Original Cognac Cocktail

  • 3 ml superfine sugar
  • 5 ml water
  • 60 ml Cognac – pierre Ferrand 1840 Original Formula
  • 5 ml Mathilde Orange X.O. Liqueur
  • 2-3 dashes aramotaic bitters.

Garnish:  Twist lemon

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Strainer

Preparation:  In a mixing glass, stir 3 ml of superfine sugar with 5 ml water until sugar has dissolved.  Add 60 ml Pierre Ferrand 1840 Original Formula cognac, 5 ml Mathilde Orange X.O. Liqueur, 203 dashes aromatic bitters.  Fill glass with cracked ice, stir well and strain into a chilled cocktail glass.  Twist lemon peel over the top.

This is a recipe from a Pierre Ferrand 1840 Original Formula Cognac handout and is an adaptation by David Wondrich from Jerry Thomas Bar-Tenders’ Guide, 1862.

A See-Through Negroni

  • 1 oz Gin
  • 1 oz Cocchi Americano
  • 1 oz Salers Gentian Aperitif
  • Dash of Grapefruit Bitters

Garnish:  Grapefruit Twist

Tools: Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a chilled coupe.  Garnish with a grapefruit twist.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and Italy by Way of Mexico.

Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Sangria’s Aromatic Cousin and A See Through Negroni.

Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.

Bonal & Rye

  • 2 oz Rye Whiskey
  • 1 oz Bonal Gentiane-Quina
  • .5 oz Orange Liqueur
  • 2 dashes Orange Bitters
  • 1 dash Angostura Bitters

Garnish: Orange Peel

Glass: Rocks

Tools: Mixing Glass, Barspoon, Julep Strainer

Preparation: Combine ingredients in a mixing glass with ice, stir until cold, strain into a rocks glass with no ice and garnish with an orange peel.

This is a recipe from Todd Smith of Dalva in San Francisco.

Paddy Wallbanger

  • 1.5 oz Irish Whiskey (Black Bush)
  • 1.5 oz Dry Vermouth (Dolin)
  • .5 oz Galliano L’Autentico
  • 2 dashes Orange Bitters

Garnish: None

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice until cold.  Strain into a chilled coupe.

This is a recipe from the PDT Cocktail Book and is attributed to Gerry Corcoran of PDT in New York City.  According to the book it was this Irish bartender’s reinterpretation of the Harvey Wallbanger as a dry Irish Manhattan.

New Friend

  • 1.5 oz Bourbon
  • .75 oz Aperol
  • .75 oz Lillet Blanc

Garnish: Orange Twist

Glass: Coupe

Tools: Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice until cold.  Strain into a chilled coupe glass and garnish with an orange twist.

This is a recipe from the Potation Handbook by Steve Carrow of Naha in Chicago.  It is a variation on the classic cocktail Old Pal.