- 2 oz Rye Whiskey
- .75 oz Dry Vermouth
- .75 oz Campari
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.
- 1.5 oz London Dry Gin
- .75 oz Lemon Juice
- .5 oz Laird’s Apple Jack
- .5 oz Simple Syrup
- .5 oz Grenadine
- 1 Egg White
Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer
Preparation: Combine ingredients into a mixing glass and dry shake first and then shake for 20 seconds in an ice-filled cocktail shaker. Strain into a coupe glass.
This recipe is attributed to Harry McElhone from his 1922 book ABC of Mixing Cocktails. I came across it in The PDT Cocktail Book by Jim Meehan.
Spirit: 1.5 oz Bourbon Whiskey
Sweetener: .75 oz Sweet Vermouth
Acid/Bitter: .75 oz Campari
Garnish: Lemon Zest
Preparation: Pour ingredients into an ice-filled mixing glass. Stir 30 seconds. Strain into a coctail glass. Garnish with a zest of lemon.
This recipe is attributed to Harry McElhone, the owner of the legendary Harry’s New York Bar in Paris, and appeared on its menu in 1927. It is the bourbon cousin of the Negroni.