The Son of a Preacher Man

12 ounces rye whiskey

8 ounces Domaine de Canton ginger liqueur

2 1/2 ounces freshly-squeezed lime juice

Finely-grated lime zest, for garnish

Special equipment needed: home soda maker.

Carbonate the mixture and refrigerate one hour. Serve in a rocks glass over ice and garnish the top with the lime zest.

Yield: 5 servings

We didn't have a soda siphon available so we divided the recipe by five, shook with ice, and strained into a chilled coupe. The drink was stellar! I'm looking forward to trying this the way it was intended though.

Jarnac Cocktail

I wasn't too into this. As you can see from the pictures there were a
few substitutions so I might give it another shot. All the flavors
got lost in this drink. I might up the ginger next time.

1 ½ oz Famous Grouse Scotch
½ oz Canton ginger liqueur
½ oz Amaro Nonino
2 dashes Peychaud's bitters
Stir and strain into a chilled cocktail glass.

Newellgroni

Perfect Autumn Apertif! We just finished our jack o lantern and
roasted the seeds. They go perfectly with this...
1 oz. Aviation Gin
1 oz. Dolin Blanc vermouth
8-10 dashes of Matt Newell's cherry bitters
Stir over ice and strain into chilled coupe. Consume.

Lambic Blinker

This is my new favorite! Jamie Boudreau recipe based on the Blinker
Cocktail.

2 oz rye
½ oz Framboise Lambic Liqueur (recipe below)
1 oz grapefruit juice
Shake and strain into a cocktail glass.

Framboise Lambic Liqueur
16 oz Framboise Lambic
16 oz sugar
20 oz vodka
Place lambic in a glass and stir, releasing CO2.
Place lambic in fridge overnight (releasing the rest of the CO2).
Place lambic in a pot on high heat.
Slowly add sugar, stirring all the while.
As the beer heats a head will form; remove from heat.
Skim off head and allow to cool.
When cooled, if any "chunks" of head left, skim off.
Place syrup in bottle and add vodka.
Shake well.

Introducing... The unfortunately named "Dirty Ho"!

My sister is visiting and shared a recipe she learned at an event at
the World Forestry Center where she works.
**Hoegaarden beer with a splash of Framboise Lambic**
We did a little experimentation and decided that half and half was a
better ratio.

Blood & Sand

1oz orange juice
1oz Scotch whisky
3/4 oz cherry-flavored brandy liqueur
3/4 oz sweet vermouth
Shake with ice.
Strain into cocktail glass.
Garnish with a cherry

Nirvana Cocktail

2 oz Rittenhouse 100 proof bonded rye
1 oz Amer Picon or Torani Amer
¼ oz maraschino liqueur
¼ oz Benedictine
Stir and strain.
Garnish with orange twist if desired.

I wanted to like this more than I did. I only had lemons, the orange
peel would have helped.

Fifty-fifty Martini

1 1/2 oz gin
1 1/2 oz dry vermouth
3-4 dashes orange bitters
lemon peel

Stir ingredients with cracked ice and strain into a chilled cocktail glass. Garnish with lemon peel. Since the vermouth is half the drink, you want to make sure to use a fairly decent one. I used Dolin dry.

Pimm's Cup

2 oz Pimm's #1
5 oz Fever-Tree Bitter Lemon soda
cucumber garnish

Fill a collin's glass with ice. Add Pimm's and top with soda. Stir and garnish with cucumber. You can also use ginger ale, club soda or lemon-lime soda instead of the bitter lemon.

Red Hook

2 oz rye
1/2 oz Punt e mes
1/4 oz maraschino

Stir with cracked ice and strain into a chilled cocktail glass.

The Gold Rush

2 oz bourbon
1 oz honey syrup
3/4 oz lemon juice

Shake with ice and strain into an old fashioned glass with a big chunk of ice in it.

Pisco Sour

2 oz pisco
3/4 oz lime juice
3/4 oz simple syrup
1 small egg white
2-3 drops angostura bitters

Shake first four ingredients with out ice for at least thirty seconds to emulsify egg whites. Add ice and shake again to chill. Strain in to a chilled cocktail glass. Add three drops of bitters.

Remember the Maine

2 oz rye
3/4 oz sweet vermouth
1/4 oz Cherry Heering
absinthe
brandied cherry for garnish

Stir first three ingredients with cracked ice and strain in to a chilled, absinthe rinsed cocktail glass. Garnish with brandied cherry.

Sazerac

1 sugar cube
3-4 dashes Peychaud Bitters
2 oz rye
Lemon peel for garnish
absinthe

Fill an old fashioned glass with ice and water and chill. In a second glass, soak sugar cube in bitters and muddle. Add ice and rye and stir. Remove ice from first glass and add a few drops of absinthe. Roll around glass and dump excess. (I used an atomizer.) Strain rye mixture into absinthe coated glass. Cut a nice, big peel of lemon over glass and throw peel in. (or not).