Old Pal

  • 2 oz Rye Whiskey
  • .75 oz Dry Vermouth
  • .75 oz Campari

Garnish:  None

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.

This is a classic cocktail from Harry McElhone’s ABC of Mixing Cocktails.  I came across it in the PDT Cocktail Book.

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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.

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.”

Fernando

  • 1.25 oz Fernet Branca
  • 1.75 oz Bianco Vermouth
  • .75 oz Galliano

Garnish:  Mint Sprig

Glass:  Cocktail

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients into a mixing glass.  Add ice and stir for 20 seconds.  Garnish with a sprig of mint.

This recipe is from the book Speakeasy by Jason Kosmas and Dushan Zaric of Employees Only in New York City.

James Joyce Cocktail

Spirit:  1.5 oz Irish Whiskey

Sweetener:  .75 oz Sweet Vermouth, .75 oz Orange Liqueur

Acid/Bitter:  .5 oz fresh lime juice

Preparation:  Combine ingredients into a mixing glass and pour into an ice-filled cocktail shaker.  Shake for 10 seconds.  Strain into a cocktail glass.

This recipe is identical to the Oriental Cocktail except that it substitutes Irish Whiskey for Rye Whiskey.

Vieux Carre

  • .75 oz Rye Whiskey
  • .75 oz Cognac
  • .75 oz Sweet Vermouth
  • .25 oz Benedictine
  • 1 dash Peychaud’s Bitters
  • 1 dash Angostura Bitters

Garnish:  Lemon Zest

Glass:  Old-Fashioned

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in an ice-filled mixing glass.  Stir for 20 seconds.  Strain into a double old-fashioned glass over large ice.

This is a classic cocktail recipe from the 1920’s in New Orleans.

Little Italy

Spirit:  2 oz. Rye Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antico Formula Carpano)

Bitter/Acid:  .5 oz Cynar

Preparation:  Combine the ingredients in an ice-filled mixing glass.  Stir 20 seconds.  Strain into a cocktail glass.

Garnish:  Maraschino cherry & Orange zest.

This recipe is attributed to Audrey Saunders of Pegu Club in New York City.  I found it online through the web blog cocktalia.com.  It’s a good variation on a Manhattan that substitutes Cynar for the Angostura bitters.