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.

Sexy Old Fashioned

  • 1.5 oz Rye Whiskey
  • 1 oz Bourbon
  • .25 oz Benedectine
  • 1 barspoon Allspice Dram
  • 1 barspoon Rich Simple Syrup
  • 3 dashes Angostura Bitters

Garnish:  Orange Twist

Glass:  Old Fashioned/Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice.  Strain into an old fashioned glass over large ice.  Garnish with an orange twist.

This is a recipe from Imbibe Magazine and is attributed to Jim Romdall of Vessel in Seattle.

Harvard Cocktail

  • 1.5 oz Cognac
  • 1 oz Sweet Vermouth
  • 2-3 dashes of Angostura Bitters

Garnish:  None recommended

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir well with ice and strain into a chilled cocktail glass.

This is a recipe from David Wondrich’s column in Esquire magazine and is a variation of the classic Manhattan cocktail, substituting Cognac for Rye Whiskey.

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.

Old Money

  • 2 oz Bourbon
  • .5 oz Aperol
  • 2 barspoons Walnut Liqueur
  • 10 drops Angostura Bitters
  • 3 drops Allspice Dram, for garnish

Garnish:  Orange Zest, Orange Oil, Allspice Dram

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Zester

Preparation:  Combine the bourbon, Aperol, walnut liqueur and bitters in a mixing glass.  Add ice and stir for 30-40 rotations.  Strain into an old-fashioned glass over large ice.  Garnish with orange oil by zesting a patch of the orange over the drink.  Garnish with 3 drops of Allspice Dram.

This is a recipe from an online article about 20 Iconic Chicago Cocktails and is attributed to Benjamin Schiller of Boka in Chicago.

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.

Blue-Law Fizz

  • 1 pint Blueberries
  • 1 750 ml bottle Peche Lambic Beer (try Lindemans or substitute Framboise Lambic)
  • 1 750 ml bottle Dry Prosecco
  • 10 dashes Angostura Bitters
  • 1 cup Seltzer
  • .5 cup (or to taste) Honey Syrup
  • .5 cup (or to taste) freshly squeezed Lemon Juice
  • 4 peaches, thinly sliced
  • 4 lemons sliced into wheels

Garnish:  Peach Slice and Blueberries

Glass:  Collins

Tools:  Large Bowl or Pitcher, Muddler, Bar Spoon

Preparation:  In a large bowl or pitcher, gently press the blueberries until they split.  Add lambic beer, prosecco, bitters, and seltzer.  Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness.  Add peached and lemons.  Serve in ice-filled collins glass or cups, making sure that each serving is alloted some of the fruit

This is a recipe from In Style Magazine and is attributed to Jason Stevens of Bar Congress in Austin.  The recipe serves 8-10 with leftovers.  It also recommends an option to create ice cubes with freshly steeped and cooled ginger tea