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.

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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.

Winter Trilby

  • 1 oz Single Malt Scotch (Laphroaig 10 year)
  • 1 oz Luxardo Amaro Abano
  • .5 oz Winter Spice Syrup*
  • .5 oz fresh Lemon Juice
  • 3 oz Boiling Water, plus extra to heat the glass

Garnish:  Grated Nutmeg and Lemon Peel

Glass:  Irish Coffee or Toddy

Tools:  Metal Mixing Tin, Bar Spoon

Preparation:  Preheat an Irish coffee glass with boiling water (make sure the glass is heat tempered).  Combine all other ingredients except the hot water in a metal mixing tin and place the metal tin into a hot water bath and stir for 30 seconds.  Pour out the water from the preheated Irish coffee glass and pour the ingredients from the mixing tin.  Top with boiling water and garnish with freshly grated nutmeg and a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Mike Ryan of Sable Kitchen + Bar in Chicago.

Winter Spice Syrup:  In a saucepan, combine 2 cups demerara sugar, 1 cup water, 3 green cardamom pods, 1 whole star anise and 1 cinnamon stick, broken into pieces.  Bring to a simmer over medium heat and stir until the sugar is fully dissolved.  Reduce the heat to low and simmer, stirring for 5 minutes.  Remove from the heat and let cool to room temperature.  Double strain into a clean glass jar.  Will keep refrigerated for 2 weeks.

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.

AppleJack Rabbit

  • 2 oz Apple Brandy (preferably Laird’s AppleJack)
  • 2/3 oz pure Maple Syrup
  • .75 oz fresh Orange Juice
  • .75 oz fresh Lemon Juice

Garnish:  Thin Apple Slice

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer, Bar Spoon

Preparation:  In a mixing glass, combine the apple brandy and maple syrup and stir until combined.  Add the orange and lemon juices and shake vigorously in an ice-filled cocktail shaker.  Strain into a chilled cocktail glass.  Garnish with a thin apple slice.

This is a classic cocktail found in the The Savoy Cocktail Book.  The above recipe is the variation of the cocktail found in the book Mix Shake Stir – Recipes from Danny Meyer’s acclaimed New York City restaurants.

Greenwich Sour

  • 1.75 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .75 oz Simple Syrup
  • 1 Egg White
  • .75 oz Dry Red Wine (Malbec or Syrah)

Garnish:  Orange Half-Wheel and Brandied Cherry

Glass:  Old-Fashioned/Rocks

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the whiskey, lemon juice, simple syrup and egg white into a mixing glass.  Shake vigorously for at least 1 minute.  Strain into an old-fashioned glass over large ice.  Float the red wine on top.  Garnish with the orange and cherry.

This is a recipe from Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York.  It is a variation on the New York Sour with an egg white added to the recipe.

Ramos Gin Fizz

  • 2 oz London Dry Gin
  • 1 oz Heavy Cream
  • 1 Egg White
  • .5 oz Lemon Juice
  • .5 oz Lime Juice
  • 2 teaspoons Superfine Sugar
  • 2 – 3 drops of Orange Flower Water
  • Soda Water

Garnish:  Orange Slice

Glass:  Collins

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine in a mixing glass the gin, heavy cream, egg white, lemon juice, lime juice and sugar.  Shake in an ice-filled cocktail shaker for a least one minute, preferably two, and strain into an ice-filled Collins glass.  Top up with cold seltzer or club soda.

This is a recipe from Esquire Magazine by David Wondrich.  The cocktail is also known as the New Orleans Fizz or the Gin Fizz and was originally created by Henry Ramos in New Orleans in 1888.  I also tried the recipe from Speakeasy which was great too!