Henry Miller

  • 2 oz Bourbon
  • .75 oz Sweet Vermouth (Carpano Antica Formula)
  • .75 oz Simple Syrup
  • .75 oz Fresh Lemon Juice
  • 3-4 dashes Angostura Bitters
  • 2 Strawberries
  • 1 oz Soda

Garnish:  Strawberry

Glass:  Collins

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

Preparation:  Muddle 2 strawberries in mixing glass.  Add the remaining ingredients, except the soda, and shake in an ice-filled cocktail shaker for 15 seconds.  Strain into a Collins glass over ice.  Top with soda.  Garnish with a strawberry.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to the Darby in New York.  The article describes the drink as follows:

This drink may appear overly sweet – it has strawberries, after all – but it has the heart of a Manhattan (bourbon, sweet vermouth and bitters) so it’s not the saccharine concoction you might expect.

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The Duke

  • 1 oz Cognac
  • 1 oz Amaro Montenegro
  • 1 oz Sweet Vermouth (Carpano Antica Formula)
  • 2 drops orange bitters (The Bitter Truth)

Garnish:  Orange Peel

Glass:  Rocks

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Stir and strain into a rocks glass.  Garnish with an orange peel.

This is a somewhat simplified version of a recipe developed by Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.  The cocktail is a Herit’s variation on a classic Negroni and replaces the gin with cognac and the Campari with Montenegro.  The recipe in the book calls for creating a large, hollow ice ball that is placed in a rocks glass and the drink is then strained into the ice ball.  I’m not sure how you drink it from that point but it looks really cool!

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.”

James Joyce Cocktail

Spirit:  1.5 oz Irish Whiskey

Sweetener:  .75 oz Sweet Vermouth, .75 oz Orange Liqueur

Acid/Bitter:  .5 oz fresh lime juice

Preparation:  Combine ingredients into a mixing glass and pour into an ice-filled cocktail shaker.  Shake for 10 seconds.  Strain into a cocktail glass.

This recipe is identical to the Oriental Cocktail except that it substitutes Irish Whiskey for Rye Whiskey.

Vancouver Cocktail

Spirit: 1.5 oz Gin

Sweetener:  1.5 oz Sweet Vermouth

Acid/Bitter:   .25 oz Benedictine, 2 dashes Peychaud’s Bitters

Garnish:  Lemon Zest

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into a cocktail glass.  Garnish with a lemon zest.

This cocktail is attributed to the Sylvia Hotel in Vancouver in the 1950’s and was allegedly the very last drink served to film star Errol Flynn.

Oriental Cocktail

Spirit:  1.5 oz Rye Whiskey

Sweetener:  .75 oz Sweet Vermouth, .75 oz Orange Liqueur

Acid/Bitter:  .5 oz Lime Juice

Preparation:  Combine ingredients in mixing glass and pour into an ice-filled cocktail shaker.  Shake for 10 seconds.  Strain into a cocktail glass.

The original recipe is attributed to Harry Craddock of the Savoy Hotel in London from his Savoy Cocktail Book.  I came across the recipe on the blog cocktailia.com.

Colonel Carpano

Spirit:  1.5 oz Bourbon Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antica Formula Carpano)

Acid/Bitter:  1.5 oz Cynar; 2 dashes Peychaud’s Bitters

Garnish:  Orange Peel

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an old-fashioned glass over large ice.  Garnish with an orange peel.

This recipe is attributed to Kyle Davidson of The Violet Hour in Chicago.  I came across the recipe on the website kindredcocktails.com.