Bitter Giuseppe

  • 2 oz Cynar
  • 1 oz Sweet Vermouth
  • .25 oz Lemon Juice
  • 6 dashes Orange Bitters

Garnish:  Lemon Peel

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a rocks glass over ice.  Garnish with a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Stephen Cole of Barrelhouse Flat in Chicago.


The Hot Marie

  • 1.5 oz Cognac (Martell of other very special pale-grade_
  • .5 oz Creme Yvette liqueur (or Cherry Heering)
  • .5 teaspoon (more to taste) unrefined sugar

Garnish:  Half Lemon Wheel

Glass:  Handled Mug

Tools:  Barspoon

Preparation: Rinse a handled mug with boiling water to warm it and add the ingredients.  Top off with 2 to 3 ounces boiling water, stir to dissolve sugar, and garnish with a half lemon wheel that has been cleverly pierced with half a vanilla bean.

This is a recipe from Marie Claire magazine and is attributed to David Wondrich from his book Punch: The Delights (and Dangers) of the Flowing Bowl.


  • 1 oz Rye Whiskey
  • 1 oz Ramazzotti Amaro
  • 1 oz Aperol
  • 2 dashes Peychaud’s Bitters
  • Mist of Absinthe

Garnish:  Orange Twist

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer, Atomizer (loaded with absinthe)

Preparation:  Mist the inside of a mixing glass with absinthe, combine the remaining ingredients and stir with ice.  Strain into a chilled cocktail glass and garnish with an orange twist.

This is a recipe from Imbibe Magazine and is attributed to Jeremy James Thompson of Raines Law Room in New York City.