Berlioni

1 oz dry gin
3/4 oz Cynar
1/2 oz Noilly Prat Dry
orange twist
Stir with ice and strain into a rocks-filled old fashioned glass.
Garnish with a generous orange twist.

I like most of the Negroni variations I try. My favorite so far has
been the Sbagliato (Campari, sweet vermouth, and sparkling wine). It
was made for me by a patient and enthusiastic bartender in Genoa, Italy.
Most of the amari have been too sweet for me lately but the sweetness
in the Cynar is cut by the dry vermouth.

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.

Park Avenue Cocktail

Meh.
I flipped through the brilliant "Vintage Spirits and Forgotten
Cocktails" for inspiration and this caught my eye. I haven't had much
luck with pineapple in non-tiki drinks. The Algonquin was a bust.
(rye, dry vermouth, and pineapple) I just made the mistake of opening
a gallon of juice because I needed 2 oz for the Jungle Bird #2.

2 oz gin
.75 oz pineapple juice
.75 oz sweet vermouth
2 tsp orange curaçao

PS As I'm writing this my opinions are changing slightly, but I think
that's the gin talking.

Bijou

I'm drinking my way through the Anvil 100, and I'm still under halfway. This drink wasn't a winner for me, I wanted to like it because the Negroni is one of my favorites, but swapping the Campari for Chartreuse kinda takes away the magic. It also takes away the bitter that counteracts the sweetness of the vermouth, so the drink is really syrupy sweet.

I looked at some other blogs and some people changed the ratio to 1.5 gin, .5 Chartreuse, .5 Vermouth. That sounds more appealing to me, but I still don't think I'll be making the switch from the Negroni anytime soon.

Bijou:
3/4 oz Gin
3/4 oz Green Chartreuse
3/4 oz Sweet Vermouth
Dash Orange Bitters

Stir and Strain, Garnish with a cherry and lemon peel

Bijou

Still working on the Anvil 100... I'm less than halfway through still

Apple Cocktail

1 oz apple cider
1/2 oz gin
1/2 oz Brandy
1 oz Calvados
Shake with ice.
Strain into cocktail glass.

This tastes surprisingly like the hard apple cider I made a couple of
years ago. Very light and refreshing.

"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.

Tart Gin Cooler

I got off nice and early this evening and was craving a big glass of
something cold. This usually means a beer or soda but the cupboards
were bare. I located some tonic getting dusty in the back of a
cupboard then found this recipe. I like a gin and tonic ok, but this
is really good! The addition of bitters is nice. I put a pretty
healthy splash in. I think the Stirrings blood orange bitters would
work as well.

2 oz gin
2 oz pink grapefruit juice
2 oz tonic
Peychaud bitters (to taste)

20th Century Cocktail

1.5 oz Gin
3/4 oz Creme De Cacao
3/4 oz Lillet Blanc
3/4 oz Lemon Juice

The Creme de Cacao really works well with the lemon. This one's a keeper!

The Last Word

3/4 oz Gin
3/4 oz Green Chartreuse
3/4 oz Maraschino
3/4 oz Lime Juice

Shake and Strain
This was delicious, but a it seemed a little too sweet, maybe less maraschino?

The Gin and Orange Bitters

Adapted from Kingsley Amis's "Everyday Drinking"

2 parts gin
1 part orange bitters ( Stirring's)
Stirred with ice and strained into chilled coupe.
I've finally found the perfect use for the Stirring's orange bitters.

Fourth Degree Cocktail

Working my way through the Anvil 100.

1/3 dry vermouth (Noily Prat)
1/3 gin
1/3 sweet vermouth (Dolin Blanc)
2 bar spoons absinthe
Stir with ice.
Strain into 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.

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.

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.

Aviation

2 oz Gin
1/2 oz Lemon Juice
1/4 oz Maraschino
1/4 oz Creme de Violette
Garnish with a brandied cherry (I used a luxardo cherry)

I only had one drink left in my bottle of Aviation Gin, so I thought I'd send it out with it's namesake drink.

French 75

2 oz London Dry Gin
3/4 oz Lemon Juice
1/2 oz Simple Syrup
top with champagne (I used 5 oz Cava)

Shake the Gin/Lemon/Simple Syrup and strain into glass with cracked ice. top with champagne. Refreshing!

New Glasses

I made my first martini in my new 2oz glasses from Barkeeper in
Silverlake.
40ml Hendricks Gin
10ml dry vermouth
2 dashes Bitter Truth orange bitters
Garnished with a lemon twist