Harvard Cocktail

  • 1.5 oz Cognac
  • 1 oz Sweet Vermouth
  • 2-3 dashes of Angostura Bitters

Garnish:  None recommended

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir well with ice and strain into a chilled cocktail glass.

This is a recipe from David Wondrich’s column in Esquire magazine and is a variation of the classic Manhattan cocktail, substituting Cognac for Rye Whiskey.

Toronto Cocktail

  • 2 oz Rye Whiskey or Canadian Whiskey
  • .25 oz Fernet Branca
  • .25 oz Simple Syrup
  • 2 dashes Angostura Bitters

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 20 seconds and strain into a chilled cocktail glass.  Express the oils from an orange peel over the glass and garnish.

This is a recipe from an article by Paul Clarke on the website Serious Eats.  It is another Manhattan variation where the Fernet and simple syrup replace the sweet vermouth.  There are a number of variations of this cocktail online with different amounts of Fernet, but the .25 found here seems to be the consensus.

Brooklyn Heights

  • 1.5 oz Rye Whiskey
  • .25 oz Luxardo Amaro Abano
  • .25 oz Maraschino Liqueur
  • .5 oz Dry Vermouth
  • 2 dashes Orange Bitters
  • Campari Rinse

Garnish:  None

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a cocktail glass.

This is a recipe from Maxwell Britten of the Jack the Horse Tavern in Brooklyn Heights.  It’s another variation on the Manhattan that is named after the neighborhood of it’s origin.

Red Hook

  • 2 oz Rye Whiskey
  • .5 oz Punt e Mes vermouth
  • .5 oz Maraschino Liqueur

Garnish:  Cherry

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice until chilled.  Strain into a cocktail glass.  Garnish with a cherry.

This is a recipe from Vincenzo Errico of Milk & Honey in New York City.  It’s one of the many variations on the classic Manhattan that are named after neighborhoods in and around New York.

Racquet Club Cocktail

  • 2 oz Gin
  • 1 oz Dry Vermouth
  • 1 bar spoon Creme de Cacao
  • 2 dashes Orange Bitters

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir well and strain into a cocktail glass.  Twist a swatch of lemon peel over the glass and use twist as garnish.

This is a recipe from David Wondrich’s Old Fashioned column in Imbibe Magazine.  The original recipe was created at the legendary Manhattan Club in the 1890’s.