The Duke

  • 1 oz Cognac
  • 1 oz Amaro Montenegro
  • 1 oz Sweet Vermouth (Carpano Antica Formula)
  • 2 drops orange bitters (The Bitter Truth)

Garnish:  Orange Peel

Glass:  Rocks

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Stir and strain into a rocks glass.  Garnish with an orange peel.

This is a somewhat simplified version of a recipe developed by Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.  The cocktail is a Herit’s variation on a classic Negroni and replaces the gin with cognac and the Campari with Montenegro.  The recipe in the book calls for creating a large, hollow ice ball that is placed in a rocks glass and the drink is then strained into the ice ball.  I’m not sure how you drink it from that point but it looks really cool!

Remember the Maine

 

  • 2 oz Rye Whiskey (Wild Turkey Russell’s Reserve 6-Year-Old)
  • .75 oz Sweet Vermouth (Antica Formula Carpano)
  • .5 oz Cherry Liqueur (Heering)
  • 1 bar spoon Pernod or Absinthe

Garnish:  Lemon Twist

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a chilled coupe.  Garnish with a lemon twist.

This recipe is from The PDT Cocktail Book by Jim Meehan and it is attributed to Charles H. Baker, Jr’s “The Gentleman’s Companion: An Exotic Drinking Book, 1937.”

The Last Word

  • .75 oz Gin
  • .75 oz Green Chartreuse
  • .75 oz Maraschino Liqueur
  • .75 oz Lime Juice

Garnish:  Lime Wheel

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the ingredients into a mixing glass.  Shake in an ice-filled cocktail shaker for 10-15 seconds.  Strain into a chilled cocktail glass and garnish with a lime wheel.

This is a recipe from the book Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York.

Jersey Quarter

  • 1 oz Rye Whiskey
  • 1 oz Applejack
  • 1 oz Sweet Vermouth
  • .25 oz Benedictine
  • 1 dash Angostura Bitters
  • 1 dash Peychaud’s Bitters

Garnish:  Lemon Twist, Orange Twist

Glass:  Rocks/Double Old-Fashioned

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine all ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an ice-filled glass.  Garnish with lemon and orange twists.

This recipe is attributed to Mayur Subarao from the bar Post Office in Brooklyn.  I came across it in Imbibe Magazine.

Pink Lady

  • 1.5 oz London Dry Gin
  • .75 oz Lemon Juice
  • .5 oz Laird’s Apple Jack
  • .5 oz Simple Syrup
  • .5 oz Grenadine
  • 1 Egg White

Garnish:  None

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients into a mixing glass and dry shake first and then shake for 20 seconds in an ice-filled cocktail shaker.  Strain into a coupe glass.

This recipe is attributed to Harry McElhone from his 1922 book ABC of Mixing Cocktails.  I came across it in The PDT Cocktail Book by Jim Meehan.