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.

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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.

 

Absinthe Makes the Heart Grow Fonder

  • 1.5 oz Gin
  • .5 oz Absinthe
  • .5 oz Maraschino Liqueur
  • .75 oz Grapefruit Juice
  • 3 dashes Cherry Bitters
  • 1 bar spoon Campari

Garnish:  Flamed Orange Peel

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Bar Spoon

Preparation:  Combine ingredients in a mixing glass.  Shake and strain into a chilled coupe.  Garnish with a flamed orange peel.

I cam across this cocktail on the website Kindred Cocktails.  It is attributed to Scott Diaz of Seattle.

Ramos Gin Fizz

  • 2 oz London Dry Gin
  • 1 oz Heavy Cream
  • 1 Egg White
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • 2 teaspoons Superfine Sugar
  • 2 – 3 drops of Orange Flower Water
  • Soda Water

Garnish:  Orange Slice

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar.  Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass.  Top up with cold seltzer or club soda.

This is a recipe from Esquire Magazine by David Wondrich.  The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888.  I also tried the recipe from Speakeasy which was great too!

Bee’s Knees

  • 2 oz Gin
  • 1 oz Honey Syrup
  • .75 oz Fresh Lemon Juice

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a cocktail glass.  Garnish with a lemon twist.

This is a classic cocktail from the Pre-Prohibition era.  This particular recipe is from the book Speakeasy Jason Kosmas and Dushan Zaric of Employees Only in New York City.

Juliet & Romeo

  • 2 oz Gin
  • .75 oz Fresh Lime Juice
  • .75 oz Simple Syrup
  • 1 Sprig of Mint
  • Pinch of Salt
  • 3 drops Rose Water, for garnish
  • 3 drops Angostura Bitters, for garnish

Garnish:  Mint Leaf

Glass:  Coupe/Cocktail

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

Preparation:  Put cucumber slices and salt in a mixing glass and muddle.  Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker.  Strain into a cocktail glass.  Garnish with a mint leaf and the drops of bitters and rose water.

This is a recipe from Toby Maloney of The Violet Hour in Chicago.

Jasmine

  • 1.5 oz Gin
  • 1 oz Cointreau
  • .75 oz Campari
  • .5 oz Lemon Juice

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a cocktail glass.  Garnish with a twist of lemon.

This is a recipe I came across in Imbibe Magazine and is attributed to Paul Harrington of Townhouse Bar & Grill in Emeryville, California.