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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The Little Easy Cocktail

  • 1.5 oz Blended Scotch Whisky (Famous or Black Grouse)
  • .5 oz Averna
  • 1 Sugar Cube
  • 2 dashes Peychaud’s Bitters
  • 2 dashes Orange Bitters
  • Absinthe rinse

Garnish:  Orange Twist

Glass:  Double Old-Fashioned/Rocks Glass

Tools:  Mixing Glass, Muddler, Julep Strainer, Atomizer (Absinthe loaded)

Preparation:  Place sugar cube into a mixing glass and add both bitters.  Muddle the sugar and bitters until emulsified.  Add the Scotch and Averna and stir with ice for 15 seconds.  Rinse a chilled rocks glass with absinthe.  Strain contents of mixing glass into a chilled rocks glass.  Express the oils from an orange twist and garnish.

This is a recipe from the Food Republic website and is a variation on the traditional Sazerac, substituting Scotch Whisky and Averna for the Rye Whiskey.

* I prefer the Paul McGee approach to the Sazerac by using Demerara syrup in place of the muddled sugar cube.

Artemis Flower

  • 2 oz Hudson Manhattan Rye Whiskey
  • .5 oz Averna Sambuca
  • 1 oz Demerara Syrup
  • .5 oz Fresh Lime Juice
  • Club Soda
  • 1 Strawberry, hulled
  • 2 Thyme Sprigs

Garnish:  Strawberry or Thyme Sprig

Glass:  Collins

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

Preparation:  Muddle the hulled strawberry and 2 thyme sprigs in a mixing glass.  Combine the rye whiskey, sambuca, demerara syrup and lime juice in the mixing glass and shake in an ice-filled cocktail shaker.  Strain into an ice-filled Collins glass, top with club soda and garnish with a strawberry or thyme sprig, or both.

This is a recipe from Danny Valdez of Cure in New Orleans.

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.

The Drink of Laughter & Forgetting

Spirit:  1.5 oz Cynar

Sweetener:  .5 oz Green Chartreuse; .5 oz Demerara Syrup

Acid/Bitter:  .75 oz Lime Juice; 14 drops Angostura Bitters

Garnish:  Angostura Bitters

Preparation:   Combine the ingredients in a mixing glass.  Shake with ice for 10 seconds.  Strain into a coupe glass.  Garnish with a spritz of Angostura Bitters over the top.

While researching the Art of Choke, I came across this recipe online at a blog called cocktailvirgin.blogsopt.com. It is attributed to Mike Yusko of Cure in New Orleans.  Given all of the bitter components it is surprisingly citrusy and refreshing.

The Art of Choke

Spirit:  1 oz Rum (White)

Sweetener:  .25 oz Green Chartreuse; .125 oz Demerara Syrup

Acid/Bitter:  1.25 oz Cynar; .125 Lime Juice; 1 dash Angostura Bitters

Garnish:  Mint

Preparation:  Combine ingredients into a mixing glass.  Add 2 sprigs of mint and gently muddle.  Let sit for 1 minute.  Stir with ice for 20 seconds.  Strain into an ice filled rocks glass.  Garnish with a mint sprig.

This is a recipe attributed to Kyle Davidson of The Violet Hour in Chicago.

Old Fashioned

Spirit:  2.25 oz Rye or Bourbon Whiskey

Sweetener:  .5 oz Demerara Syrup

Bitter/Acid:  4 dashes Angostura Bitters

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

Garnish:  Cherry and/or Orange Peel

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