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.
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.
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.
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.
Preparation: Put cucumber slices and salt in a mixing glass and muddle. Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker. Strain into a cocktail glass. Garnish with a mint leaf and the drops of bitters and rose water.
This is a recipe from Toby Maloney of The Violet Hour in Chicago.
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.