El Dorado Sour

  • 1.5 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .5 oz White Creme de Cacao
  • 1 barspoon Simple Syrup
  • 1 fresh Egg White

Garnish:  5-6 drops Bittermens Xocolatl Mole Bitters

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a mixing glass, shake without ice in a cocktail shaker for a few seconds, add ice to shaker and shake vigorously for 20 seconds.  Strain into a chilled coupe glass and garnish with bitters.

This is a recipe from Imbibe Magazine and is attributed to Ryan Maybee of The Rieger and Manifesto in Kansas City.


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.