Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.

Odd Pal

  • 1.5 oz AppleJack
  • 1 oz Lillet Blanc
  • .5 oz Aperol

Garnish: Orange Peel

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass with ice and stir until cold.  Strain into a chilled coupe glass and garnish.

This is a recipe from Imbibe Magazine and is attributed to Oddfellows in Dallas.  It is Oddfellows’ “modern-day take on the classic Old Pal cocktail.:

Brandy Crusta

  • 1.5 oz Brandy
  • .25 oz Maraschino Liqueur
  • .5 oz Orange Liqueur
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • Dash of Angostura Bitter

Garnish:  Lemon Peel, Turbinado Sugar

Glass:  Cocktail Glass

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice filled mixing glass.  Shake for 10 seconds.  Strain into a cocktail glass with a sugar-crusted rim.

This is the recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago, Illinois.  According to cocktail historian David Wondrich, this drink was created sometime between 1855 to 1869 by Joseph Santini, a New Orleans bartender who owned the saloon The Jewel of the South (“The Jewel” for short).  The recipe from Wondrich’s article in Imbibe magazine is different and calls for:

  • 2 oz VSOP Cognac
  • 1 tsp orange curacao or Grand Marnier
  • 1 tsp fresh lemon juice
  • 1/2 tsp rich simple syrup (2:1 Demerara sugar to water)
  • 2 dashes Peychaud’s or Creole Bitters
  • Garnished with a sugared lemon peel

Personally, I didn’t like this recipe quite as much as it was a little bit too boozy and did not have enough acidity from the lemon juice.  The addition of the maraschino liqueur and increased quantity of lemon juice in Paul McGee’s version is more balanced in my opinion.

Parisian Negroni

  • 1 oz Cognac
  • 1 oz Punt e Mes
  • 1 oz Campari
  • 1tsp St. Elizabeth Allspice Dram

Garnish:  Orange Twist

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 30 seconds.  Strain into an old fashioned glass over ice.  Twist a swath of orange peel over the drink and use as a garnish.

This is a recipe from Imbibe Magazine and is attributed to Michael Flannery of Michael’s in New York City.

Ce Soir

  • 1.5 oz Cognac
  • .75 oz Cynar
  • .5 oz Yellow Chartreuse
  • 1 dash Orange Bitters
  • 1 dash Angostura Bitters

Garnish:  Lemon Peel

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 30 seconds.  Strain into an old fashioned glass neat.  Twist a swath of lemon peel over the drink and discard.

This is a recipe from Imbibe Magazine and is attributed to Nicole Lebedevitch of The Hawthorne in Boston.

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.

Morning Glory #2

Spirit:  1 oz Rye Whiskey; 1. oz. Brandy

Sweetener:  .25 oz Orange Liquer; .25 oz Demerara Syrup

Bitter/Acid:  1 dash Peychaud’s Bitter; 1 dash Angostura Bitters

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

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