru

Ingredients

Serving: 1

2 ounces acholado pisco

1 1/2 ounces pink grapefruit juice

1/2 ounce cinnamon rich simple syrup (see Editor’s Note)

1/4 ounce lime juice

Garnish: grapefruit wedge, Ceylon cinnamon stick

Directions

Add all ingredients to a cocktail shaker with ice and shake hard until chilled.

Strain into a rocks glass with ice.

Garnish with a grapefruit wedge and a cinnamon stick.

Editor's Note

Cinnamon Rich Simple Syrup
1 cup water
10 grams Ceylon cinnamon sticks
2 cups Demerara sugar
Add the water and cinnamon to a small saucepan and bring to a boil. Reduce the heat to a simmer and add the Demerara sugar, then stir to dissolve. Remove from heat, cover and let steep until cool. Strain the syrup into a resealable container and reserve the cinnamon sticks for garnish. Keeps, refrigerated, for up to 2 weeks.

French Connection

Jane Danger, Cienfuegos and Mother of Pearl | New York

Ingredients

Serving: 1

5 red grapes

1/2 ounce cane syrup

3/4 ounce fresh lime juice

3/4 ounce bianco vermouth, preferably Dolin Blanc

1/2 ounce Luxardo Bitter

1 1/2 ounce rum, preferably Plantation 3 Star

Garnish: skewered grape wrapped with a thin orange peel, then dipped in 151, set on fire, and extinguished in the drink

Directions

Muddle grapes in shaking tin.

Combine all ingredients in tin, shake and fine strain into coupe.

Garnish with a skewered grape wrapped with a thin orange peel, then dipped in 151, set on fire and extinguished in the drink.

Virgin Piña Coladas

Caipirinha

Ingredients

Serving: 1

2 ounces cachaça

1 lime, quartered

2 teaspoons sugar

Garnish: lime wedge or wheel

Directions

In a rocks glass, add lime pieces and sugar, and muddle until well juiced.

Add cachaça and ice.

Stir to mix and garnish with a lime wedge.

Macunaíma

Arnaldo Hirai | São Paulo

Ingredients

Serving: 1

scant 1 3/4 ounces balm-aged cachaça

heavy 3/4 ounce lime juice

scant 3/4 ounce simple syrup

1/4 ounce Fernet-Branca

Directions

Pour the cachaça, lime juice, simple syrup and Fernet-Branca into a cocktail shaker.

Shake with ice.

Strain into a chilled lowball glass without ice.

Orchid Thief

Chip Tyndale, Dutch Kills and Flatiron Lounge | New York

Ingredients

Serving: 1

1 1/2 ounce fino sherry

1 ounce dry vermouth

1/2 ounce Bénédictine

Garnish: lemon twist

Directions

Combine all ingredients in a mixing glass over ice and stir until chilled.

Strain into a chilled coupe glass.

Garnish with a lemon twist.

Industry Sour

Ted Kilgore, Taste, St. Louis, 2011

1 ounce Fernet-Branca

1 ounce Green Chartreuse

1 ounce simple syrup

1 ounce lime juice

Combing ingredients in a cocktail shaker half-filled with ice.