Ragtime

  • 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.

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The Little Easy Cocktail

  • 1.5 oz Blended Scotch Whisky (Famous or Black Grouse)
  • .5 oz Averna
  • 1 Sugar Cube
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Orange Bitters
  • Absinthe rinse

Garnish:  Orange Twist

Glass:  Double Old-Fashioned/Rocks Glass

Tools:  Mixing Glass, Muddler, Julep Strainer, Atomizer (Absinthe loaded)

Preparation:  Place sugar cube into a mixing glass and add both bitters.  Muddle the sugar and bitters until emulsified.  Add the Scotch and Averna and stir with ice for 15 seconds.  Rinse a chilled rocks glass with absinthe.  Strain contents of mixing glass into a chilled rocks glass.  Express the oils from an orange twist and garnish.

This is a recipe from the Food Republic website and is a variation on the traditional Sazerac, substituting Scotch Whisky and Averna for the Rye Whiskey.

* I prefer the Paul McGee approach to the Sazerac by using Demerara syrup in place of the muddled sugar cube.

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.

Remember the Maine

 

  • 2 oz Rye Whiskey (Wild Turkey Russell’s Reserve 6-Year-Old)
  • .75 oz Sweet Vermouth (Antica Formula Carpano)
  • .5 oz Cherry Liqueur (Heering)
  • 1 bar spoon Pernod or Absinthe

Garnish:  Lemon Twist

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a chilled coupe.  Garnish with a lemon twist.

This recipe is from The PDT Cocktail Book by Jim Meehan and it is attributed to Charles H. Baker, Jr’s “The Gentleman’s Companion: An Exotic Drinking Book, 1937.”

Cocktail a la Louisiane

Spirit:  .75 oz Rye Whiskey

Sweetener:  .75 oz Sweet Vermouth

Bitter/Acid:  .75 oz Benedictine, Dash of Absinthe or Herbsaint, Dash of Peychaud’s Bitters

Garnish:  Maraschino cherry

Preparation:  Pour ingredients is an ice-filled mixing glass.  Stir for 20-30 seconds.  Strain into cocktail glass.  Garnish with a maraschino cherry.

This was once the house cocktail at the famous French restaurant in New Orleans called the Restaurant de la Louisiane.

Corpse Reviver #2

Spirit:  1 oz Gin

Sweetener:  1 oz Lillet, 1 oz Orange Liqueur

Bitter/Acid:  1 oz Lemon Juice, Dash of Absinthe, Zest of Orange

Garnish:  Orange Peel

Preparation:  Combine ingredients in a mixing glass.  Pour ingredients into an ice-filled shaker.  Shake for 10 seconds.  Strain into cocktail glass.  Add zest of orange and garnish with orange peel.

This is a classic cocktail that is attributed to Harry Craddock, author of The Savoy Cocktail Book.  I obtained this version of the recipe from Imbibe Magazine.

Sazerac

Spirit:  2.25 oz Rye Whiskey

Sweetener:  .5 oz Demerara syrup

Bitter/Acid:  3 dashes Peychaud’s bitters

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an Absinthe-rinsed double old-fashioned glass.

Garnish: Lemon peel.

This recipe is from the Cocktails 101 booklet from Paul McGee, the owner of The Whistler.