• 2 oz Rye Whiskey
• ½ oz Sugar or Gomme Syrup
• 2 dashes Peychaud Bitters

Method

Stir · Strain

Garnish

Absinthe Rinse, Lemon Peel

Video

• 2 oz Scotch Whiskey
• 1 oz Sweet Vermouth
• 1 dash Orange Bitters

Method

Stir · Strain · Up

or

Build on the Rocks

Garnish

Orange Peel

• 1 oz Gin
• 1 oz Campari
• 1 oz Sweet Vermouth
• splash Soda

Method

Build on the Rocks

Garnish

Orange or Lemon Slice

• 1½ oz Gin
• ½ oz Cointreau
• ½ oz Crème de Violette
• ½ oz Lime Juice

Method

Shake · Strain · Up

• 2 oz Plymouth or London Dry Gin
• ½ oz Dry Vermouth
• 1 dash Orange Bitters

Method

Stir · Strain · Up

Garnish

Lemon Peel or Olives

• 1 oz Vanilla Vodka
• 1 oz Crème de Cacao
• ½ oz Lemon Juice
• ¼ tsp Grenadine

Method

Shake · Strain · Up

Garnish

Lemon Peel

Notes

Tastes like Cake!

• 1½ oz Gin
• 1 oz Cointreau
• ¾ oz Campari
• ½ oz Lemon Juice

Method

Shake · Strain · Up

Garnish

Lemon Slice

Notes

Good for people who, “don’t like gin.” Tastes like grapefruit juice.

• 2 oz Brandy
• 1 oz Lemon Juice
• ½ tsp Simple Syrup
• Sparkling Wine

Method

Mix Brandy, lemon, and sugar with ice. Strain into glass and top with wine.

Garnish

Lemon Peel or Cherry

Notes

Sometimes made with gin, but what’s French about that?

• 1½ oz Plymouth Gin (navy-strength)
• ¾ oz Cointreau
• ½ oz Lime Juice
• 2 dashes Aromatic Bitters
• 2 dashes Orange Bitters

Method

Shake · Strain · Up

Garnish

Lime Wedge

• 1½ oz Tequila Blanco
• ¾ oz Lime Juice
• ¼ oz Cointreau
• ½ tsp Sugar Syrup

Method

Shake · Strain · Up

Garnish

Salt Rim · Lime Wedge

Notes

You might know this drink by another name: Margarita, which is Spanish for Daisy.

• 2 oz Rye or Bourbon Whiskey
• 1 oz Sweet Vermouth
• 2 dashes Aromatic Bitters

Method

Stir · Strain · Up

or

Build on the Rocks

Garnish

Lemon Peel or Cherry

• 1 part Plymouth or London Dry Gin
• 1 part Green Chartreuse
• 1 part Maraschino Liqueur
• 1 part Lime Juice

Method

Shake · Strain · Up

Notes

For a small drink, make each part ½ oz; for a large drink, ¾ oz.

• 3 sprigs Spearmint
• 2¼ oz Brandy
• ¾ oz Rye Whiskey
• ¼ oz Dark Rum
• 3 barspoons Sugar

Method

Remove bottom leaves from mint sprigs. Muddle these with sugar and a little water to form a syrup. Add Brandy & Rye. Prepare cup with crushed ice. Stir Julep with more ice and strain into the ice-filled cup. (Important: this ice is to make the drink cold, the crushed ice is to keep the drink cold.) Float the Rum on top and sprinkle with a little more sugar. Bruise the mint sprigs and insert into the cup with straws.

Garnish

berries in season—I can vouch for black raspberries

Notes

I grow Kentucky Colonel mint to use in these, and I feel it’s important to drink them out-of-doors. Ice pounded in a lewis bag with a mallet has a better texture than ice crushed in a blender.

For a Kentucky Julep, use all Bourbon Whiskey and omit the float. All aged Rum makes a fine julep as well—especially if you have chocolate mint.

• 1 part Gin (navy-strength Plymouth)
• 1 part Cointreau
• 1 part Lillet Blanc
• 1 part Lemon Juice
• 1 dash Absinthe

Method

Shake · Strain · Up

Garnish

Lemon Peel

• 2 oz Brandy, Genever, or Whiskey
• 1 tsp Simple Syrup
• 2 dashes Aromatic Bitters
• ½ tsp Orange Liqueur *†
• 1 dash Absinthe ‡

Method

Stir · Strain · Up

or

Build on the Rocks

Garnish

Lemon Peel *

Notes

* Omit for a Plain Cocktail

† Maraschino for an Improved Cocktail

‡ Only for an Improved Cocktail