Improved Cocktail

1876 - Jerry Thomas

Anvil is a bar in Houston and they have a list of 100 cocktails
everyone should try before they die. This is my 50th drink on this
list.

Very good simple cocktail along the lines of an old fashioned.

2 dashes Angostura bitters
1 tsp simple syrup
1/2 tsp maraschino
1/8 tsp absinthe
2 oz spirits (I used cognac)
Stir with ice and strain into chilled glass.
Lemon rind twisted to express the oil.

Green Glacier

2 oz brandy ( I used Remy VSOP)
¾ oz green Chartreuse
¼ oz crème de cacao (use white, not dark)
2 dashes Angostura bitters
Stir and strain into chilled coupe.

This is a nice end of the evening cocktail. It's kind of manhattany
and a little sweet.

The recipe is from Jamie Boudreau's spiritsandcocktails.com

Cuba Kula

This one has no Campari.

2 oz fresh lime juice
1/2 oz honey
1 oz orange juice
1 oz dark rum, the recipe calls for Myers but i used Coruba12
1 oz Lemon Hart demerara
1/2 oz Bacardi 151
Dash Angostura bitters
6 drops Herbsaint or Pernod

Dissolve the honey in the limejuice and then place it all in a shaker and shake with plenty of ice. Strain over highball with ice.

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.

Manhattan

2 0z rye whiskey
1 oz sweet vermouth (Dolin)
2 dashes angostura bitters
lemon twist

Stir all ingredients with cracked ice and strain into a chilled cocktail glass.
Garnish with lemon twist.

Dementia Pugilistica

OK. Get ready. I made a sample batch last night with lime instead of
the blood oranges and it was totally good. I might stick with it. I
think it kept the sweetness of the St. Germaine at bay.

⅔ bottle Remy Martin VS cognac ( or other good brandy)
¼ bottle maraschino liqueur
¼ bottle St. Germain elderflower liqueur
3 bottles Duval-Leroy Rose Champagne (or other good dry Champagne)
10 dashes Angostura bitters
15 dashes peach bitters (if available)
2 blood oranges, sliced
Take a large metal bowl and fill with water.
Place bowl in freezer until frozen.
Lay bowl in a sink of hot water until ice can slide out.
Place huge ice dome into a punch bowl.
Pour all other ingredients into punch bowl.
Stir and serve.

Vieux Carré Cocktail

1 oz rye whiskey
1 oz Cognac (I used brandy)
1 oz sweet vermouth
1 bar spoons Bénédictine
2 dashes Angostura bitters
2 dashes Peychaud bitters
Shake in an iced cocktail shaker.
Strain into a rocks glass with ice.
Garnish with a lemon twist.


I was looking for a nice apertif that used sweet vermouth and stumbled across this recipe. I liked what the Bénédictine does for the drink. It's good for a Manhattan lover. I'll make this again.

Añejo Highball

* 1 1/2 ounces añejo rum
* 1/2 ounce curaçao
* 1/4 ounce pimento dram
* 2 ounces Ginger Beer
* 2 dashes of Angostura bitters
* Lime Peel

INSTRUCTIONS

1. Pour the rum, curaçao, and ginger beer into a highball
glass with ice cubes.
2. Add the bitters, stir, and garnish with lime peel.

100 % Cocktail

You'll need to make your own Swedish Punsch for this though.
2 oz Swedish punsch
½ oz fresh orange juice
½ oz fresh lemon juice
One drop of Angostura bitters (for garnish)

Shake punsch and juices with ice and strain into a cocktail glass. Garnish with a single drop of bitters.

~ from Jeff Hollinger and Rob Schwartz’s The Art of the Bar: Cocktail’s Inspired by the Classics