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.
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.
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.
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.
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.