Bonal & Rye

  • 2 oz Rye Whiskey
  • 1 oz Bonal Gentiane-Quina
  • .5 oz Orange Liqueur
  • 2 dashes Orange Bitters
  • 1 dash Angostura Bitters

Garnish: Orange Peel

Glass: Rocks

Tools: Mixing Glass, Barspoon, Julep Strainer

Preparation: Combine ingredients in a mixing glass with ice, stir until cold, strain into a rocks glass with no ice and garnish with an orange peel.

This is a recipe from Todd Smith of Dalva in San Francisco.

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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.

Joey Diesel’s Mid-Summer Manhattan

  • 2 oz Rye Whiskey
  • .75 oz Sweet Vermouth
  • Splash Orange Liqueur
  • Splash Lemon Juice
  • 1 tbsp Simple Syrup
  • 4 Fresh Ripe Cherries

Garnish:  Sprig of Mint

Glass:  Old-Fashioned

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

Preparation:  Muddle 4 fresh ripe cherries with 1 tablespoon of simple syrup in a mixing glass.  Add rye whiskey, sweet vermouth, lemon juice and orange liqueur.  Shake in a cocktail shaker for 10 seconds.  Strain into an old-fashioned glass over ice.  Garnish with a sprig of mint.

This is an original recipe by Joe DeOrio of Chicago.

Guava Cosmo

  • 2.5 oz Vodka
  • .25 oz Orange Liqueur (Harlequin)
  • 1 oz Fresh Lemon-Lime Juice*
  • 1 oz Simple Syrup
  • 2 Tbsp Guava Puree**
  • Splash of Cranberry Juice

Garnish:  Lime Wedge

Glass: Cocktail

Tools: Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine the ingredients in a mixing glass.  Shake in an ice-filled cocktail shaker for 10 seconds.  Strain into a chilled cocktail glass.  Garnish with a lime wedge.

This is a recipe from the book Hip Sips: Modern Cocktails to Raise Your Spirits by Lucy Brennan of Mint and 820 in Portland.  The book describes the drink as follows:

One part Sex In The City and one part Fantasy Island, this caribbean cosmopolitan will have you slipping on your Manolos and crying “The Plane, The Plane” at the same time.

*  Combine the juice of 10 Lemons, 10 limes and and shake to thoroughly mix.

** 2 Guavas, peeled and pitted, 2 tablespoons baker’s sugar (plus more if needed), 1 tablespoon of water, 1 teaspoon of fresh lemon juice (plus more if needed).  Combine the ingredients in a blender and pulse until completely chopped.  Puree until smooth.

Ruby Peach

  • 1 oz Vodka
  • 1 oz Ruby Port
  • 1 oz Peach Juice
  • .5 oz Lemon Juice
  • Simple Syrup (depending on sweetness of Peach Juice)

Garnish: Peach Slice, Sprig of Mint

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Shaker

Preparation: Combine ingredients into a mixing glass.  Shake in an ice-filled cocktail shaker for 15 seconds.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to Philip Thompson of the Coterie Room in Seattle.  The article describes the drink as follows:

Can sweet drinks be deep and rich? This one is.  The Grand Marnier and Ruby Port give the cocktail multiple dimensions.

Brandy Crusta

  • 1.5 oz Brandy
  • .25 oz Maraschino Liqueur
  • .5 oz Orange Liqueur
  • .5 oz Lemon Juice
  • .25 oz Simple Syrup
  • Dash of Angostura Bitter

Garnish:  Lemon Peel, Turbinado Sugar

Glass:  Cocktail Glass

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice filled mixing glass.  Shake for 10 seconds.  Strain into a cocktail glass with a sugar-crusted rim.

This is the recipe from the Cocktails 101 booklet from Paul McGee of The Whistler in Chicago, Illinois.  According to cocktail historian David Wondrich, this drink was created sometime between 1855 to 1869 by Joseph Santini, a New Orleans bartender who owned the saloon The Jewel of the South (“The Jewel” for short).  The recipe from Wondrich’s article in Imbibe magazine is different and calls for:

  • 2 oz VSOP Cognac
  • 1 tsp orange curacao or Grand Marnier
  • 1 tsp fresh lemon juice
  • 1/2 tsp rich simple syrup (2:1 Demerara sugar to water)
  • 2 dashes Peychaud’s or Creole Bitters
  • Garnished with a sugared lemon peel

Personally, I didn’t like this recipe quite as much as it was a little bit too boozy and did not have enough acidity from the lemon juice.  The addition of the maraschino liqueur and increased quantity of lemon juice in Paul McGee’s version is more balanced in my opinion.

Blood Orange Margarita

  • 1.5 oz Tequila
  • 1 oz Orange Liqueur
  • 1 oz Lime Juice
  • .5 oz Agave Syrup
  • 2 oz Blood Orange juice

Garnish:  Salt for rim and a lime wedge

Glass:  Cocktail or Margarita

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Shake for 15 seconds.  Strain into a salt-rimmed cocktail glass.  Garnish with a lime wedge.