Bitter Giuseppe

  • 2 oz Cynar
  • 1 oz Sweet Vermouth
  • .25 oz Lemon Juice
  • 6 dashes Orange Bitters

Garnish:  Lemon Peel

Glass:  Rocks

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a rocks glass over ice.  Garnish with a lemon peel.

This is a recipe from Imbibe Magazine and is attributed to Stephen Cole of Barrelhouse Flat in Chicago.

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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.

Red Hook

  • 2 oz Rye Whiskey
  • .5 oz Punt e Mes vermouth
  • .5 oz Maraschino Liqueur

Garnish:  Cherry

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice until chilled.  Strain into a cocktail glass.  Garnish with a cherry.

This is a recipe from Vincenzo Errico of Milk & Honey in New York City.  It’s one of the many variations on the classic Manhattan that are named after neighborhoods in and around New York.

Henry Miller

  • 2 oz Bourbon
  • .75 oz Sweet Vermouth (Carpano Antica Formula)
  • .75 oz Simple Syrup
  • .75 oz Fresh Lemon Juice
  • 3-4 dashes Angostura Bitters
  • 2 Strawberries
  • 1 oz Soda

Garnish:  Strawberry

Glass:  Collins

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

Preparation:  Muddle 2 strawberries in mixing glass.  Add the remaining ingredients, except the soda, and shake in an ice-filled cocktail shaker for 15 seconds.  Strain into a Collins glass over ice.  Top with soda.  Garnish with a strawberry.

This is a recipe from an article in the Wall Street Journal about summer drinks and is attributed to the Darby in New York.  The article describes the drink as follows:

This drink may appear overly sweet – it has strawberries, after all – but it has the heart of a Manhattan (bourbon, sweet vermouth and bitters) so it’s not the saccharine concoction you might expect.

Parisian Negroni

  • 1 oz Cognac
  • 1 oz Punt e Mes
  • 1 oz Campari
  • 1tsp St. Elizabeth Allspice Dram

Garnish:  Orange Twist

Glass:  Old Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 30 seconds.  Strain into an old fashioned glass over ice.  Twist a swath of orange peel over the drink and use as a garnish.

This is a recipe from Imbibe Magazine and is attributed to Michael Flannery of Michael’s in New York City.

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!

Remember the Maine

 

  • 2 oz Rye Whiskey (Wild Turkey Russell’s Reserve 6-Year-Old)
  • .75 oz Sweet Vermouth (Antica Formula Carpano)
  • .5 oz Cherry Liqueur (Heering)
  • 1 bar spoon Pernod or Absinthe

Garnish:  Lemon Twist

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a chilled coupe.  Garnish with a lemon twist.

This recipe is from The PDT Cocktail Book by Jim Meehan and it is attributed to Charles H. Baker, Jr’s “The Gentleman’s Companion: An Exotic Drinking Book, 1937.”