Paddy Wallbanger

  • 1.5 oz Irish Whiskey (Black Bush)
  • 1.5 oz Dry Vermouth (Dolin)
  • .5 oz Galliano L’Autentico
  • 2 dashes Orange Bitters

Garnish: None

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

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

This is a recipe from the PDT Cocktail Book and is attributed to Gerry Corcoran of PDT in New York City.  According to the book it was this Irish bartender’s reinterpretation of the Harvey Wallbanger as a dry Irish Manhattan.

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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.

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.