Brooklyn

Originally made with the notorious original Amer Picon, the Brooklyn is really one of the all-timers that has been underrated because one of its main ingredients is now a shadow of itself. One made with the new version is distinctly unmemorable, as the current Amer is a watered down disappointment. Fortunately, we have heroes like David Wondrich who do orange bitters tastings and determine what is the best substitute for the original Amer Picon (which he has tried). The winner was Amaro CioCiaro, and it's pretty delicious.

2 oz Rye
3/4 oz Dry Vermouth
1/4 oz Amaro CioCiaro
1/4 oz Maraschino

Combine all ingredients in an ice filled glass and stir for 30 seconds. Strain into a cocktail glass and garnish with a maraschino cherry.

Trinidad Sour

Created by one of my favorite bartenders, Guiseppe Gonzalez, the Trinidad Sour belongs to the notorious clan of drinks made with an inordinate amount of bitters. Weirdly, it tastes of cherries, even though there's nothing with cherry in it.

1 oz Angostura
1 oz Orgeat
3/4 oz Lemon
1/2 oz Rye

Combine all ingredients in an ice-filled glass, shake for 15-20 seconds, and strain into a cocktail glass.

Moment of Silence

From the excellent RogueBeta Cocktail book. A modern classic.

1 1/2 oz Rye Whiskey
1 oz Apricot Liqueur
1/2 oz Averna
1/2 oz Angostura
1/4 oz Applejack

Rinse a down glass with Campari. Combine all ingredients in an ice-filled glass and stir for 30 seconds. Strain into the rinsed glass and garnish with an orange peel.

Rattlesnake

From Beretta in San Francisco. Simple twist on a sour that's very tasty.

2 oz Rye
1 oz Lemon Juice
1/2 oz Grade B Maple Syrup
1/2 oz Egg White
2 dashes Peychaud

Combine all ingredients in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Enjoy.

Jupiter's Acorn

From the wonderful Craigie on Main in Cambridge, with a nod to the original poster of the recipe.

1 oz Barbancourt 15 Year Rum
1 oz Nux Alpina Walnut Liqueur
1/2 oz Punt e Mes (or Sweet Vermouth)
1/2 oz Benedictine
1 Egg
1 dash Angostura Bitters
1 dash Mole Bitters

Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and top with grated nutmeg.

Hop Toad

This recipe comes from The Joy of Mixology, and it's a deceptively complex drink.

1 1/2 oz Dark Rum
1 oz Apricot Brandy
1/2 oz Lime Juice (Fresh, please)
1 dash Angostura

Combine all of the ingredients in a glass and shake for 15-20 seconds. Strain into a cocktail glass.

Enjoy.