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.

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.

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.

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.

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.

Blood and Sand

A proper Blood and Sand is the mark of a truly great bartender. The only problem is that if you misidentify said bartender, you will be left with a disappointing drink indeed. Certainly the combination here is very strange, but somehow it all comes together. Even if it looks too strange to try, this is arguably the definitive scotch cocktail, and every fan of the stick should try it at least once.

Only fresh-squeezed orange juice, please.

1 oz Blended Scotch
1 oz Orange Juice
3/4 oz Sweet Vermouth
3/4 oz Cherry Heering

Combine in an ice-filled glass and shake for 10-15 seconds. Strain into a cocktail glass and garnish with an orange peel, preferably flamed.

Enjoy.

Bobby Burns

Another slight Manhattan variation made with scotch, this drink adds some Bénédictine to make it all go down smoother. DeGroff suggests garnishing with a shortbread cookie, which is cute, but I much prefer the traditional lemon twist.

2 oz Blended Scotch
1 oz Sweet Vermouth
>1/4 Bénédictine

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

Note: Apparently, David Embury prefers Drambuie in place of the Bénédictine, arguing that the traditional scotch liqueur goes better than the monks' work. I rarely have the stuff around, but if I did and I was so inclined, a side by side comparison would be in order.

Enjoy.

Rob Roy

The scotch Manhattan, this drink is one where the ratios vary a lot from taste bud to taste bud (and from scotch to scotch). I like scotch a fair amount, so I'm comfortable with the ratio Dale DeGroff gave in his essential Craft of the Cocktail. Others might want to go down to a 2:1.

2 1/2 oz Blended Scotch
1 oz Sweet Vermouth
1 dash Angostura

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

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.

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.

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.

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.

Scorched Earth

I love Cynar, and this is the best drink I've found with it.

1 1/2 oz Brandy
1/2 oz Sweet Vermouth
1/2 oz Cynar

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a rocks glass and garnish with a flamed lemon peel.

Enjoy.

1794

An adjustment of the Negroni, made with Rye and a different ratio. Invented at the phenomenal Bourbon and Branch in San Francisco.

1 1/2 oz Rye
3/4 oz Sweet Vermouth
3/4 oz Campari

Combine in ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass and garnish with a lemon twist.

Enjoy.

Negroni

A great summer drink. Usually served on the rocks, I like it down.

1 oz Gin
1 oz Sweet Vermouth
1 oz Campari

Combine in an ice-filled glass and stir 15-20 seconds. Strain into a rocks glass and garnish with a lemon peel.

Enjoy.

Manhattan

My favorite cocktail. When made properly (i.e. with rye) it's spicy, aromatic, and the perfect aperitif. This is my preferred ratio, but you can adjust as you please.

The Manhattan

2 1/4 oz Rye (Sazerac)
1 1/2 oz Sweet Vermouth (Vya or Carpano Antica)
1-2 Dashes Angostura

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a chilled cocktail glass and garnish with a maraschino cherry (Luxardo or homemade only, please).

Enjoy.