Corpse Reviver #3?

It's really hard to make a cocktail and take a picture of it with one
hand. I held my baby girl a lot today. She was a little cranky and
only relaxed when held.
I managed to squeeze the lemon and add all of the ingredients to the
shaker. I was not able to break the ice or take a decent picture of
the finished product.
The drink is actually called a Corpse Reviver #2. It was very good.
I've been wanting to make this for a while but never have Lillet. I
decided the Dolin Blanc would make a fine substitute. Hence #3
I think it was created as a breakfast cocktail, something for the
morning after.

1oz gin
1oz Cointreau
1oz Lillet Blanc (I used Dolin)
1oz lemon juice
3 drops pastis
Shake and double strain into coupe glass over a stemless cherry.
For the cherry I used a Luxardo Maraschino soaked in Maraschino liqueur.

"Soak it in Cider"

Every fall I crave apple cider. Not any old cider, but fresh pressed,
no preservatives, no pasteurization, no nothing but apples. I've only
found the real deal a few times in my life. The family and I went on
the hunt today and found it.
On the advice of some friends we drove to Oak Glen up in the hills
before you get to Palm Springs. We tried a few places on the way up
the hill but found a place that let you press your own. I thought it
was just a tourist gimmick but when you do it your self you know
exactly what goes into your cider.
I drank my fill today and have plans for the cider that made it home.
I'm going to let it sit out for a couple months and see if the yeasts
present will make it turn into hard cider.
I did make some apple cider syrup, by reducing it down, then played
around this evening and came up with this!

1 1/2 oz gin
1/2 oz Dolin Blanc vermouth
1/2 oz apple cider
1/2 oz apple cider syrup
1 barspoon allspice dram
Stir with ice and strain into a chilled cocktail glass. Garnish with
a slice of apple.

Manhattan (Perfect)

2 oz Bulleit bourbon
1/2 oz sweet vermouth (I used Dolin Blanc)
1/2 oz dry vermouth
8-10 dashes Matt's cherry vanilla bitters
Stirred with ice and strained into chilled cocktail glass. Garnish
with cherry.

This was really good. I like the addition of the dry vermouth. It
really lightens up the drink. However, I would like to try this with
the Carpano Antica or some other bold sweet vermouth.

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.

Martinez Cocktail

1oz Aviation gin
2oz Dolin Blanc vermouth
1 dash of Bitter Truth orange bitters
2 dashes Luxardo maraschino liqueur
Stirred with ice and strained into a chilled cocktail glass with a twist of lemon peel.