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.


Shaddock’s Fizz

    • 2 ounces Aperol
    • 3/4 ounce Grapefruit Juice
    • 1/2 ounce St.Germain Liqueur
    • 2 ounces Champagne, or to taste

Garnish:  Grapefruit Twist

Glass:  Highball

Tools:  Mixing glass, Cocktail Shaker, Bar Spoon

Preparation:  Pour Aperol, grapefruit juice and St.-Germain into a cocktail shaker. Shake well.  Fill a highball glass with ice, and pour in contents of shaker. Top with Champagne and add grapefruit twist.

This is a recipe from the New York Times and is attributed to Peels in New York City.

Ruby Peach

  • 1 oz Vodka
  • 1 oz Ruby Port
  • 1 oz Peach Juice
  • .5 oz Lemon Juice
  • Simple Syrup (depending on sweetness of Peach Juice)

Garnish: Peach Slice, Sprig of Mint

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Shaker

Preparation: Combine ingredients into a mixing glass.  Shake in an ice-filled cocktail shaker for 15 seconds.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as follows:

Can sweet drinks be deep and rich? This one is.  The Grand Marnier and Ruby Port give the cocktail multiple dimensions.

Thyme Lemonade

  • 1.5 oz Limoncello
  • 5 sprigs Fresh Thyme
  • 1 Lemon Wheel
  • 4 oz Seltzer

Garnish:  Lemon Wheel, Sprig of Thyme

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Muddler, Hawthorne Strainer

Preparation:  Muddle the lemon wheel and 5 springs of fresh thyme in the mixing glass.  Add the limoncello.  Shake the ingredients without the seltzer in an ice-filled cocktail shaker and strain into an ice-filled Collins glass.  Top with seltzer and garnish with a lemon wheel and sprig of thyme.

This is a recipe from a Women’s Health Magazine article titled “Skinny Sips” which compiled several cocktail recipes that are supposed to be less than 200 calories.

Bitter Orange Cream

  • 2 oz Aperol
  • 2 oz Fresh Orange Juice
  • 1 Tbsp Fresh Lime Juice
  • 12 oz Vanilla Ice Cream
  • Milk (optional)

Garnish:  Orange Wheel

Glass: Pint

Tools:  Blender

Preparation: Blend ingredients together (adding milk as necessary for texture) and serve in a pint glass.  Garnish with an orange wheel.

This is a recipe from Imbibe Magazine and is attributed to Ben Johnson of West Egg Cafe in Atlanta.

French Open

  • .75 oz Lillet Blanc
  • .5 oz Honey Syrup
  • .5 oz Fresh Lemon Juice
  • 2 Fresh Raspberries
  • Prosecco/Sparkling Wine (the drier the better)

Garnish:  Fresh Raspberry

Glass:  Flute

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

Preparation:  Muddle fresh raspberries in the base of the mixing glass.  Add the remaining ingredients, except the sparkling wine, and shake with ice in a cocktail shaker.  Double strain into a chilled flute.  Top with sparkling wine and stir gently to combine.  Garnish with a fresh raspberry.

This is a recipe from Imbibe Magazine and is attributed to Bryan Dayton of Oak at Fourteenth in Boulder, Colorado.

Amaretto Sour

  • 1.5 oz Amaretto
  • .75 oz Cask-Proof Bourbon (such as Booker’s)
  • 1 oz Fresh Lemon Juice
  • 1 tsp Rich Simple Syrup
  • .5 oz Fresh Egg White, Beaten

Garnish: Lemon Peel and Brandied Cherry

Glass:  Old Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass and dry shake in a cocktail shaker.  Add ice to cocktail shaker and shake well.  Strain into an old fashioned glass over ice.  Garnish with a lemon peel and brandied cherry.

This is a recipe from Imbibe Magazine and is attributed to Jeffrey Morgenthaler of Clyde Common in Portland, Oregon.  It varies from the traditional recipe by adding bourbon, rich simple syrup and egg white.