Harvard Cocktail

• 1.5 oz Cognac
• 1 oz Sweet Vermouth
• 2-3 dashes of Angostura Bitters

Garnish:  None recommended

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir well with ice and strain into a chilled cocktail glass.

This is a recipe from David Wondrich’s column in Esquire magazine and is a variation of the classic Manhattan cocktail, substituting Cognac for Rye Whiskey.

Toronto Cocktail

• 2 oz Rye Whiskey or Canadian Whiskey
• .25 oz Fernet Branca
• .25 oz Simple Syrup
• 2 dashes Angostura Bitters

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 20 seconds and strain into a chilled cocktail glass.  Express the oils from an orange peel over the glass and garnish.

This is a recipe from an article by Paul Clarke on the website Serious Eats.  It is another Manhattan variation where the Fernet and simple syrup replace the sweet vermouth.  There are a number of variations of this cocktail online with different amounts of Fernet, but the .25 found here seems to be the consensus.

Colonel Carpano

Spirit:  1.5 oz Bourbon Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antica Formula Carpano)

Acid/Bitter:  1.5 oz Cynar; 2 dashes Peychaud’s Bitters

Garnish:  Orange Peel

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into an old-fashioned glass over large ice.  Garnish with an orange peel.

This recipe is attributed to Kyle Davidson of The Violet Hour in Chicago.  I came across the recipe on the website kindredcocktails.com.