The Drink of Laughter & Forgetting

Spirit:  1.5 oz Cynar

Sweetener:  .5 oz Green Chartreuse; .5 oz Demerara Syrup

Acid/Bitter:  .75 oz Lime Juice; 14 drops Angostura Bitters

Garnish:  Angostura Bitters

Preparation:   Combine the ingredients in a mixing glass.  Shake with ice for 10 seconds.  Strain into a coupe glass.  Garnish with a spritz of Angostura Bitters over the top.

While researching the Art of Choke, I came across this recipe online at a blog called cocktailvirgin.blogsopt.com. It is attributed to Mike Yusko of Cure in New Orleans.  Given all of the bitter components it is surprisingly citrusy and refreshing.

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The Art of Choke

Spirit:  1 oz Rum (White)

Sweetener:  .25 oz Green Chartreuse; .125 oz Demerara Syrup

Acid/Bitter:  1.25 oz Cynar; .125 Lime Juice; 1 dash Angostura Bitters

Garnish:  Mint

Preparation:  Combine ingredients into a mixing glass.  Add 2 sprigs of mint and gently muddle.  Let sit for 1 minute.  Stir with ice for 20 seconds.  Strain into an ice filled rocks glass.  Garnish with a mint sprig.

This is a recipe attributed to Kyle Davidson of The Violet Hour in Chicago.

Negroni

Spirit:  1.25 oz London Dry Gin

Sweetener:  1.25 oz Sweet Vermouth (Antica Formula Carpano)

Bitter/Acid:  1.25 oz Campari

Garnish:  Orange Peel

Preparation:  Combine ingredients in an ice-filled mixing glass.  Shake 10 seconds.  Strain into a cocktail glass.  Garnish with an orange peel.

This is the common recipe that I found in various online sources where it’s equal parts of each ingredient.  Some recipes seem to dial down the sweet vermouth and campari so that it’s 1.5 oz gin, .75 oz sweet vermouth and .75 oz Campari.

Little Italy

Spirit:  2 oz. Rye Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antico Formula Carpano)

Bitter/Acid:  .5 oz Cynar

Preparation:  Combine the ingredients in an ice-filled mixing glass.  Stir 20 seconds.  Strain into a cocktail glass.

Garnish:  Maraschino cherry & Orange zest.

This recipe is attributed to Audrey Saunders of Pegu Club in New York City.  I found it online through the web blog cocktalia.com.  It’s a good variation on a Manhattan that substitutes Cynar for the Angostura bitters.

Old Fashioned

Spirit:  2.25 oz Rye or Bourbon Whiskey

Sweetener:  .5 oz Demerara Syrup

Bitter/Acid:  4 dashes Angostura Bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir 20 seconds.  Strain into a double old-fashioned glass.

Garnish:  Cherry and/or Orange Peel

This recipe is from the Cocktails 101 booklet from Paul McGee, owner of The Whistler in Chicago.

Morning Glory #2

Spirit:  1 oz Rye Whiskey; 1. oz. Brandy

Sweetener:  .25 oz Orange Liquer; .25 oz Demerara Syrup

Bitter/Acid:  1 dash Peychaud’s Bitter; 1 dash Angostura Bitters

Preparation:  Combine ingredients in a mixing glass over ice.  Stir for 20 seconds.  Strain into an Absinthe-rinsed old-fashioned glass.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler in Chicago.

Sazerac

Spirit:  2.25 oz Rye Whiskey

Sweetener:  .5 oz Demerara syrup

Bitter/Acid:  3 dashes Peychaud’s bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an Absinthe-rinsed double old-fashioned glass.

Garnish: Lemon peel.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.