Odd Pal

  • 1.5 oz AppleJack
  • 1 oz Lillet Blanc
  • .5 oz Aperol

Garnish: Orange Peel

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 and garnish.

This is a recipe from Imbibe Magazine and is attributed to Oddfellows in Dallas.  It is Oddfellows’ “modern-day take on the classic Old Pal cocktail.:

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.

Bitter Giuseppe

  • 2 oz Cynar
  • 1 oz Sweet Vermouth
  • .25 oz Lemon Juice
  • 6 dashes Orange Bitters

Garnish:  Lemon Peel

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a rocks glass over ice.  Garnish with a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Stephen Cole of Barrelhouse Flat in Chicago.

Ragtime

  • 1 oz Rye Whiskey
  • 1 oz Ramazzotti Amaro
  • 1 oz Aperol
  • 2 dashes Peychaud’s Bitters
  • Mist of Absinthe

Garnish:  Orange Twist

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer, Atomizer (loaded with absinthe)

Preparation:  Mist the inside of a mixing glass with absinthe, combine the remaining ingredients and stir with ice.  Strain into a chilled cocktail glass and garnish with an orange twist.

This is a recipe from Imbibe Magazine and is attributed to Jeremy James Thompson of Raines Law Room in New York City.

The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

Preparation:  In a double rocks glass combine the ingredients and gently muddle, taking care to thoroughly crush the sugar cube, but not pulverize the fresh mint.  Top with crushed or shaved ice, add a straw and garnish with a fresh mint sprig and apple fan.

This is a recipe from Imbibe Magazine and is attributed to Karin Stanley of Fox Liquor Bar in Raleigh, North Carolina.

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.

 

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.

Peasant’s Margarita

  • 1.75 oz Tequila Blanco
  • .5 oz Fresh Lime Juice
  • .5 oz Fresh Grapefruit Juice
  • .25 oz Honey Syrup (Thick – 3:1 honey to water)
  • .25 oz undiluted Agave Nectar

Garnish:  Grapefruit Twist

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine all ingredients in a shaker.  Shake for 15 seconds and strain into a cocktail glass.  Garnish with a grapefruit twist.

This is a recipe from Imbibe Magazine and is attributed to Sam Jeveons of Cafe Gray Deluxe in Hong Kong.

Brandy Cobbler

  • 2 oz Cognac
  • .5 oz Water
  • .75 oz Raspberry Syrup
  • 2 Slices Lemon
  • 1 Raspberry

Garnish:  Lemon Wheel, Orange Quarter Wheel, Sprig of Mint

Glass: Rocks Glass or Julep Cup

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice-filled shaker.  Shake vigorously to thoroughly crush and combine the fruit.  Strain into a glass filled with crushed ice.  Garnish with a lemon wheel, orange quarter wheel and a sprig of mint.

This is a recipe from Imbibe Magazine and is attributed to Kirk Estopinal of Bellocq in New Orleans.

Ginger Lily

  • 1.75 oz Irish Whiskey
  • 2/3 oz Fresh Lemon Juice
  • 1/3 oz Ginger Syrup
  • 1/2 oz Simple Syrup
  • 3 Chunks Fresh Pineapple
  • 4-8 Mint Leaves
  • Ginger Beer

Garnish:  Lemon Wedge and Sprig of Mint

Glass:  Collins Glass

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

Preparation:  In a mixing glass, combine all of the ingredients except the ginger beer.  Muddle the pineapple and mint.  Shake and strain into an ice-filled glass, then top with the ginger beer and garnish with a lemon wedge and sprig of mint.

This is a recipe from Imbibe Magazine and is attributed to Victor Hui of Sugar in Hong Kong.