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.

Adonis

Sherry is starting to become very popular, and this is easily the most famous sherry-based cocktail. A very nice aperitif, it also would go well with a cheese course, or when you have had a few stiffer drinks and need a change of pace.

2 oz Dry Sherry
1 oz Sweet Vermouth
1 dash Orange Bitters

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

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.

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.

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.

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.

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.

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.