El Dorado Sour

  • 1.5 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .5 oz White Creme de Cacao
  • 1 barspoon Simple Syrup
  • 1 fresh Egg White

Garnish:  5-6 drops Bittermens Xocolatl Mole Bitters

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

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.

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The Champ

  • 1 oz Bourbon
  • 1 oz AppleJack (or Calvados for a lighter flavor)
  • .75 oz Fresh Lemon Juice
  • .75 oz Simple Syrup
  • 5-6 Fresh Mint Leaves
  • 1 White Sugar Cube

Garnish:  Fresh Mint Sprig and Apple Fan

Glass:  Double Rocks

Tools:  Muddler, Bar Spoon, Straw

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.

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.

Greenwich Sour

  • 1.75 oz Rye Whiskey
  • .75 oz Lemon Juice
  • .75 oz Simple Syrup
  • 1 Egg White
  • .75 oz Dry Red Wine (Malbec or Syrah)

Garnish:  Orange Half-Wheel and Brandied Cherry

Glass:  Old-Fashioned/Rocks

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

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.

Juliet & Romeo

  • 2 oz Gin
  • .75 oz Fresh Lime Juice
  • .75 oz Simple Syrup
  • 1 Sprig of Mint
  • Pinch of Salt
  • 3 drops Rose Water, for garnish
  • 3 drops Angostura Bitters, for garnish

Garnish:  Mint Leaf

Glass:  Coupe/Cocktail

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

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.

Classic Peruvian Pisco Sour

  • 3 oz Pisco
  • 1 oz Simple Syrup
  • 1 oz Lime Juice
  • 1 medium Egg White
  • 4 ice cubes

Garnish:  Amargo Chunco Bitters

Glass:  Old Fashioned

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients in a cocktail shaker.  Shake vigorously until the ice in nearly gone, strain into a glass, and garnish with Amargo Chuncho Bitters.  Serve.

This is a recipe from Mutineer Magazine.  It is the official recipe of Peru.

 

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.