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.

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.

Corpse Reviver #2

More successful than #1, this drink is a classic that is very refreshing. It is important to be truly judicious with the absinthe substitute, as this addition is more about giving the drinker a hint of anise than balancing the other flavors with this strong ingredient.

3/4 oz Gin
3/4 oz Triple Sec
3/4 oz Lillet
3/4 oz Lemon Juice
2-4 drops of Absinthe (Pernod or Herbsaint also work)

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

Enjoy.

Don's Little Bitter

File this under "bizarre" or "lol wut." A recent trend, at least in Boston, is using a healthy dose of bitters (>1 oz) in drinks. Don Lee of NYC's pdt created this strange concoction.

1/4 oz Peychaud's bitters
1/4 oz Angostura Orange bitters
1/2 oz Angostura bitters
1/2 oz Lemon juice
1/2 oz Fernet
1/2 oz Simple syrup
1 oz Rum (preferably Barbancourt 8 year)

Combine in an ice-filled glass and shake for 15-20 seconds. Strain into a cocktail glass or serve down in a chilled, empty rocks 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.