Italy by Way of Mexico

  • 1.5 oz Mezcal (Vida)
  • .5 oz Cocchi Barolo Chinato
  • .5 oz Campari
  • Dash of Hellfire Bitters (Optional)

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a shaker and strain into a rocks glass.

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 Sangria’s Aromatic Cousin and A See Through Negroni.

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Old Pal

  • 2 oz Rye Whiskey
  • .75 oz Dry Vermouth
  • .75 oz Campari

Garnish:  None

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.

This is a classic cocktail from Harry McElhone’s ABC of Mixing Cocktails.  I came across it in the PDT Cocktail Book.

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.

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.

Jasmine

  • 1.5 oz Gin
  • 1 oz Cointreau
  • .75 oz Campari
  • .5 oz Lemon Juice

Garnish:  Lemon Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a cocktail glass.  Garnish with a twist of lemon.

This is a recipe I came across in Imbibe Magazine and is attributed to Paul Harrington of Townhouse Bar & Grill in Emeryville, California.

Awry One

  • 1.5 oz Rye Whiskey
  • .5 oz Luxardo Bitter (or Campari)
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • 2 dashes of Orange Bitters

Garnish:  Sprig of Mint

Glass:  Cocktail

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

Preparation:  Combine ingredients in a mixing glass and shake in an ice-filled cocktail shaker.  Double strain into a cocktail glass.  Garnish with a sprig of mint.

This is a recipe from the Wall Street Journal about summer drinks and is attributed to Greg Best of Holeman and Finch in Atlanta.  The article describes the drink as follows:

If you’ve ever desired the bitterness of a Negroni and the whiskey-ness of a Manhattan in easy-drinking summer form, this is the cocktail for you.  A new drink that tastes like it’s been around for a century.

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.