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.

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Jersey Quarter

  • 1 oz Rye Whiskey
  • 1 oz Applejack
  • 1 oz Sweet Vermouth
  • .25 oz Benedictine
  • 1 dash Angostura Bitters
  • 1 dash Peychaud’s Bitters

Garnish:  Lemon Twist, Orange Twist

Glass:  Rocks/Double Old-Fashioned

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine all ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an ice-filled glass.  Garnish with lemon and orange twists.

This recipe is attributed to Mayur Subarao from the bar Post Office in Brooklyn.  I came across it in Imbibe Magazine.

The Good Cork

  • 1 oz Mezcal
  • 1 oz Irish Whiskey
  • .5 oz Benedictine
  • 2 dashes Peychaud’s Bitters

Garnish:  Apple Slice

Glass:  Rocks/Double Old-Fashioned

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Add ice and stir for 20 seconds.  Strain over large ice into a double old-fashioned glass.  Garnish with a slice of apple.

This recipe is attribute to Phil Ward of the restaurant Mayahuel in New York City.  I came across it researching cocktails using Mezcal on the aptly named website mezcal.com.

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.

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.

Vieux Carre

  • .75 oz Rye Whiskey
  • .75 oz Cognac
  • .75 oz Sweet Vermouth
  • .25 oz Benedictine
  • 1 dash Peychaud’s Bitters
  • 1 dash Angostura Bitters

Garnish:  Lemon Zest

Glass:  Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

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

This is a classic cocktail recipe from the 1920’s in New Orleans.