Abbey

A classic Lillet cocktail, and the very first recipe in the Savoy Cocktail Book.

1 1/2 oz Gin
3/4 oz Lillet
3/4 oz Orange juice (Fresh, please)
2 dashes Angostura

Combine ingredients in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.

Enjoy.

Leap Frog

Invented by the excellent Jim Meehan at PDT and printed in the New York Times, this drink is refreshing and pleasing to both the sophisticated palate and the newcomer to cocktail pleasure. Definitely one to break out when you have fresh mint on your hands, particularly in the summer.

2 oz Gin
3/4 oz Lemon Juice
1/2 oz Apricot Brandy
3/4 oz Simple syrup
6 Mint leaves
2 dashes Orange bitters

Combine mint and simple syrup in a glass and muddle the mint until it has released its oils. Add the other ingredients and fill the glass with ice. Shake for 10-15 seconds and double strain into a cocktail glass.

Enjoy.

Metamorphosis

This Eastern Standard original is a top 5 drink for me. Becherovka, a Czech bitter, is made with dozens of different herbs and spices, but cinnamon and anise seem to dominate.

2 oz Becherovka
1 oz Honey syrup
1 oz Lemon Juice

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.

For the honey syrup - heat equal parts honey and water until the mixture is a consistently thin syrup.

Enjoy.

Alaska

This early martini variation highlights the delicious monk-made liqueur.

1 1/2 oz Gin
3/4 oz Yellow Chartreuse
2 dashes Oranges Bitters

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Bijou

An oldie and a goodie.

1 1/2 oz Gin (Plymouth)
1/2 oz Green Chartreuse
1/2 oz Sweet Vermouth
2 dashes Orange Bitters

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass. Garnish with a cherry (optional).

Enjoy.

The Boss

Amaretto is probably the most popular after-dinner drink. I think it's too sweet to drink straight, but it does have a nice aroma and good almond flavor. This drink is akin to an old fashioned, with the amaretto adding the sweetness and flavor in place of sugar and bitters.

1 1/2 oz Bourbon (preferably a higher-proof brand)
1/2 oz Amaretto

Add ingredients to an ice-filled rocks glass. Stir for about 15 seconds.

Enjoy.

Palmyra

This refreshing cocktail pleases almost every palate, especially those n00bs who have little experience with bitter liqueurs. The recipe comes from No. 9 Park, but I am not sure which bartender.

2 oz Vodka
1 1/3 oz Mint simple syrup
2/3 oz Lime juice

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass. Garnish with two mint leaves stuck into a lime wedge.

For the mint simple syrup, bring equal parts of sugar and water just to a boil. Add a handful of torn mint leaves and let steep for about 10 minutes before straining.

Enjoy.

Mint Julep

Don't do this.



Do this.



Enjoy.

Mojito

Like the margarita and the martini, the mojito has been the victim of its own success. Thanks to a huge wave of popularity in the early 2000s, the drink has been massacred countless times by poor recipes and/or variations like a mango mojito that most likely use bad artificial flavoring anyway. All this makes it the perfect drink to introduce the proper art of mixology to your friends who don't care to think about such pleasures.

1/2 Lime
8-10 Mint leaves
2 tsp. Granulated Sugar
2 oz White Rum
1 oz Selzer

Combine the limes, sugar, and mint leaves in a glass and muddle until the limes have released their juice and the mint has released its oils. Add ice and the rum and shake for 5-10 seconds. Strain into an ice-filled hi-ball and add the seltzer. Garnish with a mint sprig and serve.

Enjoy.

Caipirinha

The national cocktail of Brazil, the Caipirinha is an all-time classic that went through a trendy period a few years back when people got tired of Mojitos. That's no reason to avoid making them, though.

1-2 Limes (depending on size)
2 tsp Granulated Sugar
2 oz Cachaça

Quarter the limes and muddle them in a rocks glass with the granulated sugar. Fill the glass with crushed ice and pour the cachaça over the ice. Stir once and serve.

Enjoy.

Pink Lady

For people who have never had a drink with egg, I think this (or the Pisco Sour) is the best introduction. This recipe comes from the lovely Little Black Book of Cocktails by LUPEC Boston.

1 1/2 oz Gin
1/2 oz Applejack
1/2 oz Lemon Juice
1/2 oz Grenadine
1 Egg White

Add ingredients to an empty shaker, shake for 5 seconds to emulsify ingredients. Fill shaker with ice and shake vigorously for 20-25 seconds. Strain into a cocktail glass or small wine glass.

Because the proportion of grenadine is pretty big, only use a good homemade version. You should use homemade for all recipes calling for grenadine, but it is particularly important here.

Enjoy.

Jaguar

One of my favorite bartenders, Tom Schlesinger-Guidelli of Craigie on Main (formerly of Eastern Standard), created this winner in 2007. This is a serious drinker's drink. Don't spring this on your vodka tonic-drinking friend - he'll likely spit it out, and you will have wasted expensive ingredients.

1 1/2 oz Blanco Tequila
3/4 oz Amer Picon*
3/4 oz Green Chartreuse
3 dashes Orange Bitters

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a flamed orange peel.

*Amer Picon is very difficult to find. Some recommend the American approximation, Torani Amer. I have never tried the drink with the Torani product, but many who have tried it and the Picon say they are different animals.

Others like Amaro CioCiaro, which is another orange-heavy bitter from Italy.

Enjoy.

Champs Elysees

This delicious brandy cocktail seemed to be a favorite of every Boston bartender this past summer. It is quite refreshing, but not so summery that it can't be enjoyed any time of the year.

1 1/2 oz Brandy
3/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1 dash Angostura

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.

Enjoy.

Blood and Sand

A proper Blood and Sand is the mark of a truly great bartender. The only problem is that if you misidentify said bartender, you will be left with a disappointing drink indeed. Certainly the combination here is very strange, but somehow it all comes together. Even if it looks too strange to try, this is arguably the definitive scotch cocktail, and every fan of the stick should try it at least once.

Only fresh-squeezed orange juice, please.

1 oz Blended Scotch
1 oz Orange Juice
3/4 oz Sweet Vermouth
3/4 oz Cherry Heering

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass and garnish with an orange peel, preferably flamed.

Enjoy.

Bobby Burns

Another slight Manhattan variation made with scotch, this drink adds some Bénédictine to make it all go down smoother. DeGroff suggests garnishing with a shortbread cookie, which is cute, but I much prefer the traditional lemon twist.

2 oz Blended Scotch
1 oz Sweet Vermouth
>1/4 Bénédictine

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Note: Apparently, David Embury prefers Drambuie in place of the Bénédictine, arguing that the traditional scotch liqueur goes better than the monks' work. I rarely have the stuff around, but if I did and I was so inclined, a side by side comparison would be in order.

Enjoy.

Rob Roy

The scotch Manhattan, this drink is one where the ratios vary a lot from taste bud to taste bud (and from scotch to scotch). I like scotch a fair amount, so I'm comfortable with the ratio Dale DeGroff gave in his essential Craft of the Cocktail. Others might want to go down to a 2:1.

2 1/2 oz Blended Scotch
1 oz Sweet Vermouth
1 dash Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon peel.

Enjoy.

Green Ghost

Few drinks highlight the herbaceous flavor of Green Chartreuse as well as the Green Ghost.

2 oz Gin
1/2 oz Lime Juice
1/2 oz Green Chartreuse

Combine ingredients in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass and garnish with a lime slice.

Enjoy.

Diamondback

Like its deadly namesake, this drink is very potent. If properly made, however, the result is quite smooth.

1 1/2 oz Rye
3/4 oz Green Chartreuse
3/4 oz Applejack

Combine ingredients in an ice-filled glass and stir for 20-25 seconds. Strain into a cocktail glass.

Enjoy.

Pendennis Club

A drink introduced to me by the fantastic Oh Gosh! cocktail blog, this is a highly complex cocktail that's still very refreshing and bright, and includes two of my favorite things, Apricot Brandy and Peychaud's Bitters. The drink was originally garnished with a lime wedge, but I prefer the twist for the nose it imparts.

1 1/2 oz Gin
1/2 oz Lime juice
1/3 oz Apricot brandy
1 bar spoon Peychaud
1/2 bar spoon Simple syrup

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass and garnish with a lime twist.

Enjoy.

Gin and Tonic

One of the most common cocktails is also one of the most abused when it comes to making one. The first problem is the the traditional tonic, Canada Dry, is mostly corn syrup and/or sugar. The second is that people traditionally eyeball measurements of the two main ingredients, and too much of either makes for a cocktail one will muddle through rather than truly enjoy, as one should when making such a timeless treat. So use a gourmet tonic water like Q, and measure, please.

2 oz Gin
3 oz Good Tonic Water
Lime Wedge

Build in an ice-filled hi-ball, and squeeze the lime wedge into the drink to taste and drop into the drink.

Enjoy.

Dark and Stormy

A great drink that is the traditional cocktail of Bermuda, the Dark and Stormy is a relaxing and refreshing beverage. As mentioned before, AJ Stephan's is a spectacular ginger beer, but use whatever cane or sugar based local brew is best. While Gosling's Black Seal Rum is the traditional rum to use, Myer's will do in a pinch.

2 oz Gosling's Black Seal Rum
3 oz Ginger Beer

Build in an ice-filled hi-ball. Stir, and garnish with a lime wedge.

Enjoy.

Moscow Mule

The key to this drink is a good ginger beer. In my book, the spicier the better. I'm a big fan of AJ Stephan's, but it can be hard to find outside of the Boston area. Goya, which works quite well, is probably the most widely available.

1 1/2 oz Vodka
1/2 oz Lime Juice
Ginger Beer

Fill a large hi-ball with ice. Add vodka and lime juice, top with ginger beer, and give it a gentle stir. Garnish with a slice of lime. This is more of a "to taste" drink, so don't fret over the measurements.

Enjoy.

Mai Tai

I refer to these as "Might Dies" because that's how you feel after a few. Trader Vic, the grandfather of all things tiki, created this drink sometime in the 1940s. Since then, there have been hundreds of variations, most of which suck. The only thing constant between the original and the crap you get served in a tacky Polynesian restaurant is rum. This recipe comes from Robert Hess, and it is a very close approximation of the original.

1 oz White Rum
1 oz Gold Rum
1/2 oz Orange Curaçao
1/2 oz Orgeat syrup
1/2 oz Lime juice
1 oz Dark Rum (float)

The technique here is a little strange. Instead of shaking vigorously and straining, add all the ingredients (except the dark rum) to a rocks glass, fill almost completely with ice. Pour the entire contents of the glass into a shaker and shake for no more than 10 seconds, just enough to mix all the ingredients and give them a good chill. Pour the entire contents of the shaker back into the rocks glass. Float the dark rum on top. Garnish with a sprig of mint, a speared piece of pineapple and maraschino cherry (use the crappy ones here), and whatever else you have lying around.

Enjoy.

Pimm's Cup

I spent some time in England and drank more than my weight of this quintessential British summer drink. I like to fortify the drink with a bit of gin.

2 oz Pimm's
1/2 oz Gin (optional)
Sparkling Lemonade (or Ginger Ale)

Fill a hi-ball with ice, add the Pimm's and gin, top with sparkling lemonade. Garnish with a slice of lemon, a slice of cucumber, and a sprig of mint.

Many bars use 7-Up (absolutely not Sprite) in place of the sparkling lemonade, but I think the lemon-lime corn syrup is a disservice to the Pimm's and everything else. Sparkling lemonade comes in two varieties - one clear and one slightly opaque due to the addition of lemon juice and pulp - go with the opaque one. Ginger ale also makes a nice variation - look for one with cane sugar in place of corn syrup, such as Boylan's.

Enjoy.

Scofflaw

Dry vermouth fans are a dying breed, but this classic may help recruit some new ones. This is also a great drink for rye fans looking for a change of pace.

1 oz Rye
1 oz Dry Vermouth
1/4 oz Lemon Juice
1 dash Grenadine (homemade)
1 dash Orange Bitters

Combine ingredients in an ice-filled glass and stir for 15-20 seconds. Strain into an empty, chilled rocks (or cocktail) glass.

Enjoy.

Los Angeles

Named after the Los Angeles Club in the town of the same name, this is probably my favorite drink to use a whole egg. Shake very well, or it will taste too much of yolk.

1 1/2 oz Rye
1/2 oz Lemon juice
1/4 oz Sweet Vermouth
1/2 bar spoon Sugar
1 Whole egg

Combine the ingredients in a glass and shake for 5-10 seconds, making sure the yolk has been broken. Fill the glass with ice and shake for 30-45 seconds. Strain into a port glass or large coupe and sprinkle grated nutmeg on top.

Note: this drink is also excellent without the yolk, so if you enjoy egg white but not yolk, do not hesitate to try it out.

Enjoy.

Brandy Alexander

A strong step up from a White Russian (sorry, Dude), this drink is the definitive dessert drink.

3/4 oz Brandy
3/4 oz Creme de Cacao (Dark)
3/4 oz Cream

Combine in an ice-filled glass and shake for 25-30 seconds. Strain into a rocks glass and sprinkle with grated nutmeg.

Enjoy.

Blinker

Probably the best drink with grapefruit juice, and a good way to introduce rye to people who drink vodka and grapefruit juice. You can replace the raspberry syrup with grenadine, though it's not as satisfying as a drink.

2 oz Rye
1 oz Grapefruit juice
1-2 bar spoons Raspberry Syrup

Combine ingredient in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon peel.

Enjoy.

Toronto

Fernet is an asshole. The flavor is frontal assault on your senses. The first taste is like being punched in the face. But, it's still sooooo delicious. The best way to enjoy Fernet is as a shot (preferably with a bartender) after a long night of drinking. The second best way is in a Toronto.

2 oz Rye (Rittenhouse or other higher proof rye)
1/4 oz Fernet Branca
1/4 oz simple syrup
2 dashes Angostura

Warning: Some drinks are more forgiving than others and allow for reckless measuring. This is not such a drink. A dash too much Fernet and this drink is ruined.

Combine ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a cocktail glass. Some use an orange peel as a garnish (others even flame it), but I don't think a garnish necessary. Those new to Fernet, however, may enjoy the additional familiar flavor.

Enjoy.

Twentieth Century

A strange combination, indeed, and some may balk at the unusual flavors. Still, every cocktail fan should try this cult favorite.

1 1/2 oz Gin
1/2 oz Lillet Blanc
1/2 oz Creme do Cacao (white)
1/2 oz Lemon juice

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Seelbach

Not for the faint of heart, but if bourbon and bitters send your heart aflutter, this is the ideal Champagne cocktail. This specific recipe comes from Gary Regan's essential Joy of Mixology.

3/4 oz Bourbon
1/2 oz Triple Sec
7 dashes Peychaud bitters
7 dashes Angostura bitters
4 oz Champagne

Build in the order specified in a Champagne flute. Garnish with an orange twist.

Enjoy.

French 75

The definitive Champagne cocktail (that isn't the actual "Champagne cocktail"), this is named after a gun, but is much more refined. Traditionally served with ice, I prefer it in a flute. Feel free to disagree with me in practice.

2 oz Gin
1 oz Lemon Juice
1/2 oz Simple Syrup

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a Champagne flute (or an ice-filled highball glass) and top with Champagne. Garnish with a lemon twist (optional).

Enjoy.

Final Ward

Phil Ward of New York's Death and Co. took a Last Word, tagged out the gin, and brought in rye. Like the Last Word, this is a delicious, complex cocktail.

3/4 oz Rye (Rittenhouse)
3/4 oz Green Chartreuse
3/4 oz Maraschino Liqueuer
3/4 oz Lime juice

Combine in an ice-filled glass, and shake for 10-15 seconds. Strain into a cocktail glass.

Enjoy.

Champagne Cocktail

One of the simplest cocktails in existence, but also one of the most sophisticated. For special occasions, or to create special occasions.

1 Sugar Cube
Angostura Bitters

Fill a champagne flute with Champagne. Place the sugar cube over the top of the Angostura and invert the bottle. When the cube has taken in a sufficient amount of bitters, drop the the cube into the bottom of the glass, preferably in front of the drink's consumer.

Note: "Champagne" can be taken to mean any sparkling wine, though this specific cocktail may demand a more rigid reading of the phrase.

Enjoy.

Red Hook

Name a neighborhood in Brooklyn and you're likely to find a drink of the same name. All are sisters of the Brooklyn (which is just a close relative of the Manhattan). Enzo Errico of New York's Milk and Honey created this dandy.

2 oz. Rye
1/2 oz. Punt e Mes
1/4 to 1/2 oz. Maraschino Liqueur (to taste)

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Prospect Park

Tom Schlesinger-Guidelli of Craigie on Main, and formerly of Eastern Standard, created this delicious variation on a Red Hook. It's in the running for my desert island drink.

3/4 oz. Rye (Rittenhouse)
3/4 oz. Aperol
1/4 oz Maraschino Liqueur
1/4 oz Punt e Mes

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass with a Maraschino cherry in the bottom.

I cut this drink in half from its original, enormous recipe.

Enjoy.

Little Italy

Invented by Audrey Saunders of Pegu Club in New York, this is essentially a Manhattan with Cynar in place of the bitters. Considering my strong feelings for the artichoke-flavored aperitif, that's fine with me.

2 oz Rye
3/4 oz Sweet Vermouth
1/2 oz Cynar

Combine in an ice-filled cocktail glass and stir for 15-20 seconds. Strain into a cocktail glass with a Maraschino cherry in the bottom and garnish with a flamed orange peel.

Enjoy.

Widow's Touch

Invented by John Gertsen, now the head bartender at Drink in Boston, this drink is a riff on the classic Widow's Kiss. It's also one of the best cocktails to feature the excellent St-Germain elderflower liqueur.

1 1/4 oz Applejack
3/4 oz St-Germain
1/4 oz Bénédictine
1 dash Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Blue Moon

Creme de Violette is definitely worth buying. This drink highlights its great color and floral aroma more than almost any other cocktail.

2 oz. Gin
1/2 oz. Creme de Violette
1/4 oz. lemon juice

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass. Garnish with a lemon twist.

Enjoy.

Widow's Kiss

This is a classic fall/winter drink, over 100 years old, that combines two of the great monk-made liqueurs, Bénédictine and Chartreuse. A little on the sweeter side.

1 1/2 oz Calvados (or other apple brandy)
3/4 oz Bénédictine
3/4 oz Yellow Chartreuse
2 dashes Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Martinez

Some say this was the precursor to the Martini, though it is difficult to know, and is most likely just one of many early prototypes. Regardless, it is a spectacular drink on its own merit. Originally, the ratios of gin and vermouth were reversed, but the modern palate would find this a little too sweet. The hint of Maraschino is particularly pleasing in this version.

2 oz Gin
1 oz Sweet Vermouth
1/4 oz Maraschino liqueur
1-2 dashes Orange Bitters (Regan's, or Regan's/Angostura)

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish will a lemon twist.

Note: some prefer Angostura bitters in this drink (Boker's, now unavailable, were in the original). I like the interplay of the maraschino and the orange, but would never turn down a fine Martinez made with the other.

Enjoy.

Daiquiri

Toby Maloney from the nationally praised Violet Hour in Chicago gave his recipe for this essential rum drink on a message board. I'll let him do the honors on the description, but click through for his full recipe with rum of choice.

2 oz White Rum
3/4 oz Lime Juice
3/4 oz Simple Syrup

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass, preferably in the sun.

Toby:

Thats it. Nothing but the basics. This is THE hardest drink to make. If it isn't to your taste add a couple of DROPS of lime or simple. This is my desert island drink. It just doesn't get better than this.

Pisco Sour

The national drink of Chile and Peru is a source of considerable pride and controversy. Both countries claim to have superior pisco (a funky brandy) and the better cocktail recipe. Given my limited sampling of brands, the Peruvian piscos are much better as a group than their Chilean counterparts. This recipe is from the back of a Peruvian pisco bottle label.

2 oz. Pisco
3/4 oz. lime juice
3/4 oz. simple syrup
1 egg white
2-3 dashes Angostura bitters

Add all ingredients, except bitters, to an empty shaker. Shake dry for 10-15 seconds to emulsify. Fill shaker with ice and shake for 30 seconds. The most important thing about the drink is the meringue floating on top - vigorous shaking is critical. Strain into a cocktail glass and top with a few dashes of bitters. If you ever make it to Peru, be sure to pick up some Amargo Chuncho bitters for the most authentic pisco sour experience.

Note: Many bars use lemon juice, but the type of lemons (Lisbon or Eureka) available in the U.S. do not exist in South America. Peru's "limon" is more similar to our lime.

Enjoy.

Old Fashioned

Some argue this is the original cocktail. Unfortunately, almost every bartender totally screws it up.

2 oz. Rye
1/2 oz. simple syrup
2 dashes Angostura bitters

Add all the ingredients to a rocks glass. Top with ice and stir for 15-20 seconds. An optional finish is to express the oils of a lemon peel and wipe the rim of the glass with the peel. Discard the peel.

Enjoy.

Vesper

Ian Fleming created this riff on the martini for James Bond in Casino Royale. The result is a dangerously smooth concoction. Be careful.

3 oz. Gin
1 oz. Vodka
1/2 oz. Lillet

Mr. Bond apparently loved enormous drinks; cutting it down in size may be a good idea.

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Enjoy.

Clover Club

This drink is named after a club in Philadelphia, though an excellent bar in Brooklyn has taken its name. One of the great egg white drinks, and a solid yet gentle introduction to both gin and raw egg for the novice.

2 oz Gin
1 oz Lemon Juice
1 oz Egg White
1/4-1/2 oz Raspberry Syrup (or fresh raspberries when lucky)

Combine 1/4 oz raspberry syrup and all other ingredients in a glass and shake for 5-10 seconds. Add ice and shake for 30 seconds to one minute, or until a nice foam builds up. Taste to see if more syrup or fruit is necessary. Strain into a cocktail glass (if using fresh berries, use a tea strainer).

Note: While a proper Clover Club is made with raspberries, homemade grenadine makes an excellent substitute. If raspberry syrup is unavailable, or if you have a particularly exciting grenadine, do not let tradition get in the way of your enjoyment.

Enjoy.

Pegu Club

A classic from Southeast Asia during the Colonial Era. The famous Pegu Club in New York is named after the club where this drink was the signature cocktail.

1 1/2 oz Gin
1/2 oz Triple Sec or Orange Curaçao
3/4 oz Lime Juice
2 dashes Angostura
1-2 dashes orange bitters

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Oriental

A lesser-known drink that is very refreshing.

1 1/2 oz Rye
3/4 oz Sweet Vermouth
3/4 oz Triple Sec
1/2 oz Lime Juice

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass.

Enjoy.

Vieux Carré

Along with the sazerac and the Ramos gin fizz, this is one of the essential New Orleans cocktails. A sweeter, refreshing alternative to the sazerac, with all of the same gentility. This is Ted "Dr. Cocktail" Haigh's recipe.

1 oz Rye
1 oz Brandy
1 oz Sweet Vermouth
1 bar spoon Bénédictine
2 dashes Angostura
2 dashes Peychaud

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into an ice-filled rocks glass and garnish with a lemon twist.

Enjoy.

Jack Rose

The quintessential applejack drink, this is also one of the best uses of homemade grenadine.

1 1/2 oz Applejack
1/2 oz Lime Juice
1 Bar Spoon Homemade Grenadine

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a rocks glass and garnish with a lime or lemon peel.

Enjoy.

Martini

This is the proper martini recipe, Winston Churchill be damned. Make sure to measure properly, as the wrong proportions can ruin your evening.

1 1/2 oz Gin
1 1/2 oz Dry Vermouth
1-2 Dashes Orange Bitters (Angostura Orange)

Combine in an ice-filled glass and stir gently for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Note: If one insists, the proportion of gin to vermouth may be lowered to 2:1, though any further and the drink is no longer a martini, but an entirely different beast.

Enjoy.

Algonquin

This drink was created at the Algonquin Hotel in the 1930s, and it's a real find that balances the sweetness of the pineapple juice nicely. A great rye drink for people who like martinis.

1 1/2 oz Rye
3/4 oz Dry Vermouth
3/4 oz Pineapple Juice

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass and garnish with a Maraschino cherry.

Enjoy.

Ramos Gin Fizz

Certainly one of the great cocktails in history, this drink can double as a pretty satisfying dessert. It takes quite a bit of time to do it right, but it is 100% worth it.

1 1/2 oz Gin (Plymouth)
1/2 oz Lemon Juice
1/2 oz Lime Juice
2 tbsp Cream
1 tbsp Superfine Sugar
1 Egg White
3-4 drops Orange Flower Water (no more, please)
1 oz Seltzer Water

Combine all the ingredients save the seltzer in a glass and shake for 5-10 seconds, or until the egg whites start to foam. Add 5-6 cubes worth of cracked ice and shake until your arms are ready to fall off (you are trying to wake it up, not put it to sleep). Place the glass in the freezer in a bucket of ice for 1-2 minutes, or until you are ready to shake again. Repeat until you can shake no more, or you have built up a meringue that is to your satisfaction (this is the drink where you really want to get it right). Strain into a highball, add the seltzer water, and garnish with a lemon twist.

Enjoy.

Last Word

Murray Stenson at Seattle's Zig Zag Cafe resurrected this unusually balanced drink. This is a must try.

3/4 oz Gin
3/4 oz Green Chartreuse
3/4 oz Maraschino Liqueur
3/4 oz lime juice

Combine in an ice-filled glass, and shake for 10-15 seconds. Strain into a cocktail glass with a maraschino cherry (optional) in the bottom.

Some bartenders prefer Yellow Chartreuse over the green. This substitution creates a slighter sweeter, less herbal drink. Both versions are delicious.

Enjoy.

Scorched Earth

I love Cynar, and this is the best drink I've found with it.

1 1/2 oz Brandy
1/2 oz Sweet Vermouth
1/2 oz Cynar

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a rocks glass and garnish with a flamed lemon peel.

Enjoy.

Sidecar

I like my drinks on the sour side, so this is not the traditional recipe. Still, a great drink any way you pour it.

2 oz Brandy
1 oz Triple Sec
1 oz Lemon Juice

Combine in an ice-filled glass, and shake for 10-15 seconds. Strain into a rocks glass and garnish with a lemon peel.

Enjoy.

Sazerac

The pride of New Orleans. A beautiful drink that takes a bit of work.

2 oz. Rye (Sazerac)
1 cube or 1/2 teaspoon sugar
4 dashes Peychaud bitters
Splash Absinthe* (preferably Herbsaint)

Fill a rocks glass with ice. In another rocks glass, combine sugar, bitters, and a splash of water. Muddle the sugar until completely dissolved. This will take a little while and don't worry if there are still a few sugar crystals still swirling around. Add the rye, fill glass with ice, and stir for about 20 seconds. Discard the ice from the first glass and add a splash of Herbsaint. Swirl the Herbsaint around the glass, completely coating the interior, and discard any excess. Strain the contents of the rye-filled glass into the Herbsaint-coated glass. Twist a nickel-sized slice of lemon peel over the liquor and wipe the peel around the rim of the glass. Add the peel and serve.

*Any anise-flavored liquor will work, but Herbsaint or a proper absinthe is best. Pernod or Ricard can work in a pinch.

Enjoy.

1794

An adjustment of the Negroni, made with Rye and a different ratio. Invented at the phenomenal Bourbon and Branch in San Francisco.

1 1/2 oz Rye
3/4 oz Sweet Vermouth
3/4 oz Campari

Combine in ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Enjoy.

Aviation

Made these days without the Violette, but that makes it a shadow of itself. This is a true classic, a top ten drink.

2 oz Gin
1/2 oz Maraschino
1/2 oz Lemon Juice
1-2 bar spoons Creme de Violette

Combine in an ice-filled glass and shake 10-15 seconds. Strain into a cocktail glass and garnish with a Maraschino cherry or (if you prefer or do not have acceptable cherries) a lemon twist.

Enjoy.

Negroni

A great summer drink. Usually served on the rocks, I like it down.

1 oz Gin
1 oz Sweet Vermouth
1 oz Campari

Combine in an ice-filled glass and stir 15-20 seconds. Strain into a rocks glass and garnish with a lemon peel.

Enjoy.

Manhattan

My favorite cocktail. When made properly (i.e. with rye) it's spicy, aromatic, and the perfect aperitif. This is my preferred ratio, but you can adjust as you please.

The Manhattan

2 1/4 oz Rye (Sazerac)
1 1/2 oz Sweet Vermouth (Vya or Carpano Antica)
1-2 Dashes Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a chilled cocktail glass and garnish with a maraschino cherry (Luxardo or homemade only, please).

Enjoy.

Mission Statement

This blog is a place for us to list all of the cocktails we have tried that are worth trying again (and again). We have been all over the internet, and while there are some fantastic cocktail blogs, many of which are made by far more talented people than us, it is really hard to find somewhere to go where we can find a specific list of solidly approved drinks for each specific ingredient.

Cocktial Database is great, and a lot of fun to peruse, but many of the drinks are extremely obscure, and many of them are terrible. The drinks at this site will consist entirely of drinks that we approve of and that are universally regarded as standard cocktails that exhibit the strengths of their ingredients.

Most of the drinks here will be old standards, but there will be some new drinks thrown in.

We are big cocktail nerds, but by no means are we bartenders. We leave that up to the professionals. We will just tell you how to make a good drink, and nearly all of them will be recipes from other people, and we take no credit for them.

We hope everyone enjoys, and by everyone, we mean us, since we are the main audience.