Wall Street

  • 2 oz Bourbon
  • .5 oz Punt e Mes
  • .25 oz Nocino Walnut Liqueur
  • 1 bar spoon Maraschino Liqueur
  • 2 dashes Easter’s Winter Bitters

Garnish:  Brandied Cherry

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir until well-chilled.  Strain into a chilled glass and garnish with a brandied cherry.

This is a recipe from  Imbibe Magazine and is attributed to Trevor Easter of Heaven’s Dog in San Francisco.

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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.

Brooklyn Heights

  • 1.5 oz Rye Whiskey
  • .25 oz Luxardo Amaro Abano
  • .25 oz Maraschino Liqueur
  • .5 oz Dry Vermouth
  • 2 dashes Orange Bitters
  • Campari Rinse

Garnish:  None

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

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

This is a recipe from Maxwell Britten of the Jack the Horse Tavern in Brooklyn Heights.  It’s another variation on the Manhattan that is named after the neighborhood of it’s origin.

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.

New Fashioned

  • 1.5 oz Rye Whiskey (Rittenhouse)
  • .75 oz Punt e Mes Vermouth
  • .25 oz Maple Syrup (McLure’s)
  • 8 drops Fee Brothers Peach Bitters
  • 4 drops Peychaud’s Bitters

Garnish:  Orange Peel and Lemon Peel

Glass:  Rocks/Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 30 seconds.  Strain into a rocks glass over large ice.  Garnish with lemon and orange peels.

This recipe is from Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.