- 2 oz. whiskey (bourbon or blended Canadian)
- Juice of half a lemon
- 1/2 tsp. simple syrup
Place ingredients in cocktail shaker with ice and shake well; strain into chilled cocktail glass, or pour into rocks glass. Garnish with a maraschino cherry and orange slice.
- 2 oz. Canadian whiskey (preferable Canadian Club 10 or 12 year-Old)
- 3/4 oz. sweet vermouth
- Dash Angostura bitters
Place ingredients in cocktail shaker and stir, then strain into a chilled cocktail glass, or place ingredients in an Old Fashioned glass with ice, and stir. Garnish with a maraschino cherry.
- 3 oz. whiskey (your preference)
- 2 orange slices
- 1 sugar cube
- 2-3 dashes Angostura bitters
Place the sugar cube at the bottom of an Old Fashioned glass and dissolve it with the bitters; muddle together with one of the orange slices. Fill the glass with ice, add the whiskey, stir well, and garnish with a maraschino cherry and a second orange slice (note: some recipes call for a dash of soda at the end of the muddling process, others suggest topping off the drink with it. Either way, this is optional).
- Equal parts Cognac, Crème de Cacao and fresh cream (or Half and Half)
Combine in a cocktail shaker half-filled with ice; shake and strain into a cocktail glass; garnish with grated nutmeg.
- 3 parts brandy or Cognac
- 1 part white crème de menthe
Combine ingredients in a cocktail shaker with ice and stir; serve straight up or on the rocks.
- Stir together equal parts Campari, sweet vermouth and gin; garnish with orange slice; serve in an Old Fashioned glass over ice.
Variations include substituting vodka or Prosecco (the Negroni Sbagliato) for the gin, or Punt e Mes for the sweet vermouth.
Ramos Gin Fizz
- 2 oz. gin (preferably Old Tom)
- 1/2 oz. lime juice
- 1/2 oz. lemon juice
- 1 oz. simple syrup
- 1 oz. cream
- 3 dashes orange flower water
- 1 egg white,
- Soda water
Shake first seven ingredients in a cocktail shaker with ice vigorously for at least 1 minute; add ice and shake for 2 minutes, or until cold and frothy; strain into a large Old Fashioned glass, top with soda and stir. Proceed cautiously with the orange flower water, as it can easily overwhelm the drink.
This drink was named after a brand of Cognac imported by the Sazerac Company, and apparently contained Cognac initially. Some versions of the story trace its invention to the Sazerac House, a nineteenth century bar in New Orleans; others claim it was devised by Antoine Peychaud, inventor of Peychaud’s Bitters. The Sazerac Company dates the cocktail to 1850. To make matters more confusing, the company currently produces a brand of rye whiskey called Sazerac. (Note that Herbsaint, a pastis, was substituted for absinthe prior to legalization; you may now use the real thing)
- 1 cube sugar
- 1 1/2 oz. Sazerac Rye Whiskey or Buffalo Trace Bourbon
- 1/4 oz. Herbsaint
- 3 dashes Peychaud’s Bitters
- Lemon peel
Pack an Old Fashioned glass with ice. In a second Old Fashioned glass place the sugar cube and add the Peychaud’s Bitters to it, then crush the sugar cube and add the whiskey (or bourbon). Empty the ice from the first glass and coat the glass with the Herbsaint, then discard the remaining Herbsaint. Empty the whiskey/bitters/sugar mixture from the second glass into the first glass and garnish with lemon peel.
Hot Buttered Rum
- 2 oz. dark rum
- 1 tsp. brown sugar
- 1 small slice soft butter
- Dash of vanilla extract
Spices to taste (ground cinnamon, ground nutmeg, allspice)
Place butter, brown sugar and spices at the bottom of a mug, and muddle together; add dash vanilla extract; add rum, fill mug with hot water and stir.
- 1 jigger Irish whiskey
- Fresh brewed coffee
- 1 tbsp. brown sugar
- Heavy cream or whipped cream
Preheat mug with hot water, then empty; fill 3/4 full with hot coffee, add brown sugar, and stir until dissolved; stir in Irish whiskey; top with whipped cream, or float heavy cream on top by pouring against the back of a spoon.