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.

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Originally made with the notorious original Amer Picon, the Brooklyn is really one of the all-timers that has been underrated because one of its main ingredients is now a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.

Greenpoint

Manhattan fans will love this slightly more herbal variation of the Brooklyn cocktail.

2 oz Rye (Rittenhouse or other higher-proof brand)
1/2 oz Punt e Mes
1/2 oz Yellow Chartreuse

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

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.

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.

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.

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.

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.

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.

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.

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.

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.