Improved Tequila Cocktail

Actually an improved improved tequila cocktail, as Robert Heugel who created the drink originally had ango in this drink and less mole bitters. But as it is now, it's a great basic tequila cocktail.

2 oz reposado tequila
1 barspoon agave syrup
1 barspoon maraschino
10 dashes mole bitters

Combine ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a cocktail glass and garnish with a lemon twist (optional).

Red Pepper Daisy

This drink was created by John Lermayer at the Florida Room in Miami, but variations have appeared in various places - it's essentially a margarita with bell pepper and agave subbed in for the cointreau. However, it's the most basic drink you can make with a red pepper, and it's quite delicious.

1.5 reposado tequila
.5 agave syrup
.5 lime juice
3-4 dime-sized red bell pepper pieces

Muddle the pepper slices in a glass, then add all ingredients and shake for 10-15 seconds. Strain into an ice-filled rocks glass. Garnish with a slice of bell pepper.

Optionals: Top with soda and/or substitute the red pepper for jalapeños (seeds removed).

Oaxaca Old Fashioned

A modern classic, created by Phil Ward while at Death and Co. The original featured angostura bitters, but the mole bitters from the great Bitterman's line make a fine substitution or addition.

1 1/2 oz Reposado Tequila
1/5 oz Mezcal
1 tsp. Agave Syrup
1-2 dashes Angostura Bitters, Mole Bitters, or Combination

Combine all ingredients in an ice filled glass and stir for 20-30 seconds. Strain into an ice-filled rocks glass and garnish with a flamed orange peel.

Appetizer à l'Italienne

This is a long overdue entry. I was introduced to this drink by the esteemed John Gertsen at Drink, who took from The Flowing Bowl. Not for beginners, but not to be missed.

2 oz Sweet Vermouth
1 oz Fernet Branca
1 dash Absinthe (or substitute)
2 dashes Simple Syrup

Combine ingredients in ice-filled glass and stir for 20-30 seconds. Strain into a down glass.

Remember the Maine

The Remember the Maine is a classic Manhattan variation. I prefer my absinthe to be very subtle, but if you like it more upfront, add twice as much here. But be careful - too much and it's all you will taste.

2 oz Rye
3/4 oz Sweet Vermouth
2 barspoons Cherry Heering
-1/2 barspoon Absinthe (or substitute - I use Herbsaint)

Combine all ingredients in an ice-filled glass and stir for 20-30 seconds. Strain into a coupe and garnish with a lemon twist.

Art of Choke

Another one from RogueBeta, this was invented at Violet Hour in Chicago. It is a beautiful combination of Cynar, Chartreuse, and mint, turning three strong flavors into a cohesive whole.

1 oz White Rum
1 oz Cynar
1/8 oz Lime Juice
+1/4 oz Green Chartreuse
Mint Sprig

Combine all ingredients in a glass and muddle the mint gently. Add ice, stir for 30 seconds and strain into an ice-filled down glass. Garnish with a mint sprig

Bonzoni

From Patrick Duffy, revitalized by Rogue Cocktails. A great aperitif.

2 oz Sweet Vermouth
1 oz Fernet Branca

Combine in a glass and stir for 25-30 seconds. Strain into a cocktail glass and garnish with an orange twist.