Absinthe Makes the Heart Grow Fonder

  • 1.5 oz Gin
  • .5 oz Absinthe
  • .5 oz Maraschino Liqueur
  • .75 oz Grapefruit Juice
  • 3 dashes Cherry Bitters
  • 1 bar spoon Campari

Garnish:  Flamed Orange Peel

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Bar Spoon

Preparation:  Combine ingredients in a mixing glass.  Shake and strain into a chilled coupe.  Garnish with a flamed orange peel.

I cam across this cocktail on the website Kindred Cocktails.  It is attributed to Scott Diaz of Seattle.

New Fashioned

  • 1.5 oz Rye Whiskey (Rittenhouse)
  • .75 oz Punt e Mes Vermouth
  • .25 oz Maple Syrup (McLure’s)
  • 8 drops Fee Brothers Peach Bitters
  • 4 drops Peychaud’s Bitters

Garnish:  Orange Peel and Lemon Peel

Glass:  Rocks/Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 30 seconds.  Strain into a rocks glass over large ice.  Garnish with lemon and orange peels.

This recipe is from Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.

AppleJack Rabbit

  • 2 oz Apple Brandy (preferably Laird’s AppleJack)
  • 2/3 oz pure Maple Syrup
  • .75 oz fresh Orange Juice
  • .75 oz fresh Lemon Juice

Garnish:  Thin Apple Slice

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Bar Spoon

Preparation:  In a mixing glass, combine the apple brandy and maple syrup and stir until combined.  Add the orange and lemon juices and shake vigorously in an ice-filled cocktail shaker.  Strain into a chilled cocktail glass.  Garnish with a thin apple slice.

This is a classic cocktail found in the The Savoy Cocktail Book.  The above recipe is the variation of the cocktail found in the book Mix Shake Stir – Recipes from Danny Meyer’s acclaimed New York City restaurants.

Greenwich Sour

  • 1.75 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .75 oz Simple Syrup
  • 1 Egg White
  • .75 oz Dry Red Wine (Malbec or Syrah)

Garnish:  Orange Half-Wheel and Brandied Cherry

Glass:  Old-Fashioned/Rocks

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the whiskey, lemon juice, simple syrup and egg white into a mixing glass.  Shake vigorously for at least 1 minute.  Strain into an old-fashioned glass over large ice.  Float the red wine on top.  Garnish with the orange and cherry.

This is a recipe from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York.  It is a variation on the New York Sour with an egg white added to the recipe.

Ramos Gin Fizz

  • 2 oz London Dry Gin
  • 1 oz Heavy Cream
  • 1 Egg White
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • 2 teaspoons Superfine Sugar
  • 2 – 3 drops of Orange Flower Water
  • Soda Water

Garnish:  Orange Slice

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar.  Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass.  Top up with cold seltzer or club soda.

This is a recipe from Esquire Magazine by David Wondrich.  The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888.  I also tried the recipe from Speakeasy which was great too!

Old Money

  • 2 oz Bourbon
  • .5 oz Aperol
  • 2 barspoons Walnut Liqueur
  • 10 drops Angostura Bitters
  • 3 drops Allspice Dram, for garnish

Garnish:  Orange Zest, Orange Oil, Allspice Dram

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Zester

Preparation:  Combine the bourbon, Aperol, walnut liqueur and bitters in a mixing glass.  Add ice and stir for 30-40 rotations.  Strain into an old-fashioned glass over large ice.  Garnish with orange oil by zesting a patch of the orange over the drink.  Garnish with 3 drops of Allspice Dram.

This is a recipe from an online article about 20 Iconic Chicago Cocktails and is attributed to Benjamin Schiller of Boka in Chicago.

El Diablo

  • 2 oz Reposada Tequila
  • .75 Fresh Lemon Juice
  • .75 oz Ginger Syrup
  • .25 oz Creme de Cassis
  • Club Soda

Garnish:  Candied Ginger

Glass: Collins

Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the ingredients, except the club soda, in a mixing glass.  Shake for 10 seconds in an ice-filled cocktail shaker.  Strain into a Collins glass and top with club soda.  Garnish with a candied ginger.

This is a recipe from Josh Habiger of The Patterson House in Nashville.