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.

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.:

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.

New Fashioned

  • 1.5 oz Rye Whiskey (Rittenhouse)
  • .75 oz Punt e Mes Vermouth
  • .25 oz Maple Syrup (McLure’s)
  • 8 drops Fee Brothers Peach Bitters
  • 4 drops Peychaud’s Bitters

Garnish:  Orange Peel and Lemon Peel

Glass:  Rocks/Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir for 30 seconds.  Strain into a rocks glass over large ice.  Garnish with lemon and orange peels.

This recipe is from Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.

“Rum Row” Old Fashioned

  • 1.25 oz El Dorado 12 year old Rum
  • .75 oz Banks 5 Islands Rum
  • .25 oz Water
  • 1 bar spoon (tsp.) Muscovado Sugar
  • 1 dash Angostura Orange Bitters
  • 1 drop Bittermens Burlesque Bitters

Garnish:  Naval Orange Peel

Glass:  Old Fashioned

Tools:  Bar Spoon

Preparation:  Place 1 bar spoon of muscovado sugar in Old Fashioned glass.  Drop orange and burlesque bitters in sugar, add .25 oz water, and add 3-4 cubes of ice.  Stir for about 5-7 seconds.  Pour in .75 oz Banks 5 Islands rum and 1.25 oz El Dorado 12 year old rum.  Garnish with a naval orange peel, squeezed over and dropped in.

This is a recipe from Mutineer Magazine and is attributed to Dominic Venegas of NoMad Hotel in New York City.  This was winner of the Official Cocktail Competition for the 2012 Tales of the Cocktail, which was sponsored by Mutineer Magazine and required that all submissions be made in the spirit of the classic cocktail, the Old Fashioned.

Hibiscus Margarita

  • 1.5 oz Tequila
  • 4 oz Brewed and Cooled Hibiscus Tea
  • 1 tsp Agave Nectar

Garnish:  Orange Peel

Glass:  Cocktail

Tools:  Mixing Glass, Cocktail Shaker, Julep Strainer,

Preparation:  Combine ingredients in a mixing glass and shake in an ice-filled shaker for 15 seconds.  Strain into a chilled cocktail glass.  Rub an orange peel around the rim of the glass and then use as a garnish.

This is a recipe from a Women’s Health Magazine article titled “Skinny Sips” which compiled several cocktail recipes that are supposed to be less than 200 calories.

The Duke

  • 1 oz Cognac
  • 1 oz Amaro Montenegro
  • 1 oz Sweet Vermouth (Carpano Antica Formula)
  • 2 drops orange bitters (The Bitter Truth)

Garnish:  Orange Peel

Glass:  Rocks

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Stir and strain into a rocks glass.  Garnish with an orange peel.

This is a somewhat simplified version of a recipe developed by Xavier Herit of Daniel in New York City and is found in his book Cocktails & Amuse Bouches For Her & For Him.  The cocktail is a Herit’s variation on a classic Negroni and replaces the gin with cognac and the Campari with Montenegro.  The recipe in the book calls for creating a large, hollow ice ball that is placed in a rocks glass and the drink is then strained into the ice ball.  I’m not sure how you drink it from that point but it looks really cool!