Sangria’s Aromatic Cousin

  • 1.5 oz Laird’s Bonded Apple Brandy
  • .75 oz Aperol
  • .5 oz Lillet Rose (or Blanc)
  • Dash of Orange Bitters

Garnish:  None

Tools:  Cocktail Shaker, Bar Spoon, Strainer

Preparation:  Stir with ice in a cocktail shaker and strain into a chilled coupe.

This is a recipe from Esquire magazine and is attributed to Jamie Boudreau of Canon in Seattle.  It is one of three Negroni-inspired cocktails that make up three-pronged flight available at the bar for lovers of the classic bitter Italian cocktail. The other 2 are Italy by Way of Mexico and A See Through Negroni.

New Friend

  • 1.5 oz Bourbon
  • .75 oz Aperol
  • .75 oz Lillet Blanc

Garnish: Orange Twist

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 glass and garnish with an orange twist.

This is a recipe from the Potation Handbook by Steve Carrow of Naha in Chicago.  It is a variation on the classic cocktail Old Pal.

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.:

French Open

  • .75 oz Lillet Blanc
  • .5 oz Honey Syrup
  • .5 oz Fresh Lemon Juice
  • 2 Fresh Raspberries
  • Prosecco/Sparkling Wine (the drier the better)

Garnish:  Fresh Raspberry

Glass:  Flute

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

Preparation:  Muddle fresh raspberries in the base of the mixing glass.  Add the remaining ingredients, except the sparkling wine, and shake with ice in a cocktail shaker.  Double strain into a chilled flute.  Top with sparkling wine and stir gently to combine.  Garnish with a fresh raspberry.

This is a recipe from Imbibe Magazine and is attributed to Bryan Dayton of Oak at Fourteenth in Boulder, Colorado.

Edith Bunker Cocktail

Spirit: 1.5 oz Rye Whiskey

Sweetener:  .5 oz Maraschino Liqueur, 1 oz Lillet Blanc

Acid/Bitter:  2 oz Orange Juice, 2 dashes Angostura Bitters

Preparation:  Combine ingredients in an ice-filled double old-fashioned glass.  Stir.

This recipe is attributed to Stew Ellington of Oakland, California and is found on the website kindredcoctails.com

Corpse Reviver #2

Spirit:  1 oz Gin

Sweetener:  1 oz Lillet, 1 oz Orange Liqueur

Bitter/Acid:  1 oz Lemon Juice, Dash of Absinthe, Zest of Orange

Garnish:  Orange Peel

Preparation:  Combine ingredients in a mixing glass.  Pour ingredients into an ice-filled shaker.  Shake for 10 seconds.  Strain into cocktail glass.  Add zest of orange and garnish with orange peel.

This is a classic cocktail that is attributed to Harry Craddock, author of The Savoy Cocktail Book.  I obtained this version of the recipe from Imbibe Magazine.