The Oriental Cocktail

1 1/2 oz Rye Whisky
3/4 oz sweet vermouth
3/4 oz triple sec
1/2 oz lime juice
Shake and double strain.

The Volstead

I like that I found the best cocktail of 2009 during the last week.
This one is really stellar. Too easy to drink. I want to make these
by the pitcher. It's named after that rat bastard Andrew Volstead who
oversaw the passage of prohibition.

1 1/2 oz rye
1/2 oz grenadine
3/4 oz orange juice
1/2 oz Swedish Punsch
dash of pastis
shake, double strain, serve, put in mouth.

The Liberal

I like this. I got the recipe from Vintage Spirits & Forgotten Cocktails by Ted "Dr. Cocktail" Haigh. I've read other recipes that have a more traditional Manhattan style ratio of whiskey to vermouth. I might try that next.

3/4 oz rye or bourbon
3/4 oz sweet vermouth (Carpano Antica, I used Cinzano)
3 dashes Torani Amer
2 dashes orange bitters
Stir energetically and strain. Garnish with a cherry.

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.

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.

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.

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.

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).

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.

Monte Carlo

1.5oz Rye
.5 oz Benedictine
2 Dashes Peychaud's

Stir and strain into glass. I think the layer of "stuff" on the top is from my silicone ice cube tray, time to look for new ice cube trays! Tastes like a Manhattan but sweeter. It would probably be good with a brandied cherry.

Whisper Cocktail

1 part sweet vermouth
1 part dry vermouth
1 part whisky ( I used rye )
Shake and strain

Brooklyn Cocktail

2 oz Rye Whisky
3/4 oz Dry Vermouth
1/3 oz Torani Amer
1/3 oz Maraschino Liquer
stir and strain
garnish with Maraschino Cherry

Rock and Rye

1 bottle of Rittenhouse bonded rye
1 orange peel (very little pith)
1 lemon peel (very little pith)
6 inches rock candy on string
2 teaspoons dried horehound
Put horehound in cheesecloth sachet or teabag and combine all
ingredients. After 6 hours or so remove horehound sachet and let
steep for at least several weeks.
Filter liquid into a bottle and enjoy!

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.

Deadly Sin

2 oz Bourbon whiskey (I used rye)
1/3 oz sweet vermouth (Dolin)
1/4 oz maraschino liqueur
1 dash orange bitters (Bitter Truth)
an orange twist (apply as garnish before serving).
Stir with ice.
Strain into a chilled cocktail glass.

Panela Punch

My first made up Punch. (1 part sour, 2 parts sweet, 3 parts strong, 4 parts weak)
I used some lemons I found piled up in front of a neighbors house under their lemon tree.
1/2 oz lemon juice
1 oz of dark smokey demerara syrup made from Salvadoreno Dulce de Panela
1 oz rye
1/2 oz brandy
2 oz Bundaberg Ginger Beer
All poured over ice with a horses neck style lemon peel garnish

The Island Voodoo

Island Voodoo
1 1/2 oz rye whiskey
1 oz Averna
1/2 oz limoncello
flamed orange peel for garnish
Preparation:

Combine all ingredients in a cocktail shaker filled with ice.
Stir 30 times.
Strain into a cocktail glass.
Garnish with a flamed orange peel.

from Duggan McDonnell